Marnie’s 'Faux' Cheddar Soufflé
1 loaf of country bread, crusts removed and torn into 2-inch cubes
4 cups grated extra sharp cheddar cheese, plus more for garnish
12 large eggs
3 cups light cream
1 cup of finely chopped green onions
1/4 cup chopped fresh parsley
2 tbsp Dijon mustard
2 tsp paprika
salt & freshly ground black pepper
In a large greased soufflé dish, place half of the bread cubes and sprinkle with half of the cheddar, then cover with a second layer of bread and sprinkle with the remaining cheese. Press down gently so the mixture fits within the dish.
When ready, preheat the oven to 350°F. Uncover the dish and sprinkle with a little more cheese. Bake for 45 to 60 minutes, until the soufflé is puffed and golden brown. Serve immediately with a lovely green salad, selection of sliced cold meats and maybe a warm baguette with some ripe stinky cheese. Better yet, start with a tray of spicy Blood Mary's, just as Bob and Marnie used to do before lunch was served buffet-style outside in their gorgeous garden!
48 oz tomato juice
2 tbsp prepared horseradish
1 lemon, juiced
1 tsp Worcestershire sauce
1/2 tsp celery salt
1/4 tsp kosher salt
1 tsp freshly ground pepper
12 dashes Tabasco, or to taste
2 cups vodka
1 lemon, sliced
8-10 celery stalks
These Bloody Mary's can be made ahead and be ready to pour over ice as soon as guests arrive. In a large pitcher, combine of the all ingredients together, except for the sliced lemon and celery, and stir. Refrigerate until ready to pour. To serve, fill each glass 3/4 of the way with ice. Stir the pitcher to combine any settled horseradish and seasoning, then pour the drinks. Squeeze a lemon slice right over the top and garnish each glass with a celery stalk.