While this is by no means an authentic Irish recipe, I do use Irish beer, Irish butter, and sharp Irish Cheddar (along with a French technique!) to make these easy, cheesy puffs that are perfect for entertaining. Delicious to eat alone or with this spring onion and mascarpone spread.
I like to post a St. Patrick's Day-themed video every year around this time, and those recipes fall into one of three groups. Sometimes they're traditional, fairly authentic classics like soda bread or colcannon; others are iconic Irish-American staples like corned beef and cabbage; and then there's a third group of recipes, which are things that sound Irish, but are most definitely not, and these Irish Beer Cheese Puffs are a perfect example.
I traveled through Ireland as a young man, and I saw exactly zero beer cheese puffs, but I did see Irish cheese, beer, and butter, which are all featured prominently in these tasty, and very easy, snacks. As far as the Spring Onion Mascarpone spread goes, I just thought it would make for a great complementary spread, and it did, but Michele thinks it was due to less obvious, subconscious influences. She's half Italian, and half Irish, and feels like that was the actual reason. Maybe it was a little of both.
You could serve these with another type of dip, or none at all, since they're certainly tasty enough to enjoy plain. Or, as I mentioned in the video, cut them open and stuff something delicious inside. I was thinking about filling them with a mustardy, corned beef salad, but that was just one of many ideas that came to mind. Anyway, whether you serve these as shown, or give them your own twist, I really do hope you give them a try soon. Enjoy!
Ingredients
Cheese Puffs
- 4 tablespoons Irish-style butter
- ½ cup Irish stout beer (such as Guinness® Extra Stout)
- ½ teaspoon kosher salt
- ½ teaspoon white sugar
- ½ cup all-purpose flour
- 2 large eggs
- ¾ cup grated sharp Irish Cheddar cheese, plus more to taste
- 1 pinch cayenne pepper, or to taste
Spread
- 1 tablespoon olive oil
- 2 cups chopped leeks, washed thoroughly and drained
- ½ teaspoon kosher salt, or more to taste
- 2 tablespoons water, or as needed
- ½ cup sliced green onions
- 1 tablespoon fresh lemon juice
- ½ cup mascarpone cheese
- freshly ground black pepper to taste
Directions
Step 1
Gather all ingredients, and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
Step 2
Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer.
Step 3
Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so.
Step 4
Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
Step 5
Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
Step 6
Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
Step 7
Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
Step 8
Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
Step 9
Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
Step 10
Stir in green onions and saut? briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
Step 11
Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
Step 12
Serve cheese puffs with spread.
Chef’s Notes:
You can use European-style butter (or any butter), any beer, and any sharp Cheddar or melty cheese for this recipe.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 159 | |
% Daily Value * | |
Total Fat13g | 16% |
Saturated Fat7g | 34% |
Cholesterol60mg | 20% |
Sodium252mg | 11% |
Total Carbohydrate7g | 3% |
Dietary Fiber1g | 2% |
Protein4g | |
Potassium65mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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