Ok it's New Years Day and like the entire city I'm still in bed (seriously it's a ghost town out there)! Last night was full of friends and food and drinks and food and food and drinks. Serious feasting time. We had a New Orleans theme thing happening and there was such amazing food. Shrimp etouffee on top of cheese grits and a bourbon pecan pie rounded it off. Oh and there were hurricanes. So many hurricanes. My contribution was a savory baked beignet, cheese puff thing, otherwise known as a gougere. They are light, fluffy, tasty, look amazing and happen to be seriously easy to make. I'm pretty sure they'd go great with a morning after-bloody mary. Just sayin.
- 1 cup water
- 3 tbs unsalted butter, diced
- 1 teaspoon salt
- 1 cup all purpose flour
- 4 large eggs
- 1 cup grated Gruyère cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
Preheat to 400°F. Line two baking sheets with parchment paper. Bring water, butter, and salt to simmer in heavy saucepan over medium, until butter is completely melted. Add flour; stirring with wooden spoon until a large ball of dough is formed. Continue to stir for another two minutes or so. Place dough in large mixing bowl and allow to cool for five minutes. Beat in eggs one at a time. Stir in cheese, mustard and pepper.
Drop rounded teaspoons of dough onto baking sheets, spacing about two inches apart. Bake about 25 minutes, switching position of baking sheets halfway through baking. Tops should be golden brown, while the inside is slighty moist and eggy. Serve warm. Can be made ahead and rewarmed at 300° for 5 to 10 minutes. Makes
24-32 depending on spoonful size.
Happy New Year from San Francisco!