Frozen Amaretto Souffles

April 1st, 2007 by
Chef Thom

Frozen Amaretto Souffles are so simple to make it’s ridiculous.
It was also one of the most popular desserts for banquets when
I worked at the country club. Seeing how I am writing a new
cookbook called Country Club Desserts and it
will be one of the featured recipes, I thought I would share it with you all here first.
At the bottom of the recipe you will find a couple of variations to try.
This recipe will yield 12, 4 ounce champaign glasses of souffle but you can also use
small butter crocks like we would sometimes do. When we used the crocks at the club, we would add a rim of parchment paper going about one inch over the top rim of the crock.

6 egg yolks
2 whole eggs
� cups sugar (granulated)
� cup Amaretto
2 cups heavy cream, whipped with amaretto and 10x (confectionery) sugar
toasted Almonds and toasted shredded coconut (garnish)

Whip egg yolks and eggs for about 12 to 15 minutes slowly adding the sugar and
Amaretto.
Whip for an additional 8 to 10 minutes.
Pour into glasses and freeze.

After they are frozen and just before serving top with the Amaretto flavored whipped
cream. Garnish with toasted almonds and coconuts.

Variations

Blueberry and Peach

Substitute either blueberry or peach liquor for the amaretto and add � cups of either diced peaches or whole blueberries to the ingredients. Garnish with toasted coconut, fresh peaches or blueberries.

Eggs Sunny Side Up

March 25th, 2007 by
Chef Thom

Have you ever order eggs sunny side up in a restaurant and they arrived at your table perfect? The whites where cooked all the way through, the yolk was still soft and gooey they where even nice and round. I know you probably figured it was a special trick the breakfast cook knew and you wished you could do them at home like that. But you also thought they used special pans or have a special stove the used to cook them on.
Well I’m going to show you how to cook your eggs sunny side up and perfect every time and it is just as easy as the way you cook them now. There are a couple of tricks, but nothing special and they can be dome with the pans and utensils you more then likely already have.

First if you can, take your eggs out of the refrigerator a couple of hours before you are going to cook them. The idea is to lit them warm up to room temperature so you get all the egg out of the shell. This is not a necessary step, so if you can’t do it don’t worry.

Next crack the eggs into a bowl and not directly into the pan you will cook them in. You do this for a couple of reasons. First it is a lot easier to get any shell pieces out of a bowl then a hot frying pan, you can use a big piece of eggshell to scoop them out. Also if one of the eggs happens to be bad you will find out before you start cooking them. Also it is a lot easier to keep the yolk whole when you can take your time cracking the shell.