Tag Archives: Appetizer

Gougères with Salmon Cream

This delectable appetizer with a Northwest twist comes to us from Chef Liz McCune of Eat Seattle. We think it’s a great way to upgrade a tailgate party! Or, if you’re looking for a new recipe and wine pairing to start off your Thanksgiving celebration, holiday open house, Feast of the Seven Fishes, or New Year’s Eve party, you’re in the right place.
Serves 6-8


Gougère Ingredients

1/2 cup unsalted butter (1 stick)
1 cup water
1 cup all purpose flour
Pinch of Salt
4 Eggs
2 tablespoons grated Beecher’s Smoked Flagship Cheese

Stuffing Ingredients

1 tablespoon fresh chives (minced)
8 ounces cream cheese
8 ounces smoked salmon
salt/pepper to taste
chive flowers for plating (optional)


Heat oven to 350 degrees farenheit.

Over medium heat bring water to a boil. Stir in butter to melt. Once fully melted add the salt and flour at once. Remove from heat and whisk until combined.

Add the first egg, then add the next once it is fully incorporated. Whisk in the cheese then spoon into a pastry bag with open star pastry tip. Pipe out dough on baking sheet lined with parchment paper.

Bake in the oven for 35 minutes or until fully cooked through. Try to minimize opening the oven door during baking.

Salmon Cream Cheese: combine all ingredients together and mix until creamy and there are no salmon chunks (otherwise it won’t get through the pastry tip). Put the mixture into a pastry bag with an open star tip. If a chunkier cream is preferred then spoon it into the gougère.

Once cooled, cut a slit into the gougerès then pipe or spoon the cream cheese stuffing into each pastry.

Add more freshly minced chives or chive flowers for decoration.

Wine Pairing

The creamy texture of the filling would match the creaminess of Lola Chardonnay. Or, for a contrast, try a crisp white wine such as Evergreen Riesling.

About Chef Liz

Chef Liz is a classically trained chef from Le Cordon Bleu in Paris and has spent the last 15 years perfecting her craft. She created Eat Seattle Cooking Classes to take food lovers from near and far on a journey exploring the region’s exceptional food and beverages. Chefs guide Eat Seattle’s Pike Place Market tours and cooking classes, revealing what makes Seattle a foodie destination.

Flaky Herb and Cheese Filled Phyllo Triangles

Photo credit: Brenda J. Pederson

Photo credit: Brenda J. Pederson

This dish, much like our EFESTĒ family tree, can be traced back to the Mediterranean. The delectable turnovers go by many names including Börek.  Culinary Fool, one of our favorite sources for beautifully prepared food, has graciously shared this recipe. It is adapted from the cookbook From Tapas to Meze by popular celebrity chef, Joanne Weir.


12 ounces feta cheese, crumbled
4 Tbsp grated (about 1/4 cup) or kefalotyri or Parmesan cheese,
1 egg, lightly beaten
Pinch of nutmeg
2 Tbsp fresh chives, chopped
2 Tbsp fresh dill, chopped
2 Tbsp fresh mint, chopped
2 Tbsp fresh parsley, chopped
4 Tbsp toasted pine nuts
Salt to taste
Freshly ground pepper to taste

8 ounces phyllo dough (about 20 sheets, 14 x 9 inches), thawed, if frozen
1/4 pound (1 stick) butter, melted


For the filling, combine cheeses, egg, nutmeg, chives, dill, mint, parsley, pine nuts, salt, and pepper in a large bowl. Mash with a fork. Set aside.

For pastry, stack the phyllo sheets and with scissors, cut into 3 x 14-inch strips. Stack strips and cover with a slightly dampened towel. Preheat oven to 375° F.

Place one strip of phyllo on work surface. Brush lightly with butter. Place another strip on top and brush lightly with the butter. (Keep remaining strips covered.) Place heaping teaspoon of filling at one end, about 1 inch from the edge. Fold one corner over the filling to meet the opposite corner, forming a triangle. Lift triangle and continue to fold as you would a flag, until the whole strip is folded into a small, triangular parcel. Make sure there are no holes in the dough.

Brush top of triangle with butter; place on a buttered baking sheet. Repeat with remaining filling and phyllo.

Bake 15 to 20 minutes, until golden brown and crisp. Serve hot, warm, or at room temperature.

Wine Pairing

The herbs in this dish make it a natural pairing for Sauvignon Blanc such as Feral or Sauvage. Alternatively, try a nice dry Riesling such as Evergreen. If you’re entertaining company, open a bottle of each so that guests may pick and choose. The flaky phyllo triangles are easy to eat as finger food making them an ideal appetizer to serve at a party.


Photo credit: Richard Duval Images

Smoky Pumpkin Hummus



1 peeled clove garlic
Half 15 ounce box or can of pumpkin
1 13.4 ounce box or can of garbanzo beans
2 tablespoons hazelnut butter
1 ½ teaspoons garam masala
1 teaspoon kosher salt
1 lime, juiced
1 tablespoon extra virgin olive oil
1/4 cup smoked yogurt

Put the clove of garlic in a food processor and blitz it until it is minced. Add the remaining ingredients and process until everything is combined in a smooth puree. Transfer to a serving bowl and top with additional olive oil if desired. Scoop with pita chips, crackers, or veggies.

Smoked olive oil may be substituted for the smoked yogurt to get a similar, yet more subtle, smoky effect. It can be found at some supermarkets and specialty stores. If used, you may want to omit the other tablespoon of extra virgin olive oil.

Serve paired with a crisp white wine that has some minerality such as Evergreen Riesling or Lola Chardonnay.

Ten Recipes to Serve with Chardonnay

We’ve rounded up ten mouthwatering recipes to inspire you to uncork a bottle of Chardonnay. These preparations run the gamut from simple weeknight dishes to recipes from James Beard award winning Seattle Chefs. Whether you’re considering joining the celebration on National Chardonnay Day or just looking for some comfort food that likes to keep company with one of America’s favorite wine varieties, we’ve got you covered.

In the appetizer category, try Chef Ethan Stowell’s Wild Mushroom and Burrata Bruschetta via Food and Wine.


Photo by Richard Duval Images

Helen’s recipe for Creamy Ricotta Polenta makes a great side dish for lemon chicken or grilled salmon.

Consider this Copper River Salmon recipe via Haggen Foods.

With a tag line like, “How easy is that?” who wouldn’t want to cook up a recipe from Ina Garten? Try her Lemon Chicken Breast via Food Network.

A visit to Pike Place Fish Market inspired this delectable preparation for Mushroom Risotto and Sea Scallops by Brenda Pederson aka the Culinary Fool.

Local Chef Maria Hines prepared her recipe for Butter Poached Spot Prawns, Israeli Couscous with Cauliflower & Charmoula on the Martha Stewart Show.

We’d be remiss if we didn’t include a pasta dish such as Linquine with Shrimp, Garlic, and Lemon via The Goldilocks Kitchen.

Check out this recipe for Chicken Pot Pie, one of the ultimate comfort foods, from Ree Drummond’s site, The Pioneer Woman, with beautiful step by step photographs.

Speaking of comfort food, try this Lobster Macaroni and Cheese from 12 Tomatoes.

For a hearty vegetarian option, Meatless Monday Mushroom Risotto from Leah Rodrigues via Foodista.com sounds tempting.

Now, uncork that wine and get cooking!