Tuesday, January 22, 2013
Recipe for Lemon Souffles
I love it when a recipe really works! Many times have I tried something new and it was a complete disaster. Not this time. One thing I changed in this recipe was the lemon curd. I had some in my pantry that I picked up from the grocery store and thought this might save me some time, seeing this was a last minute dessert I sprung on hubby. It worked out perfectly! Just remember to save some if you intend to pour a little on top when serving.
2 Tbsp. granulated sugar
2 Tbsp. all-purpose flour
4 large egg whites, at room temperature
1/8 tsp. cream of tartar
2 Tbsp. of powdered sugar
Preheat oven to 400 degrees. Lightly coat your greased 5 ramekins with the sugar. Shake out the extra. Place the empty ramekins on a sheet pan of some sort.
Whisk together the flour and salt along with the pre-purchased lemon curd.
Beat the egg whites with the cream of tartar until soft peaks are formed. Fold 1/4 of the egg whites into curd mixture using a large rubber spatula; fold in the remaining egg whites just until lended. Fold carefully as to not flatten out your egg whites. Pour gently into the ramekins, filling all the way to the top. Run a ridge around the top with thumb,wiping clean the edges.
Bake at 400 degrees for 10 minutes and then reduce the heat to 350 degrees for 4 more minutes or until the souffles rise and are set. The center will be a tad shaky. You'll need to serve immediately and sprinkle with the powdered sugar. How easy can this be......and it was so delicious! Thank you, Southern Living. The entire recipe is on page 106 of this months issue.
Thursday, January 17, 2013
|These are the magical herbs that burst into flavors beyond words when simmered together in a chicken broth or stock.|
|Ready for the chicken broth or stock.|
Tuesday, January 08, 2013
|Toasted Bread with Tuscan Beans & Swiss Chard|