Merry Christmas with a Spanish Twist!

My best friend moved to Madrid this year. Although I miss her, she has inspired me to indulge my love of all the cuisines of Spain. Over Thanksgiving, I made tapas for a very small gathering and it was fabulous! Not only did it simplify the holiday, but everyone could partake in whatever they wanted! Perfect! There is one tapa I make over and over, "Piquillo Peppers Stuffed with Goat Cheese!" Not only is it easy and delicious, but it reminds me of Santa hats! So cute!

Piquillo Peppers Stuffed with Goat Cheese

Serving size is 2 peppers per person

Ingredients:

2 tablespoons finely diced shallots

1 scallion (white part only), thinly sliced

1 1/2 teaspoons aged Spanish sherry vinegar

1 can (13.75 ounces; 16 peppers) piquillo peppers, drained

3 ounces low fat soft goat cheese (I use full fat!), softened (I don't measure the cheese. Just fill each pepper until full.)

Olive oil

1 teaspoon chopped fresh parsley

1/2 teaspoon chopped fresh thyme

Directions:

Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Set aside.

Slice open the top of each pepper to create a pocket. (I've never bought piquillo peppers that weren't already sliced at the top, making this step unnecessary.)

Spoon the cheese into peppers, dividing it equally among them.

Heat a large frying pan over medium heat. Add enough olive oil to coat the bottom of the pan. Cook the peppers, flipping once, until the cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with the parsley and thyme. Drizzle dressing over peppers and serve.

Slightly adapted from Jose Andres.

Fungus Among Us

What's the best thing about the holidays? My adorable "Meringue Mushrooms." They are super easy and only require four ingredients: egg whites, sugar, chocolate, and cocoa powder! You use plastic sandwich bags to pipe the mushroom caps and stems, which takes a little practice, but you just get better and better as you go. The mushrooms are dusted with cocoa powder at the end, so that diminishes any imperfections. These make excellent gifts, packaged in recycled mushroom containers or in glass jars, and are the perfect companion to Buche de Noel. These go so fast, I usual make several batches throughout the holidays. They are so cute, you have to try it!

Meringue Mushrooms

Makes about 50

Ingredients:

2 egg whites

1/2 cup sugar

1/4 cup semi-sweet chocolate, chopped or chips

Cocoa powder, for dusting

Directions:

Heat the oven to 200 degrees. 

In a stand mixer, beat the egg whites and sugar until smooth and glossy, and soft peaks start to form, about 6-8 minutes.

Line a baking sheet with parchment paper. Fill a sandwich bag with about 1/2 cup of the meringue. Press the air out of the bag and seal shut. Cut one tip off the bottom of the bag and coax the meringue to that corner. Twist the bag to help hold the meringue in place. With the cut tip close to the parchment, gently squeeze out the meringue to form the mushroom cap. (Don't lift the bag up until the cap spreads out, then lift.) 

To make the stems, gently squeeze and lift, to make a sort of "kiss" shape. Make as many stems as you have caps. Dip your finger into some water, dab any excess water onto a towel, and then smooth out the tops of the caps with a gentle patting motion.  

When your baking sheet is full, place in the oven, and bake until completely dry and easily releases from the parchment. This can take anywhere from 2-3 hours, depending on the oven and humidity. If they start to brown, turn the oven temperature down. To check if they are done, try to lift one of the less attractive caps, if it releases easily, then press the bottom of the cap. If it smooshes easily, it's not done. If it's firm, it's done. Remove from the oven and allow to cool on the baking sheet.

Now, holding one mushroom cap, gently twist the tip of a small sharp knife into the bottom of the cap. Keep twisting until you have a hole in the bottom, like drilling. Don't press too hard, or you will crack the cap. Repeat with the remaining caps.

In another sandwich bag, place the chocolate inside, do not seal the bag, and microwave 15 seconds at a time, smooshing the chocolate after each interval with your fingers, until the chocolate is smooth and melted. Allow to cool slightly. You don't want it runny. Seal the bag, cut one of the bottom tips, and squeeze a little chocolate into one of the cap holes. Insert one of the stems, point side first, into the cap. Set aside to dry. Repeat with the remaining caps and stems.

Finally, using a fine sieve, dust the tops of the mushrooms with cocoa powder. Admire how cute they are and pop one in your mouth. Enjoy!

Glamorous Gougeres

Gougeres (goo-zhairs) are a classic French appetizer made with "pate a choux" dough (see Mon Petit Chou) and flavored with cheese, traditionally Gruyere, Comte, or Parmesan. Gougeres originated from the Burgundy region in France where they are frequently served at wine tastings. How posh! Although they may appear to be some feat of magic, they are quite simple to make. In addition, they can even be made ahead, refrigerated or frozen to be reheated just before serving. Perfect for the holidays! 

Feel free to play with the seasonings, e.g., Gruyere and a pinch of cayenne or finely chopped thyme, Roquefort and finely chopped toasted walnuts, Manchego and freshly ground black pepper, and following my Texan sensibilities, sharp cheddar and finely chopped green chiles! (I hear French people crying, "Oh la vache!") If you choose the traditional version, you can serve them alongside soup for an elegant accompaniment, cut them in half and fill them with salmon or foie gras mousse, or even make them larger and fill them with Waldorf salad, or serve them with steak as a holder for your steak sauce like bordelaise, hollandaise, or bernaise. The possibilities are truly endless! You must add these babies to your culinary repertoire! You can thank me later!

Gougeres

Makes approximately 50 bite-size gougeres or 8 large ones.

Ingredients:

1 cup milk

1/2 cup (1 stick) butter

1/2 teaspoon salt

1/2 teaspoon sugar

1 cup flour

4 large eggs

pinch of cayenne

1/2 cup (4 ounces) grated Gruyere cheese

Directions:

In a medium saucepan, bring the milk, butter, sugar, cayenne, and salt to a boil over medium heat. Bring to a simmer and stir in the flour, about 1/4 cup at a time, stirring vigorously with a wooden spoon.

The mixture will become a big ball. Remove from the heat and allow to cool to room temperature.

Preheat your oven to 375 degrees.

Transfer the blob to the bowl of a stand mixer, or large mixing bowl. Starting with the lowest setting, beat in the eggs, one at a time.

Don't add the next egg until the previous one has been incorporated. Beat until smooth and velvety. Stir in the Gruyere.

Line a cookie sheet with parchment paper or a Silpat mat.

Using a pastry bag or two spoons, pipe or drop approximately 1" balls onto the sheet.

Using your finger dipped into a little milk, pat down the tips from piping, if necessary.

Bake for 25-30 minutes (or approximately 45 minutes for 8 large ones), or until puffed, medium-golden brown, and dry on the outside. (You need to keep and eye on them, and can check to make sure they are fully cooked by cutting one open.) When done, remove to a cooling rack and serve warm. (Some people recommend piercing each one with a skewer or toothpick to allow steam to escape.) 

*If making ahead, allow them to cool completely. Once cooled, they can be stored in an airtight container, refrigerated, or even frozen. To reheat gougeres, bake them in a preheated 350 degree oven for 10 minutes or 15 minutes if unthawed frozen.