Final Update on Gruyere and Onion Cocktail Biscuits

[marilynfl]

Well..it DOES make a difference when the gruyere actually has taste.
This was the cheese from the first batch ($24/lb) and which contributed almost no flavor to the biscuits. It's like a guest at a cocktail party who just eats all the canapes but never talks to anyone and then leaves. There's such a thing as being TOO neutral, SWITZERLAND!



This was the second cheese I bought at Whole Foods ($28.50/lb) and the flavor profile was obvious, but very nice.



Here is the second 1/2 batch pre-baked:



...which I baked directly after forming (no freezing this time). I added one extra minute to the bake time (total = 8 minutes).
I tried two while they were still warm and feel my opinion from the first attempt holds here as well: they taste floury and the cheese flavor isn't as prominent.

However, they are delicious at room temperature and the cheese was more obvious this time. I grated fresh pepper on top and realized I didn't need that...it distracted from the red pepper flake bite-y-ness.

Taste-test your gruyere before making these and make sure it is smooth, creamy, not dry and fully flavorful. Otherwise, just order in pizza and beer.

I feel like people would simply stand next to this dish and eat them without stopping. Let me know if that happens to anyone.

 

[Marg CDN]

I wish those were sitting on my counter. I have to do something for a tapa night and I would want to try it first. What about the anchovy level? Just right?

 

[marilynfl]

Marg, I made two 1/2 batches and both times I used 3 very thin tinned anchovies....again, blotting the bejeesus out of them. They disappear in the onion caramelization process plus I finely chopped up the cooked onions so there wouldn't be any issue with portioning the dough (like running into long slices of onion). There was no fishy taste either time. Sorry, but I tossed the tin or I'd give you a name. It wasn't a very expensive brand.

It was odd...you add the cooked onions to the heavy cream and then refrigerate it. When I pulled it out to add to the flour/cheese mixture, it was almost solid. I tried blending with a spoon, but had to get my hands in there and press the dough to get it all moistened. I thought that might toughen it, but it didn't. I guess all the butter and heavy cream helped with that.

I had the final two today with Indian butter chicken. They were still good a day later, still at room temp.

PS: I now have 40 frozen unbaked pieces in the freezer, waiting for a reason to bake them.

PPS: oh, found it: this is the anchovy brand I used

 

[Marg CDN]

Okay I will try with 3. I don't want anchovy to predominate. Thanks.