Appetizer

Cheddar and Herb Gougères Makes about 60 gougères Ingredients 170g (¾ cup or 1½ sticks) unsalted butter 180ml (¾ cup) whole milk 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt 188g (1½ cups) all-purpose flour 5 large eggs 1 large egg, separated 3 scallions, thinly sliced 226g (8 oz.) sharp yellow cheddar, grated, divided 2 Tbsp. finely chopped dill 1 Tbsp. whole grain mustard ¼ tsp. freshly ground pepper Instructions Step 1: Prepare Oven and Dough Base Preheat and set up: Place racks in upper and lower thirds of oven; preheat to 425°F (220°C). Melt butter: Heat 170g (¾ cup or 1½ sticks) unsalted butter, 180ml (¾ cup) whole milk, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 180ml (¾ cup) water in a medium saucepan over medium-high, whisking occasionally to prevent scorching, until butter is melted and mixture is boiling. Add flour and beat: Immediately remove pan from heat and add 188g (1½ cups) all-purpose flour all at once. Whisk until incorporated and a paste forms. Return to medium-high heat and cook, mixing vigorously with a wooden spoon, until dough is the consistency of smooth mashed potatoes, about 30 seconds. Continue cooking, stirring constantly, until dough starts to dry out, creates a film on bottom of pot, and releases a lot of steam, about 3 minutes. Step 2: Mix in Eggs Add eggs to dough: Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed 1 minute. Reduce speed to medium-low and add 5 large eggs one at a time, beating to combine after each addition. Scrape down sides of bowl with a rubber spatula. Beat in 1 large egg white. Increase speed to medium and beat until dough holds medium-soft peaks when you lift paddle out of dough, 8–10 minutes. ...

A great sausage ball recipe. Meat substitutes can be in place of pork sausage meat. Source https://www.cookscountry.com/recipes/7168-sausage-balls Change Log Increased sausage from 227 grams to 310 grams Increased cheese from 113 grams to 130 grams Equipment Parchment paper Baking sheet Preheat Oven Preheat oven to 400°F Adjust oven rack to middle position Ingredients 213 all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ¼ teaspoon pepper 1/8 teaspoon cayenne pepper 28 grams unsalted butter, cut into 1/2-inch pieces 310 grams bulk breakfast sausage or veggie sausage 130 grams sharp cheddar cheese, shredded (1 cup) ¾ cup buttermilk Preparation Combine Line rimmed baking sheet with parchment paper. In a food processor, pulse together just until combined (about three pulses): flour baking powder salt pepper cayenne Add butter and pulse until mixture resembles coarse meal, about 12 pulses. Add sausage and cheddar and pulse until combined, about 8 pulses. Transfer mixture to bowl and stir in buttermilk until combined. Form into Balls Working with wet hands, roll 1 tablespoon dough at a time into 1%frac14;-inch balls and place, evenly spaced, on baking sheet. Bake until golden brown, 20 to 22 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and let balls cool for 5 minutes. Serve warm. Combine all, roll into balls and bake. ...