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Category: Chilled Appetizers
Prep Time: Cook Time: Total Time:
Makes 4 dozen.
1/2 pkg. (4-oz.) cream cheese, softened
1/4 c. sour cream
3 T. whipping cream
1 T. fresh lemon juice
2 T. Dijon mustard
1/4 tsp. salt
1/8 tsp. cayenne
1/2 lb. black forest ham, roughly chopped
3 T. chopped green onions
1 tsp. chopped fresh thyme leaves
48 baked gougeres
sliced cornichons, for garnish
fresh chervil, for garnish
In a food processor, combine cream cheese, sour cream, whipping cream, lemon juice, mustard, salt, and cayenne and process until smooth.
Add the ham and process until smooth. Scrape down the sides of the bowl, add the green onions and thyme and process until smooth.
Adjust the seasoning, to taste.
Transfer the mousse to a pastry bag fitted with a plain tip and refrigerate until ready to pipe into the gougeres.
With a paring knife, cut the top from each gougere, leaving either attached slightly (like a hinge), or remove.
Pipe about 1 1/2 teaspoons of ham mixture into center of each gougeres and replace the tops.
Arrange mousse-filled gougeres on a platter, garnish with cornichons and chervil; serve.
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HORS D’OEUVRES - HAM-STUFFED GOUGERES
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Category: Chilled Appetizers
Prep Time: Cook Time: Total Time:
Makes 4 dozen.
1/2 pkg. (4-oz.) cream cheese, softened
1/4 c. sour cream
3 T. whipping cream
1 T. fresh lemon juice
2 T. Dijon mustard
1/4 tsp. salt
1/8 tsp. cayenne
1/2 lb. black forest ham, roughly chopped
3 T. chopped green onions
1 tsp. chopped fresh thyme leaves
48 baked gougeres
sliced cornichons, for garnish
fresh chervil, for garnish
In a food processor, combine cream cheese, sour cream, whipping cream, lemon juice, mustard, salt, and cayenne and process until smooth.
Add the ham and process until smooth. Scrape down the sides of the bowl, add the green onions and thyme and process until smooth.
Adjust the seasoning, to taste.
Transfer the mousse to a pastry bag fitted with a plain tip and refrigerate until ready to pipe into the gougeres.
With a paring knife, cut the top from each gougere, leaving either attached slightly (like a hinge), or remove.
Pipe about 1 1/2 teaspoons of ham mixture into center of each gougeres and replace the tops.
Arrange mousse-filled gougeres on a platter, garnish with cornichons and chervil; serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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