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Smoked
Chicken
Cream Puff Appetizer
recipe and photograph created by
www.finedinings.com
Makes approximately 30 appetizers
Cream Puffs
(make ahead of time, cover at room temperature)
1/4 cup butter, softened
1/2 cup boiling water
1/2 cup flour, sifted
pinch of salt
2 eggs
In medium saucepan combine butter and boiling water; add flour and salt
all at once stirring vigorously until forming a ball; remove from heat,
add eggs beating until smooth. Put level teaspoons of batter on a greased
baking sheet. Bake cream puffs at 425° for 17 to 22 minutes or until lightly brown; remove from oven;
cut and discard tops of cream puffs; remove doughy centers.
If not serving immediately put cream puffs in warm oven to
crisp then fill with smoked chicken filling. Garnish with remaining lemon zest and serve.
Smoked Chicken filling
(make ahead of time, cover and refrigerate)
1 tablespoon butter
1/2 cup Pecans, toasted, finely chopped
3/4 cup smoked Chicken, cooked, chopped finely
2 tablespoons mayonnaise
1-1/2 ounce cream cheese, softened
1/4 teaspoon Nutmeg, freshly grated
Salt, to taste
zest of one lemon, divided
In a skillet melt butter over moderate heat; add pecans, toast until
golden; transfer to small bowl and combine with smoked chicken, mayonnaise, cream cheese, nutmeg,
salt and zest of 1/2 lemon (reserve 1/2 for garnish).
Wine recommendation: Pinot Gris
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