Spinach and Brandied Red Pepper Timbale

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By Jeanne Benedict
Celebrations Expert

Comments (0) | Rating (8.0)

A delicious treat that's unique, but easy to make! Recipes from Sophisticated Entertaining by Jeanne Benedict

Ingredients

2 (10- oz. ) packages chopped frozen spinach, thawed
1/4 Cup butter
2 large brown onions, minced
1 1/2 cups freshly grated Parmesan cheese
1 1/2 teaspoons salt
1/2 Teaspoon pepper
1 Cup heavy cream
8 eggs
3 tablespoons olive oil
2 red peppers, seeded, minced
1/2 Cup Spiced Brandy

Steps

Squeeze all excess water from spinach place in a large bowl.
Melt butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until translucent, about 3 - 5 minutes. Add onions to spinach and stir until combined. Stir in cheese, 1 teaspoon salt, and pepper.
Preheat oven to 325F (165C). Line 18 cups of muffin pans with foil cups. Spray cups with nonstick cooking spray. Beat cream and eggs in a large bowl until just blended. Pour egg mixture into spinach and stir until combined.
Pour mixture into prepared foil cups. Fill 2 large baking pans halfway with hot water. Set the each muffin pan inside a pan of water and place pans on lower rack of oven. Bake 35-40 minutes or until knife inserted off-center of timbale comes out clean. Remove from heat and cool for 10 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add red peppers and cook, stirring occasionally, for 5 minutes. Add brandy and remaining 1/2 teaspoon salt and cook, stirring occasionally, for 5 minutes more. Reserve 1/3 cup peppers and place additional peppers and liquid in blender. Puree until smooth.
Remove timbales from muffin pan and gently peel away foil cups. Place upside down on a serving platter or individual plates. Spoon 2 teaspoons red pepper puree over top of timbale and garnish with pinch of reserved minced red pepper. Store covered in the refrigerator for up to 2 days.
Makes about 18 timbales
Note: These timbales can be made 1 day in advance and reheated when ready to serve. After timbales have fully cooled, remove them from pan, keeping timbales in their foil cups. Place timbales on a plate, cover with plastic wrap and refrigerate. When ready to serve, gently peel foil cups away from timbales and place upside down on a baking sheet. Warm timbales in a 350F oven for 10 minutes. Or, place timbales upside down on a plate and microwave until warm. Place timbales upside down on serving plate and garnish top with red pepper puree and minced peppers.