Food and Garden Dailies started as a way to record my family's favorite recipes. It has come in handy many times when I'm asked for a recipe. I simply email a link to the blog! But I couldn't just stick to recipes. The kitchen is tied to the garden in so many ways...and so I let you into my ever changing garden as well.

If you're interested in my all-time favorite recipes, check out this post first: My Favorite Recipes

Wednesday, December 17, 2008

The Perfect Appetizer: Herbed Puffs

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These babies are pure appetizer heaven.

What makes them so perfect?
  1. FAST.
  2. and EASY to make.
  3. Can be made well ahead of event.
  4. Freezer Friendly!
  5. They are DELICIOUS little morsels!
Cooking tip: Have all your ingredients measured out, ready to go. Once you start dumping it in the pot, you need to work fast!

I've made these several times. They are always a hit. Next time I will probably triple the recipe, and flash-freeze them so they are ready to go when we have guests.

Something else to try with them: slicing them in half and adding a slice of thin cheese and prusciotto or salami. I got this from my friends, Nikki & John, who made a similar appetizer. Their recipe called for the slicing and addition of the meat and cheese inside. They were tasty!

Herbed Puffs (San Francisco Encore)

Preheat oven to 400 degrees.

Combine in a saucepan, and bring to a boil.
2/3 C water
1/3 C + 2 TB milk
1 stick (4 oz) butter
1 tsp salt
1/4 tsp pepper

As soon as it boils, remove from heat and immediately pour in (all at once):
1 C flour

Using a wooden spoon, stir rapidly until all of the flour is incorporated and the mixture leaves the sides of the pan. Return to a low heat and cook for an additional minute.

Beat in, until the mixture is thick and smooth:
4 eggs, one at a time

Add in:
4 oz. Gruyere cheese, grated
2 green onions, minced
1 TB minced parsley
1 tsp dried dill

Spoon the batter into 1 ½” mounds onto the prepared baking sheets.

Beat together:
1 egg
pinch of salt
and brush over the tops of the puffs.

Bake 20-25 minutes or until nicely browned. Remove from the baking sheets and cool on wire racks.

These freeze well and can be reheated. (Since we had freezing temps, I did my flash freezing on the patio!)

1 comment:

Tenaj said...

Dana, these appetizers were awesome last night- I am going to make them and substitute rosemary for the parsley (Jay is not a Parsley fan).