Pumpkin Vermont Chevre And Jonah Crab Souffle Recipes

CARIBBEAN CRAB SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
• Toast coconut in a non-stick skillet over low heat.
• In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
• In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
• Bake for 30 minutes or until golden, puffed and still moist inside.

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.

PUMPKIN SOUFFLE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.
• Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.
• Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.
• Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.
• Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.
• Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.

SHA'S CARIBBEAN CRAB SOUFFLE

Steps:

• Preheat oven to 400°F
• Butter a 8 cup souffle dish.
• Toast coconut in a non-stick skillet over low heat.
• In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly.
• Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat. In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume.
• Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven. Bake for 30 minutes or until golden, puffed and still moist inside.

CHEDDAR-CRAB SOUFFLE

Steps:

• Thaw crabmeat, save juices. Blend with cheese. Set aside.
• Saute green onions in butter until soft but not browned.
• Stir in flour, salt and pepper. Add half-and-half. Cook, stirring, over moderate heat until mixture thickens. Add cayenne and juices.
• Stir in the egg yolks. Blend in crabmeat and cheese.
• Whip egg whites until frothy. Add cream of tartar and continue whipping until whites form stiff peaks.
• Fold a portion of the whites into the sauce to lighten it. Foild entire amount of whites into the sauce carefully.
• Pour into a buttered 2-quart souffle dish. Bake at 375 degrees fro 45 minute.
• Good served with marinated broccoli salad, hot rolls or french bread.

PUMPKIN SOUFFLE WITH TODD

Steps:

• Heat oven to 350 degrees. Lightly butter a small baking sheet. Spread pumpkin puree evenly over prepared baking sheet. Bake until puree loses most of its moisture, but is not quite dry and has not formed a crust, about 25 minutes. Stir halfway through cooking time. Transfer to a medium bowl.
• Add cinnamon, ground ginger, nutmeg, cloves, salt, and vanilla extract to pumpkin mixture. Stir to combine. Cool to room temperature. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 3 days).
• In a small saucepan, combine milk and fresh ginger. Bring to a boil. Remove from heat, and let steep for at least 30 minutes. Strain through a fine sieve; discard solids.
• Heat oven to 400 degrees. Butter six 10-ounce souffle dishes. Dust with granulated sugar, tapping out excess.
• Prepare an ice-water bath; set aside. Melt butter in a medium saucepan over medium heat. Stir in flour and remaining 1/2 teaspoon salt until smooth. Gradually add the steeped milk, whisking constantly, and continue to cook until thickened, 2 to 3 minutes.
• Add the pumpkin mixture and the brown sugar to milk mixture; stir to combine. Stir in egg yolks. Transfer to a large bowl, and place bowl in the ice-water bath to cool mixture completely.
• Combine egg whites and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form. Add remaining 1/4 cup sugar, and beat until stiff glossy peaks form. Using a rubber spatula, fold egg whites into chilled pumpkin mixture in two stages.
• Pour into prepared souffle dishes, mounding mixture slightly over the rim. Smooth surfaces of souffles with your fingertip. Bake until tops are colored and dry to the touch, 20 to 25 minutes. Dust with confectioners' sugar, and serve immediately with cinnamon anglaise.