What's for Dinner, July 14, 2010

I'm going it alone today while Pam gets some errands done, so here we go:

Block 1 (changes leads)
Up and lunge x 6, exit north (16)
Side leg straddle x 2 (8)
3 repeater side leg (8)

Block 2 (same lead)
Revolving door (8)
Curtsy x 2 (8)
Boomarang x 2 (8)
Shuffle turn x 2 (8)
opt to combine boomarang and shuffle turn if time permits.

What's for Dinner?

Hot Grand Marnier Soufflés


This dessert is beautiful, dramatic, and perfect for holiday dinner parties. It's not make-ahead, but to ensure it comes together quickly, separate the eggs, coat the ramekins with sugar, and measure out all the ingredients in advance.

Yield: 6 servings


Cooking spray
3/4 cup granulated sugar, divided
4 large egg yolks
3 tablespoons Grand Marnier (orange-flavored liqueur)
3/4 teaspoon vanilla extract
6 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon powdered sugar

Preheat oven to 400°; place a heavy baking sheet on middle rack.

Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.

Place egg yolks in a large bowl; beat with a mixer at medium-high speed 5 minutes or until thick and pale. Gradually add 1/4 cup granulated sugar; beat 2 minutes. Beat in liqueur and vanilla.

Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters. Add the cream of tartar and salt; beat mixture until soft peaks form. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into liqueur mixture. Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.

Place soufflé dishes on baking sheet in oven; bake at 400° for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim). Quickly dust soufflés with powdered sugar. Serve immediately.

Note: Using a wide rubber spatula, gently fold egg whites into the batter by making a scooping motion from the bottom of the bowl to the top. This prevents the egg whites from deflating.

CALORIES 167 (18% from fat); FAT 3.4g (sat 1.1g,mono 1.3g,poly 0.5g); IRON 0.4mg; CHOLESTEROL 142mg; CALCIUM 18mg; CARBOHYDRATE 27.2g; SODIUM 109mg; PROTEIN 5.4g; FIBER 0.0g