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Recipe Exchange

Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!

This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.

Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.

Bon Appetit!

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French Gougeres

Gougeres are among the most popular hors d'oeuvres in France. A traditional specialty of the Burgundy region, gougeres are often made with gruyere cheese, but sometimes other cheeses (such as parmesan) are used to add an extra depth. Enjoy gougeres with a glass (or two) of good French wine.

  • 1 1/2 Cups water 

  • 1/2 Cup butter, cut into cubes 

  • 1 1/2 Cups unbleached, all-purpose flour 

  • 6 large eggs 

  • 1 Cup grated gruyere cheese, packed 

  • 1/2 Cup good quality parmesan cheese, packed 

  • 1/2 tsp fresh ground pepper 

  • 1/2 tsp salt


Preheat to 400 degrees F (204 degrees C). Place one rack in top third and a second rack in bottom third of oven. Line 2 rimmed baking sheets with parchment paper, lightly greased with non-stick cooking spray. In a 3- 4-qt pan over medium heat, bring water, butter and salt to a simmer, stirring until butter melts. Add flour all at once, and stir rapidly with a wooden spoon until mixture is a smooth, thick paste with no lumps. Remove pan from heat and allow mixture to cool. Using a hand-held mixer, beat in one egg at a time until all are incorporated. Stir in cheese, pepper and salt. Using a tablespoon, drop 48 equal mounds of dough onto parchment-lined baking sheets, spacing mounds 3 inches apart. Bake until dough is puffed, and looks dry and golden brown, about 30 minutes. Halfway through cooking, reverse the positions of the baking pans.

Cook time: 30 minutes.
Makes 10-12 servings.

From the Kitchen of: Sharon Tudor Isler & Brian Tudor
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