This week’s French Fridays with Dorie recipe was a dessert called Paris-Brest. This is not Paris-Brest.
I decided to do a make-up recipe this week instead of the scheduled dessert. It just wasn’t a good week for a big dessert, so I will wait to make it when I have more people to help me eat it.
I made Pumpkin-Gorgonzola Flans. I chose this recipe mostly because I had a stray can of pumpkin in the pantry I wanted to use up. Also, this recipe didn’t really appeal to me, so I wanted to get it over with.
Pumpkin-Gorgonzola Flans are a savory custard meant to be served as a starter. They are really quite easy to make. Canned pumpkin is mixed with eggs and heavy cream, and seasoned with salt and pepper. After pouring this mixture into ramekins, it is topped with crumbled Gorgonzola and toasted walnuts. Bake until cooked through and eat slightly warm or at room temperature.
This recipe surprised us! I liked it better than I thought I would. The Gorgonzola is a very important flavor in this dish; it really added to the overall taste. My husband surprised me by liking this one a lot! He said it was one of the better French Fridays dishes.
It was fun to get caught up on one of the first recipes the FFWD group made! At this point I only have 8 recipes to get caught up on. Definitely a doable number!
True story: I started a new diet last week, and I was feeling pretty hungry as my body was still getting used to eating less food. To begin planning this week’s meals, I read through the recipe for Gorgonzola-Apple Quiche. It sounded so good to me, and made me remember how good the Spinach and Bacon Quiche was. In particular, I was thinking about the wonderfully delicious pastry crust. Now remember, I was feeling hungry. So, that night I literally dreamed about making and eating Gorgonzola-Apple Quiche. Elements of the dream stuck with me all night!
So, did the quiche live up to my dream? Yes! Especially that flaky, buttery crust.
The filling for Gorgonzola-Apple Quiche couldn’t be more simple. Spread the prepared tart shell with sauteed onions, top with diced apple and Gorgonzola Dolce cheese, then pour over a mixture of heavy cream and eggs.
The flavors of this quiche are subtle but delicious. My husband said he could not taste the apple, but I felt it provided a subtle sweetness. The taste of the Gorgonzola Dolce was also not very prominent. We ate this for dinner fresh out of the oven, but I ate a piece for lunch the next day. The Gorgonzola flavor came out a little more after resting overnight.
Gorgonzola-Apple Quiche is this week’s French Fridays with Dorie recipe. French Fridays with Dorie is an online group cooking our way through Dorie Greenspan’s book Around My French Table.
In case you missed it…earlier this week I posted a “recap” of some FFWD recipes from last summer that I cooked but didn’t get a chance to write about: Catching Up with Dorie.