SPINACH SOUFFLE
2 pounds frozen spinach, thawed and drained
1/4 cup grated onion
1 8 oz pkg light cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
2 eggs, beaten
1/4 teaspoon white or black pepper
dash nutmeg
Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture. Spoon mixture into a lightly buttered 3 1/2-quart Crock Pot (or souffle dish to fit in a larger crock pot) and cook on high for 2 to 3 hours.
CROCKPOT CHEESE SOUFFLE
14 slices fresh white bread, crust removed
3 c. grated sharp cheese, Cheddar
1/4 c. oleo
6 lg. eggs
3 c. milk, scalded
2 tbsp. Worcestershire sauce
1/2 tsp. salt
Paprika
Tear bread in small pieces. Place 1/2 in well greased crock pot. Add 1/2 cheese, 1/2 butter. Add remaining bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika. Cover and cook on low 4-6 hours. Do not open until ready to serve.
CLASSIC SWISS FONDUE
* 1 clove garlic
* 2 1/2 cups dry white Rhine, Chablis or Riesling wine
* 1 TBS lemon juice
* 1 lb. Swiss cheese, grated
* 1/2 lb. Cheddar cheese, grated
* 3 TBS flour
* 3 TBS kirsch
* Freshly ground nutmeg
* Pepper
* Paprika
* 1 loaf Italian or French bread, cut into 1-inch cubes
Rub an enameled or stainless steel pan with garlic clove. Heat wine to a slow simmer (just under boiling). Add lemon juice. Combine cheeses and flour and gradually stir in. Using a figure-8 motion, stir constantly until cheese is melted. Pour into lightly greased Crock-Pot. Add kirsch; stir well. Sprinkle with nutmeg, pepper and paprika. Cover and cook on High setting for 30 minutes, then turn to Low setting for 2 to 5 hours. Keep on Low setting while serving. Using fondue forks, dip bread cubes into fondue.
About 2 quarts
Frozen Lemon Soufflé 2
12 egg yolks
1 ¼ cups plus 2 tsps. sugar, divided
¾ cup lemon juice
Grated zest of 1 lemon
½ cup heavy cream
6 egg whites
• In your kitchen find a deep sided skillet or sauté pan that will comfortably hold a medium sized heatproof bowl and allow room for water to come up the sides of the bowl on the outside.
• After you test this out dry the bowl and bring the water in the skillet to a boil.
• Beat the egg yolks with the 1 ½ cups of sugar in a bowl, using with the whisk or an electric mixer until it is light and lemon colored.
• Add the lemon juice.
• When the water in the skillet is boiling, set the bowl in it and continue to beat until the egg mixture becomes smooth, creamy and custard-like.
• Guard carefully against curdling at this point by keeping the heat low and stirring constantly.
• Scrape the mixture into a large bowl and add the lemon zest.
• Allow to cool and refrigerate it.
Prepare the soufflé dish.
• Tear off a length of wax paper that will fit around the dish and overlap itself by 2 inches.
• Fold the paper lengthwise in thirds to make a long strip and then wrap that around the dish to form a high collar that rises above the rim of the dish.
• Make the ends overlap by 1 inch and tie it tightly against the dish with butcher’s string under the rim.
• Beat the heavy cream until it starts to thicken and then add 2 tsps of the remaining sugar and continue to beat it until the cream is stiff.
• Fold this with care into the chilled egg mixture.
• In yet another bowl, that is clean and dry, beat the egg whites.
• When they start to billow up beat in the remaining ½ cup of sugar.
• Keep beating until they form stiff peaks and then fold them lightly into the soufflé base.
• Pour all of this into the prepared dish and smooth the top with a knife – coming right up to the collar.
• Put the dish in the freezer for several hours until it is frozen.
• Before serving remove the collar and decorate the top with a sprig of mint.
• If the soufflé is left overnight give it one hour in the refrigerator before serving to thaw it just a little so there isn’t any ice crystals.
Yield: Serves 6
Frozen Lemon Frost Soufflé
Butter and sugar
2 cups whipping cream
1 cup strained fresh lemon juice
7 egg whites, room temperature
¼ tsp. cream of tartar
1/8 tsp. salt
1 cup plus 1 tbs. sugar
Lemon leaves for garnish
Candied orange and lemon for garnish
• Cut strip of foil long enough to wrap around a 1 ½ quart soufflé dish.
• Fold in half lengthwise.
• Generously butter one side and sprinkle with sugar.
• Wrap around the dish letting foil extend about 4 inches above the rim.
• Secure with string.
• Whip cream in a large bowl until soft peaks form.
• Fold in the Crème Patissiere (see recipe below) and lemon juice and set aside.
• Whip egg whites in separate bowl until foamy.
• Add cream of tartar and salt and continue beating until soft peaks form.
• Gradually add sugar, beating constantly until mixture is stiff and shiny.
• Carefully fold whites into lemon-crème mixture until completely incorporated.
• Spoon onto the prepared dish.
• Swirl the top using a spoon or spatula.
• Carefully cover the top with foil.
• Freeze until firm but not solid.
• This takes about 6 hours.
• Remove collar and set the dish on a plate lined with lemon leaves.
• Garnish with the candied orange and lemon slivers.
Yield: Serves 10
Crème Pâtissière
2 egg yolks
½ cup sugar
1 tbs. plus 1 tsp. flour
1 cup milk heated to just below boiling point
¼ tsp. vanilla
• Place the yolks in a small, deep saucepan and beat with a whisk until light and frothy.
• Gradually ad sugar, beating constantly until the mixture is thick and lemon colored and forms a ribbon when it falls from the whisk.
• Add flour and beat until smooth.
• Add hot milk a little at a time, beating constantly until well blended.
• Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture is thick and coats a spoon. About 6 minutes.
• Whisk reaching the bottom and sides to prevent lumps and scorching the bottom of the pan.
• Pour into a bowl and stir in vanilla.
• Cool slightly and then cover and chill.
Yield: 1 cup
Chocolate Soufflé Cake
15 ounces bittersweet or semisweet chocolate, chopped
15 tablespoons unsalted butter, diced
5 large eggs
1/2 cup sugar
• Adjust the oven rack to the center of the oven and preheat to 375 degrees F.
• Butter a 9-inch springform cake pan.
• In the top of a double boiler, melt the chocolate and the butter until smooth, stirring frequently.
• Remove from heat.
• Beat the eggs and sugar with an electric mixer until they are thick and foamy, and hold their shape when the beater is lifted.
• Fold the eggs into the chocolate mixture, folding until no streaks of egg white remain. Transfer the filling into the prepared cake pan.
Bake for 30 minutes.
• Let the cake cool in the pan until completely cool, then cut and serve.
• This cake is best eaten the same day.
Yield: 1 dozen servings
Raspberry and Lemon Soufflé
Nonstick vegetable oil spray
1 12-ounce package frozen unsweetened raspberries, thawed
7 tablespoons sugar
3 tablespoons seedless raspberry jam
1 tablespoon cornstarch
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
4 egg whites
Dash of salt
Confectioner’s sugar
Preheat oven to 400 degrees F.
• Spray six 3/4-cup soufflé dishes or custard cups with oil spray.
• Place dishes on a baking sheet.
• Puree raspberries with their juices in a food processor.
• Strain puree into a heavy medium saucepan, and press with a spoon to extract as much liquid as possible.
• Add 4 tablespoons sugar, jam and cornstarch to saucepan.
• Whisk over medium heat until mixture boils and thickens, about 2 minutes.
• Add lemon peel and vanilla.
• Transfer to large bowl.
• Cool, whisking occasionally.
• Using an electric mixer, beat egg whites and salt in another large bowl until soft peaks form.
• Gradually add 3 tablespoons sugar; beat until stiff but not dry.
• Fold 1/3 of whites into raspberry mixture; fold in remaining whites.
• Divide mixture among prepared dishes.
• Bake soufflés until puffed and golden, about 16 minutes.
• Sprinkle with powdered sugar and serve.
Yield: 6 servings
Frozen Lemon Soufflé
1 1/2 cups sugar
3 tbs. cornstarch
1 envelope unflavored gelatin
1 cup water
2/3 up lemon juice or lime juice
3 large egg whites
1 cup whipping cream
• In large saucepan, combine sugar, cornstarch, and gelatin; add water and lemon or lime juice.
• Over medium heat, cook and stir until slightly thickened.
• Cool.
• Chill until partially set, about 1 hour, stirring occasionally.
• In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture.
• In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil “collar” securely around rim of 1-qt soufflé dish. Pour mixture into dish.
• Freeze 6 hours or overnight.
• Remove “collar”.
• Garnish with whipped cream.
• Return leftovers to freezer.
Note: Soufflé can be chilled in refrigerator 6 hours instead of being frozen.
Yield: 6 servings
Coconut Pavolova with Chocolate Mousse and Bananas
The outside of this rich, lavish and yes, complicated dessert is chewy and the inside is a melt in your mouth coconut cream pie and chocolate. It is well worth the effort for experienced cooks.
Meringue
2 cups sweetened flaked coconut
6 large egg whites
1 1/2 teaspoons cornstarch
1 teaspoon cider vinegar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups sugar
1/4 cup boiling water
Mousse
2 large eggs, separated
4 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces, room temperature
2 tablespoons water
1 tablespoon dark rum
4 ounces bittersweet or semisweet chocolate chips (about 2/3 cup)
3/4 cup chilled whipping cream
2 bananas cut into 1/4-inch-thick rounds
For meringue:
• Position rack in center of oven and preheat to 350°F.
• Spread 11/2 cups coconut on large baking sheet.
• Toast until golden, stirring twice, about 15 minutes.
• Cool.
• Maintain oven temperature.
• Line another large baking sheet with foil.
• Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy. Gradually add sugar and beat until stiff peaks form.
• Beat in 1/4 cup boiling water, 1 tablespoon at a time, beating until whites are stiff and glossy.
• Fold in 1 cup toasted coconut.
• Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges.
• Sprinkle with remaining 1/2 cup untoasted coconut.
• Bake meringue 10 minutes.
• Reduce oven temperature to 200°F and bake until dry and crisp outside and just cooked through inside, about 1 hour.
• Turn off oven.
• Let meringue stand in oven 1 hour.
• Remove from oven and cool completely.
For mousse:
• Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
• Whisk until thermometer inserted into mixture registers 160°F, about 6 minutes.
• Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
• Using electric mixer beat egg whites in large bowl until soft peaks form.
• Gradually add 2 tablespoons sugar and beat until stiff peaks form.
• Fold 1/3 of egg whites into chocolate mixture to lighten.
• Fold in remaining whites.
• Remove from over water and let mousse cool 20 minutes.
• Beat whipping cream in large bowl until peaks form.
• Place meringue on platter.
• Spread mousse over center of meringue; top with sliced bananas.
• Spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours.
• Sprinkle with remaining toasted coconut. Cut into wedges and serve.
Yield: Serves 10
Chocolate Soufflé
2 quarts casserole dish
1 ounce bitter chocolate
2 tablespoons cocoa
1 tablespoon flour or cornstarch
1 cup sugar
4 eggs, separated
1 1/2 cups milk
2 tablespoons butter
1 tablespoon vanilla
Preheat oven to 325 degrees F.
• Combine chocolate, cocoa, flour or cornstarch, and sugar.
• Blend into well-beaten yolks.
• Mix in milk and butter and cook in a double boiler over boiling water until thick, stirring constantly.
• Add vanilla and beat as it cools.
• When cool, beat egg whites until stiff and fold into mixture, pour into casserole, and set in pan of warm water.
• Bake in oven for 1 hour - or until knife inserted in center comes out clean.
• Serve at once with sweetened whipped cream, plain cream, or chocolate sauce.
Yield: Serves 6