Notice anything different? If not.. then you best get your eyes checked.
Welcome to my new home here at abbydodge.com. My site has been running for about 6 years and, well, it was time for a change.. a BIG change.. and I thank Barbara Kiebel at kineticwebs.com (and don’t miss her blog VinoLuciStyle.com) for creating my new, shiny, grown-up space.
While my look has changed, the one thing that will always stay the same at abbydodge.com is my commitment to you all — readers of my recipes, books and magazine articles. I’m here to answer your questions, help solve your baking/cooking dilemmas, trouble shoot a recipe – mine or others- or solve your menu planning conundrums.
Ok.. so I’m still getting my feet wet on this new site and there are lots of links that aren’t yet live and tabs & stuff that I still don’t have a clue about so please bear with me but.. Let’s take a look around at the tabs etc that I do understand..
Let’s start off with an obvious one. When you arrive at abbydodge.com, the first thing you’ll see is my blog. Within this space, I’ll share my fave recipes along with a short word or two about the recipe. I might share a little story about the recipe – sometimes funny but, most of the time tho, just funny to me — or I might share some personal insights into my culinary travels and the road leading up to now. Again, I can’t promise my words will be inspiring, life changing or even well written. What I will promise is that every post will feature a recipe from my personal files that I love and make for my family and friends. Of course, I’ll include a few of my tips and insider info about the recipe so that you will be sure to have success every time you venture into your baking kitchen. And, when possible, I’ll give you suggestions for “switching–in” ingredients to encourage you to add your personal style to each recipe. My hope is that bakers of all abilities will feel empowered by my recipes.
Ok.. what’s next.. Videos! Press the play button on the upper right video screen and you can watch the trailer for my newest cookbook – Desserts 4 Today. There’s also video tab up there on the right– Right now, you can view the D4T instruction vids I did for the book – courtesy of finecooking.com- along with links to other ids in the series. I’ll post new videos – some made by the pros and some made by me with my big hungry dog — the difference will be obvious — as we roll along..
There’s a tab for info about me.. more than you ever need to know, trust me, but feel free to browse through. And, check out my appearance calendar — this way you can keep tabs on me and tune in or stop by whenever you can. There’s also a tab for my cookbooks — info about ‘em and links to buy them (feel free!). I’ve also posted links to other cookbooks I love along with links to blogs and sites that I frequent (some of those aren’t hyperlinked quite yet — bare with me, please).
Last, but far from least, there’s the “ask me” tab.. This is the one I hope you use frequently. I’m always available to answer your questions, point you in the right directions, trouble shoot or brainstorm. I’m here at your disposal.
Now.. for the good stuff. In honor of my new site, I’m toasting you all with my Make Ahead Orange Chocolate Souffles for 2.
Here’s hoping you end EVERY day sweetly,
Makes 2 servings.
- 1 recipe Orange Sauce (optional- see below)
- Granulated sugar for coating the ramekins
- 2 ounces bittersweet chocolate, finely chopped 2 tablespoons unsalted butter
- 1 tablespoon Grand Marnier (optional)
- 2 teaspoons finely grated orange zest
- Pinch table salt
- 1 large egg, separated
- 1/3 cup confectioners’ sugar
- Make the orange sauce (see recipe below).
- Lightly grease two, 6-ounce ramekins and dust with granulated sugar, tapping out excess. Set ramekins on a small cookie sheet.
- Melt the chocolate and butter in a small bowl over a double boiler or in a microwave. Remove from heat and whisk until glossy and smooth. Stir in Grand Marnier (if using), orange zest and the salt. Add the egg yolk and about half of the confectioners’ sugar. Whisk until well blended and smooth. Set aside.
- In a small bowl, beat the egg white with an electric mixer on medium-high speed until very foamy and barely soft peaks. Increase speed to high and gradually sprinkle in the remaining confectioners’ sugar. Continue beating until the peaks are firm and glossy. Spoon about one quarter of the beaten whites into the chocolate mixture and whisk until blended. Add remaining whites. Gently fold the mixture until just blended. Pour evenly into prepared ramekins.
- At this point the soufflés can be refrigerated up to 24 hours or frozen for up to 2 weeks before baking. To refrigerate: slide the ramekins into the fridge and chill about 30 minutes. Cover the ramekins in plastic wrap and keep refrigerated up to 24 hours. To freeze: pop the ramekins into the freezer. Chill about 20 minutes. Wrap each ramekin in plastic and freeze up to 2 weeks.
- To bake straight from the fridge:Heat oven to 400. Bake the ramekins on a cookie sheet for 15 minutes until puffed and risen about 1 inch above the ramekin.
- To bake straight from the freezer:Remove the soufflés from the freezer. Unwrap and place on a small cookie sheet or jelly roll pan Heat oven to 400. Bake the ramekins on the cookie sheet for 18 minutes until puffed and risen about 1 inch above the ramekin.
Serve immediately with the some of the Orange Sauce.
Put 3/4 cup heavy cream in a small saucepan and bring to a boil. Reduce the heat and simmer vigorously until the cream is thick enough to coat the back of a spoon (you’ll have about 1/3 to 1/2 cup), about 3 to 5 minutes. Slide the pan from the heat, add 1 1/2 teaspoons granulated sugar, 1 1/2 teaspoons finely grated orange zest and 1/4 teaspoon pure vanilla extract and whisk until dissolved. Taste and add more sugar or flavoring. Serve warm or cover the surface with plastic wrap and refrigerate until ready to serve. Sauce can be served warm or cold.
- Switch -ins: For those of you who aren’t crazy for the orange-choco combo, try this coffee version: For the souffle, instead of the orange zest and liqueur, dissolve 1 teaspoon instant coffee granules in 1 tablespoon Kalhua or bourbon. For the sauce, instead of adding the zest, stir in 1/4 teaspoon instant coffee granules and an extra teaspoon or two of sugar.
- While this recipe makes 2, feel free to double or even triple the recipes. The unbaked souffles can be stowed in the freezer for up to 1 month.