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" Souffl\u00E9 Ingredients \u2022 8 T unsalted butter, softened \u2022 1/4 cup bread crumbs \u2022 1/4 cup finely grated dry-aged goat cheese \u2022 1/4 cup all-purpose flour \u2022 11/2 cups milk \u2022 1 tsp. salt, plus a pinch \u2022 1/2 tsp. freshly grated nutmeg \u2022 Pinch of cayenne pepper \u2022 Freshly ground black pepper \u2022 6 eggs, separated \u2022 2 cups fresh goat cheese \u2022 2 egg whites Directions Place a rack on the bottom third of the oven and preheat to 350\u00B0F. Using half the butter, liberally coat a 10-cup souffl\u00E9 dish. Mix the bread crumbs with half of the dry-aged goat cheese and sprinkle the mixture inside the dish, turning it to coat the surface well. Put the dish on a baking sheet. Or prepare 6 individual ramekins in the same way.  Melt the remaining butter in a large saucepan over medium heat. Add the flour and cook, stirring constantly, for 2 minutes, making sure the roux does not brown. Add the milk in a slow stream, whisking vigorously, until the sauce is thick and smooth, about 4 to 5 minutes. Remove from the heat and season with 1 teaspoon salt, the nutmeg and cayenne pepper, and black pepper to taste. While continuing to whisk, add the egg yolks, one at a time, making sure each yolk is well incorporated before adding the next. Add the remaining dry-aged goat cheese and the fresh goat cheese and stir until the cheese is melted and the mixture is smooth. Set aside. (The sauce can be made ahead and kept in the refrigerator until needed.)  Put the 8 egg whites and a pinch of salt in the bowl of a mixer and beat until peaks are stiff but not dry. Using a rubber spatula, stir 1/4 of the egg whites into the souffl\u00E9 base. Very gently fold in the remaining egg whites, being careful not to overmix. Gently spoon the mixture into the souffl\u00E9 dish and bake for 45 minutes until puffed, golden, and gently set in the center. A wooden skewer inserted into the middle should come out clean. Serve immediately with the marmalade and a radicchio and endive salad. Serves 4 to 6. Marmalade Ingredients \u2022 4 dried apricots, roughly chopped \u2022 4 slices dried apple, roughly chopped \u2022 2 dried figs, roughly chopped \u2022 2 prunes, roughly chopped \u2022 1 T dried cherries, roughly chopped \u2022 1 T dried cranberries, roughly chopped \u2022 2 T balsamic vinegar \u2022 Freshly squeezed juice of 2 oranges \u2022 Freshly squeezed juice of 1/2 lemon  Directions Combine all the ingredients in a small saucepan over medium-low heat and cook until the fruits are tender, 20 to 25 minutes. Serves 4 to 6. Salad Dressings Mustard Vinaigrette Ingredients \u2022 1/2 clove garlic, peeled and germ removed \u2022 1/8 tsp. salt, plus more to taste \u2022 1 T Dijon mustard \u2022 1 T red-wine vinegar \u2022 Freshly ground white pepper \u2022 3 T canola or vegetable oil Directions Put the garlic and 1/8 teaspoon salt in a small bowl. Working with the back of a fork, crush the garlic with the salt. Add the mustard and vinegar and, working with a small whisk, mix them together. Season with salt and pepper to taste and then, little by little, add the oil, whisking until well combined. Lemon Vinaigrette Directions Mix 3 parts olive oil to 1 part freshly squeezed lemon juice; add salt and pepper to taste. Sherry-Walnut Vinaigrette Directions  Mix 3 parts walnut oil to 1 part sherry vinegar; add salt and pepper to taste. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2829/goat-cheese-souffle-dried-fruit-marmalade-recipe-a-66793/>