Ham Dinner with friends & Herb Souffle

 

ast night the hubby and I had 4 friends over for a ham dinner.  I spent most of the day baking, but made sure to have an egg salad sandwich for breakfast and a Booster Juice for lunch:

I hadn't made egg salad before, but it was easy enough.  I used 2 eggs, 1 T mayo, 1/2 tsp of mustard, some pepper, and a sprinkle of salt.  I spread it on rye bread, added some lettuce and it was pretty darn good!

Throughout the day I baked dinner rolls and Irish bread both from scratch, and also whipped up some apple sauce, and a mustard dip for the ham:

 

Our friend Tyler brought an appetizer (I had about 4 of these cream cheese rolls):

The main course was ham, potatoes, carrots, buns/bread, and salad (which our friends Jeff and Alaina brought):

Dessert was supplied by our friend Heather, and it was a blueberry apple crumble.  I clearly devoured it much too quickly, as I don't have a picture of this one :-(  It really was VERY pretty.

This morning I made apple cinnamon raisin oats for breakfast:

Lunch was leftovers from last night (meat and potatoes, and an apple).

This evening we had grilled salmon, spinach, and an herb soufflé for dinner.  This was my first time making a savoury soufflé and I thought it turned out quite well.

Recipes

Apple Sauce

6 apples (peeled and sliced)

1/2 cup apple juice or water

1/2 cup sugar

1/2 tsp cinnamon

Put apples and liquid in a pot and bring to a boil.  Add sugar and cinnamon and boil on low for about 15-20 minutes.  Cool.

Mustard Dip

2 egg yolks

1/2 cup sugar

2 t dry mustard

1/3 cup vinegar

Combine.  Boil.  Cool.

Herb Souffle

(Adapted from: Vegetarian Bible)

2 T butter

1/4 cup flour

1 cup milk

salt and pepper

4 eggs, separated

1/2 cup chopped herbs (dill, parsley, chives, etc.)

1/2 cup grated cheese finely (old cheddar, Gruyere, Parmesan)

Grease 4 ramekins.  Tie a collar of parchment around the edge of the dish.

Melt the butter.  Add the flour to make a roux, and stir for 1 minute.  Add the milk and stir constantly, bringing sauce to a boil.  Simmer 2-3 minutes - it should be VERY thick.  Season with salt and pepper.

Stir egg yolks, cheese, and herbs into the sauce.

Whisk the egg whites until stiff.  Stir in 1 T of whites into sauce.  Fold in remaining whites with a metal spoon.

Spoon mixture into dishes and bake in preheated oven, 400 F for 25 minutes.  Serve immediately.

Have you ever eaten a soufflé?  Have you made one?  

Do you prefer sweet or savoury soufflés?

I think I prefer chocolate soufflé!