Our plans have been quite up on the air with a date change for our trip. We have been keeping up with the movie nights though and I have lots to share with you. So without further ado…
We did a lot of movie nights over the break after Christmas and caught up on a few outstanding crafts. Beauty and the Beast was a new one and perfect for a snowy winter day. We made a cheese souffle for dinner and it was surprisingly easy! It didn’t rise as much as I had hoped and it fell a little for the photo but it was still amazingly delicious. So much so that my carnivore husband asked for it for both New Year’s Eve dinner and his birthday two days later. I found the recipe here and I highly recommend it, I’ve posted it below.
30 mL finely grated Parmesan cheese
250 mL whole milk
37 mL unsalted butter
45 mL unbleached all purpose flour
2 mL paprika
2 mL salt
Pinch of ground nutmeg
4 large egg yolks
5 large egg whites
50 mL (packed) coarsely grated Gruyère cheese
1. Position rack in lower third of oven and preheat to 205˚C. Butter 1.5 L soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming.
2. Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
3. Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish.
4. Place dish in oven and immediately reduce oven temperature to 163˚C. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.
The craft was actually quite a bit of work but so worth it in the end. We decided to do a bookmark because both Belle and our family love reading. I found an image here and converted it to black and white. I printed it and redrew the lines in a darker black marker. Then I showed my daughter how to use the exacto knife and she cut out all the white pieces. We then glued scraps of coloured tissue paper to the back and enclosed it all with a piece of white tissue. It turned out so nicely and she was really proud of herself. Here it is with a few of the books on her reading list for 2013. We also started her and her brother up on goodreads so they can record the books they are reading. They have challenged themselves to reading 100 books this year and if my girl does 60 by the trip I told her she would earn a visit to Blizzard Beach. Yes, I am bribing her. Anyone have any good suggestions for books for kids 7-10?