We are celebrating March by having a Progressive Dinner with a French theme! We will start the month with my appetizer and end with an amazing dessert. In between will be a main course and some failures; because not all recipes are always the best!
I found this recipe in Dorie Greenspan's, Around My French Table, It is not at all difficult and would be delightful paired with a salad for your first course. Bake it in individual ramekins 1-2 days before, then when your guests arrive it is simple and quick to finish.
5 ounces cheese ( I used 3 ounces Apple Smoked Gruyere and 2 ounces Colby Jack)
1 cup heavy cream
3/4 cup whole milk
3 large egg yolks
pinch of nutmeg
pinch of salt and pepper
Cut 2 ounces of the Gruyere and 1 ounce of the colby jack cheese in teensy cubes, divide evenly and place in 5 ramekins. The ones I use are 5 inches across and 1 1/2 inches deep.
Pour cream and milk into a small saucepan and bring just to a boil.
While milk and cream are heating, whisk egg yolks with the nutmeg, salt and pepper in a medium bowl. Continue to whisk and dribble about 1/4 of hot cream mixture into yolks, keep whisking and add rest of cream in a slow, steady steam. You do need to 'de-bubble' the mixture- carefully rap bowl on the counter. If that doesn't work, spoon off and pop the bubbles.
Pour into your ramekins. Place ramekins on a cookie sheet lined with parchment paper. Ms. Greenspan's recipe said to bake at 200 degrees for 40-50 minutes. When I did this mine took way longer to bake, the second time I made these I raised my temperature to 275 and they took 35-40 minutes.
Once cooled your can cover and refrigerate for 2 days. If you do bake before, bring out of the refrigerate for an hour or so to bring to room temperature.
Finely grate remaining 2 ounces of cheese. Sprinkle evenly over ramekins. You can brown the cheese under a broiler for 3-4 minutes or you can use a mini propane torch.
Tomato roses are simple to create and make a beautiful garnish! Using a very sharp paring knife, peel a roma tomato in one long winding peel 1/4-1/2" in width- just as you would an apple! Then, carefully curl the peel to the desired shape. Your peel may be a little long, so trim excess if needed. Create your roses up to a day in advance - wrap gently in a bit of paper towel so it holds shape, and store in an air-tight container in the fridge.
Enjoy~ Casserole Gal Rhonda
Blog Parties: Foodie Friday and Everything Else, Full Plate Thursday,
Made by You Monday, Welcome Home Wednesday, Meet Up Monday
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!