When making a delicate soufflé, the better the cheese, the more rewarding the flavor.

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November 2008

Product Reviews / Main Nibbles / Cheese

Fall Cheese Recipes

Page 6: Gruyère Soufflé With Endive & Apple Salad

This is Page 6 of an eight-page article. Click the links below to navigate among the pages. Learn more about cheese by skimming through our Cheese Glossary.

All-Cheese Dinner Menu

• Page 1: Creamy Artichoke Dip With Gorgonzola & Fontiago
• Page 2: Poached Pears On Frisée With Macadamia Crusted Buttermilk Bleu
  Affinée
• Page 3: Mexican-Style Chicken Soup With Queso Fresco
• Page 4: Tartlette Of Rofumo, Prosciutto, Pears & Arugula
• Page 5: Pork With Fontina, Prosciutto & Sundried Tomato Sauce
• Page 6: Gruyère Soufflé With Endive & Apple Salad
• Page 7: Sweet Potato Risotto With Fontina
• Page 8: Buttermilk Blue Ice Cream With Poached Pears

Gruyère Soufflé With Endive & Apple Salad

Gruyère is both the name of one of the best-known Swiss cheeses and a general name for large cheeses made in France, such as Beaufort, Emmentaler and Gruyère de Comté. Roth Käse’s Grand Cru Gruyère won Best of Show in 1999’s American Cheese Society Competition, and First Place at the World Cheese Championship in 200 and 2004. This delicate soufflé was developed by Chef/Owner Shawn McClain of Green Zebra, the great gourmet vegetarian restaurant in Chicago.

Yields 6 servings.

Ingredients Soufflé 2 tablespoons butter 4 tablespoons all-purpose flour 2-1/4 cups Gruyère, shredded 3/4 cup milk 3 egg yolks 6 egg whites Endive & Apple Salad 1 tablespoon cider vinegar 3 tablespoons extra-virgin olive oil 1/8 teaspoon salt 1/8 teaspoon ground black pepper 2 apples, preferably Honeycrisp, cored and thinly sliced 2 heads Belgian endive, julienned

Grand Cru Gruyère, a Roth Käse specialty, is available at RothKase.com.

Preparation

Soufflé

1. Preheat oven to 350°F.
2. Lightly coat six 8-ounce ramekins with butter and 1 tablespoon flour.
3. Combine Gruyère, 3 tablespoons flour and milk in the top of a double-boiler set over simmering water. Heat until cheese is melted and mixture is a smooth, paste-like consistency (approximately 4 to 5 minutes). Remove from heat.
4. Place egg yolks in small bowl. Stir in one tablespoon of the warm cheese-milk mixture to temper the yolks, then transfer all of the yolks into the cheese mixture; stir to blend.
5. In a separate bowl, beat egg whites to stiff peaks with an electric mixer. With a wire whisk, fold 1/4 of the egg whites into the cheese-egg yolk mixture; add the remaining cheese-egg yolk mixture to the whites and fold together.
6. Evenly divide the soufflé mixture among the ramekins and smooth over the tops. Set the ramekins on a baking sheet and bake until lightly browned, puffed and firm, approximately 15 minutes.
7. Serve with apple and endive salad.

Endive & Apple Salad

1. In medium bowl, whisk together vinegar, olive oil, salt and pepper.
2. Add the apple slices and endive; toss.

Next Recipe: Sweet Potato Risotto With Fontina

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Recipe © copyright Roth Käse USA. Additional material