Credit: The Red Cat Cookbook
Originally from August 2014 on my old blog
I found The Red Cat Cookbook by Andrew Friedman a couple of years ago, not knowing what to expect. I thought the title was cute, and after flipping through some of the pages, I thought I might as well give it a try. Well, I’m still using some of his recipes years later. They’re all so unique and never fail to be anything but delicious. So, I’d highly recommend you give this book a try.
Anyway, these are the cutest little appetizer or side dish. I can never get enough blue cheese. While some may be afraid of something like this because blue cheese can be pretty overpowering, I was surprised by how mild they came out (I also used the mildest blue cheese available because the milder, the less expensive). They’re also super light and puffy, (hence, the name) so you can eat a lot; the center is really airy. These also don’t take many steps to make and can be made in around 30 minutes.
- 2 ounces blue cheese, crumbled (½ cup)
- 1 cup flour
- 3 eggs
- ½ cup hot water
- ½ cup milk
- 8 tablespoons (1 stick) butter
- 1 teaspoon dry mustard, or 1 tablespoon Dijon mustard
- Pinch of cayenne
Preheat the oven to 400 F. Put the water, milk, butter, and a pinch of salt in a heavy-bottomed pot and heat until the butter melts. Add the flour and stir vigorously with a wooden spoon until the dough forms a firm ball and pulls away from the sides of the pot, approximately 4 minutes.
Transfer the dough to a bowl and beat in the eggs, one at a time, stirring each one until well incorporated and the dough is smooth, firm, and waxy; a minute or two. Stir in the cheese, mustard, and cayenne.
Grease a baking sheet with butter or nonstick cooking spray and drop the dough by rounded tablespoons onto it, or use a pastry bag fitted with a medium round tip.
Bake the cheese puffs until puffy and golden, approximately 20 minutes. Turn the oven off and let the puffs sit in the oven for 5 minutes. Serve.