Brooklyn Cheese Puffs

brooklynpuffsI’ve been reliant on Cook’s Illustrated lately for discovering great recipes.   They are consistently good.    I’ve wanted to get their America’s Best Lost Recipes for awhile.     It’s a collection of 121 kitchen-tested heirloom recipes.   I finally bought it, and this recipe happens to be the first one in the book.   I’m not sure exactly what the Brooklyn connection is, but I’m guessing that the author’s mother grew up there.    I tried it out last night before Stanley Cup Game 1, and it was delicious!   We couldn’t stop eating them.    Lisa suggested maybe pairing it with a marinara sauce for dipping.    My first thought would be the sauce from Figaretti’s, a great Italian restaurant out by Wheeling.   You can buy the sauce in a jar.   Last time I checked they had the sauce at Penn Mac in the Strip.    It’s my usual go-to sauce for pasta.     Enjoy!

Brooklyn Cheese Puffs
Makes 36 Cheese Puffs

Ingredients
4 tablespoons unsalted butter, cut into small pieces and softened
¾ cup shredded sharp cheddar cheese
2/3 cup all-purpose flour
1 ½ cups ricotta cheese
1 teaspoon salt, plus extra for sprinkling
¼ teaspoon pepper
2 tablespoons chopped fresh parsley
1 large egg

Directions
1. Combine the butter and cheddar cheese in a large bowl.   Add the flour, ricotta, salt, pepper, parsley, and egg, and stir until well combined.   Drop rounded teaspoonfuls of the mixture onto a baking sheet, spacing the rounds about an inch apart.   Transfer the baking sheet to the freezer and chill until the rounds are frozen solid, at least 30 minutes.

2. Adjust an oven rack to the middle position and heat the oven to 450 degrees.   Transfer the baking sheet with the puffs directly to the oven and bake until lightly browned, about 10 minutes.   Transfer the puffs to a serving platter and sprinkle lightly with salt.    Serve immediately.
Note: You can substitute other cheese for the cheddar.   Try ½ cup of crumbled goat cheese, feta,  or blue cheese.    If you don’t have room in your freezer for a baking sheet, you can freeze the rounds on two large dinner plates, then transfer them to a baking sheet when ready to bake.

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One Response to “Brooklyn Cheese Puffs”

  1. Greg Says:

    That looks tasty! Cook’s Illustrated is one of my favorites, and I’ve always enjoyed the recipes I’ve tried from them.

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