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Two-ingredient maple soufflé

Two-ingredient maple soufflé
I know, I know. You read that post title and thought to yourself, Katy is clearly messing with us this morning. And then you thought, Seriously, Katy? You got us all excited for what is obviously some kind of very cruel joke, because who on this planet can craft a soufflé out of two ingredients? Well, I can. And I thought I’d share the recipe with you, but if you’re going to be like that, I’ve changed my mind. But… I suppose if you really want it that much. It sounds weird to pair eggs with maple syrup, but eggs in soufflés are essentially an invisible ingredient — they give structure and density to something that otherwise tastes like flavored air (in fact, if your soufflés taste like egg, you’re probably overcooking them). You may notice that in this recipe, I don’t ask you to butter and sugar the ramekins. Please. two ingredient maple soufflé recipe INGREDIENTS 2 eggs 1/3 cup maple syrup (I use Grade A Dark Amber) DIRECTIONS Preheat your oven to 400 degrees F. Serves 4.

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Cheesecake in a Jar Recipe I’m fairly certain that I’ve discussed my lack of love for the great outdoors, so it’s safe to say you’ll never hear me writing about long hikes in the woods or camping anywhere other than on a deck chair at a five star resort (Hey, I can dream, right?). Not to say that I am not fond of the fresh air and scenery, I just like to keep a screen between me and the bugs. Needless to say, I don’t last long at picnics in the park or anywhere outdoors for that matter. Usually an annoying fly or buzzing bee will send me into a fit within 20 minutes and I’ll sit there contemplating my escape route or the idea of eating in my air conditioned vehicle. Problem is, I am a big pan of picnic food.

Peaches in Port Wine Sauce Recipe - Melocotones en Oporto When summer fruits like peaches are at their peak, make this easy dessert recipe. Simply peel and simmer fresh peaches in port wine and sugar. Serve warm or cold with the port wine sauce drizzled over the top. One variation that is popular in Spain is to serve the peaches with a bit of sweetened mascarpone cheese. Using firm fruit, you can make these poached peaches ahead, cover tightly and store for a few days in the refrigerator until you are ready to use. Vegetarian Okonomiyaki, aka Japanese Cabbage Pancakes April 17th, 2012 I love pancakes and not just the morning kind smothered in butter and pure maple syrup. For me, the greatness of pancakes is less about a particular flavor than it is the perfect presentation.

new york cheesecake New Yorkers have a reputation for being pushy and over-the-top — these are things you learn when you leave the city for a weekend, and a ticketing agent at the airport in Tulsa, for example, informs you that you’re so much more polite than she thought a New Yorker would be. We apparently like things bolder and taller and shinier and more intense and while I’m not sure if this really applies to your average straphanger commuting from walk-up to cubicle and back again everyday, I am absolutely certain that it applies to our cheesecakes. (No, the other kind, silly.) How is a New York Cheesecake unlike any other cheesecake? To begin, it’s very very tall. Honey Roast Peaches This is the ultimate summer pudding. A glorious combination of fresh peaches, buttery honey sauce topped with cool marscapone cream and toasted almonds. To serve four hungry guests (or eight slightly more refined guests) you'll need: 4 Peaches, Butter, Honey, 250g Marscapone, 150ml Double cream, 1tsp Vanilla extract, Flaked almonds Pre-heat your oven to 180C/350F and slice your peaches into halves, removing the stones as you go. Place the halves into a baking tray and top each with a little knob of butter.

Pine Nut Brittle with Rosemary recipe from Food52 Author Notes: Pine nuts and rosemary are two flavors that scream "holidays" to me. It's probably the closest you can get to eating the Christmas tree without getting tinsel in your teeth. So I decided to combine them here with another Christmas classic that dentists love to hate: brittle. Enjoy! (less)Author Notes: Pine nuts and rosemary are two flavors that scream "holidays" to me. It's probably the closest you can get to eating the Christmas tree without getting (…more) - Ms. strawberry summer cake It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming.

Qwaaafi 'n' Breakfast in New Yoik You know what I really love to do in the morning? I love grabbing an iced bucket of coffee and strolling around the streets of New York. I’m staying at a friend’s house in Greenwich Village, which happens to be within stumbling distance of a great coffee shop. Quick Recipe: Maple Pecan Blondies with Maple Butter Glaze Recipes from The Kitchn These bars were baked with a very specific person in mind: My father-in-law, Jim. He and my mother-in-law keep to a gloriously healthy diet. They have a bountiful garden behind their small urban home, and they eat two modest home-cooked meals a day, one after a vigorous early morning swim. However, on special occasions, restraint vanishes and I find a lot of pleasure in offering Jim his two favorite foods in the whole world: Butter and maple syrup.

Autumn pudding recipe - BBC Food Place the fruit, sugar and butter into a saucepan and cook on a medium heat for 15 minutes, or until softened. (Don’t stir too often as the fruit will become mushy.) Remove the pan from the heat and pour the contents into a colander set over a large bowl. Leave to stand for 8-10 minutes, stirring once or twice, so as much juice as possible is released by the fruit. You should end up with around 600ml/20fl oz. Baked Mac & Cheese Macaroni and cheese is the queen of comfort food on a gloomy day (or even a not-so-gloomy one). Eating Well’s healthy update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may help picky eaters down their vegetables. Whole-wheat pasta adds robust flavor and extra fiber.

Chocolate roulade with boozy blackberries Ingredients 200 g dark chocolate 5 large eggs, separated 175 g caster sugar, plus a little extra for sprinkling 50 g ground hazelnuts 225 g blackberries 3 tbsp sloe gin, cherry brandy or kirsch 400 ml double cream 2 tbsp icing sugar holly leaves, to decorate 75 g milk chocolate Tips and Suggestions Larger supermarkets sell packs of ready ground hazelnuts alongside the ground almonds. If your local store doesnt stock them, buy whole hazelnuts and grind them at home in the liquidiser or food processor. Method

Flaky Vegetable Potpie Recipe Here is a healthful vegetarian version of the comfort food classic: a potpie enriched with tofu instead of the usual fat-laden chicken or beef, bursting with tender vegetables and creamy sauce, and topped with a flaky golden crust. A real taste of down-home goodness. Filling: 1 all-purpose potato, diced 2 teaspoons olive oil 1/2 cup chopped onions 1/2 cup chopped carrots 2 cups extra-firm tofu, cut into 1/4-inch dice 1/2 cup frozen peas, thawed 1 tablespoon minced fresh parsley leaves 1 1/2 cups Good Gravy (see below)