A Souffle By Any Other Name...

Oh, the souffle - light and airy, sweet or savory, but with the reputation of being tough to make; this couldn't be further from the truth. The souffle has two main components: a base made with egg yolks and flavorings, and whipped egg whites, which provide the lift. While in the oven, the air from the egg whites allows for the souffle to rise, but also causes it to fall somewhat once it leaves the oven. The word souffle in French means "puffed up" (an accurate term), that was invented in France during the late 18th century. The initial souffle recipe was for a Souffle au Fromage, or cheese souffle.

There are a few key recipes that I wanted/want to perfect by the end of the summer; this is one of those dishes, and I must say that I'm very happy with the result. You can serve this with a custard sauce, a good dusting of confectioner's sugar, or on it's own if you underbake it ever so slightly. The main thing to keep in mind, is that the bowl and whisk for the egg whites must be clean, otherwise they won't whip up properly. For those of you wondering how exactly a souffle is able to rise, feel free to visit the second source on this page, which gives an in-depth explanation of the rising mechanism. Also, you can change this recipe to use whatever fruit, chocolate, or savory flavoring your heart desires. Live life, and eat well!

Orange Souffle (makes 4)
(Adapted from Mark Bittman's recipe in How to Cook Everything)

2 eggs, separated
Juice & zest of 1 Valencia orange
1/2 cup of granulated sugar

1.) Preheat oven to 350 degrees F. Rub the inside of the ramekins with butter, then place about 1-2 tablespoons of sugar in the ramekins and swirl to coat. Tap out the excess sugar, as needed.

2.) Place the egg yolks into a medium mixing bowl; add the sugar and whisk together until the yolks lighten up in color and become thick (when the whisk is taken out of the bowl, the yolks should fall in a thick ribbon back into the bowl). Add the juice and zest, then set aside.

3.) Place the whites in another medium mixing bowl; whip until they hold stiff peaks when the beater is taken out. Take a little bit of the whites and add it to the yolk mixture, to lighten it; then, add the rest of the whites and fold to incorporate thoroughly.

4.) Divide the mix between the ramekins, then place them into a large baking pan to make transfer easier. Bake for about 15-20 minutes, or until the mix has risen and set up.

Some things to keep in mind: when you first add the whites to the yolks, the mixture will look really runny; don't be discouraged, it gets better once you add the rest of the whites in. Also, don't stir the second addition of whites, otherwise you'll beat the air out of the mix and it won't rise. Hope you'll give this a try! Live life, and eat well!!


Sources:
The Inspired Table
Visiting France

An Orange-Kissed Scone You'll Love

I think I've fallen in love...with a scone. Yes, a scone. Fluffy like a biscuit, but considerably lighter (and not so much like butter), a scone is a wonderful, pillowy morsel that pairs spendidly with tea and honey. I love bread of all sorts, but the scone is quickly becoming my favorite. Of course, it can be served with clotted (or whipped) cream, butter and jam - the serving options are pretty similar to biscuits. I can tell that a lot more of these will be made in the near future.

Considered a British teatime staple, the scone actually originated in Scotland; it was usually made with oats, and cooked on a griddle. However, today's scones are usually made with flour, along with a leavening agent, and baked in an oven; they are often an accompaniment to afternoon tea in England. The term scone most likely was derived from the Dutch word schoonbrot or German word schonbrot ('fine bread'); however, it could also have evolved from the Gaelic word sgon, which means 'wide mouthful'. The word scone was first found printed in the Aeneid in 1513.

The scone became a part of the English afternoon tea thanks to the The Duchess of Bedford, who had ordered for some sweet bread to be brought to her along with her tea. She liked it so much that it became a daily ritual, and this has been the tradition ever since. However you choose to serve them, scones are simple and delicious, and should be eaten soon out of the oven!!

Orange-Scented Scones
based on Alton Brown's scone recipe

2 cups all-purpose flour
4 tsp baking powder
3/4 tsp salt
1/3 cup of sugar
Zest of 1 orange
8 tbsp (1 stick) cold butter
3/4 cup heavy cream
1 egg

1.) Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a Silpat liner.

2.) This next step can be done two different ways:
      ~ Combine the first 5 ingredients in a large mixing bowl. Cut in the butter with your hands, a fork, or a pastry cutter. Add the egg to the heavy cream and beat briefly to combine, then add to the dry ingredients.
      ~ Add the dry ingredients to the bowl of a food processor. Cut the butter into pieces and add to the dry ingredients; pulse until the texture resembles coarse breadcrumbs or small peas. Add the heavy cream, then allow the processor to mix the dough until it just comes together.

3.) Turn the dough out onto a floured surface and knead for 5 minutes, then roll out and cut into desired shapes.

4.) Place the scones onto the prepared baking sheet, then put into the oven for about 15-20 minutes, or until lightly golden brown.

I chose to make these scones completely by hand, with wonderful results - my orange was a Valencia, and perfumed them wonderfully. I ate them with honey, and enjoyed every bit. However, I also used salted butter when I made these (since it was all i had at the time), but if you are watching your sodium intake, I'd strongly suggest using unsalted butter instead. Live life, and eat well!

Sources:
History of Scones and Griddle-cakes
Scones: A Short History

Creamy Orange Curd

For the first recipe to highlight the second Spotlight's On! ingredient, I am offering something that is pretty simple to make: orange curd. This wonderful spread is great on toast or yogurt for breakfast, as well as used in creme puffs (where it's a very tasty and not-too-sweet addition), and as a pie/tart/gallette filling. Other possibilities are of course available; use it like you would a marmalade or jam. Without further ado, here's my recipe for an easy orange curd.

Creamy Orange Curd

The juice and zest of 1 medium to large Navel orange

3 tbsp. butter

1 large egg

1 large egg yolk

1/2 cup sugar

1. Place all of the ingredients in a small saucepan; stir to combine.

2. On low heat, stir the mixture frequently until it thickens to your liking and begins to boil, at least slightly.

3. Strain the mixture into a glass jar or bowl, and allow to cool to room temperature.

4. Place plastic wrap over it (pressing it down so it comes into contact with the surface of the curd), and place in the refridgerator for at least 45 minutes. Once it has cooled, it is ready to use.

And there you have it! This post is short, sweet and to the point, but I hope that you find it useful. One thing to note, is that I used a spatterguard and a wooden spoon to strain the mixture, because the colander that I have has spaces that are too large to serve as an effective strainer in this case. (Don't judge me. I see your stares. lol) The wooden spoon helps to speed up the process. Live life, and eat well!