Recipe from The Farm: Fallen Soufflé of Goat and Cheddar Cheeses

Some home cooks are a little put off by soufflés. They seem fussy. Well, last night we tried a soufflé so delightful that it was definitely worth a bit of effort. This goat and cheddar fallen soufflé, courtesy of Hemingway’s Restaurant in Killington, VT, was simply delicious! The fennel seed adds an unusual and appealing flavor. Many thanks to Linda and Ted Fondulas for sharing this recipe with LocalHarvest readers.

Served with spring greens, this soufflé would make a delightful appetizer course for dinner with friends. Or use larger ramekins and make it a light supper for yourself and someone dear. We are printing Hemingway’s recipe in nearly the original form, but must admit that we preferred to enjoy the soufflés right out of the ramekins, rather than unmolding them as described below. We also used local cheddar and goat cheeses, to good success.

Hemingway's Fallen Soufflé of Goat and Cheddar Cheeses
As an appetizer, serves eight

  • 1 c. milk
  • 2 T. butter
  • 2 T. all-purpose flour
  • 3 egg yolks, large farm fresh
  • Pinch of salt 
  • 1 c. soft, fresh Vermont goat cheese, crumbled
  • ½ c. sharp Vermont Cheddar cheese, shredded
  • 1 T. almonds, ground
  • 2 t. fennel seed, ground
  • 4 egg whites, large farm fresh

1. Preheat oven to 375 degrees. Lightly butter 8 four to five ounce ovenproof ramekins, and set aside.

2. Boil milk in a medium saucepan over medium-high heat. Remove from heat and set aside.

3. In a medium skillet, melt butter over medium-low heat. Add flour and cook for five minutes, whisking constantly. Increase heat to medium. Slowly, whisk in the milk and bring to a boil for one minute, whisking often. Remove pan from heat. 

4. Add salt and cheese. Mix until cheese has melted and is smooth. Set aside to cool.

5. Lightly whisk in yolks.

6. Meanwhile sprinkle the insides of the prepared ramekins with almonds and fennel seeds, rotating dishes to coat.

7. Beat egg whites in a medium bowl until stiff, but not dry. With a rubber spatula, fold half of the whites into the cooled egg yolk mixture. Gently fold in the remaining egg whites. Spoon mixture evenly into the prepared ramekins and place in a water bath. For water bath: Place ramekins in a large shallow metal baking pan. Add enough warm water to come halfway up the sides of ramekins and gently place in the oven.

8. Bake for 50-60 minutes or until soufflés begin to puff, turn golden brown on top and softly set in the middle. Note: Serve immediately or store covered in the refrigerator for a few days. Before serving, use a knife to un-mold and bake on a baking pan in a 300 degree oven for 10-12 minutes.  Serve immediately.

9. To serve, plate with a salad of baby lamb’s lettuce tossed in garlic oil and salt and pepper. Garnish salad with a few spears of endive drizzled with honey balsamic vinaigrette.

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