For Easter Sunday, how about something elegant such as these Cheese Puffs, similar to a gougère, a French baked pastry dough filled typically with Gruyère, Comté, or Emmentaler cheese? My sister is headed to France so I made them in her honor. Sometimes they are even filled with mushrooms, beef or ham. These Cheese Puffs are as fabulous as they look and have the secret ingredient, Colman’s Mustardwhich gives it an extra zesty flavor. These are perfect for Easter and any holiday or spring or summer party. Happy holidays this weekend and enjoy! 🙂
If you missed it last week, I mentioned that April is National Grilled Cheese month. I wanted to share one of my grilled cheese recipes from my latest cookbook 150 Best Grilled Cheese Sandwiches. I recently shared this recipe for Salmon and Gruyere Grilled Cheese with The Southeastern United Dairy Association’s blog Dairy Delivers along with some other cheese and nutrition tips. I love this super easy recipe which can be found here. For more recipes like this one order your copy today here.
Since it’s Labor Day weekend (and the start of college football), I thought I would share a lightened-up version of pimiento cheese perfect for a game day appetizer, Labor Day picnic, or weekend snack with crackers. Most of our friends will be at the Alabama game, Auburn game, the lake or the beach (that is how it goes around here in the south). I will be at the Auburn game because my daughter’s cheerleading team gets to cheer during the Auburn halftime show. How cool is that? Anyway, this Lightened-Up Pimiento Cheese uses Greek yogurt and mayonnaise. It tastes great, and no one will know the difference. I also like to add smoked paprika or chipotle seasoning for an added kick. Have a great, safe weekend!
With New Year’s Eve coming up, I thought I would share my favorite recipe for Fondue. A few years ago, while working with Wisconsin Cheese, I got to tour a few cheese-makers in Wisconsin. One of my favorite stops was touring Rose Kase where they served this amazing Cheese Fondue. What I love about this recipe is that the taste is beyond incredible, and there is no flour or cornstarch used. Enjoy this recipe on New Year’s Eve as an appetizer, and I assure you it will be a hit.