Cheese Timbales in Chive Cream

By Howie

Ingredients

• The sauce:
• 4 tb gorgonzola cheese, blue cheese, or mild goat cheese
• 4 tb butter
• 2 tb parmesan
• 6 oz cream cheese
• 3 whole eggs
• 3 egg yolks
• 1/2 cup heavy
• salt
• freshly ground pepper
• 4 tb butter
• 1 1/2 cups heavy cream
• 3 tb cives, minced
• sprinkle of flour
• salt
• freshly ground pepper

Preparation

Step 1

1) Preheat the oven to 350 degrees. Butter the ramequins. Set aside.

2) In the Cuisinart or blender, combine the cream cheese, eggs and cream and blend well. Mash the gorgonzola together with the butter into a smooth paste and add to the machine with the parmesan. Blend well.

3)Pour the mixture into the buttered ramequins and then place them in a large baking pan. Pour boiling water into the pan until it reaches half-way up the sides of the ramequins. Place the pan in the oven and cover it with a sheet of buttered wax paper. Bake for 20-25 minutes or until the tops are lightly browned and a knife, when inserted, comes out clean.

4) While ramequins are baking, make the sauce. Melt the butter in a heavy skillet. Add cream and cook until the butter is incorporated into the cream, about 3 to 5 minutes over medium heat. Add bits of beurre manie until the sauce coats the spoon. Add the chives and parmesan and salt and pepper to taste.

5) When ramequins are done, unmold onto a serving dish, spoon the spinach sauce over them and serve hot as an appetizer.

*Reheat until warm at 200 degrees next day