Recipe: Orange Omelet Souffle with Warm Strawberries and Lemon-Blueberry Variation, 1980's

ORANGE OMELET SOUFFLE WITH WARM STRAWBERRIES

"Airy and light like a souffle but easier to make, this dish features a sweet froth of eggs baked in a buttery citrus sauce. Served with warm berries and a cool blend of sour cream and whipped cream, it makes a delightful spring brunch entree. And because it can be served in place of an omelet, we call it an omelet-souffle.

Most of the brief preparation is done at the last minute. Up to an hour ahead, separate eggs, assemble sauce ingredients, prepare berries, and make the cream topping. Beat the eggs just before baking.

Have guests seated when you bring this dish to the table - it settles quickly."

9 large eggs, separated
3/4 cup sugar (12 tablespoons), divided use
3 tablespoons all-purpose flour
3/4 teaspoon grated orange peel
6 tablespoons butter or margarine
1/2 cup orange juice
FOR SERVING:
1/2 cup heavy whipping cream
1/2 cup sour cream
Warm strawberries (for serving, recipe follows)

With an electric mixer, beat egg whites on high speed until foamy, then gradually beat in 9 tablespoons of the sugar until whites hold stiff, moist peaks. Do not overbeat or underbeat, or souffle may separate and have a custard-like layer.

In a small mixing bowl (you don't need to rinse the beaters), beat yolks, gradually adding flour, until mixture is thick and light-colored. Beat in 1/2 teaspoon of the orange peel. Gently and thoroughly fold yolks into whites.

Meanwhile, melt butter over medium heat in a 10- to 12-inch ovenproof frying pan (the pan should be about the same diameter on top and bottom) or oval frying pan with about a 2-quart capacity. Stir in remaining 3 tablespoons sugar, orange juice, and remaining 1/4 teaspoon orange peel. Remove from heat when bubbling vigorously. Gently slide large spoonfuls of egg mixture into hot sauce.

Bake in a 350 degree F oven until omelet-souffle is lightly browned on top, set around edge, and moist and slightly creamy in center (center will jiggle slightly when pan is gently shaen), 9 to 10 minutes for a 12-inch pan or oval pan, 13 to 15 minutes for a 10-inch pan. If you prefer a firmer texture, bake until center jiggles only slightly when pan is gently shaken, 3 to 5 minutes more.

As omelet-souffle bakes, beat whipping cream until stiff; fold into sour cream. Make the warm strawberries.

Serve omelet-souffle at once; spoon portions into bowls or plates, spooning down to pan bottom to ladle out some of the orange sauce with each portion. Serve with warm strawberries and the whipped cream-sour cream topping.

WARM STRAWBERRIES

2 tablespoons butter or margarine
2 tablespoons sugar
1/2 teaspoon grated orange peel
1/2 cup orange juice
3 cups sliced strawberries

In a 10- to 12-inch frying pan, melt butter over medium heat. Stir in sugar, orange peel, and orange juice. When bubbling, stir in strawberries and remove from heat.

VARIATION:

LEMON OMELET-SOUFFLE WITH WARM BLUEBERRIES
Follow recipe for orange omelet-souffle but substitute lemon peel for orange peel and lemon juice for orange juice. Increase sugar in the pan sauce to 1-2 cup.

Serve with warm blueberries (recipe follows) and whipped cream-sour cream topping.

WARM BLUEBERRIES

2 tablespoons butter or margarine
1/4 cup sugar
1/4 cup lemon juice
1/2 teaspoon grated lemon peel
3 cups fresh or frozen blueberries

In a 10- to 12-inch frying pan, melt butter over medium heat. Stir in sugar, lemon juice and lemon peel. When bubbly, stir in blueberries. Cook, shaking pan gently, just until berries are warm.

Makes 4 to 6 servings
Source: Sunset magazine, 1985