Blue Cheese Custards with Fresh Baby Kale and Rosemary Almonds

These little custards are so luxurious.  Easy to make and a great first course for a dinner party. I came across a box of baby kale at the grocery store,  a nice change from my stand by, arugula. This slightly bitter green cuts the richness of the custard nicely.  The  almonds haven’t met much they don’t improve..

8 oz Whipped Cream Cheese (whipped cream cheese mixes very well)

1/4 cup Sour Cream

2 eggs, beaten

3 oz Blue Cheese, crumbled

1/2 bunch Parsley, Stems removed and chopped

Salt and Pepper to taste

  • Pre-heat the oven to 375 degrees
  • Combine the above ingredients in a large mixing bowl and with a rubber spatula mix well
  • Divide the mixture into 4 ramekins which have been well oiled
  • Place in a small roasting pan and pour boiling water half way up the ramekins
  • Bake for about 35 minutes or until lightly brown and a knife inserted comes out clean
  • Remove from the roasting plan and let cool slightly the longer you wait, the more stable they will become. pictured is right out of the oven – soft and beautiful

Rosemary Almonds

1/4 cup sliced Almonds

1 tbsp minced Fresh Rosemary

1 tbsp Butter

1 tbsp Brown Sugar

  • In a sauce pan combine all but the sugar
  • Saute until the almonds and rosemary are fragrant
  • Add the brown sugar and saute until they are golden brown
  • Turn out onto a plate and break up any which have clumped together

My Favorite Salad Dressing:

1 part Seasoned Rice Wine Vinegar

3 parts Canola Oil

a good dollop of Country Dijon Mustard

  • Shake in a jar and keep in the refrigerator (I always have this on hand)
  • Using a few tablespoons of dressing toss the baby kale (or arugula)

Divide among 4 plates

Loosen the Blue Cheese Custards and turn them onto the bed of baby kale

Sprinkle with Almonds

This is how it looks after being refrigerated overnight

and 15 seconds in the microwave to bring back to room temperature

much firmer and still delicious

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