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Savory Mini Eclairs
1 cup water
1/2 cup unsalted butter
1/4 teaspoon salt
1 cup flour
8 ounces garden vegetable or herb flavored cream cheese
Preheat oven to 400 degrees.
In a medium saucepan, bring to a boil the water, butter, and salt. Remove from heat and add flour all at once. Stir vigorously until flour is absorbed. Return to heat and stir until dough forms a ball. Remove from heat and let cool 5 minutes. Stir in eggs one at a time until dough is thick and elastic.
Lightly spray a baking sheet with nonstick cooking spray and drop a mounded tablespoon of dough onto sheet, or pipe a 3-inch piece of dough onto baking sheet. Repeat until you have 24. Bake for 10 minutes. Reduce oven heat to
350 degrees. Bake another 10 minutes, until golden brown and crispy. Remove from oven and cool on a wire rack to room temperature.
Slice eclairs in half and fill one half with 1/2 tablespoon cream cheese. Top with other half of eclair. Serve at room temperature.
Firecracker Popcorn Shrimp
Canola oil spray
1/2 cup flour
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 egg, beaten with
1 tablespoon water
1 cup cornmeal
1 pound shelled uncooked shrimp (60-90 count per pound
Lightly spray a baking sheet with nonstick cooking spray.
In a medium bowl, mix together the flour, paprika, garlic powder, and salt. Dip shrimp in flour mixture, then in egg mixture, and then toss in cornmeal. Spread shrimp in a single layer on a baking sheet.
Spray tops of shrimp with oil. Broil for 4–5 minutes about 6 inches from heat. Remove from oven and turn shrimp with a spatula. Spray with a little oil and broil for another 2–3 minutes.
Serve at room temperature with your favorite dipping sauce.