BROOKLYN CHEESE PUFFS
From America's Best Lost Recipes - these are little bites of heaven! You can substitute 1/2 cup goat cheese, feta, or blue cheese for the cheddar if you like. I tried these once, and turned right around and made a quadruple batch to keep in the freezer - they are so addictive! The preparation time includes 30 minutes freezing time.
Provided by Pinay0618
Categories Quick Breads
Time 50m
Yield 36 puffs
Number Of Ingredients 9
Steps:
- Combine the butter and cheddar cheese in a large bowl. Add the flour, ricotta, salt, pepper, parsley and egg, and stir until well combined. Drop rounded teaspoonfuls of the mixture onto a baking sheet, spacing the rounds about an inch apart. Transfer the baking sheet to the freezer and chill until the rounds are frozen solid, at least 30 minutes.
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Transfer the baking sheet with the puffs directly to the oven and bake until lightly browned, about 10 minutes. Transfer the puffs to a serving platter and sprinkle lightly with salt. Serve immediately.
CHEESE PUFFS (GOUGERES)
Provided by Food Network
Categories appetizer
Time 45m
Yield 24 cheese puffs
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
- In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
- Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
- Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
- Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.
CACIO E PEPE CHEESE PUFFS
When friends come over for dinner and I have a lot to cook, I serve the simplest appetizers: shards of aged Parmesan, slices of good salami and a bowl of salty Marcona almonds. But when I invite people to come for just a drink, I go all out and make something special like these cheese puffs, inspired by ones I had at Missy Robbins's restaurant Lilia in Brooklyn. Everyone always loves them!
Provided by Ina Garten
Categories appetizer
Time 40m
Yield 35 to 40 puffs
Number Of Ingredients 8
Steps:
- Preheat the oven to 425˚ F. Arrange two racks evenly spaced in the oven.
- In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan, heat the milk, butter, 1 teaspoon salt and 1 teaspoon pepper over medium heat, just until the milk is scalded (see Cook's Note). Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, 1/2 cup of Pecorino and the Parmesan and pulse until the eggs and cheeses are completely incorporated.
- Working in batches, spoon the mixture into a large pastry bag fitted with a plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) on two sheet pans lined with parchment paper. (They should look like huge Hershey's Kisses.) With a wet finger, lightly press down the swirl on top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs.) Brush the top of each puff lightly with the egg wash and sprinkle with Pecorino, salt and pepper. Bake for 15 to 20 minutes, until browned. Rotate the pans halfway through so they brown evenly. Serve hot.
CHEESE PUFFS
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
- Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
CACIO E PEPE CHEESE PUFFS
Ina Garten's 12th cookbook, "Modern Comfort Food," was published in October 2020. As always, she seemed to have her finger on the culinary zeitgeist: Comfort was the order of the day. These puffs, which she adapted from the Brooklyn chef Missy Robbins, combine the richness of classic gougères with the bite of black pepper and Parmesan.
Provided by Julia Moskin
Categories snack, finger foods, pastries, appetizer
Time 45m
Yield 40 to 50 puffs
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. Arrange two racks so they are evenly spaced in the oven.
- In a small saucepan, heat 1 cup milk with the butter, 1 teaspoon salt and 1 teaspoon pepper over medium just until bubbles start to form around the perimeter and the milk is scalded. (Don't allow it to boil.)
- Add the flour all at once and beat the mixture vigorously with a wooden spoon until it comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add 4 eggs, the Parmesan and pecorino, and pulse until the eggs and cheeses are completely incorporated.
- Line two sheet pans with parchment paper. Working in batches, spoon the dough into a large pastry bag fitted with a 5/8-inch round pastry tip or a large, gallon-size resealable bag, snipping off a lower corner before piping.
- Pipe the dough onto the sheet pans in 1 1/4-inch-wide, 3/4-inch-high mounds, setting them each 1 inch apart. (You can also use two spoons to scoop the mixture and shape the puffs.) The mounds should be shaped like huge chocolate kisses. Using a wet finger, lightly press down the swirl on top of each puff.
- Prepare the egg wash: In a small bowl, whisk the remaining egg with the remaining 1 teaspoon milk until combined. Brush the top of each puff lightly with the egg wash and sprinkle with the remaining pecorino; season with salt and pepper.
- Bake the cheese puffs until browned, about 15 to 20 minutes, rotating the pans halfway through baking. Serve hot. (If preparing the cheese puffs in advance, you can bake them off, allow them to cool, then freeze them in a sealed resealable bag. Reheat them on a parchment-lined baking sheet at 375 degrees for 10 minutes.)
More about "brooklyn cheese puffs in memory of reeve decarlos lynn recipes"
AMERICA'S BEST LOST RECIPES — SAN FRANCISCO PUBLIC LIBRARY
Web America's Best Lost Recipes — Presents a collection of recipes for appetizers, main courses, and desserts, including Brooklyn cheese puffs, Texas chili dogs, Brunswick …
From sfpl.bibliocommons.com
From sfpl.bibliocommons.com
GOUGèRES (FRENCH CHEESE PUFFS) - ONCE UPON A CHEF
Web Scoop or spoon out heaping tablespoon-sized balls of dough and drop the dough on the prepared baking sheets, leaving about 2 inches between the mounds. Slide the baking sheets into the oven and immediately turn the …
From onceuponachef.com
From onceuponachef.com
BROOKLYN CHEESE PUFFS IN MEMORY OF REEVE DECARLOS LYNN RECIPES
Web Steps: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded.
From tfrecipes.com
From tfrecipes.com
BROOKLYN CHEESE PUFFS RECIPE | EAT YOUR BOOKS
Web Save this Brooklyn cheese puffs recipe and more from Cook's Country Magazine Special Issue: Lost Recipes (2010) to your own online collection at EatYourBooks.com. Toggle …
From eatyourbooks.com
From eatyourbooks.com
CHEETOS FROM 'CLASSIC SNACKS MADE FROM SCRATCH' - SERIOUS EATS
Web Mar 21, 2019 Directions. Make the cheese curls: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, salt, and garlic powder at medium-low speed for 1 to …
From seriouseats.com
From seriouseats.com
RECIPETHING - BROOKLYN CHEESE PUFFS
Web 3/4 cup shredded sharp cheddar cheese ; 2/3 cup all-purpose flour ; 1 1/2 cups ricotta cheese ; 1 tsp salt, plus extra for sprinkling ; 1/4 tsp pepper ; 2Tbs chopped fresh …
From recipething.com
From recipething.com
BROOKLYN CHEESE PUFFS RECIPE | EAT YOUR BOOKS
Web Save this Brooklyn cheese puffs recipe and more from America's Best Lost Recipes: More Than 100 Heirloom Recipes Too Good to Forget to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
BROOKLYN CHEESE PUFFS RECIPE - GROUP RECIPES
Web 1 large egg How to make it Combine the butter and cheddar cheese in a large bowl. Add flour, ricotta, salt, pepper, parsely and egg. Stir until well combined. Drop by rounded teaspoonfuls of the mixture onto a baking …
From grouprecipes.com
From grouprecipes.com
JULY | 2008 | MAMA~LICIOUS
Web Brooklyn Cheese Puffs – In Memory of Reeve DeCarlos Lynn. 4 Tbl. unsalted butter, cut into small pieces and softened. 3/4 cup shredded sharp cheddar cheese. 2/3 cup all …
From mamaliciouseats.wordpress.com
From mamaliciouseats.wordpress.com
BROOKLYN CHEESE PUFFS IN MEMORY OF REEVE DECARLOS LYNN FOOD
Web Adjust an oven rack to the middle position and heat the oven to 450 degrees. Transfer the baking sheet with the puffs directly to the oven and bake until lightly browned, about 10 …
From homeandrecipe.com
From homeandrecipe.com
BROOKLYN CHEESE PUFFS IN MEMORY OF REEVE DECARLOS LYNN RECIPES ...
Web 4 Tbl. unsalted butter, cut into small pieces and softened: 3/4 cup shredded sharp cheddar cheese: 2/3 cup all-purpose flour: 11/2 cups ricotta cheese
From alicerecipes.com
From alicerecipes.com
BROOKLYN CHEESE PUFFS RECIPE - RECIPEOFHEALTH
Web Rate this Brooklyn Cheese Puffs recipe with 4 tbsp. unsalted butter, cut into small pieces and softened, 3/4 cup shredded sharp cheddar cheese, 2/3 cup all purpose flour, 1-1/2 …
From recipeofhealth.com
From recipeofhealth.com
COOKS ILLUSTRATED | MAMA~LICIOUS
Web Brooklyn Cheese Puffs – In Memory of Reeve DeCarlos Lynn. 4 Tbl. unsalted butter, cut into small pieces and softened. 3/4 cup shredded sharp cheddar cheese. 2/3 cup all …
From mamaliciouseats.wordpress.com
From mamaliciouseats.wordpress.com
HOW ONE OF NEW YORK'S MOST INTERESTING DESSERTS IS MADE - BON …
Web May 17, 2022 The team at PDF turns whole roasted bananas into a thick purée by cooking the fruit down with a dry caramel and blitzing it in a food processor. “There’s not a lot of …
From bonappetit.com
From bonappetit.com
SHAMELESS SELF-PROMOTION – I’VE BEEN PUBLISHED… SORT OF
Web Jul 26, 2008 The recipe was for Brooklyn Cheese Puffs and I had found it in her treasured recipe box long after she had passed away. These little puffs have always been the hit of any party I have hosted or catered. …
From mamaliciouseats.wordpress.com
From mamaliciouseats.wordpress.com
BROOKLYN CHEESE PUFFS RECIPE | EAT YOUR BOOKS
Web Save this Brooklyn cheese puffs recipe and more from America’s Test Kitchen Special Issue: Best-Ever Lost Recipes (2017): Kitchen-Tested Heirloom Recipes Too Good to …
From eatyourbooks.com
From eatyourbooks.com
BEST BROOKLYN CHEESE PUFFS IN MEMORY OF REEVE DECARLOS LYNN …
Web Steps: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded.
From alicerecipes.com
From alicerecipes.com
You'll also love