FOOD52er Lauren's Plate asks:
"For an upcoming party, I was thinking of serving gougeres as an appetizer. Do you have a recipe and any suggestions on advance preparations?"
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Here is an unusual gougeres recipes I did for Food & Wine magazine, with red peppers and pecorino
And you can bake gougeres ahead (even a few days ahead, store them airtight at RT)
Then reheat before serving. You must reheat and serve hot if you make them ahead.
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Well played. You deserve a cookie.
Bonus: It doubles as a dip!
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