Sunday, January 8, 2012

Ham and Cheese Puffs

It's not totally accurate to say that I made Ham and Cheese Puffs yesterday. Actually, Kati made them and I "directed". And they came out good!

I used Elise's Simply Recipe method for Cheese Puffs. But I thawed out a little less than a pound of Christmas Ham from the freezer, diced it while it was still a little bit frozen and added it in with the cheddar cheese and fresh chopped rosemary.

It seems a little labor intensive when reading the recipe, but it's really not.

Heat oven to 425 degrees.

Place 1 cup of water, 1 stick of  butter and 1 tsp. of salt in a small saucepan and bring to a boil over high heat. When it's at a boil, turn it down to medium and add 1 cup of flour, all at once, and stir like mad with a wooden spoon. It will get really thick and pull away from the side of the pot. That's fine, just keep stirring and cook for a few minutes.

Next you need to let it cool for a few minutes, stirring to make sure it cools evenly. I put it in my mixing bowl and let the mixer go on "stir" (low speed) for a few minutes. While it's still slightly warm, but not so warm that the eggs get cooked upon entry, mix in 4 eggs, 1 egg at a time. When they're in and it's looking creamy, add in 1 cup of cheddar, 1 cup of diced ham and about 1 Tablespoon of chopped fresh rosemary. Stir to combine.

Line two cookie sheets with parchment paper. Using a pastry bag or a scoop (I prefer the scoop method), dish out onto cookie sheets about an inch apart. Bake in the 425 degree oven for 10 minutes, then reduce the heat to 350 and bake for another 15 - 20 minutes, until nicely brown.

Cool slightly and devour!

Good job, Kati!

No comments:

Post a Comment