Continuing the quest to conquer the Plenty cookbook, my friend Meghan made these for one of our weekly dinners. We made these with Mango Chutney Beef Tenderloin and Caramelized Fennel with Goat Cheese. Add a few bottles of red wine, and the dinner was delicious.
Ingredients:
Poached Peaches
2/3 cup water
2/3 cup sugar
1/2 teaspoon black peppercorns
1/2 vanilla pod, split and seed scraped out
2-3 medium peaches, peeled
Souffles
5 tablespoons butter, at room temperature (plus extra to brush ramekins)
1/2 cup ground hazelnuts
1 cup plus 2 tablespoons milk
1 bay leaf
1/2 onion
1/3 cup all purpose flour
6 ounces hard goat cheese, broken into pieces
5 eggs, separated, plus 1 egg white
1/3 teaspoon salt
Preparation:
1. To make poached peaches, put all ingredients in a saucepan and bring to a simmer. Cover peaches for about 15 minutes, turning peaches once. Peaches should be soft, but not disintegrating. Set aside to cool in juices.
2. Preheat the oven to 375 degrees. Put a large roasting pan inside and pour enough water inside to come 3/4-inch up the sides of the pan.
3. Brush insides of 4-8 ramekins with butter and spoon in ground hazelnuts to coat inside evenly. Remove any excess nuts. Place ramekins in the fridge to chill.
4. In a small saucepan, combine milk, bay leaf, and onion, bring to a boil, then set aside.
5. Melt butter in a medium sauce pan over medium heat. Whisk in flour.
6. Strain onion and bay leaf out of milk. Gradually add milk to butter mixture. Continue cooking and stirring for about 3 minutes, as mixture thickens.
7. Remove from heat, stir in the cheese, then the egg yolks and salt. Transfer to a mixing bowl.
8. In a separate bowl, whisk egg whites to soft peaks, then gently fold into cheese mixture.
9. Divide batter between ramekins, filling almost to the rim. Set ramekins carefully in water bath. Bake 10-12 minutes, until risen and golden brown.
10. Top with poaches peaches and serve warm.
Ingredients:
Poached Peaches
2/3 cup water
2/3 cup sugar
1/2 teaspoon black peppercorns
1/2 vanilla pod, split and seed scraped out
2-3 medium peaches, peeled
Souffles
5 tablespoons butter, at room temperature (plus extra to brush ramekins)
1/2 cup ground hazelnuts
1 cup plus 2 tablespoons milk
1 bay leaf
1/2 onion
1/3 cup all purpose flour
6 ounces hard goat cheese, broken into pieces
5 eggs, separated, plus 1 egg white
1/3 teaspoon salt
Preparation:
1. To make poached peaches, put all ingredients in a saucepan and bring to a simmer. Cover peaches for about 15 minutes, turning peaches once. Peaches should be soft, but not disintegrating. Set aside to cool in juices.
2. Preheat the oven to 375 degrees. Put a large roasting pan inside and pour enough water inside to come 3/4-inch up the sides of the pan.
3. Brush insides of 4-8 ramekins with butter and spoon in ground hazelnuts to coat inside evenly. Remove any excess nuts. Place ramekins in the fridge to chill.
4. In a small saucepan, combine milk, bay leaf, and onion, bring to a boil, then set aside.
5. Melt butter in a medium sauce pan over medium heat. Whisk in flour.
6. Strain onion and bay leaf out of milk. Gradually add milk to butter mixture. Continue cooking and stirring for about 3 minutes, as mixture thickens.
7. Remove from heat, stir in the cheese, then the egg yolks and salt. Transfer to a mixing bowl.
8. In a separate bowl, whisk egg whites to soft peaks, then gently fold into cheese mixture.
9. Divide batter between ramekins, filling almost to the rim. Set ramekins carefully in water bath. Bake 10-12 minutes, until risen and golden brown.
10. Top with poaches peaches and serve warm.