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"  One: pink champagne Two: Goug\u00E8res That combo results in the best &amp;quot;wine and cheese&amp;quot; shindig you&amp;#039;ll ever throw. Or you can serve them at the beginning of a dinner party. As appetizers, they set the stage for good times. (You&amp;#039;ll hear a lot of &amp;quot;These are amazing!&amp;quot;) If you&amp;#039;ve never had goug\u00E8res, you&amp;#039;re in for a treat. These bite-sized cheesy pastry puffs are crisp on the outside and creamy on the inside. They taste like a 4-star-chef dish, but are easy last-minute hors d&amp;#039;oeuvres to make at home. You can also bake them ahead of time, freeze them, and reheat just before serving. (Definitely serve them warm from the oven.) For the version in our April issue, I stirred fresh chives, parsley, and lemon zest into a basic goug\u00E8res dough. That made them taste like spring--fresh and light but still luscious. Gruy\u00E8re is ideal, but hard, strong cheeses, like cheddar and Parmesan, work well too. My colleagues and I have made this dish over and over at home since we first developed it in the test kitchen back in November. I plan on whipping up yet another batch for my Easter brunch.  Any bubbly complements these decadent cheese puffs, but I especially like ros\u00E9 champagne in the spring. Mainly because it&amp;#039;s so pretty, but also because it&amp;#039;s delicious. In our February issue, we selected some great budget-friendly sparkling ros\u00E9 wines. If you want to splurge, go for Pommery&amp;#039;s Brut Ros\u00E9 Springtime ($39). Just imagine how lovely it&amp;#039;ll look on your dining table! "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/party-ideas/a22500/spring-party-food/>