Miniature Grapefruit Souffles With Ginger Food

MINIATURE GRAPEFRUIT SOUFFLES WITH GINGER

Steps:

• Preheat oven to 350 degrees. Butter six 6-ounce ramekins. Dust with granulated sugar, and refrigerate, uncovered.
• Bring juice to a boil in a saucepan. Reduce heat, and simmer until reduced to 1 cup, about 12 minutes. Remove from heat, and stir in ginger.
• Combine 1/4 cup plus 2 tablespoons granulated sugar and zest. Whisk in yolks, cornstarch, and flour, and then the juice mixture. Return to pan. Set over medium-high heat. Cook, whisking constantly, until thickened, 2 to 3 minutes. Let mixture cool, stirring occasionally, to room temperature. Stir in yogurt.
• With a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add salt and cream of tartar, and beat until soft peaks form. With machine running, gradually add remaining 2 tablespoons sugar, and beat until stiff, glossy peaks form. Gently fold in grapefruit mixture in 3 additions.
• Divide mixture among prepared ramekins, and place them on a rimmed baking sheet. Bake until golden and puffed, 20 to 25 minutes. Dust with confectioners' sugar. Serve immediately.

TRIPLE GINGER SOUFFLE

Steps:

• Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F. Butter the souffle dish. Grease the bottom and sides of the dish with butter and then coat with 3 tablespoons of the sugar.
• In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, cream and ground ginger. Cook, whisking constantly, until thick and smooth, about 2 minutes. Pour the milk mixture into a large bowl. Stir in the remaining 1/2 cup of sugar. Add the egg yolks, one at a time, whisking well after each addition. Stir in the crystalized and fresh ginger.
• In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes. Using a large spatula, fold the egg white mixture into the milk mixture. Pour the batter into the prepared dish. Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes.
• Using a pastry brush, brush the top of the souffle with edible gold dust and serve immediately.

SHANDIES TWO WAYS: GINGER AND GRAPEFRUIT

Steps:

• For the grapefruit shandy: Add the beer and grapefruit soda to a pint glass.
• Squeeze in the juice of 1/2 the lime, and float a lime wheel on top.
• For the ginger shandy: Add the beer and ginger beer to a pint glass.
• Squeeze in the juice of 1/3 the lemon, and float a lemon wheel on top.

MINIATURE JALAPENO SOUFFLES

Steps:

• Preheat the oven to 400 degrees F.
• Butter a nonstick mini-muffin tin with 12 (1/8-cup) wells that measure 1 3/4 inches in diameter and 3/4-inch deep.
• Mix 1 tablespoon of the flour with 1/2 the pine nuts in a small bowl.
• Dust the tins with the flour and nut mixture.
• Tap out the excess.
• Melt the 1 tablespoon butter in a small saucepan over medium-high heat.
• Stir in the remaining 1 1/2 tablespoons flour and the jalapeno.
• Cook, stirring, for about 2 minutes.
• Whisk in the milk and add the cheese, salt, pepper, mustard, and egg yolk.
• Cool to room temperature.
• Beat the egg white until firm but not stiff.
• Stir a 1/4 of the white into the cheese sauce.
• Gently fold in the remaining white.
• Spoon into the prepared tins, sprinkle with the remaining pine nuts, and bake until puffed and golden, 7 to 10 minutes.
• Cool in the tins on wire racks.
• When cool, run a small knife around the edge of each souffle.
• (The souffles will fall as they cool.) They can be prepared up to a day in advance and refrigerated.
• Bake in the muffin tins in a preheated 400 degree F oven for 5 to 7 minutes before serving.

MINIATURE GRAPEFRUIT SOUFFLES WITH GINGER

Steps:

• Preheat oven to 350 degrees. Butter six 6-ounce ramekins. Dust with granulated sugar, and refrigerate, uncovered.
• Bring juice to a boil in a saucepan. Reduce heat, and simmer until reduced to 1 cup, about 12 minutes. Remove from heat, and stir in ginger.
• Combine 1/4 cup plus 2 tablespoons granulated sugar and zest. Whisk in yolks, cornstarch, and flour, and then the juice mixture.
• Return to pan. Set over medium-high heat. Cook, whisking constantly, until thickened, 2 to 3 minutes.
• Let mixture cool, stirring occasionally, to room temperature. Stir in yogurt.
• With a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add salt and cream of tartar, and beat until soft peaks form.
• With machine running, gradually add remaining 2 tablespoons sugar, and beat until stiff, glossy peaks form. Gently fold in grapefruit mixture in 3 additions.
• Divide mixture among prepared ramekins, and place them on a rimmed baking sheet.
• Bake until golden and puffed, 20 to 25 minutes. Dust with confectioners' sugar. Serve immediately.

MINI SOUFFLES

Steps:

• Preheat oven to 350°F Butter 4 individual-size ramekins and place them on a baking sheet.
• Sprinkle grated cheese over bottoms of ramekins.
• Divide ham and mushrooms among ramekins.
• Top with a pinch of nutmeg.
• Whisk eggs well. Slowly whisk in heavy cream.
• Divide egg mixture among ramekins.
• Bake for about 30 minutes, or until souffles are puffed and golden (souffles can be held in a warm oven for about 20 minutes before they begin to deflate.).