Fontunamelts Recipes

PATTY MELTS

Steps:

• In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
• In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
• Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
• Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
• On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!

BAKED FONTINA

Steps:

• Preheat the broiler and position the oven rack 5 inches from the heat.
• Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
• Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

TUNA MELTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine sweet onion, drained tuna, mozzarella, and mayonnaise. Mix thoroughly.
• Spread tuna mixture on slices of French bread to form a sandwich. Place sandwiches on a cookie sheet.
• Bake in a preheated oven for 10 minutes.

CALIFORNIA MELT

Steps:

• Preheat the oven broiler.
• Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese.
• Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

SIMPLE TUNA MELT

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad.
• In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.
• Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.

FASTNACHTS (GERMAN DOUGHNUTS)

Steps:

• Dissolve yeast in lukewarm milk.
• Sift in flour and salt in bowl.
• Make a hole in the center.
• Pour dissolved yeast and all other ingredients into the hole and mix until not sticky.
• Cover and let rise until doubled.
• Punch down, then let rest for 10 minutes.
• Roll out to about 1/4-inch and cut.
• Let rise another 20-30 minutes.
• Fry in deep fat until light brown.
• While still hot, roll in sugar.

HOW TO MAKE A TUNA MELT

Steps:

• Place tuna into a mixing bowl and lightly break apart with a fork. Add green onion, celery, capers, chile paste, and mayonnaise. Pinch small pieces from mozzarella cheese into the tuna salad and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
• Heat oven's broiler. Line a baking sheet with aluminum foil.
• Spread butter generously on both sides of French bread slices.
• Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
• Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded sharp Cheddar over each sandwich. Dust tops with cayenne pepper.
• Place sandwiches under broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.

THE FONTAINE

Steps:

• Ganache: Heat the heavy cream in a 1-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the finely chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate, then slowly whisking until smooth and homogenous. Pour it on a clean baking sheet to allow it to cool. As it cools, it begins to set and thicken. Raspberry syrup: Place the sugar and water in a non-reactive 1-quart heavy-bottomed saucepan and bring to a boil over medium-high heat. The sugar should completely dissolve. Add the raspberries and allow it to return to a boil. As it boils, whisk thoroughly to break the raspberries and allow them to release their juices. This will cause the syrup to turn red. Remove from the heat. Prepare an ice bath and strain the syrup through a fine-mesh sieve into a medium-size bowl placed over the ice bath. Discard the seeds and any pulp. When the syrup is cool, add the framboise liqueur. (If added when hot, the alcohol will evaporate.) Store the syrup in a squeeze bottle or a bowl covered with plastic wrap until ready to use.
• To bake the Fontaines, place them on a baking sheet and bake until the phyllo wrapping begins to brown, 7 to 10 minutes. While these are baking, you can decorate the plate. You will need 6 phyllo triangles for each serving. Place 3 triangles in a circle in the center of each plate with the tips toward the edge. Place the whipped cream in a pastry bag fitted with a 1/4-inch star tip. Pipe a dollop (or rosette) of whipped cream between each triangle and top each dollop with a raspberry.
• Remove the Fontaines from the oven. Sprinkle with powdered sugar and center each on a plate, on top of the triangles. Stand 3 triangles on end to form a tower over the centered Fontaine. The raspberries will help support the triangles. Serve immediately.
• Jacques? tip: Always store phyllo dough well wrapped in the refrigerator to keep it from drying. If it dries, you will have to throw it away. If the phyllo is frozen, you will not be able to separate the layers. Let it thaw, covered, at room temperature. It comes rolled up and you will want to lay it flat. If you have any slight tears in a layer, you can still use it by ?gluing? it together with butter. If you tear a layer beyond repair, just throw it away.
• Prepare the cake: Use a 2-inch fluted round cutter to cut 12 small circles from the pound cake. The slices should be about 1/4 to 1/2-inch thick. Keep the cuts as close together as possible to avoid waste. Line the circles up in rows on a parchment paper-covered baking sheet and soak evenly with the raspberry syrup.
• To assemble the Fontaines: When the ganache has cooled to the consistency of toothpaste, scrape it into a pastry bag fitted with a 1/2-inch plain tip and top each cake circle with a layer of ganache. (I use a pastry bag because it is a clean, easy way to add the layer of ganache.) Place 6 raspberries on top of the ganache layer and press gently to anchor them in the chocolate. Place the baking sheet in the freezer for about 15 minutes to allow the ganache to harden slightly. Lay 1 sheet of the phyllo on your work surface. Keep the remaining phyllo dough covered with a clean kitchen cloth to keep it from drying. Use a pastry brush to brush melted butter over the entire surface of the phyllo sheet. It will be easier if you start by brushing one line of butter lengthwise down the center and then fill in by brushing top to bottom from the center toward each edge. Be sure to brush all the way to the edges, where the phyllo is the driest. Place the powdered sugar in a fine-mesh sieve and liberally sprinkle the buttered phyllo sheet with it. Cover with a second sheet of phyllo and repeat with the butter and powdered sugar. Use a sharp paring knife to cut the doubled phyllo sheets in half from top to bottom and from left to right. Place one raspberry ganache cake in the center of each section of phyllo. Fold each side of the phyllo over the cake from left to right and tuck under the edges. Lightly brush the top with melted butter and place on a parchment paper-covered baking sheet. Repeat these steps using four more phyllo sheets, until all of the cakes are wrapped. (At this stage, the Fontaines can be stored in the refrigerator for a few hours or in the freezer for up to 2 weeks if well wrapped in plastic wrap; to thaw, place in the refrigerator for one hour before baking.)
• To make the phyllo garnish (you should have the garnish ready before you bake the Fontaines): Preheat the oven to 400 degrees F (200 degrees C). Lay 1 of the remaining sheets of phyllo dough on a parchment paper-covered baking sheet. Use a pastry brush to spread about 2 tablespoons of the melted butter over the entire surface of the phyllo sheet, making sure to brush all the way to the edges. Using a fine-mesh sieve, liberally sprinkle the powdered sugar over the buttered phyllo. Cover with the remaining phyllo sheet and repeat with the butter and sugar. Use a sharp paring knife to cut the doubled phyllo in half lengthwise. Make diagonal cuts from the top to the bottom of each half to create thin elongated triangles (1 1/2 inches at the base and 4 inches tall). Bake until evenly golden brown, about 5 minutes. Stay at the oven and watch these carefully, because they burn very quickly after they brown. Remove from the oven and let cool on a wire rack. (Leave the oven on.)
• Use a small offset spatula or knife to loosen the triangles from the parchment paper once they have cooled. Be gentle, they are extremely fragile.
• To bake the Fontaines, place them on a baking sheet and bake until the phyllo wrapping begins to brown, 7 to 10 minutes. While these are baking, you can decorate the plate. You will need 6 phyllo triangles for each serving. Place 3 triangles in a circle in the center of each plate with the tips toward the edge. Place the whipped cream in a pastry bag fitted with a 1/4-inch star tip. Pipe a dollop (or rosette) of whipped cream between each triangle and top each dollop with a raspberry.
• Remove the Fontaines from the oven. Sprinkle with powdered sugar and center each on a plate, on top of the triangles. Stand 3 triangles on end to form a tower over the centered Fontaine. The raspberries will help support the triangles. Serve immediately.
• In French, fontaine means fountain. When I created these, I imagined the chocolate oozing when the dessert was cut like water rushes out of a fountain. The combination of raspberries and chocolate is a popular one, the bittersweet chocolate balancing the strong flavor of the raspberries. This dessert is filled with contrasts: warm/cold, acid/sweet, crunchy/smooth. The delicate crisp phyllo dough triangles create an architectural quality, giving the dessert an elegant height.
• It will be easiest if you make the ganache a few hours in advance and let it cool. If you put it in the refrigerator to cool, it will become too hard.
• Jacques? tip: Always store phyllo dough well wrapped in the refrigerator to keep it from drying. If it dries, you will have to throw it away. If the phyllo is frozen, you will not be able to separate the layers. Let it thaw, covered, at room temperature. It comes rolled up and you will want to lay it flat. If you have any slight tears in a layer, you can still use it by ?gluing? it together with butter. If you tear a layer beyond repair, just throw it away.

MADELEINES

Steps:

• Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

23 BEST OMELETTES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an omelette in 30 minutes or less!