Except I had no gruyere. And no chives. I had Jarlsberg and green onions. And I was also in the mood for bacon. So, as cooks often do, I made Rachel's cheese puffs my way. I know hers were delicious (everything she makes is delicious, and I say that as someone who has eaten at her table many times). Mine were too.
These are so light and cheesy that they almost taste like gougeres. They're far less trouble. I love the nuttiness of the Jarlsberg, but any similar cheese would work fine.
Jarlsberg bacon puffs (adapted from Inside the Kaganoff Kitchen)
- 3/4 cup flour
- 3/4 tsp baking powder
- 3/4 cup buttermilk
- 1 egg
- 1/2 cup grated Jarlsberg cheese
- 2 green onions, chopped (white and green parts)
- 1/4 cup cooked, crumbled bacon
- ground black pepper
Whisk together the flour and baking powder in a large bowl. In a mixing cup, blend the buttermilk and the egg, then add them to the flour mixture and stir just until blended. Add the grated Jarlsberg, green onions, bacon, and pepper to taste. Rachel suggests letting the mixture rest 15 minutes, but I was way too impatient for that. Your call.
Divide the batter among the mini-muffin cups. Bake until puffed and golden brown, about 20 minutes. Serve immediately.
Note: I received a free sample of Jarlsberg cheese via my participation in the Foodbuzz Tastemaker program.