Gruyère Cheese Puffs

January 20: National Cheese Lovers Day

We previously posted a recipe for pão de queijo (Brazilian cheese bread), which is similar to Gruyère cheese puffs without the chewy texture. This French gougere recipe is soft and light—and addicting! Pop these puffs in your mouth and prove you love cheese on National Cheese Lovers Day!

Recipe

(Adapted from People magazine)

Ingredients

  • 8 ½ tablespoons water
  • 8 ½ tablespoons milk
  • 7 tablespoons salted butter (we used European style butter)
  • pinch of salt
  • 1 ¾ cup flour
  • 4 eggs
  • 7 ounces Gruyère cheese, grated

Directions

Line a baking sheet with parchment paper (see Notes). In a large saucepan, boil the water, milk, butter and salt over medium heat, taking care not to scald the milk and butter. Stir in the flour all at once and mix with a wooden spoon or rubber spatula until a smooth dough is formed.

Transfer to a mixing bowl. Beat in the eggs, one at a time, until well blended. Stir in the cheese until well mixed (the cheese will melt slightly).

Place dough into a pastry/piping bag and pipe our 1-inch balls on the parchment paper, leaving 1-inch spaced apart. Bake in a preheated oven at 400 degrees F for 20-25 minutes or until the puffs have risen and are golden brown. Remove from the oven and serve warm.

Notes

  • We placed a 1-inch round macaron pattern underneath the parchment paper to guide us when piping out the puffs. Remove the pattern before baking.
  • Check out our other cheese recipes by searching our blog.

Easy Cheesy Pizza Pockets

September 5: National Cheese Pizza Day

Ah…mini pizza rolls and pizza pockets were one of our favorite afterschool snacks. They bring back childhood memories of coming home from school, settling down to relax/play and then snacking on them before tackling homework. Sure, the store-bought brands made it more convenient and quick for our moms to feed us hungry school kids. But homemade ones are just as easy to prepare ahead of time together as a family. Pizza pockets can be stuffed with favorite fillings that are not available from boxed brands, stored frozen and reheated in the oven whenever anyone wants a little something savory to eat. For National Cheese Pizza Day, we stuffed our snacks with plain shredded pizza cheese and waxed nostalgic about our childhood and the memories with our moms (dads and siblings) with whom we partook pizza pockets!

Recipe

Ingredients

  • Thin pizza dough (we used Wewalka brand)
  • Pizza sauce (we used Ragu brand)
  • Pizza cheese (we used Kraft brand)
  • 1 egg mixed with 1 teaspoon water for the egg wash

Directions

Unroll chilled pizza dough. Cut into 4×4” inch squares (we re-rolled the scrap to make five total squares).

Spread a little pizza sauce on each square, leaving about half an inch to the edge. Generously pile on the cheese (it will look bulky but melts down). Fold over and seal tightly with the tines of a fork.

Place on a sheet of waxed paper misted with cooking spray (or use parchment paper). Beat the egg with water and brush on the tops of the pizza pockets. Bake in a preheated oven at 425 degrees F for 15 minutes. Remove from the oven and serve hot. Be careful when biting into the pizza pockets as the hot cheese might ooze out and cause a burn.

Notes

  • Search our blog for other pizza recipes.

 

Pão de Queijo

Pão de Queijo

September 7: Brazilian Independence Day

We met a Brazilian bridesmaid when Islander was also in the entourage of a mutual friend’s wedding. Fabiana H. is married to an American and we enjoyed exchanging stories about our intermarriages. Inevitably, our conversation also led to Brazilian culture and, of course, cuisine!

Since meeting her, we have treated ourselves to Brazilian steakhouses for special occasions, like birthdays. The servers, who look so fashionable in their gaucho pants, come around to each table and slice various fire-roasted meats from their skewers onto our plates. It is quite a carnivorous experience, balanced by a salad buffet and appetizers, including pão de queijo, a bite-sized, puffy cheese bread made especially with tapioca flour/starch. It is slightly crisp on the outside and chewy and hollow on the inside, like an addictive popover, and is best eaten hot and fresh from the oven.

For our blog recipe post, we feature pão de queijo on Sete de Setembro (7th of September), the date that commemorates Brazil’s independence from Portugal in 1822.

Recipe

(Adapted from CopyKat)

Ingredients

  • 2 cups tapioca flour/starch
  • 1 teaspoon salt
  • 1 cup milk
  • 1/3 cup corn oil
  • 3 eggs, beaten
  • ¾ cup grated parmesan cheese
  • ¾ cup shredded cheddar cheese

Directions

Sift the salt with the tapioca flour/starch and put in a mixing bowl.  In a small saucepan, simmer the milk and oil, stirring to combine well.  Pour into the tapioca flour/starch and blend until a smooth but sticky dough forms.  Allow to cool for 10 minutes. Add the beaten eggs slowly into the dough and continue to blend until incorporated.  Stir in the cheeses.

Pão de Queijo

Scoop the batter three-quarters full into greased mini muffin tins. Bake in a preheated oven at 400 degrees for 20-25 minutes or until the bread puffs up and turns golden. Yield: About 3 dozen.

Pão de Queijo

Notes

  • The Portuguese spelling for Brazil is Brasil.
  • Gluten-free tapioca flour/starch can be found in the specialty-baking aisle of larger supermarkets, at Whole Foods or in international grocery stores.
  • See our blog recipe post for caipirinha, Brazil’s national cocktail, on June 12, National Cachaça Day.