Saugatuck, Michigan


Life is short. Live it up!!  --- Betty White


People who love to eat and drink are always the best people!  --- Julia Child

We're bursting with creativity as we welcome Spring !! With good food at the heart of every guest's experience at Wickwood, the start of the food year fresh with new ideas and bright flavors makes this the most exciting time of year for us. All around us we're seeing our fields, farms, markets and villages come alive. Already the first ramps are peeking through, boats are being launched, and our shops, galleries, theaters, and restaurants becoming crowded. We hopefully cheer that the forecast for an early Spring 2016 is true and we invite you to join us as another exciting Spring Season in Saugatuck unfolds.

Spring is Nature's way of saying, "It's time to party!".  --- Robin Williams

Book Now

Spring 2016 Specials
Up to 30% Off Through May 5, 2016


Weekday rates begin at $199       Weekend rates begin at $259

Reservations 800.385.1174 and 269.857.1465

Spicy Bacon& Cheese Puffs
French Gougeres


Spring makes us crave Gougeres. These light airy French Amuse-Bouche (mouth amusers) are traditionally served during Aperitifs in the Spring in Burgundy where almost every Cellar Wine Tasting features them. They have become the perfect bite to stave off hunger whether you’re serving wine, champagne, or cocktails in many of the wine producing areas in the world.

We wanted our newest version to retain the light airiness of the classic Gougeres, but to have each bite more exciting!! To do that we added a little spicy heat, some crisped bacon and as much flavorful grated cheese as we thought they could withstand and still hold their puff. Now, we think they'll be the life of any party.

Please read the complete recipe and gather your ingredients before you begin. It will make it easier to move quickly through the steps. Yield: 24-30 bite sized

½ cup water
l 4 tablespoons unsalted butter, cut into cubes
l 1/8 teaspoon ground cayenne
l 1/8 teaspoon ground chipotle
l ¼ teaspoon salt
l ½ cup flour
l 2 large eggs (avoid extra large or jumbo)
l 2 tablespoons chives or other light herb, finely minced
l ¾ cup gruyere (or another dry cheese, grated Mimollette, aged Gouda, Compte, Parmegiano Reggiano, or Pecorino
l ½ cup Parmigiana Reggianno plus another ½ cup to sprinkle on top
l 4 slices best quality bacon, fried crisply and crumbled in small pieces

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper
2. Heat the water, butter, salt and spices in a saucepan until the butter is melted.
3. Add the flour all at once and stir vigorously with a spoon until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes.
4. Add the eggs, one at a time, stirring quickly to make the eggs don't "cook". The batter will first appear lumpy, but after a minute or two it will smooth out.|
5. Add about 1¼ cup of the grated cheeses, herbs and bacon, and stir until well-mixed.
6. Using two spoons drop the dough into small mounds (about the size of a cherry tomato) evenly spaced apart. Top each puff with a sprinkling of the ½ cup of remaining cheese. Pop the baking sheet into the oven.
7. Bake for 10 minutes, then turn the oven down to 375°F and bake for an additional 17-20 minutes until they're completely golden brown. If they deflate, they're alright to serve anyway. They’ll have character, crevices for even more crunch and still be delicious.

NOTE: The puffs are best served warm, straight from the oven, however if you make them in advance you can reheat them on a low (350°F) oven for 5-10 minutes before serving. Or, you may let the batter stand at room temp for several hours before initially baking. Once baked, you may also like to split them , fill them with a fish mouse, smoked fish or meat spread or cheese spread of your choice and top them with their little hat. They'll evaporate.


The only thing I like better than talking about food is eating it.  --- Dr. Oliver Sacks


Reservations 269.857.1465
or 800.385.1174


Our Innkeepers answer 9am - 9pm
everyday of the year!
Book Now!


 Sign up for Wickwood's Email Newsletter

The Inn


Wickwood Inn   |    510 Butler Street P.O. Box 1019   |   Saugatuck, MI 49453
Tel (800) 385-1174   |  
www.wickwoodinn.com   |    Bill and Julee Rosso Miller, Proprietors
Follow us on Facebook  |  Checkout our Blog