Freezing Gougeres
bbstx
4 years ago
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Comments (51)karigraphy & gina_w - I forgot to mention, we did serve Two Buck Chuck. We didn't tell them till after they drank it. DH's brother considers himself someone what of a wine snob and only buys $10+ bottles of wine. After they commented how good it was and asked what it was, did we tell them. Surprise! compumom - Maybe & No! karigraphy - "Nobody's dead yet." That pretty much sums it up. I am going to try out all these recipes, one or two a week. I look forward to the pear and blue cheese one especially when my Barletts come in. Thanks everyone. Clare...See MoreHoliday Cooking - Hors d'oeurves
Comments (44)Lori, those look yummy! Artichoke Heart And Red Pepper Bites ==================================== From Perfect Entertaining website. These simple appetizers are something that we always have on hand for surprise guests. They freeze extremely well, are very easy to make, and are always popular. They go together very well with the rest of this festive menu and require no preparation time at all on a very busy day. Simply defrost and eat! Makes 60 bites 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes....See MoreSuperbowl treats
Comments (12)Darlene, I also like to make "puffs" and fill them with different things. Ann T makes gougere, which led me to think of making cheese choux dough. I also make a rye based cream puff and fill them with cream cheese and corned beef for a Rueben type filling. I've made them with seafood salad, BBQ'd chicken, anything that will fit into the small "puffs". I make them small, just a couple of bites, so the filling isn't running all over. Another small finger type sandwich is sweet potato biscuits with a sliver of ham, very yummy and just a couple of bites which can be eaten while watching the game and they aren't very messy. When making the cheese puffs (La Gougere) you can make small puffs instead of the big one and bake for less time. Reuben Puffs 1 cup water 1/2 cup butter, cubed 1/2 cup all-purpose flour 1/2 cup rye flour 2 teaspoons dried parsley flakes 1/2 teaspoon garlic powder 1/4 teaspoon salt 4 eggs Caraway seeds CORNED BEEF FILLING: 2 packages (8 ounces each) cream cheese, softened 2 packages (2 ounces each) thinly sliced deli corned beef, chopped 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons minced chives 2 tablespoons diced onion 1 teaspoon spicy brown or horseradish mustard 1/8 teaspoon garlic powder 10 small pimiento-stuffed olives, chopped In a large saucepan over medium heat, bring water and butter to a boil. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth. Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400ð for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate or eat immediately. Makes 4 dozen La Gougere Ann T La Gougere ========== 1 cup water (or half milk/half water) 1/3 cup butter 1/2 teaspoon salt fresh grated nutmeg cayenne pepper 1 cup flour 4 eggs 1 tablespoon Dijon Mustard 1 cup gruyere cheese 1 tsp milk extra cheese for top Bring the water/milk to a boil and add butter. When butter has melted remove pan from heat and add flour, salt, cayenne, nutmeg, pepper and stir vigorously with a big wooden spoon. The mixture should come away from the sides of the pan and form a ball. Place mixture in the bowl of a large mixer and add one egg at a time beating well, After you add last egg continue to beat well. Mixture will be shiny. Add Dijon mustard and taste for seasoning. Adjust to your taste. Add coarsely grated cheese. Butter a large cookie sheet and flour. Draw a small circle in the flour (about 2 inches wide) and proceed to drop the dough by tablespoon full around the outside of this hole, making a ring, or a crown. Dough......See MoreAppetizers for the fussy
Comments (59)LOL on the vegan and paleo! I hope it's politeness, leaving it for those who require the special things, but I fear not... Klsiverd, good question on the allergies! But not having an answer just means never having gone far enough down death's road to find out. The gist is, there are certain kinds of things that taste like poison (allergic) and certain other things that one just doesn't like (non-allergic dislike). I can't get Brussels sprouts past my nose because of the sulphur, but I have no reason to think I'm allergic rather than just repulsed. If one spits out the foods that taste like one imagines floor wax does, or drain cleaner, or whatever, one never learns what eating it will do. I only know what eating a portion of coconut will do to me because it was undisclosed in delicious Thai food which masked the distinctive floor wax flavor. I can now tell you that my mouth and throat feel furry, I get flushed and nauseous, and anti-histamines help. And I'm thankful it was a small quantity in a sauce. There are some foods that I test allergic to which won't give me a reaction in limited quantities (doctor also okayed eating them--ETA the worst I've gotten from them is hives), and taste just fine. Fish, well prepared, doesn't always give me that taste warning, and there are some circumstances under which I can eat very particular fish, so I have to be careful. A reaction makes my face numb, and proceeds from there, so I'm very careful and mostly avoid it. I only know this from heeding the advice that one can outgrow one's allergies and wanting not to be the odd duck when I was younger. I learned my lesson. When my tongue says spit it out, I do. I've seen the same thing with kids who didn't know how to express that the evil food in question made them feel bad/wrong, and fought with their parents over the refusal. Sometimes when your kid tells you it's poison, it really is! Don't poohpooh someone's allergies. Could it be all in their head? Sure! If it were and they were forced to eat it anyway would they enjoy it? Maybe! And if you have to call the paramedics because you slipped it in the food, who gets the bill? And if they just refuse to eat at your house in the future because last time you slipped their allergen in their food so they didn't experience that bad taste warning and they were up all night heaving, don't be offended....See Morebbstx
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4 years ago
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