Recipe Details
Ingredients
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4tablespoonsIrish-style butter
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½cupIrish stout beer (such as Guinness® Extra Stout)
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½teaspoonkosher salt
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½teaspoonwhite sugar
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½cupall-purpose flour
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2largeeggs
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¾cupgrated sharp Irish Cheddar cheese, plus more to taste
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1pinchcayenne pepper, or to taste
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1tablespoonolive oil
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2cupschopped leeks, washed thoroughly and drained
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½teaspoonkosher salt, or more to taste
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2tablespoonswater, or as needed
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½cupsliced green onions
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1tablespoonfresh lemon juice
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½cupmascarpone cheese
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freshly ground black pepper to taste
Cooking Directions
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Gather all ingredients, and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
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Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer.
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Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so.
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Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
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Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
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Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
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Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
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Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
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Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
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Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
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Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
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Serve cheese puffs with spread.
Cooking Tips:
You can use European-style butter (or any butter), any beer, and any sharp Cheddar or melty cheese for this recipe.
Feel free to double, triple, or quadruple this recipe to have enough for a party.
You may have leftover spread. Use it as a sandwich spread or for dipping carrots or other veggies.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories159 | |
% Daily Value * | |
Total Fat 13g |
16% |
Saturated Fat 7g |
34% |
Cholesterol 60mg |
20% |
Sodium 252mg |
11% |
Total Carbohydrate 7g |
3% |
Dietary Fiber 1g |
2% |
Protein 4g |
9% |
Potassium 65mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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