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Engagement 101 - Special Features
How to Keep the Honeymoon Going
By Jacques Haeringer
 You just got back from your wonderful, glorious honeymoon. Now your real life together begins. Keep that romantic feel of your honeymoon everyday. Chef Jacques Haeringer, Chef de Cuisine at his family run restaurant, L’Auberge Chez Francois, has some tips and advice for doing just that.
Romantic celebrations are a tradition with our family, we’re French, it’s in our blood. It is a tradition based upon our philosophy that life’s memorable moments are not complete without special meals. The pleasures of the table, fine food and wine, are an essential part of a passionate life. Good food whets the appetite, which in turns stimulates the entire person, promoting a well being and excitement that leads to love.
Yes, we are most susceptible to love after a wonderful meal. Preparing a meal for your special someone is an act of love. The food is tempting but it is the energy you put into the preparation and serving of the meal that is sexy.
Rather than preparing everything ahead of time, which is not always practical, put the finishing touches together right before your honey’s eyes. Bring him into the kitchen to help you complete the meal, maybe wearing only an apron and a smile. Who knows what may follow!
There are several ways you keep the spirit of your honeymoon going long after you return. I have set down some ideas and a few recipes to help you get started.
NOTE: All recipes are copyrighted and the property of Chef Jacques Haeringer. Use of these recipes for anything other than culinary is strictly prohibited without the written consent of Jacques Haeringer.
Breakfast in Bed
Sunday, mid-morning. It was a wonderful, romantic evening and now you gently nudge your sweetheart, who wakes to see your seductive smile and a tray with a split of Champagne and assorted goodies. Voilà! Your culinary talents will set the tone for the entire day and put off thoughts of Monday morning. Here is an easy recipe to get your day going in the right direction.
Cheese Soufflés
- 4 tablespoons lightly salted butter
- 6 tablespoons flour
- 1 ½ cups milk
- ½ teaspoon sea salt
- Pinch of freshly ground pepper
- Pinch of nutmeg
- 8 tablespoons (3 ounces) grated cheese: Parmesan, Gruyère, etc.
- 3-4 additional tablespoons of the grated cheese
- 4 egg yolks.
- 4 egg whites
Melt 2 tablespoons of the butter in a heavy saucepan over moderate heat. Add the flour, salt, pepper, and nutmeg and mix thoroughly. Slowly, pour the milk over the contents and whisk constantly. Bring to a boil, continue whisking, and allow to bubble for 2 minutes. Whisk thoroughly, as the mixture will scorch easily. Remove saucepan from heat and scrape the contents into a medium mixing bowl.
Preheat the oven to 375 degrees
Allow to cool for 2-3 minutes.
Add the 8 tablespoons of grated cheese to the mixture and blend thoroughly. Whisk in the egg yolks two by two.
Completely coat the insides of 2 12-ounce soufflé dishes with the remaining 2 tablespoons of butter and “flour” with the remaining grated cheese.
Whip the egg whites until they form soft peaks and gently fold into the egg and cheese mixture.
Fill the prepared soufflé molds to the top with the mixture and bake in the preheated oven for about 20 minutes until well risen and golden brown. Serve immediately.
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