Chicken and Egg - Janice Cole [102]
1 teaspoon freshly ground pepper
6 tablespoons unsalted butter, softened
6 unpeeled small red potatoes
6 unpeeled small fingerling or small white potatoes
6 garlic cloves
2 large onions, cut into 1-inch wedges
1 tablespoon extra-virgin olive oil
Chocolate Mocha Soufflés
Soufflés make the perfect showcase for your backyard eggs. Don’t be intimidated. The eggs do all the work as they rise dramatically, producing a spectacular dish that you’ll get the credit for. These individual soufflés should be eaten as soon after baking as possible because they will deflate quickly once pulled from the oven.
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To make the soufflés: Preheat the oven to 400°F. Butter six 2⁄3 cup ramekins and sprinkle with sugar. Place on a baking sheet. Put the chocolate, butter, and the espresso powder in a medium bowl.
Whisk the ¼ cup sugar, the cocoa, cornstarch, and salt together in a small saucepan. Slowly whisk in the half-and-half. Bring to a boil over medium heat, reduce the heat to medium-low, and gently boil for 1 minute, whisking constantly. Pour over the chocolate and let sit for 1 minute. Whisk until smooth. Let sit for 5 minutes to cool slightly, and then whisk in the egg yolks and Kahlúa.
Beat the egg whites in a medium bowl with an electric mixer at medium speed until frothy. Add the cream of tartar and beat for 1 minute or until firm, but not stiff, peaks form. Stir in one-fourth of the egg whites to lighten the chocolate mixture, and then fold in the remaining egg whites. Spoon into the ramekins.
Bake the soufflés for 3 minutes. Reduce the oven temperature to 375°F and bake for another 10 minutes, or until the soufflés have risen and set.
To make the coffee cream: While the soufflés are baking, beat the ingredients together in a medium bowl with an electric mixer at medium-high speed until soft peaks form.
Serve the soufflés immediately, topped with the coffee cream.
NOTE
Bittersweet chocolate (60 to 70% cacao) can also be used.
SERVES 6
SOUFFLÉS
4 ounces semisweet chocolate, finely chopped (see Note)
2 tablespoons unsalted butter
2 teaspoons instant espresso powder or instant coffee
1 tablespoon unsweetened cocoa
Sugar for sprinkling, plus ¼ cup
1 tablespoon cornstarch
1⁄8 teaspoon salt
2⁄3 cup half-and-half
3 eggs, separated
1 tablespoon Kahlúa or another coffee liqueur, or cold coffee
¼ teaspoon cream of tartar
COFFEE CREAM
¾ cup heavy (whipping) cream
1 tablespoon sugar
½ teaspoon instant espresso powder or instant coffee
Orange Shortbread Bites
These shortbread cookies, made with an egg yolk, are richer and more tender than traditional ones. Paired with an orange-flavored curd, they’re transformed into tiny sandwich cookies.
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To make the shortbread: Preheat the oven to 375°F. Line two baking sheets with parchment paper. Beat the butter and orange zest in a large bowl with an electric mixer at low speed for 1 minute. Add the granulated sugar and beat for an additional minute. Add the egg yolks and beat until blended.
Whisk together the flour, cornstarch, cardamom, and salt in a small bowl. With the mixer on low, slowly beat the flour mixture into the dough. Shape into a flat disk, cover, and refrigerate for 1 hour or until firm.
Roll 1 teaspoon of dough into a ¾- to 1-inch ball and place on a baking sheet. Repeat with the remaining dough to make 40 cookies. Press each ball, flattening it slightly, until 1 ¼ inches in diameter.
Bake the cookies for 8 to 10 minutes or until golden brown on the bottom and along the edges. Transfer to a wire rack and cool.
To make the filling: Whisk the orange juice, granulated sugar, egg yolks, and salt together in a small bowl until blended. Whisk in the orange zest. Melt the butter in a small saucepan and slowly pour into the orange juice mixture, whisking constantly. Pour the orange juice mixture back into the same saucepan and cook over medium heat, whisking constantly, until thickened and bubbles just begin to form on the outside edge. Do not let the orange curd come to a full boil, or the mixture may curdle.