1802 House B&B

Kennebunkport, Maine

Specialty Recipe

"1802 House" Egg Puffs

Ingredients

16 brown eggs at room temperature

1/4 cup dry sherry

1/2 cup King Arthur all-purpose unbleached flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon white pepper

1/2 teaspoon dry mustard

Dash cayenne

12 ounces cream cheese, softened to room temperature

4 ounces shredded Havarti cheese

8 ounces shredded Monterey Jack cheese

1/2 cup chopped scallions

3 teaspoons minced fresh parsley

8 ounces sliced white mushrooms

1/2 sweet cream butter, melted and cooled to room temperature

Butter 12 individual serving dishes. Beat the eggs with the dry sherry until they are light in color. Add the flour, baking powder, salt, white pepper, dry mustard, and cayenne. Scrape bowl to get all the flour mixed with the eggs. Gradually add the cream cheese, beating well after each addition. Beat in the Havarti and add the Monterey Jack. Add the scallions, parsley, and sliced mushrooms. Add the cooled, melted butter. Mix well.

Divide the mixture between the serving dishes. Bake in a preheated 350-degree oven for about 20 minutes or until eggs are set. Oven temperatures vary, as does cooking time. Garnish with dill or parsley. Enjoy!

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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