DAY #23 - Smoked Black Pepper
Things get transplanted
and take on new, spicy tastes.
This one can ferment
Funnily enough the hint was for another item that didn't get into the calendar! So if you did guess it AMAZING.
Smoked Black pepper adds a spicy, smoky flavour to your meats, or stews. The recipe below makes these bites into a lovely nibble with a cocktail.
Gougère with Smoked Black Pepper
Ingredients
- 1/2 cup water
- 1/2 cup milk
- 4oz ( 1 stick) unsalted butter in large slices
- 1 cup flour
- large pinch of coarse salt
- 4 large eggs
- 1 cup of grated Gruyère cheese
- 1/8 tsp Smoked Black Pepper
- Freshly ground nutmeg
Directions
- Combine water, milk, salt, and butter in a saucepan and bring to a boil. Lower the heat and stir in the flour until a smooth dough forms and it pulls away from the sides of the pan.
- Scrape the dough into bowl and let it cool for a couple of minuets. Beat the eggs into the dough, 1 at a time, and make sure the eggs are properly incorporated before adding more. Add the cheese ( hold bak a bit for sprinkling) and a pinch of nutmeg and pepper.
- Make sure your baking trays have parchment paper and your own is preheating at 400º. Using a spoon, scoop out tablespoon sized balls and drop them on then baking sheet ( leave around 2 inches between). Sprinkle with cheese.
- Once in the oven, turn the heat down to 375º and bake for 25-30 minutes until golden brown - rotate the tray half way through!
- These are warm delicious bites for these chilly evenings.