For years I thought of making a soufflé as something too difficult to tackle except by the experts, so I put off making them. After finally trying one, I was amazed to discover how simple and straightforward it really is…and how very satisfying! The sight of your creation as it begins to rise before your eyes in the oven and then finally puffs up into all its glory… is reward enough to say nothing of the delight in tasting it.
In case you have been intimidated as I was, this may be the perfect time for you to overcome that fear and tackle one, because these light fluffy wonders are perfect for hot weather meals when you want to serve something other than cold food, and you don’t want anything cooked that’s too heavy. Guests in our retreat house are always thrilled when served a soufflé. They say it makes them feel so special!
Lemon meringue pie has always been my most favorite lemon dessert, but recently I was introduced to another lemon dessert that really rivals it: Lemon Cream Custard Pie. Similar in its fresh tangy flavor, but different in texture and topped with whipped cream instead of meringue. I have only had it once but definitely want it again.
As I helped clear the Retreat lunch tables, one of the leaders, a good friend (and one of my most honest) looked up at me with a smile on his face and a twinkle in his eye. “Delicious, Sister Irene,” he said, “But why is it that people in general seem to think that the only way to cook eggplant is with tomatoes?” Well, here was a question I’d never before been asked that made me stop and think. I didn’t feel it was a complaint or criticism so much as a challenge. He appeared to have enjoyed my eggplant Parmesan because his plate was clean. He’d even had a second helping!
His forthrightness set me on a course that expanded my eggplant repertoire. Up until then I had pretty much settled for recipes I’d felt comfortable making and knew most people liked. But he was a Southerner and his tastes were more towards creamy-styled dishes than Mediterranean. I asked him for suggestions and then launched into an exploration of tomato-less eggplant dishes. After trying multiple ones I settled on several favorites that I’ve stuck with over the years, this being one that both he and I like—you may, too.
It is a sunny, slightly warm day here on the Cape, but cold weather is on its way again soon. I’m not quite ready for spring, though, I am still waiting for the BIG snow of the season. We did have a couple of snow falls of a couple of inches, but I would really love a good 10 to 12 inches. Snow is also great for the garden, and we are already planning what vegetable seeds to buy, along with starting another plot for a garden, so please pray that we get the big storm!
I recently had a birthday and was given one of my favorite desserts — a coconut cream trifle. I have served this in little glasses, and called it coconut cake in a glass — and it is truly divine. This recipe is a little complicated and time consuming, but I promise it is well worth the effort for any event or family gathering.
Stir in the coconut, remove from the heat and let sit for about 30 minutes.
Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes.
Let cool.
Then the custard:
Bring milks to a simmer over low heat in a nonreactive saucepan.
Whisk together the yolks, sugar, and cornstarch in a large bowl.
Whisk in a small amount of the milk mixture to the egg mixture to temper the eggs, then slowly whisk in the rest until smooth.
Return mixture to the pot over medium heat, and bring to a boil, whisking constantly, until thickened.
Scrape mixture into a bowl, and whisk in the rum and vanilla extract. Let cool to room temperature, then cover with plastic wrap and refrigerate until cold.
Now the cake:
Preheat the oven to 350 degrees F.
Generously butter and flour 2 (9″by 2″) cake pans and line bottoms with parchment paper.
Whisk together the milk, egg whites, vanilla in a medium bowl.
In the bowl of a mixer fitted with a paddle attachment, mix together the flour, sugar, baking powder and salt.
With mixer running at low speed, add the butter, one piece at a time, and continue beating until mixture resembles moist crumbs.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes.
With mixer on low speed, add remaining milk mixture, increase speed to medium and beat 30 seconds more.
Scrape sides of bowl and mix for another 20 seconds.
Divide batter between the 2 pans and smooth tops with a spatula.
Bake until a toothpick inserted into the center comes out with a few crumbs attached, about 22 to 24 minutes.
Cool for 10 minutes on a rack, then invert onto the rack, removing the parchment. Let cool completely.
Toast the 1 cup of coconut until golden for topping.
Whip the 1 1/2 cups of cream, and fold 2/3 of it into the cooled custard for the filling between layers of cake, reserving the last 1/3 for the final layer of the dessert.
To assemble:
Slice each cake into 2 layers, brush with the simple syrup, and then chunk up into bite size pieces.
You can make these either individually in glasses, or for a crowd in a large glass bowl.
Put a layer of cake pieces in the bottom of your container, then a layer of the custard mixture, continuing until your container is full, final layer being the last 1/3 of the whipped cream, and sprinkle with the toasted coconut.
This is most delicious if you refrigerate it for a couple of hours so the flavors meld.
