Recipe

Cheddar Puffs with Tomato Jam

April 06, 2016
makes 10 servings
prep time 20 min
cook time 80 min

Ingredients

Cheddar Puffs

  • 1 cup water
  • ½ cup unsalted butter
  • 1 cup flour
  • 4 eggs, large
  • 1/8 tsp. freshly ground black pepper
  • 8 oz. reduced-fat sharp cheddar, shredded
  • Tomato jam (approx. 1 ½ tsp. per puff)

Tomato Jam

  • 3 large ripe tomatoes (approx. 1 1/2 -2 lbs.)
  • 1 small white onion
  • 3/4 cup sugar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. Black Pepper
  • Juice of 1 lemon

Instructions

Cheddar Puffs

  1. Preheat the oven to 400 degrees.
  2. Combine butter and water in a small saucepot and cook until the butter has melted and the water is boiling.
  3. Once the water is boiling, stir in the flour. Continue to stir, still over the high heat, until the mixture comes together as a ball of dough, just about one minute.
  4. Transfer the ball to a stand mixer with the paddle attachment; turn onto the lowest speed. Add one egg at a time, and then turn to high speed and whip until the dough is sticky.
  5. Incorporate the cheddar and black pepper and whip together another 30 seconds.
  6. Drop heaping tablespoons of batter onto a parchment-lined cookie sheet. Bake for 20 minutes.
  7. Remove from the oven and poke a hole in each puff with a toothpick.
  8. Allow the puffs to cool enough to touch and spoon tomato jam into the center. Serve while warm.

Tomato Jam

  1. Prep your ingredients: remove the stems and dice the tomatoes, mince the onion, juice the lemon.
  2. Stir together the tomatoes, onion, sugar, salt, red pepper flakes, black pepper, and lemon juice in a large sauté pan. Turn to medium-high heat. 
  3. Let cook for 1 hour until there is minimal moisture in the pan. Stir frequently to prevent burning at the bottom. **Reduce the heat and stay close the last 10 minutes because without a lot of moisture and all the sugar, the jam can easily burn.
  4. Serve warm or allow to cool completely. Store in the refrigerator.

 

Tips & Tricks

Note with alterations the nutritional values will be affected, including lactose content

*Play with any other savory jam you may find; red pepper jelly would be a delicious substitution.

*Bake these up to 2 days in advance, but wait to finish with jam until just before snacking.

*Turn these into a main course by dividing the batter into larger portions and filling the puffs with shredded BBQ beef, chicken salad, or even some lightly dressed mixed greens. Serve these for breakfast filled with scrambled eggs or sliced sweet ham.

*If you are going to double tomato jam for this recipe, prepare for it to take twice as long.

Cheddar Puffs with Tomato Jam

PT20M PT80M PT100M Serves 10 Ingredients:

Cheddar Puffs

1 cup water, ½ cup unsalted butter, 1 cup flour, 4 eggs, large , 1/8 tsp. freshly ground black pepper, 8 oz. reduced-fat sharp cheddar, shredded, Tomato jam (approx. 1 ½ tsp. per puff),

Tomato Jam

3 large ripe tomatoes (approx. 1 1/2 -2 lbs.), 1 small white onion, 3/4 cup sugar , 1/2 tsp. kosher salt, 1/2 tsp. red pepper flakes, 1/2 tsp. Black Pepper, Juice of 1 lemon,

nutritional facts

Per serving

Calories 240

Total Fat 16g

Saturated Fat 9g

Cholestrol 115mg

Sodium 330mg

Total Carbohydrate 18g

Dietary Fiber 1g

Calcium 35%

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