Neiman Marcuss Lemonorange Soufflé Recipes

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NEIMAN MARCUS' MANDARIN ORANGE SOUFFLE



Neiman Marcus' Mandarin Orange Souffle image

Mother and I loved to dine at Neiman Marcus' Zodiac Rooms until just before here death - I would move from menu item to menu item through the years, but Mother always had the salad luncheon platter and never waivered - it may have changed over the years, tuna or shrimp or chicken salad, etc... but one thing that never was never altered was the Mandarin Orange Souffle - "the number one 'ladies lunch' item throughout the country. The "cooking time" here refers to cooling time - a lovely cool molded addition to any luncheon.

Provided by Metlantis

Categories     Lunch/Snacks

Time 4h15m

Yield 6 Individual Souffles, 6 serving(s)

Number Of Ingredients 7

1 1/4 cups orange juice (preferably from concentrate, thawed and diluted)
1 (1 tablespoon) envelope unflavored gelatin
1 cup sugar
2 large egg yolks
1 1/2 tablespoons fresh lemon juice
1 cup heavy cream
1/2 cup canned mandarin orange section (4-ounce can)

Steps:

  • Pour 1/4 cup of the orange juice into a small bowl, sprinkle the gelatin over, and stir to dissolve.
  • Seat aside to let the gelatin soften.
  • Prepare and ice bath in a large bowl.
  • Pour the remaining orange juice into a small, heavy-bottomed saucepan and stir in the sugar and egg yolks.
  • Over medium heat, gradually bring the mixture to a simmer, stirring constantly until the mixture begins to steam and is slightly thickened. Do not allow the mixture to boil.
  • Add the softened gelatin mixture (which will have a rubbery texture) and the lemon juice.
  • Stir until incorporated and then transfer the "custard" to a clean mixing bowl; sit the bowl in the ice bath to cool.
  • While the custard is cooking, stir it occasionally.
  • Using a wire whisk or an electric whisk, whip the heavy cream until soft peaks form.
  • With a spatula, gently fold some of the whipped cream into the cooled custard mixture to "loosen" it, then add the rest of the cream mixture and fold in until fully incorporated.
  • Place three or four of the mandarin orange sections in the bottom of six individual 5-ounce fluted plastic dessert molds and then fill the molds with the orange souffle mixture.
  • Place the molds on a cookie sheet and cover with plastic wrap.
  • Transfer to the refrigerator and chill for at least 4 hours, and preferably overnight, until firm.
  • Carefully unmold.
  • .

LEMON SOUFFLÉ



Lemon SoufflÉ image

From the book "Tender at the Bone" by Ruth Reichl. A fabulous read for anyone who loves food.

Provided by BurtonFanatic

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

6 eggs
3 tablespoons butter
3 tablespoons flour
3/4 cup milk
1 cup lemon juice
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon finely grated lemon rind
1 pinch salt

Steps:

  • Preheat oven to 425.
  • Separate eggs carefully; if there is the tiniest bit of yolk in the whites, they will not beat properly so be sure to separate them cleanly and to put the whites into an extremely clean, dry bowl. You will need all of the whites but only 4 yolks. Eggs are easiest to separate when cold, but they are easier to beat at room temperature so do this step first to allow the yolks to warm up.
  • Butter a 1½ -quart soufflé mold very well. Throw in a handful of sugar and shake the soufflé dish until it has a thin coating of sugar. Shake out excess. Set aside.
  • Melt the butter in a large, heavy-bottomed pan. Add the flour and whisk until well blended. Slowly stir in milk. Cook, stirring, until the mixture has almost reached the boiling point and has become thick and smooth.
  • Add lemon juice and sugar and cook for 2 minutes more. Remove from heat, add vanilla and cool slightly.
  • Add 4 egg yolks, one at a time, beating to incorporate each one before adding the next. Add lemon rind, then return the pan to the stove and cook, stirring constantly, for 1 minute more over medium heat. Remove and let cool.
  • Add a pinch of salt to the 6 egg whites and beat with a clean beater until they form soft peaks. Stir a quarter of the egg whites into the sauce, then carefully fold in the rest.
  • Pour into the soufflé mold and set on the middle rack of the oven. Turn heat down to 400 and bake for 25 to 30 minutes or until the top is nicely browned and the soufflé has rise about 2 inches over the top of the dish.
  • Serve immediately.

Nutrition Facts : Calories 352.9, Fat 17.8, SaturatedFat 8.8, Cholesterol 346.6, Sodium 228.4, Carbohydrate 37.8, Fiber 0.6, Sugar 27.2, Protein 11.9

NEIMAN MARCUS' ORANGE MARMALADE COOKIES



Neiman Marcus' Orange Marmalade Cookies image

Helen Corbitt, Neimans first chef, developed this recipe back in the 50's; and it's still as good as ever. The secret is to ice the cookies when they have completely cooled; you can spread a thicker layer of icing that sets up well and won't smear. The recipe was adapted from the book, Neiman Marcus Taste.

Provided by lynnski LA

Categories     Drop Cookies

Time 1h

Yield 36 cookies

Number Of Ingredients 14

3 cups flour, all purpose
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, unsalted
1 cup sugar
2 eggs, large and beaten
1 cup marmalade, orange
2 teaspoons orange zest, grated
1 teaspoon lemon zest, grated
1/4 cup orange juice
1 teaspoon lemon juice
3 tablespoons butter, unsalted and softened
3 cups confectioners' sugar, icing sugar
1/8 teaspoon salt

Steps:

  • Preheat the oven to 300F; and generously butter a cookie sheet.
  • Sift together the flour, baking soda, and salt into a bowl and set aside.
  • In a work bowl, add the butter and beat on low speed; add the sugar and continue beating for about 2 minutes, until light and fluffy.
  • Add the eggs and mix well, add the reserved dry ingredients and the marmalade and mix thoroughly.
  • Drop dough in 2 tablespoon amounts onto the prepared cookie sheet.
  • Bake for about 20 minutes or until the cookies are light brown.
  • While the cookies are baking, prepare the icing.
  • Combine the orange and lemon zests and juices in a bowl, set aside.
  • In a separate bowl, beat the butter on low speed, add 1 cup of confectioners (icing) sugar and blend throughly.
  • Add the remaining confectioners sugar, the salt, and the citrus mixture and blend until smooth.
  • Remove the cookies from the oven and transfer to a wire rack to cool,.
  • Ice the cooled cookies with a butter knife.

Nutrition Facts : Calories 156.3, Fat 3.9, SaturatedFat 2.3, Cholesterol 21.1, Sodium 92, Carbohydrate 29.6, Fiber 0.4, Sugar 20.9, Protein 1.5

EASY CHOCOLATE AND ORANGE SOUFFLé



Easy Chocolate and Orange Soufflé image

Make and share this Easy Chocolate and Orange Soufflé recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup semolina
1/2 cup brown sugar
2 1/2 cups milk
1 orange, rind
6 tablespoons orange juice
3 eggs, separated
2 1/2 ounces plain chocolate, grated
powdered sugar (to garnish)

Steps:

  • Preheat oven to 400.
  • Butter a shallow 7 ½ cup ovenproof dish.
  • pour the milk into a heavy saucepan, sprinkle over the semolina and brown sugar, then heat, stirring the mixture all the time, until boiling and thickened.
  • Remove the pan from the heat; beat in the orange rind and juice, egg yolks and all but 1 tablespoon of the chocolate.
  • Whisk the egg whites until stiff, but not dry.
  • Then lightly fold the semolina mixture in three batches.
  • Spoon the mixture into the dish and bake for about 30 minutes until just set in the center and risen.
  • Sprinkle top with reserved chocolate and powdered sugar. Serve hot.

Nutrition Facts : Calories 445.8, Fat 18.9, SaturatedFat 10.4, Cholesterol 180, Sodium 142.6, Carbohydrate 60.8, Fiber 4.6, Sugar 31.8, Protein 15.1

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