Happy New Year! We are now in a new year with new beginnings and new hopes and dreams. I am excited for what 2015 has to offer. If I look back on 2014, it was a great year with no regrets. I am working on my goals for 2015 and excited about what will happen this year. Do you have your goals and resolutions set for the New Year?
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I absolutely loved creating my weekly series – Friday Night Bites. I know for the last month or so, I have been a bit remiss in keeping up with the weekly postings. It is one of my resolutions and/or goals to be consistent with this fun weekly series. My hope is share innovative, classic and tasty recipes along with wine pairing ideas with each of you. One of the things that I had heard years ago was that how you spend your New Years Eve sets the tone for the year. Not sure if I quite believe it but if this New Years Eve is any indication, then it will be filled with great friends, divine wine and lots of laughs. That works just fine for me.
In the spirit of sharing something classic, I have the perfect Gougere recipe to share with you. If you have never had the opportunity to enjoy this classic French treat, then now is the time. It is prepared the same way you would a cream puff with the savory elements added. It is made out of a choux pastry dough or shoe paste with gruyere, Comte or Emmantaler cheeses added. They originated from the
region and are generally served cold when tasting wine in the cellars but also
served warm as an appetizer.
Over the holidays, I made the absolute perfect Gougeres and enhanced it with parmesan, cheddar and fresh thyme. The combination was stunning and so perfect with a chilled glass of chardonnay or a glass of your favorite bubbly. They are easy to prepare and will simply impress your guests! Happy Friday Night Bites!
Parmesan, Cheddar and Thyme Gougeres
¼ Cup Butter
1 Cup Water
1 Cup Flour
¼ teaspoon Salt
1 Cup + 2 Tablespoons grated Sharp Cheddar Cheese
½ Cup Grated Parmesan Cheese
2 teaspoons Fresh Thyme, chopped
4 Large Eggs
1/3 Cup Grated Parmesan Cheese
1 Tablespoon Fresh Thyme Leaves
Preheat oven to 400 degrees.
Line 2 large baking sheets with parchment paper. In a medium sized sauce pan bring the butter and water to a boil. Remove from the heat and add the flour, cayenne, salt and pepper and stir well to blend. Return to the heat and stir vigorously until the mixture forms a ball and a thin film forms on the bottom and sides of the pan. Should be about 1 minute.
Transfer mixture to a stand mixer and add the cheddar and parmesan and thyme and beat on low speed until combined. Add the eggs, one at a time, fully incorporating each egg between additions and scrape bowl as needed.
Use a small cookie or ice cream scooper to place 1 ½ rounds on the parchment and space at least 1 inch apart. Dip your finger in water to gently pat down each gougere to form a round top. Sprinkle the top of each gougere with parmesan and a sprig of fresh thyme.
Bake until puffed and golden brown and centers are cooked through but still moist. About 20 to 25 minutes. Let cool slightly and serve.