At my house, we celebrate Easter and Passover. I was raised Catholic and my husband was raised Jewish. These Spring holidays play a crucial role in our remembering redemption from slavery and the deliverance to freedom.
Meals with lamb, spring greens and eggs are where my recipes bring these two religions together in acknowledging traditions. The Jews serve only unleavened bread during passover and in our house I have taken it a step further by avoiding gluten altogether. Soufflés are fun and easy. Don’t be intimidated by them as they are so rich without being heavy.
For passover I am often asked for recipes without gluten. Who needs gluten? I am not a fan of replacing one grain for another “flour”. I love everything about souffles. Once you master this recipe, consider a savory green souffle. They are very light and fluffy and can be easily incorporated into any course, and naturally they are gluten free, without adding anything or replacing anything!
7 ounces bittersweet chocolate
5 tablespoons sour cream or housemade strained yogurt *
½ cup melted grass fed butter or coconut oil + more for wiping ramekins
5 egg yolks
3 tablespoons of water
5 tablespoons of xylitol or rapadura unrefined sugar to dust the ramekins
7 egg yolks
Place chocolate in double boiler and allow to melt. Add butter or oil. Remove from heat and allow to cool and add sour cream. Preheat oven to 375°F. Butter 8 ramekins and dust with sugar. In a bowl with electric mixer, mix on high the egg yolks and water. Beat for about one minute until light and fluffy. Add to the cooled chocolate mixture. Beat the egg whites separately on high until stiff.*
Mix yolk and chocolate mixture until well blended. Then gently fold in the stiff whites. Do not over mix. Spoon mixture into ramekins, almost full. Bake 20-25 minutes. The souffles should rise and be puffy, with a dry top and a little but jiggly.
*Notes: Look for real sour cream, which is heavy cream allowed to sit on the counter for hours and fermented and strained. It does not compare to store bought sour cream. If you cannot find, skip it and use the best yogurt you can buy and strain it yourself in a mesh strainer until it is very thick like sour cream.
Be sure to wash the beaters well when going from beating the yolks to whites as your white will not beat well if there is any yolk on them.
Jan Buhrman is a caterer, a localvore educator on Martha’s Vineyard. In the off season, Jan develops recipes with nutritionist John Bagnulo, MPH, PhD and together they host Diaeta Way. Diaeta Way is one of the many websites that can help us find our own balance in nutrition. John and Jan have been forging the path to understanding our evolving nutritional world while finding balance and eating delicious meals around the table.
For more information click here or visit: Diaetaway.com