Cheddar-Ale Soufflé

I’m not taking anything very seriously today, so if you are a hard core soufflé maker, this may not be your best bet. However, if you have a cup of leftover Cheddar-Ale Fondue, this might just be the ticket.

Ingredients:

Vegetable oil cooking spray

2 Tablespoons plain dry breadcrumbs

1 cup leftover Cheddar-Ale Fondue

3 egg whites

Pinch of cream of tartar

Pinch of Salt

1 Tablespoon imitation bacon bits if you are in the mood

Directions: Preheat oven to 350 degrees F. Spray two or three (10 ounce) ramekins with cooking spray and dump the breadcrumbs in the first one. Swirl the breadcrumbs around until the ramekin is coated, then dump the leftover breadcrumbs into the second ramekin, swirl to coat and then dump the remaining crumbs into the third ramekin. Shake out and discard any excess breadcrumbs. Place the ramekins on a baking sheet. I used three ramekins and realized after cooking I could’ve gotten by with two.

Heat the Cheddar-Ale Fondue in the microwave until just warm. Add to a medium mixing bowl and set aside. Using an electric mixer (stand or hand held) beat the egg whites slowly until broken and then whip on low. Add the cream of tartar and salt and beat on high until you have stiff peaks. Using 1/3 of the egg whites at a time, fold the egg whites into the fondue. Add the bacon bits and fill each ramekin about one-half to two-thirds full. Bake for 25 minutes and voila! Soufflé!