Thursday, March 24, 2016

Frozen Cheese Souffle (A Family Favorite for 30 years)

(This Frozen Cheese Souffle is perfect for Easter brunch. I have made it every year for over 30 years, though for Yom Kippur break the fast!  It is marvelously simple and simply divine. I'm reposting this with my original pictures and even though I know photos speak louder than words, you will have to trust me, that in this case, this souffle not only looks better in person, it also tastes outstanding! (It is one of my most requested recipes.)


I know. Whoever heard of a frozen cheese soufflé? Trust me, you’ll be glad I turned you on. I discovered this recipe in college in a food processor cookbook. The same one I discovered the frozen cranberries in. The book has fallen apart or I would give you the title because this book  was worth every penny. It is kind of crazy that I have been making these recipes for over thirty years  and they are still as scrumptious as when I made them way back when.

I don’t know why I ever made that cheese soufflé way back when, but I suspect it had to do with the Julia Child craze. She made a lot of soufflés and they always seemed to be a lot of work. In actuality they aren’t, but when you are in college who wants to go through the trouble of whipping egg whites and then beating yolks? Maybe that is why I was attracted to this soufflé, because it requires nothing but a food processor. No baking and whipping egg whites at the last minute; you can stick it in the freezer and bake it when you want. It never fails to wow guests, and it never disappoints on flavor. Though it isn’t as light as Julia’s, it is rich and creamy and divinely simple!


Our Chaverah makes this every year for break the fast on Yom Kippur. Though I love blintz casseroles, this kind of ups the ante so to speak.This is comfort food for me and I decided it would be good to freeze one for Thanksgiving weekend. I wasn’t sure if or when I would use it, but I knew eventually it would find a home. Well, it didn’t take long. Sunday morning before everyone left me, I put it in the oven. My kids even got out of bed to eat it. Or should I say scarfed it? Unfortunately not many leftovers for me.

I love the crusty, golden, cheesy parts that stick to the side of the soufflé dish. You will see what I mean when you make your own. The only drawback to this recipe is that you need to put it in the oven about 90 minutes  before you want to eat it. I kind of look at this as newspaper time. You know-when everyone is still sleeping and you have the paper to yourself?

The weekend is here. And though this makes for a satisfying brunch it also makes a superb light dinner. It is perfect for a luncheon, too. In fact, it is just a perfect dish. You will worship me for this recipe. Well, I did always want to be a princess.


Frozen Cheese Souffle
Serves 4-8
Time to make: About 20 minutes to prepare and 60-90 minutes to bake
Ingredients:
1 T softened butter
¼ c plus 2 T Parmesan cheese (about 1 ¼ oz) room temp
6 eggs
½ c sour cream
½ t dry mustard
½ t salt
8 oz sharp cheddar, cubed and room temp
8 oz cream cheese, cubed and room temp
Directions:
Butter the sides and bottom of a 1 to 1 ¼ qt soufflé dish.

Using the steel blade of your processor, grate parmesan finely. Sprinkle 2 T Parmesan over sides and bottom of buttered dish. To the remaining cheese in the work bowl, add eggs, sour cream, mustard and salt. Combine well. With motor running, add the cubes of cheddar and cream cheese, a few at a time. When all are added blend 20-25 seconds. Pour mixture into prepared dish, cover well and freeze.

When ready to serve, bake in a preheated 375 degree oven for up to 1 hour and 30 minutes or until center is set. If you like it crusty you can bake it longer. You may bake it without freezing in a preheated 350 degree oven for about 50 minutes.











Get My Latest Recipes & More Via E-Mail

32 comments:

  1. Mmmm...that looks delicious. And it's gluten free, right?

    I don't wait for my guests to feel like royalty...I try myself to feeL princessy- even when I clean the house :-D

    ReplyDelete
    Replies
    1. Totally gluten free and that is important, your highness!

      Delete
  2. Totally gluten free and great for a dairy meal. As far as royalty-well-I guess I need better subjects to feel it!

    ReplyDelete
  3. Looks like a terrific recipe. The worshiping has already begun! ;-) Good stuff - thanks.

    ReplyDelete
    Replies
    1. I always wonder how you found me way back when, John!

      Delete
  4. I love it when bloggers pull out the big gun family favorite recipes. I've only made one souffle and that was under supervision in a Sur la Table class. I was surprised when it turned out, and pretty easily. Thanks for sharing this.

    ReplyDelete
    Replies
    1. Nothing hard about a real souffle, but this is so easy and quickly made in a food processor. Plus you can freeze it for whenever it might come in handy. I find if one is in the freezer, they don't last long!

      Delete
  5. I remember this! Happy to see a golden oldie return. :-)

    ReplyDelete
  6. This is so interesting! So is this about being able to make it ahead of time and freezing it?

    ReplyDelete
    Replies
    1. Yes and yes and the simplicity and the divine taste! This is so good!

      Delete
  7. Hi Abbe, take about worshipping, you should create a family favorite's cookbook, love your recipes and the way you tell a story. Another keeper, pinned.

    ReplyDelete
    Replies
    1. So sweet Cheri. You won't go wrong with this one!

      Delete
  8. I love that deep golden crust! Must be very delicious, Abbe.

    ReplyDelete
    Replies
    1. It's been a keeper for 30 years, Angie. That speaks louder than words!

      Delete
  9. Fun and weird fact about me. Back when I could eat cheese, I would eat the RIND of Parm Cheese! lol

    ReplyDelete
  10. I have never had frozen soufflé before, but I do love fresh soufflé. And this looks like a golden perfection. Can't wait to try. Awesome share, Abbe.

    ReplyDelete
    Replies
    1. Thanks Anu! This is perfect for entertaining!

      Delete
  11. What a terrific, make ahead meal! I'm making a cheese omelet for dinner tonight which is more of a souffle, but that's the way it's written on a note card from my mom :) LOVE how high and fluffy yours is!

    ReplyDelete
    Replies
    1. Mom's recipes are always the best! Amazingly this turns out very high and very fluffy-just like a real souffle-but no beating of the egg whites! And make ahead! Thanks, Liz!

      Delete
  12. It sounds wonderful. I love that you freeze the souffle for a later date. It's always nice to have something yummy in the freezer to pop in the oven.

    ReplyDelete
  13. Wow, this is such a nice recipe Abbe...especially that can be made ahead. I sure will give this a try...
    Have a great weekend :)

    ReplyDelete
  14. Well Princess Abbe - I will send you a crown after I give this a try! I can't believe I've never made a souffle - but I want to and this one sounds perfect. Have a lovely week!

    ReplyDelete
    Replies
    1. I know you will love it Tricia! This is the easiest and in my opinion, one of the tastiest souffles around!

      Delete
  15. Really? You freeze it first? Well, I've never heard of these nor would I have thought it possible, until now. How can I not test out a 30 years favorite?! Thanks for sharing this Abbe!

    ReplyDelete
    Replies
    1. You don't have to freeze it first, but I always do. We really love this and you should not wait. This is such good comfort food! Just do exactly what the directions say and let it get nice and high and golden brown on top. I pray for leftovers, but usually there are none!

      Delete
  16. I've never attempted a soufflé, Abbe. In fact, I gave away my never-used soufflé dish because it was just taking up space in a kitchen where cupboard space is at a premium. Your recipe, however, and its 30 year track record -- like MJ noted -- has me wishing I had saved that dish. So, I've just bought a new soufflé dish from Amazon. I will let you know how I do. If, however, one morning you find a soufflé dish on your door step with a rather sad looking soufflé pancake stuck to its bottom, you can pretty well guess that things didn't go so well.

    ReplyDelete
    Replies
    1. John! This is foolproof! And it is delicious!

      Delete
  17. I have favorite recipes that are tried and trues that I continue to make (and get requests for) from family year after year. One is a Brussels sprouts souffle from the Better Homes and Gardens vegetable cookbook that is over 30 years old and my family would be very disappointed if I didn't make it every Thanksgiving. This one sounds so simple and delicious that I can't wait to give it a try! I might try making a couple in smaller baking dishes to have for my husband and myself for a simple weekend meal with a grilled whatever. I think my grandsons could love this too!

    ReplyDelete