Your host, Stephanie Piché, and her Flavour Crew serve up interviews, recipes, tips and the occasional bar-side chat...
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ROSÉ-APEROL SLUSHIES (FROSÉ)
Original Recipe Source: 1bigbite.com
(Note: We made a quick version for this episode's taping and so we didn't have time to process the frozen mixture before serving. Our "chunky" version was made by scraping the frozen mix with a spoon and then we drizzled a bit more Aperol and rosé over the top. And if you were wondering which rosé we used...it was Miraval.)
- 1 bottle of rosè wine
- 120 ml / 4 oz. Aperol
- 90 ml / 3 oz. freshly pressed and strained orange juice
- 1-2 orange slices for garnish per glass
- Mix the bottle of rosé wine with the Aperol and the orange juice and pour into a plastic container. I like to split this mixture over two or three containers so I can make just two cocktails if I want to.
- Freeze for at least 8 hours, but this can be also made days ahead. Although it will freeze well it won’t ever be solid and easy to blend.
- Transfer the frozen mix into your blender and process on high speed until completely crushed.
- Pour into glasses and serve immediately garnished with orange slices.
Resources, Links & Recipes
Makes 36 Servings
1 cup Water
1/2 cup Butter
1/4 tsp Salt
1/4 tsp Dry Mustard
1/8 tsp Cayenne Pepper (optional)
1 cup All Purpose Flour (A gluten-free 1:1 flour mix works fine here too.)
3/4 cup Gruyère Cheese, Grated
1. Preheat oven to 375*F.
2. Line 2 baking sheets with parchment paper or foil coated with nonstick spray. Heat 1 cup water, butter, salt, dry mustard and cayenne (if using) in a large saucepan over medium heat until water is hot and butter melts.
3. Add ﬂour all at once; stir frequently for 5 minutes or until mixture easily forms a large ball.
4. Remove pot from heat and break up dough with a spatula to help it cool 5 minutes.
5. Beat in eggs, 1 at a time until smooth, using a hand mixer or a stand mixer.
6. Using a large rubber spatula, stir in cheese.
7. Drop by slightly rounded teaspoonfuls about 2 inches apart on prepared pans - or even better - pipe into bite-sized high piles. (Remember that the dough expands 2 to 3 times to original volume.)
8. Bake in batches, if needed, for 25 minutes per pan in preheated oven. Add an additional 5-7 minutes if baking two pans at once and carefully switch racks halfway through baking.
9. To store, cool gougères completely on a cooling rack. Cut each in half horizontally if you plan to fill them later. Cover and refrigerate for up to 2 days or freeze.
10. To serve, reheat on a cookie sheet for 10 to 12 minutes at 350*F.
Tip: You can also pipe out the gougères and freeze them BEFORE baking. Place the pan full into the freezer until they are frozen solid and store in an air-tight container or ziplock freezer bag in your freezer for about a month. To bake from frozen, place the frozen gougères at least 1" apart on a parchment paper-lined baking sheet. Bake for 5 minutes in a preheated 450F oven. Reduce oven to 350F and bake for another 20 minutes or until golden, puffed and dry to the touch. Cool. Transfer the baking sheets to a cooling rack. Serve warm or at room temperature.
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