Recipes from Wine Country is uniquely organized by wine variety. Over 120 recipes are sorted by wine varieties, including reds, whites, sparkling and ice wines. Each chapter opens with an entertaining introduction to the wine highlighting its main features, and is followed by recipes for all four seasons. Once a particular wine has been chosen, cooks can access a variety of recipes that suit the wine. Tony De Luca studied in North America and landed positions at various world-renowned hotels and restaurants. He is currently Chef de Cuisine of Hillebrand Estates Winery Restaurant in the wine country of the Niagara Peninsula, Ontario.
Preparing souffle at home can be a pleasurable experience and can make your reputation as a home chef. Follow these instructions carefully for a result that is at once light, airy, tall and intensely flavored.
Servings: 8
3 Tbsp. / 45 mL softened unsalted butter
2 Tbsp. / 30 mL granulated sugar
3 oz. / 90 g chopped chocolate
1/4 cup / 50 mL cocoa powder
1 cup / 250 mL milk
1 vanilla bean, split
1/4 cup / 50 mL unsalted butter
1/2 cup / 125 mL all-purpose flour
5 egg whites
4 egg yolks
6 Tbsp. / 90 mL granulated sugar
Rub the insides of 8 ramekins (4 oz./125 g each) with the softened butter. Divide the 2 Tbsp. (30 mL) of sugar among the ramekins and shake each ramekin to coat the insides with a thin layer of sugar. Pour out any excess sugar and discard.
In a small saucepan set over low heat bring the chocolate, cocoa powder, milk and vanilla bean to a boil. Take out the vanilla bean and scrape any seeds that remain in the bean back into the milk. Make a paste with the butter and the flour. Add the boiling chocolate milk a little at a time until it has bound the chocolate and made it thick. Stir constantly to form a smooth base, about 5 minutes.
Remove the saucepan from the heat and stir one egg white into the still-hot chocolate base. Using a whisk, beat the mixture until smooth, making sure that no lumps appear. Transfer the chocolate base to a bowl and add one egg yolk at a time, stirring after each addition to incorporate thoroughly.
Preheat oven to 350 degrees F (180C).
Combine the remaining egg whites with the 6 Tbsp. (90 mL) of sugar in a stand mixer and process on high speed until the egg whites have formed stiff peaks. Stir the egg whites into the chocolate/egg base in 3 additions. Make sure after each addition that the stiff egg whites are incorporated gently and thoroughly.
Pour the chocolate souffle mixture into the prepared ramekins to half full. Place in a bain-marie in the oven and bake for 30 minutes. Serve immediately.
