This time I tried a new version of an old Gourmet Magazine recipe I have used off and on for years. It originally called for using a pie plate and making one dish, but I like to divide it into individual or bite-sized portions with a little shell. There is a ton of room for creativity with this one.
Cheese Puff Cups
6 eggs
2 T unsalted butter
1/4 c. AP flour
1/2 - 1t. salt
1/2 t. baking powder
1 c. ricotta cheese
1/2 pound grated cheese (cheddar, jack, swiss, gruyere, gouda, whatever you like)
18 or so square egg roll wrappers cut into 4-inch circles (usually you get 20 per pack
melt butter
in small bowl sift (or just stir) together flour, salt, baking powder
in large bowl, beat eggs until doubled in volume ( about 2-3 minutes with an electric hand mixer)
add butter, flour mixture, cheese (and other additions) to egg mixture
in regular greased or sprayed muffin tin, line each cavity with round egg roll wrapper
fill each 2/3-3/4 full
bake at 350 for 30-35 minutes until top is puffed and golden brown and a tester comes out clean
additions I have used (but not all at the same time):
1/2 pound chopped green chile
1/3 pound diced Black Forest ham sliced from the deli counter (with Swiss cheese)
sauteed green & yellow squash with corn
ground pork sausage and chipotle peppers
chopped spinach & artichoke hearts
top with salsa, chipotle sour cream, ranch dressing, ketchup, or anything else that tickles your fancy
Or you could use a mini-muffin tin and used small round wanton wrappers and make great little appetizers.
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