Our final Breakfast Buffet. October 2011.

On our final Breakfast Buffet, we made a sweet version of crepes, folded in quarters with a touch of Berry Compote in the middle, topped with strips of melted dark chocolate.

Here goes the recipe we used for our Berry Compote:

Ingredients

Berries, aromatics, sugar and some kind of liquid to complement the berries (we used a light red wine).

Mix all the ingredients with about 2/3 of your berries and bring it to a simmer. 

Reduce it until it reaches a Glace consistency. To check the Glace consistency it should coat the back of a wooden spoon. 

When you pass your finger through it horizontally, it should hold its shape.

Now remove it from the heat and add the rest of your berries.

Another part of our breakfast meal:

Baked ham, breakfast sausages, cheese plate, bacon, flavored mint water, fresh brewed coffee and each person received a cheese souffle. 

There were 3 extra ones that no had space to enjoy. Since I was also too full to eat it, I decided to take them home and eat it the next day. I kept them chilled and the next day I had heated one up on the little toaster oven and had it for lunch, it was even more flavorful, the flavors had time to set.

Hint

When cooking ham, always cook it in medium to low heat in the oven since ham is usually cured with salt and sugar. 

If cooked in the pan it will burn and not taste very good.

Bacon should also be cooked in the oven, at medium low heat, so that it does not wrinkle, unless if you will be using it chopped inside of a recipe, than you can cook it in a pan as you wish.

Learning how to make Cheese Souffle

 The heaven of heavens.

Any meal that includes Good Quality ingredients from eggs, dairy (especially Fromage), salads, fruits and nuts are delicious.

Here goes my "To Die For" Fromage Souffle recipe:

Butter, flour, milk, salt, white pepper (or black if you prefer), cayenne, nutmeg, egg yolk, Gruyere cheese and egg whites. 

You can play around with the proportions according to how rich or tasty you like your food to be. 

One thing you must remember though is once you have your warm mix of yolks, milk, cheese and seasonings, fold in your egg whites gently, just enough so that you don't see them in your dough. 

Now put them in your souffle ramekins or one ceramic baking pan.

Put the souffle in a preheated medium hot oven and bake. 

If you open the oven while they are baking, they might deflate, but once you shut it and the temperature rises again, they will inflate again, since hot air rises inside the air bubbles.

Once they have reached the right color, open, check it they are done by shaking them. If the centers do not jiggle they are done.

NOW YOU MUST SERVE IMMEDIATELY, since once the air inside them gets cool, it will naturally poof down. 

They will be light, fluffy, creamy and very flavorful. 

It was definitely an "Umami" taste to the mouth.