This sheet pan kielbasa bake is cozy, comforting and simple to prepare. Thanks to sauerkraut and onion, this kielbasa bake packs a healthy punch with gut-healthy ingredients.
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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
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.
Start to finish: 30 minutes
Impresses: 6
Ingredients
2 pounds ground turkey
2 eggs
1 tablespoon garlic paste
1 tablespoon minced parsley
1 tablespoon dijon mustard
Salt and pepper
6 slices Swiss cheese
12 iceberg lettuce leaves
¼ cup mango jam
1 avocado, thinly sliced
Method
Heat grill to medium-high heat.
In a large bowl, combine turkey, eggs, garlic, parsley, dijon and a sprinkling of salt and pepper. Form mixture into 6 patties.
Grill 5–7 minutes before flipping and grilling an additional 5 minutes, until juices run clear. Top each patty with Swiss cheese, close lid, and cook 1 minute to melt.
Remove patties from the grill.
To assemble: Lay one lettuce leaf onto a piece of parchment paper. Add patty, a spoonful of mango jam and a few slices of avocado. Top with another lettuce leaf and wrap tightly to hold together while eating.
Serve immediately.
A food magazine celebration dairy and those who make it.
