Here we go, a new year, a new spark of motivation. After a year of an indefinite pandemic, two layoffs and several bouts of depression, I am glad to be on this side of 2020; however, after hardly a week into 2021 I’m already slightly concerned to see what this year holds…
One thing I do know is that when I begin spiraling into an existential crisis, Stars Hollow is only a click away. It’s been a while, (if you’re a Gilmore Guys fan, you probably sang that in your head along with me) but I am excited to finally be back at the Gourmet Gilmore project, although coming back to eat a blueberry soufflé helps monumentally.
If you didn’t catch my subtle hint above, I also have Kevin and Demi of the Gilmore Guys podcast to credit for my return. I started listening through it for the second time late last year and it really helped get me excited about what I’m doing again. If you haven’t listened before, Kevin Porter and Demi Adejuyigbe covered every episode of the series beginning in 2014. As they found their footing with the structure of their episode discussions, it quickly gained traction and featured several prominent special guests, cast and crew members of Gilmore girls and even went on to cameo in the 2016 Netflix revival!
I know that they have no idea who I am, but listening to these guys is like discussing your favorite subject with your best friends. I literally catch myself laughing out loud and audibly responding to their conversations as if I was there with them. I will never forgive myself for not knowing about these guys until 2017 after it was all over.
I recently hit the episodes where they started doing live show discussions and I honestly choked up a little bit with pride for them and how successful the podcast became. This is all a bit of a sidebar, and I am in no way comparing myself to their caliber of talent, but it really did give me a renewed excitement to give this project my all out love for something that (Gilmore girls) brings joy to so many people, and to see where this will lead (and if anyone follows…. Sorry it was too easy). I am really am just so thankful for the GG community and the love we share for this show!
If you’ve made it this far, you are a true Gourmet fan and I sincerely appreciate you for that. Let’s get back to the episode at hand, shall we? The next episode in my lineup is 2.08 – The Ins and Outs of Inns, where Lorelai and Sookie start making the first moves toward getting the Dragonfly. Being a Sookie-heavy episode we have a couple of exciting recipes to cover, including:
- Blueberry-glazed soufflé
- Meatloaf with mashed potatoes and stuffing
- Cider ice cream
- Michel’s (13) blueberry pancakes (I swear on Destiny’s Child to count them!)
I probably shouldn’t have attempted to go in chronological order, because being somewhat out of practice as a “lay-gourmet chef,” a soufflé was a little more advanced than say, blueberry pancakes with 13 blueberries (which I made a mental note to give myself an easy win to look forward to next week). The blueberry glaze ended up being a little too heavy for the soufflé, and accidentally pierced the top trying to brush it on while it was still in the oven. It fell immediately; however, even deflated it was delicious, so I’m still calling it a win. That’s allowed, right?
Blueberry-glazed Blueberry Soufflé (recipe adapted from the Joy of Cooking)
2 cups fresh blueberries
⅓ cup sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1-2 tablespoons softened unsalted butter for coating the soufflé dish
Sugar for coating the soufflé dish
1 ½ mashed fresh blueberries
4 large egg yolks, beaten
5 tablespoons sugar
1 tablespoon fresh lemon juice
Zest of half a lemon
⅛ tsp salt
4 large egg whites
¼ – ½ cup heavy cream
Puree the two cups of fresh blueberries and strain out the seeds using a fine-mesh sieve. Pour into a small saucepan with the sugar, lemon juice and cornstarch and heat until gently boiling. Do not overheat, it should only boil for about a minute, or until glossy and thickened. Set aside to let cool while preparing the soufflé batter.
Preheat the oven to 375º with the rack positioned in the lower third of the oven. Generously coat a 7-inch soufflé ramekin with the softened butter and top with sugar. Rotate the dish so the sugar fully coats the dish. Even if you think you’ve added enough sugar, add a little bit more. Invert the dish and gently tap out any excess sugar. Set aside and prepare the batter. In a large bowl, combine the mashed blueberries, egg yolks, sugar, lemon juice, lemon zest and salt. In a separate mixing bowl or stand mixer, beat the egg whites until stiff, but not dry. Fold one third of the egg whites into the blueberry mixture very gently. Fold in the rest of the egg whites and pour into the prepared soufflé dish… I can’t stress enough, gently.
Bake for 25 minutes, and then again, gently brush on the blueberry glaze to the top of the soufflé inside the oven. Continue baking for 5 to 10 minutes depending on how soft you want the center to be, leaving the oven door slightly cracked open. Using this method the soufflé will fall within a minute or two of removing from the oven. Serve immediately with heavy cream. Enjoy!