Gruyere Fondue Recipe
Ingredients :
2 tart green apples, preferably Granny Smith, cored and sliced lengthwise
2 firm but ripe pears such as Bartlett, cored and sliced lengthwise
1/4 cup fresh lemon juice
1 garlic clove, halved
1 cup medium-dry white wine such as Gewurztraminer
2 cups shredded Gruyere cheese
2 teaspoons cornstarch
1 tablespoon kirsch (unsweetened cherry brandy)
Seedless red and green grapes
Pinch of freshly grated nutmeg
1 loaf Cinnamon, Date, and Walnut Toasting Bread, or crusty walnut or plain bread, cut into 1-inch cubes, for dipping
Instructions :
Fill a bowl with cold water. Add the apple slices, pear slices, and 3 tablespoons plus 1 teaspoon of the lemon juice.
Rub the inside surface of a fondue pot with the cut garlic halves. Light the heating element and adjust the flame to medium. Combine the wine and the remaining 2 teaspoons lemon juice in the fondue pot and bring to a simmer. In a bowl, toss together the Gruyere and cornstarch until well mixed. Gradually add the Gruyere mixture to the fondue pot, stirring constantly. Stir in the kirsch and heat without boiling until very thick, about 5 minutes.
Meanwhile, drain the apple and pear slices and arrange on a plate with the grapes. Arrange the bread cubes in another container. Stir the nutmeg into the fondue and serve immediately. Provide long forks for dipping the fruits and bread cubes.
Comments :
Gruyére Quiche
Serve: 4
Ingredients :
1 tablespoon olive oil
3 cups sliced onion
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1 teaspoon dry mustard
1 unbaked quiche crust
1 tablespoon balsamic vinegar
1 cup thinly sliced red bell pepper
1 cup (packed) grated gruyere
3 large eggs
1 cup milk
Instructions :
Place a medium-sized skillet over medium heat and wait about 2 minutes. Add the oil and swirl to coat the pan. Add the onion, saute for 5 minutes, and then add the salt, herbs, and mustard. Cover the pan, lower the heat, and cook for 15 minutes, stirring occasionally. (During this time, preheat the oven to 375 degrees F, and place the unbaked crust on a baking tray.)
Stir the vinegar and bell pepper into the onions, turn the heat up to medium, and cook, uncovered, for another 5 minutes. Remove from heat.
Sprinkle the cheese into the crust, then spoon the onion-pepper mixture on top of the cheese.
Whisk together the eggs, milk, and black pepper to taste, and slowly pour this over the vegetables and cheese.
Bake on the baking tray in the lower third of the oven for 35 to 40 minutes or until the custard is set. Cool for at least 10 minutes before slicing, and serve at any temperature.
