Name: Blue Cheese Souffles with Grape Syrup on Fig and Walnut Brioche
Cook time: 1 1/2 hr
Total time: 6 hr
Yield: Makes 6 cheese course servings
Ingredients: 2 tablespoons warm water (105-115°F); 1 1/2 teaspoons active dry yeast (from a 1/4-oz package); 3 tablespoons sugar; 2 cups plus 2 tablespoons all-purpose flour; 1 1/2 teaspoons salt; 3 large eggs; 2 sticks (1 cup) unsalted butter, softened; 1/2 lb dried Mission figs, stems discarded and figs chopped (1 1/2 cups); 1/2 cup walnuts (2 oz), chopped; 2 cups white grape juice; 1 cup dry fruity white wine such as Riesling; 2 tablespoons unsalted butter, plus 1 tablespoon melted; 3 tablespoons finely chopped walnuts; 1/2 cup whole milk; 2 tablespoons all-purpose flour; 2 large eggs, separated; 1/4 lb Maytag Blue cheese, crumbled (1 cup); a stand mixer fitted with paddle attachment; a 9- by 5- by 3-inch loaf pan; 6 (2-oz) heatproof baba au rhum molds or metal condiment cups

This recipe isn't easy, but if you're looking for the wow factor, here it is. Coming at the end of the meal, the dish reprises the flavor of the stuffed dates because each bite packs enormous punch as the sweet, savory, and acidic flavors come rushing forward.

Cooks' notes:

· Brioche can be made 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. · Grape syrup can be made 2 days ahead and kept in an airtight container at room temperature. · Cheese for soufflés can be crumbled 1 day ahead and chilled, covered.

Recipe notes

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