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MAKE YOUR THANKSGIVING FULL OF CHEESYNESS AND GOOEYNESS !
We know this a busy time of year, so we put together these easy and quick recipes to help with your Thanksgiving dinner!
"Emmantal Swiss" & "6 Month Le Gruyere" is the best melting cheese in the world and it's on sale each and every day in November.
$1.00 OF A Lb!
Stop in or Order On-Line for shipping or Store to Car delivery!
www.pennmac.com
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$1.00 OFF
EMMANTALER SWISS
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$1.00 OFF
6 MONTH
LE GRUYERE
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Pull Apart Bread
Ingredients
- 1 long or round loaf, 500 g,
- rustic Italian bread, farmhouse bread etc., stale
- 300–400 g Emmentaler Swiss
- 100 g butter
- 2 bunches chive
- 2 tbsp grainy mustard or poppy seed
Recipe information
- 15 minutes, plus 25 minutes to bake
- 7 Servings
Preparation
Preheat the oven to 175 °C. A good bread knife is essential. Cut into the bread crossways, without cutting through the base. Cover a baking tray with greaseproof paper and a large piece of aluminium foil (use the best quality possible).
Cut the Emmentaler AOP in thin slices and the chive in rolls. Melt the butter, add the chive and either mustard or poppy seeds. Press the cheese into the incision, drizzle over the chive butter. Wrap the bread in the aluminium foil. Place in the centre of the oven and bake for 15 minutes. Remove the foil and bake again for a further 10 minutes.
You can replace the mustard with these variations: Hot: finely cut chili Garlic: finely sliced garlic and chopped parsley Mushroom: finely chop mushrooms with the same amount of bunched onions, sweat in butter, until the liquid is fully evaporated. Bacon: finely cut, fried until crispy
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Bacon-Gruyere Smashed Potatoes
Ingredients
- 1/2 cup butter, divided
- 3 large sweet onions, halved and thinly sliced
- 1-1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
- 3-1/2 pounds medium red potatoes, halved
- 1 cup 2% milk
- 10 slices bacon strips, cooked and crumbled
- 1 cup shredded Le Gruyere
- Chopped fresh parsley, optional
- In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes.
- Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.
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When you choose to shop small, you give back to YOUR community!
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Store Hours:
Mon-Sat. 8:00 am - 4:00pm
Sun 9:00 am - 2:00pm
Shop Online 24/7 |
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