the perfect soufflé + valentine's day

Valentine's Day is right around the corner so why not wow your special mate with an iconic and sophisticated dessert that oozes decadence and sex appeal: the soufflé.

For a recent dinner party, I tested this recipe (adapted from here), and demonstrated to the guests how to make this sometimes tricky dessert from start to finish.

Grand Marnier Soufflés

yields 12, 4 ounce portions

6 tablespoons unsalted butter

plus additional for buttering ramekins

1 cup sugar plus additional for coating ramekins

1/4 cup plus 2 tablespoons all-purpose flour

1 cup whole milk

7 large egg yolks

1/4 teaspoon vanilla bean paste

1/4 teaspoon orange oil

2 tablespoons Grand Marnier

8 large egg whites

Preheat oven to 400°F. Generously butter 12, 4 ounce ramekins and coat with sugar, knocking out excess sugar.

If you have not already, seperate your egg yolks from your whites. Using three bowls, break the egg in one, seperate the yolk, then add the yolk to a larger bowl. Transfer white to a larger bowl. Contine one egg at a time-- this 3 bowl method will prevent tainting an entire bowl of egg whites if a yolk happens to break or an egg is bad.

Tip: eggs are easier to seperate when COLD but whip up better at ROOM TEMPERATURE.

In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes.

In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.

In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks.

Tip: to ensure your bowl is clean without residue, wipe your bowl with a paper towel dipped in vinegar before adding egg whites. Egg whites will whip up better.

Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.

Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven approximately 16 minutes, or until puffed and tops are golden.

Remove pan from oven and transfer ramekins to dessert plates. Serve immediately.

Not too sweet, airy and light. What decadence!

citrus parfaits & whimsical bouquets

lately...

Blood Orange + Caper Relish

to spoon atop roasted fish

Rosemary & Crushed Red Pepper-Infused Olive Oil

Avocado, Grapefruit & Spinach Salad with Jalapeno Ranch

Pomegranate & Black Peppercorn Cider

Delicious Brisket Hash from The Tavern

Demonstration Prep

Individual Lemon Lime Curd & Gingersnap Parfaits

Whimsical Valentine's Bouquet from Vera Green Productions

a perfect punch to share

When asked to write some "Sweet Sips to Share" recipes for the winter issue of Fort Worth Foodie, I wanted to put interesting, yet simple twists on seemingly traditional seasonal drinks:

cider, eggnog, cocktails and holiday punch.

My mother made a simple punch last Christmas with blood orange Italian soda, lime juice and white rum. It was bubbly, tart, not-too-sweet and festive.

For my rendition of the recipe, I added the intense juice from kaffir limes along with several dashes of bitters to add complexity to the punch flavor.

Blood Orange + White Rum Punch

with Kaffir Lime

Yields 4-6 servings

4 cups blood orange Italian soda

Juice of 2 kaffir limes, plus additional slices to garnish

1.5 cups white rum

4 -6 dashes of bitters

frozen blood orange slices, to garnish if desired

Combine all ingredients.

Serve in a vintage punch bowl with frozen blood orange slices to keep the punch chilled.

Hello, gorgeous.

photo courtesy of Kari Crowe

Or, serve individually from a chilled pitcher with kaffir lime rounds.

Happy sipping!

sugared cranberries & a sparkling treat

I have never claimed to be a "sweets person."

If I was given the option of chocolate or cheese for the rest of my life, I'm goin' with the brie.

This one dessert would make me a sweets person.

When writing a menu for clients a couple months ago, I wanted to play with the idea of an eggnog panna cotta.

Should I make the custard with traditional heavy cream and accentuate with recognizable eggnog spices? Or, could I make it with actual bottled eggnog?

Eggnog, baby. And it's delish.

I ran across this Whole Foods recipe for Eggnog Panna Cotta with Spiced Pears.

I liked the idea of this but...

I always like to make recipes or dish combinations, "my own."

And secondly, I wanted to add some holiday sparkle to the creamy-spiced panna cotta.

Sugared cranberries it is!

Also, for a chocolate-y, spicy and textural addition, I added a dark chocolate wafer for elegance and visual appeal.

Man, this dessert rocks. Seriously.

Go make it now!

That's a Christmas order from Santa

(cookies just get SO humdrum).

Eggnog Panna Cotta with Sugared Cranberries

& Dark Chocolate Crystallized Ginger Wafer

yields 8 servings

1 quart eggnog

1 teaspoon cinnamon

2 (1/4 ounce) packets unflavored powdered gelatin

1 cup fresh cranberries

1 cup turbinado sugar

1/2 cup bittersweet chocolate chips

thin-sliced crystallized ginger, for sprinkling

In a medium saucepan, heat eggnog over medium heat until hot and just bubbling. Whisk in cinnamon to hot eggnog mixture to combine. Meanwhile, whisk together 1/3 cup hot water and gelatin in a small bowl until dissolved. Whisk gelatin mixture into eggnog until thoroughly combined.

Remove from heat and pour into eight 4-ounce ramekins. Chill for at least 2 hours, or until set.

Meanwhile, make sugared cranberries. Bring a pot of water to boil and add turbinado sugar to a large bowl. Submerge cranberries into boiling water for 30 seconds then drain immediately. Toss hot cranberries with turbinado sugar then spread out on a sheet pan to cool and allow cranberries to dry out.

Next, chocolate wafers. Add chocolate to a microwave-safe bowl. Line a small sheet pan with parchment paper. Microwave chocolate in 30 second intervals, stirring between, until melted. Spoon chocolate into eight circle shapes on parchment-lined sheet. Top with crystallized ginger. Refrigerate to harden.

To plate dessert, run a knife along ramekin dishes. Unmold on individual plates then top with sugared cranberries and chocolate coin on the side.

Luscious. Creamy. Sparkling.

Brimming with holiday cheer.

cookie-crazed & homemade for the holidays

I've been on a cookie-baking hiatus the past week.

Something about baking cookies just makes me feel extremely domestic. Heck, I even made meatloaf & mashed 'taters this weekend. I'm just a regular Susie Homemaker in the making...

My cookie binge began with the announcement of my seasonal Homemade for the Holidays promotion wherein clients can

treat loved ones, friends, family and neighbors with homemade confections from Linguine and Dirty Martinis.

L&DM will create your favorite holiday treats in the comfort of your home: seasonal confections will be prepared, packaged, and elegantly labeled in your home kitchen just in time for holiday cheer!

Treats will be tucked in cellophane bags, mason jars or gift boxes with holiday twine and will feature one-of-a-kind letterpress tags from local Blue Eye Brown Eye.

[photo courtesy of Lauren Essl]

Clients can pick from an array

of menu items in categories including:

[ jams, jellies, compotes

& pickled delights ]

[ candies, chocolates & barks ]

[ sweet & salty baked treats ]

Click here to view complete menu and email me to place your holiday order!

One of my favorite sweets on the holiday menu are these delicate, crumbly and buttery bites perfect for a chilly evening nightcap:

Off-to-Bed Butter Cookies with Fleur de Sel

yields approximately 24 cookies

1.5 cups AP flour

1/2 teaspoon fleur de sel (French sea salt)

1.5 sticks unsalted butter

1/2 teaspoon vanilla bean paste (or pure extract)

1/2 teaspoon pure almond extract

1/4 cup plus 2 Tablespoons granulated sugar

2 teaspoons heavy cream

2 Tablespoons turbinado sugar

Stir together flour and salt in a bowl. Beat together butter, vanilla, almond and granulated sugar with an electric mixer until pale and fluffy. Reduce speed to low, then add flour mixture in 3 batches, mixing, and continue to mix until batter just comes together in clumps. Gather clumps to form a dough, then press dough into a smooth 1 1/4-inch log on a lightly floured work surface. Chill, wrapped in plastic wrap, at least one hour.

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Cut chilled loaf crosswise into 1/4 inch thick slices and arrange 1/2 inches apart on baking sheets. Brush tops of cookies with cream then sprinkle with turbinado sugar. Bake until edges are pale golden, 12 minutes. Cool on sheets on racks.

I also recipe-tested these whimsical "Ranger" cookies just in time for Veterans Day. Ranger Cookies, also known as Cowboy Cookies, are traditionally made with a mixture of pecans, oats, coconut and chocolate chips.

I used a variation of flavor additions from the traditional recipe, but upheld using shortening as the main fat source. Although shortening doesn't have the delicious flavor of butter, it makes cookies very tender.

Ranger Cookies with Bittersweet

& Butterscotch Chips, Oats & Toasted Hazelnuts

yields approximately 24 cookies

1 cup shortening

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

2 cups AP flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

2 cups rolled oats

1/2 cup chopped hazelnuts

1/2 cup bittersweet chocolate chips

1/2 cup butterscotch chips

Preheat oven to 400 degrees. Line hazelnuts on a sheet pan. Toast for 3-5 minutes until light brown and fragrant.

Reduce oven to 350 degrees. In a large bowl with an electric mixer, cream together the shortening, granulated sugar and brown sugar until light and fluffy. Add the eggs and vanilla and beat until well blended. Stir in the flour, baking soda, baking powder and salt. Add oats, bittersweet chocolate, butterscotch and hazelnuts, mix until combined. Spoon cookie mixture onto a greased cookie sheet. Bake for 8 minutes (your cookies will look underdone), then transfer the cookies to a wire rack to cool.

Cheers to holiday cookies! More baking to come...

spooky pumpkin treat & spiced cream

Lovely October...

windy crisp weather, carved pumpkins, warming spices,

just-zested citrus, luscious cream cheese

and spooky sweets for Halloween.

Yes, sounds like autumn to me.

Celebrate the season with these delish spooky cake creatures simple enough even for the most novice of bakers.

Spooky Pumpkin Orange Cake

with Spiced Cream Cheese Frosting

yields approximately 15-18 servings

15-ounce can pumpkin

1 Tablespoon orange zest (reserve juice for frosting)

4 eggs

1 and 2/3 cups sugar

1 cup vegetable oil

1 teaspoon pure vanilla extract

2 cups sifted AP flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon fresh grated nutmeg

1 teaspoon salt

Spiced Cream Cheese Frosting:

8 ounces cream cheese, softened

1/2 cup butter, softened

1.5 cups confectioners sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/4 cup fresh orange juice

Preheat the oven to 350 degrees. Line a 13x9 inch baking pan with foil then spray with non-stick cooking spray.

Using an electric mixer at medium speed, combine the eggs, sugar, oil, vanilla, orange zest and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, nutmeg, salt and baking soda.

Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth-- do not over mix or cake will become tough. Spread the batter evenly into prepped baking pan. Bake approximately 30 minutes until cooked through. Let cool completely before frosting. Cut into rectangles.

To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar, orange juice, vanilla and cinnamon and mix at low speed until combined.

Transfer frosting to a piping bag with a large star tip.

Don't have a piping bag? Fill frosting into a large ziploc bag with a small snip in one corner to "pipe" with.

Pipe 2 rows of 3 star-tipped dots on each cake rectangle.

Finish with two round dark chocolate candies (I found mine in the Central Market bulk section) to act as "spooky eyes."

These guys are actually more cute than spooky but hey, I had to stick with the Halloween theme!

Serve with spiced cider or mulled wine for the perfect after trick-or-treating treat.

brussels & brown butter

I'm obsessed with brussels sprouts.

Hmm..maybe even more than avocados?

Nah. That's pushing it.

But, I really really like brussels and I could eat 'em like candy.

Not the old fashioned notion of over-boiled sprouts with that gosh-awful olive green color.

But simply roasted, crisp and caramelized. Roasted brussels are ah-may-zing.

Over the years, I've mixed & matched brussels with a few different textural and flavor combos:

...sautéed with pecan butter & orange rind...

...roasted with balsamic syrup & pomegranate...

...broiled with parmesan & chile flakes...

For thanksgiving last year, I paired these delicious green jewels with roasted rutabaga (such a funky root), and an earthy hazelnut brown butter. The flavor combination is rich, silky and elegant-- a perfect autumn snack or holiday table side dish to share.

Roasted Brussels & Rutabaga

with Hazelnut Brown Butter

yields 4 side dish servings

1 pound brussels sprouts, washed, ends trimmed & halved

1 large rutabaga, peeled and diced in 1/2 inch cubes

2 Tablespoons extra virgin olive oil

1 teaspoon kosher salt

fresh-cracked pepper, as needed

1/2 cup hazelnuts

1 stick (4 ounces) unsalted butter

zest of 1 lemon

kosher salt to taste

Begin by peeling the outside skin of the rutabaga by running your knife down all sides of the root to remove thick skin. Slice bulb into 1/2 inch thick disks then dice into cubes. Toss diced rutabaga with halved brussels sprouts, olive oil, kosher salt and freshly-cracked pepper.

Roast at 400 degrees approximately 45 minutes, tossing once, until caramelized.

Meanwhile, make hazelnut brown butter.

Chop hazelnuts roughly and toast in a pan on medium high heat for approximately 3 minutes until nuts begin to get fragrant. Add butter and a sprinkle of salt to hot pan with nuts (butter will sizzle and bubble), until butter turns a light brown shade. Take off heat immediately so butter will not burn.

Pour hot hazelnut brown butter over roasted vegetables and toss together with a large spoon.

No garnish necessary-- this rustic dish speaks for itself!