RED PEPPER ASIAGO GOUGèRE BITES
Gougère, a cream puff-like pastry, is easy to make. These warm, savory mini bites are a perfect holiday appetizer.
Provided by Land O'Lakes
Categories Appetizer
Yield 72 gougere bites
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line baking sheets with parchment paper. Set aside.
- Place water and butter in heavy 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil. Reduce heat to low; stir in flour and garlic salt vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Add 1 egg at a time, beating well after each addition, until mixture is smooth. Stir in cheese, bell pepper and basil.
- Immediately drop dough by rounded teaspoonfuls onto prepared baking sheets. Bake 18-22 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 30 calories, Fat 2 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 40 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
ASIAGO GOUGèRES
Fancify your holiday gathering with this French-style appetizer Made from a choux dough teeming with slightly sweet and nutty Asiago, these gougères come out of the oven with an impressive golden-brown look every time Pair with champagne or alongside a fruit and cheese board and they'll be the stars of the party, guaranteed
Provided by Platings and Pairings
Categories Snacks and Apps
Yield 12 gougères
Number Of Ingredients 8
Steps:
- Preheat oven to 425F. Bring the water, butter, salt, and pepper to a boil in a medium saucepan, stirring occasionally. Turn heat to medium-low, add the flour all at once and stir vigorously with a wooden spoon or spatula until mixture pulls away from the sides of the pot and forms a smooth, pasty ball. Continue cooking and stirring for 1 minute after dough has smoothed out.
- Transfer dough ball to the bowl of an electric stand mixer and beat on low speed for 2-3 minutes to cool slightly. Add eggs, one at a time, mixing on medium speed after each addition, and scraping the bowl well. Batter will appear lumpy at first, but will smooth out after a minute or two. Add the grated cheese and chives and mix until combined.
- Drop the dough by the tablespoonful on a baking sheet, at least 2" apart. Bake for 10 minutes, then turn the oven down to 375F and bake for an additional 15 to 20 minutes, until golden brown.
- For an all-american twist, substitute a sharp cheddar cheese for the asiago.
ARTISAN ASIAGO BREAD
This large, flour-sprinkled loaf looks and tastes like it came from a bakery. When you slice it, you'll find pockets of cheese scattered throughout.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h15m
Yield 24
Number Of Ingredients 8
Steps:
- In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.
- Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
- Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
- Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F.
- Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut 1/2-inch-deep slash lengthwise down center of loaf. Sprinkle remaining 1/4 cup cheese into slash.
- Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Nutrition Facts : Fat 1/2, ServingSize 1 Slice, TransFat 0 g
RED PEPPER ASIAGO GOUGERE' CHEESE BITES
Make and share this Red Pepper Asiago Gougere' Cheese Bites recipe from Food.com.
Provided by CookingONTheSide
Categories Breads
Time 1h35m
Yield 72 bites
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F; line baking sheet with parchment paper; set aside.
- Place water and butter in heavy 2-quart saucepan.
- Cook over medium heat until mixture comes to a full boil (6-8 minutes).
- Reduce heat to low; stir in flour and garlic salt vigorously until mixture leaves sides of pan and forms a ball.
- Remove from heat.
- Add 1 egg at a time, beating well after each addition, until mixture is smooth.
- Stir in 1 cup cheese, bell pepper and basil.
- Immediately drop by rounded teaspoonfuls onto prepared baking sheets.
- Sprinkle each with 1/4 t remaining cheese.
- Bake for 20-22 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 22, Fat 1.6, SaturatedFat 0.9, Cholesterol 13.7, Sodium 15.4, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 0.6
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HOW TO MAKE CHEESE GOUGèRES | KITCHN
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Estimated Reading Time 6 mins
- Heat the oven: Arrange 2 racks to divide the oven into thirds and heat to 450°F. Line 2 baking sheets with silicone baking mats or parchment paper; set aside.
- Boil the water, butter, and salt: Place the water, butter, salt, and mustard if using in a 2- to 4-quart saucepan and bring to a rolling boil over medium-high heat, stirring to melt the butter.
- Add the flour: Remove the pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and resembles mashed potatoes.
- Cook the dough: Return the pan to medium-low heat and stir for 3 to 5 minutes to dry out the dough. The dough is ready when it smells nutty, glistens, and is thick enough to hold a spoon upright. A film of starch on the bottom of the pan is normal.
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