Gages Recipes

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GOUGERES



Gougeres image

Pate a choux derives from the old French meaning "to cherish" or cabbage paste because of its shape, this pastry has been in use since the sixteenth century. It is a cooked mixture of water, butter and flour which rises due to steam expansion. The paste crusts on the outside, trapping steam inside, creating a puffed shape with a hollow interior. The crisp shells are filled with a variety of creams and finished with a glaze.

Provided by Amy Finley

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/2 recipe Pate a Choux, recipe follows
1/2 cup grated Gruyere
Freshly cracked black pepper
1 egg, beaten
1 cup water
1 teaspoon salt
3 teaspoons sugar
6 tablespoons butter, cut in pieces
3/4 cup plus 2 tablespoons flour, sifted
4 eggs, beaten

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature.
  • In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.

GOUGERES



Gougeres image

Notes about the recipe: The first dish I ever made by myself (I think it was from a Kraft booklet my mother had lying around) was, oddly enough, a cheese souffle. I didn't know that souffles were hard to make - and it wasn't. Cheese souffles are simple because of the cheese, which lends body and structure. It was from that recipe that I picked up the trick of adding mustard to melted cheese; you don't taste the mustard, but the cheese tastes more cheesy. A gougere is an irresistible bite-size cheese souffle, best served right out of the oven. Any tasty Swiss-style cheese will do here; fol epi is a young version. You can tell how old a Swiss cheese is by the size of the holes; they get larger as the cheese ages.

Provided by Food Network

Categories     dessert

Time 40m

Yield 50 to 70 pieces

Number Of Ingredients 10

1 cup milk
4 tablespoons unsalted butter
1 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon ground black pepper
4 eggs
1 cup grated fol epi (young French-style Swiss cheese), Gruyere, or other Swiss cheese
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the milk and butter in a medium-large saucepan over medium-high heat. When the mixture simmers and the butter is melted, add the flour all at once and stir. Add the salt and pepper. Reduce heat to medium and stir for 1 to 2 minutes to dry the mixture out. Turn off heat and stir a bit more to cool slightly.
  • Add the eggs 1 at a time, beating well to incorporate each egg before adding the next. Stir in the cheese, mustards, and cayenne and mix until smooth. Transfer the mixture to a pastry bag with a large plain tip.
  • Pipe the mixture onto to a parchment paper-lined cookie sheet in rows of kisses, about 1- inch in diameter.
  • Smooth out any bumps with a fingertip dipped in flour.
  • (The recipe can be made to this point up to 8 hours in advance and refrigerated, or frozen for up to a week. Thaw at room temperature before baking.)
  • Bake for 10 minutes. Reduce the heat to 375 degrees F and continue baking until golden brown, about 8 to 10 minutes more.

GOUGERES



Gougeres image

I brought the recipe for these gougeres back from a trip to Nice, France. The original called for Gruyere cheese, but I found that Gouda is a more budget-friendly alternative. These puffs are a wonderful bite-sized treat. If you have leftovers, float a few of these gems on a bowl of soup in place of croutons. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield about 3 dozen.

Number Of Ingredients 13

1 cup water
6 tablespoons unsalted butter, cubed
1/2 teaspoon sea salt
1/4 teaspoon pepper
3/4 cup all-purpose flour
4 large eggs
1 cup (4 ounces) shredded regular or smoked Gouda cheese
1/3 cup minced fresh chives
1/8 teaspoon ground nutmeg
TOPPING:
1 large egg
1 teaspoon water
1/3 cup shredded regular or smoked Gouda cheese

Steps:

  • Preheat oven to 425°. In a large heavy saucepan, bring first 4 ingredients to a rolling boil. Remove from heat; add flour all at once and beat until blended. Cook over medium-low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball, about 3 minutes., Transfer to a large bowl; beat 1 minute to cool slightly. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until shiny. Beat in cheese, chives and nutmeg. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., For topping, whisk together egg and water; brush lightly over tops. Sprinkle with cheese. Bake until puffed, firm and golden brown, 20-25 minutes. Serve warm. , Freeze option: Freeze unbaked puffs on parchment-lined baking sheets until firm; transfer to resealable freezer bags and return to freezer. To use, place frozen puffs on parchment-lined baking sheets. Top and bake as directed, increasing time by 2-3 minutes.

Nutrition Facts : Calories 52 calories, Fat 4g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

GREENGAGE JAM



Greengage jam image

Gather up gorgeous greengages to make a beautiful jam. Using fruit before it's very ripe has a higher pectin content, so opt for these over softer options

Provided by Clare Knivett

Time 40m

Yield Makes 4 x 250ml jars

Number Of Ingredients 3

800g greengages
1 lemon
600g white granulated or caster sugar

Steps:

  • Put two small saucers in the freezer - you will use these to test the setting point of the jam.
  • Put the fruit in a large saucepan and pour over 200ml water. Peel 3 or 4 strips of zest from the lemon and add to the fruit. Bring to a simmer and cook gently for 15 mins until the fruit has softened, stirring occasionally. Remove the stones from the pan as they start to come to the surface - some may need a little help detaching from the fruit. It's a good idea to count the fruit in and stones out! Once all the stones are removed, remove the lemon zest strips.
  • Add the sugar and juice of half the lemon to the pan, and stir until the sugar has completely dissolved. Turn up the heat and bring to the boil, and cook for 10 mins, stirring often to ensure it doesn't catch. After 10 mins, take a saucer out of the freezer and spread a teaspoon of jam over it. Let it sit for 1 min before pushing your finger through the liquid. If it starts to wrinkle, the jam is ready. If not, return to the boil and check again after 2 mins. Continue to do this until the jam reaches setting point (105C on a thermometer).
  • Allow to cool a little, then pour the jam into sterilised jars and allow to cool completely. You can sterilise the jars by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool. Store in a cool, dark place.

Nutrition Facts : Calories 37 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein

GAGES



Gages image

This is an excellent vegetable dish from Sierra Leone. A tantalizing marinated eggplant and tomato salad tossed with coconut and peanuts just before serving for an exotic crunch.

Provided by dakota kelly

Categories     Tomato Side Dishes

Time 4h20m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 eggplant, peeled and thinly sliced
1 fresh red chile pepper, seeded and chopped
4 tomatoes, sliced
1 red onion, sliced
¼ cup vinegar
3 tablespoons vegetable oil
¼ cup unsweetened flaked coconut
¼ cup unsalted dry-roasted peanuts

Steps:

  • Melt butter in a large skillet over medium heat. Fry the eggplant in the butter until lightly browned, stirring frequently. Remove from heat, and set aside to cool slightly.
  • In a large bowl, combine the hot pepper, tomatoes, onion, and eggplant. Mix together the vinegar and oil, pour over the vegetables, and toss gently to coat. Cover, and chill for at least 3 hours, or overnight. Toss salad with coconut and peanuts just before serving.

Nutrition Facts : Calories 182 calories, Carbohydrate 12.2 g, Cholesterol 5.1 mg, Fat 14.6 g, Fiber 5.1 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 22.5 mg, Sugar 5.7 g

GREENGAGE & VANILLA TART



Greengage & vanilla tart image

Greengages have the perfect combination of sweetness and acidity that you need for a fruit tart, plus a great dramatic colour

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert

Time 1h15m

Number Of Ingredients 7

375g pack dessert pastry
450g greengage , halved and stoned
3 tbsp caster sugar
2 medium eggs
1 tsp vanilla extract
142ml pot single cream
icing sugar , for dusting

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and use to line a shallow, loose-bottomed flan tin, about 24cm across. Trim the edges of the pastry and line with baking paper and baking beans. Sit it on a baking sheet, bake for 15 mins, remove the paper and beans, then cook for 5 mins more until pale golden and biscuity. While the pastry cooks, put the greengages into a roasting tin, sprinkle with 1 tbsp sugar, then roast until just softened. Drain off any juices, then cool.
  • Arrange the greengages in the pastry case, cut-sides up. Now reduce the oven to 160C/ fan 140C/gas 3. Lightly whisk the eggs, then whisk in the vanilla, remaining sugar and cream. Carefully pour the egg mix around the greengages, then bake for 30 mins until the custard is set.
  • Cool the tart in the tin for 10 mins, then remove onto a plate and dust with icing sugar.

Nutrition Facts : Calories 327 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

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