A Gluten-Free Gougere for the Looming Holidays

There's a theory that so many holidays got crammed in between October and February because celebration was a way to survive as the days get shorter, colder and darker. This relentless parade of celebrations can be overwhelming, however.

If the idea of impending holidays terrify you, do not fret. Seed to Feed this week debuts the first in a roughly biweekly series of ideas to make your holidays easy, carefree and delicious.

Party planning, decor, traditional preparations and simple appetizer ideas are just a few of the topics I will cover between now and Valentine's Day.

My first contribution is a version of Gougere, an appetizer classic. Colette, legendary author and hostess of Salon in the heyday of Parisian intelligencia, popularized the gruyere driven version but I love to compose flavors using Gougere as the vehicle.

Gougere can be made with any combination of flavors--jalapeño cheddar, St. Agur and toasted walnut. I have even made a dairy-free savory popover version which I served as  an alternative to the traditional popover served roast beef. This last one is especially satisfying when filled with blue cheese and caramelized onions.

Almonds and Manchego cheese figure prominently in this gluten-free version. To balance the toasty flavors, I add a quality honey (see video) or a slice of date.

Being a perfect prep-ahead or bake-ahead appetizer would be an essential quality for at least some of the items you serve at your party and these bits of cheesy, savory joy fit the bill.

In the coming months, we will delve into a variety of approaches to entertaining and a vast array of holiday traditions. I am hoping some of you readers will join in the fun.

Send me an email at derek@knivesandfire.com if you have an idea or recipe you would like to share on Pacifica Patch!

Almond Manchego Gougere

Ingredients

-1 cup water

-3 Tablespoons unsalted butter

-1/2 teaspoon salt

-1 cup brown rice flour (dip and sweep method, 1 cup plus 2 Tablespoons all purpose flour may be used for a gluten version...omit the xanthan gum)

-1 teaspoon xanthan gum

-3 room temperature eggs

-6 ounces Manchego cheese grated

-1/2 cup coarsely chopped toasted almonds, I like the Marcona Almonds because they are typically already toasted and have a lovely almond flavor.

-honey or dates to finish

Directions

Preheat oven to 375

Place water, butter and salt in a sauce pan and bring to a boil.

Measure the flour and guar gum into a mixing bowl or the bowl of an electric mixer. Add the hot liquid to the flour and beat until it forms one solid lump of dough. Add the eggs one at a time and beat well after each addition, scraping the bowl down each time.

Once all the eggs are incorporated in this way, stir in the cheese and almonds and chill for an hour.

Use a pastry bag or a small scoop to make small balls of dough leaving room between for expansion and bake for 25-30 minutes until golden.

Allow to cool a bit and then finish by slipping a slice of date or a squirt of honey inside each one.

This combination of sweet and savory is nicely balance and really showcases the cheese and almond flavor.

I encourage you to go crazy with the flavor combinations, the basic dough can be used for so many things. Add in herbs or dried fruit, bacon or ham, almost anything tastes great in a cloud of cheese. Large Gougere can even be used for sandwiches.

For gluten lovers, simply replace the rice flour and guar gum with 1 cup plus 2  Tablespoons all purpose flour.

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