MISSION, KS -- (Marketwire) -- 09/13/12 -- (Family Features) Comfort food is different for everybody, but the deep satisfaction each mouthful brings is the same. To warm the body and the soul on a chilly day, give your favorite comfort foods a delicious makeover with recipes that use Wisconsin-made Grand Cru Gruyere cheese. Gruyere is a great melting cheese with lots of flavor, which means you get more flavor in every bite.
•Instead of Swiss, try Grand Cru Original - Cured over four months; smooth, mellow, light floral notes; melts easily. Try in fondue, ham and turkey Panini, and classic onion soup.
•Instead of cheddar, try Grand Cru Gruyere Reserve - Cured six to nine months; nutty undertones and hints of fruitiness. Try in omelets, quiche, and lobster mac and cheese.
•Instead of Parmesan, try Grand Cru Gruyere Surchoix - Cured at least nine months; firm texture, complex flavors of caramel, fruit and mushroom. Grate onto risotto or pasta carbonara.
To satisfy your comfort food cravings with more recipes like these, visit www.rothcheese.com.
Roast Beef BaguetteYield: 2 servings 1 tablespoon butter 2 medium yellow onions, thinly sliced 1/4 cup Port or Madeira 1 medium baguette (approximately 12 to 14 inches) 4 ounces Roth Grand Cru Gruyere, sliced 8 ounces deli roast beef, shaved or thinly sliced 1 cup au jus or dark beef broth
Preheat oven to 375 degrees F.
Over medium heat, sauté onions in butter until soft, lightly browned and caramelized. Turn heat to medium-high, add Port or Madeira, and cook until liquid has almost evaporated. Set aside until serving.
Split baguette down the center, leaving loaf intact.
Place cheese in bottom of baguette. Top with roast beef and caramelized onions. Wrap baguette in aluminum foil and bake for 20 to 25 minutes until hot.
To serve, remove foil and slice baguette in half. Serve each portion with a small cup of hot au jus or beef broth for dipping.
Savory QuicheYield: 6 to 8 servings 1 9-inch store bought or homemade pie crust, pre-baked 1/4 pound bacon, chopped 1/2 pound oyster and shiitake mushrooms, sliced 2 small leeks, cleaned, trimmed and thinly sliced 1 teaspoon fresh thyme, chopped 1 teaspoon nutmeg, freshly ground 1 tablespoon fresh chives, chopped Salt and pepper to taste 6 eggs 3/4 cup heavy cream 1/2 cup whole milk 8 ounces Roth Grand Cru Gruyere, grated
Preheat oven to 425 degrees F.
Sauté bacon in skillet. When fully cooked, remove bacon and reserve half the drippings in skillet.
Add mushrooms and cook for 3 to 5 minutes, until tender. Add leeks and cook for an additional 3 to 5 minutes. Return bacon to skillet. Season mixture with thyme, nutmeg, chives, salt and pepper; remove from heat.
