Dirty Harry Cooks - Brandied Maple Soufflé

Soufflé always makes me laugh and puts me in a good mood.  Laughter being the best medicine and all.  You see, as crazy as it sounds, I always hear Clint Eastwood in the back of my head, saying, "Go ahead....  Make my Soufflé!" 

I am primarily a savory soufflé baker, except for my Butternut Souffle, but I was really in the mood for something a little more desert-y. It's an extremely simple formula and can be easily changed up.  This just happens to be the Brandy and Maple rendition, but these ingredients can be swapped out for such things as Orange Blossom Honey and Grand Marnier or Canton.... Maybe a little Lime juice and some Rum (sort of a fluffy Mojito)  Let your creativity run wild!

It has become obvious to me that I need some high sided soufflé dishes, or more ramekins to divide the batter between.  Things got a little out of control this time.  :)

Brandied Maple Soufflé  

4 4-inch high sided souffle dishes (or 6 4-inch ramekins)
Unsalted Butter (for the ramekins/souffle dishes)
1/2 cup Granulated Sugar, divided
4 large Egg Yolks
2 TB Grade B Maple Syrup (B has more flavor than A)
3 TB Apple Brandy (You can use regular Brandy or Cognac too)
5 large Egg Whites
Pinch of Kosher Salt
for serving - Unsweetened whipped Heavy Cream (or hit it with a little more brandy)

Preheat the oven to 400F degrees.
Smear the inside of the ramekins with butter, then sprinkle a little of the 1/2 cup of sugar into each ramekin to coat the bottom and sides.

In a large bowl, beat the Egg yolks slightly, then begin sprinkling the remaining sugar (the sugar left over from "dusting" the ramekins as well)

When the Sugar is dissolved and the yolks are pale and "ribbony", add the Maple syrup and beat well.

Add the Brandy, a little at a time, until completely incorporated.

In a separate bowl, beat Egg Whites with a pinch of salt,

until they reach stiff peaks.

Add a spatula full to the yolk mixture and simply stir it in to lighten the mixter for easier folding.

Fold in the remaining Egg Whites in 3 additions.

Divide the batter between the ramekins/souffle dishes.

Run your finger or thumb around the inside edge, creating a "ravine". this forces the sides of the souffle to rise up straight.

Place the ramekins in the preheated oven and bake for 15-20 minutes,

until well browned on the top. (as well as well risen) ;)

Allow to cool for about 10 minutes, then serve with a dollop of unsweetened whipped Heavy Cream.

Mangia!!
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Luck Be a Lady Tonight - Lucky Lady Champagne Cocktail

I am a little behind.... I just realize I never hit the publish button on this post...

Happy New Year!!!!

What better way to celebrate the new year, than with a lighter "spirit" and maybe a little luck.  ;)  

Champagne or Sparkling wine being the most common spirit to ring in the New Year, I thought that since the temperature was a little on the chilly side, those partaking in said "happy" might do well with a little blood-warming fortification.  Thus came about the Lucky Lady.  A delightful pear and apple laced concoction that is absolutely mouthwatering.

Clavados, a brandy that has been distilled from fermented Apple Cider hailing from Normandy in France, is the normal ingredient, but Clavados is kind of hard to find and when you can find it it's outrageously expensive.  That coupled with the fact that fruit juice based brandies (the ones that aren't just "flavored" brandy) are an education in and of themselves made me take pause. 

Seriously, choosing a good Clavados (for there are many) is like trying to decide on a Brandy.  It is aged for at least 2 years but can be aged a lot longer.  The flavor mellows a little with age.  Then there is the combination of apples that were used for the cider.  There are some 200 recognized varieties of apple that can be use for Clavados and some producers use up to 100 different ones in their cider mixture.  Craziness and a lot of research.

So I threw caution to the wind and decided to go with a local version by Clear Creek Distilleries here in Oregon.  It was also a bonus that it came in a pint sized bottle instead of an entire 5th, so I was not making a major investment only to potentially suffer complete disappointment.

It is pot distilled from all Apple Cider and aged in Limousine oak, as opposed to Apple Jack which is only 35% apple cider and 65% grain based alcohol.  Thus the label on the bottle Eau de Vie de Pomme or Water of Life of Apple.  A much more refined flavor than fruit flavored brandy.  It smells heavenly, like Cream and Apples and, believe it or not, there are pear notes to the fragrance.

Lucky Lady

1 pony of Clavados (or other Apple Brandy, but not Apple Jack)
1 pony Pear Juice
Slice of Pear for Garnish
Champagne, Prosecco, or Cava to fill the glass

Grab a Champagne Flute and pour in a pony of Apple Brandy.

Add a Pony of Pear Juice (although you can add Pear brandy instead for a real kick in the rubber parts)  ;)

Add a slice of pear. (I chose d'Anjou)

Then simply top it off with the Sparkling wine of your choice. (I recommend an Extra Dry Sparkling Wine)

Tip it back and enjoy the luscious apple and pear fragrance.  

Truly mouthwatering....  And warming.   Brandy does wonders when ones blood is running cold.  :)

Cin Cin!!
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