Bill is always a good sport when it comes to culinary adventures. When we were in Vancouver a couple summers ago, I made a reservation for the two of us to dine at Lumiere, a chic and elegant, now-defunct French restaurant. I have very little recollection of our menu except for the beet chocolate cake for dessert…which hubby thought was blasphemous…and the the blue cheese gougères…which were heavenly puffs of deliciousness.
Saturday night, Kate, from Kate’s Kitchen, her husband, and another couple joined us for a dinner on the town. We drove up to Bonge’s Tavern in Perkinsville, Indiana, where it is a tradition to tailgate while waiting for your table. We had coolers filled with wine, beer, shrimp (I’ll let Kate share her magnificent appetizer)…and….blue cheese gougères! We arrived to find it was sold out for the night. They don’t take reservations, at apparently you need to show up at 3 PM to guarantee a spot. So we returned to the car, and did what any self respecting foodies would do…we dove into our hors d’oeuvres.
These gougeres are a simple pâte à choux dough with blue cheese and a pinch of cayenne. Best piping hot out of the oven, we still managed to demolish the batch despite their lukewarm temperature.
Blue Cheese Gougères…adapted from Bon Appétit
1/2 cup finely crumbled blue cheese, I used Maytag
Preheat oven to 375º. Line baking sheet with parchment and set aside.
Combine first 6 ingredients in a saucepan and bring to boil over medium heat. Stir till butter is melted. Stir in flour, and reduce heat to medium low. Continue stirring until dough forms a large clump, about a minute. Remove from heat.
Whisk eggs together in mixing cup. Remove 1 tablespoon and set aside. Add eggs, about a third at a time to flour mixture, stirring constantly till incorporated…and to avoid scrambling the egg. Dough will be sticky. Stir in blue cheese.
Drop by tablespoonfuls onto baking sheet. Brush each with reserved egg yolk and with finger moistened with water, gently pat down any pointed tops.
Bake till puffed, golden and dry, about 30-35 minutes. Makes 12. Serve warm.
Can be frozen for up to a week and reheated in a 350º oven for about 5 minutes.