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| I realize there is a bottle of Amaretto right behind the soufflé, but there was no time to move it! |
Watching a soufflé rise in the oven is way better than anything you can find on television. I watch what's happening in my oven all the time, but this was the best show I've seen in ages, and I wouldn't mind watching a repeat. In fact, I think there should be a specialty channel: Soufflé TV.
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| After a few minutes. They started out level with the top of the dish. |
This month's challenge comes to us from the lovely Linda and Dave of
MonkeyShines in the Kitchen. For my sweet soufflé, I couldn't decide what to make, meaning I left this close to the deadline. I had some lovely homemade applesauce from freshly picked apples, but then I made something else with it. Oops. Passionfruit? A favourite flavour, but I kept forgetting to pick any up. Banana? Possibly. Then I spied the bag of oranges in the back of the fridge. Orange and Amaretto are one of my favourite flavour combinations. I used a simple recipe and added orange zest, along with a couple of tablespoons of Amaretto.
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| After 10 minutes or so. MonkeyShines described these as rocket ships! |
The soufflé mixture was fairly liquid, from the booze, I guess, and I was afraid it would spill over the edge and end up on the bottom of my oven. That didn't happen, and as you can see, they rose rather well. I was actually afraid they were going to propel themselves right out of the dish! I took the one on the right out after about 18 minutes, as I like a creamy centre. I left the other one in the oven while I took pictures, and it was fine--just a bit drier. These tasted wonderful--they were crispy on the edges from the sugar crust, and had a lovely orange flavour. The Amaretto was subtle, but I fixed that:
By scooping out a place for more Amaretto. Mmm. Getting pictures of these was the trickiest part, as they don't last long, and it was a partially cloudy day. The sun was playing cat and mouse, or, more accurately, playing chicken. I need to work on my food styling, but I was satisfied with the taste, and that's what counts for me. But that's not all...
I also made a savoury soufflé, a beet and feta one, soon after the challenge was revealed. It made a nice lunch, but didn't puff as much as I wanted. The texture was creamy, though, and the feta added bursts of flavour. It looked like a big fuschia cauliflower, I think.
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| Can you see me, reflected in the kettle? |
Blog-checking lines: Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.
Recipes and full challenge PDF after the jump.
