{"id":2548,"date":"2009-12-08T14:44:08","date_gmt":"2009-12-08T21:44:08","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=2548"},"modified":"2021-06-21T03:30:39","modified_gmt":"2021-06-21T10:30:39","slug":"holiday-souffles-at-estate-house","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/holiday-souffles-at-estate-house","title":{"rendered":"Holiday Souffles at Estate House"},"content":{"rendered":"<p>Nothing gets me into a festive spirit more than food. Between shopping trips and decking my halls,\u00a0I&#8217;ve been warming hot cocoa during the evenings and might treat myself to a candy cane post-lunch to help get me in the mood for Christmas. So, let&#8217;s just say, I was very excited to hear what Estate House had up its sleeve this month.<br \/>\nTo get us&#8211;and our bellies&#8211;into the holiday spirit, Scottsdale SouthBridge&#8217;s luxe Estate House is featuring a different seasonal-inspired dessert souffles all month long (desserts will change each week). Pastry Chef Jonathan Spahr adds a signature twist to the traditional light and fluffy baked cake incorporating gingerbread, Giandujia chocolate, Bourbon Eggnog and Lemon Rosemary flavors. The holiday souffl\u00e9s will be offered Monday though Sunday during lunch and dinner. The schedule is as follows:<br \/>\nDecember 7 to December 13\u00a0\u2013 Meyer Lemon Rosemary, Muscat Sabayon<br \/>\nDecember 14 to December 20-\u00a0Ginger Bread Souffl\u00e9, Anise Orange Anglaise<br \/>\nDecember 21 to December 27-\u00a0Giandujia Chocolate Souffl\u00e9, Bourbon Eggnog Mousse<br \/>\nDecember 28 to January 3-\u00a0Treacle Toffee Souffl\u00e9, Cinnamon Cr\u00e8me Fraiche<br \/>\n<img  loading=\"lazy\"  decoding=\"async\"  class=\"aligncenter size-full wp-image-2549 pk-lqip pk-lazyload\"  title=\"holiday-souffle\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2009\/12\/20025907\/holiday-souffle-80x120.jpg\"  alt=\"holiday-souffle\"  width=\"427\"  height=\"640\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 427px) 100vw, 427px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/holiday-souffle.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2009\/12\/20025907\/holiday-souffle.jpg 427w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2009\/12\/20025907\/holiday-souffle-200x300.jpg 200w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2009\/12\/20025907\/holiday-souffle-380x570.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2009\/12\/20025907\/holiday-souffle-80x120.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2009\/12\/20025907\/holiday-souffle-53x80.jpg 53w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2009\/12\/20025907\/holiday-souffle-73x109.jpg 73w\" ><br \/>\nHere is one of Chef Spahr&#8217;s superyummy holiday recipes, that you can whip up at home:<br \/>\n<strong>Holiday Souffle<br \/>\n<\/strong>By Executive Pastry Chef Jonathan Spahr of Estate House<br \/>\nYield: 6-8 souffl\u00e9s<br \/>\n9 oz. Couveture chocolate (milk, white, or dark)<br \/>\n18 oz. Fresh egg whites at room temperature<br \/>\n1 oz. Granulated sugar.<br \/>\n3.5 oz. Granulated sugar<br \/>\n\u00bc C Water<br \/>\n\u00bd tsp. Cream of tartar<br \/>\n1 Vanilla bean, split and scraped<br \/>\n4 T Softened butter<br \/>\nGranulated sugar for coating<br \/>\nLarge pastry bag<br \/>\n<em>Pre heat conventional oven to 375 degrees. Melt chocolate and reserve in a warm place. Brush the inside of 6-8 souffl\u00e9 ramekins with softened butter, then coat with granulated sugar. Combine egg whites, one ounce of sugar, and \u00bc tsp. cream of tartar, in mixing bowl and whip to stiff peaks. Meanwhile, in a small saut\u00e9 pan combine \u00bd tsp. cream of tartar, 3.5 ounces of sugar, and water, then cook to 240 degrees. Slowly pour cooked sugar syrup into meringue while whipping, immediately add vanilla, then chocolate. \u00a0Fold together gently until uniform, then it place into a pastry bag. Pipe the batter into the prepared ramekins starting from the bottom center, and blooming upwards to the top. Smooth the batter level with the rim using a pastry spatula. Bake for 15-20 minutes. Serve immediately with your favorite liquor, dessert sauce, or custard.<\/em><br \/>\n<em>* Any flavor can be achieved by adding a small amount of food flavors including peppermint, rum, raspberry, lemon, etc. For a mocha souffl\u00e9, fold in 1\/3 cup fresh coffee grounds to the batter.<\/em><br \/>\nEstate House is located at 7134 E. Stetson Dr., Suite 200, Scottsdale, 480.970.4099, <a href=\"http:\/\/www.estatehouseaz.com\/\" target=\"_blank\" rel=\"noopener\">http:\/\/www.estatehouseaz.com\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Nothing gets me into a festive spirit more than food. Between shopping trips and decking my halls,\u00a0I&#8217;ve been&hellip;\n","protected":false},"author":5,"featured_media":2549,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[4728,4730,4731,6587,6590,6591,6628,12967],"class_list":{"0":"post-2548","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-estate-house","9":"tag-estate-house-holiday-dining","10":"tag-estate-house-holiday-souffle","11":"tag-holiday-dessert","12":"tag-holiday-dining-phoenix","13":"tag-holiday-dining-scottsdale","14":"tag-holiday-souffle","15":"tag-souffle-recipe","16":"cs-entry","17":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin 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