A nice winter squash recipe!
There are a few different color varieties of dumpling squash. The yellow orange color variety looks pretty on a plate. Dumpling squash have a delicate flavor that tastes kind of like acorn squash. In fact, most varieties of winter squash have flavors that taste like acorn squash, butternut squash or pumpkin. Two dumpling squash are required for this recipe. A par baked dumpling squash is used as a souffle baking dish for the presentation of this recipe and a second dumpling squash is used to make the souffle. Because the souffle is baked in a squash shell, the souffle is guaranteed to have a moist texture.
Dumpling Squash Preparation: Cut the tops off of 2 dumpling squash. Remove the seeds and pulp. Place the dumpling squash on a roasting pan. Place 1 pat of unsalted butter in each dumpling squash. Bake in a 290 degree oven, till the squash just starts to become tender. Allow the squash to cool to room temperature. Set one of the dumpling squash aside. This dumpling squash will be used as the souffle baking dish. Cut the second dumpling squash in half. Scrape the dumpling squash meat out of the shell and set it aside.
Bechamel Sauce: This recipe makes a little bit of extra bechamel sauce that can be used for a second souffle or another recipe. Heat a sauce pot over medium/medium low heat. Add 5 pats of unsalted butter. Add an equal amount of flour, while constantly stirring, to make a roux. Constantly stir till the roux become a white color, with very little hazelnut aroma. Add 1 cup of milk while whisking. Add 1/2 cup of cream. Stir as the sauce heats and thickens to a very thin sauce consistency. Reduce the temperature to low heat. Add thick slice of onion. Add 1/2 of a clove. Add sea salt and white pepper. Add 1 tiny pinch of nutmeg. Gently simmer and reduce the sauce, till it becomes a thin sauce consistency. Pour the sauce through a fine mesh strainer into a second sauce pot. Keep the sauce warm on a stove top.
Brandied Dumpling Squash Bechamel Puree: Place the reserved dumpling squash meat into a small sauce pot. Add 1/4 cup of the bechamel sauce. Place the sauce pot over medium low heat. When the sauce start to simmer, add 1 ounce of brandy. Add 1/2 teaspoon of sugar. Add 1 tiny pinch of allspice. Simmer the ingredients for 1 minute. Finely puree the ingredients with an electric puree wand or a food processor. Place the thick puree into a mixing bowl. Add a little bit more of the bechamel sauce, while whisking, till the puree becomes a medium thin sauce consistency. Dumpling Squash Souffle: Place 2 egg whites in a second mixing bowl. Whisk the egg whites, till medium stiff meringue peaks appear. Gently fold the meringue into the brandied dumpling squash bechamel puree. Place the reserved baked dumpling squash on a baking pan. Pour the dumpling squash souffle batter into the whole baked dumpling squash, till it becomes full. Select a steel ring mold that is the same width as the open top of the dumpling squash. Brush the inside of the ring mold with melted unsalted butter. Press the ring mold onto the mouth of the dumpling squash, so it is firmly seated. (The ring mold will act as a souffle collar.) Bake the souffle for 20 minutes in a 375 degree oven. Run a paring knife against the inside of the steel ring mold, to loosen the souffle from the steel ring mold collar. Remove the ring mold. Place the dumpling squash souffle on a plate. Garnish with an Italian parsley sprig. Serve immediately, before the souffle deflates!
Viola! A nice tasting savory dumpling squash souffle with a natural presentation! ... Shawna
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