Turkey Day Countdown - 3

Wow! Full Circle Farm is great! I got my weekly newsletter stating what the contents of our box will be and was able to go and change items around. When we did it a few years ago, it was only 3 items per box. This time I got to change just about everything, if I wanted. I could double some stuff, too. And, the now have a "green grocer" which means I could order other produce (for additional charge, of course) to come with my box. And, it will all be delivered to my door by 6am on Wednesday morning! Just in time for me to start prepping for the big feast.

I got to check off of my shopping list sage, thyme, parsley, kale, delicata squash, and yukon gold potatoes. I also decided to add poached pears to the menu because that was one of my original box contents. Now I have a few more things to add to my shoppinglist, but that's okay.

Yesterday, I braved Costco to pick up the gruyere cheese (along with some other necessary, non-Thanksgiving things). I have made it my end of the year goal not to go to Costco again for the remainder of 2009.

So, here's the gougeres recipe I am planning to follow. Seems pretty easy. I will grate the cheese later today - probably as soon as I log out of Blogger - and I will make and freese them tomorrow. I think I will omit the nutmeg. Check back tomorrow to see how these came out!

ACTIVE: 15 MIN
TOTAL TIME: 45 MIN
SERVINGS: MAKES ABOUT 28 GOUGÈRES
Ingredients
1/2 cup water
1/2 cup milk
1 stick (4 ounces) unsalted butter, cut into tablespoons
Large pinch of coarse salt
1 cup all-purpose flour
4 large eggs
3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling
Freshly ground pepper
Freshly grated nutmeg
Directions
Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.
Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.