We might not be able to depend on the calendar to tell us when it will actually feel like spring, but the season will not be stopped by some late-lingering cold. The nights are still below freezing here. Days top-out in the 40’s. Nice, if there’s sunshine and no wind. Miserable to be out in if either is lacking.
Still, the season pushes forward. The robins are pairing-off in their dramatic airborne mating displays. The Spring Peepers call at dusk. The wild roses have teeny, tiny leaves. Over at Simmons’ Farm, the hens are laying again, and the barn is bursting with baby goats.
And the chives are ready for cutting.
All this extra sunshine (Sunrise at 6:21, sunset at 7:14 today) puts me in the mood for lighter Springtime foods…but there’s not much around right now, unless I want asparagus from Mexico.
I really don’t.
So, what we do have are eggs, fresh goat cheese (babies mean milk!) and chives…
How about a custard? Light and tasty for breakfast or lunch, especially paired with a little green salad or a slice of smoked salmon on toast.
Yes, I have to make one without the Green Stuff for you-know-who…
Goat Cheese and Chive Custards
4 large eggs
2 1/2 cups milk
3 ounces fresh goat cheese, at room temperature
A bunch of fresh chives, chopped fine
salt and pepper, to taste
Start by putting a kettle full of water on to boil, and pre-heating your oven to 350F.
Gather up your equipment: 5 half-pint canning jars (or ramekins) and a deep-sided pan to hold them and the water for the water-bath (I use my square brownie pan)
Beat the eggs and milk together until thoroughly combined, all lovely and lemon-yellow. Mix in a bit of salt and pepper, too.
Add the very soft goat cheese and combine. (I did this with a mixer. Not sure how well it would work by hand.)
Divide evenly among the jars/ramekins. If you want to Go Fancy and unmold them for serving, you should butter them first. Stir a tablespoon of chives into each jar. If anyone figures out how to keep them from floating, let me know, ok?
Put the full jars into the pan, and the pan onto a baking sheet to make it easier to handle. Pour boiling water from the kettle into the pan til it comes halfway up the jars.
Bake at 350 for about 50 minutes, until the tops puff and crack a little.
Serve warm, at room-temp, or cold from the fridge.
Enjoy a little taste of Spring.