Hemingway's Fallen Soufflé of Vermont Goat and Cheddar Cheeses
 
Appetizer    Serves: 8
 
7.5 oz. Thomas Dairy milk
1 oz. Cabot butter, unsalted
3/4 oz. all-purpose King Arthur flour
3 egg yolks, large, fresh, Maple Meadow Farms
Pinch  of salt 
7.5 oz. fresh Vermont Butter & Cheese Company goat cheese, crumbled
1.5 oz. Grafton Village Cheese sharp cheddar cheese, shredded
1 tbs. almonds, ground
1/4 tbs. fennel seed, ground
4 egg whites, large, fresh Maple Meadow Farms
 
1.  Preheat oven to 375 degrees. Lightly butter 8, 4-5 oz. ovenproof ramekins, and set aside.
2.   Boil milk in a medium saucepan over medium-high heat. Remove from heat and set aside.
3.   In a medium skillet, melt butter over medium-low heat. Add flour and cook for 5 minutes, whisking constantly. Increase heat to medium. Slowly, whisk in the milk and bring to a boil for 1 minute, whisking often. Remove pan from heat. 
4.   Add salt and cheese. Mix until cheese has melted and is smooth. Set aside to cool.
5.   Lightly whisk in yolks.
6.   Meanwhile sprinkle the insides of the prepared ramekins with almonds and fennel seeds, rotating dishes to coat.
7.   Beat egg whites in a medium bowl until stiff, but not dry. With a rubber spatula, fold half of the whites into the cooled egg yolk mixture. Gently fold in the remaining egg whites. Spoon mixture evenly into the prepared ramekins and place in a water bath.*
8.   Bake for 50-60 minutes or until soufflés begin to puff, turn golden brown on top and softly set in the middle. Note: Serve immediately or store covered in the refrigerator for a few days. Before serving, use a knife to un-mold and bake on a baking pan in a 300 degree oven for 10-12 minutes.  Serve immediately.
9.   To serve, plate with a salad of baby lamb's lettuce tossed in garlic oil and salt and pepper. Garnish salad with a few spears of endive drizzled with honey balsamic vinaigrette.
 
* For water bath: Place ramekins in a large shallow metal baking pan. Add enough warm water to come halfway up the sides of ramekins and gently place in the oven.
 
Hemingway's Honey Balsamic Vinaigrette
 
1.5 tbs. minced shallots
1/2 tbs. minced tarragon
1 tbs. Dijon mustard
1 tbs. granulated sugar
1/3 cup Vermont clover honey
1 cup blended salad oil
1/3 cup dark balsamic vinegar or Vermont apple cider vinegar
Salt and pepper to taste
 
In mixing bowl, whisk shallots, tarragon, mustard and sugar.  Add honey. Slowly whisk in oil, keeping the mixture emulsified. Thin with vinegar. Adjust seasoning.