By Easter, local chickens are beginning to increase production and it’s fairly easy to find local eggs. This is the cheese souffle I traditionally serve on Easter for a family brunch. It really is no-fail. We all love it, it’s simple, and can be made with local ingredients:
No-Fail Cheese Souffle
6 Tablespoons local butter
6 Tablespoons flour
1/2 tsp salt
1 and 1/2 cups local milk
12 – ounces sharp local cheddar cheese, shredded
6 local eggs, separated
Melt butter; blend in flour, salt, and cayenne. Add milk all at once stirring to blend completely. Cook over medium heat, stirring until mixture thickens and bubbles. Remove from heat. Add cheese; stir until cheese melts.
Beat egg yolks until thick. Slowly add cheese mixture, stirring constantly; cool slightly.
Beat egg whites to stiff peaks. Gradually pour yolk/cheese mixture over egg whites; fold together gently and well. Pour into 2-1/2 quart souffle dish or casserole. (For a top hat that puffs in the oven, trace a circle through mixture one inch from edge and one inch deep.) Bake at 300F degrees for an hour or until knife inserted off-center comes out clean. Immediately break apart into servings with two forks. Serves 4-6.