MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Clara Oswald's Goat Cheese Souffle w/Honeyed Apricots
Categories: Cheese, Fruits, Citrus, Booze, Dairy
Yield: 4 Servings

MMMMM----------------------HONEYED APRICOTS---------------------------
2 tb Granulated sugar
1 tb Honey
2 tb Water
pn Cinnamon
1/4 c Cognac
1/2 ts Vanilla extract
1/2 c Dried apricots; halved
1/2 Lemon; juiced

MMMMM--------------------GOAT CHEESE SOUFFLE-------------------------
2 tb Butter
1 tb Butter to grease your
- ramekin
1 tb Sugar
2 ts Flour
pn Nutmeg
1/2 c Milk
2 oz Crumbled goat cheese
2 lg Eggs; separated
1/8 ts Cream of tartar

TO MAKE THE HONEYED APRICOTS: Bring sugar, honey, water,
cinnamon, cognac and vanilla extract to simmer in a
small saucepan over medium heat until syrupy, about 5
minutes. Add the apricots and cook 3 minutes more, then
add the lemon juice. Let cool while you make your
souffle.

TO MAKE THE SOUFFLE: Set oven @ 350ºF/175ºC.

Brush a 16 oz. ramekin with softened butter. Coat with
sugar.

Warm the milk in a small saucepan over low heat.
Meanwhile, melt your butter in a medium saucepan over
medium-low heat. When the foam starts to subside, add
your flour and nutmeg, whisking constantly for 2-3
minutes. This is your roux. You don't want it to brown,
you just want to cook out the starchy taste of the
flour, so do not be tempted to raise the heat. Add your
warm milk and continue whisking over low heat until the
mixture thickens (if your whisk leaves a noticeable
"trail" in the sauce, it's done). Remove from heat.

Add your goat cheese and whisk until melted. Add the egg
yolks one at a time, and continue whisking until smooth.
Transfer to a bowl and refrigerate while you whisk your
egg whites.

Beat your egg whites and cream of tartar with a stand or
hand mixer with a whisk attachment until stiff peaks
form. They should be glossy and smooth, and stand up
straight when you pull the whisk out.

Add 1/3 of the egg whites to the cooled bechamel mixture
and gently fold in until incorporated. Repeat with the
remaining egg whites. Pour the mixture into the ramekin,
leaving about 1 inch of space from the top. Run a clean
finger around the edge of the ramekin, leaving a sort of
"well" so the souffle will rise straighter.

Place on a baking sheet and into the oven for about 20
minutes (keep an eye on it - times can vary).

RECIPE FROM: http://www.sugarednerd.com

Uncle Dirty Dave's Archives

MMMMM

... I don't like composers who think. It gets in the way of their plagiarism.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)