Bleu Cheese Soufflé • St. Francis Winery & Vineyards

Name: Bleu Cheese Soufflé • St. Francis Winery & Vineyards
Ingredients: Pair with Cabernet Sauvignon; Preheat the oven to 400ºF.; Butter the inside of an 8-cup soufflé dish (7½ inches in diameter and 3¼ inches deep) and sprinkle evenly with Parmesan.; Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes.; Remove from heat and whisk in the hot milk, ½ teaspoon salt, ¼ teaspoon black pepper, and nutmeg. Put saucepan back over low heat, whisking constantly, for 1 minute, until smooth and thick.; Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the ¼ cup of Parmesan and transfer to a large mixing bowl.; Turn the temperature down to 375ºF. Bake for 30 to 35 minutes until puffed and brown. Serve immediately with a simple salad or vegetable side.

www.stfranciswinery.com

Enjoy a delicious Bleu Cheese Souffle paired with St. Francis Winery and Vineyards Cabernet Sauvignon for a delightful treat.

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Ingredients

Pair with Cabernet Sauvignon
Preheat the oven to 400ºF.
Butter the inside of an 8-cup soufflé dish (7½ inches in diameter and 3¼ inches deep) and sprinkle evenly with Parmesan.
Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes.
Remove from heat and whisk in the hot milk, ½ teaspoon salt, ¼ teaspoon black pepper, and nutmeg. Put saucepan back over low heat, whisking constantly, for 1 minute, until smooth and thick.
Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the ¼ cup of Parmesan and transfer to a large mixing bowl.
Turn the temperature down to 375ºF. Bake for 30 to 35 minutes until puffed and brown. Serve immediately with a simple salad or vegetable side.