Whenever I think about an appetizer for a holiday party my friend Lisa’s puffy, cheesy gougére is the first thing that comes to mind. This traditional snack is also delicious with a bowl of hearty winter soup.
Oven: 375 degrees
Serves 8-10
Paté a choux:
1/2 cup butter
1 cup water
1 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
4 eggs
1 cup grated guyere, swiss or emmental cheese
1 cup finely diced swiss cheese
1 teaspoon tabasco (optional)
1. In a medium size heavy saucepan combine the butter and water and place over a flame.
2. When butter is melted and water is boiling add flour, salt, and sugar. Stir until mixuter leaves the side of pan and forms a ball in the middle. This is called paté a choux.
3. Remove from pan and continute beating or place in an electric mixer. Add eggs one at a time until dough is waxy and smooth.
4. Combine the grated and diced cheese with the choux paste and tabasco. On a buttered cookie sheet spoon into a ring.
5. Bake at 375 degrees for approximately 45 minutes until browned and firm. Slice into portions and serve hot with optional drizzled tabasco.
Hint: Do not make ahead of time and try to reheat, it is not nearly as good.
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