My friend and co-worker, Lisa, and I were talking about hors d'oeveurs this week when she sent me a recipe for a wonderful, savory concoction that is, simply, a cheese puff.
The recipe (which follows) is much like the recipe for a creme puff or eclair shell, but the added cheese makes it a perfect, light accompaniament to cocktails on a spring or summer afternoon.
The recipe came from the Southern Food & Beverage Museum's newsletter. The name itself is enough to make one pause, but a quick perusal of the website has me convinced I'll visit it again and again.
And the monthly newsletter features goodies such as the " La Varenne Gougeres" that just beg to be tried.
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