Porcelain Tea Sets

These are classic Gougères, known as a specialty of the Burgundy region of France. Although they are well known as an appetizer served with drinks or wine, they are just as delicious with a good steaming pot of tea.

Ingredients

• 1 cup water
• 3 tablespoons unsalted butter, diced
• 3/4 teaspoon salt
• 1 cup unbleached all purpose flour
• 4 large eggs, chilled
• 1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
• 1/4 teaspoon freshly ground black pepper

Preparation

• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
• Bring 1 cup water, butter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts. Add flour; stir rapidly with wooden spoon until flour absorbs liquid and forms ball, pulling away from sides of pan. Stir vigorously until film forms on bottom of pan and dough is no longer sticky, 1 to 2 minutes longer. Remove pan from heat; cool dough 2 to 3 minutes. Using electric mixer, beat in eggs 1 at a time*. Stir in cheese and pepper.
• Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart. Using damp fingertip, press down any peaks of dough.
• Bake gougères until golden brown, about 30 minutes, reversing position of pans halfway through baking. Using small sharp knife, pry open 1 gougère to check for doneness (center should be slightly eggy and moist). Serve hot or warm.

* The key is to beat each egg fully and incorporate completely into the dough.

Try this: You can experiment with adding a couple of teaspoons of fresh chopped herb, such as chives, rosemary, basil — and see how you like it. Don’t overdo — the  cheese is abundantly flavorful by itself.

DO AHEAD Can be made 3 hours ahead. Transfer to racks; cool. Rewarm in 350°F oven for 5 to 10 minutes.

Adapted from a recipe by Molly Wizenberg, Bon Appetit magazine.

Prep: 15 min
Bake: 45 min.

Ingredients

• 1-1/2 cups chopped dates
• 1-1/2 cups hot water
• 2-tablespoons butter or margarine, softened
• 2-1/4 cups all-purpose flour
• 1-1/2 cups sugar
• 3/4 cup coarsely chopped walnuts
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons salt
• 2 eggs, beaten
• 1-1/2 teaspoons vanilla extract

Directions

1. In a bowl, combine the dates, water and butter; let stand for 5 minutes. In a large bowl, combine the flour, sugar, walnuts, baking soda and salt. Stir in the eggs, vanilla and date mixture just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 375 degrees F for 45-50 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks.