Cheddar Dill Gougères Recipes

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CHEDDAR GOUGERES



Cheddar Gougeres image

Gougeres-French cheesy cream puffs-are usually made with Gruyere cheese but I often substitute with the sharpest cheddar I can find for bolder flavor. Make this recipe your own with the cheese of your choice. -Bridget M. Klusman, Otsego, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3 dozen.

Number Of Ingredients 8

1 cup water
1/4 cup butter, cubed
2-1/2 teaspoons kosher salt, divided
1 cup all-purpose flour
4 large eggs
1-1/2 cups shredded sharp cheddar cheese
1/2 cup minced fresh chives
2 garlic cloves, minced

Steps:

  • In a large saucepan, bring the water, butter and 1/2 teaspoon salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese, chives and garlic., Drop by tablespoonfuls 1 in. apart onto greased baking sheets. Sprinkle with remaining salt. Bake at 375° for 14-16 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 49 calories, Fat 3g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 176mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CHEDDAR DILL GOUGèRES



Cheddar Dill Gougères image

Made these with some fresh dill I had on hand. Super yummy! I didn't have a hand mixer with a paddle attachment, so I just used a wooden spoon and mixed it by hand. That may have affected how light or "airy" they were, but they were still delicious!

Provided by elisechristiane

Categories     Breads

Time 1h10m

Yield 25 gougères

Number Of Ingredients 9

1/2 cup water
1/2 cup skim milk
1/2 cup unsalted butter, cut into tablespoons
1 large pinch kosher salt
1 cup all-purpose flour
4 large eggs
1 cup cheddar cheese, plus more for sprinkling
1 teaspoon dill, plus more for sprinkling
fresh ground pepper

Steps:

  • Preheat the oven to 400. Line two baking sheets with parchment paper.
  • In a small saucepan, bring the water, milk, butter and salt to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit. Roughly two minutes.
  • Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the cheddar cheese, dill and pepper.
  • Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart.
  • Sprinkle with cheese and additional dill. Bake for 20-25 minutes, until puffed and golden brown. Serve warm or room temperature.
  • The gougères can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until piping hot and crisped.

Nutrition Facts : Calories 82.4, Fat 6, SaturatedFat 3.5, Cholesterol 44.4, Sodium 43.1, Carbohydrate 4.2, Fiber 0.1, Sugar 0.1, Protein 2.9

CHEDDAR CHEESE GOUGERES WITH BACON



Cheddar Cheese Gougeres with Bacon image

Provided by Cooking Channel

Categories     side-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8

8 tablespoons (1 stick) butter
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 cup grated sharp Cheddar
1/2 cup cooked and finely chopped bacon
2 teaspoons chopped fresh thyme (or rosemary)
Freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
  • In a medium saucepan, add 1 cup water, the butter and salt, and bring to a boil over high heat. Lower the heat to medium and add the flour all at once. Stir rapidly with a wooden spoon; the mixture will form a dough ball that will pull away from the sides of the pan. Continue to cook for a couple minutes.
  • Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly; you want the dough to be warm, but not so hot that when you start adding the eggs they cook as they hit the dough. In a mixer or by hand with a wooden spoon, add the eggs one at a time, stirring after each addition until the eggs are incorporated. The dough should become rather creamy. Stir in the grated cheese, bacon, thyme and a few grinds of pepper.
  • Spoon out small balls (about a heaping tablespoon) of the dough onto the baking sheet, with at least an inch separating the spoonfuls. Cook for 10 minutes; lower the heat to 350 degrees F and cook until puffed up and lightly golden, another 15 to 20 minutes.

CHEDDAR DILL MUFFINS



Cheddar Dill Muffins image

Make and share this Cheddar Dill Muffins recipe from Food.com.

Provided by Alia55

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 tablespoons sugar
1/4 cup fresh dill, finely cut
1 egg
1 cup plain yogurt
1/2 cup milk
3 tablespoons butter, melted
1/2 cup sharp cheddar cheese, grated

Steps:

  • Preheat oven to 400°F.
  • In large bowl, mix first four ingredients. Add dill.
  • In another bowl, combine egg, yogurt, milk, and butter. Mix well.
  • Slowly add the liquid ingredients into the dry mixture.
  • Fold in cheese.
  • Fill greased muffin tins 3/4 full and bake for 20-25 minutes, or untill light golden brown.

Nutrition Facts : Calories 154.1, Fat 6.1, SaturatedFat 3.6, Cholesterol 34.3, Sodium 306.5, Carbohydrate 19.8, Fiber 0.6, Sugar 3.2, Protein 4.9

CHEDDAR DILL PUFFS



Cheddar Dill Puffs image

Categories     Bread     Cheese     Herb     Bake     Cocktail Party     Vegetarian     Quick & Easy     Summer     Gourmet

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 9

1 cup water
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 to 5 large eggs
6 oz extra-sharp Cheddar (preferably yellow), finely grated (1 1/2 cups)
2 tablespoons finely chopped fresh dill
Special Equipment
parchment paper (optional); a pastry bag fitted with 1/2-inch plain tip (optional)

Steps:

  • Preheat oven to 375°F.
  • Bring water to a boil with butter and salt in a 3-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes, then add 4 eggs 1 at a time, beating well after each addition (batter will appear to separate but will then become smooth). Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency. Stir in cheese and dill.
  • Line 2 large baking sheets with parchment or lightly butter sheets. Fill pastry bag with batter and pipe 15 (1-inch-diameter) mounds (or spoon level tablespoons) 1 inch apart onto each sheet. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed, golden, and crisp, about 30 minutes total. Make more puffs in same manner. Serve warm.

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