Can’t wait to try the Caesar Salad Deviled Eggs! And I love that the stuffed mushrooms don’t contain meat.

The recipes:

CHEESE PUFFS (Gougeres)

325g (1 1/3c) milk
15g (3t) salt
175g (13T) butter
300g (2 1/2c) AP flour
6-7 large eggs
175g (1 1/2c) shredded cheese (ex. Mexican blend)
25g (1/4c) grated Parmesan

In a saucepan, combine milk, salt, and butter. Slowly bring to a boil over medium heat. Once simmering, add flour & whisk to combine. Cook over medium heat until the dough thickens, then switch to a wooden spoon and keep cooking for another minute.

Transfer dough to a stand mixer. Using a paddle attachment, mix on medium speed for about a minute to cool the dough. Add eggs 1 at a time, allowing each to incorporate before adding the next. Dough should be wet and pasty. Mix in grated cheese and Parmesan.

Wet your hands and form heaping tablespoons of the dough into balls, placing them on a parchment-lined sheet. Bake in a preheated 400°F (205°C) oven for 20-25 minutes, until puffed up and golden.

After baking, open the oven door, heat off, to let the puffs cool a bit.

SHRIMP COCKTAIL

3000g/mL water
2 lemons
2 heads of garlic, cut in half
150g (2/3c) coarse salt
75g (2/3c) sugar
2 bay leaves
2lb/1kg U8-12 easy peel raw shrimp

Cocktail Sauce

350g/1 jar chili sauce
1 lemon, zest & juice
50g (3 1/2T) prepared horseradish
10g (2t) hot sauce (i use Frank’s)
40 or so cranks of black pepper

In a pot, combine water, juiced halved lemons, garlic, salt, sugar, bay leaves. Boil and simmer for 5 mins. Add shrimp to water, turn off the heat, & poach 4 min. Once poached, transfer to ice water to cool.

Mix all cocktail sauce ingredients

SMOKED SALMON DIP

250g hot smoked salmon
50g (2 med) shallots, minced
20g (1 1/2T) drained capers
3g (1/3c)chopped dill
2g (1/2t) salt
50g (1/4c) sour cream
50g (3 1/2T) mayonnaise
150g (1/2c) cream cheese
1 lemon

Everything Bagel Crackers

150g (1 1/4c) all-purpose flour
150g (1 1/4c) whole wheat flour
6g (1 1/4t) salt
4g (1t) baking soda
50g (1/3c) everything bagel seasoning
20g (1 1/2T) olive oil
150g (2/3c) water (room temp)

Combine dip ingredients in a food processor & pulse 10-12 times to combine.

For crackers, combine dry ingredients in food processor. Drizzle in water while spinning until combined. Transfer dough to work surface and knead a couple of times. Divide into 4 pieces. roll each through a pasta roller or by hand with rolling pin until thin. Cut into rectangles & bake at 350°F/175C for 20-25 min or until golden brown & crispy.

CAESAR SALAD DEVILED EGGS

13 eggs
3 anchovy fillets (chopped into a paste)
25g (1 2/3T) Dijon mustard
75g (1/3c) mayonnaise
5g/1-2 cloves garlic (minced)
20g (4t) lemon juice
25g (1/3c) Parmesan, feather grated
pepper

Boil eggs 12 mins. Immediately cool in ice water. Peel, cut in half.

In freezer bag, combine yolks, anchovy paste, dijon, mayo, garlic, lemon juice, & parm. Mix. Pipe filling into egg white halves. Top with parm & pepper.

STUFFED MUSHROOMS

2lb/1kg medium cremini mushrooms (baby bella)
Olive oil
Salt
75g (1c) panko breadcrumbs
50g (3 1/2T) unsalted butter
50g (½ small) onion, small diced
10g (2-3 cloves) minced garlic
200g (3/4c) cream cheese
75g (2/3c) grated parmesan
10g (2-3T) chopped parsley
2g (1t) black pepper
2g (1/2t coarse) salt
2g (2 1/4t) dried thyme

Remove stems &hollow out mushroom caps reserving stems for filling. Season hollowed out caps with olive oil & salt. Small dice stems & pieces.

Fry breadcrumbs in olive oil over med heat until golden brown, stirring constantly. Transfer to a stand mixer.

Mix by hand or stand mixer until homogeneous. Stuff mushroom caps with filling, pressing filling into cap. Place on parchment lined sheet tray, top with grated Parmesan, and bake at 425°F/220C for 25-28 minutes or until mushrooms are tender and golden brown.

Larger mushrooms will need a longer roast time to fully cook.

CHAPTERS:

<0:00 Intro & cheese puffs
2:52 Shrimp cocktail
6:38 Smoked salmon dip with everything bagel crackers
9:22 Caesar salad deviled eggs
11:10 Stuffed mushrooms