Ham And Gruyere Souffle Recipes

HAM AND CHEESE SOUFFLE

Steps:

• In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture. , Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

CHEESE & HAM SOUFFLéD OMELETTE

Steps:

• Mix most of the cheese with the ham or gammon, egg yolks, mustard, herbs and some seasoning. Whisk egg whites until stiff. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed.
• Heat a splash of olive oil in a small non-stick frying pan. Pour mixture into the pan and cook for 4 mins until the underside is set and browned. Sprinkle over the remaining cheese and grill for 2 mins until cheese is bubbling and golden.

HAM AND CHEESE SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.
• Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. Whisk in the egg yolks, then the cheese, ham (reserve 1/3 cup of the ham for the Round 2 recipe Savory Bread Pudding) and mustard. Let sit and cool slightly while beating the egg whites.
• In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve.

GRILLED HAM AND GRUYERE SANDWICHES

Steps:

• Spread one side of each bread slice with the butter.
• On a clean work surface, place 4 slices buttered-side down.
• Divide the cheese and ham among those 4 slices.
• Place the remaining 4 slices of bread on top, buttered-side up.
• Heat a grill pan or a 12-inch skillet with a lid over medium heat until warm. Place the sandwiches in the skillet (in batches if necessary) and cook, covered, 3 to 5 minutes on each side, or until cheese melts and bread is golden brown.
• Cut each sandwich in half; slide in 1 or 2 tomato slices and serve hot.

HAM AND CHEESE SOUFFLé

Steps:

• Generously butter and flour a 2-quart soufflé dish. Remove any excess flour.
• Preheat the oven to 400°F.
• In a medium saucepan, melt the butter over medium heat. Whisk in the flour and stir for approximately five minutes to make a roux. Add the milk slowly and whisk until the mixture is very smooth. Continue whisking over medium-high heat and cook until the mixture comes to a boil. Continue cooking for 4-5 minutes until the mixture gets very thick.
• Remove from the heat and whisk in the egg yolks one at a time until fully incorporated.
• Using a wooden spoon, mix in cheese until melted. Add chopped ham, and season with salt and pepper.
• Transfer the mixture to a medium mixing bowl.
• In a separate bowl, whip the egg whites with an electric mixer on medium-high speed to soft peaks.
• Using a rubber spatula, transfer ¼ of the egg whites into the soufflé mixture and stir until fully combined.
• Add half of the remaining egg whites and fold gently together until mixture is smooth. Add the remaining egg whites and fold in gently, being careful to keep the airiness and lightness of the mixture.
• Spoon the mixture into prepared soufflé dish, and bake 40 minutes or until soufflé raises and is golden brown. Serve immediately.