#epoisses

[wgm-beautiful-world]

Château d'Époisses - FRANCE

[askwhatsforlunch]

Friands au Fromage

These delectably cheesy Friands au Fromage are a simple and delicious lunch to tuck into after installing Christmas lights in the front garden! The beautifully strong flavour of Epoisses make them appropriately festive, too! Happy Saturday!

Ingredients (makes 2 large friands):

1 cup Béchamel Sauce

Parmesan

300 grams/10.5 ounces Rough Puff Pastry

60 grams/2 ounces Epoisses (or another strong cheese like Muenster or Maroilles; unless you prefer something milder...)

1 egg

3/4 teaspoon freshly cracked black pepper

In a medium saucepan over a low flame, heat Béchamel Sauce. Grate in about 2/3 cup Parmesan. Cook, until cheese has completely melted. Remove from the heat, and let cool completely.

Preheat oven to 200°C/395°F.

Line a baking tray with baking paper. Set aside.

Roll Rough Puff Pastry out onto a lightly floured surface, into a large (30cmx25cm/12″x10″) rectangle. Divide into two equal rectangles, and place them onto prepared baking tray.

Cut Epoisses cheese into slices. Lightly beat the egg.

Spoon about 1/3 cup of the Parmesan Béchamel mixture in the centre of each Puff Pastry rectangle. Grate a little more Parmesan onto the Béchamel, and top each with slices of Epoisses.

Cut the edges of the Puff Pastry rectangles into strips, up to the filling, and fold them over each other, pressing in the middle, where strips meet, to seal.

Generously brush friands with egg wash. Sprinkle each generously with cracked black pepper.

Place in the middle of the hot oven, and bake, at 200°C/395°F, 20 to 25 minutes until golden brown.

Serve Friands au Fromage hot or warm, with dressed lettuce or a bowl of soup.

[cetaitlafrance]

Epoisses, Côte-d'Or.

[lagrenouillere]

[oniarcade]

Inktober Day 3 - Epoisses

[cosmogyros]

Time to celebrate life

[travelling-my-little-pony]

It is the year of Cheese Sandwich with a different cheese every day!

This is photo 83 of 365.

Cheese Sandwich with an Epoisses soft cheese. From Tesco.

[askwhatsforlunch]

Bacon, Leek and Epoisses Quiche

This comforting Bacon, Leek and Epoisses Quiche gets its unique flavour and character from the strong French cheese, and makes a nice and hearty dinner.

Ingredients (serves 4 to 6):

2 1/4 cup all-purpose flour

½ teaspoon salt

5 tablespoons cold unsalted butter, cut into small chunks

1/2 cup ice water

4 strips smoked streaky bacon

4 medium leek, thoroughly rinsed

4 large eggs

1 1/4 cup sour cream

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon freshly ground white pepper

1/4 teaspoon freshly grated nutmeg

4 ounces Epoisses cheese

In a large bowl, combine flour and salt. Rub in cold butter until mixture resembles coarse meal. Gradually add ice water, until a soft ball forms. Knead lightly, a couple of minutes, then flatten into a disc and wrap in cling film. Chill in the refrigerator for an hour.

Heat  a large nonstick skillet over medium-high heat. Finely chop bacon strips into lardons and add to the hot skillet. Cook, stirring often until browned, about 4 minutes. Transfer cooked bacon to a bowl, keeping bacon fat in the skillet; set aside.

Heat bacon fat in the skillet. Cut leeks into thick slices and add to the skillet. Cook 2 minutes over medium-high heat, shaking the skillet often. Then, reduce heat to medium-low, cover with the lid, and cook, 5 to 7 minutes, until softened. Remove from heat, to cool.

Preheat oven to 410°.

Roll dough out thinly onto a lightly floured surface. Fit into a generously buttered 9.5″ tart pan, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of parchment paper onto the pastry and fill with dried beans or rice. Blind bake the shell at 400°, 10 minutes. Carefully remove the beans and parchment paper, and bake another 5 minutes, at 400°. Let cool slightly before trimming the edges.

In a medium bowl, whisk eggs together with sour cream. Whisk in milk, salt, white pepper and nutmeg, until well-blended.

Arrange cooled leek onto the tart crust, sprinkle with bacon, and top with chunks of Epoisses cheese. Pour egg mixture evenly on top. Place in the warm oven, and bake, at 410°, 40 minutes. 

Serve Bacon, Leek and Epoisse Quiche immediately, with lettuce.