Edam Cheese Souffle

Ingredients:

3 tbsp butter
2 tbsp  grated Parmesan
2 tsp flour
½ cup milk [use water for lighter low calorie option]
½ cup grated Edam Cheese
pinch cayenne pepper
pinch nutmeg
pinch salt
2 eggs

Directions:

Heat oven to 375° F.

Grease two 16-ounce [for a two-course menu] or four 8-ounce ramekins [for a four course menu] with 1 tablespoon of butter. Coat with the Parmesan, then tap out the excess. Set aside.

In a small saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook 1 minute. Whisk in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat and stir in the cheese until melted. Blend in the cayenne and nutmeg. Whisk in the yolks one at a time. Set aside. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)

In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form. Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites. Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately.

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Summer Seaside Menu

Boats and Harbor Mike Rider Watercolor

A simple and refreshing Menu to entertain your friends close by the sea or in your back yard.  In the April issue of Tradition Homes the article gatherings around the table, caught my attention, since we had dinner guests the following day.

In general it takes me while till I try out one of the menus listed in the magazine, it takes even longer to note it on my blog.  This menu has been a success and I have change it around a number of times to adjust to time constraints.

Summer Seaside Menu:

Grand Passion Fruit Martini

Toasted Coconut Goat Cheese with Chile-Honey Dip I has also used this this recipe  and I have also used store bought toasted coconuts and Chili-Honey Dip.  Still a great combination with the Passion Fruit Martini.

Mini Grilled Pizza with Pancetta, Avocado, Red Onion and Arugula.
I have used two small six inch pizzas and the following ingredients.

2 6-inch pizza crusts
2 tsp olive oil
4 tbsp tomato sauce
1 1/2 cups shredded cheddar cheese
1 seeded and peeled avocado
1 thinly sliced red onion
1 cup  baby arugula
salt and pepper to taste.

Lime-Infused Sea Bass with Mango Salsa and Guava Sauce The Mango Salsa has become our favorite since it doesn’t call for chopped jalapeno; however at times we leave out the beans.

Trio of Sorbets  So far I have always used the store bought.