Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 24
Stilton, Bacon and Scallion Puffs I love bleu cheese and Stilton is one of my favorites. These are little puffs are great, because they can be done in a short time if you have unexpected guests. They freeze well too, so it’s nice to bake an extra batch to have on hand for a later time. This recipe was in a class for holiday hors d’oeuvres that could be made ahead of time so that entertaining could be made a little easier. I based this recipe on a classic French hors d’oeuvres called gougere. In the Burgundy region of France, gougere is served with the great red wine that is made there. It will be formed into individual puffs as with this recipe or made into a ring and people can tear off pieces and pop them in their mouths. If Stilton is unavailable, substitute Gorgonzola or Maytag bleu cheese. Makes about thirty-six puffs Ingredients: 1/2 cup water 1/2 stick (2 oz.) unsalted butter 1/2 cup all purpose flour 2 large eggs 4 oz. Stilton cheese 4 slices bacon, cooked until crisp and crumbled into small pieces 3 tablespoons green onion, minced 1/4 cup walnuts, chopped finely Salt and pepper Procedure:
ОглавлениеPreheat oven to 425 degrees. In a heavy saucepan combine the water, butter and a pinch of salt. Bring this to a boil. Add in the flour all at once and cook until the mixture pulls away from the sides of the pan.
Remove the pan from the heat and add the eggs 1 at a time, beating well after each addition.
Crumble the Stilton and then stir it in with the bacon, green onions and nuts. Season with a little salt and pepper.
Drop rounded teaspoons of the batter onto lightly buttered baking sheets about 2 inches apart.
Bake the puffs in the 425 degree oven for 15 to 20 minutes or until they are crisp and golden.
