Ham and Cheese Soufflé
Few dishes are as elegant, or as easy, as a soufflé. They can be savory or sweet, and are equally good for breakfast, lunch, brunch, or dinner. I adapted this ham and cheese soufflé recipe from one in The New York Times Cookbook by Craig Claiborne. It was the first cookbook I ever got, and is still one of the best.
Serves 4
4 Tbs butter
4 Tbs flour
1-1/4 cup milk
1 cup of shredded Cheddar or Swiss cheese
3/4 cup cooked ham
4 eggs, separated
salt, smoked paprika, and cayenne pepper or hot sauce to taste
Hollandaise sauce, recipe follows (optional)
- Preheat oven to 375 deg. F.
- Melt the butter in a saucepan, stir in flour, and blend with a wire whisk. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring with the whisk until thickened and smooth. Stir in cheese and ham.
- When the cheese has melted, add a little of the hot mixture to the beaten egg yolks, mix and return slowly to the saucepan, stirring constantly. Let cool a little. Season with salt, paprika, and cayenne or hot sauce
- Beat the egg whites until they stand in peaks. Do not over beat. Fold the whites gently into the cheese mixture with a rubber spatula or wooden spoon, being careful not to overblend.
- Pour into a 2 quart soufflé dish, lightly greased with cooking spray. Bake in preheated oven for 40 minutes. Serve with Hollandaise sauce, if desired.
We enjoyed this with cherry mimosas made with tart cherry juice and Korbel California Champage and garnished with Amarena Fabbri dark cherries.
Hollandaise Sauce
You can agonize over making Hollandaise the traditional way, or make it in a blender and have it turn out perfect every time. This is also from The New York Times Cookbook.
This recipe for Hollandaise sauce was first conceived by Ann Seranne, one of the nation’s foremost food consultants.
About 3/4 cup
Heat one-half cup butter to bubbling, but do not brown. Into an electric blender put three egg yolks,* two tablespoons lemon juice, one quarter teaspoon salt and a pinch of cayenne. Turn motor on low speed and add hot butter gradually. Blend about fifteen seconds, or until sauce is thickened and smooth.
*You can add the whites to the soufflé, or reserve for another use.
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