Few things go better with wine than salty, golden brown, lacy-edged cheese crisps served hot from the oven, still melting inside (actually hot cheese crisps pretty much go with anything, but we are talking wine here, so let’s stick with that).
To further enhance the pairing, we’ve spiked the crisps themselves with wine – red wine seasoned with fennel seed, and white wine zipped up with caraway and rye flour. Think gougeres but not as puffy and far cheesier, in the very best way.
Red Wine Cheese Puffs with Gruyere and Fennel Seeds
Yields about 18 puffs
¼ cup plus 1 tablespoon rich, full-bodied red wine
¼ cup water
2 tablespoons unsalted butter, cut into cubes
¼ teaspoon fine sea salt
¼ teaspoon black pepper
½ cup all-purpose flour
3 large eggs, divided
1 cup (4 ounces) Gruyere cheese, grated and divided
Flaky sea salt
½ teaspoon fennel seed, cracked in a mortar and pestle or with the side of a knife
1. Preheat the oven to 375° F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium saucepan over medium-high heat, combine ¼ cup wine, ¼ cup water, butter, salt, and pepper and heat until the butter is melted. Add the flour all at once and cook, stirring with a wooden spoon, until the batter forms a ball and pulls away from the sides of the pan, about 2 minutes.
3. Remove pan from heat and let it stand 2 minutes to cool slightly. Vigorously whisk in 2 eggs, 1 at a time, until the mixture is smooth. Stir in ¾ cup of the cheese.
4. Scrape the mixture into a pastry bag fitted with a wide plain tip (alternatively, you can use a resealable plastic bag with one corner snipped). Pipe the dough onto the baking sheet in mounds about 1 ¼ inches wide. Space them evenly apart.
5. Whisk together the remaining egg and 1 tablespoon wine. Lightly brush the tops of the dough with the mixture; sprinkle each puff with remaining cheese, a pinch of flaky salt and a pinch fennel seeds.
6. Transfer baking sheet to the oven. Bake until dough is slightly puffed and golden brown, about 22 to 25 minutes. Serve warm.
Rye Cheddar Puffs with White Wine and Caraway Seeds
Yields about 18 puffs
¼ cup all-purpose flour
¼ cup rye flour
¼ cup plus 1 tablespoon white wine
¼ cup water
2 tablespoons unsalted butter, cut into cubes
¼ teaspoon fine sea salt
½ teaspoon black pepper
3 large eggs, divided
4 ounces aged cheddar cheese, grated (1 cup), divided
Flaky sea salt
½ teaspoon caraway seeds
1. Preheat the oven to 375° F. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, whisk together the flours.
2. In a medium saucepan over medium-high heat, combine ¼ cup wine, ¼ cup water, butter, fine sea salt, and ¼ teaspoon pepper and heat until the butter is melted. Add the flour mixture all at once and cook, stirring with a wooden spoon, until the batter forms a ball and pulls away from the sides of the pan, about 2 minutes.
3. Remove pan from heat and let it cool for 2 minutes. Whisk in 2 eggs, 1 at a time, until the mixture is smooth. Stir in ¾ cup of the cheese.
4. Scrape the mixture into a pastry bag fitted with a wide plain tip (alternatively, you can use a resealable plastic bag with one corner snipped). Pipe the dough onto the baking sheet in mounds about 1 ½ inches wide. Space them evenly apart.
5. Whisk together the remaining egg and 1 tablespoon wine. Lightly brush the tops of the dough with the mixture; sprinkle each puff with remaining cheese, a pinch of flaky salt and a few caraway seeds.
6. Transfer baking sheet to the oven. Bake until dough is slightly puffed and golden brown, 22 to 25 minutes. Serve warm.
More recipes from Melissa
Peanut butter and jelly pie
Rad ice cream flavors
Roast chicken with black garlic
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