A few days ago I saw Santa Claus sitting in a car next to mine while we both waited for a traffic light to switch to green. This is nothing like an alien watch, you can spot Santas everywhere across town before Christmas. But he ate french fries and managed to do it without eating half of his false (?) white beard and I was really amazed and didn’t realize I had been starring at him until he looked at me. I felt pretty uncomfortable at this point of time but this is an old hat, that had been always the case when Santa Claus asked me: naughty or nice?
This year I started early with Christmas but it wasn’t nowhere near enough, the time run by (as always). I hope everyone enjoyed these days, ate as much good real food and enjoyed his company as I did. What was on your plate on Christmas? French fries?
In the last couple of weeks I spend a lot of time reading in and cooking out of around my french table by Dorie Greenspan and as you can read in my review I liked it very much. Here is one of the recipes I tried and I want to share with you. It is comfort food because it is quickly thrown together but it is also very impressive and nice for guests. I used Danish blue cheese because I like the strong and sharp taste in this combination.
pumpkin – blue cheese flan
adapted from around my french table by Dorie Greenspan
This recipe calls for canned pumpkin what is fine if you look for a fast meal. But it tastes much better with roasted and pureed pumpkin like I did for the pumpkin coconut milk soup
for 4 ramekins
280 g / 1 cup pureed pumpkin (can or homemade)
1 egg yolk
1 pinch ground all spice
1/4 teaspoon paprika powder
salt and pepper
80 ml / 1/3 cup milk (or heavy cream)
2 tablespoon chopped walnuts
1/3 cup crumbled Danish blue cheese or other blue cheese
Put a rack in the middle of your oven, butter four ramekins and provide a roasting pan or a cake pan which is large enough for your ramekins. You may want to line this pan with paper towels or a dish towel that will prevent the ramekins from sliding. Preheat the oven to 350 F and bring water to boil.
Put the pumpkin, eggs, yolk, spices, milk, salt and pepper in a food processor or blender. A hand mixer will work as well if you use pureed pumpkin. Divide the mixture among the ramekins, sprinkle with blue cheese and walnuts and place them in your prepared pan. Put the pan into the oven and fill with just enough hot water that it reaches halfway up the ramekin side.
Bake for 35 to 40 minutes. DG suggests to stick in a knife and it should come out almost clean. Baking time may vary on size and heights of your ramekins. Let cool a little bit or enjoy at room temperature. Serve in the ramekins. You can top with Greek yoghurt or sour cream.