FondueServes4

Dredge cheese lightly w flour. Rub pot w garlic. Pour in wine. Set over moderate heat. When air bubbles rise to surface, add lemon juice, then add cheese by handfuls, stirring constantly w wooden fork or spoon, until cheese is melted. Add kirsch and spices, stirring constantly. Serve and keep bubbling hot over burner. Spear bread cubes and apples into cheese.

Cheese, Swiss1
lb, shredded

Flour3
T

Garlic1
clove

Wine, White2
c

Lemon Juice, Fresh1
T

Liqueur, Kirsch3
T

Nutmegto taste

Pepperwhite, to taste

Bread1
loaves, French or Italian, cubed

Apples

Oeufs a l'IntrigueServes4

Line 9" pie pan w pastry. Prick w fork & bake 5 min at 400. Beat eggs w cream. Add onion. Pour 1/3 into shell. Bake 5 min. Arrange crab (or use anchovies) on top. Add another 1/3 of eggs. Return 5 min. Sprinkle w cheese. Top w remaining eggs. Bake 20 min or until knife comes out clean.

Pastry1
for 9" pan

Egg4

Heavy Cream0.75
c

Onion1
T grated

Crab0.5
c

Cheese0.75
c grated

Petits Pot de Creme au FromageServes6

Beat eggs. Gradually add cream. Add seasonings. Add 1 c cheese. Pour into 6 custard cups. Place in hot water and bake 30 min at 350. Sprinkle w remaining cheese.

Cheese, Swiss2
c grated

Egg6

Heavy Cream3
c

Salt

Cayenne Pepper

Nutmeg0.25
tsp

Quiche LorraineServes4

Brush pastry shell w yolk. Combine eggs, milk and cream, butter, seasonings. Sprinkle unbaked crust w bacon and cheese. Pour in cheese. Bake 30 min at 350 or until knife comes out clean. Let sit 5 min before serving.

Pastry1
  9" shell

Egg4

Egg Yolks1

Milk0.75
c

Heavy Cream0.75
c

Butter2
T melted

Salt

Cayenne Pepper

Nutmeg0.25
tsp

Cheese, Swiss1
c grated

Bacon6
sliced, fried and crumbled

Soufflé au Fromage sans FarineServes4

Preheat oven to 425. Combine cream cheese, yolks, cheese, cayenne, nutmeg, salt and pepper to taste in mixing bowl. Whisk until smooth. Beat whites until quite stiff and fold into cheese mix. Generously butter the bottom and sides of a 6-c soufflé dish. Spoon mix in. Place dish on baking sheet and place in oven. Bake 10 min and reduce temp to 400. Bake 15 min longer. Serve immediately.

Cream Cheese4
oz

Egg6
separated

Cheese1.25
finely grated

Cayenne Pepperpinch

Nutmeg0.2
tsp

Soufflé VictoireServes4

Melt butter and blend in flour. Bring cream to boil and add, all at once. Cook, stirring vigorously, until sauce is thickened and smooth. Stir in mustard. Remove from heat and stir in cheeses until they are melted. Season w peppers. Cool slightly. Stir in 5 slightly beaten yolks. Beat 7 whites until stiff and fold gently into a well-buttered 6-cup soufflé dish. Bake in water in preheated 375 oven until soufflé has risen and is golden brown (35-40 min).

Butter4
T

Flour2
T

Heavy Cream1
c

Mustard1
tsp Dijon

Cheese, Swiss1
c grated

Cheese, Parmesan0.66
c grated

Cheese, Blue0.25
c crumbled

Pepper0.25
tsp

Cayenne Pepperdash

Egg5
separated

Egg White2

Sour Cream Soufflé  Serves 8
Preheat oven to 350. Butter a 2-qt soufflé dish, coat w some of the Parmesan, and refrigerate. In a large mixing bowl, whip sour cream and flour together w whisk. Stirring briskly, add egg yolks, one at a time. Stir in salt, cayenne, chives, and remaining cheese. Beat egg whites in a bowl until they reach firm, shiny peaks and fold them into batter w rubber spatula. Pour into soufflé dish and bake 30-35 min.

Ingredient

Quantity

Comments

Cheese, Parmesan

0.2

c freshly grated

Sour Cream

1.5

c

Egg Yolks

5

 

Salt

1

tsp

Cayenne Pepper

0.25

tsp

Chives

2

T chopped

Egg White

7