Fancy French Goodness
January 8, 2013 in Breads, Breakfast, Brunch, Dinner, Recipes
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
Print recipeIngredients
- 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
Directions
| 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. |
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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