Cheddar Chive Gougeres Recipes

CHEDDAR GOUGERES

Steps:

• In a large saucepan, bring the water, butter and 1/2 teaspoon salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese, chives and garlic., Drop by tablespoonfuls 1 in. apart onto greased baking sheets. Sprinkle with remaining salt. Bake at 375° for 14-16 minutes or until golden brown. Serve warm.

FLAKY CHEDDAR-CHIVE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

CRANBERRY-CHEDDAR GOUGèRES

Steps:

• Turn on food processor and finely chop cranberries by dropping them in through feed tube. Remove cranberries, but don't bother cleaning bits clinging to the bowl. (Cranberries can also be chopped by hand.)
• Place 1 cup water in a 2-quart saucepan. Add butter and salt, bring to a simmer and cook just until butter melts. Remove from heat, add flour all at once and stir vigorously with a wooden spoon. Return saucepan to medium heat and cook dough, stirring, about a minute. Transfer dough to food processor.
• Heat oven to 425 degrees. Turn on food processor and add 1 egg to the dough. As soon as it's completely incorporated, add another, and continue adding eggs 1 at a time until you have used 4. Add chopped cranberries and Cheddar and pulse to blend. (This step can be done by hand, but it's a lot more work.)
• Line 1 large or 2 smaller baking sheets with parchment. Drop teaspoons of batter, in mounds about 1 inch across, on baking sheets, leaving 2 inches between them. Beat remaining egg. Brush tops of mounds with egg, taking care not to let any drip down the sides.
• Bake 15 minutes, until puffed and lightly browned. Reduce heat to 350 degrees and bake another 10 to 15 minutes, until well browned. Shut off oven, open oven door a few inches and leave gougères another 15 minutes before removing them. When completely cooled, the gougères can be transferred to a heavy plastic bag and frozen. Reheat them for 10 minutes at 350 degrees.

CHEDDAR-CHIVE GOUGèRES

Steps:

• Heat oven to 400°F.
• Bring water, butter and red pepper to boil in medium saucepan on medium heat, stirring frequently with wooden spoon. Add flour; stir until blended. Cook and stir 2 min. or until mixture forms ball. Remove from heat; let stand 5 min.
• Add eggs, 1 at a time, stirring after each until blended. Stir in remaining ingredients. Drop dough by level tablespoons, about 2 inches apart, into 17 mounds on baking sheets sprayed with cooking spray.
• Bake 20 min. or until puffed and golden brown. Turn oven off. Leave gougeres in oven 5 min. Serve warm.

CHEDDAR CHEESE GOUGERES WITH BACON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• In a medium saucepan, add 1 cup water, the butter and salt, and bring to a boil over high heat. Lower the heat to medium and add the flour all at once. Stir rapidly with a wooden spoon; the mixture will form a dough ball that will pull away from the sides of the pan. Continue to cook for a couple minutes.
• Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly; you want the dough to be warm, but not so hot that when you start adding the eggs they cook as they hit the dough. In a mixer or by hand with a wooden spoon, add the eggs one at a time, stirring after each addition until the eggs are incorporated. The dough should become rather creamy. Stir in the grated cheese, bacon, thyme and a few grinds of pepper.
• Spoon out small balls (about a heaping tablespoon) of the dough onto the baking sheet, with at least an inch separating the spoonfuls. Cook for 10 minutes; lower the heat to 350 degrees F and cook until puffed up and lightly golden, another 15 to 20 minutes.