Cheddar Cheese Souffle

I always start out the New Year with the resolution to eat more fruits and vegetables and serve more meatless meals.  That's easy to do during the summer months when the farmers' market is going full swing and produce is at its best, but during the winter it's more of a challenge.  Dinner usually includes a salad, (often Yvonne's Caesar) and a simple side.  I found some wonderful Tillamook Extra Sharp White Cheddar Cheese on sale over the weekend and served this delicious souffle last night for dinner.  I ate too many German Chocolate Cake Macarons last week so didn't make a sauce.  It was excellent without one, but if you prefer something more substantial a shrimp or crab sauce is wonderful spooned over the cheesy, light souffle.

Timing is the thing here.  I baked my souffle for 55 minutes and set it on the table immediately when it came out of the oven.  I had my camera set up for pictures and snapped half a dozen within a minute or two.  I can actually see the souffle falling from one photo to the next.  So you have to be quick!  

Cheddar Cheese Souffle...McCall's Cookbook, 1962 edition

4 eggs, separated

2 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon paprika

3/4 cup milk

2 cups (1/2 pound) grated sharp cheddar cheese

1/4 teaspoon cream of tartar

In large bowl of electric mixer let egg whites warm to room temperature - 1 hour.

Melt butter in medium saucepan; remove from heat. Stir in flour, salt, cayenne and paprika till smooth. Stir in milk.  Over medium heat, bring to boiling point, stirring.  Add cheese; stir until it melts.  Remove from heat. Let cool. Stir in slightly beaten egg yolks.

With mixer at high speed, beat egg whites with cream of tartar just till still peaks form when beater is slowly raised.  With wire whisk or rubber scraper, using an under and over motion, gently fold cheese mixture into egg whites.  Turn into ungreased 1-1/2 quart, straight sided souffle dish.  Make top hat:  With back of a large spoon make a deep path around souffle top, about 1 inch from the edge.

Set dish in pan containing about 1 inch hot water.  Bake at 350 degrees F. for 50-55 minutes.  Serve at once.  This souffle is good by itself or dressed up with a seafood sauce or vegetable ragu.

I'm linking this post to Foodie Friday at Designs by Gollum. If you are looking for great new recipes this is the place to find them.  Hope you stop by.