GRAND MARNIER SOUFFLé RECIPE - NYT COOKING
This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra. Done right, they are airy, perfectly textured and deftly sweetened. The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
Provided by Bryan Miller And Pierre Franey
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes.
- Place the egg yolks in a bowl and add 1/2 cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.
- In a large, deep bowl, preferably copper, beat the egg whites until stiff. Toward the end, beat in the remaining 2 tablespoons sugar. (You can use an electric stand mixer, but keep an eye on the egg whites. They should not be too stiff.)
- Spoon the egg-yolk mixture into the whites, folding in rapidly. Place equal portions of the mixture in the prepared souffle dishes.
- Put the dishes on a baking sheet, and place on the bottom of the oven. Bake for 10 to 12 minutes, and serve immediately.
Nutrition Facts : @context http//schema.org, Calories 257, UnsaturatedFatContent 4 grams, CarbohydrateContent 37 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 7 grams, SaturatedFatContent 4 grams, SodiumContent 77 milligrams, SugarContent 35 grams, TransFatContent 0 grams
TALL AND CREAMY CHEESECAKE RECIPE - NYT COOKING
Not really a New York cheesecake — there’s no lemon (although there could be) — this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. It’s also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract.
Provided by Emily Weinstein
Total Time 7 hours 30 minutes
Yield 16 servings
Number Of Ingredients 10
Steps:
- To make the crust: Butter a 9-inch springform pan — choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter left over) — and wrap the bottom of the pan in a double layer of aluminum foil.
- Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (You can do this with your fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you heat the oven. (The crust can be covered and frozen for up to 2 months.)
- Center a rack in the oven. Heat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
- Reduce the oven temperature to 325 degrees.
- To make the cheesecake: Put a kettle of water on to boil.
- Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition — you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
- Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.
- Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
- Bake the cheesecake for 1 hour 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
- After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster — be careful, there may be some hot water in the aluminum foil — and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
- When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better.
- At serving time, remove the sides of the springform pan — you can use a hairdryer to do this — and set the cake on a serving platter.
Nutrition Facts : @context http//schema.org, Calories 378, UnsaturatedFatContent 10 grams, CarbohydrateContent 26 grams, FatContent 29 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 16 grams, SodiumContent 276 milligrams, SugarContent 22 grams, TransFatContent 0 grams
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