Autumn is officially here, and it is full-fledged apple season. Apple picking is a common fall activity that lends itself especially well to socially-distant fall activities. I can imagine many of you are going apple picking and are finding yourself with an abundance of fruit, so today I'm sharing the first of many recipes that will help you put it to delicious use. Up first is my apple cheddar souffle.I like to call this recipe fool-proof because it truly is. It's from my first book, Picture Perfect Parties. (Can you believe I'm onto book four now?!). Let me know if you give it a try! It's perfect for fall.
Apple Cheddar SoufflésMakes 24You will need:- 1/4 cup butter- 1/4 cup all-purpose flour- 1 1/4 cups milk- 2 tsp. chopped fresh rosemary- 1/2 teaspoon salt- 1/4 tsp. pepper- 1 1/2 cups shredded sharp white cheddar- 1 peeled and grated honey crisp apple- 6 large eggs, separated- 1/4 teaspoon cream of tartar
To prepare:Preheat oven to 375. Generously butter 24 oven-safe espresso cups. Arrange them 2-inches apart on baking pans. In a 2 to 3 quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk and next rosemary, salt and pepper and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat. Add cheese and stir until melted. Add apples and egg yolks and stir until the mixture is blended and smooth. In a bowl with a mixer on high speed, beat egg whites with cream of tartar until medium peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in until just blended. Divide batter into the prepared cups filling about ¾ full.*Cups can be frozen up to 3 days ahead at this point. If frozen do not thaw, bake immediately in preheated oven as directed.Bake for 12 minutes or until puffed and top is golden brown. Serve.xx Annette
