Thursday, October 28, 2010

Halloween Is Almost Here: Gougere Ghosts

I am busy cleaning the house in preparation not only for a party, but a weekend house guest! It has been a busy day, and the little professional mess makers we employ are in full swing, which makes for one grumpy mommy. After realizing that keeping up with them by myself today was just not going to happen I sat down and looked at my "Recipes to Try" and got busy in the kitchen. Nothing like baking a brownie truffle pie to get you feeling happier!
Anyway, while I was looking through the recipes I found one of the recipes we are going to make for Saturdays 4th Annual D&D Halloween Party. I wasn't in the mood to post what I had planned on posting today, so I decided I would share this recipe with you instead! This recipe comes from Kitchen Daily and sounded so yummy, fun, and easy! Perfect for your next Halloween party!

Ghost Gougeres
  • 1 cup water
  • 1 stick unsalted butter, cut up (1/2 cup butter = 1 stick)
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup grated Gruyere cheese (4 oz)
  • black sesame seeds (for eyes)

  • 1.Preheat oven to 400 F. Line two large baking sheets with parchment paper.

    2. In a heavy saucepan bring water, butter, and salt to a boil, stirring to help melt butter. Add flour all at once and beat vigorously with a wooden spoon until mixture forms a dough. Continue beating over medium-low heat until dough is smooth and pulls away from sides and bottom of pan, about 2 minutes.

    3. Remove pan from heat and let cool 2 minutes. Beat in eggs one at a time with the wooden spoon or an electric mixer, beating after each addition until batter is smooth again. Beat in the grated cheese.

    4. Transfer dough to a pastry bag fitted with a 1/2-inch plain tube. Pipe "ghosts" onto lined baking sheet so that they are about 1-inch wide at base and 3 inches long, tapering to a point at top (they will be about 1/2-inch thick).

    5. Press two black sesame seed eyes onto each ghost and bake in upper and lower thirds of oven, switching positions halfway through, until golden and crisp, about 25 minutes.

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    I can't wait for October to be over! This has been such a crazy busy month that I have hardly had time to sit down and do something I REALLY want to do.
    Anyway, I guess I am off to the kitchen to sweep and mop!