Gruyère Fondue With Salsa Verde Recipes

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GRUYèRE FONDUE WITH CARAMELIZED SHALLOTS



Gruyère Fondue with Caramelized Shallots image

Categories     Cheese     Onion     Sauté     Vegetarian     Dinner     Spring     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon butter
1 1/4 cups thinly sliced shallots (about 6 ounces)
1 teaspoon sugar
1 1/2 cups (or more) dry white wine
14 ounces grated Gruy(re cheese (about 3 1/2 cups packed)
2 tablespoons all purpose flour
Generous pinch of ground nutmeg
1 sourdough baguette, cut into 1-inch cubes

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.

GRUYERE ROLLS WITH PECAN-CHILE SALSA



Gruyere Rolls with Pecan-Chile Salsa image

Provided by Marcela Valladolid

Categories     appetizer

Time 1h

Yield 12 rolls

Number Of Ingredients 9

1/4 cup pecans
4 dried arbol chiles
1 clove garlic, unpeeled
Salt and freshly ground black pepper
4 flour tortillas, warmed
8 ounces smoked gruyere cheese, or any other smoked cheese, sliced into 1/2-inch logs
1 pear, such as Bartlett, cut into 1/4-inch slices
3 tablespoons honey
Vegetable oil, for brushing

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.

GRUYèRE FONDUE WITH SALSA VERDE



Gruyère Fondue with Salsa Verde image

Categories     Condiment/Spread     Sauce     Cheese     Dairy     Herb     Mustard     Appetizer     Cocktail Party     Dinner     Basil     White Wine     Party     Parsley     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

1/3 cup (packed) fresh basil leaves
1/4 cup chopped fresh parsley
1/4 cup dry vermouth
1 tablespoon Dijon mustard
1 garlic clove
1 1/2 pounds Gruyère cheese, shredded (about 5 1/2 cups)
2 tablespoons cornstarch
1 1/2 cups dry white wine
Bite-size pieces of focaccia or French bread, fresh fennel, steamed broccoli and cauliflower florets, cherry tomatoes and peeled cooked 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.

GRUYERE FONDUE DINNER



Gruyere Fondue Dinner image

Provided by Molly Yeh

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

2 medium carrots, cut into 1-inch chunks
8 ounces rainbow fingerling potatoes, halved crosswise
1/2 small head cauliflower, broken into florets (about 3 cups)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons ground caraway
4 ounces green beans, trimmed
4 cups sourdough bread cubes
6 ounces salami, in 2 thick slices, cut into chunks
1 1/2 cups seedless red grapes
1 cup dry white wine
12 ounces grated Emmental
12 ounces grated Gruyere
2 tablespoons cornstarch
1 teaspoon dry mustard
Pinch freshly grated nutmeg
1 tablespoon kirsch

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 FONDUE WITH SALSA VERDE



Gruyere Fondue With Salsa Verde image

Make and share this Gruyere Fondue With Salsa Verde recipe from Food.com.

Provided by Mimi Bobeck

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/3 cup packed fresh basil leaf
1/4 cup chopped fresh parsley
1/4 cup dry vermouth
1 tablespoon Dijon mustard
1 garlic clove
1 1/2 lbs gruyere cheese, shredded (about 5 1/2 cups)
2 tablespoons cornstarch
1 1/2 cups dry white wine
bite-size pieces focaccia bread or French bread
fresh fennel
steamed broccoli
cauliflower floret
cherry tomatoes
peeled cooked 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.

Nutrition Facts : Calories 809.4, Fat 55.3, SaturatedFat 32.2, Cholesterol 187.4, Sodium 623, Carbohydrate 7.7, Fiber 0.4, Sugar 1.7, Protein 51.3

SWISS GRUYERE FONDUE



Swiss Gruyere Fondue image

Make and share this Swiss Gruyere Fondue recipe from Food.com.

Provided by lazyme

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces gruyere cheese, rind cut off, cheese grated (6 cups packed)
1 tablespoon cornstarch
3/4 cup dry white wine (such as Sauvignon Blanc)
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 -3 tablespoon kirsch (clear cherry brandy)
1 pinch ground nutmeg
assorted dippers (see below)

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.

CHIHUAHUA-STYLE SALSA VERDE



Chihuahua-Style Salsa Verde image

This recipe comes from a friend's mother in Chihuahua, Mexico. The heat can be adjusted to fit any taste and is very versatile. I use this to make chicken tamales verde, put on hamburgers, everything!

Provided by Becca798

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 45m

Yield 40

Number Of Ingredients 10

12 tomatillos, husked and chopped
1 (7 ounce) can chopped jalapenos, drained
½ head lettuce, chopped
2 cloves garlic, chopped
⅓ cup dried cilantro
3 tablespoons ground cumin
salt and pepper to taste
2 tablespoons butter
¼ onion, chopped
¼ cup chicken broth

Steps:

  • Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
  • Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.

Nutrition Facts : Calories 13.8 calories, Carbohydrate 1.5 g, Cholesterol 1.5 mg, Fat 0.8 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 88.1 mg, Sugar 0.7 g

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