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Ree’s Cheddar Puffs




Source of Recipe


Ree Drummond on thepioneerwoman.com


Recipe Introduction


I made these for Super Bowl Sunday 2013. They are really delicious – cheesy and chewy and perfect since you put them together ahead of time and freeze them. When you are ready to serve you just heat them in the oven for a few minutes. The recipe is exactly how she makes them. I found dunking the bread cubes in the cheese mixture a giant PITA. Some pieces had WAY too much cheese sauce and others much too little. And every place that your fingers touch leaves naked bread spots. The next time that I make these, I’m going to try cutting slices from a skinny baguette and coating just the tops with a generous smear of cheese sauce, then proceeding with the recipe as written.


List of Ingredients




1 loaf crusty French bread, cut into 1-inch cubes
1/2 stick butter
3 cloves garlic, minced
1 whole shallot, minced
1-1/2 teaspoon Dijon mustard
8 ounces cream cheese, Sliced
1-1/2 cup grated Cheddar cheese
Salt and freshly ground black pepper, to taste
2 whole egg whites, beaten until stiff peaks form


Recipe



Heat the butter in a medium skillet over medium heat. Add the garlic and shallots and sauté for a minute. Add the Dijon and stir. Reduce the heat to low.

Stir in the cream cheese until melted. Add the Cheddar, stir until melted. Remove from heat. Add salt and pepper to taste and fold in the egg whites.

Dip the bread cubes into the cheese sauce to coat completely. Place on a baking sheet lined with a Silpat or parchment paper and freeze, uncovered, for 20 minutes. Put the puffs in a plastic zipper bag and store in the freezer.

When ready to bake, place on a baking sheet lined with Silpat or parchment paper in a 375 degree oven for 10-15 minutes, or until golden. Serve hot or at room temperature.

Serves 8.