BRIE AND CHEDDAR SOUFFLE'
We really enjoyed this dish for our Christmas brunch, but it would be fabulous at any time of the year. I am not sure where I got this recipe, but I suspect it is one of Lucy Waverman's. This is the preamble to the recipe, "...my most requested brunch recipe. Challah, brioche, of even plain white bread will work well if the bread is thinly sliced. You can also add layers of cooked vegetables such as asparagus, spinach or mushrooms". I prepared half the recipe the day before Christmas to serve 4 people, and it was so easy to bake it off as we opened presents. Cooking time does not include the passive time when made ahead.
Provided by Sweet Baboo
Categories One Dish Meal
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Line the bottom of a large buttered baking dish with a single layer of bread. Sprinkle half the Brie and Cheddar over the bread. Cover the cheese with a second layer of bread and sprinkle with remaining cheese.
- Whisk together eggs, milk, green onions, parsley, mustard, paprika and hot pepper flakes. Season well with salt and pepper. Pour over bread layer. Refrigerate for at least 4 hours or overnight. Remove dish one hour before baking to bring it to room temperature.
- Preheat oven to 350°F
- Bake for 45 to 60 minutes, or until puffy and golden. Let sit for 10 minutes before serving.
Nutrition Facts : Calories 542.4, Fat 37.2, SaturatedFat 21.2, Cholesterol 356.9, Sodium 892.4, Carbohydrate 18.6, Fiber 1.2, Sugar 2.4, Protein 32.9
CHEESE SOUFFLE
Seriously, whip up one of these bad boys the next time you have friends over and prepare thyself for some serious oohs and ahhs. You can play around with different types of cheeses, like Jarlsberg, Swiss and Cheddar.
Provided by Katie Workman
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the lower third of the oven, making sure the rack above it is high enough to allow the souffle to rise a few inches above the top of a 1 1/2-quart souffle dish; preheat the oven to 375 degrees F. Using 1 tablespoon of the butter, grease the souffle dish. Place 2 tablespoons of the Parmesan in the dish and shake the dish so that the cheese coats the bottom and sides.
- In a large saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and cook, whisking continuously, until the mixtures gets a bit foamy, about 2 minutes. Whisk in the cayenne, remove the pan from the heat, whisk in the hot milk, then return the pan to the heat and simmer, whisking all the while. Add the Gruyere and the remaining 2 tablespoons Parmesan and cook, whisking, until the cheese melts and the mixture thickens, 1 to 2 minutes.
- Remove the pan from the heat and whisk in the mustard, salt and pepper. Whisk in the egg yolks 1 at a time, whisking quickly until they are completely incorporated.
- In a large metal bowl, use a large whisk or an electric mixer to beat the egg whites until they start to become foamy, then add the cream of tartar and continue beating until the whites form stiff peaks with a little droop at the very tip. Transfer about one-quarter of the egg whites to the yolk mixture, stir until just blended, then dump half of the rest of the whites into the yolk mixture and use a flexible spatula to gently fold them in. Repeat with the rest of the whites, folding just until barely blended with a few streaks of white remaining.
- Turn the mixture into the prepared souffle dish, smooth the top and run your thumb around the inside rim to remove any bits of Parmesan and also to allow the souffle to rise to its fullest height. Bake until the top has risen about 2 inches above the rim and barely jiggles a bit when you lightly shake the dish, 25 to 30 minutes.
- Serve immediately. Use a large spoon and make sure every serving includes some of the crusty outside and top and the creamier interior.
SOUFFLE OMELET WITH BRIE MUSHROOMS AND ONIONS
This is a puffy omelet with creamy brie cheese. Nice for a brunch!The picture I have here is made with half the ingredients.
Provided by Rita1652
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg yolks until thick and light in color.
- Add cream, salt, pepper, and parsley.
- Beat egg whites till they form peaks then fold into yolk mixture and gentle toss in mushrooms and onions.
- Pour into a hot buttered cast iron pan.
- Cook slowly until omelet puffs up and is firm on the bottom.
- Place into a preheated oven 350 degrees for about 3 minutes then sprinkle brie on top and bake for 2 more minutes.
- Fold omelet in half and serve.
More about "brie souffle recipes"
GOAT CHEESE BRIE SOUFFLé - TASTY EVER AFTER
From tastyeverafter.com
Ratings 11Total Time 35 minsCuisine FrenchCalories 218 per serving
- Butter and flour (4) 1 cup ramekins and set aside. Preheat oven to 375F/190C degrees. Bring the 8 cups of water to a boil in a large pot.
- In a medium saucepan, melt the butter over low heat. Stir in the flour and cook, whisking constantly, until flour is a pale golden color, about 2 minutes. Turn heat up to medium and gradually add the milk, whisking constantly, until mixture thickens, about 3-4 minutes. Add the Goat Cheese Brie and whisk until cheese is fully melted and incorporated. Add the salt and pepper. Remove the pan from the heat. Lightly beat the egg yolks and add to the cheese/egg mixture, beating until mixture is smooth. Stir in fresh rosemary and set aside.
- Place the egg whites in a stainless bowl, using a hand mixer or stand mixer, beat until stiff peaks form. Gently fold the egg whites into the cheese/egg mixture until fully combined.
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