The social network that celebrates Latin food
Gotta love social media!
I am the first to admit that I am beyond computer illiterate. In fact, I just got an iPad as a birthday gift (I know, nice right?) .and I held it helplessly in my hands asking my family what it was. I kid you not! I am slowly but surely coming around. I am now on Twitter (Anaqooks) and I “tweet” and “twitpic” regularly (yeah, that’s right. I know the lingo). I am on facebook (Ana Quincoces) and I blog. Yep, I even blog!
I discovered through facebook and sites like HispanicKitchen.com that people really love to talk about food. They love to make suggestions and share recipes. I have a new and wonderful group of friends because of our shared passion for food. I recently asked my facebook friends what kind of pumpkin recipes they would like to make this Thanksgiving. I got some great suggestions. I am working on some others before Thanksgiving- but in the meantime, I had to share this divine pumpkin soufflé I worked on this weekend. Perfect for a small Thanksgiving dinner I know what you are thinking... Oh, no! Not a soufflé! Soufflés fall! Yes they do, not gonna lie. But with a small group you can whip this up right before baking (you can make the pumpkin mixture in advance and combine with the egg whites just before baking). You can also “repuff” the already baked soufflés in a 400-degree oven for 5 to 7 min although they will never be quite as high. Either way, this is a great fall recipe and you don’t have to wait until Thanksgiving to try it. I’d love to hear what you all think...
Individual Pumpkin Soufflés
8 (6-oz) ramekins
1/2 cup half and half
1 tablespoon cornstarch
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 cup granulated sugar for coating ramekins
3/4 cup canned pure pumpkin (not pie filling)
10 large egg whites
1/4 teaspoon salt
Garnish with a sifted confectioner's sugar
1. Whisk together half and half, cornstarch, spices, and 1 Tbsp granulated sugar in a heavy saucepan. Bring to a boil over medium heat whisking for 2 minutes.
2. Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
3. Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with ¼ cup granulated sugar, remove excess, and place in a shallow baking pan.
4. Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time until egg whites attain glossy peaks, 2 to 3 more minutes. Fold one half of the egg whites into cooled pumpkin mixture, and then fold in remaining whites gently. Divide mixture equally (piled high) among ramekins.
5. Bake soufflés until puffed and light golden brown, about 17 to 20 minutes. Dust with powdered sugar and serve with Crème Anglaise and spiced whipped cream.
6. Top with spiced Crème Anglaise (see recipe below) and lightly sweetened whipped cream.
Spiced Crème Anglaise
1 cup heavy cream
2 teaspoons vanilla extract
Pinch of cinnamon
Pinch of nutmeg
Pinch of ground ginger
4 egg yolks
1/3 cup white sugar
1. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
2. While cream is heating, whisk together egg yolks and sugar and spices until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining cream mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.