Gruyere Fondue With Salsa Verde Recipes

Steps:

• For the dippers: Preheat the oven to 400 degrees F.
• Lay the carrots, potatoes and cauliflower on a rimmed baking sheet and drizzle with half the olive oil, some salt and pepper and 1 teaspoon caraway seeds. Toss to coat. Bake for 15 minutes. Remove from the oven and push the vegetables over to one side. Lay the green beans, bread cubes, salami and grapes on the empty side and drizzle those with the remaining olive oil, some salt and pepper and the remaining teaspoon caraway. Return to the oven and roast until starting to brown on the edges and the vegetables are tender, an additional 7 to 10 minutes. Serve hot or at room temperature with fondue.
• For the fondue: Bring the white wine to a low simmer in a fondue pot. Toss the cheeses, cornstarch, mustard and nutmeg together in a large bowl. Add in handfuls to the simmering wine, whisking to melt before adding more. Continue to add until all of the cheese has melted and the fondue is thick and smooth, 2 to 3 minutes. Whisk in the kirsch and serve with the dippers.

Steps:

• Bring the wine to a boil in a small saucepan.
• Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
• Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

Steps:

• Melt butter in heavy medium skillet over medium heat. Add thinly sliced shallots and sauté 3 minutes. Reduce heat to low; sprinkle shallots with sugar, salt and pepper. Sauté until shallots are caramelized, about 15 minutes. Transfer shallots to small bowl. Add 1 1/2 cups wine to skillet; boil 1 minute.
• Pour wine into heavy medium saucepan; set over medium-low heat. Toss cheese with flour in medium bowl to coat. Add half of caramelized shallots to wine; add cheese mixture by handfuls, stirring until cheese melts and is smooth before adding more. Thin with more wine if mixture is too thick. Season with nutmeg, salt and pepper.
• Transfer cheese mixture to fondue pot. Set pot over candle or canned heat burner. Top fondue with remaining caramelized shallots. Serve with bread cubes.

Steps:

• Preheat a medium heavy skillet. Add the pecans, chiles and garlic, toasting on all sides until fragrant, about 3 minutes. Remove from the heat and let cool slightly. Remove the outer peel from the garlic and remove the stems from the chiles. Transfer the pecans, garlic, chiles and1/3 cup water to a blender and blend until smooth. Season with salt and freshly ground black pepper.
• Preheat the oven to 400 degrees F.
• Place the tortillas on a work surface and top with 4 slices of cheese, 4 slices of pear and then drizzle with about 2 teaspoons of honey per tortilla.
• Fold in the sides of the tortilla over the filling and roll up to fully enclose. Secure with 2 toothpicks to prevent it from opening while baking and brush with vegetable oil.
• Place the rolls on a greased baking sheet and bake until tortillas are crunchy, about 35 minutes. Let the rolls cool enough to handle, about 5 minutes. Cut into thirds and serve warm or at room temperature with the pecan-chile salsa.

Steps:

• Purée first 5 ingredients in blender until smooth. Transfer salsa verde to small bowl. Season to taste with salt and pepper. Cover tightly and let stand at room temperature. (Can be prepared 2 hours ahead. Keep at room temperature.)
• Toss Gruyère with cornstarch in large bowl. Bring wine to simmer in heavy medium saucepan over medium heat. Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more. Continue stirring until mixture is smooth and just begins to simmer (do not boil). Stir in half of salsa verde. Season with salt and pepper.
• Transfer fondue to fondue pot. Spoon remaining salsa verde atop fondue. Swirl knife through fondue and salsa verde, creating marbled design. Set pot over candle or canned heat burner. Serve with focaccia, vegetables and shrimp.

Steps:

• Purée first 5 ingredients in blender until smooth.
• Transfer salsa verde to small bowl.
• Season to taste with salt and pepper.
• Cover tightly and let stand at room temperature.
• (Can be prepared 2 hours ahead. Keep at room temperature.) Toss Gruyère with cornstarch in large bowl.
• Bring wine to simmer in heavy medium saucepan over medium heat.
• Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more.
• Continue stirring until mixture is smooth and just begins to simmer (do not boil).
• Stir in half of salsa verde.
• Season with salt and pepper.
• Transfer fondue to fondue pot.
• Spoon remaining salsa verde atop fondue.
• Swirl knife through fondue and salsa verde, creating marbled design.
• Set pot over candle or canned heat burner.
• Serve with focaccia, vegetables and shrimp.

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Steps:

• Whisk first 5 ingredients in medium saucepan until blended. Bring to boil on medium heat, stirring constantly.
• Reduce heat to medium-low. Add cheeses, in small batches, cooking and stirring after each addition until cheese is completely melted. Remove from heat.
• Serve fondue with remaining ingredients for dipping.

Steps:

• Toss cheese with cornstarch in large bowl.
• Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
• Reduce heat to medium.
• Whisk 1 handful of cheese into wine until almost melted.
• Repeat with remaining cheese in about 5 more batches.
• Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
• Whisk in Kirsch and nutmeg.
• Transfer to fondue pot and keep warm over fondue burner.
• Accompany with a platter of assorted dippers, fondue forks and plates.
• DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.