Cheddar Dill Puffs

If at first you don’t succeed – try, try again. So it goes with dill and me.

I can grow fennel, which is botanically related to dill though miles apart in flavor. I try, try again with dill, which is how it sometimes goes with gardening. As with real estate, gardening is all about location location, location. Until I find dill’s perfect location, I will resort to buying fresh dill at the grocery store.

Fennel growing in my southern Denton county garden in January, despite the record cold:

Cheddar Dill Puffs

Ingredients:
1 cup water
1/2 cup (1 stick) unsalted butter
1/2 teaspoon salt
1 cup all-purpose flour (I used King Arthur’s gluten free flour)
4 large eggs
1 1/2 cup finely grated cheddar cheese
2 tablespoons fresh dill, finely chopped

Preheat oven to 375 degrees.

In a heavy saucepan over medium heat, cook the water, butter and salt until the butter melts. Stir to combine. Add flour all at once, stirring vigorously about two minutes. The mixture will start to come together and pull away from the sides of the saucepan. Remove from heat and cool slightly.

Add eggs, one at a time, beating well after each addition. The batter will separate, then smooth out after each egg is added to the mixture.

Stir in cheese and dill.

Line two baking sheets with parchment paper. Drop the batter on prepared baking sheets by spoonfuls, about one inch apart. Bake about 25-30 minutes or until the cheddar puffs are golden brown.

Makes around 22 cheddar puffs.