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Suggested Wine Pairing: "NOUVEAU" A Refreshingly Light, Easy to Drink, Fruity Red Wine

Classic Cheese Soufflé
:Recipe by Sunset via myrecipes

Notes: You can prepare the dishes, make the sauce (through step 2), shred the cheese, and separate the eggs up to 4 hours ahead; cover separately and chill. Stir sauce over low heat until hot before proceeding.

1/4 cup (1/8 lb.) butter
1/4 cup all-purpose flour
1 1/4 cups milk
1/4 teaspoon cayenne
1/4 teaspoon salt
1 1/2 cups shredded sharp cheddar, pepper jack, or Gruyère cheese (6 oz.)
6 large eggs, separated
1/4 teaspoon cream of tartar

Generously butter a 2-quart soufflé dish or six 1- to 1 1/4-cup soufflé dishes; if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan.

In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat.

Add cheese and stir until melted. Add egg yolks and stir until the mixture is blended and smooth.

In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended.

Scrape the batter into the prepared soufflé dish (or dishes). If the dish is more than 3/4 full, use foil collar (see “Crowning Glory,” below). If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking.

Bake in a 375° regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes for large soufflé, 15 to 20 minutes for small ones. Serve immediately, scooping portions from single soufflé with a large spoon.

Crowning glory

Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it’s less full, the soufflé may not rise over the rim. If it’s more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here’s how to make one.

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

Suggested Wine Pairing: "ARTESIAN WHITE" A Carbonated Sweet White Wine

Rhubarb Tart with Orange Glaze
Recipe By: April Kamnetz via Badger Kitchen

It is rhubarb season! There are so many things you can do with rhubarb and I adore the tartness of it in deserts or savory dishes. This tart is simple, easy and elegant. It looks like you put a lot of work into it but didn’t, making it perfect for guests.

The hardest part of this dish is cutting the stalks on a large enough angle to make them big beautiful slices. It could have been that my stalks of rhubarb were on the smaller size in the thickness department or I just don’t get how to cut diagonally. The diagonal cutting is for appearance more than anything. If you decided to throw appearance out the window, just spread the rhubarb evenly over the tart. Taste is what really matters anyways and this is a perfect dish for people who may be skeptical about rhubarb. The rhubarb is not overwhelming and the orange juice mellows it out at the same time. Serve it up with some vanilla ice cream and enjoy!!

1 cup fresh orange juice (about 2-3 large oranges)
1 tablespoon fresh lime juice (about half a lime)
1/2 cup sugar
1 pound rhubarb stalks (6-8 medium stalks), thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry, thawed

Preheat oven to 400F.
Stir together orange juice, lime juice, and sugar in a medium bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes, while rolling out the puff pastry.
Cut the pastry in half lengthwise, then roll out each piece into a 11-by 7-inch rectangle, on a lightly floured surface. Arrange the pastry rectangles side by side on a large ungreased baking sheet. Score a 1/2-inch border around each pastry rectangle (do not cut all the way through). Prick the pastry inside the border all over with a fork.
Strain rhubarb mixture, reserving the liquid. Top 1 pastry rectangle (inside the border) with half the rhubarb, overlapping slices slightly. Repeat with the other pastry rectangle.
Bake until the pastry is puffed and golden on the top and underside, about 25-30 minutes. Meanwhile, boil the reserved rhubarb liquid in a small saucepan, skimming foam off the top, until it has reduced to about a 1/4 cup, 15-20 minutes.
Transfer tarts to a rack, brushing the rhubarb and pastry with the glaze.

Suggested Wine Pairing: "JONNYCAKES" A Grape Wine With Strawberry Added

Simply Delicious Strawberry Cake
Recipe By: Paula Deen
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

Strawberry cream cheese frosting, recipe follows……..
Strawberry Cream Cheese Frosting:
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners’ sugar
Freshly sliced strawberries, for garnish, optional

Preheat oven to 350 degrees F.
Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin.
Add pureed strawberries, eggs, oil, and water; beat at medium speed
with an electric mixer until smooth.
Pour into prepared pans, and bake for 20 minutes, or
until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy.
Beat in 1/4 cup of the strawberry puree and the strawberry extract.
(The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.)
Gradually add confectioners’ sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake.
Garnish with sliced fresh strawberries, if desired.