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Expat wanderer

Fresh Orange Souffle

This recipe is a little more complicated than most, because of the collar, but once you’ve done it – and it isn’t that hard – it is a piece of cake. You can leave out the Grand Marnier and it still tastes just fine. Delicious and cooling, light on a hot hot hot summer’s eve in Kuwait – or anywhere else. 🙂

Fresh Orange Souffle

This is another recipe from our time in Tunis, where oranges are so good and so sweet!

2 small naval oranges
2 envelopes unflavored gelatine
6 eggs
1 cup sugar
1 can frozen concentrate for orange juice, thawed
2 Tablespoons lemon juice
1 pint heavy cream
1/4 cup Grand Marnier or other orange flavored liquer

1. Prepare six cup clear souffle dish, or other clear straight sided glass dish with a collar – here’s how. Fold a 24” length of waxed paper in half lengthwise, wrap around dish to make a 3 “ extension of dish. Tape or use string to hold in place. (You use a clear glass dish so that the sliced oranges show around the sides)

2. Cut one orange into thin slices, arrange slices against side of souffle dish, chill.

3. Grate rind from remaining orange, measure 4 teaspoons.

Squeeze the juice of the oranges; measure into 1 cup measure adding water, if necessary, to equal 1/2 cup. Sprinkle gelatin over the orange juice, let stand 5 minutes to soften.

Set cup in a saucepan of simmering water, stirring until gelatin is completely dissolved. Remove from heat.

4. Beat eggs and sugar in a large bowl with electric mixer at high speed until thick and light. (10 – 20 minutes)

5. While eggs are beating, whip 1 1/2 cups of the cream in a small bowl until soft peaks form, refrigerate.

6. Combine orange rind, orange juice concentrate, lemon juice, orange liquer and dissolved gelatin; pour into egg mixture. Continue beating the mixture until it is well blended. Remove bowl from mixer, chill about 5 minutes by placing in larger bowl lined with ice cubes. Stir often, just until mixture mounds slightly when spooned.

Fold whipped cream into chilled mixture until no streaks of white remain. Pour into prepared dish, taking care not to disturb the orange slices. Refrigerate until firm, about 4 hours.

9. To serve, gently remove collar. Beat remaining cream in a small bowl until stiff. Garnish with chopped pistachio nuts.

Warning: Ummm, I just remembered, this is an old fashioned recipe that uses raw eggs. People with immune system difficulties, pregnant women, anyone worried about raw egg issues should not eat this souffle.

July 18, 2008 Posted by | ExPat Life, Food, Health Issues, Kuwait, Living Conditions, Recipes | 6 Comments

Grin for the Day

No matter how I feel, I Can Has Cheezeburger always gets a laugh out of me:

more cat pictures

July 18, 2008 Posted by | Uncategorized | 2 Comments