Lemon Butter Cake

To make the cake, heat oven to 350° F. Butter two 8-inch round cake pans; dust with flour, tapping out excess. In electric mixer with paddle attachment or with hand mixer, beat eight tablespoons butter and the sugar on medium speed until light. On low speed, beat in egg yolks, one at a time. Beat in milk and lemon extract; mixture may look curdled but will smooth out when flour is added. Whisk together flour, baking powder and salt. Add to butter mixture; beat on low speed just until smooth. In electric mixer with whisk attachment or with hand mixer, beat egg whites until stiff but not dry. Stir one-fourth of the egg whites into the batter; fold in remaining egg whites until no streaks remain. Spread batter in prepared pans, dividing it equally. Bake about 25 minutes or until a toothpick inserted into the cakes comes out clean. Cool in pans five minutes; turn out onto a rack and cool completely.

To make butter cream, lightly oil a glass heatproof measuring cup. In an electric mixer with whisk attachment or with hand mixer, beat egg yolks on high speed until light. While yolks are beating, in small saucepan, heat sugar and corn syrup over medium heat, stirring constantly, until mixture comes to a full boil. Immediately pour into measuring cup. With mixer off, pour one-third of the sugar syrup onto egg yolks; beat on high speed for two seconds. Repeat with remaining syrup in two additions. Beat until cool. Add butter, a few tablespoons at a time. Add lemon juice, zest and extract, beating until smooth. If not using immediately, refrigerate butter cream in airtight container; bring to room temperature and beat until smooth before using.

To assemble cake, trim one cake layer so that top of layer is flat; brush off any crumbs. With metal spatula, spread a layer of butter cream on trimmed layer. Place the second cake layer, rounded side up, on top of the first layer. Spread butter cream on top and sides of cake. Serves eight to ten.

Ballyvolane House Dubliner® Cheese Soufflé

Heat oven to 400° F. Generously butter six 6-ounce ramekins (3 – 1/2-inch diameter); set aside. In 2-cup glass measure, microwave milk and nutmeg on HIGH until hot, about 1 – 1/2 minutes. In medium saucepan, melt 3 tablespoons butter over medium-low heat. Whisk in flour, salt, dry mustard and red pepper to make a roux; cook 1 minute. Gradually add hot milk, whisking until smooth. Bring to a simmer; cook 3 minutes, whisking frequently. Remove from heat; stir in cheese until melted. Add egg yolks; mix until blended.

In electric mixer bowl, using whisk attachment beat egg whites until stiff but not dry. Stir 1/4 of egg whites into cheese sauce to lighten. Gently, but thoroughly, fold in remaining whites until blended. Evenly spoon into buttered ramekins; place ramekins in 13 x 9-inch baking pan. Place pan on oven rack in the center. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake until puffed and golden brown, about 18 to 20 minutes.

Meanwhile, in small saucepan, heat balsamic vinegar to a boil over medium-high heat. Boil slowly until reduced to a thin syrup, about 10 to 12 minutes. Remove from heat; set aside.

The soufflés can be served immediately, as is, or cooled and reheated for serving later. To serve immediately, place ramekins on salad plate. Arrange approximately 1 – 1/2 cups salad greens to the side; drizzle with balsamic syrup.

Twice-Baked Soufflé Variation: To serve soufflés later, cool on wire rack. (Soufflés will fall slightly.) When cool, run small knife along edge to loosen soufflés. Turn out, upside down, onto ovenproof dish. When ready to serve, heat oven to 425° F. Sprinkle about 2 teaspoons shredded Dubliner® Cheese over each soufflé. Season 3/4 cup heavy cream with salt and pepper; pour over tops, covering completely. Heat in oven until tops are light golden, about 10 minutes. Using metal spatula, carefully lift and transfer soufflés to salad plates; serve with salad greens and balsamic syrup as described above. Makes 6 servings.