Fourme d’Ambert

A petite morsel will change your mind about blues.

Paired with a glass of Côte-Du-Rhone, will change your life.

I've had a lot of adventures with this cheese and a more recent mishap that led to yet another delightful pairing.

A simple miscalculation with a bag of black cocoa created a domino effect that sent a gifted spiced raspberry jam crashing into my prized wedge of blue while it rained black cocoa...everywhere.

 

SIMPLE

Naked on a plate

Side notes: red onion jam, bresaola carpaccio, thin rye crackers

Serve with Côte-Du-Rhone, Remy Ferbas 

Simply AMAZING

Chocolate Popovers stuffed with Blue Infused Truffles

CHOCOLATE POPOVERS STUFFED

WITH BLUE infused TRUFFLES

Makes 12

 

1 cup all-purpose flour

¼ cup cocoa powder

2 tsp raw sugar

½ tsp kosher salt

3 tbsp unsalted butter, melted

4 eggs

1 ¼ c. whole milk

 

Preheat the oven to 425° F.

 

Combine dry ingredients in one bowl and wet ingredients in another, reserving 1 tbsp of the melted butter. Pour the wet ingredients into the dry and whisk to combine thoroughly to get the lumps out. Set the batter aside to warm to room temperature.

 

Grease the cups of a popover pan with butter.  Place the greased pan on a baking sheet and place in the oven to heat up for 5 minutes or until you hear the fat sizzle and pop.

 

Fill up the popover cups half full (or half empty, your preference), then bake for 20 minutes. Reduce the heat to 375° F and bake 10 to 15 minutes more, until the popovers are well puffed, crisp to the touch, and very fragrant.

 

Note: Do not open the oven at all during the baking (or else you risk collapse!). 

 

MEANWHILE.. WHILE POPOVERS ARE COOKING… make the stuffed PALEO TRUFFLES

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PALEO TRUFFLES

Makes about 18 - .30 oz truffles

½ cup pecans

¼ cup cocoa powder

¼ cup maple syrup

¼ cup coconut oil, melted

dash of salt

¼ tsp vanilla

hemp seeds (set aside)

Finely chop pecans in a food processor, add rest of the ingredients (except for the hemp seeds). Spread on parchment and cool. Cut into small squares—.30-.40 ounces each. On a separate sheet of parchment, cube Fourme D’ambert into ½ inch pieces.

TRUFFLE ROLLS: FORM the truffle mixture around the cube of blue into balls, roll in hemp hearts then store in a covered container. (They will keep in the refrigerator for up to 14 days.)

STUFFING!

WHEN THE POPOVERS ARE DONE... Remove the popover pan from the oven. Use a small, thin knife to pull the hot popovers out. Prick the base of each popover with the knife and insert a truffle. The warmth of the popover will melt the truffle perfectly.

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RASPBERRY COULIS

12 oz. of fresh raspberries

¼ cup of fresh squeezed orange juice

¼ cup of honey

Place ingredients in a saucepan and simmer reducing the liquid by half. Sieve the coulis thru a fine mesh strainer, into another container, to separate the seeds from the sauce to create a vibrant raspberry purée.

Spoon Raspberry Coulis onto dessert plate, place chocolate popover with blue truffle stuffing and serve. 

#nomnom #blueheaven #popoverredux

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