The staff at Jensen Cheese love to cook and bake with
cheese and are always sharing recipes. Click the buttons
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RECIPE OF THE MONTH:
Squash and Jensen Cheddar Souffles
- 1/2 pound butternut squash
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup 2% milk
- 1 1/4 cups coarsely grated Jensen Cheddar cheese
- 1 tablespoon maple syrup
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon ground nutmeg
- salt and pepper
- 3 large eggs, separated
- Preheat oven to 375 F and line a baking tray with parchment paper
- Cut squash in half, lengthwise, scoop out seeds, and place, flat side-down on prepared tray.
- Poke holes into skin of squash with a fork and bake until tender to the touch, about 35 minutes
- Cool, scoop out squash and purée until smooth.
- Increase oven temperature to 400 F and grease and flour 36 mini muffin cups.
- Melt 3 tbsp butter in a heavy-bottomed saucepot over medium heat, then add flour and cook, stirring with a wooden spoon for 2 minutes.
- Whisk milk in a slow stream and bring to a full simmer, whisking until thickened, about 4 minutes.
- Reduce heat to low and stir in cheese until melted.
- Remove from heat and stir in squash, maple syrup, thyme and nutmeg and season to taste.
- Stir in egg yolks.
- Whip whites until they hold a medium peak when beaters are lifted. Fold half the whites into squash mixture until just incorporated, then fold in remaining half.
- Spoon or pipe mixture into prepared mini muffin cups to ¾ full.
- Bake for 15 to 18 minutes, until soufflés have puffed and are golden on top.
- They will fall after a minute out of the oven. Serve soufflés warm or at room temperature, with an oven roasted tomato on top.
Oven Roasted Tomatoes
- 1 pint ripe grape tomatoes
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- Preheat oven to 225 °F and line a baking tray with parchment paper.
- Cut tomatoes in half and place face-up on baking tray (close together is just fine).
- Drizzle with olive oil, sprinkle with sugar, salt and pepper and roast until no longer juicy (but not browned), about 75 minutes.
- Cool and store refrigerated until ready to use.