Last weekend I spent all of Sunday making Julia Childs Cassoulet recipe – it was awesome and worth every second. The entire meal was inspired by the cuisine of France with a lovely cheese course (Thanks Karen!), some rockin’ wine from Beaune and a lovely little hors’doeuvre called gougères. They are super simple to make and I guarantee you have the ingredients sitting in your home at just about any time of the year. They are essentially little, puffed pastry balls that have some sort of cheese mixed in with them. They can be served warm or cold and they have the added advantage of coming together in less than ten minutes of mixing. You just need to make certain your eggs are at room temperature (believe me – that’s key). With the holidays coming up they are a great little nosh to have in your repertoire.
- 5 Tbsp butter
- 1 Tsp salt
- 1/4 Tsp black pepper
- Hearty grind nutmeg
- 1 cup all purpose flour
- 1 cup cheddar (Yes - the rest of the world uses gruyere or ementhal, use what you like)
- 5 Large eggs (And make certain they're at room temp or don't bother)
- 1 cup water
So simple and so delicious. I hope you try these soon. They’re really amazing and easy…
Thanks as always for reading EG!