For a quick, impressive and savory appetizer, try these puffs.
1 cup water
1/3 cup butter or margarine
1 cup all purpose flour
1 teaspoon salt
1/4 teaspoon garlic powder
3/4 cup shredded swiss or mozarella cheese
1 small bermuda onion, chopped
Heat oven to 400 degrees. Heat water and butter to rolling boil. Stir in flour, salt and garlic powder.
Stir vigorously over low heat for 1 minute, or until mixture forms a ball. Remove from heat.
Beat in eggs, one at a time, until smooth. Stir in onion and cheese.
Drop dough by scant teaspoonfuls onto lightly greased baking sheet.
Bake until puffed and golden, 20-25 minutes.
The recipe, from Carnegie Cooks: Delicious Food and Delectable Facts from the Volunteers and Staff of Carnegie Museums of Pittsburgh, (thank you, Colleen, er, um, I mean Santa!) includes a few ideas for variations. Place pimento stuffed olive or 1/2 inch square cheese slice (1/8 inch thick) on each puff. Bake as directed. For filled puffs, place one of the following on each puff and then top with enough dough to cover: salted peanut, 1/2 inch ham or bologna cube or 1/2 a pimento stuffed olive. I made these plain, since I had all of the ingredients on hand.
This recipe makes about 6 dozen puffs. We had them along with a few other appetizers one recent Saturday afternoon as an impromptu tapas-style brunch. These little warm, golden, cheesy, oniony treats go fast. Enjoy them while they're hot...and the eggs.