Make Your Own Skyrim Sunlight Souffle
How many hours have you logged playing Skyrim? If my Twitter (and Facebook) feed is any indication, the enthusiasm of players have not lagged all that much since the game came out. I, unfortunately, have not had the chance to play it myself although I had my hands on the game a couple of weeks after it came out. What recently caught my interest, though, is this recently launched YouTube channel dubbed
Now you do not need a lot of imagination to get an inkling of what the channel is all about, do you? It is reminiscent of the blog Inn at the Crossroads, where they feature food from the hit fantasy book series turned TV series Song of Ice and Fire. While that blog showcases mouthwatering images, Feast of Fiction gives you video tutorials, complete with matching themed costumes. Could we have expected anything less?
Feast of Fiction is still in its infancy, though. While they only have two videos as of now, it seems that they are on the right track.
They started with a recipe from the much awaited game and title it Skyrim Sunlight Souffle. Whether or not you are into the game, the recipe itself is worth trying in the kitchen! Here’s the video teaching you how to make it.
For the recipe itself:
– 2 1/2 Ounces Cow’s Cheese (we used Gruyere cheese for the sunshine sauce, Parmesan cheese to cover the souffle dishes)
– 1 Ounce Butter
– 1 Ounce Flour (non rising)
– 4 Eggs (added in by us, original recipe didn’t have eggs but calls for it)
– 9 Ounces Milk
– A Dash of Salt
– A Dash of Pepper
– A Cupful of Ground Nutmeg (reduced to a dash)
– Stoke the flames of your oven, and achieve a moderate heat. (Preheat to 400)
– Grate the cheese into thin shavings by running a finely honed elven dagger over the block.
– Separate the egg whites from the yolks, and beat the whites vigorously until they thicken.
– Begin preparation of the signature Sunshine Sauce: – Melt the butter, and add in the flour while stirring continuously until well blended. – Move the mixture to a smaller flame and begin gently stirring in the milk. It is crucial that you do not stop stirring! – Continue to do so for ten minutes, until the mixture thickens. Then, and only then, will the Sunshine Sauce be considered ready.
– Add the salt, pepper and nutmeg, and remove from the flame.
– Add in the grated cheese, and then the egg yolks. Stir well until fully blended. Then, gently add in the egg whites with a spoon made of carved hickory wood. (fold the egg whites in gently, making sure to not destroy air bubbles)
– Gently pour the mix into four stonework souffle’ dishes, filling each nearly (but not quite!) to the top. (if you’d like, prepare the souffle dishes beforehand by coating them in butter and grated parmersan cheese)
– Put the dishes in your moderately hot oven and shut that door! Keep sealed for 25 minutes, or your scrumptious suns will rise, only to fall down flat into the oven’s abyss. (put in oven and immediately reduce heat to 375 degrees. Bake until the souffles rise and tops are browned. DO NOT OPEN TOO EARLY or the souffles will fall)
– Remove after 25 minutes, and serve immediately.
They say that souffle is one of the hardest things to make, but if these guys were able to hack it, you and I should have a fair chance of success as well!