A recipe for Gruyère Gougères appetizers, tiny crisp pastry pillows made with choux dough bursting with intense Gruyère flavor.
I would like to be the type of person that throws parties. Big, raucous celebrations with champagne flutes and confetti, music playing in that just-loud-enough way where you can dance to it but still talk to your neighbor without screaming until you’re hoarse. The lights would twinkle in the background in a magical way, guests unable to find the source of their wonderment. It would be the type of affair everyone leaves with a bright light in their belly and a grin on their face, unable to think of a way it could have gone better.
There would be food aplenty at such a scene, for certain. Gougères, their crisp outer shell giving way to airy, chewy insides, crostini and salads, hot chocolate served alongside dessert. Dessert would be a multi-course affair, with guests unable to decide between all the sugar-laced treats laid out before them. The entire evening would whisper with enchantment.
Of course, we’d need something to be celebrating, and who better to celebrate with such idyllic gathering than an enchantress in the kitchen and in life? Bev of BevCooks is decidedly worthy of such a soirée as she has made carrying twins appear effortless.
Sugar and sass and a bit of silliness would be how I would describe this lovely lady, and I so look forward to seeing those sweet babies once they make their appearance. If they’re anything like their mama, it will be quite the appearance. Bev is continuously cooking enviable eats in the kitchen, always with a bit of tongue-in-cheek humor or just outright absurdity. She makes everything look good, including the third trimester with twins. Congratulations, Bev!
Today we’re throwing a virtual baby shower, complete with sparkling champagne flutes and multiple courses of festive food. To the party I’m bringing gougères, French cheese puffs made from choux pastry dough with crisp outer shells and soft, chewy insides. They can be filled with cheeses or creams, sliced open and treated like sandwiches, or enjoyed just as they are. Best served warm, bake them just before serving, or bake ahead and reheat for 5 minutes in a 300º F oven.
Take a stroll through our virtual soirée:
Bacon Cotija Guacamole from Gaby of What Gaby Cooking
Lemon Risotto Tarts from Kelly of Live Love Pasta
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz of The Lemon Bowl
Spinach and Feta Quinoa Bites from Aggie of Aggie’s Kitchen
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie of Simply Scratch
The Fastest Appetizer Ever from Brooke of Cheeky Kitchen
Apple Pear Tart – Two Ways from Sarah of Daisy at Home
Chocolate Chai Frappe from Brandy of Nutmeg Nanny
Cherry Chocolate Kiss Smoothie from Amy of Very Culinary
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan of Country Cleaver
Peppermint Mocha Affogato from Christina of Dessert for Two
Toasted Marshmallow Cream Hot Chocolate from Jessica of How Sweet It Is
Pomegranate Lemonade Punch from Heather of Heather Christo
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel of Rachel Cooks
Pear Cranberry Arugula Salad from Tracy of Shutterbean
Brussels Sprout Salad + maple roasted cranberry dressing from Katie of Yes, I Want Cake
Gluten-Free Pasta Salad from Lisa of With Style and Grace
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather of Heather’s Dish
Winter Citrus Salad from Catherine of Weelicious
Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi of FoodieCrush
Eggplant Parmesan Lasagna from Joanne of Fifteen Spatulas
Cheesy Chicken Enchilada ‘Double’ Stacks from Lauren of Climbing Grier Mountain
Jalapeno Popper Chicken Soup from Kevin of Closet Cooking
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi of Bran Apetit
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie of The Little Kitchen
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie of Averie Cooks
Glazed Dulce de Leche Pound Cake from Meagan of Scarletta Bakes
Mississippi Mud Pie Brownie Ice Cream from Megan of Take a Megabite
Buttermint Frosted Sugar Cookie Cups from Shelly of Cookie and Cups
4-Ingredient Peanut Butter Chocolate Cookies from Ali of Gimme Some Oven
Sweet Potato Creme Brulee from Brian of A Thought for Food
Whole Wheat Double Chocolate Mint Cookies from Aimée of Simple Bites
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie of The Beeroness
Red Velvet Hi Hat Cookies from Kristan of Confessions of a Cookbook Queen
Double Chocolate Panini from Kathy of Panini Happy