BaconFest Winners and Bacon Cheese Roll Recipe

BaconFest 2011 gluten-free

BaconFest came and went last year without even a post from me. Such delinquency I hope to remedy by providing you with the recipe for one of the winning dishes. People really stepped up their game this time. Dishes like bacon-wrapped dates stuffed with blue cheese and almonds that had people swooning in years past, barely made any waves because there were so many other amazing and interesting foods on hand.

These cheese puffs tied for first place with some Luca & Bosco Ice Cream creations (a venture I already mentioned here). Since I can’t share our ice cream recipes, these cheese puffs will have to do…

Salt and Pepper Cheese puffs BaconFest 2011 (24)

Gluten-Free Salt-and-Pepper Cheese Puffs Recipe (with Bacon) from Andrea DiCastro

1/2 cup (1/4 lb.) butter, cut into chunks
1 1/2 cups Cup4Cup Gluten Free Flour Mix
6 large eggs, beaten to blend
1 1/4 cups shredded sharp cheddar cheese (Use very good sharp cheddar)
1 1/2 teaspoons fresh-ground pepper
1/2 lb Thick Cut Bacon (Smoked Maple or Pepper flavored)
Coarse sea salt (Maldon is very good)

Fry bacon; crispy. Pap dry to remove bacon grease. Crumble bacon into small/medium pieces.

In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese, pepper half of the bacon.

Drop dough on sheets in slightly rounded tablespoon-size portions (approximately 50 mounds) on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 50 equal mounds) Add a small piece of bacon on top of each mound and sprinkle with coarse sea salt.

Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm.

Cooking Notes:
– When stirring the mixture, use a strong spoon as the dough gets very stiff. (I have broken spoons making this)
– You can make these ahead of time and freeze. For serving, unthaw and then warm up in oven at
350° for 5 minutes
– For larger parties, a double batch is needed but out of experience make 2 single batches as the mixture gets unruly to mix correctly

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Gal Gone Gluten Free said,

June 27, 2012 @ 1:17 am

This recipe looks like a reason to schedule brunch! Many thanks! GGGF

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