Cheese Souffle.

Cheese Souffle is a delectable dish for any occasion.. Mainly dinner parties, and small family occasions.
My favorite cheese to use for this dish is a sharp cheddar cheese, but some people may not like sharp, so you can go ahead and use mild cheddar or any kind of cheese if you wish. The recipe will give you different names for cheeses that you can use.

Enjoy this superb meal.

 

Bake: 40 minutes
Oven: 350 degrees
Makes: 4 servings

Ingredients
4 egg yolks
4 egg whites
1\4 cup butter
1\4 cup flour
1\4 tsp dry mustard
Dash ground red pepper
1 cup milk
2 cups shredded sharp cheddar. (You can also use mild cheddar, colby, or havarti.)

Directions
1. Allow the eggs to set out in room temperature for 30 minutes.
2. For cheese sauce, in a medium saucepan melt butter, stir in flour, dry mustard, and red pepper. Add milk all at once. Cook and stir over medium heat until thick and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In a medium bowl beat egg yolks with a fork until combined. Slowly add cheese sauce to egg yolks, stirring constantly. Cool slightly.
3. In a large mixing bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Gently fold about 1 cup of the stiffly beaten egg whites into the cheese sauce.
4. Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour mixture into four 8 ounce ramekins or one 16 ounce ramekins.
5. Bake in a 350 degree oven for 40 minutes or until knife inserted in the middle comes out clean.
Serve immediately.

Chocolate Souffle by the Spoonful.

Chocolate Souffle has to be one of my favorite desserts. It's ability to be nice a crisp on the outside, and a mouth watering gooeyness in the inside amazes me. One of the first reasons for it being a great dessert is that there is no flour (gluteen) for those who are allergic to it.


This is an easy recipe for any chef of all ages. My first peice of advice is to keep a constant eye on the egg whites when they are being beaten. If you go too long with them they can become too overly thick and you'll have to start all over. Make sure it is light and fluffy, but stnads firm when on the end of a whisk.


I hope you enjoy making and eating this as much as I have. :)

   

                                                                  Serves | 2 |

·         Ingreditants

·         3 Tbsp of unsalted butter.

·         2 Tbsp of brown sugar.

·         3oz semisweet chocolate chips.

·         ½ tsp vanilla extract.

·         2 eggs, separated.

·         1 pinch sea salt.

·         1 pinch cream of tartar.

                                                     Directions 

 Preheat oven to 375°F. Grease two 8oz ramekins or one 16oz ramekin with a Tbsp of butter. Lightly powder ramekin with cocoa powder, and shake out any excess powder.

Using a double boiler, melt chocolate and remaining 2 Tbsp butter. Whisk together until smooth and shiny. Remove from heat and whisk in vanilla extract and egg yolks. In a large bowl beat together egg whites with fine salt, cream of tartar and the 2 Tbsps sugar. Whip on medium-high speed until stiff and peaks form.

Using a rubber spatula, gently fold the egg whites into the chocolate mixture until no white can be seen. Spoon evenly into ramekins, taking care to wipe away any mixture from the rim. Note: If making ahead, cover ramekins with plastic wrap and place in refrigerator for up to 24 hours.

Bake for 25 minutes or until soufflé has risen and is crusty on top but still jiggles slightly.  Serve immediately.   

                                                Bon Appetit!

Uptown Lemon Tarts with Raspberries.

These Uptown Lemon Tarts with fresh Raspberries are a great treat for any occasion. In the original recipe it does call for lime curd instead of lemon, but I could not find any so I used lemon instead. Both would taste yummy, so it doesn't really matter. My favorite raspberry jelly is the Bonne Maman Preserves. For anyone who would like to make this the recipe is below.

 

Prep time: 20 minutes|Cook time: 10 minutes | Servings: 30

Ingrediants
2 packages frozen miniature phyllo tart shells
4 ounce(s) of cream cheese, softened
1 jar (10 oz) lime or lemon curd
8 ounce(s) of frozen whipped topping, thawed
  2/3 cup(s) of raspberry jam

Steps
1.Bake shells according to package directions; cool completely on a wire rack.
2.In a large bowl, combine the lime curd, whipped topping and cream cheese until smooth.
Spoon 1\2 teaspoon raspberry jam into each tart shell. Pipe or spoon lime mixture over filling.
Garnish each with a raspberry. Refrigerate leftovers.

The Cappuccino Cake for Coffee Lovers.

Here is the Cappuccino Cake for the coffee lovers all over the world.

I made this Cappuccino Cake for my oldest brother's birthday and it was a big hit. The first thing is that this cake calls for an angle food cake mix, but I used a gluten free cake mix instead. The one I used doesn't get big and tall like an angle food cake, but it does taste very well. Another thing that I changed was that I made my own whipped topping. The whipped topping was just heavy whipping cream mixed with a little bit of vanilla and powder sugar. For any one who would like to make this, the recipe is down below.

• Prep time: 20 minutes
• |
• Cook time: 5 minutes
• |
• Total time: 25 minutes
• | makes 10 servings

• 10 ounce(s) of Semi-sweet Chocolate, (reserve some shavings for garnish)
• 8 ounce(s) of PHILADELPHIA Cream Cheese, softened
• 1 cup(s) of Powdered Sugar
• 1 1/2 cup(s) of Brewed Coffee, room temperature is great
• 2 cup(s) of Whipped Topping, enough to cover the top of your cake
• 1 Angle Food cake mix. make as directed on box or you can buy a store bought one.

Steps

1. Melt the chocolate in a double boiler.
2. Cut the top off of your angel food cake and use it to fill in the middle so that you have a lower but solid cake.
3. Pour the coffee evenly over the entire cake and set in the fridge to soak up and chill (about 5-10 minutes)
4. Cream together your cream cheese and powdered sugar
5. Once melted, remove the chocolate from heat and slowly add to your cream cheese mixture, whip on high for 2-3 minutes and then slide into the freezer to chill
6. Remove your cake from the fridge and invert onto your serving dish
7. Spread the chilled chocolate mixture over your cake in a nice thick layer
8. Now cover the chocolate layer of your cake with the whipped topping.

Salmon en Papillote

 

This is a Salmon en Papillote.

I made it for the first time this last Thursday! My family and I enjoyed it very well. I liked how the parchment paper kept the salmon nice and moist, and yet at the same time it wasn't soggy or mushy. When I was making this I added in some new things such as, some lime zest as well as the lemon, and then I put about a table spoon of butter on top of each salmon piece when it was cooking. I think also the garlic gave it a very good taste, and mixed well with the chive and onion cream cheese. 

 Here is the recipe for anyone who would like to make it. 

It is a great dish for a nice family meal or for any occasion of entertaining guest.

• Prep time: 20 minutes
• |
• Cook time: 15 minutes
• |
• Total time: 35 minutes
• |
• Servings: 4

• 4 ounce(s) of Philadelphia Chive & Onion cream cheese, softened
• 2 tbsp. of extra virgin olive oil
• 2 tbsp. of chopped sundried tomatoes
• 4 5 or 6 ounce boneless, skinless salmon fillet
• 1/4 cup(s) of good quality white wine
• 2 garlic cloves, minced
• 1/2 tsp. of ground sea salt
• 1/4 tsp. of ground black pepper
• 1/2 small sweet onion, sliced thinly
• 12 stalks thin asparagus, woody ends trimmed off, cut in half (if asparagus is not in season, substitute with 2 small carrots, each julienned into 12 pieces)
• 1/2 tsp. of zest from fresh lemon

Steps

1. Preheat the oven to 400°F.
2. In a small bowl mix the cream cheese, oil, and tomatoes.Cut a slit in the side of each salmon fillet so it resembles a pouch. Spoon the cream cheese mixture evenly into each salmon pouch. Set aside.
3. In another small bowl, mix the wine, garlic, salt and pepper. Set aside.
4. Fold a 12"x15" piece of parchment in half, and cut to create a half-heart shape, using the fold as the straight edge. Open parchment to reveal heart shape, and lightly spray with non-stick olive oil or regular cooking spray.
5. Place one salmon in the center of one half of the sprayed side, followed by 1/4 of the onion, and 6 pieces of asparagus. Drizzle 1 tablespoon of wine mixture over the salmon and onions. Sprinkle with 1/8 teaspoon zest. Repeat this step (3 more times with remaining ingredients).
6. Fold the top half of each heart over to enclose the salmon. Starting at the top of the heart, fold about 1/4 ” of the edge toward the center, and fold again to make a tight seal. Continue "rolling this hem" around the edge of this parchment , pinching the roll tight when sealing. When the "hem" reaches the bottom of the heart tip, twist about 1" of the bottom tightly to seal, or staple closed. Place all 4 "papillote" packets on a large baking sheet.
7. Bake for 15 minutes, in the center of the oven, until the salmon is opaque in the center and flakes easily. Do not overbake or fish will be tough. Place each papillote on a plate, and using scissors or a sharp knife, carefully cut a large X on the parchment top (caution: steam will be hot! Make sure face and other skin is not too close to the papillote when cutting); peel back with tongs.* Serve immediately.
8. * If the salmon is not cooked after peeling the parchment back, return to the oven keeping the parchment peeled back. Bake for 1-3 minutes longer, until salmon is opaque in the center and flakes easily with a fork.

Enjoy!      

P.S  I do not use the white wine, but it may be someones preference to. :)