TIP OF THE DAY: Soufflé Omelet With Balsamic Strawberries
For Sunday brunch, try your hand at a fluffy Soufflé Omelet. This recipe, adapted from one by the California Strawberry Commission, has a filling of balsamic strawberries.
Serve it with a bubbly Mimosa (recipe below).
RECIPE: SOUFFLE OMELET WITH BALSAMIC STRAWBERRIES
A Souffle Omelet, stuffed with balsamic strawberries (photo courtesy California Strawberry Commission).
1. COMBINE the strawberries, mint, vinegar and 1½ teaspoons of the granulated sugar in bowl; set aside.
2. WHISK the egg yolks, vanilla and remaining ½ teaspoon of granulated sugar in a small bowl for 1 minute, or until slightly thickened.
3. BEAT the egg whites in the bowl of an electric mixer until they form soft peaks. With a rubber spatula, fold the yolk mixture into the whites until no streaks remain.
4. MELT the butter in 10-inch nonstick skillet over medium heat. When the butter is sizzling add the egg mixture, spreading it into an even layer with the spatula. Cover the pan and reduce the heat to low. Cook for 3 to 4 minutes or until the omelet is golden brown on the bottom and barely set on top.
5. SPOON the strawberries down the center of omelet. Use the spatula to fold the omelet in half over filling.
6. SLIDE the omelet onto a plate and dust with confectioners’ sugar. Add a dollop of sour cream or mascarpone as desired.
OMELETTE VS. OMELET?
It’s the French versus British spelling. Both are correct: Omelette is is more elegant while omelet is easier to spell.
Use juice from a carton if you like, but the best Mimosa Cocktail is made from fresh-squeezed juice (juice is half the recipe, after all). Even better is fresh-squeezed blood orange juice!
Unless you have an excess of Champagne to use up, save the money and buy a Cava or Prosecco, in the $12 to $15 range; or a Sparkling Rosé. If you don’t have Champagne flutes, use white wine glasses or a tall, slender stemless glass.
Variations: Try a Grapefruit Mimosa substituting grapefruit juice, or a Grand Mimosa with a splash of Grand Marnier or other orange liqueur.
1. POUR the sparkling wine into the flute. It should comprise half of the contents.
2. TOP the sparkling wine with orange juice, then the optional orange liqueur. The heavier weights of the juice and liqueur will travel to the bottom and self-mix.
If you feel that mixing is necessary, give the drink half a gentle stir with a swizzle stick so you don’t break the bubbles.
3. CUT a notch in the strawberry and set it on the rim of the glass. Serve immediately.
THE HISTORY OF THE MIMOSA COCKTAIL
The Mimosa, a cocktail composed of equal parts of orange juice and Champagne or other dry, white sparkling wine, was invented by bartender Frank Meier circa 1925 at the Hôtel Ritz in Paris.
Served in a Champagne flute, it is believed to be named after the the mimosa evergreen shrub (Acacia dealbata), which bears flowers of a similar color to the drink.
Because of the juice component, the Mimosa is often served at brunch. The optional addition of a small amount of orange liqueur like Grand Marnier complements the juice and gives the drink more complexity.