Sorry for the delay in posting this week’s recipe. As it turns out I had to do a fair bit of writing for work this week and just couldn’t bear the thought of doing more on the blog.
Anyway, as mentioned in the last post, I went to the Motherland last week and restocked my store of maple syrup. On Sunday I had some friends over for dinner (we ate a variation of this recipe, but with venison and beets) and wowed them with the following maple soufflé recipe for dessert. Not only does it include one of my favorite things on earth – liquid gold (aka maple syrup) – but it also includes bourbon! Really, what more could a girl ask for in a dessert? Or life, really? The other nice thing is that I got to use my power tools when I made this recipe. Oh, and my cute Fiesta ramekins. Plus, there are all the oohs and aaahs you get when you pull these babies out of the oven. And it’s not even that difficult to make!
If you’re diabetic you might want to stay away from this one. It’s awfully sweet. If you have a sweet tooth, or a whole mouth full of sweet teeth and an affinity for maple syrup, this will be right up your alley.
Hot Maple Soufflés (from November 2002, Cooking Light)
1 Tbsp butter, softened
2 Tbsp granulated sugar
3 Tbsp bourbon
3 Tbsp maple syrup (I know a guy in Milladore who sells it if you need a supplier)
1 c. maple syrup
4 large egg whites
1/8 tsp. salt
1 tsp. baking powder
1 Tbsp. sifted powdered sugar*
1. Preheat oven to 425º.
2. Coat 6 (10 oz.) ramekins with butter; sprinkle evenly with granulated sugar. Combine bourbon and 3 tbsp maple syrup and microwave on high for 1 1/2 minutes or until mixture boils. Pour about 1 tbsp bourbon mixture into each ramekin.
3. Cook 1 cup syrup in sauce pan over medium-high heat 8 mins or until candy thermometer registers 250º.
4. Beat egg white and salt with a mixer until foamy. Pour hot maple syrup in a thin stream over egg whites, beating at medium speed until stiff peaks form. Add baking powder, beat well.
5. Spoon evenly into ramekins; place on a jelly roll pan. Bake at 425º for 13 minutes or until puffy and set. Sprinkle with powdered sugar. Serve immediately.
*I did Grandma proud this week. I sifted.