Pumpkin season is my jam.  I love all the pumpkin breads, and cookies and pies and desserts.  I spend most of the year waiting until it’s appropriate to make all of the things on my “Things Made With Pumpkin” Pinterest board.  It’s a sickness.

So, I knew I wanted to try a pumpkin cocktail.  I knew I wanted to use real pumpkin as opposed to syrup.  And I knew I wanted it to be thick and delicious.  My good friend Heidi tasted bad cocktail after bad cocktail with me.  Really y’all, they were terrible.  I tried really hard to use your basic pumpkin puree… healthy, delicious.  But it just wasn’t cutting it.   Pumpkin Pie Filling to the rescue.  I’m sure there’s more sugar in it than I would have had to add to the pumpkin puree, but what you don’t know won’t hurt you, yeah?

Seriously, this is so good, I even made it for breakfast today.  Despite the name of this blog, on a Friday at 9 am, I’m not really craving whiskey.  So, I replaced it with a banana and it was heaven.  Maybe I’ll make a second one for lunch icon smile The Drunken Pumpkin Cocktail

Drunken Pumpkin Cocktail 2 The Drunken Pumpkin Cocktail

 

Drunken Pumpkin

Ingredients

1 part whiskey

1 part milk

1.5 part pumpkin pie filling (I used Libbys)

Ice

Cinnamon Stick, Pumpkin Pie Spice or Nutmeg for garnish

 

Directions

Add ice, whiskey, milk & pumpkin pie filling to blender.  Blend on high for one minute, or until ice is broken down.  Pour into glass and garnish with a cinnamon stick, pumpkin pie spice or nutmeg.  Enjoy!

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main logo copy Featured on Glitter Guide!

gg Featured on Glitter Guide!

 

I’ve been such a big fan of Glitter Guide for such a long time.  It’s just full of so much pretty I feel inspired every time I stroll through.  So, when my dear friend and amazingly talented photographer Heather Kincaid suggested we shoot my house and send it over to them I was excited/thrilled/nervous/nauseous.  I started and finished a major renovation, then pushed our shoot date back three times.  I was petrified.

But, I’m sooooo happy that we did this because I’m so happy to have these images and so honored that Glitter Guide featured our house today!  You can see the full home tour here, and expect more images coming to the blog soon!  Thank you so much Heather for doing the most amazing job photographing this place I love so much!  And Moira for making me look so amazing.  And the ladies at Floral Crush for the icing on the cake… flowers just make everything better!

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November 7, 2014 Caramel Apple Pie

 

Whew, I didn’t realize I’d been so absent!  Wedding season is finally gearing down and I just realized how much I’ve neglected this poor  blog that I just adore so much.  But yah for fall, yah for sweaters and pumpkins and apple pies!

If you follow me on Instagram (Cocktails For Breakfast or Hazelnut Photography) you’ll know that Chris and I went out to Riley Family Farms a few weeks ago for some apple picking!   It was obviously adorable, a super cute little place with some super delicious apples.   It was a lovely little trek out of LA for the day and we came home with the most delicious apples.  So, pie.

On the drive out, I was reading Sunset Magazine and they had a recipe for a Caramel Apple Pie.  Done & done.

It takes forever.  Like, three days forever.  Mostly because I didn’t really read all the way through to make sure I built in time for all the chilling and cooling and sitting.  There’s a lot of it.  But the dough can sit for a few days.  The apples can sit overnight.  It’s not so overwhelming to break it down into a few separate baking sessions.  It’s just the massive amount of patience you must have.  Lots and lots of patience.  Guys, it’s worth it!
Caramel Apple Pie 0001 Caramel Apple Pie

Caramel Apple Pie from Sunset Magazine

Ingredients

Pastry
3 cups flour
1/4 cup sugar
1/4 teaspoon baking powder
1 1/4 teaspoons kosher salt
1 1/4 cups cold unsalted butter, cut into 1/2-in. cubes

1. In a food processor, whirl flour, sugar, and salt. Add butter and pulse until pieces are almond- and pea-size. Sprinkle 1/4 cup plus 2 tbsp. ice water over mixture and pulse 3 or 4 times just to distribute.

2. Dump mixture into a mound on a work surface. Working quickly so butter stays cold, firmly press dough with heel of hand, pushing dough outward from center. Scrape dough from work surface using a bench scraper, and toss to redistribute wet and dry patches. Repeat, pressing on dry patches and tossing to create a soft dough with no dry spots. Don’t overwork; you should see pieces and streaks of butter.

3. Divide into 2 portions and gently press each into a 3/4-in.-thick disk. Wrap each in plastic wrap and chill until firm, at least 2 hours and up to 2 days.

Make ahead: Up to 1 month, frozen airtight.

 

Filling
1/2 cup unsalted butter
1 cup plus 1 tbsp. sugar
About 1/2 tsp. kosher salt
4 pounds mixed apples, such as Granny Smith and Cripps Pink, peeled and cut into eighths to make 3 qts.
1 large egg yolk
1 tablespoon heavy whipping cream

1. Make pastry and chill.

2. Meanwhile, melt butter with 1 cup sugar and 1/2 tsp. salt in a heavy 5- to 6-qt. pot over medium heat. Cook, stirring constantly, until a smoky haze comes from mixture and it turns deep golden brown, 6 to 9 minutes. Carefully stir apples into caramel (it will bubble and seize up). Cook, stirring often and reducing heat if needed to maintain a steady simmer, until apples look mostly translucent and are tender when pierced with a fork (a few will have fallen apart), about 20 minutes. Transfer apples and caramel to a rimmed baking sheet. Let cool a bit, then chill until cold.

3. In a small bowl, whisk egg yolk, cream, and a pinch of salt until well blended. Chill egg wash airtight up to 1 week.

4. Unwrap and lightly flour 1 pastry disk, work surface, and rolling pin. Working from center with short strokes, roll pastry into an even 13-in. round. As you work, lift pastry using a bench scraper or long metal spatula, and reflour board and pin as needed to keep it from sticking.

5. Fold pastry in half and open up into a buttered regular 9-in. pie pan, easing it into place without stretching. Fill shell with cold apples and caramel; pat into an even mound. Fold overhanging pastry over apples and trim with scissors to a 1-in. border. Chill scraps and pie shell.

6. Roll out second pastry disk the same way as the first to an 11-in. round. Cut shapes close together with a floured 2 1/2-in. cookie cutter. Transfer to a baking sheet. Gather and reroll all scraps and cut the same way (you’ll have about 25 cutouts total). Chill cutouts until firm, 15 minutes.

7. Brush pie border with egg wash. Lay 10 cutouts in a concentric circle around rim of pie, barely covering the border and barely overlapping one another; brush with egg wash, so they adhere to one another. Make a second circle the same way with 5 cutouts, overlapping the first by about 1/2 in. Set 1 cutout in the center.

8. Freeze pie and remaining cutouts uncovered until cutouts feel very firm, 20 to 30 minutes. Meanwhile, preheat oven to 350° with racks in center and lower third. Brush pie with egg wash again and sprinkle with remaining 1 tbsp. sugar.

9. Bake cutouts on baking sheet until well browned, 20 to 22 minutes. Bake pie until crust is deeply browned, juices are bubbling, and an instant-read thermometer inserted in center reaches 180°, 1 1/2 hours; after 45 minutes, set a drip pan on rack under pie, and after about 1 1/4 hours, tent pie with foil. Cool pie on a rack at least 2 1/2 hours. Serve with extra cutouts for nibbling.

Make ahead: Up to 1 day at room temperature.

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Choosing A Bottle of Rose 2 Choosing The Perfect Bottle of Rose

(Domaine Saint Mitre, Chateau La Galiniere Cuvee Le Cengle, Commanderie de la Bargemone)

When it’s really hot outside, and I feel too lazy to make a cocktail, all I want is a bottle of rosé.  From May through September, there is always at least one bottle in the fridge, waiting for me.  Sitting in the front yard with a pretty pink bottle on ice, chatting with my neighbors as they take the evening (or afternoon) walks… well, there’s nothing better.

I want rosé to be simple, and unassuming.  I don’t want to taste too much of it, it should be pretty quiet.  While I don’t necessarily have a favorite vineyard, or a favorite bottle (ah, there are so many out there!), I do have two simple rules when I head to my favorite wine shop.

 

1. It should be from Provence, France.  Now, I’m sure there are other places that make a pretty good bottle of wine, but Provence has never let me down and other areas seem to be a little more hit and miss.  Mostly, too sweet for my taste.

2. It should be the lightest, faintest, just-a-hint-of-color pink.   That middle bottle up there, that’s almost too dark, but it’s delicious, so I let it slide.  Anything darker and it just misses the mark for me.

 

The hardest part about rosé is that I haven’t found a grocery store bottle that works, so you do have to make an extra stop at a wine shop or liquor store.  But, I promise it will be worth it!

And one other favorites… Chateau de Campuget Costieres de Nimes.

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yaaah!  It’s been a while since we did a Flipping Pages feature, but Jess has been hard at work flipping through so many pages to pick only the best for recommendations!   And there are a LOT of them this time around.  I just finished California myself and absolutely loved it!  Perfect for the last bit of summer!
Summer Travel Reading 0001 Flipping Pages: Traveling Without Leaving Home
Hey, There! It’s been ages! I’m transitioning into a semi-new job and was lucky enough to have the summer (well, July) off. Though I yearned to travel, I thought it better to stay home and get myself organized and rested after a really busy spring. But without realizing it, I actually traveled the world this summer and I’ve put together a list of my favorite spots (and the books that transported me there this summer), just for you! xoxo, Jessica
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Post-Apocalyptic USA
California by Eden Lepucki and The Stand by Stephen King.
I’m crazy about both of these books. California got a ton of press, mainly because Colbert recommended it on his show and it’s next in my book club’s lineup. So, I was basically forced to read it. But I’m so glad I did. Lepucki paints a very realistic (and terrifying) portrait of America after a series of ecological and financial disasters and one couple who tries to survive in the wilderness, in complete isolation. The story, and the various characters’ secrets, unfolds slowly, but steadily, with bits of information cleverly and gradually imparted to the reader. I could not stop reading and read it over two sittings. Yay, vacation!
The Stand is a book I’ve been meaning to pick up after discovering King’s later work. I used to turn my nose up at him. It’s true. But I’m trying not to be a jerk and have to admit he’s a top-notch storyteller. The best, really. And The Stand is one long (1,200-pages!), adventurous ride across America as a military-engineered virus kills most of the population. It’s so much fun. Plus, one of the survivors is from Ogunquit, Maine, one of my favorite small towns!
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Post-Apocalyptic London and the Surrounding Countryside
I didn’t know a whole lot about this book going in and I’m so glad. (I joked that M.R. Carey is actually Mariah Carey, but no such luck.) Since I don’t want to ruin the surprise, I won’t say a whole lot about this book, except that it’s about a little girl who is locked in prison. At first, we’re not sure why, or why she’s treated with as much caution as Hannibal Lecter. Finding out was a real treat, and this is my favorite novel within the genre…and I don’t even want to say which genre it belongs in!
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New York and Florida
This is sort of a memoir about Schwalbe and his mother and their informal “book club”, after his mother is diagnosed with pancreatic cancer. They use the last years of her life to discuss books they’re reading (often at the same time). Their discussions about books turn into deeper conversations, allowing them to also talk about their lives in general. It’s just the sweetest thing…to see how much literature has meant to Schwalbe’s family and how they make connections to their lives through certain books. His mother is also incredibly inspiring.
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New Hampshire
The Last Policeman by Ben Winters.
How could I not read a mystery novel (the first in a trilogy) SET IN MY HOME STATE?! Aside that I had to believe a murder could take place in Concord, NH, TLP also takes place in the months before an asteroid will collide with Earth. I mean, that’s a lot of crazy, but Winters somehow grounds the novel and the characters in reality and I ate it up. I’m looking forward to reading the next two installments…before the world ends.
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Vermont
Bittersweet by Miranda Beverly-Whittemore.
Oh, Vermont, I just love you. And I ate up this book, about a scholarship co-ed (Mabel…even her name says “I’m poor”) who is invited to spend the summer at her uber-wealthy roommate’s family summer compound. The family has a lot of secrets. I mean, so many. And our gal Mabel wants to know all of them. So did I. And boy, were those secrets juicy. This was such a great summer read.
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1980’s London
Love, Nina by Nina Stibbe.
This is a collection of Stibbe’s letters to her sister while she was a nanny for a family in London in the 80’s. In the letters, she describes her life and conversations with the family and I found myself laughing through the whole thing.
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Tokyo, London, New York, Cape Town
The Three by Sarah Lotz.
This book creeped me out. Majorly. (I have a soft spot for genuinely creepy thrillers. They’re hard to find.) There are a series of plane crashes on the same day, and three children are the sole survivors from three of the crashes. But when they return home, the children aren’t the same as they used to be. And I cannot sleep anymore.
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Ontario/Muskoka Lakes District
This One Summer by Mariko Tamaki and Jillian Tamaki.
A sweet starting-to-come-of-age tale about a little girl whose family spends every summer at their lake house. She has a Summertime BFF and her parents fight a lot. She likes horror movies, which she probably shouldn’t be allowed to watch. It’s just darling. The Tamaki sisters perfectly capture that awkward slice of time right when childhood ends, but the teenage years have yet to begin.
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Brooklyn
This graphic novel by the famed New Yorker cartoonist is just perfect. With a dose of depressing. But not really. It’s about her aging parents and their last years of decline. Does that sound depressing? No! It’s really funny and touching and even thought-provoking. I particularly love Chast’s drawings and descriptions of her parents’ Brooklyn apartment, which they lived in for something like 50 years.
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Mallorca
The Vacationers by Emma Straub.
This is the perfect summer vacation book…about a summer vacation. It’s not too heavy, not too serious, just the right amount of mystery and humor. You’ll finish it by the pool and feel accomplished, but you’ll find you’d much rather be by the pool in Mallorca. Can’t have it all.
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Singapore, Hong Kong, Malaysia and beyond
Crazy Rich Asians by Kevin Kwan.
This is the fluffiest, guiltiest thing I read all summer and it hit the spot. Though it’s long, you’ll sail through it. A NYU professor’s boyfriend invites her to visit his family in Singapore…and when she arrives, she finds out he’s from one of the richest families on…the planet? And his family is not pleased to meet her. Scandal! It made me want to fly to Singapore and gorge myself on the famously delicious street food, which apparently you don’t have to be a Crazy Rich Asian to afford. Score.
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It’s really summertime, and for me, that means lots of fruit and lots of cocktails.  But I really can’t stand drinks that are too sweet.  So, all of our requirements are met here, without too much sweet and not too much sugar.  All around, delicious.
Whiskey Watermelon Cocktail 0001 Whiskey Watermelon Cocktails

Watermelon Whiskey Cocktails

Ingredients

2 oz rye whiskey

2 oz watermelon juice

1 oz Chambord

.5 oz lemon juice

3 sprigs of rosemary (2 for shaking, 1 for garnish)

Instructions

Pour all ingredients into a cocktail shaker with ice.  Shake well and then strain into a glass.  Garnish with the last sprig of rosemary.  Enjoy!

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It is July.  And it is HOT.  Valley Hot.  Sitting at my desk, while the sun burns through the windows, has been a little bit miserable. Happy to be so busy, miserable to be so hot in my bright white office.  So, popsicles.

Pineapple Apple Mint Popsicles 0001 Pineapple Apple Mint Popsicles

Cold, and satisfying and super healthy, because it’s just juice!   My lovely friend Megan posted a juice recipe a while back that is so perfect.  It’s sweet and so full of flavor, and I always sneak in a little bit when I’m juicing the kale and other boring healthy greens.  I juiced a bit and then added some solids to the blender so they wouldn’t freeze too hard (although, I guess if you like a solid hard-as-a-rock popsicle, you could skip the solids and just freeze the juice.) So delicious, so perfect to get through that 5:00 hour when I really want to quit, because the sun is burning through my retinas, but I must keep going.  Enjoy!

Pineapple Apple Mint Popsicles

4 large green apples

2/3 pineapple

4 sprigs of mint, leaves removed from 2 sprigs

Put the apples, 1/3of the pineapple and 2 sprigs of mint into the juicer and juice.  Transfer the juice to a blender, adding the remaining 1/3 of pineapple and the leaves from 2 sprigs of mint.  Blend.  Pour mixture into popsicle molds and put in the freezer until frozen.  Enjoy!

Honestly, I think you could switch up this recipe any way which way you wanted… more pineapple, more apple or more mint.  It seems to work really well in whichever combination you desire!

If you wanted a more delicious adult snack, I bet a little bit of vodka would be just perfect.  Will try that one out sooner rather than later icon smile Pineapple Apple Mint Popsicles

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When we bought our house, the entire backyard was covered in concrete.  It was so sad back there!  One Thanksgiving, we ripped it all out and started the long and arduous process of planting every square foot.  It took a really long time, a lot of plants died and I learned what might work best for our backyard.  I decided that everything we planted though would need to have a purpose… either it should create shade where we needed shade, or it should produce something that we could eat.  The apple tree was one of the very last additions to the yard, but I’m so happy I decided to plant it!  I guess it’s been there for about three years now, and it has grown so well!  A few times a year, my husband takes a chainsaw to it, under the guise of pruning.  It looks absolutely ridiculous because Chris pays no attention to aesthetics.  But, I guess it’s worked pretty well because it’s producing buckets and buckets of apples now.

So, with all these apples (really, so many apples) I’ve got to do something with them.  So far, pies & tarts.  But, I figure that since I planted the tree, cared for the tree  and harvested the apples, anything I cook with them is calorie free.  Bring on the tarts!

First up, Dorie Greenspans Crispy, Crackly Almond-Apple Tart.  It’s simple, it’s delicious and an absolutely perfect way to end a meal!  Enjoy!

Dorie Greenspans Apple Tart 0007 Dorie Greenspans Apple TartDorie Greenspans Apple Tart 0001 Dorie Greenspans Apple TartDorie Greenspans Apple Tart 0002 Dorie Greenspans Apple TartDorie Greenspans Apple Tart 0003 Dorie Greenspans Apple TartDorie Greenspans Apple Tart 0004 Dorie Greenspans Apple TartDorie Greenspans Apple Tart 0005 Dorie Greenspans Apple TartDorie Greenspans Apple Tart 0006 Dorie Greenspans Apple Tart

 

Crispy, Crackly Apple-Almond Tart

For the Almond Cream

1 1/4 cups almond flour

1/4 cup sugar

1 large egg

1/2 teaspoon pure vanilla extract

pinch of salt

5 tablespoons heavy cream

For the Tart

8 sheets filo dough (each 9×14 inches)

4 tablespoons unsalted butter, melted

About 1 tablespoon sugar

3 medium sweet apples, such as gala (she suggest peeling them, I didn’t and it’s delicious)

For the Glaze

2 teaspoons water

About 1/2 cup apple jelly or strained apricot jam

 

To make the almond cream:  Whisk the almond flour and sugar together in a bowl.  In another bowl, beat the egg, vanilla and salt together.  Whisk in half of the almond flour mixture, and when it’s well combined, whisk in the heavy cream.  Finish by whisking in the remaining almond mixture.  Press a piece of plastic against the surface of the almond cream and chill for at least 3 hours.  (The almond cream can be refrigerated for up to three days)

When you’re ready to construct and bake the tart, center a rack in the oven and preheat to 350 degrees F.  Line a baking sheet with a silicone baking mat or parchment paper.

Place one piece of filo dough on the lined baking sheet (keep the remaining pieces of filo covered with plastic wrap), brush it with melted butter, and sprinkle it with sugar.  Cover with another sheet of dough, then butter and sugar the sheet.  Continue until you’ve stacked, buttered and sugared all 8 sheets. Using a small offset spatula or the back of a spoon, very gently spread the almond cream over the top of the filo: you can leave a slim border of uncovered dough on all sides – it will curl in the oven and that’s rather nice – or you can spread the almond topping all the way to the edges.  Work slowly and be gentle, since filo is extremely delicate – if it tears (and it probably will), patch it with almond cream.  Cover the tart lightly with plastic wrap while you cut the apples.

Slice each apple in half from top to bottom and remove the core.  Cut each half lengthwise into very thin slices, keeping the slices together – you should get about 14 slices per half – then use the palm of your hand to flatten and fan them.  Arrange the fanned -out apples on top of the almond cream, placing them in 3 long rows down the length of the tart or in as many short crosswise rows as you can fit.  Keep the rows fairly close together, but allow a little almond cream to peek out between them.

Bake the tart for 30 to 35 minutes, or until the apples are tender when pierced with the tip of a knife and the almond cream is set.  Transfer the baking sheet to a cooling rack.

Stir the water into the apple jelly or apricot jam and bring it to a boil in a saucepan over medium heat or in a microwave oven.  Gently brush the glaze over the entire tart.  Using a cookie sheet or two large metal spatulas or pancake turners, transfer the tart to a serving platter or cutting board.  Serve warm or at room temperature.

 

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View From Montmarte 1024x681 Wandering Through... A Print Shop!

 

Traveling is my favorite.  And photography runs a close second.  So, when we’re on vacation, I take a lot of photos.  Chris Hazel would say it was too many.  But I think stopping, breathing it all in, documenting it for those times I’m jut itching to get on a plane and go somewhere… I think it’s good.  I think it’s necessary.

But getting those photos off my computer and on to my walls proves difficult.  It’s always the project that gets moved to the back of the line for me.  That thing I always mean to do, but then never really get around to doing.  I’ve done some recently and just love them so much, I wanted to share.  So there now exists a Wandering Through Print Shop!  Head over, take a look and maybe get a little bit of European pretty for your own walls.  These little snaps make me so happy, hope they do the same for you!

Screen Shot 2014 03 14 at 3.05.36 PM 1024x784 Wandering Through... A Print Shop!

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February 24, 2014 Julias’ Cheese Souffle

 

Souffle 0001 Julias Cheese Souffle

On occasion, my dear friend Jessica comes over and we cook together.  We cocktail and catch up while making lunch and it’s one of my favorite ways to spend an afternoon.   Last week she stopped by, and still on a French high, we made Soufflé Au Fromage.  Surprisingly easy, super delicious and really pretty icon smile Julias Cheese Souffle

Well, it was pretty.  Until it fell.  They were tall and mighty, until I took them out of the oven and they crashed.  Turns out, still delicious and totally worth it!   We whipped up a quick side salad with parmesan, pepper, raisins and a light olive oil dressing, sipped a lemony cocktail and it was absolutely perfect.

Souffle 0002 Julias Cheese Souffle
Souffle 0003 Julias Cheese Souffle

 

Soufflé Au Fromage (From Mastering The Art of French Cooking, Julia Child)

…Ingredients

1 tsp (for buttering mold), 3 Tb butter

1 Tb grated Swiss or Parmesan Cheese

3 Tb Flour

1 cup boiling milk

1/2 tsp salt

1/8 tsp pepper

pinch of cayenne pepper

pinch of nutmeg

4 egg yolks

5 egg whites

3/4 to 1 cup coarsely grated Swiss and/or Parmesan

 

…What You’ll Need

Soufflé Mold, 1 6-cup mold, or 6 individual molds

2.5 quart saucepan

wooden spatula or spoon

wire whip

 

… Directions

Preheat oven to 400 degrees

Butter inside of soufflé mold and sprinkle with 1 Tb of grated cheese

Melt 3 Tb butter in the sauce pan.  Stir in the flour with a wooden spatula or spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning.  Remove from heat: when mixture has stopped bubbling, pour in all the boiling milk at once.  Beat vigorously with a wire whip until blended.  Beat in the seasonings.  Return over moderately high heat and boil, stirring with the wire whip for 1 minute.  Sauce will be very thick.

Remove from heat.  Immediately start to separate the eggs.  Drop the white in the egg white bowl, and the yolk into the center of the hot sauce. Beat the yolk into the sauce with the wire whip.  Continue in the same manner with the rest of the eggs.  Correct Seasoning.  *May be prepared ahead to this point.  Dot top of sauce with butter.  heat to tepid before continuing.

Add an extra egg white to the ones in the bowl and beat with a pinch of salt until stiff. *Add a pinch of Cream of Tartar to stiffen them.  Stir in a spoonful (about one quarter of the egg whites) into the sauce.  Stir in all but a tablespoon of the cheese.  Delicately fold in the rest of the egg whites.  Be careful not to overfold.

Turn the soufflé mixture into the prepared mold, which should be almost three quarters full.   Tap bottom of mold lightly on the table, and smooth the surface of the soufflé with the flat of a knife.  Sprinkle the remaining cheese on top.

Set on a rack in the middle of the preheated 400-degree oven and immediately turn heat down to 375.  Do not open oven door for 20 minutes.  In 25 to 30 minutes the soufflé will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned.  Bake 4 to 5 minutes more to firm it up, then serve at once.

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