Classic Cheese Fondue

Start to finish: 15 minutes
Impresses: Everyone at the party

Ingredients
8 ounces shredded Gruyere cheese
8 ounces shredded Swiss cheese
1½ teaspoons cornstarch
2 tablespoons salted butter
1 small shallot, minced
3 garlic cloves, minced
1 cup dry white wine, such as sauvignon blanc
Freshly ground black pepper, to taste
Kosher salt, to taste
¼ teaspoon freshly grated nutmeg
1½ tablespoons sweet vermouth

Method
In a medium glass bowl, combine shredded Gruyere, Swiss cheese and cornstarch. Toss gently to coat and set aside.

In a small Dutch oven, melt butter over medium heat. Add shallot and a pinch of kosher salt, stirring to coat. Cook until the shallot begins to soften and turn translucent, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute more.

Lower the heat and pour in wine. Immediately stir in the shredded cheeses. Stir mixture constantly until cheese is melted and smooth, about 3 minutes. Stir in kosher salt and black pepper, to taste, followed by nutmeg and sweet vermouth.

Transfer to a fondue pot, if desired, and serve immediately.

The big dippers:

• Cubed bread (try sourdough or a rustic, seeded loaf)

• Granny Smith apples

• Lightly steamed broccoli and cauliflower

• Lightly steamed asparagus

• Lightly steamed carrots

• Cherry tomatoes

• Fresh green beans 

Grilled Beer Cheese Dip

Start to finish: 20 minutes
Impresses: A crowd

Ingredients
8 ounces sharp cheddar cheese, shredded
6 ounces fontina cheese, shredded
4 ounces Gruyere, shredded
1½ teaspoons cornstarch
4 tablespoons salted butter
½ white onion, diced
3 garlic cloves, minced
1 tablespoon all-purpose flour
4 ounces cream cheese, softened
12 ounces beer, a lager preferred, such as an Oktoberfest or Pilsner
¾ cup heavy cream
Kosher salt, to taste
Paprika, for serving
Green onions, sliced, for serving
Soft pretzels, for serving

Method
Place a 12-inch cast-iron skillet over medium-high heat on the grill. Allow the pan to heat 5–7 minutes. While the pan heats, toss the cheddar, fontina and Gruyere with the cornstarch and set aside.

When the pan is hot, add the butter and onion. Stir to coat, cooking the onions for 3 minutes, or until softened. Stir in the garlic and cook until fragrant, about 1 minute. Add the flour and stir to combine, cooking for another minute.

Add the cream cheese and stir vigorously until melted and smooth; mixture will be thick. Whisk in the beer until smooth and well-combined. Add the cheeses and heavy cream. Move pan to indirect heat, and stir until dip is smooth. Taste and add kosher salt as needed.

Remove pan from heat and sprinkle with paprika and sliced green onions to serve.

Notes: Heat the pre-made soft pretzels on the grill. Brush the pretzels with melted butter, sprinkle with salt and place over direct high heat for 2–3 minutes, or until warmed through.

Grilled Mac and Cheese

Start to finish: Active: 30 minutes
Impresses: 8 as a side, 4 as an entree

Ingredients
16 ounces dry pasta, such as elbow or cavatappi
1 cup heavy cream
2 cups half & half, divided
1 cup water
4 tablespoons salted butter, cut into cubes
4 ounces medium cheddar cheese, cut into cubes
4 ounces Monterey Jack cheese, cut into cubes
1 teaspoon kosher salt, plus more to taste
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground mustard
3 ounces Gruyere, shredded
Freshly ground black pepper, for serving 

Method
Spray a large, shallow Dutch oven with baking spray. Pour the pasta into the pot along with the heavy cream, 1 cup of the half & half and water. Scatter butter, cheddar and Monterey Jack cheese over the pasta. Sprinkle with kosher salt, garlic powder, onion powder and ground mustard.

Cover and place the pot over low direct heat and high indirect heat (if your grill has a thermometer, it should be measuring around 500 F) and close the lid of the grill. Cook the pasta for 20 minutes before removing the lid and stirring to combine. At this point, the noodles should be fully cooked and the sauce should be creamy.

Remove pot from heat, and add the remaining half & half and Gruyere. Mix until smooth, and serve immediately with a generous sprinkle of coarse black pepper. 

French Onion Soup

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Start to finish: 1 hour
Impresses: 4

Ingredients

For the soup:
4 tablespoons unsalted butter
6 large yellow onions, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh thyme, minced
½ cup white wine
6 cups beef stock
1 bay leaf
½ teaspoon ground white pepper

For the grilled cheeses:
4 tablespoons unsalted butter, sliced
French baguette
1 cup Swiss cheese, shredded
1 cup Gruyere cheese, shredded

Method

For the soup:
Melt butter in a heavy-bottomed skillet over medium heat. Add sliced onions and cook until caramelized, about 35 minutes, stirring frequently. Stir in garlic and thyme, and cook an additional minute. Bring heat to medium-high and add white wine to deglaze the pan.

Pour in beef stock, bay leaf and white pepper. Simmer for 10 minutes.

For the grilled cheeses:
Heat oven to 425 F. Add butter slices to a large baking sheet and place in the oven until butter melts, about 5 minutes. While butter melts, cut 8 slices off the baguette. Place bread slices on the baking sheet in a single layer. Top 4 slices with ¼ cup each of shredded Swiss. Top the remaining four slices with ¼ cup each of shredded Gruyere. Bake for 5 minutes, or until cheese starts to melt. Assemble sandwiches by pairing a Swiss half with a Gruyere half.

Return to oven to bake an additional 3 minutes.

To serve:
Ladle into a bowl or ramekin and top with a petite grilled cheese.

The French Onion

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Start to finish: 30 minutes
Impresses: 1

Ingredients
3 tablespoons butter, softened
1 tablespoon olive oil
1 onion, thinly sliced
2 slices whole-wheat or rye bread
2 ounces deli roast beef, sliced
2 ounce Gruyère cheese, shredded

Method
Heat a nonstick skillet over medium heat. Add in 2 tablespoons butter and olive oil.

Once butter has melted, add in sliced onions and toss to coat. Sauté until translucent, then reduce heat to medium-low. Cook, stirring frequently, until soft and caramelized, about 15–20 minutes. Set aside.

Spread remaining tablespoon of butter on one side of each slice of bread. Layer 2 tablespoons caramelized onions, roast beef and Gruyère atop the opposite side of one slice and top with the other slice, buttered side up.

Place sandwich in skillet and toast until browned and cheese is melted, about 3–4 minutes per side. Slice and serve immediately.