I’m always on the lookout for a new (& easy & fun) appetizer, and I came across this recipe a few weeks ago when I had some fresh parsley from a friend’s garden. I knew it would be the perfect appetizer for our neighbors when they came over for dinner. I just didn’t know exactly *when* they would be available, so I made these ahead and froze them. Last night, all of our schedules finally coordinated, so I pulled these out and warmed them in the toaster oven for a perfect pre-dinner appetizer. The verdict? FANTASTIC! Everyone loved these, and I’m glad I still have a stockpile in the freezer!
Here’s what we did:
From Martha Stewart Living, Dec 2005
6 tablespoons unsalted butter
1 teaspoons coarse salt
1/4 teaspoon cayenne pepper
3/4 cup all-purpose flour (I used ultragrain)
5 large eggs, divided
Zest of 1 lemon
3 scallions, finely chopped
3 tablespoons finely chopped fresh parsley
1. Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.
2. Remove from heat. Using a wooden spoon, beat in 4 eggs, 1 at a time, until they are incorporated and smooth. Stir in zest, scallions, and parsley.
3. Transfer mixture to a piping bag, and cut a 1/2-inch opening. Pipe 1-inch rounds onto baking sheets lined with parchment paper. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment.
4. Preheat oven to 400 degrees. Whisk together remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff. Bake until lightly golden brown, about 20 minutes. Serve immediately.
If not using immediately, cool and freeze up to 1 month in airtight containers or resealable plastic bags. Reheat in the oven at 300 for about 5-10 minutes before serving.
Nutritional info (each):
Total Fat: 1.6 g
Cholesterol: 18.6 mg
Sodium: 25.0 mg
Total Carbs: 1.2 g
Dietary Fiber: 0.1 g
Protein: 0.8 g