CHEESE PUFFS RECIPE – FOOD.COM
|2 cups cheddar cheese, grated|
|1/2 cup butter, softened|
|1/4 teaspoon paprika|
|1 cup sifted flour|
|1/8 teaspoon salt|
- Soften cheese and work all ingredients together with hands, and roll into balls the size of marbles.
- Bake at 350 for 15 minutes.
- Makes 6 dozen.
- Note: These can be frozen for months.
- To freeze: place on cookie sheet, freeze then store in plastic bag.
- Bake when needed.
Calories 363.5, FatContent 28, SaturatedFatContent 17.7, CholesterolContent 80.2, SodiumContent 417.9, CarbohydrateContent 16.4, FiberContent 0.6, SugarContent 0.3, ProteinContent 11.7
IRISH BEER CHEESE PUFFS RECIPE | ALLRECIPES
Provided by: Chef John
Categories: Appetizers and Snacks
Total time: 1 hours 30 minutes
Prep time: 25 minutes
Cook time: 35 minutes
Yield: 12 servings
|4 tablespoons Irish-style butter|
|½ cup Irish stout beer (such as Guinness® Extra Stout)|
|½ teaspoon kosher salt|
|½ teaspoon white sugar|
|½ cup all-purpose flour|
|2 large eggs|
|¾ cup grated sharp Irish Cheddar cheese, plus more to taste|
|1 pinch cayenne pepper, or to taste|
|1 tablespoon olive oil|
|2 cups chopped leeks, washed thoroughly and drained|
|½ teaspoon kosher salt, or more to taste|
|2 tablespoons water, or as needed|
|½ cup sliced green onions|
|1 tablespoon fresh lemon juice|
|½ cup mascarpone cheese|
|freshly ground black pepper to taste|
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer. Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so. Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
- Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
- Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
- Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
- Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
- Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
- Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
- Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
- Serve cheese puffs with spread.
Calories 159 calories, CarbohydrateContent 7.2 g, CholesterolContent 60.3 mg, FatContent 12.6 g, FiberContent 0.5 g, ProteinContent 4.4 g, SaturatedFatContent 6.7 g, SodiumContent 251.8 mg