Our friend Susan just celebrated a birthday (“H B 2 U, H B 2 U, H B D S … H B 2 U!”) so we thought we’d share her gift to us, a recipe for a yummy cheese mustard soufflé:
Ingredients:
1Tbsp softened butter
1/4 cup + 2 Tbsp. freshly grated parmesan cheese
6 eggs
1/2 cup sour cream
1/4 cup Pommery Moutarde de Meaux
8 oz gruyere cheese, cubed and chilled
8 oz cream cheese, cubed and chilled
Directions:
Butter a 2 quart souffle dish; dust with 2 Tbsp. parmesan. Mix eggs, sour cream, 1/4 c. parmesan and mustard in food processor. With motor running, add gruyere and cream cheese and blend 20-30 seconds until mixed (some shreds or bits of cheese are ok). Pour into prepared dish. Bake at 375 degrees for 45-50 minutes, or until a knife inserted in the center comes out clean. Serve immediately. Yield: 4 servings.
Order the great Pommery Moutarde de Meaux (PMM100).
