with Smoked Chicken & Apple Salad
Yield: 24 appetizers
Prep Time: 1 hour
Wine Suggestion: Eroica Riesling, Cold Creek Vineyard Riesling
½ cup water
¼ cup unsalted butter
½ tsp salt
¾ cup flour
3 large eggs
½ cup grated white cheddar cheese
Preheat oven to 350°F. Combine water and butter in a saucepan over medium heat. Bring the mixture to a boil. Once the butter has melted, remove from the heat and whisk in the eggs, one at a time. When eggs are incorporated, add the cheese and stir until melted. Add the flour and salt, mix well. Place the pan over medium-low heat and stir the mixture constantly with a wooden spoon for 2-3 minutes. The mixture should be slightly sticky. Line a baking sheet with parchment paper, or spray with cooking spray. Place a heaping teaspoon of the mixture onto the baking sheet, leaving about an inch between each gougere. Bake for about 15 minutes, or until the gougeres are golden brown and no longer doughy inside. Allow to cool, then cut and fill with the chicken salad.
1 ½ cups chopped smoked chicken
2 Tbsp finely chopped red onion
½ cup chopped apple
1/3 cup peeled and finely chopped celery root
2 Tbsp lemon juice
1 Tbsp cider vinegar
1 tsp Dijon mustard
¼ cup mayonnaise
2 Tbsp chopped chives or tarragon
salt and pepper to taste
Combine all ingredients in a small bowl and mix well. Season with salt and pepper.
