Rabbit and Faisselle Flan

This past weekend I was at Food Blog Forum. Friday night, we met at Whole Foods for a meet and greet party, then reconvened on Saturday for a charged, day-long seminar. I was overwhelmed by meeting so many bloggers in so little time. I’m still processing it all and matching faces with blogs. I had the chance to meet people from blogs I’ve read for a long time such as Helene and Jaden and fellow Florida food bloggers Lael, Joan, Dawn, Maureen and Julie as well as many many other great folks. The event was so well organized and a huge hit from beginning to end. I had a ton of fun.

Picture of me with Jaden

It is believed that the French in the region of Alsace near Germany were the first to start the tradition of the Easter rabbit/hare (lapin de pâques). So to celebrate this year, I am making a French-inspired dish using rabbit to keep with the bunny tradition and I feel horrible because it’s not a chocolate one.

Faisselle is a fromage blanc named after the colander in which it is drained. It is a fresh, soft cheese similar to labneh or Greek yogurt which can be great substitutes for it. It’s great as a dessert topped with fruit or fruit coulis, or simply mixed with sugar–my favorite way of eating it as a child. Today I’m using it in a savory dish that is not a traditional Easter recipe but may very well become one for those who try it. I am planning to make it again next Easter.

Rabbit and Faisselle Flan Recipe

Adapted from Certiferme

4 servings

Ingredients:
1 pound finely chopped or ground rabbit meat (or chicken)
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
2 cups milk
3 eggs, beaten
5 tablespoons faisselle, labneh or Greek yogurt
1 tablespoon white wine Sea salt and freshly ground pepper

Method:
Preheat the oven to 375 degrees Fahrenheit.

In a saute pan, cook the ground rabbit in olive oil, 5 to 7 minutes, stirring frequently to crumble the meat.

In a mixing bowl, combine the ground rabbit with the nutmeg, milk, eggs, faisselle, white wine, salt and pepper. Pour the mixture into an 8-inch pan or individual ramekins. Bake in a water bath until set 45 minutes to 1 hour.

Similar Posts:

Rabbit in Mustard Sauce by Simply Recipes
Faisselle with Strawberries by BBC Good Food
Homemade Faisselle Cheese Recipe by Creative Capitol
Hasenpfeffer Rabbit Stew by Allrecipes

 

15 Responses to “Rabbit and Faisselle Flan”

  1. 1

    La Table De Nana — 04/12/2011 @ 12:00 pm

    You both look so wonderful~
    I have never cooked with rabbit..Thank you.

  2. 2

    Peter M — 04/12/2011 @ 12:42 pm

    Ahh so cool that you got to mingle & meet other food bloggers. Jaden & I have only chatted on the phone but I'm she's a blast!

    I love rabbit and those who cook with it…an elegant course.

  3. 3

    Sonia (Nasi Lemak Lover) — 04/12/2011 @ 12:48 pm

    Look like you had a wonderful meet up with bloggers. This dish sound so good.

  4. 4

    Mary — 04/12/2011 @ 1:01 pm

    What a lovely dish. I am always intrigued by new (to me) and different recipes. I have a rabbit in the freezer and this sounds like a great new way to prepare it. The forum must have been fascinating. I hope you have a great day. Blessings…Mary

  5. 5

    Jennifurla — 04/12/2011 @ 1:04 pm

    Oh, looks like so much fun. It's nice to meet fellow bloggers.

  6. 6

    Ameena — 04/12/2011 @ 9:06 pm

    You are such a knockout! I love your style.

    Blog meetups are the best!

  7. 7

    Fresh Local and Best — 04/12/2011 @ 10:04 pm

    How fun that you got to meet Jaden! Isn't she so sweet?!

    This savory flan looks quite intriguing. Faisselle looks like something worth seeking out.

  8. 8

    Karen from Globetrotter Diaries — 04/13/2011 @ 3:30 am

    Such an interesting flan, never made a savory one but have always been curious to try!

  9. 9

    Barbara — 04/13/2011 @ 4:12 pm

    What fun, Nisrine! Always nice to meet our fellow bloggers.
    This looks like an interesting dish. We made a rabbit stew a month or so ago…haven't posted it yet.

  10. 10

    Elra's cooking and baking — 04/13/2011 @ 8:57 pm

    Nizrine, you are so beautiful. Such a wonderful event, and how lucky to have met wonderful and talented blogger.

    Your rabbit flan sounds irresistible. Wow!

  11. 11

    Angie's Recipes — 04/14/2011 @ 5:14 am

    Two pretty women!
    Rabbit and faisselle….I have never had anything like this…sounds so interesting.

  12. 12

    Warda — 04/15/2011 @ 8:38 pm

    Effectivement deux tres belles femmes!

    I'm so intrigued by this dish, never heard of it! At the same time, it reminds me of a similar dish my mother used to make for us growing up called: bouchee gratinee. Instead of rabbit, shes uses smoked meat.

  13. 13

    Helene — 04/16/2011 @ 12:19 am

    I just realized you were from Morocco! My parents were born in Oujda and Rabbat!
    It was a pleasure meeting you last weekend!

  14. 14

    Jamie — 04/16/2011 @ 10:10 am

    I am so jealous! I so wish I could have been there! Maybe next year…. but I should be at IFBC in New Orleans this summer! And I love faisselle but have never seen it used quite like this but I would love to taste it! Intriguing!

  15. 15

    Nisrine Merzouki — 04/16/2011 @ 12:54 pm

    It was great meeting you too, Hélène! I grew up in Oujda and Rabat :)

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