Goat Cheese Souffles Recipes

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GOAT CHEESE SOUFFLES

The airy souffles make for a great start to any dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 8



Goat Cheese Souffles image

Steps:

  • Preheat oven to 375 degrees. Butter four 1-cup souffle dishes. Dust with flour, and tap out excess.
  • Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. Add milk, cheese, nutmeg, salt, and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.
  • Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among souffle dishes, filling to 1 inch from top. Place on a baking sheet, and bake until puffed and golden, 12 to 15 minutes. Serve immediately.

3 tablespoons unsalted butter, plus more for dishes
3 tablespoons all-purpose flour, plus more for dusting
1/2 cup whole milk, warm
4 ounces firm aged goat cheese, grated or coarsely chopped (about 1 1/2 cups)
1/4 teaspoon ground nutmeg
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
4 large eggs, separated

GOAT'S CHEESE SOUFFLE

Provided by Moira Hodgson

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 11



Goat's Cheese Souffle image

Steps:

  • Melt the butter in a saucepan and add the flour. Cook for five minutes, stirring. Do not allow to brown. Meanwhile scald the milk and add to the flour-butter mixture.
  • Add the bay leaf, herb bouquet, salt and pepper. Put the mixture in the top of a double boiler and simmer gently for 30 minutes. Add the crumbled cheese and egg yolks. Mix until smooth.
  • Preheat oven to 400 degrees. Butter a souffle dish. Whip the egg whites until they stand up in a peak. Fold the cheese mixture into the egg whites and pour into the souffle dish. Sprinkle with thyme.
  • Bake for 15 to 20 minutes, or until the souffle has puffed up with a golden brown top.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 53 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 33 grams, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams

4 tablespoons butter
3 tablespoons flour
1 cup heavy cream
1 cup half and half
Bay leaf
Herb bouquet
Coarse salt and freshly ground pepper to taste
4 egg yolks
6 egg whites
6 ounces crumbled goat's cheese
1 teaspoon thyme

GOAT CHEESE SOUFFLES

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 24 appetizer portions

Number Of Ingredients 11



Goat Cheese Souffles image

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the butter in a heavy saucepan. Add flour and stir to combine. Cook lightly for 2 minutes. Add milk and continue to cook for about 5 additional minutes. Remove from heat and add cheeses and herbs. Continue stirring until all the cheese is melted.
  • Transfer the mixture to a bowl and add the egg yolks, 1 at a time. Stir rapidly so as not to cook the eggs. In another bowl beat the egg whites until firm peaks form, but not dry and stiff. Gradually fold whites into the cheese mixture. Pour souffle batter into 24 (6-ounce) ramekins, filling almost to the top. Bake in a water bath for about 35 minutes.
  • Before serving, run a knife around the edge of each souffle and release them upside-down onto a buttered baking pan. Place 1 tablespoon of cream on top of each souffle and bake for about 15 minutes.

1/2 cup butter
1/2 cup flour
4 cups milk
7 ounces goat cheese
4 tablespoons grated Parmesan cheese
6 tablespoons flat leaf parsley, chopped
4 tablespoons fresh thyme, chopped
6 egg yolks
8 egg whites
Salt and pepper, to taste
1 1/2 cups heavy cream

GOAT CHEESE SOUFFLES

Categories     Cheese     Egg     Appetizer     Bake     Goat Cheese     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9



Goat Cheese Souffles image

Steps:

  • Preheat oven to 350°F. Rub inside of six 3/4-cup soufflé dishes or ramekins with 2 tablespoons butter. Coat with breadcrumbs; tap out excess. Set aside.
  • Melt remaining 2 tablespoons butter in heavy large saucepan over medium-low heat. Add flour and cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium. Simmer mixture until very thick, stirring constantly, about 5 minutes. Add half of goat cheese and whisk until melted and smooth. Mix in salt and pepper. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot soufflé base. Cool 5 minutes.
  • Beat whites in large bowl until stiff but not dry. Mix 1/4 of whites into soufflé base to lighten. Fold in remaining whites. Fold in remaining goat cheese. Divide mixture among prepared soufflé dishes. Place in 13x9x2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of dishes.
  • Bake soufflés until puffed and golden brown on top and softly set in center, about 20 minutes. Serve soufflés immediately in their dishes. Or for twice-baked version, cool soufflés in dishes in water for 5 minutes. Remove soufflés from water. Run small sharp knife around sides of dishes to loosen soufflés. Turn out onto buttered baking sheet. Refrigerate up to 4 hours. Before serving, rewarm soufflés on same sheet in 350°F oven until heated through, about 10 minutes.

4 tablespoons (1/2 stick) butter, room temperature
3/4 cup (about) dry white breadcrumbs
2 tablespoons all purpose flour
2/3 cup whole milk
5 ounces soft fresh goat cheese (such as Montrachet), very coarsely crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
2 large egg yolks
4 large egg whites

GARLIC AND GOAT-CHEESE SOUFFLé

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 1h20m

Yield Four servings

Number Of Ingredients 10



Garlic and Goat-Cheese Soufflé image

Steps:

  • Place the garlic in a saucepan and add cold water to cover. Bring to the boil and let simmer about 40 minutes or until tender. Drain.
  • Peel the garlic and put the cloves in a bowl. Mash well. There should be about one-quarter cup.
  • Preheat oven to 450 degrees.
  • Butter four individual souffle dishes, each with a one-and-one-half-cup capacity. Chill.
  • Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, remove from the heat.
  • Blend the cornstarch and water, and stir into the sauce. Return to the heat, stirring, and bring to a simmer. Sprinkle with black pepper and cayenne. Add the cheese and garlic.
  • Beat the egg yolks and add them to the mixture. Beat vigorously and bring barely to the boil. Remove from the heat and immediately scrape the mixture into a mixing bowl to prevent further cooking. Let cool briefly.
  • Meanwhile, beat the egg whites until stiff. Add one-third of the whites to the cheese mixture and beat with a wire whisk. Add the remaining whites and fold them in, stirring from the bottom and sides.
  • Spoon equal amounts of the mixture into the individual dishes. Place the dishes on a baking sheet in the oven and bake 12 minutes until well puffed and brown.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 397 milligrams, Sugar 5 grams, TransFat 0 grams

18 large cloves garlic, unpeeled
2 tablespoons butter, plus butter for greasing the souffle dishes
3 tablespoons flour
1 1/2 cups milk
1 tablespoon cornstarch
2 tablespoons water
Freshly ground black pepper to taste
1/8 teaspoon cayenne pepper
1/2 pound semihard goat cheese, crumbled, about 1 3/4 cups
6 eggs, separated

TWICE-BAKED GOAT CHEESE SOUFFLE

Top recipe of 2000 in the San Francisco Chronicle, from Zax Tavern in Berkeley, California. Serve it alone or surrounded by lightly dressed greens such as arugula. It also shines with baby spinach dressed with an apple cider vinaigrette, apples, celery and fennel.

Provided by evelynathens

Categories     Cheese

Time 57m

Yield 8 serving(s)

Number Of Ingredients 9



Twice-Baked Goat Cheese Souffle image

Steps:

  • Position the rack in the center of the oven and preheat the oven to 425°. Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs.
  • Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.
  • Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper.
  • Using an electric mixer with clean, dry beaters, beat the egg whites in a large bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it. Then gently fold in the remaining whites.
  • Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top.
  • Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins.
  • Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes.
  • Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking.
  • When ready to serve, bake the souffles in a 425° oven for 5-7 minutes, or until deep golden brown.

Nutrition Facts : Calories 251.8, Fat 15.2, SaturatedFat 9.3, Cholesterol 94.3, Sodium 335.7, Carbohydrate 14.3, Fiber 0.7, Sugar 1.4, Protein 13.9

3 tablespoons butter, for coating ramekins
butter, for coating ramekins
1 cup dry breadcrumbs
3 tablespoons cake flour
1 cup milk
10 ounces soft fresh goat cheese
3 egg yolks
salt and pepper
1 cup egg white (about 7 large)

SPINACH GOAT CHEESE SOUFFLé

Of all soufflés, this is my favorite. The enticing aroma of goat cheese is very seductive, and the little pockets of melted cheese are like buried treasure. Although a classic soufflé dish forms a high, puffed crown, I often bake this and other soufflés in a large shallow gratin dish instead. It still looks marvelous, it bakes more quickly, and this way there's plenty of crust for everyone.

Provided by Deborah Madison

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14



Spinach Goat Cheese Soufflé image

Steps:

  • Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
  • When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
  • Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.

Butter
2 tablespoons Parmesan, freshly-grated
1 1/4 cups milk
1 bay leaf
Thyme sprigs, several
1 onion, thinly sliced, several
3 tablespoons butter
3 tablespoons flour
Salt
Pepper, freshly milled
1/2 teaspoon cayenne pepper
6 eggs, split into 4 yolks, and 6 whites
1 cup goat cheese, crumbled, preferably a Bucheron or other strong-flavored variety, about 4 ounces.
1 spinach, rinsed and chopped, 1 large bunch

TWICE-BAKED GOAT CHEESE SOUFFLES

Categories     Cheese     Dairy     Egg     Appetizer     Brunch     Bake     Lunch     Goat Cheese     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8

Number Of Ingredients 13



Twice-Baked Goat Cheese Souffles image

Steps:

  • Combine milk, onion, cloves and nutmeg in heavy medium saucepan over medium heat. Bring to boil. Remove from heat. Cover and let stand 30 minutes. Strain.
  • Preheat oven to 350°F. Butter eight 1 1/4-cup soufflé dishes. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour and dry mustard and whisk 2 minutes. Gradually whisk in strained milk. Boil until mixture is very thick and smooth, whisking constantly, about 2 minutes. Transfer soufflé base to large bowl. Gradually add 1 1/2 cups cheese, whisking until melted and smooth. Add yolks, 1 teaspoon salt and pepper; whisk until smooth. Cool to lukewarm.
  • Beat egg whites and remaining 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold beaten whites into cheese mixture in 3 additions.
  • Divide batter equally among prepared soufflé dishes. Arrange dishes in heavy 17x12-inch roasting pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake until soufflés are puffed and just firm to touch on top, about 20 minutes. Transfer pan to rack and completely cool soufflés in water. (Can be prepared 2 hours ahead. Let stand at room temperature.)
  • Preheat oven to 425°F. Butter heavy large baking sheet. Using small knife, cut around sides of soufflés to loosen. Invert each soufflé onto spatula and slide soufflés onto prepared sheet, spacing evenly. Sprinkle with 1/2 cup cheese. Bake until soufflés are puffed, about 10 minutes.
  • Meanwhile, bring cream to boil in heavy small saucepan. Remove from heat and season with salt and pepper.
  • Using spatula, transfer soufflés to plates. Spoon seasoned cream around soufflés and serve hot.

1 3/4 cups whole milk
3/4 cup coarsely chopped onion
2 whole cloves
1/8 teaspoon ground nutmeg
6 tablespoons (3/4 stick) butter
9 tablespoons all purpose flour
1/4 teaspoon dry mustard
2 cups crumbled soft fresh goat cheese (such as Montrachet; about 9 ounces)
6 large egg yolks
1 1/4 teaspoons salt
3/4 teaspoon ground black pepper
8 large egg whites
1 cup whipping cream

GOAT CHEESE SOUFFLES

Another great from Martha!! The fantastic taste of Goat cheese comes through this dish so beautifully -

Provided by Chef mariajane

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Goat Cheese Souffles image

Steps:

  • Preheat oven to 375°F Butter four 1-cup soufflé dishes. Dust with flour and tap out excess.
  • Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. Add milk, cheese, nutmeg, salt and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.
  • Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among soufflé dishes, filling to 1-inch from the top. Place on a baking sheet, and bake until puffed and golden, 12-15 minutes. Serve immediately.

Nutrition Facts : Calories 293.7, Fat 23.2, SaturatedFat 13.5, Cholesterol 259.8, Sodium 810.9, Carbohydrate 7.1, Fiber 0.2, Sugar 2.8, Protein 14.1

3 tablespoons unsalted butter, plus more for individual dishes
3 tablespoons flour, plus more for dusting
1/2 cup whole milk, warm
4 ounces firm aged goat cheese (grated or coarsely chopped, about 1 1/2 cups)
1/4 teaspoon ground nutmeg
1 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
4 large eggs, separated

GOAT CHEESE SOUFFLé WITH THYME

Provided by Deborah Madison

Categories     Cheese     Egg     Onion     Side     Bake     Vegetarian     Goat Cheese     Parmesan     Thyme     Party     Potluck     Butter     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11



Goat Cheese Soufflé with Thyme image

Steps:

  • Preheat the oven to 400° F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.
  • Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth.
  • Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375° F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.

Butter, plus 2 tablespoons freshly grated Parmesan, for the dish
1 1/4 cups milk or cream
Aromatics: 1 bay leaf, several thyme sprigs, 2 thin onion slices
3 tablespoons butter
3 tablespoons flour
Salt and freshly milled pepper
Pinch cayenne
4 egg yolks
1 cup (about 4 ounces) crumbled goat cheese, preferably a Bucheron or other strong-flavored cheese
6 egg whites
Several plump thyme sprigs, leaves only

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