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one at a time on speed 4 until smooth
and blended, 30 seconds. Add the
pepper and 1 teaspoon of the salt; mix
on speed 1 for 30 seconds.
Transfer the sweet potato mixture to
the prepared baking dish and spread
evenly. Place the remaining butter in a
1-1/2 quart sauce pan and melt over
medium heat. Stir in the remaining
brown sugar, half-and-half, remaining
salt, cinnamon, nutmeg, and cayenne.
Stir over medium heat until sugar is
dissolved. Stir in the pecans and
simmer until slightly thickened.
Spread this mixture over the sweet
potatoes in the casserole.
Bake in the preheated 350°F oven for
25 to 30 minutes, until heated through
and lightly browned on top. Serve hot.
Nutritional information per serving (12 servings):
Calories 308 (32% from fat) • carb. 49g • pro. 5g
fat 11g • sat. fat 4g • chol. 69mg • sod. 212mg
calc. 76mg • fiber 6g
Three Cheese Soufflé
Full of rich, cheese flavor, this soufflé makes
a wonderful supper or brunch.
Preparation: 25 – 30 minutes, plus baking time
Makes 8 servings
Unsalted butter for dish
1/2 cup grated Reggiano Parmesan
cheese, divided
1/4 cup unsalted butter
5 tablespoons all-purpose flour
1-1/4 cups evaporated fat free milk
(not reconstituted)
1/4 cup dry white vermouth
pinch cayenne
pinch freshly ground nutmeg
6 large egg yolks
3/4 cup grated imported Gruyère cheese
1/2 cup grated sharp white
cheddar cheese
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
8 large egg whites
1/4 teaspoon cream of tartar
Arrange rack in lower third of oven; pre-
heat oven to 400° F. Generously butter
a 10-cup soufflé dish (you may also use
eight 1-1/4 cup individual soufflé dish-
es), and sprinkle with half the
Parmesan.
Melt butter in a 2-3/4 quart saucepan
over medium heat. Stir in flour and
cook, stirring constantly, without brown-
ing until the mixture bubbles, about 1
minute. Slowly whisk in milk, then wine.
Cook until thickened, whisking
constantly, about 2 to 3 minutes; stir in
cayenne and nutmeg. Remove from
heat and transfer to a large bowl.
Combine yolks, salt and pepper in a
small bowl, insert standard beaters and
mix on Speed 1 until smooth, 30 sec-
onds. While mixing on speed 1, add
yolk mixture to sauce all at once and
mix until well blended, 20 seconds. Stir
in cheeses on speed 1, 20 seconds.
Place egg whites and cream of tartar in
a large stainless or glass mixing bowl.
Using the chef’s whisk, beat on speed 7
until stiff peaks form, about 2-1/2 min-
utes. Use a rubber spatula to stir 1 cup
of the beaten egg whites into the
cheese sauce, then gently fold the
remaining egg whites into the mixture,
1/3 at a time. Gently spoon the soufflé
mixture into the prepared dish(es).
Smooth over the top. Place in the hot
400° F oven and immediately reduce
the heat to 375° F. Bake the soufflé
until puffed and golden, about 45 to 50
minutes for the large soufflé and 25 to
30 minutes for individual soufflés. The
centers will be just barely set and
creamy. Sprinkle with chopped fresh
chives and serve immediately.
Nutritional information per serving:
Calories 280 (61% from fat) • carb. 9g • pro. 16g •
fat 19g • sat. fat 10g • chol. 203mg • sod. 445mg •
calc. 370mg • fiber 0g
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