Pickling Party Menu
People are raving about this extremely appealing appetizer. Make these puffs in advance and freeze them for whenever you are planning your party. They will still taste great!
1. In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.
2. Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Sprinkle each mound with a few grains of coarse sea salt.
3. Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm (see notes).
Nutritional analysis per puff.
Sunset DECEMBER 2003
This elegant first course showcases a marvelous partnership between slightly bitter endive, creamy goat cheese, and sweet orange juice. From pretty presentation to fantastic flavor, you can't go wrong with this simple appetizer.
Preheat oven to 350°.
Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.
Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).
Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.
Cooking Light SEPTEMBER 2001
Combine mayonnaise with hard-cooked egg, gherkins, and chopped scallion or chives. Spread on pumpernickel slices. Top each with a small piece of smoked salmon.
Real Simple APRIL 2004
A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing, but with less calories and fat.
Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.
Cooking Light SEPTEMBER 2000
In the tradition of sparkling libations like the Buck's fizz and Bellini, this cocktail starts with Champagne and fruit juice.
Combine the first 5 ingredients in a pitcher. Pour about 1 cup of the Champagne mixture into each of 8 glasses. Garnish with seeds, if desired.
Cooking Light SEPTEMBER 2007
Salt-and-Pepper Cheese Puffs (Gougères)
Endive Stuffed with Goat Cheese and Walnuts
Smoked Salmon and Egg Canapes
Champagne Pomegranate Cocktail
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