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The Frontier House Cheese Puffs

Here's how you make The Frontier House Cheese Puffs
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  • Servings: 6-8
  • Prep: 45m
  • Cook: 20m
    • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • FOR SAUCE
  • 4 tablespoons butter
  • 1/4 cup finely chopped onions
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1 tablespoon dry mustard
  • 2 teaspoons water
  • 1/3 cup prepared mustard
  • 3 tablespoons honey
  • FOR PUFFS
  • 1 cup water
  • 8 tablespoons butter (1 stick)
  • 1 teaspoon salt
  • 1 cup flour
  • 3 eggs
  • 1/2 cup grated Swiss cheese (fresh grated, about 2 oz.)
  • 1 tablespoon dry mustard
  • Cayenne pepper, pinch of
  • 1/4 teaspoon Worcestershire sauce
  • Vegetable oil, for deep frying
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • SAUCE

  • Step 1: Melt butter in a 1 quart saucepan.

  • Step 2: Add onion; cook until tender.

  • Step 3: Stir in flour and blend with a wire whisk until smooth. Cook 1 minute. Add milk and cook, stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Add salt and pepper.

  • Step 4: In a small bowl, mix dry mustard and water. Add prepared mustard and honey to dry mustard; blend well.

  • Step 5: Stir mustard mixture into sauce; blend well. Reserve.

  • PUFFS

  • Step 6: Heat water, butter and salt to the boiling point in a heavy 1 1/2 quart saucepan.

  • Step 7: Add flour all at once, beating vigorously wiht a wooden spoon. Cook over low heat, beating constantly, until mixture pulls away from the sides of teh pan and forms a ball in the center.

  • Step 8: Transfer paste to a medium bowl and add eggs, one at a time, beating well with an electric mixer after each addition. Mixture should be stiff and glossy.

  • Step 9: Stir in cheese, dry mustard, cayenne and Worcestershire sauce.

  • Step 10: Heat 2-inches of oil in a heavy saucepan or deep fryer to 375-degrees F.

  • Step 11: Drop 1 heaping teaspoon of the batter into the hot fat to make each puff. Fry 5 or 6 at a time until golden brown, about 2 - 3 minutes.

  • Step 12: Test done-ness, but cutting one puff in half to see that it is cooked through completely, if not lower heat slightly to cook through without over browning.

  • Step 13: With a slotted spoon, remove the puffs to drain on a paper towels or slotted rack to drain.

  • Step 14: If mustard sauce isn't already hot, reheat over low heat, stirring occasionally. Serve puffs with hot mustard sauce.

  • NOTE I: These cheese puffs can be prepared ahead, making entertaining super easy. Puffs and sauce, separately packed, will freeze very well for 2 - 3 months. Thaw puffs, and warm uncovered on a tray in a preheated 350-degrees F. oven for 5 minutes or until crisp.

  • NOTE II: Puffs can be refrigerated and then reheated as above, but they will not be as crisp. Sauce will keep well refrigerated for about 1 week and would also be good served with meats and poultry.

We hope you enjoy this recipe!

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