Swiss Woods Souffle Recipes

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SWISS CHEESE SOUFFLé BREAD



Swiss Cheese Soufflé Bread image

Homemade yeast bread boasts the aroma and flavors of garlic and Swiss cheese.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h20m

Yield 24

Number Of Ingredients 13

1 1/3 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 package regular active or fast-acting dry yeast
1/3 cup butter or margarine
1/4 cup water
1/4 cup milk
1 egg
1 cup shredded Swiss cheese (4 oz)
1 clove garlic, finely chopped
Butter or margarine, softened
Grated Parmesan cheese, if desired
Freshly cracked pepper, if desired

Steps:

  • In medium bowl, mix 1 cup of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat 1/3 cup butter, the water and milk over medium heat, stirring frequently, until very warm (120°F to 130°F). Pour over flour mixture; beat with electric mixer on low speed about 30 seconds or until blended. Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally.
  • Stir in remaining flour, the Swiss cheese and garlic. (If dough is sticky, stir in 1 to 2 tablespoons additional flour.) Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
  • Grease 1-quart casserole with shortening or cooking spray. Stir down dough; shape into a ball. Place in casserole. Brush top with softened butter; sprinkle with Parmesan cheese and pepper. Cover; let rise in warm place about 35 minutes or until dough has doubled in size. (If using fast-acting yeast, do not let rise 35 minutes; cover and let rest on floured surface 10 minutes.)
  • Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Immediately remove from casserole to cooling rack. Serve warm.

Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Slice, Sodium 80 mg, Sugar 0 g, TransFat 0 g

SWISS CHEESE SOUFFLE



Swiss Cheese Souffle image

Angela Sansom from New York, New York sends this special souffle sprinkled with Parmesan cheese. Eat this savory sensation right from the baking dish if you wish.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1 serving.

Number Of Ingredients 8

1/2 teaspoon plus 1 tablespoon butter, divided
2 tablespoons grated Parmesan cheese, divided
1 tablespoon all-purpose flour
1/4 cup milk
1/4 teaspoon minced chives
1/8 teaspoon Worcestershire sauce
1 egg, separated
1/3 cup shredded Swiss cheese

Steps:

  • Butter the bottom and sides of a 1-cup round baking dish with 1/2 teaspoon butter. Sprinkle buttered surface with 1 tablespoon Parmesan cheese; set aside. In a small saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in milk. Add chives and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount into egg yolk; return all to pan, stirring constantly. Transfer to a bowl; set aside. In a bowl, beat egg white until stiff peaks form; fold half into yolk mixture. Fold in Swiss cheese, then remaining egg white. Pour into prepared baking dish. Sprinkle with remaining Parmesan cheese. Bake at 375° for 30-35 minutes or until lightly browned and a knife inserted in the center comes out clean.

Nutrition Facts : Calories 439 calories, Fat 33g fat (19g saturated fat), Cholesterol 297mg cholesterol, Sodium 515mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 24g protein.

SWISS WOODS SOUFFLE



Swiss Woods Souffle image

I developed this recipe to serve at breakfast to the guests at my bed and breakfast.-Debrah Mosimann, Lititz, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 10

8 to 10 slices bread, torn in pieces
5 large eggs
2 cups whole milk, divided
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted or 1 cup thick homemade white sauce with 1/2 cup sauteed mushrooms
1/2 cup shredded Gruyere cheese
1/2 cup shredded Emmenthaler Swiss cheese

Steps:

  • Arrange bread in an ungreased 13x9-in. baking dish. Whisk together the eggs, 1-1/2 cups milk and seasonings; pour over bread and set aside. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon over bread. Combine the soup, cheeses and remaining milk; spread over sausage. , Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center appears set. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 353 calories, Fat 23g fat (9g saturated fat), Cholesterol 178mg cholesterol, Sodium 823mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.

CHEESE SOUFFLE



Cheese Souffle image

Provided by Alton Brown

Time 1h

Yield 5 servings

Number Of Ingredients 12

Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar

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.

GARLIC SOUFFLE



Garlic Souffle image

This gentle, earthy soufflé first appeared on the menu of Chez Panisse, Alice Waters's groundbreaking restaurant in Berkeley, Calif., and was brought to The Times by Craig Claiborne and Pierre Franey, who called it "splendid." That it is. (The New York Times)

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 2h20m

Yield 6 servings

Number Of Ingredients 18

1 large garlic bulb (head), broken into individual cloves, plus 3 additional cloves for the basic cream sauce
1/4 cup olive oil
1/4 cup water
2 teaspoons dried thyme
3 bay leaves
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons butter, plus butter for greasing a dish for the souffle
5 tablespoons flour
1 1/2 cups half and-half
1 cup heavy cream
1 small onion, peeled and quartered
4 sprigs parsley
10 peppercorns
5 eggs, separated
1 cup finely grated Gruyere or Swiss cheese
1 2/3 cups finely grated Parmesan cheese
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 250 degrees.
  • Set aside three cloves of garlic for the basic sauce. Put the remaining garlic cloves in a small, shallow baking dish and add the olive oil, water, one-half teaspoon thyme, one bay leaf, salt and pepper. Cover closely and place in the oven. Bake one and one-half hours or until the garlic is totally tender. Baste the garlic pieces occasionally as they cook.
  • Meanwhile, melt the six tablespoons butter in a heavy saucepan and add the flour, stirring with a wire whisk. Bring the half-andhalf and heavy cream to the boil in a small saucepan and add it to the flour and butter mixture, stirring rapidly with the whisk. When thickened and smooth, add salt to taste. Set the saucepan in a basin of simmering water.
  • Tie the quartered onion, the reserved garlic cloves, one-half teaspoon thyme, the remaining two bay leaves, parsley sprigs and peppercorns in a small square of cheesecloth. Bring up the ends and tie them to make a bag. Add this to the sauce. Cover closely and let the sauce cook in simmering water about one hour, stirring the sauce occasionally. Remove the saucepan from the water and let it cool briefly. Remove and discard the cheesecloth bag.
  • Increase the oven heat to 450 degrees.
  • Put the baked garlic through a food mill, pressing to extract as much pulp and liquid as possible from the solids. Or press it through a sieve, using a pestle. There should be about one and one-half tablespoons. Add this to the cream sauce and stir.
  • Add the egg yolks, the Gruyere or Swiss cheese and two-thirds cup of the Parmesan and beat well to blend. Add the cayenne, salt and pepper and blend well.
  • Beat the egg whites until stiff. Add half of them to the cheese sauce and beat them in. Add the remaining whites and fold them quickly until well distributed.
  • Generously butter a 12-inch oval, ovenproof platter. Pour in the souffle mixture. Sprinkle with the remaining cheese and thyme. Place on the top rack of the oven and bake 10 minutes until well browned.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 61 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 33 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 1 gram

SWISS CHARD SOUFFLE WITH FRESH TOMATO SAUCE



Swiss Chard Souffle With Fresh Tomato Sauce image

Provided by Florence Fabricant

Categories     dinner, lunch, appetizer, main course

Time 1h15m

Yield Six to eight servings

Number Of Ingredients 13

1 tablespoon unsalted butter
3 tablespoons dry bread crumbs
4 tablespoons olive oil
1 medium onion, finely chopped
1 large garlic clove, minced
1 bunch, about 3/4 pound, Swiss chard, chopped
2 cups part-skim ricotta
2 tablespoons flour
1 large egg yolk
1 teaspoon dried thyme
Salt and freshly ground pepper to taste
1 1/2 pounds fresh plum tomatoes, finely chopped
6 large egg whites

Steps:

  • Butter an eight-cup souffle dish and dust it with the bread crumbs. Set aside.
  • Heat two tablespoons of the oil in a large, heavy skillet. Add half the chopped onion and saute over medium heat until it is soft but not brown. Add the garlic and stir, then add the Swiss chard. Stir-fry the mixture over high heat until the Swiss chard has wilted, about five minutes.
  • Chop the mixture in a food processor until very fine. Add the ricotta, flour and egg yolk, and process until smooth. Stir in one-half teaspoon of the thyme. Season with salt and pepper and set aside. (The souffle can be prepared ahead up to this point.)
  • For the sauce, heat the remaining olive oil in the same skillet and saute the remaining onion until it is soft but not brown. Stir in the tomatoes and cook over medium-high heat for 10 to 15 minutes, until the mixture is thick. Add the remaining thyme, season with salt and pepper and set aside.
  • Preheat the oven to 425 degrees.
  • Beat the egg whites until they hold firm peaks. Stir one-third of the egg whites into the ricotta mixture, then fold the ricotta mixture into the remaining egg whites.
  • Spoon the mixture into the dish. Bake 20 minutes. Reduce the temperature to 375 degrees and bake about 25 minutes longer, until the souffle is puffed, lightly browned and firm.
  • While the souffle is baking, reheat the tomato sauce. Serve at once, with the tomato sauce on the side.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 569 milligrams, Sugar 4 grams, TransFat 0 grams

SWISS TOBLERONE SOUFFLES



Swiss Toblerone Souffles image

Categories     Chocolate     Egg     Dessert     Bake     Almond     Winter     Honey     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all purpose flour
1 cup whole milk
8 ounces Toblerone dark chocolate or semisweet chocolate,
1 ounce unsweetened chocolate, chopped
3 tablespoons honey
4 large eggs, separated
1/4 teaspoon salt
1 tablespoon sugar
Sliced almonds
Powdered sugar

Steps:

  • Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
  • Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
  • Preheat oven to 400°F. Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.)
  • Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.

SWISS CHEESE SOUFFLE BREAD



Swiss Cheese Souffle Bread image

This is an easy yeast bread recipe from the Betty Crocker web site that enjoys the nutty richness of Swiss cheese. The cracked pepper on top makes for an enjoyable accent.

Provided by Debbwl

Categories     Yeast Breads

Time 2h25m

Yield 1 loaf

Number Of Ingredients 13

1 1/3 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 ounce dry active yeast (7g which equals 1 package) or 1/4 ounce fast-rising active dry yeast (7g which equals 1 package)
1/3 cup butter
1/4 cup water
1/4 cup milk
1 egg
4 ounces swiss cheese, greated (1 cup)
1 garlic clove, finely chopped
butter, softened
parmesan cheese, greated (optional)
fresh cracked pepper

Steps:

  • In medium bowl, mix 1 cup of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat 1/3 cup butter, the water and milk over medium heat, stirring frequently, until very warm (120°F to 130°F). Pour over flour mixture; beat with electric mixer on low speed about 30 seconds or until blended. Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally.
  • Stir in remaining flour, the Swiss cheese and garlic. (If dough is sticky, stir in 1 to 2 tablespoons additional flour.) Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
  • Grease 1-quart casserole with shortening or cooking spray. Stir down dough; shape into a ball. Place in casserole. Brush top with softened butter; sprinkle with Parmesan cheese and pepper. Cover; let rise in warm place about 35 minutes or until dough has doubled in size. (If using fast-acting yeast, do not let rise 35 minutes; cover and let rest on floured surface 10 minutes.).
  • Heat oven to 375°F Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Immediately remove from casserole to cooling rack. Serve warm.

Nutrition Facts : Calories 1767, Fat 102.1, SaturatedFat 62.3, Cholesterol 461.6, Sodium 2030.8, Carbohydrate 153, Fiber 6.5, Sugar 14.8, Protein 59.8

ASPARAGUS-SWISS SOUFFLE



Asparagus-Swiss Souffle image

Treat your guests to this elegant souffle containing asparagus and swiss cheese. From the 365 Favorite Brand Name Casseroles and One-Dish Meals cookbook.

Provided by Crafty Lady 13

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1/4 cup unsalted butter
1/2 cup chopped yellow onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
1 cup shredded low-fat swiss cheese
1 cup egg substitute or 4 large eggs
1 cup fresh asparagus, pieces coarsley chopped and cooked or 1 cup frozen asparagus cuts, thawed and drained
3 large egg whites

Steps:

  • Preheat oven to 325°F Spray a 1-1/2 quart souffle dish with nonstick cooking spray.
  • In a large saucepan, melt the butter over medium heat, add the onion and saute for 5 minutes or until soft. Stir in the flour, salt and pepper and cook for 2 minutes or until bubbly. Add the milk and cook, stirring constantly, for 5 minutes or until the sauce thickens. Add the cheese and stir until melted.
  • In a small bowl, whisk the egg substitute (or the whole eggs). Whisk in a little (about 1/4 cup) of the hot cheese sauce, then return this egg mixture to the saucepan and whisk until well blended. Remove from the heat and fold in the drained asparagus.
  • In a medium-sized bowl, using an electric mixer set on high, beat the egg whites until stiff peaks form. Fold the hot cheese sauce into the whites, then spoon into the souffle dish.
  • Place the souffle on a baking sheet and bake for 50 mintues or until golden brown and puffy.

Nutrition Facts : Calories 154.7, Fat 8.8, SaturatedFat 5.1, Cholesterol 25.6, Sodium 280.8, Carbohydrate 7, Fiber 0.6, Sugar 1.3, Protein 11.7

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