Appetizer — Blue Cheese, Bacon & Scallion Puffs by dvdlee

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Appetizer -- Blue Cheese, Bacon & Scallion Puffs
Submitted by dvdlee on August 27, 2004 at 10:22 am

DESCRIPTION
Appetizer -- Blue Cheese, Bacon & Scallion Puffs

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
This is a savory puff made with choux paste. Fast, easy & a great party food (can be hot or cold). (A classic recipe from a very old issue of Southern Living)

3/4 cup water
1/4 cup butter
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper (scant or more to taste)
3 large eggs
4 oz. crumbled blue cheese (use a very good quality cheese)
4 slices of bacon, cooked & crumbled
2 green onions, finely chopped (green & white portions)

Preheat oven to 400F. Baking sheets should be greased or use parchment sheets.

1. Combine flour, salt, and the red/black pepper in a bowl. Mix together well.

2. In a heavy saucepan bring water and butter to a boil on medium heat.

3. Dump flour mixture in the saucepan, cook and beat with a wooden spoon until the mixture leaves the sides of the pan and forms a smooth ball. Remove from heat and let cool 5 minutes (no more!)

4. Add eggs, 1 at a time, beating well with a wooden spoon after each addition until each egg is incorporated into dough.

5. Stir in cheese, bacon and chopped green onions.

6. Drop teaspoons of dough onto the baking sheets. (I shape the balls a little bit with some water.)

7. Bake for 20 to 25 minutes until golden. Remove to cooling rack. Take 2 skewers or toothpicks and stick them in the sides of each puff to help release the interior steam.

8. These can be served hot, warm or cold. (If serving cold, try to bake no more than 1 or 2 hours before the guests arrive). From experience I know the recipe can be successfully doubled. These do not keep more than 1 day.

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• This topic was modified 8 years, 4 months ago by rottiedogs.

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