Bourbon Souffle and 3 years
Well, first things first, Saturday was my three year anniversary. Hooray! Justin and I talked it over and decided it has been a good three years, and we might as well stay married. :) The good news about marriage is that things just get better and better as you get closer and closer to that person.
So here is my annual 'song that reminds me of Justin'. Last year was Blitzen Trapper's "Furr" (still highly recommended), this year it's Patrick Wolf's "The Magic Position". I love the song. And the pigeons. Thanks, Justin, for putting life in the major key.
NOW to business. Bourbon souffle! These rised (pronounced 'rizzed' in my head) up perfectly, and were light and so satisfying. Still making alchey desserts, waiting for the fruits to come into season. Watermelon's up soon, and then cherries! Just waiting it out...waiting it out. Trying not to think about what if it just, like, NEVER warms up? Waiting it out...
5 T sugar
1/4 c flour
3/4 c milk
1/2 c bourbon
4 eggs, separated (lightly beat the egg yolks)
1 t vanilla
1/4 t cream of tartar (what is tartar? and why is its cream a powder?)
Butter bottom of 1 1/2 qt souffle dish (or individual ramekins). Sprinkle 1 - 2 T sugar evenly over it. In a saucepan, whisk together flour, 2 T sugar, and 1/3 c milk. Place over medium heat. Whisk in remaining milk and bourbon, stirring until mixture thickens. Remove from heat, stir in 2 T butter, lightly beaten egg yolks and vanilla; set aside.
Beat whites with cream of tartar until soft peaks form. Sprinkle 1 T sugar over whites. Fold whites into batter. Spoon batter into dish (or dishes). Bake at 325 F for 50 - 55 minutes. Remove, sprinkle with powdered sugar, and serve.