Cuisinart HTM-7L manual Three Cheese Soufflé

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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