CHEDDAR-WALNUT GOUGèRES
Gougères, small cheese puffs made from the same neither-sweet-nor-savory dough you'd use for cream puffs or éclairs, are my favorite pre-dinner nibble with wine. They're slightly crusty on the outside, custardy on the inside and, because I add mustard and chopped nuts, surprising. The traditional cheese for these is French Comté or Swiss Gruyère, but lately I've been using shredded sharp American Cheddar, which makes them a tad more tender and gives them a little edge, nice in a morsel that's meant to whet your appetite. I like these a few minutes out of the oven, but room temperature puffs have legions of fans as well. It's good to know that raw puffs freeze perfectly (pack them into an airtight container as soon as they're solidly frozen) and bake perfectly from the freezer. Arrange them on a lined baking sheet and leave them on the counter while you preheat the oven.
Provided by Dorie Greenspan
Categories snack, finger foods, pastries, appetizer
Time 1h
Yield About 55 gougères
Number Of Ingredients 8
Steps:
- Set a rack in the center of the oven and heat to 400 degrees. Line 2 large baking sheets with parchment paper.
- Put the butter, milk, salt and 1/2 cup water in a medium saucepan, and bring to a boil. Add the flour all at once, set heat to medium-low and stir without stopping until the mixture pulls away from the pan easily and comes together in a ball. Keep stirring energetically for 3 minutes more; the drier the dough, the better the gougères. Scrape the dough into a mixer with a paddle attachment (or into a large bowl, if you're mixing by hand), and let sit for 1 minute.
- With the mixer at medium speed, add the 4 eggs one by one, and beat for 1 minute after each goes in, scraping the bowl as needed. As you're working, the dough may break into curds; just keep going - it's always fine once the egg white goes in.
- Beat in the egg white, then the mustard. Reduce the mixer speed to low, and blend in the cheese followed by the nuts. Give the dough a few good beats with a sturdy spatula.
- Working with a small cookie scoop or 2 spoons, scoop balls, each about 2 teaspoons, onto the sheets, leaving an inch between each. (Gougères are excellent baked from frozen. They can be frozen at this point; set them in an airtight container once frozen solid.)
- Working with one baking sheet of fresh gougères at a time, slide the gougères into the oven and turn the heat down to 375. Bake for 22 to 24 minutes, or until the gougères are puffed, golden and firm enough to pick up. (If baking frozen gougères, arrange them on a lined baking sheet, and leave at room temperature while you heat the oven. You may need to bake them a couple minutes more, so keep an eye on them.) Serve immediately. Baked gougères can also be reheated briefly in a 350-degree oven.
BLUE CHEESE-WALNUT WAFERS
Make and share this Blue Cheese-Walnut Wafers recipe from Food.com.
Provided by swissms
Categories Cheese
Time 1h12m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Position knife blade in food processor; add first 4 ingredients. Process until blended, stopping once to scrape down sides. (Mixture will be sticky.).
- Transfer mixture to a bowl; stir in walnuts. Cover and chill 5 minutes.
- Divide dough in half. Shape each portion into an 8 inch log. Wrap in heavy-duty plastic wrap; chill 1 hour or until firm.
- Slice dough into 1/4 inch slices; place on ungreased baking sheets. Bake at 350°F for 12 minutes or until lightly browned. Let cool on wire rack.
GRUYERE AND WALNUT BREAD
Make and share this Gruyere and Walnut Bread recipe from Food.com.
Provided by threeovens
Categories Yeast Breads
Time 4h15m
Yield 2 loaves, 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Butter or grease two loaf pans.
- In a large bowl, combine flour, sugar, salt, and pepper (if using); set aside.
- Stir the butter into the scalded milk; let cool to room temperature.
- Once the milk has cooled you can begin to make the dough by pouring the water into the bowl of your stand mixer.
- Whisk in yeast, wait a minute, then whisk again to be sure all the yeast is completely dissolved; whisk in the cooled milk and butter mixture.
- Stir in half the flour with a large rubber spatula, then stir in the remaining flour, in smaller batches, to ensure all the flour is moistened.
- Place the bowl on the stand mixer, fitted with the dough hook, and beat on medium speed until the dough gets smoother, but not competely smooth, about 2 minutes; let rest 10 minutes.
- Add the cheese and nuts then beat, on medium speed, until the dough becomes smoother and more elastic, about 2 minutes.
- Transfer the dough to a lightly oil bowl to rise, turning to coat all sides with oil; drape oiled plastic wrap on top and let rise until doubled, about 1 hour.
- Turn dough out on a lightly floured work area, turn over, press to deflate, then set aside (in oiled bowl) to rise again, about 1 hour.
- Turn dough out onto floured board and divide in half, taking care not to delate dough too much; shape each half into an 8 to 9 inch square.
- Roll dough tightly, jelly roll fashion, pinching the edge in when you get to the end; place loaf in pan, seam side down, pressing it into place so that the surface is fairly even.
- Cover with oiled plastic wrap and let rise another hour; once risen, the dough should protrude about 1 inch over the rim of the loaf pan.
- Set oven rack to the middle and heat the oven to 400 degrees F.
- Uncover loaves, and place in the center of the oven rack, short side toward each other, equal distance from each other and the sides of the oven.
- Bake until the bread is risen, and is deep golden and firm; the internal temperature should be more than 200 degrees F, about 45 minutes.
- Unmold each loaf and cool, on its side, on a rack (this prevents falling).
- You can brush the breads with melted butter if you like your crusts soft.
- Let cool completely before slicing with a sharp serrated knife.
- Store at room temperature, in a plastic bag, or freeze for longer storage.
GRUYERE, SCALLION, AND WALNUT TART
This is a great combination of ingredients -- they are always available, and the tart is good hot, warm or at room temperature.
Provided by Food Network
Categories dessert
Time 50m
Number Of Ingredients 14
Steps:
- For the dough, combine the dry ingredients in the bowl of a food processor. Pulse to mix. Cut butter into 12 pieces and add; pulse to mix in finely. Add egg and yolk and pulse to form a ball -- if it resists, add a teaspoon of water and continue. Form the dough into a disk and wrap in plastic. Refrigerate until needed, up to 2 days. When ready to bake the tart, preheat oven to 350 degrees and set a rack in the lowest level. On a floured surface, roll the dough and use it to line a 9 to 10-inch tart pan. For the filling, melt the butter in a small saute pan and cook the scallions for a few minutes to wilt them. Scrape onto the dough and spread evenly. Cover with the grated cheese and walnuts.
- Whisk the remaining ingredients together in a bowl and pour into the tart crust. Bake the tart for about 30 minutes, or until the filling is brown and puffed and the crust is baked through. Serve immediately or cool and serve later.
BLUE CHEESE AND WALNUT WAFERS
A good make ahead for Christmas time. Keeps fresh for up to a week in a tin. Don't keep in a plastic bag tho'!
Provided by DECAR48
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h32m
Yield 12
Number Of Ingredients 5
Steps:
- Mix the butter, blue cheese, flour, and salt in a food processor, and process until smooth. Transfer to a bowl, and stir in the walnuts. Cover, and chill 5 minutes in the refrigerator.
- Divide dough in half. Form each half into a log shape. Wrap in plastic wrap, and refrigerate 1 hour, until firm.
- Preheat oven to 350 degrees F (175 degrees C). Slice the dough logs into 1/4 inch rounds, and arrange rounds on a baking sheet.
- Bake 12 minutes in the preheated oven.
Nutrition Facts : Calories 170.4 calories, Carbohydrate 10.6 g, Cholesterol 27.4 mg, Fat 12.7 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 210.9 mg, Sugar 0.2 g
GRUYèRE WALNUT WAFERS
Categories Bake Cocktail Party Quick & Easy Rosemary Walnut Swiss Cheese Gourmet
Yield Makes 8 wafers, serving 2 as an hors d'oeuvre
Number Of Ingredients 3
Steps:
- Preheat oven to 350° F.
- On a baking sheet divide Gruyère into 8 small mounds and sprinkle walnuts and rosemary on top. Bake wafers in middle of oven until pale golden, about 4 minutes. Cool wafers on sheet 1 minute and with a spatula carefully transfer to a rack to cool completely.
More about "gruyère walnut wafers food"
CLASSIC RECIPE: GRUYERE AND WALNUT SALAD | MADISON.COM ...
From madison.com
Estimated Reading Time 40 secs
WALNUT WAFERS RECIPE | MYRECIPES
From myrecipes.com
Servings 60
BUTTER LETTUCE SALAD WITH GRUYERE AND WALNUTS - CHOWTIMES
From chowtimes.com
Estimated Reading Time 50 secs
GRUYèRE-WALNUT CRISPS RECIPE - BON APPéTIT
From bonappetit.com
WALNUT AND GRUYERE RECIPES (24) - SUPERCOOK
From supercook.com
BLACK WALNUT WAFERS - RECIPE | COOKS.COM
From cooks.com
APRICOT, GRUYERE AND WALNUT SOUFFLéS - SMUCKER'S®
From smuckers.ca
GRUYèRE, WALNUT AND ROSEMARY WAFERS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRUYERE AND WALNUT BREAD FROM BAKE! | SAVOURY BAKING, BEST ...
From pinterest.com
TREVISO, WALNUT, AND GRUYèRE SALAD | RECIPE | SALAD ...
From pinterest.ca
GRUYERE PUFFS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
300MM WAFER VACUUM WAND SET - H-SQUARE CORP.
From h-square.com
BACK GRINDING DETERMINES THE THICKNESS OF A WAFER | SK ...
From news.skhynix.com
19 CHOCOLATE WAFER COOKIES IDEAS | RECIPES, COOKING ...
From pinterest.ca
RECIPES - THE SEASIDE BAKER
From theseasidebaker.com
MENU - THE GRAZE ROOM
From thegrazeroom.com
SAVORY BITES: GRUYéRE-WALNUT CRISPS - LIVING TASTEFULLY
From livingtastefully.com
GRUYèRE, APRICOT JAM, AND TOASTED WALNUT PANINI
From yogajournal.com
QUICK AND EASY RECIPES, MENUS & COOKING TIPS - PAGE 476 ...
From epicurious.com
WHAT CAN I MAKE WITH GRUYERE + WALNUTS? BEST RECIPES ...
From foodcombo.com
OAT WALNUT WAFERS...FROM THE AUSTRALIAN HERITAGE COOKBOOK
From passionateaboutbaking.com
TFRECIPES - MAKE FOOD WITH LOVE
From tfrecipes.com
WALNUT CHEESE WAFERS RECIPES
From tfrecipes.com
ROQUEFORT, GRUYèRE & WALNUT PUFFS | DELICIOUS BREAKFAST ...
From pinterest.co.uk
WALNUT WAFERS - NEW ENGLAND TODAY
From newengland.com
RECIPE - WILD MUSHROOMS, PEAR & GRUYèRE IN WALNUT CREPES
From lcbo.com
WALNUT CHEESE WAFERS FOOD- WIKIFOODHUB
From wikifoodhub.com
MENU CHARLOTTESVILLE CATERING GLORIOUS FOODS
From gloriousfoodscatering.com
COOKIES/WAFERS - BULK | WALNUT CREEK FOODS
From walnutcreekfoods.com
WALNUT WAFERS RECIPE BY ADMIN | IFOOD.TV
GRUYERE AND WALNUT BISCUITS RECIPE
From bakerrecipes.com
168 WALNUT WAFERS PHOTOS - FREE & ROYALTY-FREE STOCK ...
From dreamstime.com
APPLE,GRUYERE AND WALNUT SALAD STOCK PHOTO - IMAGE OF ...
From dreamstime.com
GRUYèRE & WALNUT WHEAT BREAD - LARGE 2 LBS. RECIPE ...
From cuisinart.com
KAUNET-ENTRY.COM BLACK WALNUT PLIER OPENER TOOL WITH NON ...
From kaunet-entry.com
GRUYERE – ROSEMARY AND THE GOAT
From rosemaryandthegoat.com
RECIPE: GRUYERE AND WALNUT BREAD - LOS ANGELES TIMES
From latimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love