Don’t let that big word, Souffle, scare you.  Even I could make this one….and I did.  Enjoyed it with a big cup of coffee for breakfast.  Yea, yea, ’tis the season to eat candy in the morning.  We think that the Sidamo blend from Village Coffee Roastery is the perfect accompaniement. 

1 1/2 cups brewed coffee – Sidamo Blend*
1/2 cup milk
1/2 cup white sugar, divided
1/4 teaspoon salt, divided
1 envelope (1 tablespoon) unflavored gelatin
3 eggs, separated
1/2 teaspoon vanilla extract

In the top of a double boiler over simmering water, combine coffee, milk, half the sugar, half the salt and gelatin. Stir until solids are dissolved. Stir in remaining sugar and salt and the egg yolks. Cook and stir until thick and creamy, and mixture coats the back of a metal spoon. Remove from heat.
Whip the egg whites (with a pinch of salt, if desired) until stiff peaks form. Fold egg whites and vanilla into slightly cooled custard. Pour into a serving dish or mold and chill until set.

Sidamo

The flavor of Sidamo is alluring and complex. Gentle floral scents waft from the cup, imparting a tart and a complex fruitiness. The crisp acidity gives it a lively finish and leaves you wanting more.

My Mom always made these cookies for Christmas and I know why ~ they’re easy!!  With 5 kids clamoring for attention and basically freaking out during those last few days before the arrival of the ‘big guy’, she’d escape to the kitchen and throw a few batches together.  Now that I’m older (and perhaps a bit wiser) I think I understand another reason she chose to whip these up….Rum!  Hey, if you had to work as hard as she did, you’d take a few nips from the bottle, too!  Thanks, Mom:)

Russian Tea Cakes

• 1 cup butter
• 1 teaspoon vanilla extract
• 6 tablespoons confectioners’ sugar
• 2 cups all-purpose flour
• 1 cup chopped walnuts
• 1/3 cup confectioners’ sugar for decoration
• 8 Cups of Rum (kidding, just a few eye droppers full)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners’ sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, add a few squirts of spiced rum and roll in remaining confectioners’ sugar.

One of the best parts of my job is meeting new people.  The best part of that part is when they become dear and fast friends.  Jim McMahon was referred to me for ‘party help’ this December.  ‘Helper’ doesn’t even begin to describe this guy and what he did for me!  Basically, he took over the kitchen with complete aplomb and spent most of his time making sure I was having fun.  WOW!  Thank you so very much, Jim…you were my early Christmas gift!  On another note, Jim is a student at the Art Institute of Phoenix Culinary Program ~ he’s already a great cook, can’t wait to call him “Chef”!

Jim McMahon’s Meatless Musakka

A cultural mix of Greek, Turkish and Bulgarian flavors and history infuse this savory vegetable main dish of mushrooms, eggplant, tomatoes, feta cheese and chickpeas. This comforting meal is lightly scented with oregano and topped with a creamy yogurt topping.

Sauce Ingredients

• 1 Tablespoons of olive oil

• 1 large or 2 medium portabella mushroom, stem and gills removed, chopped small   

• 4-5 garlic cloves, sliced    

• 3/4 teaspoon dried oregano. (Greek or other Mediterranean style.) 

• 1 7oz can tomato sauce  

• Salt and Pepper to taste

Filling Ingredients

• 2-3 Tablespoons olive oil

• 2 medium eggplants (about 2 pounds total

• 1 medium onion of choice, sliced    

• 1 15-16oz can chick peas, rinsed, drained and dried.

• 1 14 oz can of diced tomatoes, strained (diced fire-roasted tomatoes work well)    

• ¾ cup dried bread crumbs 

• ½ cup moist Feta cheese  

• ¼ cup Romano or Parmesan cheese grated

Topping

• 1 cup thick yogurt, Greek style or plain strained. See note 1    

• 2 large eggs  

• Salt and Pepper to taste.

• Accompaniment

• 4 Whole Wheat Pita bread (optional) 

 Directions

Preheat oven to 450 degrees F.

Sauce: Over medium heat, warm an 8-10 inch skillet, add olive oil. When oil is heated, add chopped mushrooms and sauté until well browned. Add the oregano and sliced garlic and sauté 1-2 minutes without browning the garlic. Add the tomato sauce and most of the reserved juices from fire roasted tomatoes bring to a simmer and reduce heat to low. Cover and simmer about 30 minutes. Season to taste with salt and pepper. ( If sauce appears too thick add remaining reserved juice)

Filling: Slice the eggplant in half lengthwise, and then quarter it lengthwise and cut into planks of about ½ inch thickness.  Place on a baking sheet and rub both sides with olive oil, season with salt and pepper. Place in oven on middle rack for 8-10 minutes to cook until slightly tender. Place on a plate to cool. Heat a skillet on medium heat, add 1 tablespoon of olive oil, add onions and cook to slightly caramelized.  (5-8 minutes). Add the garbanzo beans and cook about 5 minutes. Remove from heat and cool.

Rub the bottom and side of an 8x8x2 baking dish with olive oil. Evenly sprinkle ¼ cup of the breadcrumbs on the bottom, then a very thin layer of the tomato sauce. Place a layer of eggplant to tightly cover the bottom. Add a layer of the garbanzo bean mixture, then add the diced tomatoes. Lightly season with salt and pepper. Sprinkle about ½ of the feta cheese and cover with tomato sauce. Repeat with another layer in the same order. Mix remaining breadcrumbs and Romano or Parmesan cheese, sprinkle over the top.

Topping: In a bowl, combine the yogurt and 2 eggs, whisk until blended. Pour over the top and allow to sink into the dish. Place in the preheated oven and cook 25-30 minutes or until the top is golden brown and bubbling on the sides. Remove and cool about 15 minutes before cutting. This gives it time to set up.

Serve with Rice pilaf or warmed pita bread.

Note1: To strain regular yogurt, place a paper towel in a collider over a bowl. Spoon yogurt in paper towel colander placed over a large bowl and allow to drain about 30 minutes.

 Here’s a link to a Slow Food Write-Up Featuring this Recipe:

http://downtowndevil.com/2011/09/19/13337/slow-food-phoenix-challanges-community-to-eat-heathy/