French Fridays with Dorie
I really didn’t have the time for this week’s French Friday’s with Dorie item, Pumpkin Gorgonzola Flan. It was a squeaker! I wasn’t going to beat myself up over it, however. My blog pals, The Doristas, always forgive. They understand how hard it is to work the assignments in to weekly schedules. We’re all busy and, well, frankly, Pumpkin Gorgonzola Flan doesn’t signal the kind of emergency that has me finding the time at all costs. “Wait, we simply must have Pumpkin Gorgonzola Flan THIS WEEK!” Ha! Nope.
The truth is, the three remaining items in this month’s French Fridays With Dorie assignment left me uninspired. After finishing last week’s Roast Chicken for Les Paresseux the remaining dishes for November includes a potato side-dish, one I’ve served in one form or another for decades, a desert whose main ingredient is associated more with baby food than cuisine, and this week’s, um, delight: Pumpkin Gorgonzola Flan.
I’ve written before before about how I’m not much of a pumpkin pie fan and by extension — pumpkin desserts of all stripes. Now, I adore pumpikin as I do all squash but I don’t particularly “get” the urge to smother it in cinnamon and sugar. I do make an exception now and then for a muffin or a bread this time of year as they are not only unavoidable but make good currency at the office. By and large, however, it is savory pumpkin for me all the way or not much at all. Pumpkin Flan? Yuk. Gorgonzola in flan? Eew. I suppose I figured out soon enough that this particular ‘flan’ had nothing in common with dessert and was supposed to be savory. Dorie was presenting it to us as an an appetizer after all and not a dessert. Reading the recipe I still couldn’t figure out how I would want to work it into any menu I was planning so my enthusiasm somewhat waned.
Pumpkin Gorgonzola Flan
And while we are on the topic, the recipe doesn’t even yield 6 servings. It yields four if you use the suggested 6 oz cups. And not four because of the usual “I ate a ton of it while making it” excuse but four because the cookbook editor must have skipped recipe testing this one. If so, he didn’t know what he was missing.
Follow this link to the recipe for Pumpkin Gorgonzola Flans. )
Trevor you are such a good cook. Your flans look really lovely. I think sage would be a great idea.. This dish has Thanksgiving all over it don’t you think? I’m glad you made the time for us cuz I would have missed your post!!! B
When I made this dish, my sister was thrown by the ramekin, thought it would be sweet, and promptly decided she didn’t like it. She said she was tricked. 🙂 Ah, well. At least your photos look amazing!
Gorgeous! Don’t you love an excuse to go shopping? Sage does sound good…I may have to make them again. 🙂
I love rationalizing shopping trips, too. I’m thinking of making this in demitasse cups (I need use them more as they were a Williams-Sonoma splurge for non-coffee drinking family). I have had my doubts as well about this recipe, but I’ve enjoyed trying some recipes from AMFT that I would have otherwise avoided. Yours look great!
I guess I made these flans a bit smaller, appetizer size, and did get the suggested amount. Yours are beautiful, but they do look more full than mine. Your photos look delicious!
Beautiful photos and your flan looks delicious! I’m doing this one next week. Not sure if I’ll like the gorgonzola in a pumpkin flan but I’m willing to give it a try!
Nice. Pictures were great.
I actually did use a low casserole to make mine -I am a little averse to anything that requires individual attention! It worked really well.
They look wonderful. I’m looking forward to making these in a week or so. Opinion has been so divided; I’m curious to see what I think.
Your flans look incredible! I am a pumpkin lover (especially in savory dishes), so I can’t wait to make these.
I also love anything that gives me an opportunity to buy more cooking paraphernalia!
Great photos as usual! So did you like the flans? I have the same reactions as you towards this recipe but not as brave as you to make it!
KY, I did like them quite a bit. I understand that The Doristas area bit mixed on it but I found them to be quite satisfying and a nice blend of flavors. They kept well covered with plastic wrap over night and then zapped in the micro for 90 seconds on half power the came right back.
Honestly, who ever thought a ramekin-filled “anything” was enough for one person? I first thought this was a “dessert” – flan / pumpkin. Then I saw the cheese – “cheese???”. These do look rather exquisite – even if pumpkin isn’t your favorite. It’s all about presentation (no, wait – taste)! 🙂
I am so looking forward to making this one and it looks spectacular in your pics! I have made two of this months FFwF recipes, but haven’t blogged about anything yet. So busy! Anyway, these are next for me!
I am still having a difficult time wrapping my mind around the fact that this flan recipe is not a dessert. Yours turned out gorgeous! I love the tops of them with all the nuts and cheese – simply beautiful. Enjoyed your post as always!
You and I are in the same boat when it comes to pumpkin desserts. That’s why this savory flan is so appealing to me. GREG
your flans are so pretty! i love using my blog as an excuse to shop, bake another cake, consider buying a better camera…hooray for the blog! i think adding sage and baking in a small casserole is a great idea.
Yep I So used my cooking group and my blog an excuse to buy myself a big black dutch oven! I use that sucker all the time and I swear the food tastes so much better! I love your new ramekins and I too bought those a year ago for a specific recipe in the Tuesday with Dorie Group!
Im so excited to try this recipe after seeing yours!! I made the PG this time and loved it!! So cheesy and good!!:))
Beautiful pictures!! I can’t wait to try this one!!!!
Looks delicious! I love pumpkin and gorgonzola separately…why not together? Now if I only knew which box my ramekins were in….
Your flans look delicious, and of course you needed to buy ramekins to photograph them! I may occasionally do the same…
I want to make this one this week, and the sage sounds like the perfect addition.
🙂
I am highly intrigued by the flavors you mention and the photos you captured. This is one recipe I will be sure to track down and attempt.
As always, thanks for the fabulous turn-on.
-bg
I am anxious to try this one. I know that my mind is not putting pumpkin and savory together…I will have some mental gymnastics to do to get ready!
This dish looks festive and inviting. I bet the fragrance in your kitchen was intoxicating. Yum to anything pumpkin.