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
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.
8 oz cream cheese, room temperature
1/2 cup eggnog, room temperature
1 tsp vanilla extract
1/2 tsp rum extract
1/2 tsp cinnamon
1/4 tsp nutmeg
2 cups powdered sugar
Beat cream cheese until smooth, add vanilla, rum, cinnamon and nutmeg.
Mix well, add eggnog add powdered sugar slowly.
Keep in refrigerator in a sealed airtight container until ready to serve.
Serve with graham crackers or ginger snap cookie
Hello all! Well, ONE of my Grandma’s parties has wound down. SO I finally found some time to post a quick recipe from my Grandma’s collection. HERE’S THE BIRTHDAY GIRL! 100 YEARS YOUNG! One of my favorite meals my Grandma cooked for us was fried potatoes, homemade German sausage and her dill pickles. Of course […]
via Grandma Weisbeck’s Dill Pickles — The Purple Almond
Black rice, otherwise known as forbidden rice, is an ancient grain with quite impressive health benefits, and more nutritious than other varieties of rice. Forbidden rice has been part of the Asian diet for thousands of years, mainly reserved for royalty, thus the name “forbidden”. (1) Forbidden rice is packed with disease fighting antioxidants, fiber, […]
via Drunken Acorn Squash with Forbidden Black Rice and Winter Fruit! – Chef Gigi Gaggero — The Purple Almond
1/2 cup grated Parmesan
Preheat oven to 400ºF
Line a baking sheet with parchment paper. Pour a tablespoon of Parmesan on to it and repeat. Spacing 1/2 inches.
Bake for 3 to 5 minutes or until golden and crisp.
Stay fresh in refrigerator for about a week.