Gruyere Scone Biscuits

These are inspired by the gruyere scones at one of my favorite bakeries in Atlanta, Alon's. Alon's only makes these on the weekends, and they are fantastic. However, they not infrequently run out, so I decided to try to make my own. My take on the gruyere scone is a hybrid scone/biscuit. They are light, flakey, and deliciously savory.

Ingredients:

2.5 cups all purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 cup (1 stick) cold butter, cut into slices
2 eggs
2/3 cup + 2 tbsp. buttermilk
1.5 cups gruyere, finely grated
1/4 cup parmesan, finely grated
1/4 cup aged gouda, finely grated (optional)
1-2 tbsp. poppy seeds
Sea salt (preferably Maldon)

Directions:

Preheat oven to 400˚. Combine flour, sugar, baking powder, and salt in stand mixer fitted with paddle attachment. Add butter and mix until butter is the size of peas. Lightly whisk together the eggs and buttermilk. Add to the mixer and mix on low until just combined. Add cheeses and stir until just mixed. Turn dough out onto floured surface. Knead dough a few times until everything is combined. Roll with a rolling pin until the dough is 3/4 inch thick. Cut using a 2 inch biscuit cutter or round glass. Place onto parchment lined baking sheet. Lightly brush with buttermilk and sprinkle tops with sea salt and poppy seeds. Bake 20-25 minutes, or until golden brown.

Cheese Fondue

When I was in Geneva a few years ago, the cheese fondue was one of my favorite and most memorable meals. I tried to recreate that experience and those flavors for Valentine's Day. This would also be a perfect dinner for watching the winter olympics.

Ingredients:

1.5 - 2 cups dry white wine
3 cloves garlic, minced
2 tsp. cornstarch
2/3 lb. gruyere, grated
1/2 lb. raclette, grated (can substitute emmental)
1-2 tsp. kirsch
Salt
Pepper
Things for dipping such as: bread, radishes, broccoli, salami, mushrooms, potatoes, etc. Blanch veggies before dipping.

Directions:

Add 1.5 cup wine, garlic, and cornstarch to a medium pot. Heat over medium-high and whisk together. When ingredients are combined, add the cheese. Whisk everything until the cheese has melted and the fondue is smooth, about 5-7 minutes. Add more wine to the fondue if it is too thick. Finish with kirsch and season to taste with salt and pepper, if desired. Serve in a fondue pot.

Gruyere Grilled Cheese with Bacon, Mushroom, and Caramelized Onion Hash

This is my all time favorite grilled cheese sandwich.

Makes 2 sandwiches

Ingredients:

4 slices sourdough or french boule bread
6 oz. gruyere, sliced
6 slices applewood smoked bacon, cut into 1/2 inch pieces
8 oz. crimini mushrooms, diced
1 sweet yellow onion, diced
1 tbsp. thyme, chopped
Salt
Pepper
Butter

Directions:

Butter one side of each slice of bread. Set aside.

Put bacon in large skillet and heat over medium low. Cook the bacon until crispy, stirring occasionally, for 10-15 minutes. Remove bacon from pan using a slotted spoon, and put on a plate with a paper towel to drain. Make sure to reserve the bacon fat. Add onion to the pan. Cook until onion has caramelized, about 30 minutes. When onion has caramelized, add mushrooms and thyme to pan. Season to taste with salt and pepper. Cook until mushrooms release their liquid and are tender, about 5 minutes. Add bacon back to pan and stir to combine. Turn off heat and remove hash from pan.

Take two slices of bread and place butter side down. Put half of the sliced gruyere on the
two slices of the bread. Spoon equal amounts of the mixture onto both slices of bread. Top with the other half of the gruyere and the second slice of bread. Heat the skillet over medium low. Add sandwiches to pan. Cook until bread is crusty and golden brown and cheese has melted, about 5 minutes. Remove from pan, cut in half on a diagonal and serve.

Bacon Macaroni and Cheese

In my opinion, macaroni and cheese is the perfect barbecue side dish. Only bacon could make it even better.

Ingredients:

1 lb. elbow macaroni 

1 quart whole milk

12 oz. applewood smoked bacon, chopped into 1 in. pieces

8 oz. gruyere, grated

12 oz. sharp cheddar, grated 

4 + 1 tbsp. unsalted butter, plus more for coating the pan

5 tbsp. all purpose flour 

1/4 tsp. freshly ground nutmeg

1/2 cup bread crumbs

1/2 cup parmesan, grated

Kosher salt

Black pepper 

Directions:

Preheat oven to 375°. Butter 3 quart baking dish. 

In large pan, cook bacon over medium low heat until slightly crispy, about 15 minutes. Using a slotted spoon, transfer bacon to plate with paper towels to drain, reserving bacon fat. Set aside bacon. 

Bring large pot of salted water to a boil. When boiling add macaroni. Cook for 1 minute less than package directions for al dente. Drain pasta and toss with 1 tbsp. butter. Set aside. 

In small bowl mix bread crumbs, parmesan, 1/2 tsp. salt and 1/2 tsp. pepper for topping. Set aside. 

Meanwhile, in a medium sauce pan, heat milk over medium high heat and scald. Do not let milk come to a boil. 

While milk is heating, in a large sauce pot, melt 4 tbsp. butter with 1 tbsp. bacon over low heat. Whisk in flour and cook for 2-3 minutes. Slowly whisk in milk and cook for 5 minutes, whisking constantly. The sauce should be smooth and thick. Take off heat and stir in cheddar, gruyere, and nutmeg. Season with salt and pepper to taste. When cheeses are melted stir in bacon to combine. Stir in macaroni and toss to combine. Pour mixture into bacon dish and sprinkle topping over the macaroni mixture. Bake for 30 - 35 minutes until light brown and bubbly.