Savory Souffles made with Ricotta, Marscapone, Lemon Zest & Fresh Basil by Jill Mant
Sometimes in life we have grandiose dreams that don’t quite turn out the way we plan for them to. My experience has been that usually if we don’t resist what is happening , things often turn out better than we could have planned. The booth that Ansh and I shared at the Denver HaHo Market was a perfect example of this.
I had only attended this market once before and Ansh had never been. Noticing that there seemed to be an abundance of vendors selling vegan and gluten free pastries and cakes, we decided that we would buck the trend and stay away from baked goods. Our product line ended up being made up of Ansh’s to-die-for vegan Samosa’s with Chutney, two of her amazing hand crafted, small batch spice mixes (Garam Masala and a Tandori blend), my Watermelon Gazpacho and Avocado Coconut Popsicle’s.
Well, you know what they say about the best laid plans! Neither of us expected to make money at the market, but rather we hoped to test consumer response to our products. We did, however, think we would recover our costs and possibly make some money for our time and efforts. Never having done a market or fair like this, we grossly under estimated how much product gets sampled. People do love free stuff, especially food!
I had been concerned about my popsicles staying frozen. A gentleman from the SaucyCooks Facebook Page suggested using dry ice. Next time, I will put the popsicles closer to the dry ice, not over a protective layer of actual ice laid on top of the dry ice. This will rectify problem number one with my popsicles: the fact that they were starting to melt early on! Another lesson learned was that you do indeed get what you pay for and the popsicle molds I purchased at the dollar store sucked!! The sticks came out and the popsicle didn’t!
The market attendees seemed to enjoy the Gazpacho, but we sampled far more than we sold. The spices weren’t exactly a home run either; our feeling being that people wanted cooked food and weren’t necessarily cooks themselves.
By the time the market ended we had sold out of the samosas and I was facing returning home with a whole lot of Watermelon Gazpacho. It was then that I began to walk from booth to booth to see who might want to trade!! Ansh turned a few packets of her savory spices into a block which will become an Oyster Mushroom plant! My soup was traded for Catfish Jerky, Chocolate Lavender Tarts, delicious hand crafted chocolate bars, Peach Turnovers, Lavender Bath Salts, fresh Rhubarb and Purple and Green Basil!
This was not the vision we had when we signed up for the market, but in the end it all worked out okay. We enjoyed a great band, awesome people peeping and each others company. When all was said and done, we didn’t get rich but we did get some interesting stuff!
What does this have to do with Grilled Rack of Lamb and Mini Marscapone & Ricotta Basil Souffles you are probably asking yourself right now? The answer is that the lamb was just the centerpiece of the dinner I had planned to make Sunday evening. The delectable little souffles were my answer to using up some of the marscapone and ricotta I used to make last week’s stuffed peppers and the beautiful basil I traded for my Gazpacho!
These light little souffles were quick, easy, tasty and delicious. I will spray the muffin tins more generously with olive oil or perhaps even butter next time, as they were a bit tough to get out. But had I not come home with so much basil I might not have invented this recipe which I know I will make again and again and again!
I don’t know about you, but this market was a metaphor for what I have experienced thus far in life. We do our best to plan our lives and harbor expectations as to outcomes resulting from our efforts. Sometimes this works for us, but often times it appears not to…or does it? I believe that many times the Universe supplies people, places and events that we could not even imagine and more often than not, these end up exceeding our wildest dreams.
|Mustard & Rosemary Grilled Rack of Lamb w Mini Marscapone & Ricotta Basil Souffles|
- For the Rack of Lamb:
- 1 Rack of Lamb
- Salt & Pepper
- 2 Tbsp stone ground mustard or dijon
- 1 tsp fresh rosemary, chopped
- 1 Tbsp lemon juice
- 1 Tbsp extra virgin olive oil
- For the Souffles:
- 2/3 cup ricotta
- 1/3 cup marscapone
- 2 eggs, separated
- about 1/2 cup fresh basil leaves packed (I used green and purple)
- zest of 1/2 lemon
- 1/3 cup half and half
- a few grinds of Himalayan pink salt
- freshly ground pepper
- butter or olive oil spray to grease the muffin tin
- appx 1/4 cup breadcrumbs
- appx 1/4 cup grated parmesan
- Mix all ingredients in a small bowl and rub directly onto all exposed meat and fat on the racks, making sure to cover the sides and the bottom.
- Let sit for a few hours before grilling.
- Cook over indirect heat at medium/high setting for 20 minutes with the cover down, turning once.
- Preheat oven to 350F
- Mix all ingredients except for the egg whites in a food processor until well combined.
- Beat egg whites with electric beaters until stiff.
- Gently fold the stiff egg whites into the mixture in the processor.
- Grease the insides of a six muffin tin.
- Sprinkle muffin cups with breadcrumbs and parmesan.
- Spoon batter into muffin cups and bake 20 minutes.