Fancy French Goodness

January 8, 2013 in Breads, Breakfast, Brunch, Dinner, Recipes by fieldsofcake

For the first time in a VERY long time…I did not make Christmas dinner. Well, I made the bread, but other than that, I was served spectacular, tender, just the right color of pink prime rib, gorgeous green beans, flavorful, fresh salad. It was a cornucopia of laughter, good food, conversation and more laughter and good food. I didn’t have to do the dishes either. (can you hear my shrieks of joy?) I was skeptical however, about not doing the dinner. I have always made Christmas Dinner….it’s my thang. I make the big, spectacular meals that everyone oohs and ahhs and mmmmms over. I soldiered on. I need to allow others to show off too.  Sheesh!

I am in NO way disappointed that we went to our pseudo-in laws house for Christmas dinner. Not one bit.

I knew we were having prime rib, so I wanted to make a roll fitting the meal. I decided that Cheese and Chive Gougeres (goo-zhere) were just the right fit. Oh they were so good. And naturally, the only picture I got was with my phone…I forgot to take my camera to Kathy’s house.  sigh.

Cheddar Chive Gougeres

Cheddar Chive Gougeres

Ingredients

  • 1 cup half & half
  • 1/2 cup chicken stock
  • 1/2 cup water
  • 1 cup unsalted butter (cut into 1/2 inch chunks)
  • 1/4 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 2 cups flour
  • 10 large eggs
  • 1/4 cup chives (finely chopped)
  • 2 heaping cups sharp cheddar cheese
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon ground black pepper

Instructions

  1. Prep 4 baking sheets with parchment paper, preheat the oven to 450.
  2. In large pot, combine half & half, stock, water, butter, garlic powder and salt. Bring to a boil over medium high heat.
  3. When at a boil, reduce heat to medium and dump in the flour all at once. With a very sturdy heavy wooden spoon, stir the dough hard and fast. The dough will come together. Keep stirring like a maniac for another minute or so. This is how you dry up the dough just a little.
  4. Transfer the dough to a stand mixer and let it sit for a few minutes to cool. Beating on medium high speed,add eggs, one at a time, making sure each incorporates before adding the next. Don't worry, at first it will look all piecey and like it is just in a bunch of slimy chunks. It will come together, just keep chugging along.
  5. When all the eggs are added and the dough is shiny and smooth, beat in the cheese, chives and ground peppers.
  6. Spoon heaping, heaping tablespoons of dough onto the prepared baking sheets about 2 inches apart. Place 2 baking sheets in the oven and turn the oven down to 375. (the other two sheets should be in the refrigerator waiting for their oven glory.) Bake for about 10-13 minutes. Rotate the baking sheets in the oven quickly then bake for another 15 minutes, until golden brown and crusty on top. Serve warm with butter.
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I will be making these again. They are so fancy, but really not that hard!

Be good sweet readers. But not too good! That’s boring ;)

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