Cirque du Souffle

Servings: 4 – 6

Ingredients:

1 c. whipping cream
1 c. chocolate ice cream topping or syrup
1 tbsp. creme de cacao
Chocolate shavings for garnish (optional)

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Whip cream until very stiff. Fold in the chocolate ice cream topping or syrup and creme de cacao thoroughly. Turn into individual souffle cups, or line muffin tins with paper cupcake liners and fill with the mixture. Cover. Freeze until firm, 2 to 4 hours. Serve frozen, topped with chocolate shavings for garnish, if desired. Makes 4 to 6 servings.

Tips: This is a great, simple dessert to multiply for serving to a large group of people. To vary the flavor, substitute caramel or butterscotch ice cream topping for the chocolate syrup and add an orange-flavored liqueur.

Butter ramekins or two 7 x 11-inch baking dishes well. Fill dishes 1/2 full with bread cubes. In small bowl, mix butter, cream cheese, and syrup together after softening in microwave — OK to leave a little lumpy. Spoon this mixture over bread cubes and distribute evenly clear to edges.

Combine cinnamon and sugar and sprinkle over apples. Add lemon juice and toss. Grease a 13 x 9-inch baking dish and spread half of the bread cubes in dish. Spread apples over bread, and spread rest of bread cubes on top; sprinkle with pecans. Beat cream cheese with mixer at medium speed until smooth. Add eggs, one at a time. Add half & half, maple syrup, and vanilla and mix until smooth. Pour mixture over bread, cover with aluminum foil, and refrigerate overnight.

Thaw fish, if frozen. Separate into fillets; pat fish dry with paper toweling. Sprinkle 1 cup of the stuffing mix in a greased 10×6x2 inch baking dish. Layer the spinach souffle, mushrooms and pimiento atop the stuffing mix. Arrange the fish fillets atop.

Blend cream and cream cheese over very low heat. Add chocolate and stir until melted, remove from heat. Beat egg yolks until thick and lemon colored. Blend in chocolate mixture. Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar beating until stiff peaks form. Fold in chocolate mix. Fill custard cups with 1/4 inch from top. Cover with foil. Freeze.

Preheat oven to 350 degrees. Butter 6 individual souffle dishes and sprinkle with sugar. In a saucepan combine chocolate, 2/3 cup sugar and milk. Cook until chocolate is melted. Pour into a mixing bowl and add egg yolks. Mix well and set aside.

Preheat oven to 350 degrees. Mix all together except avocado and tomato. Pour in greased casserole pan, 8 x 12 inches. Bake for 1 hour. Garnish.

Bring milk to boil and stir in grits. Cook at low heat for 3 to 4 minutes. Remove from heat and add butter, salt, pepper and cheese. This can be made the night before. Saute the mushrooms and scallions in a pan sprayed lightly with vegetable oil. Place in bottom of greased oven-proof casserole dish. Add eggs to grits mixture and gently pour over mushrooms. Bake uncovered at 350 degrees for one hour and ten minutes.

Whisk together eggs, cream, and flavoring until light and fluffy. Place cut up croissants in the egg mixture and let sit for 10 minutes. Prepare individual 6-inch souffle pans with a light coating of olive oil and heat on the stove. When pans are hot, add eggy croissants to the pan and fry until lightly browned on one side. Turn with spatula and continue to brown the other side; cover with lid for a short time. The croissants will puff up nicely. Very quickly place the croissants on a serving dish sprinkled with powder sugar and garnish of your choice.

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The Bakers of Austria-Hungary—which included the author’s hometown, Prague—learned that the secret to creating rich, silky, delicious desserts was to use ground nuts instead of flour. Mary Wachtel Mauksch grew up making and savoring the special cakes, tarts, [...]