Light Spinach Souffle

 
light spinach souffle

August 14th 2012By Tamar Genger MA, RD

I made this Light Souffle to compare to a heavier more traditional souffle and found we all loved it as much. No need for the whole milk or extra butter, this lighter souffle is perfect.

 

Goldens Blintz Souffle

 

March 7th 2011By admin

Looking for Blintzes? Make them into a souffle for Breaking the Fast or Shavuot, this recipe will make it easy.

 

Favorite Cheese and Potato Souffle

 
potato and cheese souffle

August 8th 2012By Chef Laura Frankel

This potato and cheese savory soufflé can be prepared in stages and even spread out over days. The potatoes can be cooked a day or two in advance of serving the soufflé. Everything can be assembled up to 3 hours before and cooked just before serving. My kids like the addition of crushed chili flakes to the soufflé. If you are not a fan, leave them out. Use whatever cheese you have in the house. The mix that my kids fell in love with is: cheddar, parmesan and camembert. You can use whatever cheese you want including goat cheese, bleu cheese and more. The only cheese that I would not recommend is mozzarella. The texture does not work well for soufflés.

 

Chocolate Fallen Soufflé Cake

 
fallen choc souffle cake

February 26th 2012By Tamar Genger MA, RD

This is the perfect Shabbat dessert because unlike regular souffle which has to be eaten right away, this is designed to eat later, once it has fallen and it is delicious.

 

Caramel Chomeur

 
Caramel Chomeur Overhead Joyofkosher

April 16th 2013By Rachelle Ferneau

The chomeur (from the French word for “unemployment” or “poor man”) is short for Pouding Chomeur, a French Canadian staple created by female factory workers during the Great Depression. It was so named because it uses easily found, inexpensive ingredients (but is absolutely delicious!). This is a quintessentially dairy dessert; I wouldn’t even try a pareve version.

 

Butternut Squash Kugel

 
Butternut Squash Kugel

March 7th 2011By Jamie Geller

Thank you, Abby (not my sister-in law Abbie, but my sister's friend Abby) for this delicious, melt-in-your mouth soufflé that really is like dessert right at the meal.

 

Baked Goat Cheese with Ricotta and Sweet Roasted Tomatoes

 
baked goat cheese with sweet tomatoes

March 27th 2014By Tamar Genger MA, RD

This hot and gooey dish can be eaten straight out of the oven (when no one is looking), but doubles as a spectacular spread on matzo. The combination of ricotta and goat cheese provides 11 grams of protein per serving. It can be served as an appetizer or a light meal.