{"id":881,"date":"2014-10-17T11:19:08","date_gmt":"2014-10-17T18:19:08","guid":{"rendered":"http:\/\/bargetto.com\/?p=881"},"modified":"2014-10-17T11:19:08","modified_gmt":"2014-10-17T18:19:08","slug":"mead-souffle","status":"publish","type":"post","link":"http:\/\/bargetto.com\/chaucers\/mead-souffle\/","title":{"rendered":"Mead Souffle"},"content":{"rendered":"

by Beth Paiva<\/strong><\/p>\n

Ingredients<\/strong>
\n1 1\/3 cup whole milk
\n1 vanilla bean
\n1\/3 cup plus 1 1\/2 tbsp. sugar
\n1\/3 cup flour
\n1 1\/2 tbsp. butter (softened)
\n4 large eggs separated<\/p>\n

Directions<\/strong><\/span><\/p>\n

    \n
  1. Preheat oven to 350\u00b0.<\/span><\/li>\n
  2. Spray 4-6 souffle dishes an coat with sugar.<\/span><\/li>\n
  3. Prepare 1 bottle of CHAUCER’S Mead as directed on the bottle and set aside to cool.<\/span><\/li>\n
  4. Place 1 cup milk, vanilla bean, 1 cup CHAUCER’S Mead and mead spice packet in a sauce pan. Bring to a boil and set aside.<\/span><\/li>\n
  5. In a bowl, whisk together 1\/3 cup milk, 1\/3 cup sugar and flour.<\/span><\/li>\n
  6. Add flour mixture to hot milk in sauce pan. On medium heat bring to a simmer for about 1 minute, until it thickens, remove from heat and add butter, let cool for 15 minutes.<\/span><\/li>\n
  7. Remove vanilla bean and spice packet and then whisk in egg yolks.<\/span><\/li>\n
  8. In a mixer, whip egg whites with 1 1\/2 tbsp. of sugar, until stiff and glossy. Fold egg whites into flour mixture, pour into prepared souffle dishes, filling 3\/4 full.<\/span><\/li>\n
  9. Bake for 40 minutes until very tall and golden brown.<\/span><\/li>\n
  10. Cut a small hole in the center and pour a little CHAUCER’S Mead inside the souffle.<\/span><\/li>\n<\/ol>\n

    Enjoy!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    by Beth Paiva Ingredients 1 1\/3 cup whole milk 1 vanilla bean 1\/3 cup plus 1 1\/2 tbsp. sugar 1\/3 cup flour 1 1\/2 tbsp. butter (softened) 4 large eggs separated Directions Preheat oven to 350\u00b0. Spray 4-6 souffle dishes an coat with sugar. Prepare 1 bottle of CHAUCER’S Mead as directed on the bottle […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[43,24],"tags":[47],"class_list":{"0":"post-881","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-chaucers","7":"category-recipes-with-wine","8":"tag-mead","9":"entry"},"_links":{"self":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts\/881","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/comments?post=881"}],"version-history":[{"count":0,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts\/881\/revisions"}],"wp:attachment":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/media?parent=881"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/categories?post=881"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/tags?post=881"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}