Today I chose to make an Apple, Fennel, & Walnut Salad with Camembert Souffle. If you’ve started following our blog, you know that we need to pick 3 ingredients that are listed as complementary. My complementary ingredients for apples were LEMON JUICE, Camembert cheese, fennel, honey, mustard, olive oil, black pepper, sherry, and WALNUTS. Wow, I didn’t realize I used so many complementary ingredients until I was typing this up just now.
I thought that this salad paired really well with the Camembert Souffle. The tart Granny Smith apples are tamed by the honey in the Vinegrette, and the earthiness of the toasted walnuts really makes a difference. The souffle is a lighter version, using low-fat milk and more egg whites than yolks. It made a very nice lunch when paired with a nice glass of Viogner.
I can’t wait to read about what you were inspired to make, so be sure and leave a comment with a link to your blog showing us a recipe that you created with Apples.
APPLE, FENNEL, & WALNUT SALAD WITH CAMEMBERT SOUFFLE
1/2 fennel bulb, cored and very thinly sliced
1 Granny Smith apple, slice into thin strips
1/3 cup walnuts, toasted and very coursely chopped
1 teaspoon lemon juice, plus more for drizzling over apples
1 teaspoon honey
1 teaspoon champagne vinegar
1 teaspoon olive oil
Freshly ground black pepper
Camembert Souffle (see below)
In a medium bowl, mix the fennel and apple together. Drizzle a little freshly-squeezed lemon over and mix thoroughly to keep apple from browning. Whisk together the lemon juice, champagne vinegar, olive oil, salt, and black pepper. Just before serving, add the vinegrette to the apple fennel mixture along with the walnuts and toss thoroughly.
3 egg whites
2 tablespoons finely grated Parmesan cheese
1 tablespoon butter
2 1/4 teaspoons flour
Freshly ground nutmeg
Dash cayenne pepper
1/2 cup 1% milk
1/3 cup shredded Swiss cheese
1 1/2 oz. Camembert cheese
1 1/2 teaspoons sherry
1/2 teaspoon Dijon mustard
1 egg yolk, beaten lightly
Dash cream of tartar
1. Preheat oven to 375 degrees F.
2. Bring egg whites to room temperature for 30 minutes. Spray two 8-ounce souffle dishes with cooking spray (or smear with butter) and sprinkle the Parmesan cheese to coat all surfaces. Set aside.
3. In small saucepan, melt butter. Whisk in flour, dash of nutmeg and cayenne. Whisk until smooth, then gradually add milk. Bring to a boil over medium heat, and cook, stirring constantly, for 2 minutes, or until thick. Reduce heat to low and stir in the Swiss cheese, Camembert cheese, sherry, and Dijon mustard. Stir until the cheese is melted. Remove from heat and transfer to a small bowl.
4. Stir a small amount of the hot cheese mixutre into the beaten egg yolk, then stir that mixture back into the hot cheese mixture, stirring constantly. Allow to slightly cool.
5. In small bowl, beat egg whites, cream of tartar, and salt until stiff peaks form. Fold the egg whites into the cheese mixture until combined. Divide among the prepared souffle dishes. (There might be enough for a 3rd souffle dish.)
6. Bake for 18-22 minutes or until the top is puffy and the center appears set. Do not overbake. Serve immediately with the Apple, Fennel, & Walnut Salad on the side.