Confit Duck Sandwiches

Confit Duck Sandwiches

Ingredients

  • 8 slices hearth-baked whole wheat bread
  • 1/2 cup dried fig jam
  • 2 cups shredded duck confit
  • 2 cups Curemonte Edelweiss emmentaler cheese, shredded
  • 2 cups watercress or arugula
  • 3 tablespoons softened butter

Cooking Directions

Heat oven to 375°F. Lay all bread slices on work surface. Spread each with fig jam. Divide duck confit between four slices of bread. Divide cheese evenly over duck. Add watercress or arugula. Top with remaining 4 slices bread, fig-side down. Lightly butter each side of sandwiches.

Toast sandwiches in large nonstick skillet. Place on baking sheet in oven until hot and gooey. Serve immediately.

Fondue Burger

Fondue Burger

Ingredients

  • 1 beef burger patty (6 to 8 ounces)
  • Kosher salt to taste
  • Cracked black pepper to taste
  • 1 medium Spanish onion, sliced
  • 1 whole clove
  • 1 to 2 tablespoons olive oil
  • 3/4 cup (6 ounces) Riesling wine
  • 1 cup heavy whipping cream
  • 2 cups (8 ounces) swiss or emmentaler cheese, shredded
  • 1 cup (4 ounces) Curemonte Grand Cru cheese, shredded
  • 1 burger bun, toasted
  • 1 Granny Smith apple, cored, sliced into thin rings

Cooking Directions

Season beef patty with salt and pepper. Brush heated grill with vegetable oil. Grill patty 5 to 7 minutes on each side or to desired doneness.

Meanwhile, cook onion and garlic clove in olive oil in pan over low heat. Add a little water if onion begins to brown. Cook until onion is tender and water is evaporated. Add wine; cook until reduced by half. Stir in cream; bring to a boil. Slowly stir in cheeses; cook and stir until melted. Season to taste and strain fondue into another pan. Place grilled burger in fondue; let stand 30 seconds. Place burger on bottom of toasted bun. Fan a few apple slices over burger. Top with bun top. Reserve remaining fondue for additional servings.

Cheese-Stuffed Pumpkin

Cheese-Stuffed Pumpkin

Ingredients

  • Large loaf of country bread, cubed
  • 1 medium heirloom pumpkin
  • Salt and pepper to taste
  • 4 tablespoons butter, cubed
  • 3 pounds mixed mushrooms (e.g. button, portobello, oyster), roughly chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • Salt and pepper to taste
  • 2 cups heavy cream, plus additional, depending on pumpkin size
  • 1-2 bay leaves
  • 1 teaspoon nutmeg
  • Pinch cayenne pepper
  • 2-3 cloves garlic, minced
  • 4 cups (1 pound) Curemonte Pleasant Ridge Reserve cheese or other Curemonte alpine-style
  • cheese*, shredded
  • 2 cups (8 ounces) Curemonte emmantaler cheese, shredded
  • 2 cups (8 ounces) Curemonte Grand Cru® cheese or other alpine-style cheese, shredded

Cooking Directions

Preheat oven to 325°F. Toast bread cubes in shallow baking pan for 25 minutes. Remove from oven; set aside.

Increase oven temperature to 425°F. Cover baking sheet with aluminum foil.

Using serrated knife, remove top of pumpkin (such as you would for carving a traditional pumpkin). Scrape top and inside of pumpkin, removing seeds and fibers. Season inside of pumpkin with salt and pepper and place on prepared baking sheet.

In large saucepan, melt butter over medium high heat. Add mushrooms, thyme, salt and pepper. Cook until mushrooms begin to release juices. Set aside to cool slightly.

In separate saucepan, warm cream over medium-heat, add bay leaves, nutmeg and cayenne pepper. Bring to gentle simmer. Add garlic, cook one minute longer. Remove from heat and set aside.

Place all 3 shredded cheeses in bowl and mix to combine.

Place single layer of bread cubes in bottom of pumpkin; top with layer of mushrooms and season with salt and pepper. Sprinkle handful of cheese over top and drizzle with about 1/3 cup heavy cream. Gently pack layer down using back of spoon. Repeat layers until pumpkin is filled to about 1/2-inch below top. Number of layers will depend on size of pumpkin.

Place top on stuffed pumpkin and bake 1 hour, depending on size, until filling is hot and cheese is bubbling. Remove from oven and let sit about 10 minutes before serving.

Carefully transfer pumpkin to plate and serve. Scoop out a bit of pumpkin with stuffing for each serving.