Chestnut-Brandy Soufflé

FROM BON APPETIT (bonappetit.com)

(makes 8 servings)

1 (7.25-7.41oz) jar whole steamed chestnuts or vacuum-packed roasted chestnuts (peeled cooked chestnuts)
2tbsps water
3tbsps unsalted butter, room temp, divided
1/4cup sugar (for coating soufflé dish) + 14 tbsps sugar, divided
2cups whole milk, divided
4 large egg yolks
3tbsps cornstarch
1/4tsp salt
2tbsps Brandy (or Armagnac/Cognac if made by grapes)
1tsp vanilla extract
1 cup egg whites (about 8 large)
1/8tsp cream of tartar
Directions:

1. Blend chestnuts, 2tbsps water, & 1tbsp butter in processor until paste forms. Transfer mixture to small bowl. Cover & refrigerate.

2. Coat inside of 14-cup soufflé dish (about 8 1/4 inches wide &3 3/4 inches deep) w/remaining 2tbsps butter.

3. Sprinkle dish with 1/4 cup sugar & tilt to coat bottom & sides evenly.

4. Whisk 1/4cup milk, egg yolks, 4tbsps sugar, cornstarch, & salt in medium bowl to blend.

5. Bring remaining 1 3/4 cups milk and 4tbsps sugar to simmer in heavy large saucepan.

6. Gradually whisk hot milk mixture into yolk mixture. Return custard to same pan.

7. Stir over medium heat until custard thickens & boils, about 3min. Remove from heat.

8. Add chestnut paste, brandy, & vanilla & whisk to blend well (some small pieces of chestnut paste will remain).

9. Position rack just below center of oven & preheat to 400°F.

10. Beat egg whites & cream of tartar in large bowl until soft peaks form.

11. Gradually add remaining 6tbsps sugar, beating until stiff but not dry. Fold whites into soufflé base in 3 additions. Transfer batter to prepared dish.

12. Place soufflé on small baking sheet. let stand at room temp.

13. Bake soufflé until puffed & just firm to touch in center, about 50min. Serve immediately with sauce.

http://www.bonappetit.com/magazine/2008/12/chestnut_armagnac_souffle_with_bittersweet_chocolate_sauce

Lemon Cloud w/Strawberry-Mint Compote

FROM COOKING LIGHT (myrecipes.com)

(makes 6 servings)

CLOUD:
Cooking spray
3/4 cup + 2tbsps sugar, divided
1tbsp cornstarch
1tbsp grated lemon rind
6tbsps fresh lemon juice
2 large egg yolks
4 large egg whites
Dash of salt
COMPOTE:
2cups quartered small strawberries
2tbsps sugar
1 -2tbsps chopped fresh mint
Directions:

FOR THE CLOUD:

1. preheat oven to 350°F.
2. Lightly coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle with 2tbsps sugar, shaking out excess. Place dish on a baking sheet.
3. Combine 1/2cup sugar & cornstarch in a medium saucepan, stirring with a whisk.

4. Stir in lemon rind, juice, & egg yolks. Place over medium heat; cook for 3min (or until thick, stirring constantly). Remove from heat.

5. Immediately scrape mixture into a glass bowl. Cool to room temp.
6. Place egg whites & salt in a large bowl; beat with a mixer at medium speed 30sec (or until foamy). Increase mixer speed to high.

7. Gradually add 1/4cup sugar, 1tbsp at a time, beating just until stiff peaks form.

8. Gently stir 1/4 of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake for 25min or until puffed and lightly browned. Remove from oven, & cool to room temperature on a wire rack. Cover & chill.
FOR THE COMPOTE:

9. combine strawberries, 2tbsps sugar, & mint; toss gently. Cover & chill.

10. Serve w/lemon cloud.

Nutritional Information
Calories: 187 (9% from fat)
Fat: 1.9g (sat 0.5g,mono 0.7g,poly 0.3g)
Protein: 3.8g
Carbohydrate: 40g
Fiber: 1.6g
Cholesterol: 71mg
Iron: 0.7mg
Sodium: 65mg
Calcium: 23mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=458807

Squash "Pie"

FROM ELANA'S PANTRY (elanaspantry.com)
she says it's more of a souffle than pie; hence the quotation marks
(serves 8)
2 medium butternut squash, cut in half, seeded
3tbsp butter/grapeseed oil
2 eggs
1tbsp vanilla extract
1tsp cinnamon
¼tsp nutmeg
1/2tsp celtic sea salt
Directions:
1. Bake squash in the oven at 350°F for 40mins, until soft
2. Scoop squash out of skin, discarding skin
3. Place squash in food processor with butter/oil, eggs, vanilla, cinnamon, nutmeg & salt
4. Puree until smooth & creamy
5. Place in a 9 inch tart pan or a casserole dish & bake for 40mins
6. Serve

http://www.elanaspantry.com/cooked-veggies/squash-pie/

Chocoloate Souffle

FROM THE JOY OF COOKING
(3-4servings)
6oz semisweet or bittersweet chocolate, chopped
6tbsp(3/4stick) unsalted butter
2tbsp rum/coffee/water
3large egg yolks
4large egg whites (@ room temp)
1/4tsp cream of tartar
1/4cup sugar
Directions:
1. position rack in lower third of oven. preheat oven to 375F
2.Prepare a 7-inch or 1 1/2quart souffle mold
3.Combine chocolate, butter & liquid of choice in a heatproof bowl. Set the bowl in a skillet of hot,but not simering, water & still until the mixture is smooth.
4. Let cool for 10 min, then whisk in egg yolks.
5. Beat egg whites in a large bowl on med speed until foamy
6. Add cream of tartar & beat on high speed until softpeaks form.
7. Gradually beat in sugar until peaks are stiff (not dry).
8. with a large rubber spatula, stir 1/3 of eggwhites into the chocolate mix, then fold in remaining whites.
9. Pour batter into the prepared souffle mold & smooth the top.
10. Bake until the souffle is risen & set, 25 to 30min
11. Serve immediately (can be refridgerated for up to 24hours before baking)