|¼ t||dry mustard|
|4 oz||sharp Cheddar cheese|
|¼ t||cream of tartar|
Make a thick white sauce using flour, butter, and milk. Add dry mustard, salt, and pepper.
Add cheese. Remove from heat and stir in yolks.
Beat whites stiff with cream of tartar and fold into cheese mixture. Pour into ungreased 1 ½ qt casserole
Bake 350 degrees in pan of water for 50 - 60 minutes.
|1||clove garlic, halved|
|1 C||dry white wine|
|2 T||Kirsch or other cherry brandy|
|1 t||lemon juice|
|12 oz||Gruyere cheese|
|12 oz||Emmentaler cheese|
|¼ t||sweet paprika|
Rub the inside of a fondue pot with garlic. Heat wine, brandy and lemon juice to simmer in medium-large saucepan over medium heat.
Meanwhile, add cornstarch to grated cheese in a medium bowl; toss to coat. Add cheese to the liquid by handfuls, stirring constantly in a figure-eight pattern until it begins to bubble and cheeses are completely melted. Add the salt, paprika, nutmeg, and pepper; stir to combine. Cook until thickened and creamy, 2-3 minutes. Pour into the fondue pot.
Chicago Tribune 18 February 2004
|1 C||dry white wine|
|1 T||lemon juice|
|2 ½ C||Gruyere cheese, grated|
|3 C||Emmentaler cheese, grated|
|1 T||Kirsch or other cherry brandy|
Mix wine and lemon juice in a medium-sized heavy saucepan and bring to a simmer in medium-large saucepan over medium heat.
In a medium-sized bowl, toss the Gruyere and Emmentaler with the cornstarch. Stir the cheese mixuture into the wine, a handful at a time, stirring until it is almost completely melted before adding another. Stir in the kirsch and season with nutmeg.
Transfer to a lit fondue pot and server immediately.
From a mailing from the Orvis catalogue.
|16 oz||cream cheese, softened|
|8 oz||blue or Roquefort cheese, crumbled|
|2 ½ C||sour cream, divided|
|1/8 t||white pepper|
|½ C||finely chopped pecans|
|¼ C||minced green onion|
|Red bell peppers or whole pimientos|
|Green onion tops|
|Crackers and cocktail rye bread|
In a large bowl of electric mixer, beat cream cheese and blue or Roquefort cheese together until light and fluffy, about five minutes. Mix in one cup of the sour cream and pepper. Add eggs, one at a time, beating well after each addition. Stir in nuts and onion until well combined. Pour mixture into buttered 9-inch springform pan. Bake at 300 degrees 60 to 70 minutes, until knife inserted in center comes out clean. Remove from oven and let stand five minutes. Spread remaining 1 ½ cups sour cream over top and return to oven 10 minutes. Cool completely on wire rack and refrigerate at least three hours, or overnight.
Remove sides of springform pan. Decorate with top with red bell peppers or pimientos, and green onion tops. Serve with crackers and cocktail rye bread.
|3 T||unsalted butter|
|1/3 C||all-purpose flour|
|1 1/3 C||milk|
|2 t||Dijon mustard|
|8 oz||Shropshire blue cheese, crumbled|
|2 t||chopped fresh thyme|
Preheat oven to 375 degrees. Grease eight (or six?) 4-ounce ramekins, line bottoms with waxed paper, and grease paper. Dust with bread crumbs.
Melt butter in large saucepan and whisk in flour. Cook gently until golden brown. Whisk in milk, bring to a boil and simmer for 5 minutes. Cool slightly. Beat in egg yolks, mustard, two thirds of the cheese, thyme, salt and pepper. Transfer to mixing bowl.
Beat egg whites in a large clean bowl until soft peaks form. Stir one fourth of the egg whites into the cheese mixture and then fold in remaining whites and cheese. Spoon into prepared ramekins almost to the top. Place ramekins in a larger pan and fill with hot water about half full. Bake souffles about 20 minutes until puffed, browned and dry when tested with a cake tester or toothpick. Remove souffles from hot water bath.
Cool souffles. Remove from ramekins. Discard paper rounds. Place souffles, top side up, on a baking sheet and reheat about 12 minutes until puffed again. Serve immediately.