Wednesday, February 11, 2015

Gruyere Cheese , 3 recipes

I wanted to write a post about Gruyere Cheese. It's one of my favorite cheeses to use in recipes. It's quite versatile and melts well to be incorporated into many recipes.

"Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In Quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for Fondues along with Vacherin and Emmental. It is also traditionally used in French Onion Soup, as well as in Croque Monsieur, a classic French toasted Ham and Cheese Sandwich. Gruyère is also used in chicken and veal Cordon Bleu. It is a fine table cheese, and when grated, it is often used with Salads and Pastas. It is used, grated, atop Le Tourin, a type of garlic soup from France which is served on dried bread. White wines, such as Riesling, pair well with Gruyere. Sparkling apple cider and Bock beer are also beverage affinities."

Gruyere Souffle

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Buttered 2 Quart Souffle Dish

2 Slices of Whole Wheat Bread pulsed in a Food Processor to make Bread Crumbs.
1 C Whole Milk
1 C Grated Gruyere Cheese
1 TBS Butter
A pinch of Salt
A pinch of Pepper
1/8 tsp Cayenne Pepper
2 Large Egg Yolks
3 Large Egg Whites, beaten until stiff peak.

In a large saucepan on medium heat:
Milk, heat to scald.
Reduce heat to low.

Bread Crumbs
Cayenne Pepper
Cook until the Cheese melts, stirring often.
Remove from heat.

Whisk in Egg Yolks.
Fold in Egg Whites.
Pour batter into the dish.
Bake for 30 minutes.

Peace in the Kitchen!

Gruyere Fondue

1 Clove of Garlic, crushed
1 1/2 C Dry White Wine
1 pound of Gruyere Cheese, cubed
1 tsp Nutmeg
1/4 C Kirsch
French Country Bread, cubed. You can use a Baguette too.

Rub the inside of a saucepan with the Garlic. Discard any remaining pieces.
Add Wine and bring to a boil.
Reduce heat to medium low and stir in the Cheese with a wooden spoon, until melted. 
Do not allow it to boil.
Cook for about 20 minutes, it will begin to thicken.
Transfer to a Fondue Pot or Chafing Dish.
Serve by dipping cubed bread into the cheese with Fondue Forks.
Stir frequently while serving.
Add additional wine if it begins to thicken too much.

Peace in the Kitchen!

Gruyere and Chive Popovers

Here's what you'll need:
Preheat the oven to 400 degrees
1 - Popover Pan

3 C Whole Milk
3 C Flour
1 1/2 tsp Salt
6 Eggs
1 1/4 C shredded Gruyere Cheese, divided.
2 TBS fresh Chives, minced
2 TBS Butter, cubed
Butter for the Popover pan

In a saucepan on medium heat:
Heat just to a simmer with bubbles forming around the edge.

In a small mixing bowl:
Sifted together.
Set aside.

In a large mixing bowl:
Whisk well.
Slowly add Milk.
Whisk quickly to avoid cooking the eggs.
Whisking just until combined.

1 C of Cheese
Whisk to combine.

Preheat the Pan for 2 minutes.
Remove and add a bit of Butter to each cup.
Divide the batter evenly among the cups, filling 3/4 full.
Top each with some of the remaining Cheese.
Bake for 20 minutes.

Reduce heat to 300 degrees.
Continue baking for 10 minutes.

Remove and serve warm with Butter and Jam.

Peace in the Kitchen!

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