Notes from the Thanksgiving side dish party.

T

traca

Well-known member
I was so excited about this party! But, Thursday after work downtown at 5:30 pm is a terrible time for a home baked dish party. Though the list of invitees was long, the turn out was maybe 6 people--not including staff. Fortunately, the offerings more than made up for the poor showing.

- Pumpkin dip

- French cheese puffs*

- Quinoa cakes with parsley salsa verde*

- Serrano ham and poblano corn pudding*

- Onion quinoa and cheese casserole

- Black pepper almonds (I used cashews) - recipe in archives

- Blueberry Pie

- Pumpkin Pie

* Favorites - recipes to follow

 
Canal House French Cheese Puffs

Without witnesses, I would have eaten every one of these things! They are richer and cheesier than the gougers I've had in the past and well, I begged shamelessly for the recipe. Fortunately my friend Frank typed it up this morning.

The recipe is from the Canal House Cookery Volume 2 book from Christopher Hirsheimer & Melissa Hamilton

NOTE: Frank used a small scoop (smaller than ice cream) to portion them out & they were perfect. The end result was about the same size as a whole walnut (in the shell).

8 T butter
1 C milk
2 pinches of salt
Pepper
1 C flour
4 large eggs
1 C grated Comte or Gruyere

-Preheat oven to 400
-Melt butter and milk in a sauce pan with salt and pepper; heat over medium
-When melted (about 5 min), reduce heat to low
-Add all of the flour and stir until a thick mass is formed and pulls away from sides of pan
-Remove pan from heat
-Add eggs one at a time; incorporating fully until adding the next
-Beat in the cheese
-Spoon small spoonfuls onto lined baking sheet
-Brush tops with milk
-Bake for 20 min until golden brown
-Serve warm

 
No, roasted poblanos are mild. There's a wee bit of heat, but nowhere near a jalapeno.

If in doubt, I'd use red or green pepper, roasted. Maybe one of each for a festive look.

 
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