MOOSIC, Pa. — There's something about going out for a fine tea that makes you feel special. The folks at the Regina House Tea Room know just how to create the perfect tea experience. The minute you walk in you can feel the elegance and immediately go into relaxation mode. The owners offer an amazing high tea that's fit for a queen. At Regina House, you not only get a fine cup of tea with all the accoutrements but you are served delicious cuisine to accompany it! From soups to salads, sandwiches and desserts this tea experience is exquisite. When we visited, we had the opportunity to learn how to bake their Chicken Pecan Soufflés. SEE BELOW FOR RECIPE The Regina House Tea Room is not a restaurant but by reservation only.
Chicken Pecan Soufflé
4 soufflé cups (ramekins) (video used paper souffle cups for this recipe)
baking dish (to put filled soufflé cups into for baking)
refer to video
Can of white meat chicken (flaked with a fork)
Garlic powder, parsley flakes to your liking
Pinch of nutmeg
Chopped scallions(small ramekin full) or to your liking
Toasted pecans (small ramekin full)
Freshly grated sharp cheddar (large ramekin full)
Horse radish approximately 2 heaping tablespoons or to your liking
Sour cream approximately 2 heaping tablespoons or to your liking
Heavy cream to your liking so mixture is not too watery
One egg beaten.
Buttered coconut panko bread crumbs for topping (one ice cream scoop full for each soufflé).
in large bowl fold in all ingredients
Place into soufflé cups about 3/4 full (video uses paper soufflé cups) and top Each soufflé with panko crumb mixture.
Place the paper soufflé cups in baking dish.
Bake for 20 minutes at 380 degrees.