Hopefully, this is the last of the testings using cheese in dishes, but I sure have some goodies to add to a Chef's Journey's repertoire. This has sure been fun 
I added my notes at the bottom.
* Exported from MasterCook *
Individual Goat Cheese and Rosemary Bread Puddings - Gourmet | December 1997
1/4 pound country-style bread (approx.) with crust
6 ounces aged goat cheese (such as Coach Farm)
1 tablespoon fresh rosemary leaves
2 large eggs
1 cup heavy cream
1/2 cup milk
Preheat oven to 350°F and butter six 1/2-cup ramekins.
Discard crust from bread and tear enough bread into large pieces to measure 2 1/2 cups. Cut away rind from goat cheese, discarding it, and crumble cheese into 1/4-inch pieces. Mince rosemary leaves. In a food processor pulse bread in 2 batches until mostly coarse crumbs (there will be some fine crumbs).
In a bowl toss together bread crumbs, goat cheese, and rosemary leaves.
In a large bowl whisk together eggs, cream, milk, and salt and pepper to taste and stir in bread crumb mixture until combined well. Divide mixture evenly among ramekins.
Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake puddings in middle of oven until puffed and golden, about 35 minutes. Transfer ramekins to a rack and cool puddings 10 minutes (puddings will sink as they cool). Serve puddings warm. (We liked it better room temp - but for a dinner party starter, the warm would work)
Yield: Serves 6 as a first course or side dish
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I wanted a thinner pudding to use for appetizers, so I put the batter in a round 10" tart dish; baked it at 375F. for 25 minutes then reduced the temperature to 350F. for another 5-8 minutes.
Description:
"Tested this for Harbinger's Wine & Cheese Tour - april '09"
- - - - - - - - - - - - - - - - - - -
I'm estimating I can get approximately 50 1-inch rounds for a tasting. It's not so rich that a person couldn't use a 1 1/2-inch round or equivalent squares. In the 10" dish the thickness of the pudding was 3/4-inch - a very nice size for an hors d' oeuvre. Overall, I think this is the one I would give a 10.
P.S. - going to try it using basil in place of the rosemary next time.
I added my notes at the bottom.
* Exported from MasterCook *
Individual Goat Cheese and Rosemary Bread Puddings - Gourmet | December 1997
1/4 pound country-style bread (approx.) with crust
6 ounces aged goat cheese (such as Coach Farm)
1 tablespoon fresh rosemary leaves
2 large eggs
1 cup heavy cream
1/2 cup milk
Preheat oven to 350°F and butter six 1/2-cup ramekins.
Discard crust from bread and tear enough bread into large pieces to measure 2 1/2 cups. Cut away rind from goat cheese, discarding it, and crumble cheese into 1/4-inch pieces. Mince rosemary leaves. In a food processor pulse bread in 2 batches until mostly coarse crumbs (there will be some fine crumbs).
In a bowl toss together bread crumbs, goat cheese, and rosemary leaves.
In a large bowl whisk together eggs, cream, milk, and salt and pepper to taste and stir in bread crumb mixture until combined well. Divide mixture evenly among ramekins.
Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake puddings in middle of oven until puffed and golden, about 35 minutes. Transfer ramekins to a rack and cool puddings 10 minutes (puddings will sink as they cool). Serve puddings warm. (We liked it better room temp - but for a dinner party starter, the warm would work)
Yield: Serves 6 as a first course or side dish
---
I wanted a thinner pudding to use for appetizers, so I put the batter in a round 10" tart dish; baked it at 375F. for 25 minutes then reduced the temperature to 350F. for another 5-8 minutes.
Description:
"Tested this for Harbinger's Wine & Cheese Tour - april '09"
- - - - - - - - - - - - - - - - - - -
I'm estimating I can get approximately 50 1-inch rounds for a tasting. It's not so rich that a person couldn't use a 1 1/2-inch round or equivalent squares. In the 10" dish the thickness of the pudding was 3/4-inch - a very nice size for an hors d' oeuvre. Overall, I think this is the one I would give a 10.
P.S. - going to try it using basil in place of the rosemary next time.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
