Gruyere Russet Chips Recipes

GRUYERE FONDUE DINNER

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.

GRUYERE WITH PEAR CONFIT

Steps:

• Peel the pears and cut them in half. Scoop out the seeds with a melon baller or cut them out with a knife. Slice thin and set aside. In a medium skillet, melt the butter over medium heat. Add the sugar and cook, stirring, until slightly browned, about 3 to 5 minutes. Add the lemon juice and ginger and stir. Add the pears and reduce the heat to low. Cook uncovered, stirring occasionally, until the pear slices are tender and almost translucent and the mixture is thickened, about 30 minutes. Let cool to room temperature. To serve, shave the cheese with a vegetable peeler or a cheese slicer into thin shards. Toast the bread. Spoon a mound of confit in the center of each serving plate. Fan 4 pieces of toast around the top of the plate, and pile the cheese shards around the bottom.

GRUYERE ROLLS WITH PECAN-CHILE SALSA

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.

GRUYERE

Steps:

• Gruyere is made in a copper vat which is what gives it its nuttiness. It's basically made the same way Parmegiano Reggiano is, combining the morning milk and the evening milk from the night before, which is skimmed, making it a part-skimmed milk cheese.