It's French Friday with Dorie time again, and this week's recipe is Muenster cheese soufflé. Now, to make a Muenster cheese soufflé, I figure you must use Muenster cheese - am I right? Umm, unfortunately, I didn't have Muenster cheese, so I used Devondale Light Cheddar Cheese. Hey, it's cheese!
I divided the recipe into a quarter so I could make one serve - as the proportions of ingredients are in odd volume measures, this was no mean feat. (Thanks to Kayte for my teeny tiny Oxo measuring cup.) Apart from my cheese choice, I also lightened this up by using margarine instead of butter, and using skim milk. I further thumbed my nose at the recipe by using black pepper - who needs two kinds of pepper in the house?
And you know what? This was delish. I served it for breakfast with a handful of baby spinach leaves (not pictured), and it was really good. The only hard part was waiting for 25 minutes for the soufflé to cook.
To see what the other Doristas thought of this recipe, visit the LYL section of the FFWD website.
I used a sharp cheddar too. Mine rose in the oven and promptly fell immediately. fortunately they are tasty re-heated on a green salad! I also made 1/3 of the recipe to make two tiny ones.
ReplyDeleteI'm impressed with your recipe dividing to give the smaller serve. It is hard when the original ingredients aren't in nice even amounts but so often a recipe makes far more than you want!
ReplyDeleteI went with black pepper too!
ReplyDeleteAs long as the cheese is melty enough, I think this recipe would hold up to a lot of choices.
Loved this one
My goodness, you certainly had your way with this week's recipe. Looks great though. I always ignore the white pepper recommendation too because I figure that it's just an aesthetic thing and nobody in my house is too concerned about the looks of the thing. So long as it's tasty.
ReplyDeleteI never thought of these for breakfast, but I'll be they were great! I'm sure I would have liked your version, too.
ReplyDeleteBreakfast soufflé... now that's an idea. Maybe I can squeeze mine in before heading to work in a couple of hours. :-)
ReplyDeleteThat's great that you can sub things according to taste or what you have and it's still delicious! :D
ReplyDeleteI'm sure this was delicious with ANY cheese! Beautiful!!! And perfect for breakfast :)
ReplyDeleteI thought about making a smaller portion but gave up
ReplyDeletetrying to figure out to to divide the ingredients. As it
turned out I only had three dishes anyway. Yours
looks lovely.
OhMy!! did you actually get the souffle out of its container?!! Looks great!
ReplyDeleteI did! It looked better out than in.
DeleteI, also used a sharp cheddar. They came out wonderful and deflated quickly! However, they were scrumptious!
ReplyDeleteI used black pepper as well! Don't have time to deal with buying white pepper.
ReplyDeleteWhat's great about this recipe is you can use any cheese. Wonderful poof.. congrats.
ReplyDeleteI cannot even FIND white pepper corns here in po-dunk. Just a s good wit black....and cheddar.
ReplyDeleteNo way could I get my soufflés out of the cup! They stuck to the sides so much I got no pouf. They did resemble yours in that I too used black pepper. But I do that because I love the look of it in things like this.
ReplyDeleteAny cheese in a soufflé sounds good to me. It looks beautiful, too.
ReplyDeleteYour single cheese soufflé looks fabulous - took me a while to find the Munster cheese and I am a day late but I also enjoyed this recipe very much!
ReplyDeleteHave a great weekend!
Looks delicious no matter what the cheese.
ReplyDeleteI couldn't taste the munster cheese, so I think Cheddar was a wise substitution. I love how puffy your souffles are!
ReplyDeleteI think it is great that you changed it up and enjoyed it. One take away I had from this week (other than the fact that I do in fact like "smelly" cheeses.....) is that souffles are easy, yummy and to be enjoyed often. I don't feel compelled to stay married to the specific ingredients - simply to make some again.SOON :)
ReplyDelete