Grand Marnier -

by Emily

Bake Better in 2016: Tangerine Soufflés

If your 2016 resolution was to be a more accomplished baker, the good people of Paulding & Co. (a cooking school/space that has been featured on Top Chef and more – very cool) have a recipe just for you. (And lots of other good recipes on their site, too.) Soufflés are considered one of the trickier baked goods to pull off… we all have our stories of that fallen soufflé. Personally, I’m scared to even attempt one these days.

Paulding & Co. has some good tips, though:

What’s the secret to a good soufflé? Beating the egg whites with the sugar until they are stiff and still very shiny, then folding them into the flavor base carefully in two or three additions so that the whites do not deflate.

Hmm. Okay. So, no DeflateGate here. (You’re welcome for that year-old sports reference, by the way.) Now that we have unleashed the secrets, it’s time to try the soufflé… with a twist. It’s a sunny tangerine version!

Tangerine Soufflés

The Drunken Mousse

There are some traditions that are mandatory. That everyone in the world follows. Or at least those believing similarly. For Jews, many traditions revolve around food. Matzah ball soup for holidays. Binge eating (and then no eating and then binge eating again) on Yom Kippur. Bagels and smoked fish for funerals. But some traditions are just for the family.

I have no idea why my oma always made chocolate mousse for the High Holidays. I only knew how much I loved it. The rich chocolate. The boozy aftertaste. The dollop of whip cream I just watched her whisk into airy submission prior to eating.

I haven’t had this treat for five years now. I’ve eaten other mousses, but they weren’t as dense. They weren’t as intensely flavored. And while I’m still waiting for my uncle to send me her recipe, I’ve figured out my own. And it tastes just like hers. And it fucking rocks.

Eat this the night before you starve all day during Yom Kippur. You’ll be satisfied til you can eat again.