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 and Affordable Recipe: Meringue Party Cookies

I am a big fan of these little meringue cookies. Meringue cookies are light, and airy... they just melt in your mouth. Add food color and they become a whole different thing... they become party decorations, too! You can use them on trays, on cake pedestals, in paper cones or simply fill pretty bowls with them and completely change the look of your dessert table. Since these little gems only have a couple of ingredients, they are not only pretty and delicious, the are also very affordable. You can even make sandwich cookies out of them with Nutella, almond butter, icing, or any other favorite filling. They are simple to make- but they do require a little time so make them the day or night before your party.

PARTY MERINGUE COOKIES

Preheat oven to 200 degrees. Place your rack in the center of the oven so the air can circulate easily around the pan. Best to bake one pan at a time. Line a baking sheet with parchment paper. "Glue" the parchment to the pan to prevent slipping by using a bit of butter on each corner of the pan.

Makes about 20 cookies, depending on the size

Use a pastry bag, a large plastic zip top bag, or even two large spoons to form the cookies.

6 egg whites

1 1/2 cups granulated sugar (use superfine sugar if you have it- it dissolves faster)

1/2 teaspoon cream of tartar

1/2 teaspoon pure vanilla extract (or sub your favorite flavor. I like almond equally as well for the white cookies)

OPTIONAL: a very tiny drop of food coloring to make pastel colored cookies

Fit your mixer with the wire whisk attachment. Put the egg whites into the bowl of the mixer and beat on low-medium speed until they are frothy. Add the cream of tartar and beat until soft peaks form. Turn up the speed on the mixer to medium-high and begin to add the sugar a little at a time, giving each addition a minute to fully incorporate before adding the next bit. Continue to beat until the sugar dissolves and the mixture holds very stiff peaks. You can rub a bit between your fingers to check to see if it is gritty-- if it is, it needs more time. Keep beating the egg whites until you can no longer feel the sugar. Beat in the vanilla.

Use a spatula to transfer the meringue to a plastic bag. Easily work the meringue into the corner of the plastic bag and snip the corner of the bag. Pipe 2- 2 1/2" rounds, leaving a little room between each one. If you mess up on the piping, just scrape it off and put it back in the bag and try again. (It usually takes me a couple of tries before I get it going the way I want them to look.)  

 Bake for 1 1/2-2 hours. Make sure to turn the pan halfway through so that the cookies bake evenly. They are done when they are pale and crisp. Turn off the oven at this point and leave the cookies in the oven overnight to dry out completely.

These can be stored in airtight plastic containers at room temperature for up to a week.

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Breakfast, Brunch, Lunch or Supper: Everything in the Fridge Frittata

When I was growing up, my mom would often make breakfast for Sunday supper. It is something I like to do even now. Another thing I like to do is to find a way to clean out some of the odds and ends in the fridge so they don't go to waste. This recipe accomplishes both of those things... plus it is super simple! Why not look around your fridge, see what you have, and make a frittata for supper tonight?

EVERYTHING IN THE FRIDGE FRITTATA

The basics for this dish are eggs, potatoes, and vegetables... any kind. I always throw leftover potatoes into the frittata but if you don't have leftovers, dice the potatoes, toss them with olive oil, salt and pepper and then roast them a bit to soften them before you add them to the eggs. You can toss in asparagus, zucchini, squash, mushrooms, or any other vegetable you happen to have around.

6 eggs (the number of eggs depends on the size of your skillet. I have a large 10" cast iron skillet so it requires more eggs)

2 T. olive oil

1 potato, diced

1 tomato diced or cherry tomatoes, halved 

1 onion, diced small

1 red bell pepper, diced

1 green bell pepper, diced

1/2 cup + more for the top--use any kind of cheese, grated or crumbled (I often use several different kinds to use up the little bits left in the fridge)

Bacon, pancetta, or sausage, cooked

Big pinch kosher salt and a little pinch of pepper

Preheat oven to broil

Beat the eggs until frothy. Heat up the oil in a cast iron or oven-proof skillet. Add the onion, veggies, and saute until golden brown. Add the potatoes, if you've roasted them or had leftovers. Add the eggs. Swirl the eggs around the pan to make sure it is evenly covering the veggies.

As the edges start to cook, loosen them with a spatula to disperse the liquid in the center. After the eggs start to firm, put the pan into the oven and broil 3 minutes or so until the eggs are completely set.

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Perfect Side: Simple Potato Pancake

As a kid, my mom used to make potato pancakes when we had leftover potatoes. I adore them- but they are not exactly easy to make for a big crowd since you need to cook them last minute. Here's a way you can serve a party sized potato pancake for brunch or as a side dish on those nights when you make breakfast for supper. Easy, crispy and versatile, this recipe will be one of your new go-to favorites. My mom used to heat up apple sauce and serve with our potato pancakes with a dollop of sour cream and a sprinkle of chives. Mine has an Italian flair with rosemary and a drizzle of olive oil.

POTATO PANCAKE

2 T olive oil

2 T butter

2 large potatoes, grated

1 T. fresh thyme and rosemary, minced

Kosher salt & pepper to taste

Using the largest holes on a box grater, grate the potato. Toss with the salt, pepper, and herbs. Work quickly so the potatoes do not turn brown. Use a non-stick pan or a cast iron skillet. Heat the olive oil and the butter in the pan over medium heat until the butter is melted. Press the potatoes into the pan and press down, using another pan or skillet. Let the potatoes cook without touching them so that a crispy crust forms. Take a peek after 10 minutes and if it has that gorgeous crust, go ahead and flip the potato cake.

The easiest way to flip the potato cake is to use a plate or another pan and slide it out, then flip it into the original pan. Cook until this side is browned- about 7-8 more minutes. Serve hot with a drizzle of olive oil and garnish with more herbs if you like. I've even dusted the pancake with grated cheese and put it under the broiler to brown it just before serving. A dollop of sour cream is also delicious.

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Weekend Cocktail: Champagne Cocktails Perfect for New Year's!

There are lots of cocktails featuring Champagne and I happen to love all of them:)

For those of you with a love for the bubbly and something to celebrate, check out these Champagne cocktails, all perfect for that toast to the New Year!

Pretty Delicious: Chambord CocktailCLASSIC CHAMPAGNE COCKTAIL

Soak a sugar cube in Angostura bitters. Drop the cube and a twist of lemon in a Champagne flute. Top with chilled Champagne. Cheers!

MIMOSA

The perfect way to start out the New Year, a Mimosa is a must for your brunch menu. Make them by the glass for a small gathering or by the pitcher for a crowd. For one: add a splash of orange liqueur like Grand Marnier to each glass. Fill 2/3 with chilled fresh orange juice. Top with chilled Champagne. For a pitcher use a 1:5 ratio of orange juice to Champagne and stir in 1/4 cup orange liqueur.

CHAMBORD CHAMPAGNE COCKTAIL

Made with Chambord black raspberry liqueur and Champagne, this cocktail is as pretty and festive as it is delicious! I featured this one for New Year's last year and everyone loved it! Drop a big, juicy blackberry or raspberry into the bottom of each glass and add a shot of Chambord. Chill the Champagne and top each glass as guests arrive!  Get the recipe...

The King's Peach CocktailTHE KING'S PEACH

I created this Champagne cocktail named for the Oscar winning film The King's Speech for an Oscar party. Use fresh or frozen peaches and peach nectar... top with a little Champagne. Get the recipe... 

BELLINI

Made with peach puree or peach syrup and Prosecco, this refreshing Italian version of the Mimosa is delish! To make it easy, I always just use peach nectar you can find in the International aisle of the store and top with Prosecco which is Italian sparkling wine. Use one ounce peach nectar to four ounces Prosecco. 

KIR ROYALE

Another beauty, this classic cocktail is simply an ounce of Kir (Creme de Cassis) topped with Chilled Champagne.

POINSETTIA

A classic Southern holiday punch, this recipe is easy to make in a punchbowl for a crowd: One chilled bottle of orange liqueur like Grand Marnier or Triple Sec, four bottles of chilled Champagne, and 1 large bottle of cranberry juice.

FRENCH 75

This classic cocktail is one of my favorites any time of the year. In a cocktail shaker with ice add: 1 ounce gin, 1/2 ounce each of simple syrup and lemon juice. Shake until well chilled. Pour into a chilled flute. Top with chilled Champagne.

Need some ideas for bubbly? Check out my recommendations for bubbly at all price ranges! Print it out and take it with you when you are shopping to use as a guide.

MARTIE'S TOP PICKS FOR CHAMPAGNE & SPARKLING WINE

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