Everything is change. Lemony change.
It has been a busy year. The kind of year where one can forget one’s own passions given the work load. Somehow, new passions have sprung up, and those lying dormant reignited in this humble recipe swap post.
For those new to the Recipe Swap, every month, I release a vintage recipe from an old cookbook, and twenty-some of us each remake it in our own ways, using the original recipe as inspiration for our own creations. This talented lot of food bloggers link their blogs below so you can see the collection of them. Please take the time see how we each interpreted this month’s recipe; Lemon Sponge Pie!
On a snooty whim about seven years ago, in my Brooklyn kitchen, I made a souffle a day until I perfected it. It took me most of the month. (So Brooklyn.) Now, it kinda feels like getting back on a bicycle after not being on one for years, which was really helpful today, having not been in my kitchen for a month. That feels like years, in these parts. Strapped for time, out of ideas for interpreting this recipe, I took a bunch of lemons and the muscle memory of perfected souffle, and went to work. So quickly, in fact, that I didn’t write the recipe down, in a linear fashion, anyway.
Here’s what I came up with.
Burwell General Store
Grab a glass of wine. It is Sunday afternoon, and it has been a long week.
The best start to a souffle is to first respect the fact that it is simultaneously the most simple and complicated thing to make.
Separate enough eggs.
Whip the whites, gently but sternly.
Beat the yolks, but not too much.
Notice the change. Those were originally a bunch of eggs. Now, they are a result of the proper mixture of air and effort.
Add lemon, flour, sugar, salt, in proper measure.
Combine everything back together, carefully. Empty your head while doing this specific part. No shopping lists, no leftover upset thoughts. Just relax.
Butter a ramekin and coax the batter in.
Bake in a hot oven, about 400F and put the Do Not Disturb sign on the front.
It will rise if left alone. It will also fall in a fashion, sometimes desired.
Grab a spoon and eat it anyway, because sugar, cream and lemon cannot be a bad thing.
|A scrawled guide, mostly unused.|
I love these recipe swaps, and not necessarily because I create read-and-print recipes. In fact, the last few times, they represent time I’ve spent absent-mindedly doing something, in months where every moment of my day is scheduled, rescheduled and problem-solved. That’s what I do for a living, so it is nice on occasion to do “nothing” but still have something to show for it.