PB & J's

Pair with the 2013 pinot noir, Bacigalupi Vineyard, Russian River Valley

P:

  • 1/2c butter, cut into small pieces
  • 1 1/2c water
  • 1 1/2c flour
  • 1/4tsp-1/2tsp salt
  • 6 eggs, beaten
  • 1 1/2tsp black pepper
  • 1 1/2c grated cheese (for this purpose will use Pecorino)
  • Coarse salt for topping

B:

  • Basil about a ¼ cup
  • Chiffonade the basil (which means to cut into thin strips)

J:

  • Fig Jam + and thumbprint cellars Pinot Noir (about 3 tablespoons)
  • (Will make about 28 pieces – cut in half… to make 56)

Directions to make the Gougere’s: In a large saucepan, bring butter and water to a boil. Remove from heat and stir in flour and 1/4tsp salt all at once. Stir well until mixture becomes thick and there are no large lumps. Add 1/3 of the eggs at a time, stirring well after each addition until the batter is no longer glossy. Stir in pepper and cheese (it will not likely melt, don’t panic). Taste to see if the batter needs more salt (this will depend on the cheese you used). Add more if necessary.

Use a pastry bag fitted with a wide tip to pipe into 28 rounds on two baking sheets covered in parchment or sprayed well with nonstick spray. If you don’t have a pastry bag, you can absolutely scoop the batter with spoons onto the sheets without a problem (that’s what I did!!!)

Dampen the tip of your finger and tap down the pointed tops of each round. Sprinkle with coarse salt.

Bake at 400 degrees for 30 minutes or until well browned and golden.

To reheat frozen puffs, bake in a 375 degree oven for 5 minutes.

To make PB & J’s… Take the fig jam (I use Dalmatia's Organic Fig Spread) and add about 2-3 tablespoons of thumbprint cellars Pinot Noir. Stir and refrigerate for at least one hour (the longer the more yummy). After the wine and fig spread have nicely melded together, cut one of the gougere’s in half and spread on the wine infused fig jam and sprinkle on fresh Basil.