Beer Puffs
Cook’s tip: Good use of leftovers!
1 cup beer
1/4 pound butter
1 cup sifted flour
1/3 teaspoon salt
4 large eggs
Filling of your choice
Preheat oven to 450 degrees F.
Butter or oil a baking sheet or line with parchment paper.
• In a heavy saucepan, heat beer and butter until it barely comes to a boil and the butter is melted.
• Add flour and salt, lower heat, and stir constantly until the mixture pulls away from the side of the pan and forms a ball.
• Remove from the heat and let rest for 1 minute.
• Add eggs, one at a time, beating each one in until the dough is shiny.
• Drop or pipe dough in 1-inch rounds onto prepared baking pan.
• Bake 10 minutes at 450 degrees F.
• Reduce heat to 350 degrees F.
• Bake an additional 10 minutes until brown and dry.
• Let cool away from moisture.
• Split beer puffs and fill with your choice of fillings such as pâté, chicken salad, tuna salad, seafood salad, vegetable cheese mix, or whatever you like.
Note: Feel free to add herbs or spices to the flour for added flavor.
Yield: 60 to 80 small puffs
Deviled Walleye Fillets
1 sm Onion, very finely diced
1 1/2 tb Dijon mustard
3 tb Lemon juice
1 ts Soy sauce
1/2 sm Green pepper, chopped Salt and pepper
1/2 c Bread crumbs
1 pn Cayenne or dash of
1/4 lb Butter (1 stick) Tabasco
1/2 c Grated provolone
2 lb Walleye fillets
Saute the onion and green pepper in the butter until soft, then add mustard, soy sauce, cayenne, and lemon juice. Stir in crumbs and cheese. Salt and pepper the fillets, lay them on foil broiler liner, and broil for 5 minutes about 4 inches from the flame. Turn the fish, cover evenly with the bread-vegetable-cheese mixture, and broil another 6-8 minutes. Serve.