Candle in the Woods

Fine wine and private gourmet dinner parties for discerning clientele

Some people don’t do dessert, but we’re out to change your mind… not a single guest has ever left their dessert on their plate at our place! Perfectly matched to dinner, every dessert is homemade, & accompanied by the appropriate dessert wine, port, cognac, or liqueur… better keep your spoons!

There’s nothing finer...

Can you imagine?

· Souffles

· Poached pears stuffed with crème Brulee

· Rhubarb and cinnamon tarte

· Pots au chocolat

· Volcano cake

· Ghirardeli chocolate-mint mouse

· Baked peaches with real caramel sauce

· Baked Alaska

· Mexican coffee

· And many more taste bud delights...

 

Mixed berry and Ginger soufflé:

>Pre-heat the oven to 400 degrees.

>Coat your ramekins with butter and sugar and put on a large baking sheet.

>Make a mixed berry puree with fresh or frozen berries, Chambord, sugar and ginger to taste. Reduce to 12 oz or so.

>Make the soufflé batter: For 6, separate 10 oz of egg whites. Best at high speed. When they are frothy, add a pinch of cream of tartar.

Beat to stiff peaks, and add 1/3 cup sugar slowly, while continuing to beat.

>Fold in 6—8 oz of puree slowly and carefully.

>Fill ramekins

>Put baking sheet in the oven and immediately lower heat to 375.

>Bake for 16—20 minutes, or until risen and golden brown. Don’t open the oven! :)

> Make Crème Anglais (CA) while the soufflés cook.

>Serve immediately. Spoon CA over soufflé, and spoon a bit of the left over puree on top. Enjoy!

 

A perfect mixed-berry and ginger souffle , one of chef Adlard’s award winning specialties.

To contact us:

11805 E. Nunn Road

Athol, Id. 83801

208-664-0135

208-683-9911

candleitwoods@yahoo.com

funnflip@msn.com