It’s rare that I feature a film currently showing in theaters, however, the 2017 live action version of the original Disney animated Beauty and the Beast is one of those charming films that I couldn’t resist doing. It takes me back to my childhood days when I watched it repeatedly on video and I’m sort of stirred to go to my parents to look for that video. I’m sure there has been a surge in DVD sales of the original Beauty and the Beast, just so those who have never watched it can compare the two.
This 2017 Beauty and the Beast film is a 3D musical romantic fantasy film that is set in Rococo-era France. An enchantress disguised as an old beggar woman arrives at a debutante ball and offers an enchanted rose to a prince in exchange for shelter from a storm, but he refuses and laughs at her. For his arrogance, she places a spell that transforms him into a beast to match his inhumane character, turns the servants into anthropomorphic household objects, and erases the castle from the villagers’ memories. She gives the Beast a magic mirror that shows far away events and leaves him the enchanted rose. To break the curse, the prince must learn to love another and earn her love in return before the rose’s last petal falls, otherwise the prince will remain a beast forever and his servants will lose their remaining humanity.
The movie stars Emma Watson, who sings her own songs and plays Belle, a bright, beautiful and independent young woman. She is taken prisoner by the Beast, played by Dan Stevens, in its castle. Despite her fears, she befriends the castle’s enchanted staff and learns to look beyond the Beast’s hideous exterior, allowing her to recognize the kind heart and soul of the true prince that hides on the inside.
Beauty and the Beast no doubt is full of mystic and inspires an enchanting meal. What I have for you is bespoke for any magical tea party as well. Three Cheese Soufflé served with a bright herbal tea that Mrs. Potts would no doubt serve to anyone that needs a little TLC makes a beautiful duo to enjoy with this French Country set film.
The beautiful soufflé is inspired by the scene where after refusing to dine with the Beast on her first night at the castle, Belle admits to the servants that she’s just a bit hungry. They pull out all the stops with an over-the-top feast, which includes a pillow-topped soufflé like this one. These recipes are adapted from Taste of Home and this lovely meal would fit right into a quaint Easter Brunch.
Ingredients
2 1/2 tablespoons butter, cubed
2 1/2 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
Dash hot pepper sauce
3/4 cups shredded Swiss cheese
1/2 cup shredded cheddar cheese
1 tablespoonp shredded Parmesan cheese
3 large eggs
1 quart water
4 individual green tea bags
4 fresh thyme sprigs
1/4 teaspoon grated lemon peel
1/8 cup honey
3 teaspoons lemon juice
Sugar, optional
Method
- Preheat oven to 325°
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
- Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl.
- Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes.
- In a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes.
- Stir in 2 tablespoon of hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes.
- Place eight ungreased 8-oz. ramekins in a baking pan.
- With clean beaters, beat egg whites on high speed until stiff peaks form.
- With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites.
- Transfer to prepared ramekins. Add 1 in. of hot water to baking pan.
- Bake 40-45 minutes or until tops are golden brown. Serve immediately.
- In a large saucepan, bring water to a boil; remove from heat.
- Add tea bags and lemon thyme sprigs; steep, covered, 3 minutes.
- Discard tea bags and steep covered 3 minutes longer.
- Strain tea.
- Add honey and lemon juice; stir until honey is dissolved.
- Stir in sugar if desired.
- Serve immediately.
