Courtesy of the elfCafé
Prep: combine dry ingredients; beat eggs; combine ham, cheese and cilantro; combine water and butter in a sauce pan.
½ cup All Purpose flour
½ tsp Finely ground mustard seeds
½ tsp Cayenne pepper
½ tsp Salt
½ tsp Pepper
¼ tsp Ground nutmeg
2 Eggs, beaten
1 cup Grated and loosely chopped Gruyere cheese
½ cup Finely diced Parmacotta ham
2 tbsp Finely chopped cilantro leaves (no stems!)
½ cup Water
½ cup Butter (room temperature, reserve foil wrapping to grease baking sheets)
Preheat oven to 400 degrees. Lightly grease 2 baking sheets.
Bring butter/water to medium boil over medium/high heat. Remove from heat and add dry ingredients, mixing with wooden spoon until thoroughly combined; mixture will form a ball and pull away from sides of sauce pan – approximately 2 minutes.
Add ham/cheese/cilantro and thoroughly combine – approximately 1 minute.
Add half of egg mixture and thoroughly combine – approximately 1 minute, until mixture becomes fairly thick to stir.
Add remaining egg mixture and thoroughly combine – approximately 1 minute, until mixture becomes fairly easy to stir. Let sit for 10 minutes.
Using 2 teaspoons, scrape and dole out ½ teaspoon balls onto baking sheets, leaving 2 inches perimeters around balls. 20 balls per sheet. (4 x 5 grid)
Bake each sheet for 16-18 minutes, or until cheese puffs are golden brown. Transfer to baking rack for 2 minutes, then serve warm with an ice cold amber ale.