In Response to Re: Appetizers for the holidays? Ideas???:
I haven't tried this recipe yet, just cut it out of the paper. It sound good, and you can make the dough ahead of time and freeze it!! Fontina and Herb Gougeres ( makes about 4 dozen) 6 Tablespoons unsalted butter 1/2 cup whole milk 1 cup all-purpose flour Kosher salt and ground black pepper, to taste 1 cup grated fontina cheese 1/2 cup grated Parmesan cheese 1 1/2 teaspoons dried oregano 5 eggs Bring the butter, milk and 1/2 cup water to boil in a medium saucepan. Turn heat down to medium; add the flour and a pinch of salt and pepper all at once. Stir vigorously to combine and continue to cook about 1 minute more, stirring constantly, until dough has formed a ball and leaves a thin film on the bottom and around the sides of the pot. Remove from the heat and cool slightly. Transfer dough to a stand mixer fitted with a pappdle attachment. Add cheeses and oregano and beat on low speed to combine. Add the eggs, one at a time, beating after each addition just to incorporate, and scraping down the sides of the bowl, if necessary. Line a baking sheet with parchment paper. If you have a pastry bag, transfer the dough to a bag fitted with a large round tip; pipe the dough in rounds about 1 1/2 inches in diameter onto the baking sheet. You can pipe them close together. If you don't have a pastry bag, use an ice cream scoop to creaste the rounds. If you are baking these right away space them about 2 inches apart. Use a wet fingertip to push down the peaks and smooth out any peaks on the rounds. Place the baking sheet in the freezer for at least 1 hour, until the balls are hard and easy to handle. Peel the gougeres off the baking sheet and place in a zippered freezer bag to store up to 1 month. To bake: Preheat the oven to 400 degrees. Place the gougeres ( straight from the freezer, if you have frozen them) on a parchment-or silpat-lined baking sheet, spaced about 2 inches apart. Bake for 5 minutes. Reduce the oven temperature toe 375 degrees. Bake another 15-18 minutes until golden turning the tray about half-way through to ensure even cooking. Remove from oven and serve warm Note: if baking right after making, be sure gougeres are at least 2 inches apart on the baking sheet, and bake for a slightly shorter time. These sound like they are like a cream puff dough to me with cheese added. In any case if the main part can be done ahead and then baked that's a plus in my book!!
Posted by Barbara B
I have made these. They taste wonderful and are very easy to make.
You are correct in that the dough is the same used to make cream puffs.
Play with different types of cheese for other flavors. I was thinking of making these and I have some horseradish flavored cheese that I think would be great with this.