Party One Bite Appetizer: Gougères a.k.a. Cheese Puffs

There are lots of easy appetizers I have in my arsenal of recipes but this one is one of my favorites... Gougères, the fancy French name for cheese puffs, are simple to make and you can freeze them and reheat them later so that makes them perfect party food in my book. Based on a classic French recipe for cream puffs but without the sugar, this base recipe can be used for all sorts of things: make them a bit larger, slice in half and use as a bun for a tea sandwich, for example. With sugar, it becomes a cream puff when you fill it with custard. Perfect for just about any menu- make a ton and freeze some for later... they are best served warm. Addictive, in fact!

GOUGERES (CHEESE PUFFS)

1 1/2 cups water

1 stick butter, cubed

1 1/2 cups all-purpose flour

6 large eggs, beaten

1 1/4 cups shredded extra sharp Cheddar cheese

pinch cayenne pepper

1 1/4 t coarse ground black pepper

1 1/2 t coarse sea salt

Prepare a sheet pan with parchment paper. Preheat oven to 400 degrees.

Put the water into a large pan over high heat. Add the butter and bring to a rolling boil. Remove from the heat. Add the flour all at once, stirring until the mixture becomes a smooth, thick paste with no lumps. Add in the beaten eggs, a little at a time, stirring vigorously after each addition until incorporated and the dough is not slippery.

Stir in cayenne, black pepper, and the cheese. Put the dough in a pastry bag or a ziptop bag and push it down into the corner. Snip the end.   

Pipe the dough into 2" mounds. Use a bit of water on your finger to tap down the top slightly so the tip won't burn. Sprinkle the top of each with sea salt. Bake at 400 for about 30 minutes or until dry and browned. Serve warm.

Leave off the cheese and you can make these to stuff with all sorts of goodies. Chicken salad comes to mind.....

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Easy Appetizer: Ham and Cheese in Puff Pastry

Ham Delights, one of my all-time favorite appetizers just got a little easier and possibly even yummier! I cannot always find the party rolls that I use for that recipe and that happened to me tonight. I already had everything else in the cart so thought about what I could use instead of the party rolls... and it hit me. Puff pastry. The new version turned out delicious and nobody has to know how fast and easy it is! Now, you do have to thaw the puff pastry. Follow the instructions on the box. The best way is to let it thaw in the fridge overnight but if you are like me and did not plan that far in advance, you can thaw it on the counter.

HAM & CHEESE IN PUFF PASTRY

1 box puff pastry, thawed

2 shallots, minced

1/2 cup Dijon mustard

2 tablespoons unsalted butter, room temperature

kosher salt and freshly ground black pepper to taste

6 slices deli ham, sliced thin (like you would for sandwiches)

6-7 slices Swiss cheese  

a little all-purpose flour for rolling out the puff pastry

1 egg, beaten with a little water for egg wash

Set the oven to 425. Line a half sheet pan or cookie sheet with parchment paper.

Make the spread: mix the shallots, mustard, salt, pepper, and butter together. Set aside.

Dust the counter with a little flour to keep the dough from sticking. Also lightly dust your rolling pin. Carefully roll over the puff pastry- just enough to smooth it out.- make just one pass over the dough. Move to the pan. Spread half of the Dijon mixture on the puff pastry- leave a one inch border all around the edge. Put a layer of ham over the mixture and repeat with the cheese. Spread the remaining mixture on the top. Brush the edge with the egg wash.

Roll out the second puff pastry using the same technique as the first one. Line up the bottom and the top. Use a fork to lightly press the edges together. Brush the top with egg wash. Cut 3 slits in the top of the pastry.

Bake for 20-25 minutes or until puffy and golden brown. Slice into squares- larger if you want to serve with a fork and smaller if you want guests to just pick up and eat them. Let cool for at least 12 minutes before you cut it. Actually, it's better if you wait even a little longer.

Want the original recipe? Ham Delights have been a crowd favorite every time I've served them for the past 20 years!

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Fast and Delicious Appetizer Recipes: Easy Goat Cheese Truffles and Stuffed Endive Leaves

These are two of my favorite fast party recipes because they are easy, I always have the ingredients on hand, and guests love love love them. They both start with the same basic ingredients: goat cheese blended with cream cheese and a little heavy cream. You can add more/different herbs to totally change the recipe for both of these... Be creative and add fruit and toasted nuts or ingredients in your fridge: raspberries, strawberries with a balsamic vinegar reduction drizzle, some Greek yogurt, honey and toasted almonds.... the possibilities are almost endless!

GOAT CHEESE TRUFFLES

You can also make these with gorgonzola, blue, or feta cheese but I really like the goat cheese version the best. Plus I always have Belle Chevre goat cheese in the fridge! These are pretty lined up on a serving dish or even as goat cheese "lollipops" served on a white candy stick you get in the baking and candy making section of the store.

6 ounces (3/4 cup) goat cheese, softened

2 ounces (1/4 cup) cream cheese, softened

2 tablespoons heavy whipping cream

1 teaspoon fresh chives, finely chopped fine

1 teaspoon fresh thyme, chopped fine

1 tablespoons fresh parsley, chopped fine

Salt and pepper to taste

1/2 cup toasted pecans or walnuts, finely chopped

Mix all of the ingredients except the whipping cream nuts in a bowl. Add the whipping cream a little at a time, using a fork to whip the mixture until it is smooth. Form into bite size truffles. Don't let the mixture get too creamy or the truffles will not hold together well. Roll in the toasted nuts and chill until serving time.

Variation:

Omit the herbs and reduce the whipping cream by half. Add a tablespoon of your favorite liqueur- I like Grand Marnier. Roll the truffle and roll in pecans. Drizzle with melted chocolate or shave chocolate over them at serving time. Sooo good!

CHOCOLATE AND CHEVRE TRUFFLES

A sweet spin on the recipe above, you can use your favorite liqueur and chocolate to create a quick and delicious dessert.

4 ounces (3/4 cup) goat cheese, softened

4 ounces (1/4 cup) cream cheese, softened

1 tablespoon heavy whipping cream

2 tablespoons Confectioner's sugar

2 tablespoons Amaretto (or your favorite) liqueur

1 1/2 tablespoons finely grated semi-sweet chocolate plus 1/4 cup plus more for garnish

1/4 cup toasted almond slices, chopped fine

Use a fork to mix all of the ingredients except the almond and the chocolate together. Use a microplane to grate in the chocolate. Use a small ice cream scoop or a spoon to form into bite size truffles. If the mixture is too stiff, you can add a little more heavy cream or liqueur. Mix the almonds and 1/4 cup grated chocolate (you can sub cocoa powder) and spread a thin layer on a piece of plastic or a cookie sheet. Roll the truffles into the mixture to coat. Chill until time to serve. Grate or drizzle chocolate over the truffles just before serving.

BELGIAN ENDIVE LEAVES STUFFED WITH GOAT CHEESE AND TOASTED WALNUTS

Endive is a leaf vegetable in the lettuce family. If you can’t find it, you can substitute another lettuce or almost any other vegetable. The goat cheese spread can be spread on toasted bread or served with crackers also if you don't have or cannot find Endive.

Two or three heads Endive (Target always has it in the produce section)

6 ounces (3/4 cup) goat cheese, softened

2 ounces (1/4 cup) cream cheese, softened

2 tablespoons heavy whipping cream

1 teaspoon fresh chives, finely chopped fine

1 teaspoon fresh thyme, chopped fine

1 tablespoons fresh parsley, chopped fine

Salt and pepper to taste

Toppings:

Toasted nuts of your choice: almonds, walnuts, pecans, etc... toast them for about 4-5 minutes at 350 but watch them because nuts burn so easily!

Fruit: Orange, raspberries, strawberries, fig, etc all taste great with goat cheese

Mix all ingredients together except the endive and the toppings with a fork, stirring until fluffy. You can use a mixer to whip it up if you want it extra fluffy. Spread on the base of the endive leaves. Top with fruit and toasted chopped nuts. Yum.

">My friend Tasia Malakasis creates award-winning Belle Chever goat cheeseLIKE GOAT CHEESE? LIKE TO SUPPORT LOCAL GROWERS AND PRODUCERS? WANT TO HELP A GROWING BUSINESS AND CREATE JOBS? Who does not believe in all of these things? You can be a part of something really special when you help my friend Tasia Malakasis of Belle Chevre Creamery- a producer of fine, award winning goat cheese crafted in the classical French style- build a new home for her business. Like many young businesses, Tasia and Belle are facing growing pains. Through an initiative called Kickstarter, Tasia is helping herself since resources are limited. Watch her videoand become inspired to help her continue. Your support will not only help create jobs- it will also enable you to get this fine product at a discount plus other great freebies! Help us get land for Belle's new home. Hey, you can even get a goat named after you! Every dollar helps!

Easy Entertaining: Martie's Mini Party Frittatas

I love to make frittatas. Basically, a frittata is like a big baked egg stuffed with deliciousness... and almost anything can go in a frittata. I like to make them on a Sunday night to use up whatever I have leftover in the fridge. This mini version is perfect for any get-together: Breakfast for the kids after a sleep-over, brunch with the neighbors, a bridal brunch paired with a delicious salad, and even for dinner. Here's a basic mini frittata recipe that you can add your favorites to: Asparagus, corn, tomatoes, onion... just about any combo tastes good baked in eggs!

MARTIE'S MINI PARTY FRITTATAS

Makes 2 dozen

8 eggs

1/2 cup whole milk

1 cup fully cooked ham or Canadian bacon, chopped

1/2 cup Parmesan cheese, grated

1/2 cup roasted red peppers, diced (optional)

pinch salt

1/4 teaspoon black pepper

dash Cayenne pepper (or dash of Tabasco)

1 tablespoon Italian flat leaf parsley, chopped

Preheat oven to 400. Spray 2 mini muffin tins with cooking spray. In a large bowl, add the eggs. Whisk with a fork just slightly to break them up. Add the milk, salt, and peppers and whisk for a minute more to combine. Then stir in the remaining ingredients. Fill the cups 3/4 full. Bake 8 minutes or until they puff up and become set in the middle. Serve warm.

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Easy Entertaining: Chilled Cantaloupe with Mint

This light, refreshing dish is perfect for summer entertaining and can be served for breakfast, brunch, lunch or dinner! Serve it in a stemmed glass for an easy, elegant start to any summer party. Even in a plastic glass like the one below, this looks beautiful and tastes like summer. 

Photo: Arden PhotographyCHILLED CANTALOUPE WITH MINT

Makes 8 servings

1 large cantaloupe

1/2 cup honey

5 mint leaves

2 mint leaves, chopped

Cut cantaloupe into cubes. Sprinkle with the chopped mint. Chill well.

Next, put the honey in a pan with the whole mint leaves. Heat until the honey thins out but does not boil. Allow it to cool. Remove the mint leaves.

To serve, put the chilled cantaloupe into stemmed glasses and drizzle with the honey. You may need to use less honey if the cantaloupe is really sweet.

Happy Summer!

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