Thanksgiving Recipe: Salt-and-Pepper Cheese Puffs (Gougeres)

In the spirit of new, untried, I offer this "Editor's favorite" that I received yesterday from "Southern LIving." Sounds divine to me.

Ingredients:1/2 C. Butter cut into chunks1 1/2 C. All purpose flour6 Large eggs, beaten to blend1 1/4 C. Shredded sharp cheddar cheese (Aged white English, Irish, or Canadian recommended)1 1/2 t. Fresh ground pepperCourse sea salt (Pretty, crunchy crystals such as imported Fleur de Sel)

Directions:1) In 3-4 qt. pan over high heat, bring 1 1/2 cups water and butter to full rolling boil. Remove from heat, add flour all at once and stir until mixture is a smooth thick paste--no lumps. Add quarter of the beaten eggs at a time stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.

2) Spoon dough into large pastry bag fitted with plain 1/2" round tip. Pipe in 48 equal rounds on to 2 cooking parchment-lined or buttered 12"X15" baking sheets (or drop dough in rounded T. sized portions). Sprinkle each with a few grains of sea salt.

3) Bake in 400 degree oven until dry and well browned, about 30 minutes. Serve warm.

(Can be frozen: Reheat thawed puffs uncovered at 375 degrees until crisp and hot, about 5 minutes.)

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