JULIA CHILD'S CHEESE SOUFFLE
A step by step guide to making a show stopping Julia Child cheese souffle, with Gruyere and Parmigiano and a touch of spice.
Provided by Samantha Ferraro
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Start by buttering the mold and sprinkling with cheese. I chose to use Parmesan cheese because it grated finer than Gruyere. Preheat oven to 400 degrees.
- The foil wrap: This will make sure that your souffle will not spill over and will keep a high mold.
- Tear a long enough piece of foil so that it is long enough to wrap around your mold. Fold in half length-wise and butter one side. The buttered side will be the "inside" of the mold. Wrap the foil around the mold. If your mold has little handles like mine does, cut small slits so the foil can fit. Secure lose top ends with paper clips.
- Melt the 3Tb of butter in a sauce pan and stir in the flour with a spatula, cooking over medium heat until the butter and flour foam together for about 2 minutes without browning.
- Remove from heat. When mixture has stopped bubbling, pour in all of the boiling milk at once and beat vigorously with a whisk until well blended.
- Beat in the seasonings, cayenne or paprika, nutmeg and salt and pepper. Return to moderate heat and continue to stir with a whisk for another minute. The mixture will be very thick.
- Remove from heat, take the egg yolks and beat 1 egg yolk into your white cream mixture one at a time until well incorporated.
- Now for the egg whites. In a clean, dry mixing bowl, begin to beat your egg whites with a whisk attachment on low speed. You will see that the egg whites will "break up" and begin to have a foamy consistency.
- As the egg whites are foaming, increase the speed gradually and add cream of tartar and a pinch of salt. Increase the speed to fast and continue to beat for a few more minutes.
- Do not leave your egg whites! Continue checking them. What you want to see are "traces" on the surface. The egg whites should also have a glossy white sheen and be able to be stiff and firm when holding with a whisk.
- Once the egg whites are done, don't let them sit for long. Take a large spoonful and stir it into the cream mixture to lighten it.
- Stir in all but about 1Tbl of the grated cheese into the cream mixture.
- There is a technique with folding the rest of the egg whites. Take one large spoonful of the egg whites and using your spatula, cut down the middle and draw the spatula under, while scraping the side of the pan and turning the pan with the other hand. Basically, you folding under and to the side.
- Continue with the rest of the egg whites. Be careful not to over fold. It's OK if there are white streaks leftover. Now your mixture is ready! Carefully pour your mixture into the prepared mold. It should be about 3/4 high. Tap the mild carefully to even it out and top with remaining Tb of cheese.
- Place on middle-back rack of pre-heated 400 degree oven.Once in, immediately turn down to 375 degrees.
- Bake for exactly 30 minutes and DO NOT, I repeat, DO NOT open the oven door ever during that 30 minutes!
- The souffle will have puffed up a few inches over the mold and will be a gorgeous golden brown on top. Insert a tester, if it comes out clean, it's done.
- To serve: Use 2 spoons and lightly puncture the top of the souffle. Don't scoop from the bottom, that will deflate it, just spoon vertically.
Nutrition Facts : Calories 379 kcal, Carbohydrate 8 g, Protein 19 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 269 mg, Sodium 328 mg, Sugar 3 g, ServingSize 1 serving
HEAVENLY CHEESE MOLD
I love this jello mold, my grandma use to make. I sure do miss it but my mom will make it once in awhile. This recipe was also a holiday favorite.
Provided by Laura Huffman @winegirl64
Categories Desserts
Number Of Ingredients 6
Steps:
- Dissolve jello in boiling water, add juices. Chill until slightly thickened. Fold in drained crushed pineapple, cheese, and whipped cream. Pour into 1 1/2qt. mold. Chill until firm.
HEAVENLY CHEESE MOLD
Cheddar cheese and pineapple- a delightful combination! This recipe was popular in the 1940's.
Provided by Pat Duran @kitchenChatter
Categories Fruit Salads
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving syrup. Dissolve jello in boiling water; add enough cold water to reserved syrup to measure 3/4 cup. Stir in lemon juice. Chill until partially set;( like thick egg whites); Fold in pineapple, cheese and whipped stiff cream. Pour into 1 1/2 cup mold; chill until firm. Unmold onto a serving plate. Great with crackers and celery sticks.
HEAVENLY CHEESE DANISH
This tempting cheese Danish bakes to flaky perfection's shines with the simple gloss of an egg wash. It tastes just as decadent as any breakfast pastry you'd find in a bakery or coffee shop. -Josephine Triton, Lakewood, Ohio
Provided by Taste of Home
Time 1h5m
Yield 16 rolls.
Number Of Ingredients 15
Steps:
- Dissolve yeast in warm water. In another bowl, mix flour, sugar and salt; cut in butter until crumbly. Add milk, egg yolks and yeast mixture; stir to form a soft dough (dough will be sticky). Cover and refrigerate 8-24 hours., To assemble, punch down dough; divide into 4 portions. On a lightly floured surface, pat each portion into a 9x4-in. rectangle; sprinkle each with 3/4 teaspoon cinnamon. Cut each rectangle lengthwise into four 9x1-in. strips. Twist each strip, then loosely wrap strip around itself to form a coil; tuck the end under and pinch to seal. Place 3 in. apart on greased baking sheets., Beat cream cheese, sugar and egg yolk until smooth. Press an indentation in center of each roll; fill with 1 rounded tablespoon cream cheese mixture. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Whisk egg white with water; brush over rolls. Bake until golden brown, 15-20 minutes. Remove to wire racks; brush with syrup. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 359 calories, Fat 21g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 468mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 7g protein.
PINEAPPLE CREAM CHEESE JELLO MOLD
My mother made this every holiday. I think the original is supposed to be layered. I am not sure. I just mix it all together and let things fall as they may. She didn't have a food processor, so I don't think this is, exactly, her recipe. It is what I do these days.
Provided by Ambervim
Categories < 15 Mins
Time 10m
Yield 1 Mold
Number Of Ingredients 3
Steps:
- Start jello according to the box.
- Reduce the 2nd half of the water by the amount of pineapple juice was in the can.
- Blend all in the food processor.
- Set in mold.
- Unmold and plate before serving.
- Be ready for there to be settling of the ingredients, that's part of the fun.
Nutrition Facts : Calories 1765, Fat 78.2, SaturatedFat 43.9, Cholesterol 249.9, Sodium 1527.2, Carbohydrate 252.1, Fiber 4.5, Sugar 235.5, Protein 29.1
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