CHEF JOHN'S PARTY CHEESE PUFFS
These beautiful cheese puffs, gougeres, are as easy as they are delicious. Usually Gruyere cheese is used but I had some very sharp farmhouse Cheddar cheese in the fridge, so I decided to use that. As long as you are using a very sharp, full-flavored cheese I don't think you can go wrong. I love gougeres with Gruyere, but I think the extra-sharp Cheddar was just as good.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
- Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
- Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
- Bake in the preheated oven until golden and puffed, 15 to 20 minutes.
Nutrition Facts : Calories 84.3 calories, Carbohydrate 4.2 g, Cholesterol 46.1 mg, Fat 6.3 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 81.5 mg, Sugar 0.1 g
CHEESE CRISPS AND MOCK "GOLDFISH" CRACKERS
Try these cheese crisps as a great dip for low-carb salsa, and enjoy the Mock "Goldfish" Crackers as an anytime snack, great for the grab and go!
Provided by Food Network
Categories appetizer
Time 17m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.
- Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6¿without any seasonings.
- Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.
- Cool the crisps and crackers completely before serving¿as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.
Nutrition Facts : Calories 111 calorie, Fat 9 grams, SaturatedFat 6 grams, Carbohydrate 0.5 grams
CHEESE PUFFS
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
- Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
MOCK PUFF PASTRY DOUGH (MADE SO EASY!)
This is just too easy! Use in any recipe calling for puff pastry. :) If you would like to try making this dough the authentic, old fashioned way, try Recipe #268932
Provided by 2Bleu
Categories Pork
Time 10m
Yield 1 Puff Pastry
Number Of Ingredients 3
Steps:
- Using a food processor, pulse butter into flour until it resembles crumbs. pulse in sour cream just until a ball forms and it just begins to hold together, being careful not to over-mix.
- Roll out and fold over in three sections (like folding a business letter). Repeat 2-3 times to get the layers of puff pastry.
- Wrap in plastic wrap and refrigerate for a minimum of 30 minutes before using. Let sit for a few minutes or pound with rolling pin to get it pliable.
Nutrition Facts : Calories 1266, Fat 104.3, SaturatedFat 65.1, Cholesterol 273.9, Sodium 858.3, Carbohydrate 73.3, Fiber 2.5, Sugar 2.3, Protein 11.8
CHEESE PUFFS
"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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