Cold Grand Marnier Souffle

This picture is a little blurry because to be honest I've already had a couple of drinks in me and there was no way I could steady the camera. Which is a shame because all of my pictures of this glorious dessert came out blurry but I don't regret having those drinks ;)

Like I said before, I cannot stop thinking about this dessert it was absolutely perfect in every way. It was easy, it looked tasty, it was tasty and best of all it was done the night before which meant it was ready to go as soon as we were! But I like the description in the book better, "It's like eating a cold, sweet cloud" and it was! It really was.

This recipe calls for Melba Sauce, which is a raspberry sauce. The book says to use store bought or raspberry puree if you can't find the Melba sauce at the grocery store. I couldn't find it at the grocery so I made my own and I'm glad I did. I used a recipe from the Food Network website. Next time though I think I would double the recipe because everyone loved the sauce, there wasn't a drop left. They literally licked the serving cup clean!

Cold Grand Marnier Souffle
Courtesy Morton's Steak Bible
Serves six

1 1/2 cups whipping cream
4 large eggs, plus 3 large egg yolks
1/2 cup sugar
Two 1/4 ounce packets unflavored gelatin powder (1 1/2 tablespoons)
1/4 cup Grand Marnier or other orange flavored liqueur
Melba Sauce
1 tablespoon finely grated orange zest
6 raspberries
6 mint leaves

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until it forms stiff peaks. Set aside.

2. In the top of a double boiler set over simmering water, whisk the eggs, egg yolks, and sugar for about 2 minutes, or until warm to the touch (about 105*F), golden yellow, and frothy. Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment or remove the top of the double boiler and use a handheld mixer or immersion blender. Whisk for about 3 minutes, or until cool. Wrap your hands around the outside of the bowl to determine when the mixture cools.

3. Meanwhile, in a small bowl, sprinkle the gelatin over 1/4 cup of warm water to dissolve. Add the Grand Marnier and dissolve the gelatin to the cooled egg mixture and beat on medium-low until the liquid is incorporated.

4. Using a rubber spatula, fold the egg mixture into the whipped cream just until combined. Do not over mix. You will have more than 6 cups of batter.

5. Divide the mixture among six 8oz souffle dishes or ramekins. Refrigerate for at least 2 hours until chilled. The souffles can be refrigerated for up to 24 hours.

6. To serve, remove the souffles from the dishes by running a blunt kitchen knife around the inside of the dishes. Put a chilled dessert plate on top of each souffle, and holding the dish and plate securely, invert. Gently shake the dish as you lift it off the souffle.

7. Garnish each plate with a drizzle of Melba sauce, orange zest, a raspberry, and a mint leaf.

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Lemon Lovers Cheesecake w/Hazelnut Crust

This is by far one of the best cheesecakes I've ever had or ever made for that matter. It was over the top delicious. I would say this cheesecake gives the Pumpkin Swirl cheesecake I make at Thanksgiving a run for it's money -and that's not easy to do either!


Now what makes this cheesecake over the top is the layer of Lemon Curd it's topped with and the drizzle of blueberry sauce that it's drizzled in. Without both of these I think this cheesecake would just be good not OVER THE TOP DELICIOUS! Sure it takes a little extra effort but it's worth it, this cheesecake will put you on the map, trust me!



Lemon Lovers Cheesecake with Hazelnut Crust
Courtesy Bon Appetit

Ingredients
For crust
3/4 cup hazelnuts, toasted
3/4 cup graham cracker crumbs
3 tablespoons powdered sugar
5 tablespoons unsalted butter, melted

For filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel

-Lemon curd (store bought or homemade)
-Boothbay Blueberry Sauce

Make crust:Position rack in center of oven and preheat to 350°F. Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling.

Make filling:Using electric mixer, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel.

Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes (do not open oven door at all during baking time). Shake cheesecake lightly and if the perimeter is set but the center is slightly wobbley it's done.

Place cooling rack in a cool area but in an area free of any drafts. Transfer cheesecake to rack and run a knife around the edge of springform pan. This will prevent the cheesecake from cracking when contracting from pan. Cool to room temperature (approx 2-4 hrs). Cover; chill overnight.

Remove cheesecake from refrigerator 30 minutes before serving. Run knife around sides of pan to loosen. Release pan sides. Top with Lemon Curd (approx 1/4 of an inch thick) slice and drizzle with Boothbay Blueberry Sauce. Serve extra blueberry sauce on the side.