Cookbook Club: XL Gougéres
We have been seizing the moment lately. The opportunity too gather with friends and family more frequently and with less worry has given us the chance to slide back into regular dinner parties and I have to say that I didn’t realize how much I’d missed hosting. There is something about the rhythm- planning days in advance from the pre-dinner drinks and bites to the main meal and dessert, deciding on the music, and setting the table with the good dishes makes me feel so happy. All that planning leads to the main event, when the kids play and giggle and shout gleefully as the grown ups all crowd around the kitchen counter toasting to “finally making this happen”.
I love it all.
I especially love when we finally sit around the table, candles it, to enjoy our meal together. The smells and sounds of a bustling home are a beautiful thing. And I hope none of us take that for granted.
One particular dinner party we did this month featured cocktails and salad from our friends, we made XL Gougéres and Chicken Confit from À Table, and the kids played enthusiastically and enjoyed a dinner of macaroni & cheese and brownies. If I’ve learned anything during this uptick in hosting, it is that having reliable recipes to fall back on is key. From cocktails to appetizers to main dishes, you should serve dishes that excite you and feel manageable.
Why I love these XL Gougéres for entertaining:
When I was a kid, we used to go to the Oak Room in the Dayton’s building in downtown Minneapolis. We would get dressed up (it was Christmas time) and we’d get popovers. They’d come to the table, all puffy and golden brown, and we would butter them. I remember watching the butter pool in the warm, pillowy insides of the popovers. They felt so decadent. When I grew up into the awesomesauce adult that I am, I tried making popovers and was surprised to find that there wasn’t a lot to them. These gougéres are similar in that they are made with a few basic ingredients (quality matters here, btw) but have a big, impressive impact. They're beautiful, full of flavor, and they make your house smell amazing.
What beverages pair well with gougéres?
I’m partial to serving these with something a little fizzy. A crisp white wine or a nice prosecco are both lovely, but there are also some amazing cocktail recipes in À Table, like a C&T (Calvados and tonic) that would be beautiful as well. Something about the richness of the gougéres with crisp and playful bubbles makes a perfect combination!
As with my previous Cookbook Club posts, I ask that you either check out À Table at the library or purchase your own copy! If you make this cocktail, or any other recipes from the book, tag me on social with @setthetableblog so I can see!
Stay tuned for April’s Cookbook Club selection coming your way soon!
