Fiddlehead Souffle
Source of Recipe
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Recipe Introduction
Fiddleheads are at their best when they're prepared very simply: steamed and served with melted butter, salt and pepper. There are exceptions though. There's something about a fiddlehead souffle that just plain captures the imagination. Try this served with fresh fruit and muffins.
List of Ingredients
1/4 cup butter
6 tablespoons flour
2 cups milk
1/2 teaspoon salt
Dash coarsely ground black pepper
Dash cayenne pepper
6 large egg yolks
1 cup steamed fiddleheads, minced
1 cup grated cheddar cheese
6 large egg whites at room temperature
1/8 teaspoon cream-of-tartar
Use a large saucepan to melt the butter over medium-low heat. Stir in the flour to make a roux. Continue stirring for about 3 minutes. Remove from the heat and add the milk in a slow, steady stream, whisking constantly. Add the salt, pepper and cayenne. Simmer the sauce, stirring now and then, for about 8 minutes, or until it begins to thicken.
Remove from heat and permit it to cool. Beat the egg yolks in a medium bowl and add 1/2 cup of the sauce in a gradual steam, whisking constantly. Stir in the minced fiddleheads and the cheese. Using a large bowl, beat the egg whites with the cream-of-tartar until they become stiff, but not dry. Stir about a fourth of the whites into the fiddlehead mixture. Then fold in the rest of the egg whites very gently and softly, to retain as much air in the whites as possible.
Heat a buttered 2-quart souffle dish in a preheated oven (350 degrees) until it is hot. Remove the dish before the butter browns. Spoon the fiddlehead mixture into the bowl, smoothing the top. Bake the souffle in the lower part of the oven for about 45 minutes. A cake tester in the middle of the souffle should come out clean. Serves 6.
Recipe
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