RECIPE: SUMMER GAZPACHO IN CUCUMBER CUPS

SUMMER GAZPACHO IN CUCUMBER CUPS

We grow a lot of cucumbers each summer so a tomato and cucumber gazpacho always shows up on my summer menus. They are so nice because guests can shoot the gazpacho and then eat the cup. No clean up! The key is to keep them super chilled so it stays crisp and fresh.

SUMMER GAZPACHO IN CUCUMBER CUPS

Skill Level: Easy

Prep Time: 30 minutes   Cook Time: 2 hours

INGREDIENTS

2 pounds ripe tomatoes, peeled, seeded and diced

1 cup cucumber, peeled, seeded and diced + 6 more for serving

1/2 cup bell pepper, seeded and diced

1/2 cup red onion, diced

1 jalapeno, seeded and minced

1 cup tomato juice

1 handful fresh basil leaves

1/4 cup extra-virgin olive oil

1 clove garlic, minced

1 lemon, juiced

1 teaspoon white wine vinegar

1teaspoon Worcestershire sauce

Dash hot sauce like Tabasco or tiny pinch cayenne

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

INSTRUCTIONS

6 cucumbers, peeled and cut into 2 ½ -3” slices; scoop out the inside but leave at least 1/2 inch on the bottom to create an edible cup. Chill.  

To peel the tomatoes, dip them in boiling water for a few seconds first. (Note: many chefs will then also dip the tomato in an ice bath to stop the cooking. If you only allow the tomato to stay in the boiling water 7-10 seconds, you can skip the ice bath) When cooled, the skin will peel easily. Prep and dice all of the vegetables and put them in a glass bowl. Put the tomato juice in a container. Add the basil leaves and whir with an immersion blender until smooth; strain into the bowl with the prepped vegetables. Add the remaining ingredients. Cover and chill for at least 2 hours up to 6 hours before serving.  Check salt and seasoning before serving. Pour into the cucumber cups and chill again before serving.

RECIPE: ONE BITE PARTY APPETIZER GOUGERES AKA CHEESE PUFFS

There are lots of easy appetizers I have in my arsenal of recipes but this one is one of my favorites... Gougères, the fancy French name for cheese puffs, are simple to make and you can freeze them and reheat them later so that makes them perfect party food in my book. Based on a classic French recipe for cream puffs but without the sugar, this base recipe can be used for all sorts of things: make them a bit larger, slice in half and use as a bun for a tea sandwich, for example. With sugar, it becomes a cream puff when you fill it with custard. Perfect for just about any menu- make a ton and freeze some for later... they are best served warm. Change up the cheese as you like; the traditional method uses Comte or Gruyere. I like adding a bit of Parmesan, too. I often just use scraps of whatever cheese I have around that need to be used.

***Scroll down for v2 of this recipe which uses an ice cream scoop rather than a piping bag.

These are so easy and so delicious... Classic Cheese Puffs are always a hit.

GOUGERES (CHEESE PUFFS)

INGREDIENTS

11/2 cups water

1 stick unsalted butter, cubed

1 1/2 cups all-purpose flour

6 large eggs, beaten

1 1/4 cups shredded white Cheddar cheese (or use Gruyere for the traditionalist)

pinch cayenne pepper

1- 1/4 teaspoon coarse ground black pepper

1/2 teaspoon kosher salt plus 1 teaspoon for tops

INSTRUCTIONS

Prepare a sheet pan with parchment paper. Preheat oven to 400F degrees.

Put the water into a large pan over high heat. Add the butter and bring to a rolling boil. Remove from the heat. Add the flour all at once, stirring until the mixture becomes a smooth, thick paste with no lumps. Add in the beaten eggs, a little at a time, stirring vigorously after each addition until incorporated and the dough is not slippery.

Stir in cayenne, black pepper, and the cheese, and 1/2 teaspoon of the salt. Put the dough in a pastry bag or a ziptop bag and push it down into the corner. Snip the end.   

Pipe the dough into 2" mounds. Use a bit of water on your finger to tap down the top slightly so the tip won't burn. Sprinkle the top of each with the remaining sea salt. Bake at 400 for about 25-30 minutes or until dry and golden brown. Baking time is determined by how large you pipe the rounds. Check one by pulling it apart to make sure the inside is not still doughy.

Remove from the oven and pierce each puff to allow the steam to escape. Serve warm.

Leave off the cheese and you can make these to stuff with all sorts of goodies. Chicken salad comes to mind.....

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GOUGÈRES – v2

This recipe is a basic 1-1-1 ratio: 1 cup liquid, 1 cup flour, 1 stick butter. It works best using an ice cream scoop rather than a pastry bag.

Yield: about 36 using a small ice cream scoop

 INGREDIENTS

1/2 cup whole milk

1/2 cup water

1 stick unsalted butter (8 tablespoons) cut into 8 pieces

1/2 teaspoon fine sea salt

1 cup all-purpose flour

5 large eggs, at room temperature

1 1/2 cups (about 6 ounces) grated cheese, such as Gruyere or Cheddar

1/4 teaspoon cracked black pepper

DIRECTIONS:

Preheat the oven to 425˚ Fahrenheit. Position the racks to divide the oven into thirds. Line two baking sheets with parchment paper.

In a saucepan, bring the milk, water, butter and salt to a rapid boil over high heat. Whisk in the flour all at once and lower the heat to low. Switch to a wooden spoon and stir quickly until the dough comes together and a “crust” forms on the bottom of the pan. Continue stirring for 2 minutes to dry the dough.

Turn off the heat and allow the dough to sit for a minute. Add the eggs, one at a time. The dough will be slippery and appear broken, but it isn’t. Continue to beat the dough with the wooden spoon until the dough accepts the egg and isn’t slippery; then add the next egg and do the same thing until you have added all five eggs.

Beat in the grated cheese. Using a small ice cream scoop, drop the dough onto the prepared baking sheet leaving room for the dough to spread.

Place the baking sheets into the oven and turn down the heat to 375˚ Fahrenheit.

Bake for 12-15 minutes. Rotate the pans. Continue baking until the gougères are golden, firm and, of course, puffed, another 12 to 15 minutes. I find the cheddar takes longer to bake than the Gruyere.  

You may freeze the dough. Simply put them on a baking sheet and freeze solid, then store them in a freezer bag. You may bake them frozen, but it will take a bit longer.

RECIPE: PUFF PASTRY NAPOLEONS ARE PERFECT FOR A PARTY!

Napoleons are one of those desserts that look so fancy and elegant but are as simple as they can possibly be. Perfect for any party or special occasion, you use puff pastry from the store to create these little masterpieces. You can cut them to the size you want; small for  bite size or larger for a full dessert portion at the end of a dinner party.

Make beautiful pastry shoppe quality Napoleons with store bought puff pastry from the freezer section!

STRAWBERRY NAPOLEONS

INGREDIENTS

2 cups fresh or frozen strawberries

1 T. granulated sugar

2 T. Grand Marnier (optional)

1 cup whipping cream

1 cup marscapone cheese

1 T. vanilla

3 T + more Confectioners sugar (you will need some for garnish)

1 orange for a bit of juice and the zest (optional)

1 box of frozen puff pastry, thawed according to package directions

flour

INSTRUCTIONS

Preheat oven to 400. Line a baking sheet with parchment paper.  

Clean, core and slice strawberries. Put in a bowl with the sugar and Grand Marnier. Set aside.

In a mixing bowl, combine the whipping cream, vanilla and 2-3 tablespoons of the Confectioners sugar plus 2 tablespoons orange juice (or use Grand Marnier) and 1 teaspoon orange zest. Beat on high speed until stiff peaks form. Fold in the Marscapone cheese. Spoon into a piping bag. Refrigerate.

Dust the work surface with flour. Open one package of the puff pastry. Cut along the fold lines to make 3 pieces and cut each of those into 4 pieces. Repeat with the second package. Put on the baking sheet and bake for approximately 15 minutes or until golden brown. Let cool on a wire rack.

Split each of the puff pastry squares in half. Put the bottom halves on a serving plate. Pipe with whipping cream mixture.

Drain the strawberries. Add a layer on top of the whipped cream. Pipe some additional whipping cream and put on the top. Dust with powdered sugar.