Recipes: 05.11.17

Magnificent Mom
Laura Donnelly

Billy T’s Finest Dressing

Billy Taylor perfected this dressing around the age of 11. I tried to convince him to bottle and sell it as a summer job, but sometimes kids don’t listen to their mothers.

Makes approximately half a cup.

1 clove garlic, minced

1/2 shallot, finely chopped

2 tsp. honey

1 tsp. Coleman’s dry mustard or same amount Dijon

1/2 cup olive oil

3 Tbsp. balsamic vinegar

Salt and pepper to taste


Combine garlic, shallot, honey, mustard, and oil. Whisking constantly, drizzle vinegar into oil until emulsified. Add salt and pepper to taste and adjust seasonings.


Lemon Soufflé

I believe this recipe comes from a Martha Stewart website. I do not understand why it serves three. Serve it with fresh raspberry sauce and fresh berries.

Makes three soufflés.

1 Tbsp. butter plus more for coating dishes

1/4 cup sugar plus more to coat dishes

4 egg yolks

5 egg whites

1 Tbsp. flour

1/8 cup lemon juice plus 1 Tbsp. more

1 Tbsp. lemon zest

1/2 cup milk


Preheat oven to 375. Butter and sugar three 4-by-3-inch soufflé dishes.

Whisk yolks with flour, zest, and one tablespoon sugar. 

Bring milk to boil. Temper egg yolk mixture by adding a bit of hot milk to it, then putting all back into pot. Cook over low heat, whisking constantly to make lemon curd. When thickened, remove from heat and add butter and lemon juice.

Beat egg whites till foamy, then add remaining sugar plus one tablespoon more. Beat to stiff peaks. Fold in a third of this into yolk mixture, then gently fold in the rest.

Fill soufflé dishes three quarters of the way and smooth. (The original recipe says to fill them the whole way, but I don’t because they rise.) Run thumb around edges to remove batter from rims.

Bake on baking sheet until risen, about 16 minutes. Dust with confectioner’s sugar and serve immediately!