What's for Lunch?

Posted by: Elizabeth Applebaum on Tuesday, January 24, 2017

"Ask not what you can do for your country. Ask what's for lunch." - Orson Welles 

Warm Goat Cheese Custard

Recipe from Linda Levy

When not serving as assistant director of the JCC’s Annual Jewish Book Fair and Lenore Marwil Jewish Film Festival, Linda Levy, of West Bloomfield, is famous for her delicious cakes and custards. 

6 oz. cream cheese at room temperature

6 oz. soft goat cheese at room temperature

½ tsp. ground black pepper

9 eggs

1 pint heavy cream

½ oz. minced chives

1 Tbsp. salt

In a food processor, combine cream cheese and goat cheese. Season with pepper and process until very smooth. Add eggs, heavy cream, chives and salt. Pulse in processor, on and off, until all ingredients are just blended.

Divide mixtures among 10 buttered 2 oz. timbale molds and cover with buttered parchment paper. Place in a ban-marie and bake at 325-degrees about 25 minutes or until knife inserted near the center comes away clean. 

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