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DIJON
BEET SALAD WITH GOUGERE RING
From the "Grey Poupon Dijon Mustard Recipe Book": This little
pamphlet is one of the best recipe books I own! Every recipe (so far)
has been excellent. Particularly if you love Dijon mustard the way we
do. At completion this is a golden brown cheese pastry surrounding a peppery
beet salad. When I feel particularly ambitious I use fresh beets (see
"Baked Beets") and julienne them
in the processor after they cool. Use about 4 cups to equal the 2 cans
in the recipe.
1/4 c. Grey Poupon Dijon Mustard
3 T. cooking oil
1 T. red wine vinegar
1 medium clove garlic, finely minced
2 T. minced fresh parsley (I use more)
2 cans (16 oz.) julienne sliced beets, drained
Freshly ground pepper
In medium bowl, combine mustard, oil, vinegar, garlic and parsley. Mix
in beets. Add pepper
to taste. Chill.
Gougere Ring:
6 T. butter
lh c. water
Ik c. flour
2 T. Grey Poupon Dijon Mustard
6 eggs +
3/4 c. (3 oz.) shredded Gruyere Swiss cheese
Lettuce
1. In medium saucepan, combine butter and water. Bring to boil, stirring
until butter is melted. Remove from heat. Mix in flour. Add mustard. Beat
in 5 eggs, one at a time. Mix in ½ c. cheese.
2. Drop by spoonfuls in 9" circle on greased baking sheet. Beat remaining
egg. Brush on ring. Sprinkle with remaining cheese.
3. Place in preheated 425 degrees oven. Immediately reduce oven to 400
degrees. Bake 30 minutes. Reduce oven to 375 degrees. Continue baking
15-20 minutes or until golden brown.
4. Place ring on serving platter. Line center with lettuce. Fill with
beet salad. Serve immediately.
If you use extra large eggs, use only 4 in the recipe plus the one to
brush with. The dough should be fairly stiff.
Serves 6-8
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