Gougères

January 29, 2015 Allie Ellenbogen

A few weeks ago I posted a chocolate mousse recipe from Paris Pastry Club.

The second recipe I’ve tried and really liked from the book is the gougères (pronounced goo-zher…think French). I first made them as an appetizer for this year’s NYE dinner party. They were delicious. Salty, parmesan-ey, fluffy, and little gooey in the middle, with the tang and zest of a heap of paprika. They make a lovely appetizer, snack for girls night, or accompaniment to your favorite movie. Pair with wine for best results!

They don't keep for very long; 3-4 tops. But, they're best fresh from the oven. If I were you I'd eat them all up right then.

Christmas 2014

December 18, 2014 Allie Ellenbogen

I debated between a wreath and garland at the tree lot. I ended up going with garland. With the extra I decided to make this wreath. I used the spare garland as the base and the other things were leftover from our Thanksgiving table. I really like t… — I debated between a wreath and garland at the tree lot. I ended up going with garland. With the extra I decided to make this wreath. I used the spare garland as the base and the other things were leftover from our Thanksgiving table. I really like the free-formed look.

It's officially our second Christmas 3,000 miles away from most people we know and love. Last year was exciting and twinklie because not only had we just moved to the West coast, but also it was our first Christmas as a married couple. We were enamored with starting our own traditions and celebrating in our own ways. We weren't going back East because we had just arrived here. And even if our apartment was mostly empty and we had very little (i.e. money and possessions) we were cozied up together and couldn't have been happier.