Here in Aspen, we are getting our first dusting of snow, and all it does is make me want to cook, entertain and of course have a nip. Recently, my husband, Todd, and I had a few friends over for dinner. To start the night off we had Gougeres made with our Hand-Bandaged Cheddar and Cabra Blanca.
If you don’t know what a Gougeres is, no worries. I can’t even pronounce it correctly. A Gougeres is the most fabulous little cocktail sidekick. They are eggy, buttery, cheesy puffs of deliciousness and the best thing about them is you can make a ton in advance, freeze some and just reheat what you need just before your guests arrive. Your house fills with an amazing smell of just baked something and you can hardly stop popping these bad boys in your mouth as you toss down your cocktail.
So, speaking of cocktails, my favorite accompaniment to the Gougeres is a gin and tonic. Of course, not just any gin and tonic will do. It has to be Hendrick’s Gin and Fevertree low sugar tonic with a squeeze of lemon and lime. The gin is floral and the tonic is so good. I really can’t stomach any other tonic now. This is naturally low in sugar, no saccharine or other sugar substitute. Don’t even try to serve me tonic from a gun. The only tonic I’ve ever had that even comes close is the house made tonic at Per Se, but perhaps I’ve gotten off topic here.
The recipe for Avalanche Cheddar and Cabra Blanca Gougeres is posted on our Facebook page. Cheers.
