It is ever so hard to believe that we are ringing in a New Year already! 2015! Can you believe it? Let’s count on this year being the best yet and let’s start counting our blessings, one by one.

We have a blessing to announce today! Our newest cookbook, The Newlywed Cookbook, cooking happily ever after is here! Ya hoo! We had such fun creating recipes for today’s couples, married or not! The recipes are designed to make cooking a joint, pleasurable experience. Last January began with many days in the photo studio styling the food photos with the expert guidance of David Shaughnessy. We had such fun prepping, tasting and sipping our way through the process. Then with the magic wand of the design team of St. Martin’s Press, voila a beautiful book for you to enjoy. I can’t think of a better way to start a new life together.

A celebration calls for a toast of bubbly and of course, a toast of bubbly calls for a nibble to accompany the bubbles. One of our favorite nibbles is gougeres. Gougeres originated in France, my favorite spot on the earth! They are made from choux pastry, basically cream puff dough. These delectable tidbits go together in minutes. I like to bake them and keep them in the freezer. Then pop them in a warm oven when guests arrive.

Here’s to a magical, wonderful 2015 for all. HAPPY NEW YEAR!

Gougeres

1 cup water
1 teaspoon salt
1/2 cup butter, cut into cubes
1 cup all-purpose flour
1 cup grated Gruyere and Swiss cheese, plus additional for garnish*
5 egg, divided

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a medium saucepan over medium high heat, bring the water, salt and butter to a boil until all the butter has melted. Remove from the heat. Quickly stir in the flour, beating well to eliminate any lumps. Return the saucepan to low heat and heat for about 1 minutes to dry the dough a bit. Remove from the heat.

Add 1 egg and beat until combined into the mixture. Repeat this procedure three more times until a total of 4 eggs have been beaten into the mixture. Stir in the grated cheese. Drop by spoonfuls to create about 1 1/2 inch mounds. Leave plenty of space between mounds, as these will rise and puff during baking Beat the remaining egg and using a pastry brush, brush the mounds with the egg. Sprinkle lightly with additional cheese that has been chopped fine. Bake for 25 to 30 minutes, or until golden. It is important not to open the door before the 25 minutes or the puffs may fall. Take one, allow it to cool a moment and then break open to check for doneness. The puffs will be crisp and golden on the outside and soft in the center. These are always best served warm.

Makes about 2 dozen

*I like to use the grated Swiss and Guryere cheese from Trader Joe’s. It is a coarser blend and works nice in this recipe.

For an easier and festive look, place the batter into a piping bag with a large tip and squeeze mounds onto baking sheets.

This may require two making sheets. Bake one at a time for best results.