Gruyère Walnut Crisps

 Gruyère Walnut Crisps

3/4 c. unsalted butter

12 oz. Gruyère cheese

1 tsp. salt

2 c. plus 2 T. flour

1 c. chopped walnuts

Preheat the oven to 325 degrees.  Bring the butter to room temperature.  Finely grate the cheese.  Toast the walnuts on a baking sheet in the oven until fragrant, about 5 minutes.

Using a mixer, beat the butter in a medium bowl until smooth.  Beat in the cheese and the salt.  Add the flour and the walnuts and beat just until the dough comes together, adding water by teaspoonfuls if too dry.  Divide the dough in half.  Roll each half into a 14-inch log.  Wrap in plastic wrap and chill until firm, at least 4 hours.

Preheat the oven to 375 degrees.  Line 2 baking sheets with parchment paper.  Cut the logs crosswise into 1/4” slices.  Arrange on the prepared baking sheets, spacing 1/2 inch apart.

Bake the crisps until golden brown, about 20 minutes.  Transfer to racks and cool completely.

          

                                            

                                          

French Onion Bread Appetizer

French Onion Bread Appetizer 

1/2 c. beef broth
Pinch of ground nutmeg
1 tsp. horseradish
4 T. butter
2 large onions, thinly sliced
1 tsp. chopped fresh thyme
1/2 tsp. salt
1 (8 inch) round loaf sourdough bread
1 lb. gruyere cheese, thinly sliced

Combine the broth, nutmeg and horseradish in a small bowl. 

 Melt the butter in a large skillet over medium heat.  Add the onions, thyme and salt to the pan.  Cook, stirring often, until the onions are golden brown and soft, about 20 minutes.  Add the broth mixture and cook another 2 minutes.  Let cool slightly.

Slice the bread at 1 1/2" intervals with a large serrated knife, stopping about 3/4 of the way to the bottom.  Repeat, making perpendicular cuts, to create a crosshatch pattern in the top of the loaf.
Set the loaf on a parchment-lined rimmed baking sheet.  Stuff the onions into the slits then put the cheese slices into the slits.  Cover the bread loosely with foil and bake at 350 degrees for 15 minutes.  Remove the foil and continue baking until the cheese melts and the bread is toasted, 20 - 25 more minutes.  Serve immediately.

Chocolate-Drizzled Cinnamon-Caramel Corn

Chocolate-Drizzled Cinnamon-Caramel Corn

11 c. popped popcorn
1 c. cashew pieces
1 c. packed brown sugar
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. vanilla
1/2 c. chocolate chips
1 tsp. shortening

Remove all the unpopped kernals from the popped corn.  Put the popcorn and cashews in a 17" x 12" x 2" baking pan.  Combine the brown sugar, butter and corn syrup in a saucepan.  Cook and stir over medium heat until the mixture boils.  Reduce the heat to medium-low.  Cook without stirring for 5 minutes more.  Remove from the heat.  Carefully stir in baking soda, cinnamon and vanilla.  Pour over the popcorn mixture in the pan, stirring gently to coat.  Bake in a 300 degree oven for 15 minutes.  Stir and bake 5 minutes more.  Transfer to buttered foil to cool.  Heat the chocolate chips and shortening until melted.  Let cool slightly then drizzle over caramel corn.

Makes a great holiday gift.