Recipes

Recipe

Cheesy Appenzeller Twizzlers

(original recipe from Epicurious)

These lacy, savory, funnel-cake-like squiggles, made with the mild Swiss cheese known as Appenzeller, are unbelievably light because of the carbonation of the beer in the batter. They are wonderful when hot — and they’re still amazing at room temperature or even a few days later (if you can keep them around for that long). Makes about 45 hors d’oeuvres

Ingredients:

• 1/3 cup whole milk
• 240 grams Appenzeller cheese, coarsely grated (1 1/2 cups)
• 30 grams finely grated Parmesan Reggiano (1/4 cup)
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 large eggs, lightly beaten
• 1/3 cup beer (not dark) …. you know what to do with the leftovers!
• 1 quart vegetable oil

Special Equipment

1. 12-ounce plastic squeeze bottle with a 1/16-inch hole in tip
2. Deep-fat Thermometer

Preparation and Cooking:

• Bring milk just to a boil over moderate heat in a 3-quart heavy saucepan and remove from heat.
• Whisk in cheeses until melted, then cool to room temperature, about 15 minutes.
• Meanwhile, whisk together flour, baking powder, salt, and pepper in a large bowl.
• Stir eggs and beer into cheese mixture, then stir into flour mixture until combined.
• Force batter through a medium-mesh sieve into a 2-quart measure or bowl and let stand, uncovered, 30 minutes.
• Transfer batter to squeeze bottle.
• Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) until thermometer registers 320°F.
• Working very quickly, squeeze batter into hot oil in loose swirls to form four (2 1/2-inch) lacy rounds, then fry, turning over once, until golden, about 1 minute total. (Rounds will expand to about 3 inches as they cook.)
• Transfer with a slotted spoon to paper towels to drain in 1 layer.
• Make more crisps in the same manner.
• Serve warm or at room temperature.

Note:

Cheese crisps can be made 2 days ahead and cooled completely, uncovered, then kept in an airtight container, layered between sheets of parchment or wax paper, at room temperature. Re-crisp on a baking sheet in a preheated 350°F oven, about 2-5 minutes.

Enjoy!

Recipe

Fire Crackers

Rather than drones, why not try these fire crackers to celebrate Victoria Day! Makes about 3 dozen.

Ingredients:

• ½ c. butter
• 250 grams grated cheddar (2 or 3 year)
• ¾ tsp. salt
• ¼ tsp. cayenne
• 2 dashes Worcestershire sauce
• Black pepper (a few grinds)
• 1 ¼ c. Rice Krispies
• 1 c. flour

Preparation and Cooking:

• Cream butter and cheese. 
• Add seasonings. 
• Then add flour and cereal. 
• Shape into marble sized balls. 
• Place on a lightly greased cookie sheet or a cookie sheet lined with parchment paper. 
• Flatten with a fork. 
• Bake at 350 for 12-15 minutes until lightly browned at the edges.

Then Enjoy!

Recipe

Croque-Monsieur

The croque-monsieur is a classic French grilled cheese sandwich that’s a mainstay of Parisian cafes, bars, and bistros, not to mention innumerable take-out counters. 

Ingredients:

For the Béchamel:

• 2 tbsp unsalted butter
• 2 tbsp all purpose flour
• 1 cup milk
• 1/4 tsp salt
• 1/8 to 1/4 tsp ground white pepper, or to taste
• 1/8 to 1/4 tsp ground nutmeg (optional)

For the Sandwich:

• 2 slices white bread
• 1 tablespoon clarified butter, or softened unsalted butter
• 2 teaspoons Dijon mustard
• 1/2 cup grated Comté
• 1/2 cup béchamel sauce
• 2 to 3 slices ham

Preparation and Cooking:

For the Béchamel:

• Heat milk in a small saucepan on the stove or in a glass measuring cup in the microwave until hot but not boiling.
• Melt butter over medium heat.
• Add flour to the pan with the butter and whisk until mixture is well blended. 
• Cook, whisking constantly, for 2 minutes.
• Gradually whisk in hot milk. 
• Cook over medium heat, whisking constantly, until sauce begins to boil and thicken, about 1 minute.
• Reduce heat to very low, and simmer, whisking frequently until sauce is smooth and thickened, about 5 minutes.

For the Sandwich:

• Position a rack 8 inches from the broiler and set the oven to broil.
• Trim the crusts off of the bread, making the slices as square as possible. I don’t bother!
• Spread both slices of bread with butter.
• Flip bread over and spread them lightly with Dijon mustard.
• Combine the cheese and half of the béchamel sauce, and mix until the cheese is fully coated.
• Spread half the cheese mixture evenly onto one of the mustard sides of the bread and lay the sliced ham on top.
• Press both halves of the sandwich together, butter sides out.
• Heat a greased pan over medium heat until hot and glistening but not smoking.
• Place the sandwich into the pan and cook until the bottom of the bread is a nice shade of golden-brown.
• Flip the croque-monsieur over
• Lower the heat a bit and cover the pan. 
• Cook for another minute or two, or until the second slice of bread is also golden brown, and the cheese inside is fully melted.
• Transfer the sandwich to a cookie sheet. 
• Top with the remaining cheese mixture and spoon the other half of the béchamel over the top.
• Broil the sandwich, béchamel-side up (obviously!), until the top of the sandwich is nicely browned, 
• Serve right away.

Enjoy!

Recipe

Comté Bacon Potato Stacks

Makes 10-12 

Ingredients:

• 9 slices of bacon, cooked until crisp & drained
• 2.5 pounds russet potatoes (try to select long, skinny potatoes)
• 1 cup heavy cream (whipping cream)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg
• butter, for greasing tray
• 1½ cup grated Comté
• finely diced fresh chives, to garnish 

Preparation and Cooking:

• Preheat oven to 350F.  Lightly grease a 12-muffin muffin tin with butter.
• Cut each slice of bacon into quarters.  Set aside.
• Peel potatoes and slice off the top and bottom. 
• Slice potatoes lengthwise until width will fit into the muffin tin.  
• Using a mandolin or a sharp knife, thinly slice the potato into pieces approximately ⅛” thick.
• Pour the cream into a pot over medium heat and stir in the nutmeg, salt and pepper. 
• Mix in the potatoes and gently simmer for 3-4 minutes until the cream thickens, gently stirring the potatoes as you go. Remove from heat.
• Once the potatoes are cool enough to handle, place one slice in each muffin slot. 
• Assemble as follows:  
  • ~ a pinch of grated Comté, a potato slice, bacon, a potato slice, Comté, a potato slice, bacon, potato, Comté, potato.
  • ~ The potatoes will cook down, so it’s okay to go a bit higher than the top of the tin.
  • ~ You might need to adjust your layers depending on the thickness of your potatoes, how much cheese you use, etc.
• Top with a small drizzle of butter, then loosely cover the tray with foil. 
• Bake for 30-40 minutes, or until knife tender. 
• Remove foil.  
• Use a knife to straighten up any stacks that have shifted, top with remaining Comté, 
• Place back in the oven, uncovered, until golden and bubbly.
• Let cool for about 5 minutes.  
• Using a spoon, carefully remove potato stacks from muffin tin. 
• Garnish with chives and serve.

Enjoy!