See Also: Appetizers
Gougeres
From Dorothy McNett's recipes at www.dorothymcnett.com. Great with a crisp white wine, such as Grunner Veltliner or Sauvignon Blanc. Use Swiss Gruyere, Cheddar, or Monterey Jack if you cannot get French Gruyere.
1 1/2 cups water
1/2 cup unsalted butter
1 1/2 cups all purpose unbleached organic flour
6 large eggs
1 1/2 cups shredded French Gruyere, or other semi-firm cheese
1 1/2 teaspoons freshly ground peppercorns
Coarse sea salt
Preheat oven to 400 degrees. In heavy bottomed 3-4 quart saucepan bring water and butter to a full boil. Remove from heat, add flour all at once and stir until mixture is smooth and thick with no lumps. Add two eggs and beat vigorously. Add 2 more and repeat, and then finish with the remaining 2 eggs. Add the shredded cheese and pepper. Dough will look funny, it is ok. Drop dough onto silicone or parchment lined baking sheets making each little puff about 2 inches in size. They will puff up a little. Sprinkle each with a tiny bit of salt. Bake about 30 minutes, or until brown and dry to the touch. Serve warm.
Recipe created 2003-11-25.
