• Leslie Meredith
  • Thursday, December 17, 2009
  • 0 Comments

Celebrating Copenhagen: Electrolux at the UN Climate Change Convention

Tivoli by night in Copenhagen
Electrolux has been an outspoken force for CO2 emission control, a hot topic at the United Nation's conference on climate control in Copenhagen this week. Calling for a government incentives for consumers to replace their older, less efficient appliances, Electrolux posted a handy app to calculate the energy savings by European country and city for replacing household appliances. We hope Electrolux adapts it for the U.S.

Copenhagen is a beautiful city, one I hope to return to soon for another visit. Tivoli Gardens, shopping along the walking streets with irresistible signs advertising 'Salg' and one of the most memorable meals I've ever experienced. Dad and I wandered up the stairs of charmingly nondescript building with a menu perched in the front window. It claimed the chef went to the market each day to choose the freshest ingredients for the evening's seven course meal. No choices. We returned that night for dinner. We were not disappointed.

Get a taste of Copenhagen for your next party with these Blue Cheese Gougeres, using Danish blue cheese, a less expensive alternative to Roquefort. This easy hors d'oeuvre is perfect for holiday entertaining.

Danish Blue Cheese GougeresDanish Blue Cheese Gougeres
Makes about 24
 
Ingredients
1/4 cup dry white wine
1/4 cup water
1/4 cup (1/2 stick) unsalted butter, cubed
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
2/3 cup all purpose flour
3 large eggs, room temperature
1/3 cup finely crumbled Danish blue cheese
 
Preparation
Preheat oven to 375°F. Line large rimmed baking sheet with parchment. Combine first 5 ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring until butter is melted. Stir in flour; reduce heat to medium-low. Stir vigorously until mixture forms large dough clumps and film forms on bottom of saucepan, about 1 minute. Remove from heat; cool 5 minutes.
 
Meanwhile, whisk eggs in medium bowl. Transfer 1 tablespoon beaten egg to small bowl and reserve. Add 1/3 of remaining beaten eggs to dough in saucepan; whisk until well incorporated. Add remaining eggs in 2 additions, stirring until eggs are completely absorbed after each addition (dough will be sticky). Mix in blue cheese.
 
Drop dough by teaspoonfuls onto baking sheet, forming about 24 walnut-size mounds and spacing about 1 inch apart. Using pastry brush, brush each mound with reserved egg, flattening any pointed tops.
 
Bake gougères until puffed, golden brown, and dry, about 30 minutes. Do AHEAD: Can be made up to 1 week ahead. Cool completely. Place in airtight containers and store in freezer. Rewarm on baking sheet in 350°F oven until heated through, about 5 minutes. Serve warm.
 
Thank you to Bon Appetit for the recipe.

Electrolux appliances are available at Fine Lines.

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