Looking for that perfect holiday tipple + appetizer pairing that will 'WOW' your guests?
This week on The Jason Show, our very own somm, Leslee, shows off her wine-tail making skills with her original Winter (Wine) G+T Recipe paired to one of her best pal's Gougère Spinach + Artichoke Recipes.
Chef out Leslee + Chef Corey of Create Catering on The Jason Show earlier this week!
In the meantime, enjoy Leslee's Winter G+ T Recipe and learn how to make Chef Corey's delicious gougères!
A Somm's Winter G+T
(May infuse longer, however, be aware the longer the infusion, the more bitter your gin will become from the pine resin, etc.)
Strain spruce tips, needles, etc. from gin + rebottle
- Shake 2oz (per person) of infused gin with ice
- Pour into large Burgundy wine glass
- Top with 4oz of delicious Cava -- like this one!
Chef Corey's Spinach + Artichoke filled Gougères
Makes roughly 50 gougères
1 Cup water
2 oz Sweet Cream Butter
1 Cup All Purpose Flour
1 ½ tsp Sea Salt
⅛ tsp Cayenne
⅛ tsp White Pepper
¼ tsp Black Pepper
¼ tsp Garlic Powder
2 oz Cheddar, Shredded
2 oz Gruyere or Swiss, Shredded
1 oz Parmesan, Shredded
Preheat the oven to 400°F in a still oven or 300°F in a convection oven
In a 3 quart pan warm up the water and butter over medium-high heat until the butter melts.
In a separate bowl whisk all the dry ingredients together (flour/ sea salt/ cayenne/ white pepper/ black pepper/ garlic powder.
Once the water and butter are boiling (remove from heat), stir in the dry ingredient mixture until it forms a dough.
Place the dough into a stand mixer bowl with a paddle attachment
Once the dough is cooled, turn the mixer to medium speed and add three eggs (one at a time).
Mix for 5-7 minutes, scrape down the sides with a rubber spatula.
Add the cheese mix, and turn mixer on until the cheese is incorporated.
Scoop or Pipe out quarter-half dollar sized shapes of the dough onto a sheet pan lined with parchment.
Whisk the last egg with 1 Tbsp of water, and brush each gougère.
Bake for 40 minutes (rotate pan after 20 minutes, But NEVER open the oven within the first 15 minutes, otherwise they will deflate).
They Should be a light golden brown, airy and crispy.
Let cool and enjoy or fill and reheat at 350°F for five minutes
Spinach & Artichoke Filling
Makes roughly 1 pint of filling (should fill 50 gougères)
½ Cup Mascarpone
½ Cup Cream Cheese, Room Temp
½ Cup Blanched & Chopped Spinach
½ Cup Small Diced Artichoke Hearts
¼ Cup Reggiano
1 Tbsp Tarragon Chopped
1 Shallot, Minced
1 Clove of Garlic, Minced
½ Tbsp Olive Oil or Avocado Oil
1-2 Tbsp lemon juice
Salt & Pepper to taste
In a saute pan over medium heat, sweat the shallot and garlic with oil.
In a stand mixer with a bowl and paddle on high, whip the cream cheese until smooth (scrape down the sides)
Add the spinach/ artichoke/ mascarpone/ Reggiano/ tarragon/ shallot/ garlic and mix by hand until completely incorporated.
Season with lemon and salt/ pepper to taste
Cut the gougère in half and fill with a small scoop of the filling, place onto a baking sheet
Create Catering & The Dining Studio