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Saturday, January 26, 2013

Beet Flan with Citrus Wild Mushrooms

Are you a beet fan but stuck in the classic beet soup and beet salad rut? Do you have beets sitting in your home now just begging for a little love? Consider this a personal recipe for you.

Due to a slight clerical error while ordering my weekly organic vegetable delivery (turns out the order was in pounds, not units), I found myself inundated with the earthy red roots. Facing a very special dinner celebration, a beet course was clearly added to the menu. But this was not the time to go basic. I was inspired by a photo of a spring flan and the rest, as they say, is history. Successful history.

It's the most delicate, light beet dish ever with a loose texture that melts in your mouth. The citrus garlic mushrooms add grounding to the dish and are bursting with flavor.

I'll admit that I rarely get tired of basic roasted beets, but why not push the envelope of creativity with this stunning Fat and Happy Beet Fan with Citrus Wild Garlic Mushrooms.

Fat and Happy Food Blog Tips and Techniques:  This dish is easier than it looks. For ease, roast the beets ahead of time; rewarm them before blending.

Beet Flan With Citrus Wild Mushrooms

2 large beets
1 Tbls melted butter +1 tbls to grease the ramekins
1/4 cup Cream or Water (as needed to blend)
1 eggs
Salt and pepper
4 oz of mushrooms, sliced (choose a wild mushroom mix like oysters and baby bellas)
2 cloves garlic, minced
1/2 tbls butter
1 tbls olive oil
3 Tbls fresh citrus juice (I used a mixture of blood orange, lemon and lime)

Roast the beets - wrap them in tinfoil and place in a 425 degree oven until the beets are fork tender.  Remove from the foil and cool slightly. Peel the beets, then place in the blender. Add the melted butter and a pinch of salt, carefully blend on high until extra smooth, adding in the cream or water as needed to create a thick yet creamy base.

If your blender is not powerful, you may need to strain the beet mixture at this point to remove any unblended pieces.

Next temper the eggs with the warm beet mixture - whisk the eggs in a separate bowl, adding in a few scoops of the blended beets to slowly warm the eggs and keep them from curdling from overheating. Now add the eggs to the blender and mix on medium low until the eggs are fully combined.

Heat the oven to 400 degrees and butter 4 ramekins. Fill the ramekins with the beet mixture about half full, depending on the size of your dishes. Place the dishes in a baking pan, fill the pan halfway up the sides of the ramekins with hot water. Bake until the flan is set, around 30 minutes.

Remove the pan from the oven a let the flans cool for 20 - 30 minutes.  

Cook the mushrooms in the butter and olive oil with the garlic. Use a large fry pan and try to let the mushrooms all spread out and gain a slightly browned crust before tossing on their second side, roughly 4 minutes per side. Deglaze the pan with the citrus, toss well. Remove from heat, Sprinkle with salt and pepper.

Unmold the beet flan by running a thin knife around the edge of the ramekins, shake slightly to loosen the bottom. Place a plate on top of the ramekin and turn the whole thing over, pull up on the ramekin to reveal the flan. Add mushrooms, garnish with a citrus wedge and serve immediately.

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