First Look: A Recipe from Farmer and Chef Asheville

First Look: A Recipe from Farmer and Chef Asheville

Christine and I are in full editing and testing mode for the cookbook; we plan to get the book to the designer, Susan McBride, by July 1! We are up to our elbows in delicious produce, meats and poultry from the farmer’s market, local grains and cheeses, fresh fruits, homemade pasta, and fermented vinegars. We’re eating our way through chef and farmer recipes, loving every sink full of dirty dishes.

We wanted to let you know how we’re progressing; at this moment we have 129 recipes with more promised by the end of May. Just wait until you see the Table of Contents; stay tuned.

Meanwhile, we share this recipe from Susan Murray, Carolina B&B owner and brilliant cook. Thanks, Susan!

Peach Vanilla Breakfast Souffle
~ Susan Murray, owner Carolina Bed & Breakfast (http://www.carolinabb.com)
Serves 4

Note: If fresh peaches aren’t available, 1 (12-ounce) package frozen sliced peaches works well. Thaw the peaches first.

1/2 stick (1/4 cup) unsalted butter
1/2 cup firmly packed brown sugar
1 tablespoon dark corn syrup
About 3 fresh ripe peaches, peeled and thinly sliced
About 4 (1/2-inch-thick) slices white bread, crusts removed, and cubed
4 large eggs
1 cup half-and-half
1 1/2 tablespoons Peach Schnapps
1 teaspoon vanilla extract
Pinch of salt

The night before serving, butter 4 (1-cup) ramekins or ovenproof dishes. Place the ramekins on a rimmed baking sheet for easier handling.
Combine the butter, brown sugar, and corn syrup in a small saucepan; cook over medium-high heat, stirring constantly until the brown sugar is dissolved. Remove from the heat, and spoon the sauce into the prepared ramekins, dividing evenly.
Arrange the peach slices in the bottoms of the prepared ramekins. Fill the ramekins with the bread cubes.
Lightly whisk the eggs in a large bowl; whisk in the half-and-half, liqueur, vanilla, and salt. Pour the mixture evenly over the bread cubes in the ramekins; fill them completely, pressing down lightly on the bread to submerge in the egg mixture. Cover the baking sheet with the prepared ramekins, and refrigerate overnight.
To bake the soufflés, preheat the oven to 350 degrees F. Place the baking sheet with ramekins in the center of the oven and bake until puffed and the edges of the soufflés are golden brown, about 35 minutes.
Remove the baking sheet from the oven and let it stand 5 minutes. Working with one at a time, carefully lift a ramekin from the baking sheet using a flat spatula, and place on a thick cloth on the counter. Invert a serving plate over the ramekin; using the cloth, and protecting your free hand with an oven mitt, carefully invert the soufflé onto the plate and remove the ramekin. The hot syrup from the bottom of the ramekin will pour on top of the soufflé. Serve right away.

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