Drink.  Learn.  Laugh.  Repeat.

Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 326,593 strong:

Register Today!

Cheddar Dill Puffs

Cheddar Dill Puffs
Approximately 45 servings
Level of Difficulty: Moderate
Preparation Time 20 minutes
Cooking Time 30 minutes
Notes: Puffs can be made 2 days ahead and cooled completely, then chilled in sealed plastic bags or frozen for 1 week. Reheat, uncovered, on baking sheets in a preheated 350C oven 10 minutes if chilled or 15 minutes if frozen.

Ingredients:
250ml (1 cup) of water
1 stick ( ½ cup) unsalted butter, cut into tablespoon pieces
½ teaspoon salt
1 cup all-purpose flour
4-5 large eggs
1 ½ cups extra-sharp Cheddar, finely grated
2 tablespoons finely chopped fresh dill

Instructions:
Preheat oven to 375C

Bring water to a boil with butter and salt in a large heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
Remove from heat and cool slightly.

Add 4 eggs 1 at a time, beating well after each addition (batter will appear to separate but will then become smooth). Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time until it reaches proper consistency.

Stir in cheese and dill.
Line 2 large baking sheets with parchment paper or lightly butter sheets.

Fill pastry bag with batter and pipe 15 small mounds – or spoon level tablespoons 1 inch apart onto each sheet.

Bake in upper and lower thirds of oven , switching position of sheets halfway through baking, until puffed, golden and crisp – about 30 minutes total.

Serve warm or at room temperature.



This recipe is created by Nadine Hughes, owner and founder of The Cook's Companion, a lifestyle cooking and entertaining school and The Menu Companion, complete menu planners.


Complementary Wines: Beer, Prosecco, Rosé: Champagne, Sauvignon Blanc

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog The Cook's Companion.

Return to Recipes

WANT TO LEARN HOW TO

PAIR WINE
& FOOD?

Join me in a free online video class to learn the secrets to perfect pairings.

Wine of the Week

As featured on  

CTV Wine of the Week!

Wander + Found Sparkling Wine
Sparkling Cuveé Blanc Can

Natalie MacLean

Natalie MacLean offers North America's most popular online wine and food pairing classes. She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, both selected as one of Amazon's Best Books of the Year.

Join 326,593 thirsty wine lovers who get access to all of her wine reviews by becoming a member of her site. Take a free online pairing class with her here.

FEEL LOST IN THE

LCBO?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a feisty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  

337,614

WINE
REVIEWS

326,593

ACTIVE
MEMBERS
Winner World's Best Drink Writer
WFour-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award