The ideal appetizer for any wine or cocktail party is finger food guests can easily serve themselves and eat while standing up. This recipe using fresh, juicy nectarines is especially suitable for summertime outdoor entertaining.
Nectarine-Chicken Cream Puffs combine diced cooked chicken, crunchy celery, tangy yogurt and subtle seasonings with the tart-sweetness of nectarines for a flavorful and unusual cream puff filling. The effect is both impressive and delicious.
NECTARINE-CHICKEN CREAM PUFFS
1/4 cup butter or margarine
1/2 cup water
1/3 cup whole wheat flour
1/3 cup all-purpose flour
Combine butter with water in saucepan. Place over medium heat until butter is melted and mixture comes to boil.
Add whole wheat and all-purpose flours, stirring until mixture forms ball and leaves sides of pan. Remove from heat. Beat in eggs with spoon, one at a time, until smooth.
Drop batter by level tablespoons onto lightly greased baking sheet, 1 1/2 inches apart. Bake at 400 degrees 10 minutes. Reduce oven temperature to 350 degrees and bake 15 minutes longer or until light brown.
Cool on wire rack. Split puffs open and fill with Nectarine-Chicken Filling. Pile puffs on serving plate and garnish with sliced nectarines and parsley. Makes about 2 dozen appetizers.
1 cup diced cooked chicken
1 medium nectarine, finely chopped
1/4 cup finely chopped celery
1/4 cup plain yogurt
2 tablespoons chopped green onions
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon tarragon, crumbled
Combine chicken, nectarine, celery, yogurt, green onions, lemon juice, salt and tarragon. Makes about 1 1/2 cups.