3/4 stick unsalted butter
1 cup water
½ teaspoon kosher salt
1 cup all-purpose flour
4 large grade-a eggs
¾ cup cheddar cheese
¼ cup parmesan and Romano cheese blend
½ cup cooked bacon (chopped very fine)
1 clove garlic
1 pinch (1/8 teaspoon) cinnamon
- Preheat the oven to 425° and place racks in the top and middle positions. Lightly butter 2 large baking sheets. In a large saucepan, combine the butter, water, salt, garlic, and pepper, and bring to a boil. Remove from the burner once the mixture has boiled for about a minute. Add the flour while whisking until smooth. Let cool slightly, then, using an electric mixer at medium speed beat in the eggs 1 at a time, beating thoroughly between eggs. Beat in all but 2 tablespoons of the cheese and all of the bacon.
- Using a 1-tablespoon ice cream scoop, scoop level mounds of the dough onto the baking sheets, 1 1/2 inches apart. Sprinkle with the remaining 2 tablespoons of cheese and the pinch of cinnamon, bake for 28 minutes, until golden and risen; shift the pans from top to bottom and front to back halfway through baking.
- Lower the oven temperature to 400°. Puncture each cheese puff near the bottom with a skewer and return the pans to the oven. Bake for about 8 minutes longer, until crisp and deeply golden.
- Serve at room temperature or slightly warm.
Spiced Iced Tea
12 of your favorite tea bags
1 coffee filter w/ string to tie closed.
Take one half gallon of water and put on to boil in your boiling pot. Place all spices in the coffee filter and tie closed wrapping several times so that the spices don’t escape their enclosure. Put your hand made tea bag and the 12 other tea bags into the boiling water immediately shutting the stove off after placing in the tea. Cover and allow tea to steep for the next 15-20 minutes. In one gallon pitcher mix ½ gallon clean cold water and 1 ¼ cups sugar; into this mixture you will pour the steeped tea. Place in fridge until time to serve.
If you have any questions about this recipe, just email Chef Mike at email@example.com