Hmmm, it's been awhile since I last posted. But don't worry, you didn't miss anything. I didn't grow anything in the garden or cook any delicious meals in the past 6 months. Really.
Yesterday Miss Rose co-hosted a lovely cocktail party with hubby and I at our place (she has such a tiny cottage!). It was a huge success, with delicious mulled wine, a Rose Signature Cocktail (a sparkly ginger cranberry concoction),
But that's not what I want to blog about either...
What's worth blogging about after all these months are the gruyere gougeres (say it 10 times fast, and that sounds like Grew-yare Goo-zhair) - or cheese puffs. What a fun and delicious appetizer! There are probably lots of very similar recipes out there on line, but I didn't do a lot of research - just went with a recipe in the newspaper from January 2011, which was in turn adapted from "The French Laundry Cookbook". The puff pastry dough was something fun and new to make - and apparently pretty fool-proof since it turned out perfect on my first try. The best part was that I made the dough and blobbed it onto cookie sheets in the morning, put them in the freezer all day, and then just had to pull them out and pop them in the oven a half hour before the party started. Easy! These were amazing fresh out of the oven, and still good a few hours later towards the end of the party. I bet they would work great with parmesan or cheddar too.
Here's what you need:
- cookie sheets
- parchment paper
- stand mixer
- ideally, a pastry bag with a 1/2 inch wide plain tip
- freezer space
- 1 cup water
- 7 Tblspns butter
- 1 Tblspn kosher or sea salt
- 1 tspn sugar
- 1 1/4 cup flour
- 4 eggs
- 1 1/4 cups grated Gruyere (5 oz)
Here's what you do:
Line 2 cookie sheets with parchment paper.