Friday, August 22, 2014

Doctor Who Series 8 Edible Geekery Blog Hop: Lemon Ginger Souffle (plus Doctor Who inspired dinner)

It should come as no surprise to most geeks that there is a new Doctor Who season starting on Sunday, with an all new face for the Doctor, as Peter Capaldi takes over for Matt Smith.

This calls for an Edible Geekery Blog Hop!

Since the kids are not yet in school, and I have the day off from work, there is no call for lunches... so dinner it is!

Now, bear with me.  My Doctor Who references in this dinner may seem a bit of a stretch - but I had to make something that people would eat.  As it was, The Boy refused to eat the fish (soy-ginger cod, from Trader Joe's - Ginger for the gingers), and neither child liked the (Rory the) Roman artichokes, though I loved them.  
Image found on Pinterest

The big hit in dinner was the baked potatoes, to honor our favorite Sontaran, Strax.  I just baked them with some olive oil and Italian spices.  So good.

All puffy and gorgeous
And then, I decided to make a souffle for dessert.  I went with a lemon souffle (because it is zippy, just like Clara), and threw in some crystallized minced ginger, in honor of the gingers in The Doctor's life, Donna Noble, Amy Pond and River Song.

This was absolutely delicious.
Image found on Pinterest
I modified this recipe for the souffle slightly.

Lemon Ginger Skillet Souffle (in honor of The Doctor's zippy gingers, and Clara aka Souffle Girl)
Modified slightly from One Perfect Bite

5 eggs, separated
1/4 tsp cream of tartar
2/3 c sugar
1/8 tsp salt
zest of 1 lemon
1/3 c lemon juice
2 Tbsp all-purpose flour
1 Tbsp butter
confectioner's sugar for dusting

Preheat oven to 375 F. In a grease free bowl of an electric stand mixer, whip together the egg whites and the cream of tartar on medium until frothy.  Add 1/3 c sugar and salt slowly, while beating.  Turn speed up to high and beat until stiff peaks form.  Carefully transfer the whites to a clean bowl.
Beat the egg yolks and the remaining 1/3 c sugar in the stand mixer's mixing bowl until thick and pale.  Stir in the lemon zest, lemon juice, and flour, mixing until just combined.  Fold in about 1/3 of the egg white mixture, until only a few white streaks remain.  Gently fold in the remaining egg white mixture, along with the crystallized ginger.
All folded in and ready to bake
In a 10" skillet (not non-stick), melt butter on medium-low heat, coating the bottom and sides of the pan when it has melted.  Add the souffle mixture to the pan gently.

In the skillet, stovetop
The edges are bubbly and slightly cooked - time to transfer to the oven!
Cook on medium-low heat on the stovetop until the edges begin to set and a few small bubbles appear.  Transfer to oven and cook until set and lightly browned, about 10 minutes.

All baked and topped with confectioner's sugar.
Sprinkle with confectioner's sugar and serve immediately.

This recipe is a win all around for sure.  I would absolutely make it for a party.

Now, since we have caught up on the current run, and we are anxiously awaiting Sunday's premier, The Girl has decided to watch some classic Doctor Who - she started with Season 1, episode 1.  I love that I am raising a good and proper geek girl.

Older Doctor Who posts are found here and here, if you want to stroll through history a bit.

Come along, Pond
Now, why don't you head on over to the next stop in the blog hop, and see what Jessie from Chaos and Confections has come up with, then hop on through to see the offerings from everyone else.

We are excited for the premier on Sunday, that's for sure!

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  1. I enjoyed reading about your interesting and clever dinner.

  2. Drool. What a fab dinner! We're working our way through the classics, too. Just wept my way through #5's regeneration again. *sniff*

  3. So clever! I was hetting hungry reading this.

  4. Such fun ideas for a dinner! Strax baked potatoes and the quote to go with it are my favorite :D