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Advent Calendar - Gougere Cheese Bites - Dec 10

Marcy Lautanen-Raleigh Advent Calendar Christmas DIY recipe

There must be cheese in our holiday preparations.  My husband is from Wisconsin, so it is required. I got this recipe from Land O Lakes back in 2011 and I love that you can make it gluten free as well as not. These little bit sized snacks are great as an appetizer or as finger food. I like them best with Asiago cheese, but if you can’t get that use parmesan. We are low carb most of the time in our home so removing gluten from recipes allows me save the carbs for other places without sacrificing the flavors I love.

I first shared this recipe as part of program at Morton Arboretum where I taught an herb baking class.  Gougères are savory French cheese puffs, made of pate a choux dough that is mixed with cheese. Historically, they were served cold in wine cellars during tastings, but they can also be served warm or at room temperature as a traditional appetizer.

Gougere Cheese Bites

1 cup water

1/2 cup butter

1 cup all-purpose flour or 1 cup gluten free flour (see below)

1/2 teaspoon garlic salt

4 eggs

1 1/2 cups (6 ounces) finely shredded Asiago or Parmesan cheese

1/2 cup finely chopped red bell pepper

1 1/2 tablespoons finely chopped fresh basil (or 1 ½ tsp dried)

Heat oven to 400°F. Line baking sheets with parchment paper. Set aside. Place water and butter in heavy 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (6 to 8 minutes). Reduce heat to low; stir in flour/gluten free flour and garlic salt vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Add 1 egg at a time, beating well after each addition, until mixture is smooth. Stir in 1 cup cheese, bell pepper and basil. Immediately drop dough by rounded teaspoonfuls onto prepared baking sheets. Sprinkle each with 1/4 teaspoon remaining cheese. Bake for 20 to 22 minutes or until golden brown. Serve warm.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

 

 



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