with your wine

Gougere

(Adapted from Patricia Wells, “Bistro Cooking”)

Gougere are French-style cheesepuffs, and it seems as if they were invented for sparkling wine. Wonderful as a first course or as something to pass around for holiday guests.

GROCERY LIST

1/4 teaspoon salt

1/2 stick butter

1 cup water

1/2 cup flour

2 eggs

1/2 cup grated Swiss-style cheese

Thank

DIRECTIONS

1. Preheat oven to 425 degrees. Combine salt, butter and water in saucepan and bring to a boil, stirring to mix.

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2. Remove the pan from the heat and mix in the flour, stirring vigorously. It will make a smooth, soft dough. Put the pan back on the heat, stirring the dough all the time. The goal is to dry it a little; when it starts to stick to the pan, it’s dry enough.

3. Transfer the warm dough to a food processor with a metal blade. Add the eggs and half the cheese, and mix until everything is incorporated. The dough should still be warm.

4. Place the dough in 2-inch rounds on a non-stick baking sheet (or use parchment paper) using a spoon, pastry bag or even a melon baller. Sprinkle the tops with the remaining cheese. Bake in the preheated oven until golden brown, 15 to 25 minutes. About 45 minutes, Serves four

Ask the wine guy

What does “brut” mean for sparkling wines?

Brut means the wine is dry, although dry in sparkling isn’t quite as dry as it is in wine without bubbles. Also, Italian brut sparklers are less dry than French, American or Spanish bubblies. —Jeff Siegel

THE WINE GUY taste@advocatemag.com