Christmas Spinach and Brandied Red Pepper Timbale

“Drinking cup” is the English translation of the French word “timbale,” hence, this spinach side dish is shaped like a cup . Traditional dessert timbales are simply brioche pastry cups filled with a fruity mixture.  This version of the timbale with minced vegetables is a lovely side dish recipe for elegant meals and perfect for Christmas with the green spinach and red pepper topping.  This side dish recipe allows for 18 timbales as guests rarely enjoy just one. 

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.