Cheesy puffs
Last November, I got homesick. Big time. Living abroad is a great adventure, and I wouldn’t trade this life we have for the world. But, every now and then I miss the USA and all the lovely people in it. So, after a few glasses of wine one Thursday night in October, I decided I was going back to the States for Thanksgiving. I booked my flight, packed lightly (shopping!) and hopped on a plane to LAX. My gorgeous husband joined me for the first (and loooongest) leg of the flight, then we split up… he flew to Atlanta to be with his family, and I met my parents in Rhode Island to celebrate with my grandfather.
Oh man, we had fun. And oh man, did we eat well. Seafood, clam chowder, turkey, sweet potato casserole good enough to make you slap yo’ mama. We mostly stuck to the classics, as Americans tend to do around the holidays. But, when we experimented with a new recipe to enjoy one afternoon by the fire, we hit on a huge winner, and a new classic in my house. Behold, the Newport Cheese Puff….
I will admit, I have no idea where this recipe came from, so I’m sure I should be giving credit to someone and I’m not. Sorry! I do know that these are easy to make with things you probably already have on hand, are a really simple party snack and are goooooood.
I’ve since made these numerous times for a wide variety of occasions. Sunday afternoon snack, easy first course for a dinner party (just add some salad greens), game-time finger food… these puffs fit the bill no matter what the event.
I am going home to Georgia this year for Thanksgiving- the first time I’ve been home in over 2 years. I am looking forward to it so much. I know these cheese puffs, and so many other gorgeous, nostalgic dishes will be on the menu.
Newport Cheese Puffs
Makes 20-25 puffs
1 loaf plain white bread
3 egg whites
1 cup grated parmesan cheese
2 tbs mayo
1 1/2 tsp garlic powder
chilli powder to taste
salt and pepper to taste
paprika
Preheat your oven to 180C or about 350F.
Cut out small (1-2 inch) rounds of white bread, avoiding the crusts (you can save the crusts for bread crumbs later!)
Whip egg whites until stiff. Carefully mix in mayo, cheese, garlic powder, chilli powder, salt and pepper.
Spoon the egg white mix unto bread rounds. Sprinkle with paprika and bake about 10-12 mins or until golden brown.
November 21st, 2008 at 8:51 am
Yummy, yummy! Except for the mayonnaise…you “reckon” I could substitute something else??
PS-Just had to throw in the “reckon” since you’ll soon be acclimated to the southern way once again! Happy Thanksgiving! Tell the fam I said hey!
December 2nd, 2008 at 8:18 am
Hellooooo? Where’s my new recipe? I’m waiting with baited breath. You’ve had your break, now get back to work!
December 18th, 2008 at 1:15 am
Great, it’s 9:30am in the States & I’m starving thanks to your page. But I love it, just got to convince someone to start making all these meals for me though.
December 31st, 2008 at 12:54 pm
Gramma Joan shared the recipe with us from one of her cookbooks on the stairs. They are yummy and your variations are definite improvements! Thnks-I’m never brave enough to alter recipes much!