Yield: 3 to 5 dozen, depending on size.
Serve these quick and tasty cheese puffs hot from the oven or cooled to room temperature. Store leftovers in the refrigerator.
Preheat the oven to 425 degrees F. In a medium saucepan, combine butter, salt, pepper, dill, and water. Bring to a boil and stir until the butter melts. Reduce heat to low, and add flour all at once. Cook over low heat, beating constantly with a wooden spoon for about 1 minute, until the pudding-like mixture pulls away from the sides of the pan.
Remove from heat, add cheese to pan, and beat with the wooden spoon until well blended. Add 4 of the eggs, one at a time, beating each into the mixture until well blended. Continue beating until the mixture is shiny and smooth.
Drop batter by half teaspoons (for bite-size puffs) or heaping teaspoons (for larger puffs) onto a lightly greased cookie sheet. Beat remaining egg with 1 teaspoon water and use to brush tops of puffs. Bake in upper third of the oven for approximately 15 minutes or until puffs are doubled in size and golden.
In this issue: Thoreau's Maine
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