Queso De Bo-la la la la la la la la la; Warm Edam Cheese Souffle with Crispy Bacon

Posted by on December 17, 2011 in Our Home Kitchens, Pig, Pork, Ham, Bacon, Oink Oink, Recipes | 0 comments

Queso De Bo-la la la la la la la la la; Warm Edam Cheese Souffle with Crispy Bacon

Bust out the parol because it’s Christmas time! For those of you assuming I forgot to add an “e”  to the word or  “officer” behind that statement,  you’re obviously NOT Filipino. The traditional parol is a star lantern made of bamboo and rice paper that is displayed in window bays of many Filipino households during Christmas. It’s supposed to symbolize the Star of Bethlehem.

If you ever wanted to know how to find a fellow Flip in your hood, just look for the starship pinata. Now that its hung and blinking out of control, we can concentrate on the food festivities.  What are you gonna make?  Two of the main midnight party must haves in Filipino households are queso de bola, which literally means ball of cheese and who doesn’t love a ball of cheese, and ham-plain and simple hamI never really understood why Edam cheese was the fromage of choice. Is it because it looks like a giant Christmas ornament with cheese inside? Or is it because it requires no refrigeration, gross, but true. Whatever the reason, the big  red waxy globe is.

Queso De Bola

To tweak up tradition and give it that heepster mash-up feeling, I’ve found a recipe that combines both Edam cheese and ham… well not exactly…instead of ham this recipe uses bacon, but the flavor profiles are the somewhat the same. Get creative and enjoy….Warm Edam Cheese Souffle with Crispy Bacon.

Ingredients

Bechamel:

  • 1 1/4 cup milk
  • 1/4 cup butter
  • 5 teaspoons flour
  • 6 egg yolks
  • pinch of salt
  • pinch of pepper
  • pinch of cayenne pepper

Cheese Mixture:

  • 3 ounces Edam cheese
  • 2 ounces butter
  • 3 ounces cream cheese
  • 8 egg whites, whipped
  • pinch of salt
  • 1/4 pounds small brunoise of Nueske Bacon

Directions

Instructions:

Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil. Let boil for 3 to5 minutes whisking constantly. Remove from heat, place in a bowl. Mix yolks, salt, pepper and cayenne to the mixture.

Preheat oven to 350F.

Prepare souffle ramekin by buttering the edges with softened butter. Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven.

In a bowl melt the cream cheese, butter and edam cheese. Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture.

Dice the Nueske Bacon into small pieces, saute in pan until crisp. Drain excess fast and place on a paper towel.

Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool. Place a tsp of crispy bacon in the center of the souffle.

Place Ramekin on plate with a quenelle of onion sorbet.

Leave a Comment

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>