Pumpkin Vermont Chevre And Jonah Crab Souffle Recipes

PUMPKIN VERMONT CHEVRE AND JONAH CRAB SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• Cut top off of pumpkins. Remove seeds, place pumpkins in large pan with 4 cups of water, cover and bake at 350 for 40 minutes.
• Remove pumpkins from oven, scoop flesh out of pumpkins, reserving the shell. Puree flesh in food processor until smooth.
• Place flesh in a heavy-bottomed pot with the butter, flour, cayenne pepper, salt, and black pepper. Cook with low heat until dry. Remove from heat, add egg yolks and transfer to a stainless steel bowl. Raise oven temperature to 375 degrees F. Fold in crab, sage, chevre, and egg whites.
• Pipe mixture back into pumpkin and bake for approximately 13 minutes.
• Garnish with pumpkin top.

EASY SWEET PUMPKIN SOUFFLE

Steps:

• Beat the flour, sugar, oil, eggs, and milk together.
• Add the can of pumpkin, blending in well.
• Blend in the cinnamon and coriander well. If you want it to have more of a pumpkin pie taste, use 2-3 teaspoons pumpkin pie spice instead.
• Grease a 9x13 glass baking dish with some canola oil (about a tablespoon or two) and pour the mixture into it, dispersing evenly.
• Bake at 350F for 65-70 minutes (only 60 if you used non-dairy milk.).
• Let cool for at least 15-20 minutes prior to eating. It's delicious warm, but I like it better cold with some SoyWhip and extra cinnamon sprinkled on top! It also microwaves well if you want to eat it warm (nuke a medium-size square about 30 seconds on high.).
• Rolled oats and raw green pepitas also make nice toppings to add to this after the souffle has baked at least 30 minutes.

CHEVRE SOUFFLE

Steps:

• Preheat the oven to 400 degrees. Butter the inside of a 2 1/2quart souffle dish. In a large saucepan, melt the butter, add the flour and whisk to form a smooth roux. Cook over medium heat, stirring constantly, for 2 to 3 minutes. Add the milk and whisk vigorously until the mixture is smooth and thick, then cook at a low boil, stirring constantly, for another 2 to 3 minutes.
• Remove the mixture from the heat, add the chevre and stir until the cheese is melted and wellincorporated. Stir in the egg yolks and season generously with salt and pepper (the seasoning should be intense here to compensate for the later addition of the egg whites).
• With an electric mixer or by hand with a whisk, whip the egg whites until they form soft peaks. Stir 1/4 of the egg whites into the cheese mixture to lighten it, then carefully fold in the remaining egg whites. Fill the prepared souffle mold; it should be about 3/4 full. Sprinkle the top of the souffle with the dried thyme. Bake in the preheated oven until risen, golden brown and just barely firm in the center, 40 to 45 minutes. Serve immediately.

EASY AND LIGHT PUMPKIN SOUFFLE

Steps:

• Preheat oven to 380 °F.
• Beat egg whites in medium bowl until stiff. Set aside.
• Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
• Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
• Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean).
• Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
• Place cups on baking tray and put into oven.
• Bake for 30-45 minutes
• DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
• Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.