Monday, November 5, 2012

Honey Souffle (Gluten Free)

                                                                                  This gluten free, dairy free dessert was the last course at our Saturday dinner party.  It was created by a guest chef, my husband, because I was too busy talking to our guests.  I came into the kitchen to fill some one's glass and Bob was sifting gluten free flour into the egg yolks.
"I thought we'd better get this started," he said.
 He has a much better sense of time than I do. At dinner parties, we no longer eat at nine, but this was something that had to be done after the guests had arrived, but could not be left too late.
 The original recipe called for flour, but Bob added the same amount of  Bob's Red Mill Gluten Free flour. It seems to be a kosher recipe, as it calls for kosher margarine. I confess, I did not check to see if the margarine was kosher. Most stuff is, like seltzer water. Kosher hot dogs say they are kosher. Well, I don't keep kosher, so it doesn't matter to me so much.  Those who do keep kosher know which margarines are kosher.
Like the Lobster Thermidor, the recipe comes from the north east, New York to be specific. It came out more like a steamed pudding and less like a souffle. It was still good. Bob put in a teaspoon of nutmeg and two teaspoons of grated lemon rind and doubled the recipe since we had eight people at dinner.

Honey Souffle

4 eggs separated
2 tablespoons flour (use gluten free flour if needed)
1/4 teaspoon nutmeg
3/4 cup confectioners' sugar
2 tablespoons cream sherry or sweet red or white wine
1/2 cup honey
1/2 cup unsalted, soft kosher pareve margarine, melted
1 teaspoon grated lemon rind
2 tablespoons finely ground almonds

1. Preheat the oven to 350 degrees.
2. Beat the egg yolks until light and creamy. Sift the flour, nutmeg and confectioners' sugar together and stir into the yolks.
3. Add the wine. Mix the honey and margarine together and add slowly to the egg mixture. Add the lemon rind and beat until smooth.
4. Beat the egg whites until stiff but not dry and fold into honey mixture. Pour into an ungreased one and one half quart souffle dish. Sprinkle with the almonds.
5. Place dish in a shallow pan of hot water and bake thirty to forty minutes. Makes four servings.

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