Thank you Gallery One! I had the chance to spend an evening amidst art last night for the Petaluma Ballet's “For the Love of Art”. As a fund raiser they arrange to have dinner courses in 6 galleries here in Petaluma. You walk from gallery to gallery enjoying the art and having the next course in the meal. Being second on the walk, Micheal (owner of Gallery One) and I chose a cheese course. I created a baby spinach salad with fresh strawberries in a champagne vinigarette, with a caramelized onion chevre flan. It was a huge hit. If you did not make it to the event, maybe you can make it for your sweet heart.
1 small onion
1 Tbs vegetable oil
½ tsp thyme
Thinly slice onion and slowly sautee till caramelized, it should have a nice rich color and be very tender.
12 oz Chevre
1 cup Half and Half
Salt and pepper to taste
Place all the ingredients, including cooled onion in a blender, and blend till smooth. Spray a standard metal cupcake pan with non stick spray. Divide mix among the cups (8-12), thicker for a fuller serving, thiner for lighter. Bake at 350 for approx. 10-15 minutes – contingent on thickness. They will puff way up like a soufflé- great display to bring out of the oven if you can. Bake till they are golden.
Turn out of the pan and serve with your favorite salad.
We had great comments last night pairing it with a Sauvignon Blanc.