And so, French Fridays with Dorie continues with the free-ish month, where we can choose to post in any order the four recipes chosen this month. This week I chose the Pumpkin-Gorgonzola Flans.I used to be afraid of moldy cheese, of which gorgonzola is one, but now I love it. To confess most of the time I buy Rogue Creamery's Oregonzola which is a bit milder than other gorgonzolas out there. Plus, it's local! Go Oregon!
My friend Cookie and I were pretty excited about these flans, mainly because we fell in love with Dorie's stuffed pumpkin as posted on her blog in 2008 (a more complete version of the recipe is in AMFT). We stuffed the pumpkin with a good deal of gorgonzola and it was AMAZING. Pumpkin and blue cheese go together like salt and caramel.
So this flan was eagerly anticipated, and like everything else we've cooked so far, simple to make. Canned pumpkin, cream, eggs are blended together in the food processor (or blender--I wished my immersion blender wasn't broken because it would have been perfect). Dorie advises to season at this point, and I would like to emphasize that you really should season sort of aggressively, as pumpkin on its own is fairly bland. I didn't season enough.
The custard is then split between ramekins, topped with crumbled gorgonzola and lightly toasted and chopped walnuts, and baked in a water bath.
I gotta say, these weren't as delicious as I had expected. I think more (or a stronger) gorgonzola, no walnuts, and more salt would have helped. I am SO SAD I don't like these, and like the Barefoot Kitchen Witch I am DETERMINED to like this flan. It's gotta be good--I WILL MAKE IT GOOD.
My experience was almost exactly the same as yours. I was so excited, but they were bland. It definitely needed way more salt than I put in.
ReplyDeleteStill, your flans look great (and I want that wedge of cheese, yum!).
I had to add lots more salt and pepper to my mixture and that seemed to help a lot! Love your pics!
ReplyDeleteAw! Sorry to hear you didn't like them at the get-go. But, I admire your determination to like them! Good for you!
ReplyDeleteI wish you would have enjoyed these more because you were so excited about them.. I used sugar pie pumpkin instead of canned and added some herbs along with the cheese and absolutly loved them. There were a lot of great creative ideas from the group and I'm sure the next go round from you will be just as amazing. B
ReplyDeleteThat is a very nice looking wedge of cheese! It definitely needed something. (I found the honey drizzled over top really helped).
ReplyDeleteI love your gumption to keep going.
I'm sorry you didn't like them. They look wonderful!
ReplyDeleteThey sure look good and very Thanksgiving festive.
ReplyDeleteDang it, though, I wish you had liked them!
I love the sound of Oregonzola cheese.( mmm, bet that is good.)
They are so beautiful, what a bummer they turned out bland! I'd love to see an update after you make them again. They would be really perfect for Thanksgiving! Seems like toasted pumpkin seeds would be a good substitute for the walnuts.
ReplyDeleteKelly, I'm glad to know there are more out there with the same dilemma.
ReplyDeleteSteph, good to know that proper seasoning helps. Next time!
yummychunklet, there's nothing not to like here; just my own failings. This will be good!
Beth, yes, there were lots of good improvs with these flans amongst the group. I want to take note of them for next time!
Cher, I forgot about the honey so I'm looking forward to trying that out.
Elaine, thanks!
Melinda, I bet you would like Oregonzola! If only it would survive a transatlantic mailing...
raiuchka, toasted pumpkin seeds is a brilliant sub, thanks lady!
looks very pretty, nicely done!
ReplyDeleteOh, I love the Rogue Creamery. My hubby is from White City/Ashland and whenever we visit, we hit the Creamery! I agree with you. I wanted to LOVE these...but thought they were just ok. Your pictures came out great!
ReplyDeleteI am sorry you did not like these! But I am sure you can twist the recipe to find the right balance that works for you. We all enjoyed it, even the kids, to my dismay, as I hope to finish of their portions:)
ReplyDeleteYay for Oregonzola! I missed the line about seasoning aggressively and wish I had. Agreed- canned pumpkin is quite boring and watery. I wasn't impressed, but didn't hate this recipe. Every bite with blue cheese and walnuts was worth it.
ReplyDeleteI wasn't a big fan of these, either. That last photo of yours is gorgeous! Nice work!
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