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Spectacular and satisfying, this gourmet treat is worth the extra effort.
Prep: You will need a 9X12x 1 in. baking sheet, greased and lined with parchment or waxed paper.
Pre-heat oven to 325 degrees Fahrenheit.
Ingredients for roll:
4 tablespoons butter or margarine
½ cup all purpose flour
2 cups milk
½ cup grated parmesan cheese
½ cups shredded cheddar
¼ tsp. salt
4 egg yolks, slightly beaten
4 egg whites, room temperature
Method:
-In med. saucepan over mod. heat, melt butter/margarine.
-Add flour, stirring constantly. Add milk slowly while whisking, turn heat to
high, until mixture starts to thicken.
-Add cheeses, constantly whisking until cheeses are melted. Mixture will be
very thick.
-Remove from heat. Add small amount of batter into the egg yolks, mix well,
then add this mixture to the saucepan.
-In large bowl, beat egg whites until stiff but not dry. Fold a dollop of egg
whites into the batter, mix, and then fold in all the batter into the remaining
egg whites.
-Pour batter into prepared 9 x 12 x1 in high baking dish, spreading evenly.
-Bake 40 to 45 min. on lower rack in oven until golden, or until souffle springs
back when lightly touched in the centre.
-Remove from oven and let cool enough to handle. It rolls best when warm.
Ingredients:
2 tablespoons butter or margarine
½ cup chopped onion
½ cup chopped mushrooms
10 oz. pkg. of spinach, defrosted, chopped and squeezed dry. (or fresh, steamed
till tender)
1 cup diced cooked chicken (could be sausage meat also)
3 oz. cream cheese
½ cup sour cream
2 tsp. Dijon mustard
dash nutmeg
salt and pepper to taste
Method:
-in med. saucepan, saute mushrooms and onions in the butter/margarine until
softened.
-stir in chicken (sausage meat), spinach, cream cheese, and sour cream.
-cook and stir until cheese is melted, add mustard, nutmeg and salt and pepper
if desired.
Assembly/finishing:
-When souffle is baked and cool enough to handle, gently lift edges of paper
away from baking pan.
-Place another paper over the roll, so that edges are larger than the baked
item. Now place a cookie sheet or tray on top of this.
-Holding tightly onto the two baking sheets, flip them over so that the souffle
sheet is now "upside down"
-carefully remove the paper from the souffle.
-Spread the filling over the baked souffle, then roll it, jelly roll fashion,
using the sheet of paper to help you do it. The souffle may crack.
-Place the souffle, seam side down on baking sheet.
-At this point souffle roll may be covered and refrigerated overnight for serving
in the morning, or frozen for the future.
To serve:
-If souffle is frozen, defrost overnight, place some triangles of cheddar on
top for decoration, and bake in 375 degree oven until hot, and cheese has melted.
If just refrigerated, add cheese to the top and bake to warm it up.
Serves 8.
Bon Appétit!
Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara
Hints from Lore and Jim after making this:
Consider crab or salmon instead of chicken. Crab tastes great.
Roll from the long side, and make 8 to 12 slices; serve 2 or 3 slices per plate.
Serves 4 to 6 (definitely not 8)
Reduce or replace Parmesan cheese with more Cheddar or Swiss.
Schaferhof and TDBAB
Recipe from Marlene Sorosky's, 'Cookery for Entertaining"
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