Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This one comes from beloved, late community member Kukla. We miss her contributions to our community, and want to continue to honor her memory by featuring her recipes, like this versatile soufflé that's sure to make the rounds on your table throughout the holiday season and beyond.
This Savory Pear, Sweet Potato, and Maple Syrup Soufflé is packed with sweet flavors that conjure up the best of fall—pears, sweet potatoes, and maple syrup. As one community member cheese1227 describes:
The flavor in this soufflé certainly raises the bar well above the ones I’ve had the pleasure of meeting thus far, and sets it pretty high for those in my future. The sweet potato, pear, and maple syrup play off each other like the yellows, reds, and oranges of an autumn drive through New England.
"But fall is almost over!" You might cry. Fear not. Kukla left us with a number of suggestions for changing up her recipe to fit the seasons. She suggested butternut squash or pumpkin instead of sweet potatoes, and apples, apricots, or peaches instead of pears. Instead of orange zest and maple syrup, she proposed trying either orange juice and fresh ginger or lime juice and cayenne. Or experiment with different herbs, like mint, marjoram, parsley, or cilantro. Plus the soufflé perfectly transitions into individual ramekins.
We know that Kukla was always riffing on the Eastern European-Jewish recipes she’d learned from her mother and aunts, and we think she’d approve of additional riffs on her recipes, too. If you try some new tweaks, tell us about it in the comments!
For the Soufflé base
- 2 tablespoons butter, plus more for baking dish
- 1 small onion or 2 shallots, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- Coarse salt and ground pepper to taste
- 2 tablespoons flour
- 1 cup whole milk, hot
- 1 cup coarsely grated Gruyere cheese
- 1 tablespoon finely grated Parmesan cheese for the baking dish
- 4 extra-large eggs, separated + 1 more egg white
For the Pear and Sweet Potato Puree
- 4 firm but ripe Bartlett pears, peeled, cored and cut into 1/4-inch slices
- 2 large or 3 medium sweet potatoes
- 2 tablespoons organic maple syrup
- 2 tablespoons butter
- 1 tablespoon orange zest