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Celebrate the Super Bowl with Easy Gruyère and Andouille Gougères

Gruyère and Andouille Gougères: Photo take by The House Mouse

Gruyère and Andouille Gougères: Photo take by The House Mouse

The Super Bowl is this Sunday, February 1st and it’s the second largest day in America for food consumption behind Thanksgiving. Chips and dips along with various bean, veggie, or cheese spreads are the go-to food choices to eat during the Super Bowl, followed by chicken wings, popcorn and pizza. I get that these are traditional treats, why stay with the old boring stand-by? Serve up some tasty Gruyère and Andouille Gougères and guests won’t just be cheering for their favorite team. What’s a Gougères? Simply put, it’s a small ball of puffed of savory French Choux pastry made with just flour, eggs, salt, water and cheese. The cheese most commonly used for these simple treats is either Gruyère, Comté, or Emmentaler, however various forms of Blue, Roquefort, and Stilton have been used in recipes as well.

Follow the recipe below and score a touchdown at your Super Bowl 49 gathering tomorrow. Stay Cheesy!

 

Easy Gruyère and Andouille Gougères

Recipe courtesy of: Epicurious

Easy Gruyère and Andouille Gougères: Photo taken by The House Mouse

Easy Gruyère and Andouille Gougères: Photo taken by The House Mouse

Ingredients

1/2 cup unsalted butter

1/2 tsp kosher salt plus more

1 cup all-purpose flour

5 eggs

2 1/2 oz Gruyère, grated

4 oz andouille sausage, chopped

Prep & Cooking Instructions

Preheat oven to 425° with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.

In a large saucepan, combine 1 cup water, butter, and 1/2 tsp salt. Bring to a boil over medium-high heat. When butter has melted, add flour all at once, stirring vigorously with a wooden spoon. Reduce heat to medium; keep stirring until mixture has formed a smooth, thick paste and pulls away from sides of pan, about 3 minutes. Transfer to bowl of a stand mixer fitted with paddle attachment or to a large heatproof bowl.

If using a stand mixer, add 4 eggs, 1 at a time, mixing on low-speed until egg is incorporated and dough is smooth before adding the next egg.

If mixing by hand, add 4 eggs, 1 at a time, stirring with a wooden spoon until egg is incorporated and dough is smooth before adding the next egg. The mixture should be very thick, smooth, and shiny. Stir in Gruyère and andouille.

Use a tablespoon measure to drop dough into 1″ rounds about 1 1/2″ apart on prepared baking sheets. You should have about 24 gougères.

In a small bowl, whisk remaining egg with a pinch of salt. Brush the top of each gougère with egg wash.

Bake for 15 minutes. Reduce oven to 375°, rotate baking sheets, and continue baking until gougères are puffed and browned, about 15 minutes more. Serve warm or at room temperature.

Cook Note:

I used Kerrygold Unsalted Butter  and Emmi Gruyère for added flavor. These were personal choices and not solicited brand suggestions.  Do not be in a hurry after adding the flour or the Gougères will have a more dense texture. They’ll still taste great, just won’t have that light, airy feel that a true Gougères should have. Finally, ratio is important, so watch the amount of cheese (I should have listened to you, Michael Ruhlman…I’ll know better next time.)

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Q & A With Hook’s Cheese: More than just aged cheddar

Read any cheese blog or cheese enthusiast magazine (Culture or Cheese Connoisseur) and it is a sure bet there is some mention of Hook’s Cheese 15 year cheddar.  This seriously aged cheese was brought to market back in February of 2009 and has skyrocketed to one of the most sought after and highly praised cheeses in the country.

Prior to all the praise, many had never heard of Tony and Julie Hook.  Who are these pioneers of the cheddar world? Where did they come from? How did this 15 year cheddar come to be?  Is cheddar all Hook’s Cheese has to offer? I had the opportunity to speak with Tony recently and discovered there is a whole lot more to this Wisconsin creamery than cheddar. Continue reading

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