Note to Self:

Tuesday, March 31, 2015

Puff this...


Ok. So first a coupe things. These are crab and goat cheese puff appetizers, and they are delicious. They're also (relatively) easy to make. The base is the classic pâte à choux, or sometimes simply referred to as "choux paste." It's a simple dough that is first cooked on the stove top before being used. It's most often used for dessert recipes but it makes it's appearance (unsweetened) as an appetizer as well. Once you have the dough made you can really mix in what you want (just a few cheese are delicious). And it can be baked or fried. Desserts are generally bake, and while the hot appetizers can be baked as well, they are really special when fried (some things are simply better when fried). Anyhow, try these and you won't be sorry. But you'd better make extra because they won't last long...

Crab and Goat Cheese “Puffs”

Makes about 3 dozen

For the pâte à choux (dough):

½ cup butter
1 cup water
1 cup all purpose flour
½ teaspoon kosher salt
4 large eggs

Combine the butter and water in a small sauce pan and bring to a simmer. When the butter is nearly melted add the flour and salt. Stir the flour with a wooden spoon until it forms a dough and pulls away from the edges of the pan. Continue to stir for another minute or so, then remove from the heat. Stir in the eggs one at a time, stirring until smooth after each addition.

For the Puffs:

1 recipe pâte à choux
1 pound crabmeat
4 ounces chevre cheese
½ bunch parsley, minced
1 tablespoon paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
¼ teaspoon cayenne pepper
vegetable oil for pan-frying

Combine all of the ingredients together and gently mix until combined. Heat about ½-inch vegetable oil in a skillet. When it is hot but not smoking, cook the puffs in batches. Scoop them into the hot oil using two spoons or a small ice-cream scoop. Cook them until golden, turning as necessary, then transfer them to absorbent paper. Serve as or with a dipping sauce.

No comments: