CHEESE SOUFFLE WITH CELERIAC, APPLE WALNUT SALAD
Steps:
- Preheat the oven to 375 degrees F.
- To make the souffle base, mix together the flour, butter, milk, egg yolks, Stilton, mustard, salt, and pepper, and mix until smooth and set aside. This maybe be prepared a day ahead of time.
- In a separate bowl, beat the egg whites, corn flour, and salt until stiff but fluffy. Add a small amount of the egg whites to the souffle base and blend. Add the remaining egg whites to the mixture and fold gently. Gently spoon in the mixture into 6 buttered ramekins and place in the oven. Bake souffles for approximately 10 minutes until they have risen and are golden. Once you remove them from the oven, allow to rest for 1 minute before serving.
- To prepare the salad, mix all of the ingredients together.
- To serve, place the salad on each plate on the side and remove the souffle from the ramekins and invert 1 onto each plate. Top the souffle with chopped walnuts.
APPLE-ROSEMARY SOUFFLE
Sweet souffles are nothing more than beaten egg whites folded into a base, which can be made of pastry cream, chocolate or fruit puree, and baked. In this souffle, the base is thick caramelized applesauce highlighted subtly with rosemary. Once these souffles are risen and ready, they must be rushed to the table because they begin to fall immediately.
Provided by Food Network
Categories dessert
Time 1h25m
Number Of Ingredients 18
Steps:
- 1. Prepare the molds. Generously coat the interiors of 8 6-ounce straight-sided ramekins with the softened butter using a pastry brush or your fingers. Pour 2 tablespoons sugar into 1 dish and turn it until all surfaces are coated, then tip the sugar out into the next and repeat the process until all the ramekins have a thorough coating of butter and sugar. Set the prepared molds in a large shallow baking pan or on a half-sheet pan.
- 2. Applesauce. Tie the rosemary sprigs together with kitchen twine, wrapping the twine in a spiral up the length of the stems to keep the needles from falling off in the sauce. Put 3/4 cup sugar in a 4-quart heavy-bottomed saucepan and place it over medium-high heat. When the sugar begins to melt, stir it with a wooden spoon. it will form big lumps at first, but keep cooking and stirring until all the sugar is dissolved and you have a smooth amber syrup. As soon as it reaches this stage, add 2 tablespoons butter and stir until it is melted and incorporated. Add the apples and stir. The caramel will harden and form lumps again, but once the sauce cooks it will dissolve. Add the rosemary bundle, cinnamon stick, and vanilla bean. Stir in the vanilla extract if using. Puree the mixture with a handheld immersion blender, in a food processor, or by passing it through a food mill. You should have a deep brown sauce that is thick enough to hold its shape in a mound. (This applesauce can be stored covered in the refrigerator up to 1 week. Bring to room temperature before proceeding.)
- 3. Egg whites. Preheat the oven to 375 degrees F. In a large mixing bowl, whisk the egg yolks and liquor if suing into the applesauce. In a separate bowl, beat the egg whites until they form soft peaks, add the remaining 2 tablespoons sugar, and continue to beat until they form stiff peaks. Using a large rubber spatula, fold one-third of the whites into the apple mixture until it is thoroughly incorporated, then gently fold in the remaining egg whites. Tilt the bowl over the prepared souffle cups and, using the rubber spatula to carefully guide the mixture, fill the dishes to 1/2 inch of the top. Wipe up any spills ont he sides of the dishes and, using your thumb, wipe off any mixture that is touching the rims. If the souffle bakes onto any buttered surface at the top of dish, it will stick and prevent it from rising straight up. At this point the souffles can be held up to 1 hour at room temperature.
- 4. Baking. Put the baking pan holding the souffles in the oven and pour about 1/2 inch hot tap water into the pan. Bake until the souffles are nicely browned and risen about 1 1/2 inches, 20 to 25 minutes. Using tongs or oven mitts, immediately transfer the hot dishes to individual serving plates and rush them to the tables with pitchers of the custard sauce. Each guest should break open their souffle in the middle and pour in some of the custard.
- 1. Heating the milk and warming the yolks. Pour the milk and sugar into a small (1 to 2-quart) saucepan and set it over medium heat. Put the egg yolks in a medium stainless-steel mixing bowl and float that bowl in a larger bowl half full of hot tap water. Whisk the yolks until they are lukewarm, about 90 degrees to 100 degrees F. (it will take less than 1 minute), then lift the bowl out of the water.
- 2. Cooking the custard. The instant the milk mixture comes to a rolling boil and rises in the pan, lift it off the heat. With the whisk in one hand and the saucepan in the other, pour the boiling milk into the egg yolks as you whisk constantly but gently. Continue to gently stir the sauce with the whisk for 30 seconds. At this point it should be fully cooked. An instant-read thermometer set in the sauce should register 170 degrees to 180 degrees F. It should coat a teaspoon, but it will become much thicker when it cools. (If for some reason the sauce did not get hot enough to thicken, you can place the bowl on top of a saucepan of boiling water and stir it with a rubber spatula until it reaches 170 degrees F. Do not heat the sauce above 180 degrees F. or it will curdle.) Now whisk the sauce rapidly for 30 seconds to cool it and then pour it through a fine sieve. Store it in a covered container in the refrigerator for up to 5 days.
- Pour the milk into a small (1 to 2-quart) saucpean and place it over medium-high heat. Watch the pan carefully. As soon as the milk comes to a full boil, add the herbs and any additional flavoring, push them under the surface of the pan and let the herbs steep for 30 minutes. If they steep longer, it will have little effect on the flavor, but you should uncover the pan so that the milk can cool faster. Strain the liquid through a fine sieve into a large liquid measuring cup, pressing down firmly on the herbs with the back of a spoon to extract all the liquid from the leaves. Add fresh milk if needed to measure 2 cups.
CHEESE SOUFFLE
Provided by Alton Brown
Time 1h
Yield 5 servings
Number Of Ingredients 12
Steps:
- Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
- Preheat oven to 375 degrees F.
- In a small saucepan, heat the butter. Allow all of the water to cook out.
- In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
- Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
- In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
- In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
- Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
GOAT CHEESE SOUFFLES
Categories Cheese Egg Appetizer Bake Goat Cheese Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Rub inside of six 3/4-cup soufflé dishes or ramekins with 2 tablespoons butter. Coat with breadcrumbs; tap out excess. Set aside.
- Melt remaining 2 tablespoons butter in heavy large saucepan over medium-low heat. Add flour and cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium. Simmer mixture until very thick, stirring constantly, about 5 minutes. Add half of goat cheese and whisk until melted and smooth. Mix in salt and pepper. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot soufflé base. Cool 5 minutes.
- Beat whites in large bowl until stiff but not dry. Mix 1/4 of whites into soufflé base to lighten. Fold in remaining whites. Fold in remaining goat cheese. Divide mixture among prepared soufflé dishes. Place in 13x9x2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of dishes.
- Bake soufflés until puffed and golden brown on top and softly set in center, about 20 minutes. Serve soufflés immediately in their dishes. Or for twice-baked version, cool soufflés in dishes in water for 5 minutes. Remove soufflés from water. Run small sharp knife around sides of dishes to loosen soufflés. Turn out onto buttered baking sheet. Refrigerate up to 4 hours. Before serving, rewarm soufflés on same sheet in 350°F oven until heated through, about 10 minutes.
APPLE AND CHEDDAR CHEESE SOUFFLES
Even a regular sharp Cheddar souffle is an amazing thing, but when you add little pieces of caramelized apple, you're talking about taking it up to a whole 'nother level of awesomeness.
Provided by Chef John
Categories Fruit Appetizers
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Place a large skillet over medium-high heat and melt 1 tablespoon butter just until the edges of the butter look slightly browned and smells nutty, about 1 minute. Stir apples into butter and cook until they just begin to soften, about 2 minutes. Sprinkle with sugar and continue to cook until apples are soft and slightly caramelized, about 5 minutes. Transfer apples to a plate and spread out to cool.
- Preheat oven to 400 degrees F (200 degrees C). Grease 4 ramekins generously with butter. Place ramekins onto a sheet pan.
- Melt 2 tablespoons butter in a small skillet over medium heat; stir in flour and cook until mixture is smooth and raw taste of flour is cooked out of the roux, 2 to 3 minutes. Pour milk into roux, bring to a simmer, and whisk until mixture thickens to a smooth white sauce, about 2 minutes. Cook, whisking, for 1 minute more and remove from heat; cool white sauce to lukewarm temperature.
- Pour white sauce into a large mixing bowl and whisk in salt, black pepper, cayenne pepper, nutmeg, and egg yolks. Stir Cheddar cheese into white sauce mixture until thoroughly combined.
- Whisk egg whites in a glass or metal bowl until they hold soft, fluffy peaks, about 2 minutes. Gently fold half the beaten egg whites into the souffle batter. Repeat with remaining whites to make a soft, airy batter. Fold in cooled apple mixture. Divide mixture into prepared ramekins.
- Bake in the preheated oven until souffles have risen and tops are browned, about 22 minutes. Souffles will fall slightly as they cool. Serve warm.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 14 g, Cholesterol 143.1 mg, Fat 19.5 g, Fiber 0.9 g, Protein 11.1 g, SaturatedFat 11.6 g, Sodium 544.7 mg, Sugar 9.9 g
THREE-CHEESE SOUFFLES
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. -Jean Ference, Sherwood Park, Alberta
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.
Nutrition Facts : Calories 317 calories, Fat 24g fat (14g saturated fat), Cholesterol 223mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 17g protein.
CHEESE PUDDING SOUFFLéS
Provided by Julia Reed
Categories project, sauces and gravies, appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt 3 tablespoons of the butter over medium-low heat. Add the flour and cook for a few minutes, stirring constantly. Pour in the milk a little at a time, whisking after each addition until smooth. Add 1/2 teaspoon salt and the thyme sprigs. Reduce heat to very low and cook, stirring frequently, until the sauce is medium-thick, about 20 minutes. Let cool to room temperature and remove the thyme.
- Melt the remaining tablespoon butter in a skillet over medium heat and cook the onion until translucent, about 5 minutes. Add scallions, garlic, 1/2 teaspoon salt and 1/4 cup water. Reduce heat and cook until the garlic is soft and the water is nearly evaporated, about 10 minutes, adding more water if necessary to keep the vegetables from browning. Set aside to cool.
- Purée the mixture in a food processor, add the sauce, cayenne, Gruyère and 1/2 teaspoon pepper and process until blended. Taste and adjust seasoning -- it should be fairly highly seasoned. Add the egg yolks and process until blended. Transfer to a large bowl.
- Preheat oven to 400 degrees. Generously butter six 6-ounce ramekins or custard cups. Beat the egg whites in a medium bowl until they form soft peaks and gently fold them into the cheese mixture. (Do not overfold.) Spoon into the ramekins and place in a baking pan. Add enough boiling water to come halfway up the sides. Bake until the soufflés are puffed and light golden brown, 20 to 30 minutes.
- Carefully remove the ramekins. When the soufflés have cooled a bit, unmold them by running a paring knife around the edges, inverting each soufflé into the palm of your hand and placing it in a shallow baking dish, top side up. They can now be held at room temperature for a few hours. They can also be held in the refrigerator, covered in plastic wrap, overnight.
- When ready to serve, preheat oven to 425 degrees. If refrigerated, bring soufflés to room temperature. Pour the cream over and around soufflés. Bake until the cream is hot and bubbling and the soufflés are puffed up again, about 6 to 8 minutes. Serve with the hot cream.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 5 grams, TransFat 0 grams
EASY CHEESE SOUFFLES
Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 32m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
- Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
- Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
- Fill ramekins up to the lip with the batter.
- Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.4 g, Cholesterol 267.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 13.7 g, SaturatedFat 19 g, Sodium 721.1 mg, Sugar 19.5 g
TWICE-BAKED GOAT'S CHEESE SOUFFLéS WITH APPLE & WALNUT SALAD
These fabulous soufflés are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead
Provided by James Martin
Categories Dinner, Lunch, Starter
Time 1h20m
Number Of Ingredients 18
Steps:
- Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
- In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
- Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
- About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
- Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.
Nutrition Facts : Calories 572 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.97 milligram of sodium
CHEESY SOUFFLES
Great for brunch, light late-night supper for two or as a versatile side dish, these melt-in-your-mouth souffles are flavorful, fluffy and fun. Thanks to Lynn McAllister in Mt. Ulla, North Carolina for the quick and easy recipe!
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, melt butter. Whisk in flour until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Beat egg yolks. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Cool slightly. , Preheat oven to 350°. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into two ungreased 8-oz. ramekins or custard cups. , Bake 20-25 minutes or until the tops are puffed and centers appear set. Serve immediately.
Nutrition Facts : Calories 301 calories, Fat 23g fat (14g saturated fat), Cholesterol 270mg cholesterol, Sodium 350mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.
SIMPLE CHEESE SOUFFLE
Crispy on the outside, light and moist in the center, this cheese souffle cooked in an enormous copper pot, and accompanied by nothing more than a green salad and a crusty baguette, is an excellent choice for a dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place rack in center. Generously butter bottom and sides of a 2-quart souffle dish with 1 1/2 tablespoons of unsalted butter. In a small bowl, mix together Parmesan cheese and breadcrumbs, and sprinkle in dish, swirling to thoroughly coat the bottom and sides.
- Grate Jarlsberg and cheddar cheeses into a small bowl. Cut Saga blue and brie into small chunks. Combine, and set aside.
- Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in flour and mustard, and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in milk, and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat, and season with salt, pepper, and cayenne pepper. Pour souffle base into a large bowl. Whisk in egg yolks a few at a time until smooth. Stir in cheese until well incorporated.
- In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, whip 12 whites on medium-low speed until foamy. Increase the speed to high, and continue whisking until stiff peaks form, about 4 minutes.
- Quickly and gently fold the egg whites and nutmeg into the souffle base just until incorporated. Pour into souffle dish, and bake for 30 to 35 minutes. Serve immediately.
CHEESE SOUFFLé
Make and share this Cheese Soufflé recipe from Food.com.
Provided by littleturtle
Categories Breakfast
Time 1h
Yield 3-5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- In a saucepan melt butter; stir in flour and milk and season with salt and cayenne pepper.
- Stir in cheese until cheese melts and sauce thickens; then remove from heat.
- When cool, beat egg yolks into sauce.
- Beat egg whites until stiff; fold into sauce.
- Pour into baking dish.
- Bake for 30 minutes.
- Test with a knife.
Nutrition Facts : Calories 510, Fat 38.6, SaturatedFat 21.6, Cholesterol 434.7, Sodium 1330.1, Carbohydrate 12.7, Fiber 0.1, Sugar 0.7, Protein 27.8
CHEESE SOUFFLé IN 4 EASY STEPS
Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
- Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
- Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
- Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
- EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.
Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium
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