These airy French cheese puffs, flavored with Gruyere cheese and a hint of nutmeg, make phenomenal hors d'oeuvres. Bonus: they freeze well. After baking, spread the gougères out on a baking sheet, cover the sheet with plastic wrap and freeze until they are firm. Then store the gougères in sturdy plastic bags for several months.
Fromage fort is the ultimate way of using leftover cheese. Jacques Pépin's father used to combine pieces of Camembert, Brie, Swiss, blue cheese and goat cheese together with his mother's leek broth, some white wine and crushed garlic. These ingredients marinated in a cold cellar for a week to a week-and-a-half (he liked it really strong). Now Pépin's wife, Gloria, makes a milder version in a food processor that takes only seconds. It is delicious with crackers or melted onto toasts. It also freezes well.
In this version of these traditional German spice cookies, the edges are slightly crisp and the middles, soft and chewy. They’re topped with a confectioners’ sugar icing that is thicker than the classic see-through glaze.
Sticky, dried dates are supersweet, so Maura Kilpatrick simmers them with espresso to make a thick paste, which she molds and freezes. When she slices the log to serve, she tops it with pistachios and tangy Greek yogurt.