“New from the Kitchen”
Recipe of the Month – April 2009
Appetizers & Sorbets: Gougères
Pronounced goo-Zhair, these elegant little hors d’oeuvres are like a miniture cheesy popover. A staple in the local cafes of Burgundy, it was one of the items at our March wine tasting. As a snack, hors d’oeuvre or accomaniment to a first course they can be served hot or room temperature and will keep in the refrigerator for days. Wonderful with a glass of red wine.
5 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
1 cup all purpose flour
1 cup grated gruyère cheese
5 large eggs at room temperature (very important)
Preheat oven to 425 degrees.
Add butter, salt, pepper and nutmeg to 1 cup water in medium saucepan and bring to boil over medium heat. When the butter melts, reduce to low.
Add the flour to butter-water mixture all at once and cook over low heat with a wooden spoon for 1 minute, until the mixture pulls away from the side of the pan. Remove from heat.
Add the cheese to the pan and beat in with a wooden spoon until well incorporated. Add 4 of the eggs, 1 at a time, beating each egg into the batter until thoroughly absorbed. Continue beating mixture until it is smooth, shiny and firm.
Drop batter in small spoonfuls onto a lightly greased cookie sheet to forn Gougères. Beat remaining egg with ½ tablespoon water, then brush tops of with the egg wash.
Bake in upper third of the oven for 15-20 minutes or until golden and doubled in size. Remove from oven and serve hot or allow to cool to room temperature. Makes about 3 dozen.