Savory Senses Recipe: Jar full of goat cheese comfort

goat cheese souffle recipe

Photo by Kaitlyn Ferris

What creates a memory? Is it physical touch, the way flour sifting between your fingers can hold on better than any hand ever could? Is it the sounds of a clock ticking, the minute hand keeping tempo with the seconds, making time of significant value in remembering the moment? Is it scents, potent or honeyed, that bind together visible space and give it feeling? I think to each person a memory is created based on the most impacting element of one of the senses. What you felt, what you heard, what you saw or what you smelled wraps its essence around the heart strings and gives it a little tug.

recipe goat cheese souffle savory senses

Photo by Kaitlyn Ferris

I believe the scent in a moment is one of the most impacting. The real-estate agent bakes a fresh batch of cookies in the kitchen before open house to give the feeling of a warm and cozy, lived in environment. It attempts to transport you to your childhood. It attempts to secure you into a zone of comfort.

savory senses recipe goat cheese souffle

Photo by Kaitlyn Ferris

Since aroma is what takes the reins in imprinting emotion and memory upon me, I had a gratifying experience at the Catapano Dairy Farm the other day. As I stood against the fence of the goat pen, my hand nuzzled in the fur of a goat and my nose filled with farm life, I was at total ease. Everyone has a different environment in which they feel most comfortable, and at that moment, mine was right on that farm (otherwise it’s usually in my kitchen).

savory senses goat cheese souffle recipe

Photo by Kaitlyn Ferris

Something about the sight and smells of 50+ soft, furry, multicolor goats nibbling hay and allowing me to have my full of petting and coddling really grounded me. Not only that, but I was able to transport the feeling back home with me in the contents of 10 ounces of goat cheese. Catapano offers the most delectable variety of homemade goat cheeses, honey, bar and liquid soaps all made from their goats fresh milk. After ecstatically savoring and nibbling the sample cheeses tucked behind the cold glass refrigerator door, I may or may not have driven home with the packaged soul-soothing dairy product smothered against my face.

savory senses recipe goat cheese souffle

Photo by Kaitlyn Ferris

Whether it’s the pungent scent of eggs gone bad, or the bagel baking in the oven, smells are significant and definitely hold a role in altering my emotions (you can agree upon this if you’ve ever smelled the burning scent of a homemade pie in the oven. Talk about distress). Needless to say, Catapano takes one for the win. They simply made my day, and with these goat cheese soufflés, my days get to be kept getting made, over and over (or until they’re all gone).

Goat Cheese Soufflés with Raspberry and Whip Cream

  • 3 large eggs, separated
  • 5 ounces fresh goat cheese
  • grated zest of 1 lemon
  • 4 tablespoons sugar
  • additional butter and sugar for preparing the baking dishes

Preheat oven to 375 degrees F. Grease/butter four 4-oz ramekins or mason jars. Sprinkle sugar to coat edges and bottoms. Using a whisk or an electric mixer with the paddle attachment, mix the goat cheese, egg yolks and lemon zest until the mixture is smooth. With an electric mixer or by hand (if you’re feeling extra ambitious) whisk the egg whites until a soft peaks form. Add the sugar and whisk until stiff peaks form.

Fold one-third of the beaten egg whites into the goat cheese mixture, then fold in the remaining egg whites until just incorporated. Scrape the batter into the prepared baking dishes, gently smooth the tops, and sprinkle the soufflés with an even layer of sugar, about 1/2 teaspoon each.

Bake the soufflés for 10 to 15 minutes, until the top is browned and the soufflé is just set but still a bit jiggly in center.

Raspberry Drizzle and Whip Cream

  • 1 pint raspberries
  • 4 tablespoons sugar

Over medium heat, cook down raspberries in the sugar. Whisk until smooth and then strain over mesh colander to remove seeds. Drizzle over soufflés.

  • 1/3 cup heavy cream
  • 2 tablespoons sugar
  • 1 tsp vanilla extract

Beat all ingredients until peaked. Dollop atop soufflés. Enjoy!

goat cheese souffle recipe savory senses

Photo by Kaitlyn Ferris

Writer Aiyana Edmund and photographer Kaitlyn Ferris are North Fork natives who together explore and adore Long Island’s sights, smells and sounds, usually found at golden hour. They bring an appreciation of local and homegrown ingredients to their recipes and are inspired by the simple things in life, like manual focus and windowsill grown herbs.  See more of their recipes at savorysenses.com.