Food, Fun and Fabulous 102
So simple and totally refreshing. The sweetness of the balsamic
blends nicely with the melon.
Gougéres in French cuisine are baked savory choux pastry
made of choux dough mixed with cheese. They're classically
made with gruyere cheese, but we've adapted them and
added parmesan instead. They may have sweet or savory
fillings or stand alone. Have them on a cookie sheet ready
to bake as guests arrive. The aroma is so divine your guests
won't be able to wait to enjoy them.
Watermelon Cubes with
Balsamic Syrup
yield: 24 servings
1 small seedless watermelon, cut in 1-inch cubes
1 cup balsamic vinegar
In a small saucepan, cook the balsamic vinegar un-
til it is reduced by half, or until thick and drizzles
easily. Being careful not to overcook and burn.
Using a melon baller, cut out a divot from the
center of the watermelon, being careful to not go
all the way through.
Place the watermelon cubes on a tray, drizzle a
small amount of the balsamic reduction in the
watermelon.
yield: 24
Gougéres
(French Cheese Puffs)
2
/
3
cup water
4 tablespoons butter
½ teaspoon salt
1 cup flour
4 eggs
¼ cup parmesan, grated
½ cup swiss cheese, grated
½ teaspoon freshly ground pepper
Bring water to boil with butter and salt. As soon as
water boils, lower heat and add flour all at once.
Cook the paste, beating it briskly with a wooden
spoon, until the mixture forms a ball and leaves
the sides of the pan clean. Remove pan from heat
and put in a stand mixer. Beat in the eggs, one at
a time, incorporating each egg thoroughly before
adding the next. Add both cheeses and pepper.
Using piping bag, pipe 1 ½-inch circles onto
parchment-lined sheet pan. Bake at 375 for 15-18
minutes until golden brown.
