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Cranberry-Mango
Vinaigrette
Panko Crusted Turkey ‘Scallopini’
Pounded Wild Salmon on Tomato-Couscous Salad
Olive Oil-Sesame Oil Poached Albacore Tuna
Salad
Sara Moulton's Spicy Cheese Souffles with
Micro Greens and Cranberry-Mango Vinaigrette
WINE NOTES
Sauvignon Blanc:
Clean gooseberry and fig aromas, with a full flavor. From a coastal
growing area (Paarl, South Africa) with extremely low yields from
unirrigated bush vines.
Kir:
cranberry juice reduced down to a syrup, fill glass 1/3 way, top
with sancerre. |
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Sara Moulton's Spicy Cheese Soufflés
with Micro Greens and Cranberry-Mango Vinaigrette
Serves 4
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Miniature
Jalapeno Souffles:
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1 tablespoon unsalted butter, plus
extra for buttering tins
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2 1/2 tablespoons all-purpose flour
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2 tablespoons very finely chopped
toasted pine nuts
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1 small jalapeno, seeded and minced
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6 tablespoons whole milk
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1/4 cup grated Gruyere
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1/4 teaspoon kosher salt
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1/8 teaspoon freshly ground black
pepper
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1/2 teaspoon Dijon mustard
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1 large egg, separated
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4 cups micro greens
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1 cup Cranberry-Mango Vinaigrette
To make the soufflés: preheat oven to
400 degrees. Butter a non-stick mini-muffin tin with 12 1/8-cup
wells that measure 1 3/4 inches in diameter and 3/4 deep. Mix 1
tablespoon of the flour with half the pine nuts in a small bowl.
Dust tins with flour mixture. Tap out excess. Melt the 1 tablespoon
butter in a small saucepan over medium-high heat. Stir in remaining
flour and jalapeno. Cool, stirring, for about 2 minutes. Whisk in
milk, bring to a simmer and cook, stirring constantly, for 3
minutes. Transfer to a bowl and add cheese, salt, pepper, mustard,
and egg yolk. Stir until the cheese has melted and sauce is well
blended. Cool to room temperature. Beat the egg white until firm but
not stiff. Stir 1/4 of the beaten white into the cheese sauce.
Gently fold the cheese mixture into the remaining egg white. Spoon
into the prepared tin, sprinkle with remaining pine nuts and bake
until puffed and golden, about 7-10 minutes. Cool in the tin on wire
racks. When cool, run a small knife around the edges of each soufflé
to loosen. (The soufflés will fall as they cool.) (They can be
prepared up to a day ahead and refrigerated. Bake in muffin tins for
5-7 minutes.) Meanwhile, in a large bowl, toss together micro greens
and Cranberry-Mango Vinaigrette. To serve, place generous portion of
greens in center of plate and garnish with soufflés.
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