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      RECIPE TITLE "Martha Stewart's Ham And Gruyere Thumbprints" Author: Martha Stewart's
    Sent in by Rosemarie, Kansas City, MO - courtesy of

    ... more great Martha Stweart recipes on our GREAT CHEFS page!

    yields --- time ---difficultyeasy


    1/2 C unsalted butter
    1/2 t coarse salt
    1 C all purpose flour
    4 large eggs
    1/2 t freshly ground pepper
    1/2 C finely chopped or ground Black Forest Ham -- about 2 oz.
    1 C finely shredded Gruyere cheese plus 36 1/2 inch cubes for center


    Preheat oven to 400. Bring butter, salt and 1 C water to a boil in a large heavy pan over medium heat, stirring occasionally till butter melts. Add flour; stir until incorporated and continue to cook until mixture leaves the sides of the pan. Cool for 3 minutes.

    Transfer dough to a large bowl; add eggs, one at a time, beating until incorporated. Stir in pepper, cheese and ham.

    Spoon dough into a pastry bag -- I just dropped from a spoon. On a baking sheet lined with parchment paper, pipe out 1 1/2 inch wide rosettes about 1 inch apart. Make a deep indent in the center of each with a dampened thumb.

    Bake until crisp and golden - 25-30 minutes. Transfer to a wire rack to cool. Press a cheese cube into each indentation when cool. Freeze until firm -- if desired.

    To serve, preheat oven to 425 - place thumbprints on ungreased baking sheets until heated through and cheese cubes are melted - 10-14 minutes. Serve warm.

    Golden Mushroom Caps
    Makes 2 Dozen

    Roasting mushroom caps at high heat brings out their inherent deep flavor, so they taste much better when stuffed. Buy mushrooms with caps small enough to eat in one bite, about 14 inches in diameter. If you use larger mushroom caps, buy fewer, or there will not be enough filling to stuff them.

    24 small button mushrooms
    2 tablespoons extra-virgin olive oil
    Kosher salt and freshly ground pepper

    1. Preheat the oven to 400 degrees F. remove the stems from the mushrooms and reserve if they are used in the filling. Use a damp cloth or mushroom brush to clean the mushrooms. Brush each mushroom with the olive oil . Add salt and pepper to taste.

    2. Place the mushrooms, cap-side up, on a baking sheet. roast until the mushrooms are golden and their liquid begins to seep from the cavity, 6 to 7 minutes. Place cap-side up on paper towels to drain. The mushroom caps can be stored in an air-tight container for up to 4 hours.

    HOT! We recommend:

    Martha Stewart's Horsd'oeuvres Handbook Martha Stewart's Horsd'oeuvres Handbook
    In her inimitable style, Martha breaks new ground with 350+ original recipes and a stunning glossary of ingredients, equipment and techniques in a practically organized guide.


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