Cheese Puffs (Gougeres) - this is a staple for any wine tasting or Frenchy tailgates...
1 cup water or milk (or 1/2 water and 1/2 milk)
1/2 (1 stick) cup butter
1/4 teaspoon salt
1 cup flour
2/3 cup grated Gruyère cheese
1/4 cup milk (enough for brushing)
1/3 cup grated Gruyère cheese (enough for sprinkling)
Combine the water, butter and salt and cook over medium heat until the butter is melted.
Add the flour and remove from heat.
Stir vigorously with a wooden spoon until the dough forms a firm ball and breaks away from the edges of the pan (about 1 -2 minutes).
Return to heat and, while stirring constantly, heat for 1 minute.
Remove from heat and allow to cool to room temperature (but not cold).
Add eggs, one at a time and beat mixture with wooden spoon until egg is completely incorporated. (do not add next egg until mixture is smooth)
Add 2/3 cup of the the cheese to the mixture.
Drop teaspoon sized mounds onto baking sheets covered in parchment paper.
Brush tops with milk - sprinkle with remaining cheese.
Bake in a 400°F oven for 20-30 minutes.
These can be eaten warm or cold. They can be made ahead and refrigerated or frozen - just "re-crisp" them in a warm oven before heading out to the game (or toast up on a warm grill).
Any sharp (and I mean sharp) hard cheese will work with this recipe.