An Elegant Savory or Sweet Beauty

I was perusing my old recipe trove and a forgot this gem from the 90s. So simple and versatile to gather and bake.

SAVORY RECIPE

INGREDIENTS: Tofu needs to be soft or silken varieties

• tofu, silken – 12 oz
  • corn niblets – 2 cups
  • water – 1/4 cup [optional; if food processor won’t begin to blend]
  • salt – 3/4 tsp
  • pepper – 1/2 tsp [I love white pepper]
  • nutmeg – 1/8 tsp [pinch]
  • turmeric – 1/4 tsp
• basil – fresh, 1/4 cup, chopped
• scallion tops – 1/4 cup, minced

DIRECTIONS:

1. Combine all but the basil and scallions in a food processor and puree
2. Preheat the oven to 350º
3. Mix in the basil and scallion tops
4. Spray an 8 x 8 baking dish with oil
5. Pour in the batter and bake for 35-40 minutes, until the top begins to take on color and there is a slight jiggle in the center
6. Serve hot, warm, or at room temperature

DESSERT VERSION

Tart Cherry Soufflé:

Omit the scallion, pepper, and basil, add in a 1/4 cup chopped dried cherries, 2-3 TBS maple syrup, and a 1/2 tsp almond extract

FUTURE IMAGININGS:

• Diced fresh banana, vanilla extract
• Dried apricots, apricot jam, minced, candied ginger
• Diced Tangerine or Oranges, Triple Sec liqueur, cinnamon

– Original recipe by Meredith McCarty, adapted by B. Hettig