Category: Desserts

Soufflé – COLLECTION INDEX

Souffle Recipes

Basic Cheese Souffle

Use this as a guide for the techniques to be applied on any souffle you may create.  Feel free to egg-speriment.

Prepare your Souffle Dish

A basic souffle dish should have fluted (wavy) design around the side to increase surface area and make it heat up faster.  The bottom should be unglazed.

  1. Butter your ramekin and then spread 2 tsp of sugar, cornstarch or ground Parmesan cheese around the sides to coat – This will help the souffle climb.   NOTE:  This recipe uses two small ramekins – if you are using one large ramekin, make adjustments.
  2. Move ramekins into the freezer to keep the butter from melting and the coating sliding to the bottom

Separate the Eggs

  • Separate two eggs
  • When separating eggs
    • Eggs should be cold.  Warmer yolks tend to break.
    • Eggs should be new.  As eggs age, the membrane weakens
    • Always separate into a small dish in case the yolk breaks.  Save this for scrambled eggs on another day.  Once separated, pour your yolks and whites into separate bowls.
Yolks
  • Mix your 2 egg yolks, sugar, salt, vanilla, and orange zest  (one TBL sugar for each egg) together and set aside.
Whites
  • Use the whites from two eggs @ room temperature with ABSOLUTELY no fat contamination.  ANY contamination will ruin the batch.
  • Add 2 tsp water
  • Whip to peaks with a metal (not plastic) whisk and a metal bowl – a copper bowl will help add ions to the whites and help with lift :: A hand mixer is OK to use, but be careful to not overbeat your egg whites
  • Add 1/2 TBL sugar and 1/8 tsp cream of tarter for each egg near the end
  • Beat until SOFT peaks form on both beaters and the in the bowl, but overmixing will cause them to collapse

Create a Roux

Rouxs always use equal parts butter and flour.

  1. Start your roux with 2 TBL butter and 2 TBL flour while you prepare the other ingredients
    • When your flour starts to brown, mix in the following two ingredients for a cheese souffle, but not for a dessert souffle.
      • 1 tsp dry mustard
      • 1/2 tsp garlic powder
  2. Add 2/3 C milk to the roux – Milk should be cold, and should be added in little bits.  With each addition, whisk until no clumps remain
  3. Remove pan from heat, and finally, mix your 3 oz shredded cheddar cheese in with the roux

Combine Sturdy Ingredients

  • You will be slowly mixing your yolk sauce and roux together
  • Temper roux into 2 egg yolks, then combine egg mixture SLOWLY back into the pan

Combined Delicate Ingredients

  • Mix 1/2 C of your beaten whites into the yolk sauce to lighten it.
  • Fold the rest together together (FOLD GENTLY.  Do not beat, whip or mix)

Prepare for the Oven

  • Pour combined mixture into ramekins – no more than 1/2 way full
  • Move into oven preheated to 375º
  • Cook 10-15 minutes
  • Turn off oven and open door and let rest for about 10 minutes

Chocolate Souffle

Spinach Souffle 1

Spinach Souffle 2

Lemon Souffle

Cheese Souffle

Cheddar Souffle

Savory Souffle

Caramel Souffle

Breakfast Souffle

Veggie Souffle

Spinach Stuffed Mushrooms

 

 

 

Pastry Dough

You can use a pastry cutter, but it is easier to use your food processor.  Just make sure you do not overprocess your dough, or it will be tough.

INGREDIENTS

  • 4 CU flour
  • 1/4 CU granulated sugar
  • 1/4 CU dark brown sugar
  • Juice and zest from one lemon
  • 1 stick butter (cold) pieces
  • 1 tsp salt
  • 1 egg plus 1 yolk
  • Pulse above together, then add ice cold water
    Pulse only long enough to bring dough ball together

STEP BY STEP

  1. Cut all ingredients together or pulse in food processor
  2. Add water with food processor running only to incorporate – DO NOT OVERPROCESS
  3. Wrap dough in plastic, and refrigerate for 30-60 minutes
    Freezes well too.
  4. Roll dough flat, but not too thin, then transfer to pie pan or parchment paper.  Roll onto your rolling pin to transfer to keep it from breaking apart.
  5. Dock crust so that dough doesn’t puff up
  6. Sprinkle lightly with a bit more brown sugar
  7. Cover with foil, and bake at 375° for 20 minutes
  8. Remove foil and bake 5 more minutes

NOTES

  • Fill with savory or sweet filling.
  • If you are making a rustic free-form tart, put fruit in just after step four

Proper Cobbler

cobblerBEFORE WE BEGIN

  • Use fruit at the peak of ripeness
  • Peel and slice fruit
  • Measure out ingredients and set aside

INGREDIENTS

  • 1/2 cup golden raisins
  • 4 TBL Butter
    .
  • 3 1/2 pounds Gala apples (7 to 8)
    Alternately, use Nectarines, Peaches or Plums
  • 1/2 stick unsalted butter
    .
  • 3/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tsp corn starch
  • 1 TBL cinnamon
  • 1/2 tsp salt
    .
  • 1/4 C heavy cream
  • 1/2 C whole milk
  • 1 egg
  • Juice and zest from two lemons
  • .
  • 2 TBL Turbinado sugar for garnish

STEP BY STEP

  1. Preheat oven to 475º
  2. Simmer raisins and butter in a small saucepan over medium heat for about 4 minutes.
  3. Remove from heat and set aside to macerate, covered, 30 minutes.
  4. While raisins macerate, peel and core apples, then cut into 1-inch pieces or thin slices
  5. Toss apples with lemon juice.
  6. Spread softened butter in cast iron skillet and sprinkle granulated sugar evenly over it. Put excess into your mixing bowl
  7. Cook apples over medium-high heat, without stirring, until juices are deep golden and bubbling, 18 to 23 minutes (don’t worry if juices color unevenly).
  8. Combine apples and raisins and butter (skillet will be full).
    SEE BELOW FOR AN ALTERNATE BISQUICK CRUST
  9. Stir together flour, sugar, cinnamon, corn starch, baking powder, and salt
  10. Add cream, egg, milk, and lemon – stir just until a dough forms.
  11. Gather dough into a ball and transfer to a lightly floured surface.
  12. Gently knead 6 times, then pat dough into an 8-inch round.
  13. Cut out as many rounds as possible with lightly floured cutter.
  14. Gather scraps and pat out, then cut out more rounds. (You will have about 12)
  15. Don’t re-press more than once because dough will begin to get tough
  16. Arrange biscuits on apples about 1/2 inch apart and brush tops with remaining tablespoon cream
  17. Sprinkle with Turbinado sugar
  18. Bake at 375° for about 35 minutes until biscuits are puffed and golden, about 18-20 minutes

OH, ONE MORE THING . . .

  • The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’ It originated in the U.S. sometime in the early to mid 19th century.
  • For best results, use a well-seasoned 10-inch cast-iron skillet; and a 2 1/4-inch round cookie cutter
  • Accompaniment: heavy cream or ice cream

VARIATIONS

  • Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we’ve upped the ante by adding raisins.
  • Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert.
  • Cooks’ notes: Cobbler is best when freshly made but can be baked 3 hours ahead and reheated in a 350°F oven.
  • Add egg, sugar, and flour mixed together into your blueberries to create kind of a custard
  • ALTERNATE CRUST: Create a thick batter using the drop biscuit recipe from the Bisquick box, but add an extra 2 TBL of sugar to the box recipe.  Drizzle over top in place of circle toppings.  Then jump to Step 17.

 

 

Simple Butterscotch Pudding

INGREDIENTS

  • 1/2 cup butter
  • 1/2 C clear Karo Syrup
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon salt
  • 1/4 cup maple syrup
    • Heat until it starts to turn a deep amber
  • Add 3 cups room temperature milk to sugar mixture
    • Mix until smooth
    • Add 1 teaspoon vanilla extract
  • Combine separate thickeners
    • 2 TBL cornstarch (substitute flour if necessary)
    • 3 whole eggs plus three egg yolks
  • Temper into egg mixture
  • Sprinkle top with cinnamon and nutmeg

STEP BY STEP

  1. In a small bowl, mix together brown sugar, cornstarch and salt.
  2. Add just enough milk to make thick paste.
  3. In a saucepan, add your paste
  4. Cook over medium heat, stirring constantly, until mixture starts to darken
  5. Add in the rest of your liquid, stirring constantly and rapidly
  6. “Temper” liquid into the beaten eggs, then add the eggs to the mixture.
  7. Cook until it starts to bubble and thicken.
  8. Remove from heat.
  9. Blend in vanilla with whisk.
  10. Pour into dessert cups and chill.

 

Good Gorilla Banana Bites

INGREDIENTS

  • 1 or 2 Bananas
  • 1 C chocolate chips
  • 1 C smooth peanut butter

STEP BY STEP

  1. Slice bananas into 1/2 inch pieces, poke a toothpick all the way into each one
  2. Fill coffee cup half way with peanut butter
  3. Melt (soften) smooth peanut butter in microwave for 30 seconds
  4. Remove and stir
  5. Repeat steps 2 and 3 if necessary – peanut butter should be runny, but not watery
  6. Using toothpicks, dip bananas into peanut butter covering the entire thing, and put onto waxed paper
  7. Put into refrigerator for 1 hour
  8. Melt (soften) chocolate in microwave for 30 seconds
  9. Remove and stir
  10. Repeat steps 8 and 9 if necessary – chocolate should be runny, but not watery
  11. Dip peanut butter bite into chocolate only half way
  12. Put onto waxed paper to cool
  13. Put into refrigerator for 1 hour
  14. Serve cold

ALTERNATE:  Use fresh strawberries and do just steps 8-14 with chocolate only.

Banana’s Foster

INGREDIENTS

  • 2 Bananas
  • 4 TBL butter
  • 1/2 C dark brown sugar
  • 1 cinnamon stick
  • Juice and zest from one lemon (do not get white)
  • TBL high proof Dark rum
  • 2 scoops each of high quality vanilla ice cream

STEP BY STEP

  1. Heat butter in a sauce pan
  2. Pour clarified butter into a larger saute pan – Discard butter solids
  3. Add brown sugar, cinnamon stick, and lemon zest
  4. Cook until it starts to caramelize. Add dark rum, (helps sugar dissolve)
  5. Peel ripe but firm (2 bananas) slice 4 halves into sauce flat side down.
  6. Turn heat down to low
  7. Cook 1-1/2 – 2 min each side, baste, flip delicately till coated
  8. Dish out ice cream – ready to flambé.
  9. Add dark rum, take off heat and set on fire.
  10. Spoon the sauce over bananas & ice cream

 

Margarita Cheesecake

INGREDIENTS

  • CRUST
    • 4 oz. Pretzels
    • 1/3 cu sugar
    • 4-6 tbl butter
  • CHEESECAKE FILLING
    • 24 oz cream cheese (room temperature)
    • ¾ cu sugar
    • zest of 1 lime
    • 8 oz. Sour cream
    • 2 tbl grand marnier
    • 1 tbl tequila
    • 4 eggs

STEP BY STEP

  1. Pulse 4 oz. Pretzels in blender till broken
  2. Add 1/3 cu sugar in blender till combined
  3. Add 4-6 tbl butter in blender and pulse till smooth
  4. Press into 9 1/2 “ spring form pan and bake @325° for 7 min. Cool before filling .
    PREPARING THE FILLING
  5. Blend together cream cheese, sugar, lime zest, grand marnier, tequila.
  6. One at a time add the 4 eggs, ONE AT A TIME, beating each to combine
  7. Pour into crust.
  8. Bake in a water bath, put boiling water into baking pan filled ½ way
  9. Bake @ 325° for 1 hour.
  10. Cool completely, turn out, then cut.

Butterscotch Sauce

INGREDIENTS

  • 1 cu light brown sugar
  • 1/2 cu light corn syrup
  • 4 tbl water
  • 6 TBL butter (cold)
  • 1/4 cu sweetened condensed milk

STEP BY STEP

  1. Heat first three ingredients stirring constantly
  2. Add 6 tabs butter, turn off heat as soon as butter melts
  3. Add ¼ cu sweetened condensed milk.
  4. Cool slightly before serving

IMPORTANT NOTES

  • This is an easy recipe, but it should not be for junior chefs, because there is the possibility for SEVERE burns from the hot mixture.
  • Extreme spill precautions should be observed during the preparation of this recipe.
  • If a burn DOES occur, hold the afflicted part under cold TAP water for five whole minutes.  See your doctor the next day.

Red Velvet Cake

red-velvetINGREDIENTS FOR THE CAKE

  • 2-1/2 C sifted AP flour
  • 2 tsp fine salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 C cocoa powder
  • 1 TBL red food coloring
  • 1-1/2 TBL water
  • 2 sticks butter, softened
  • 2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • Juice and zest from two oranges
  • 1 cup low-fat buttermilk

INGREDIENTS FOR THE ICING

  • 1 stick butter, softened
  • 1 pound cream cheese, at room temperature
  • 4 C sifted powdered sugar
  • 2 TBL whole milk

STEP BY STEP

  1. Preheat the oven to 350°F
    MAKING THE CAKE
  2. Coat 2 (9-inch) round cake pans with Crisco
  3. Add 2 TBL flour to the pans, and shake to spread it around
  4. Discard any leftovers
  5. Set pans aside
  6. Sift your flour, salt, baking powder, and baking soda together, then set aside
  7. Cream together your butter, cocoa, sugar, eggs, vanilla, orange juice and zest, food coloring and water
  8. Add in small increments, mixing well in between
  9. On low speed mix your flour and buttermilk, starting and ending with the flour.
  10. Do not overmix, or your batter will become tough.
  11. Divide the batter into your two cake pans.
  12. Smooth the top with a spoon
  13. Bake about 30 minutes, or until a toothpick comes out clean
  14. Remove from the oven and let the cake pans cool for 10 minutes.
  15. Slide a butter knife around the edges and turn the cake out onto the cooling rack.
  16. Let cool for at least an hour
    PREPARING THE ICING
  17. Beat room temperature butter in a large bowl for about 30 seconds
  18. Add the cream cheese and beat another minute.
  19. Reduce the speed and add the powdered sugar a spoonful at a time, mixing for 30 seconds between each spoonful.
  20. If the frosting is too stiff, add a spoonful of milk and beat for 30 seconds until it is just right
    ASSEMBLING YOUR CAKE
  21. Cut the puffy top off what will be your bottom layer.
  22. Spread 1 cup of the icing onto the cake layer, using an offset spatula
  23. Work from the center to the outside
  24. Add more icing if necessary
  25. Set the second cake layer on top of the first and ice the second layer
  26. Ice the sides of the cake
  27. If the sides are crumbly, paint a thin layer of icing on the side to create a base.  Refrigerate for 30 minutes, then add a layer of icing on top of the first stabilization layer.
  28. If you plan on eating it that day, store the cake at room temperature beneath a cake cover
    If this is for another day, store it in the fridge for up to three days covered in plastic wrap.
  29. Remove from refrigerator one hour before serving.

Bananas Foster: VIDEO

Thai Crab Salad Rolls

Sake Poached Scallops with Ginger

Bananas Foster

Food and Wine built a cooking class kitchen aboard the MS Rotterdam. With a class of nine, we cooked Thai Crab Salad Rolls, Sake Poached Scallops with Ginger and Bananas Foster. The results were incredible. Here is a summary of the 90 minute class.

This page has been repeated three times, for each of the above recipes.

This is a 45 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.

Apple Strudel

BASIC STRUDEL OVERVIEW

  1. Use strudel pastry (keep moist).
  2. Brush w/ butter, lay down row of filling, fold ends, roll tightly, brush w/ butter @ end finish rolling.
  3. Brush outside w/ butter.
  4. Bake till golden brown.
  5. Cut ends off to sit flat, then cut into serving slices.

INGREDIENTS

  • 4 CU flour
  • 3 eggs – 3 yolks and 2 whites – third white reserved for end
  • scant salt
  • 2 TBL vegetable oil
  • 3 TBL orange juice
  • 1 tsp vanilla
  • 3 TBL raisins
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 CU Turbinado sugar
  • 3 TBL butter or margarine
  • 1 TBL Grandpa’s CinnaSugar®
  • water to moisten to THICK dough consistency
  • 5 apples (cored, but with skins)

STEP BY STEP

  1. Grate apples using large hole grater
  2. Toss apples with 2 TBL sugar and the cinnamon – SET ASIDE
  3. Mix all ingredients except apples
  4. Place dough on a slightly greased waxed paper
  5. Roll dough making it very thin – about 1/8 thickness
  6. Put waxed paper on placemat to give you better control
  7. Spread apples evenly over dough, leaving 1 inch border on longest edge
  8. Roll into long tight tube leaving bare edge on the outside
  9. Brush bare edge with remaining egg white
  10. Put roll on floured or greased bake pan – seam side down
  11. Butter top of roll
  12. Sprinkle 2 TBL Turbinado sugar mixed with cinnamon on top
  13. Bake @ 350 degrees (approx 45 minutes) until top begins to be a dark golden brown
  14. Slice ends off for a quick snack and reward.
  15. Cut remaining rope into about 2 inch slices
  16. Cut the two inch slices on the bias, and set on plate with pointy side of bias cut on top.
  17. Serve with hot cocoa

 

 

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