CACIO E PEPE CHEESE PUFFS
When friends come over for dinner and I have a lot to cook, I serve the simplest appetizers: shards of aged Parmesan, slices of good salami and a bowl of salty Marcona almonds. But when I invite people to come for just a drink, I go all out and make something special like these cheese puffs, inspired by ones I had at Missy Robbins's restaurant Lilia in Brooklyn. Everyone always loves them!
Provided by Ina Garten
Categories appetizer
Time 40m
Yield 35 to 40 puffs
Number Of Ingredients 8
Steps:
- Preheat the oven to 425˚ F. Arrange two racks evenly spaced in the oven.
- In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan, heat the milk, butter, 1 teaspoon salt and 1 teaspoon pepper over medium heat, just until the milk is scalded (see Cook's Note). Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, 1/2 cup of Pecorino and the Parmesan and pulse until the eggs and cheeses are completely incorporated.
- Working in batches, spoon the mixture into a large pastry bag fitted with a plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) on two sheet pans lined with parchment paper. (They should look like huge Hershey's Kisses.) With a wet finger, lightly press down the swirl on top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs.) Brush the top of each puff lightly with the egg wash and sprinkle with Pecorino, salt and pepper. Bake for 15 to 20 minutes, until browned. Rotate the pans halfway through so they brown evenly. Serve hot.
PEPPER JACK POTATO PUFFS
Leftover mashed potatoes??? No problem! Here's a scrumptious recipe to make with them.
Provided by Jeanne Collins
Categories Potatoes
Time 1h
Number Of Ingredients 5
Steps:
- 1. hand butter a 12 hole muffin pan. I keep a pack of vinyl gloves in my kitchen just for this purpose so I can get the butter into all the crannies.
- 2. Crack 2 eggs into a mixing bowl and beat. (I used a hand mixer)
- 3. add the parmesan cheese and sour cream and continue beating.
- 4. Add the pepper jack cheese and mashed potatoes and mix well with a wooden spoon,
- 5. Spoon the potato mixture into the 12 buttered muffin holes as equally as possible.
- 6. Bake 45-60 minutes at 350 degrees until the puffs begin to pull away from the sides. Cooking time will vary based on how much liquid is in the leftover mashed potatoes used.
- 7. Serve with a generous dollop of sour cream on each puff.
JALAPENO POPPER POCKET
For a fresh take on fried jalapeno poppers, we stuff chicken, cheeses and jalapenos inside puff pastry, then bake it. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a bowl, mix chicken, cream cheese, pepper jack cheese and peppers., On a lightly floured surface, unfold puff pastry; roll into a 13-in. square. Place on a parchment-lined baking sheet. Spread half with chicken mixture to within 1/2 in. of edges. Fold remaining half over filling; press edges with a fork to seal., Brush lightly with beaten egg. Cut slits in pastry. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 237 calories, Fat 15g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 252mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 2g fiber), Protein 12g protein.
CHEESY CORN PUFFS
Provided by Food Network Kitchen
Time 1h10m
Yield about 24 puffs
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Bring the corn, butter and salt to a simmer in a medium saucepan over medium heat. Reduce the heat to low, add the flour and stir with a wooden spoon until the mixture is smooth and begins to pull away from the sides of the pan, about 2 minutes.
- Scrape the dough into a bowl; let cool slightly. Add the eggs one at a time, stirring well between each addition. Stir in the cheese and chives. Chill the dough 15 minutes.
- Scoop tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Sprinkle with more cheese. Transfer to the oven and bake until golden brown and puffy, 20 to 25 minutes. Serve warm.
CHEESY EGG PUFFS
My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. -Amy Soto, Winfield, Kansas
Provided by Taste of Home
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.
Nutrition Facts : Calories 275 calories, Fat 21g fat (12g saturated fat), Cholesterol 194mg cholesterol, Sodium 486mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
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- In a large bowl, cream the cream cheese until smooth and add the salt. Next fold in the jalapeno, Pepper Jack Cheese, bacon bits, and green onion until well combined.
- Turn the puff pastry sheet, one at a time, onto a lightly floured surface. Use a Pizza cutter and cut the puff pastry sheet into 12 squares. Spray a muffin tin lightly with baking spray. Place a puff pastry square into a muffin tin and press into the bottom and along sides. There should be some puff pastry on the outside of the muffin tin If desired, you can trim some of the excess puff pastry if you want. Place the second sheet of puff pastry in the refrigerator until ready to use.
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