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Party Hearty: Extra Recipes!


Take a look at this incredibly decadent cheesy fondue bread—layered with melted waves of Gruyère and Emmentaler and just the right touch of white wine—and some scrum-diddly-umptious Candied Walnuts go perfectly with almost any cheese. Make ’em today!

Fondue Cheesy Bread
Yields 16
Gruyère and Emmentaler come together in everyone’s favorite melty dip, made portable (you’re welcome)
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Ingredients
  1. 1 loaf Italian bread
  2. 1 clove garlic
  3. 1 tablespoon olive oil
  4. 2 tablespoons dry white wine, such as pinot grigio
  5. Pinch ground nutmeg
  6. 2 cups grated Gruyère cheese
  7. 1 cup grated Emmentaler cheese
Instructions
  1. Heat oven to 400°F. Slice bread in half lengthwise. Tear out some of the bread’s center to make a shallow well. Halve garlic clove, and rub cut side on inside of bread. Place bread cut side up on a baking sheet, and set aside.
  2. Combine oil, wine, and nutmeg in a bowl, and whisk to emulsify. Brush mixture evenly over bread with a pastry brush, and top with Gruyère and Emmentaler. Bake for 10 minutes, until cheese is just melted. Let cool for 3 to 5 minutes, then slice each loaf half into 8 pieces, and serve immediately.
culture: the word on cheese https://culturecheesemag.com/
Photo Credit: “Toasted cheese…” by Brent Hofacker | Shutterstock


Candied Walnuts
Yields 2
This recipe will yield a bunch of nuts, so gift the rest to your guests or stash away for yourself. They won’t last long.
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Ingredients
  1. 2 cups walnuts
  2. ¼ teaspoon ground cardamom
  3. Pinch ground ginger
  4. Pinch ground cinnamon
  5. ½ teaspoon sea salt, plus more for sprinkling
  6. ¾ cup sugar
  7. 2 tablespoons water
Instructions
  1. Heat oven to 350°F. Line a rimmed baking sheet with parchment paper, and set aside. Spread walnuts on a separate rimmed baking sheet, and toast in oven for 7 to 10 minutes. Remove from oven and let cool.
  2. Combine cardamom, ginger, cinnamon, and salt in a small mixing bowl, and set aside.
  3. In a medium saucepan, heat sugar and water over medium-high heat, and cook without stirring until syrup dissolves and turns a deep amber color, 7 to 10 minutes.
  4. Quickly add spice mix and the walnuts to the saucepan, and stir to combine. Spread nuts onto lined baking sheet, and return to oven. Bake for another 7 to 10 minutes. About halfway through baking, open oven, use a fork to break any nut clusters apart, and sprinkle nuts with additional salt, if you like.
  5. Remove from oven. While nuts are still hot, break up any remaining clusters with a fork. Cool completely. Stored in an airtight container, nuts will keep at room temperature for about a week.
culture: the word on cheese https://culturecheesemag.com/
Photo Credit: “Candied Walnuts” by lauraslens | Shutterstock

culture: the word on cheese

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