Posts Tagged ‘Swiss cheese’

by Caitlin Saniga

Beet and beet green gratin

We harvested our beets from the garden last week and were excited to find new ways to prepare them. This gratin, with its toasty, cheesy top, was delicious.


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by Caitlin Saniga

Have you ever grated your own nutmeg? It tastes and smells dramatically different from the nutmeg that comes already grated in little jars at the store. It's fresh and floral and earthy. The large seed resting on the grater in the right of the photo is a nutmeg seed, and you can find whole nutmeg at bulk food stores.

  • 7 ounces shredded Swiss cheese (I used Emmental.)
  • 1 tablespoon all-purpose flour
  • 1/2 cup white wine
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely minced
  • 1 ounce cherry-flavored liqueur (Kirschwasser is good.)
  • 1/4 teaspoon freshly ground pepper
  • Freshly grated nutmeg, for topping

Dipper ideas:

  • sliced pear
  • crispy mini sausages
  • strips of grilled pita

When Sarah and I worked together at The Burr, one of Kent State's student-run magazines, we made several trips to The Melting Pot for dinner and desserts, courtesy of our editor John (left). This recipe is a copycat recipe for The Melting Pot's traditional Swiss fondue.

Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water (or use a double boiler). Bring the water to a boil over high heat. Reduce the heat to medium, and pour the wine into the bowl.

Stir in the lemon juice and garlic using a fork. Cook for 30 seconds, stirring constantly.

Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl.

Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a hot serving bowl. Garnish with a dash of nutmeg and serve immediately.

Makes about 4 servings.

Recipe adapted from: RecipeSecrets.net

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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by Caitlin Saniga

The typical Monte Cristo sandwich has ham inside and uses strawberry or raspberry preserves as a dipping sauce. But I cut out the meat and cut to the chase by spreading blackberry jelly on the inside of the sandwich.

  • 4 large slices sourdough bread
  • honey mustard
  • blackberry jelly
  • 2 large (1 ounce each) slices Swiss cheese
  • 2 eggs
  • 1/4 cup milk
  • 1/2 tablespoons butter

For each sandwich: One slice is slathered in honey mustard; the other, black raspberry jelly.

On 2 slices of bread, spread one side with honey mustard. On the other 2 slices of bread, spread one side with preserves. Place cheese on slices of honey mustard-covered bread, folding cheese to fit. Close sandwiches with preserves-covered bread.

Beat eggs in a pie plate or large, shallow bowl. Add milk, and beat well. Melt butter in a large skillet over medium heat. Dip each sandwich in egg mixture for about 30 seconds per side or until well coated. Fry sandwiches in butter for about 3 minutes per side until golden brown. Serve immediately.

Makes 2.

Recipe adapted from: Meatless Dishes in Twenty Minutes

Photo: Caitlin Saniga

*During the month of February, we’ll post six grilled cheese recipes as part of Grilled, Please — all of which can be found here.

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