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souffl\u00e9s<\/strong><\/span><\/p>\n Souffl\u00e9s. \u00a0 Impressive to guests. \u00a0 Intimidating to cooks. \u00a0 This recipe will keep the impressive factor and eliminate the intimidation factor.<\/span><\/p>\n <\/span>Sweet or savory, souffl\u00e9s consist of three parts: <\/span><\/p>\n The first two steps can be done ahead of time and stored in the refrigerator for up to two days. \u00a0 When you are ready to make it, let it come to room temperature, whisk the eggs, fold into the base and bake.<\/span><\/p>\n <\/span>This souffl\u00e9 recipe is perfect for Fall and it is versatile as it can be served as a side-dish or a dessert (after all, it really is apple pie just re-configured). \u00a0As written, this recipe is also user-friendly because you have less chance of a fallen souffl\u00e9\u00a0 (the sugar in the egg whites acts as a stabilizer and the lower oven temperature allows the souffl\u00e9 to cook in the middle, rather than be molten). The recipe calls for 4 or<\/span> 5 year aged Gouda<\/span> which is delicious with apples.\u00a0 Aged Gouda has a rich flavor with butterscotch\/caramel overtones and small salty pieces in it (which occur naturally in cheese the longer it is aged).\u00a0 \u00a0 Some popular aged Goudas are Beemster, Rembrandt <\/span>and Saenkanter<\/span>.\u00a0 Aged Gouda is sold in cheese shops (some grocery stores are beginning to carry it such as Whole Foods).\u00a0 If you cannot find aged Gouda, you can use another hard, grating cheeses such as Gruy\u00e8re, Cheddar, Comt\u00e9, or Mimolette.\u00a0 Make sure you finely grate it and it is incorporated in the base while it is warm as the oven heat is not hot enough to melt largely grated hard cheese.<\/span><\/p>\n As for the apples, you can use a variety of different apples or a combination of a few. \u00a0 My favorites to use \u00a0are\u00a0Braeburn, Cortland, Crispin (Mutsu), Fuji<\/span>, and Pink Lady<\/span>. \u00a0 Once I was asked:\u00a0 \u201cCan I use store-bought apple sauce instead?\u201d \u00a0 A hush fell over the room. \u00a0 My response: \u201c… I am going to pretend I did not hear that.\u201d \u00a0 I was joking of course and the answer is that you can use store-bought applesauce although the result will be average at best.<\/span><\/p>\n <\/span>If you use store-bought apple sauce the taste will not be the same because you do not know the quality of apples used and most of the time apple sauce has water added to it. \u00a0 In addition to a loss of flavor, you lose control of texture (i.e., you can pur\u00e9e the apple mixture to your liking – if you want some apple chunks in the souffl\u00e9 – you can pur\u00e9e the apples less).\u00a0 Lastly,\u00a0 store-bought apple sauce contains a lot moisture and thus, the recipe ratio can thrown off.\u00a0 Although you can minimize this by cooking some of the moisture out by placing the sauce in a saut\u00e9 pan and cooking it until it is drier consistency, it \u00a0is not the same.<\/span><\/p>\n <\/span>I think you will find that the little extra effort of pur\u00e9eing your own apples and using a quality cheese will result in a delicious treat.\u00a0 Whatever you do, I hope you try this recipe and create something wonderful.\u00a0 As always, <\/span>je vous souhaite un bon app\u00e9tit <\/span><\/em>!<\/span><\/em><\/p>\n <\/span><\/p>\n LM<\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n apple and aged Gouda souffl\u00e9<\/strong><\/span><\/p>\n <\/span><\/p>\n stats<\/span>:<\/span><\/span><\/p>\n Yield<\/span>:\u00a0 14 small ramekins (2 1\/4 inches) or 8\u00a0 (3 inch) ramekins base<\/span><\/span><\/p>\n 1\u00a0 1\/2\u00a0 cups apple juice\u00a0 (reduced to 3\/4 cup (6 oz)) souffl\u00e9<\/span><\/span><\/p>\n 6 egg whites dishes<\/span><\/span><\/p>\n granulated sugar (as needed) how to<\/span><\/span>:<\/span><\/span><\/p>\n (1) Make Flavor Base<\/span><\/span><\/p>\n <\/span>(2)Make Souffl\u00e9 Base<\/span><\/span><\/p>\n (3)\u00a0Make It Rise (leavening power)<\/span> <\/span><\/p>\n Serve immediately<\/span>.<\/span><\/p>\n <\/span><\/p>\n final thoughts on souffl\u00e9s and Plan B<\/strong><\/span><\/p>\n <\/span><\/p>\n Why do souffl\u00e9s fall?\u00a0 Souffl\u00e9s generally fall because the egg whites are either under-whisked or over-whisked, the oven temperature is too low, and\/or\u00a0 the oven door was opened or the souffl\u00e9s were otherwise disturbed and not fully set. \u00a0 All of these can be prevented.<\/span><\/p>\n <\/span>What if the souffl\u00e9 falls?\u00a0 If your souffl\u00e9 falls, generally it will not re-rise even if returned to the oven immediately.\u00a0 If serving this as a dessert, you can place a ice cream quenelle on the top.\u00a0 Or remove the fallen souffl\u00e9 from the souffl\u00e9 dish and serve it in a round shape and call it a \u201ctimbale\u201d or serve in a small side dish. \u00a0 Alternatively, make a twice-baked souffl\u00e9:\u00a0 hollow out a peeled apple, rub the apple with lemon juice, stuff the hollowed-out apple with the fallen (and cooled) souffl\u00e9 and bake it in the oven at 350 degrees Fahrenheit \u00a0until the apple is tender (this is also a great way to use the souffl\u00e9 left-overs, assuming you have any.)<\/span><\/p>\n <\/span><\/p>\n \n where to buy<\/strong><\/span><\/p>\n Aged Gouda can be found on the internet and at some grocery stores. \u00a0In Los Angeles, you can find aged Gouda at:<\/span><\/p>\n
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\n<\/span>Serves<\/span>:\u00a0 8 (approximately 328 calories per serving)<\/span><\/p>\n
\n<\/span>1 pound apples (yield), cored, peeled and diced
\n<\/span>2 tablespoons unsalted butter
\n<\/span>1\/2 teaspoon ground cinnamon
\n<\/span>1 tablespoon granulated sugar
\n<\/span>3\/4 cup two percent milk
\n<\/span>1\/2\u00a0 cup light brown sugar
\n<\/span>1\/4 teaspoon freshly ground nutmeg
\n<\/span>1\/8 teaspoon ground black pepper
\n<\/span>4 tablespoons unsalted butter
\n<\/span>1\/2 cup (2 ounces) all purpose flour
\n<\/span>4 egg yolks
\n<\/span>1\/4 cup Gruy\u00e8re, grated
\n<\/span>5 ounces finely grated Gouda Cheese, aged 5 (or 4) years, wax rind removed
\n<\/span>1 teaspoon kosher salt<\/span><\/p>\n
\n<\/span>1\/4 cup granulated sugar<\/span><\/p>\n
\n<\/span>unsalted butter (as needed)<\/span><\/p>\n\n
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