Baked Fontina

I am all for buying two or three wedges of nice cheeses, plopping them on a cutting board, surrounding them with grapes and nuts and maybe something exotic like quince membrillo, and crossing “make-hors d’oeuvres” off my to-do list.

But every so often it’s nice to present something a teensy more special, more awe-inspiring, more spectacularly delicious. This baked fontina is the favorite party trick of my aunt — not the one that introduced me to salsa di parmigiano , the other one. She serves this bubbling fontina-herb-and-garlic-filled cast-iron skillet just as instructed with lots of crusty bread and swears that not a morsel ever remains. Because it is quite decadent, her other offerings consist of crispy kale chips and radishes with sea salt. My aunties are just full of good ideas.

This is definitely another good one to know this time of year — it’s super easy to put together and a guaranteed crowd pleaser. And if you are starting to feel anxious about how you might keep guests out of the kitchen this holiday season, here’s your solution: just plop down this cast-iron skillet in a nice cozy spot as far from your kitchen as possible — you’ll be sure to find some peace. But work quickly, because it won’t last long.

Description

Note: You can make a half recipe and bake it in mini cast-iron skillets. It works beautifully.

• 1 1/2 pounds fontina*, rind removed and 1-inch-diced
• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon minced fresh rosemary leaves
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 crusty French baguette

1. Preheat the broiler and position the oven rack 5 inches from the heat. (If you can’t get it exactly 5 inches, don’t worry.)
2. Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes (or longer if your pan is farther from the heat source), until the cheese is melted and bubbling and starts to brown.
3. Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

Notes

*Suggested brand: Italian Fontina Val d’Aosta

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Method: Broiler
• Cuisine: American

I am all for buying two or three wedges of nice cheeses, plopping them on a cutting board, surrounding them with grapes and nuts and maybe something exotic like quince membrillo, and crossing “make-hors d’oeuvres” off my to-do list.

But every so often it’s nice to present something a teensy more special, more awe-inspiring, more spectacularly delicious. This baked fontina is the favorite party trick of my aunt — not the one that introduced me to salsa di parmigiano , the other one. She serves this bubbling fontina-herb-and-garlic-filled cast-iron skillet just as instructed with lots of crusty bread and swears that not a morsel ever remains. Because it is quite decadent, her other offerings consist of crispy kale chips and radishes with sea salt. My aunties are just full of good ideas.

This is definitely another good one to know this time of year — it’s super easy to put together and a guaranteed crowd pleaser. And if you are starting to feel anxious about how you might keep guests out of the kitchen this holiday season, here’s your solution: just plop down this cast-iron skillet in a nice cozy spot as far from your kitchen as possible — you’ll be sure to find some peace. But work quickly, because it won’t last long.

Description

Note: You can make a half recipe and bake it in mini cast-iron skillets. It works beautifully.

• 1 1/2 pounds fontina*, rind removed and 1-inch-diced
• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon minced fresh rosemary leaves
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 crusty French baguette

1. Preheat the broiler and position the oven rack 5 inches from the heat. (If you can’t get it exactly 5 inches, don’t worry.)
2. Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes (or longer if your pan is farther from the heat source), until the cheese is melted and bubbling and starts to brown.
3. Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

Notes

*Suggested brand: Italian Fontina Val d’Aosta

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Method: Broiler
• Cuisine: American

Description

Note: You can make a half recipe and bake it in mini cast-iron skillets. It works beautifully.

• 1 1/2 pounds fontina*, rind removed and 1-inch-diced
• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon minced fresh rosemary leaves
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 crusty French baguette

1. Preheat the broiler and position the oven rack 5 inches from the heat. (If you can’t get it exactly 5 inches, don’t worry.)
2. Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes (or longer if your pan is farther from the heat source), until the cheese is melted and bubbling and starts to brown.
3. Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

Notes

*Suggested brand: Italian Fontina Val d’Aosta

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Method: Broiler
• Cuisine: American

Find it online : https://alexandracooks.com/2012/12/10/baked-fontina/

Some of you know my sister Lindsey. Some of you have only read about her here and thus only know about her penchant for crust-based dishes — pies and quiches in particular — and her love for Peeps and leftovers .

Let me tell you a little bit more. Lindsey, while a wonderful cook, doesn’t quite share the enthusiasm for cooking that many of the women in my family do.

“Why does everything have to be such a production?!”

The older I get, I tend to agree with this last statement more and more. It’s the simplest meals with the most minimal cleanups that leave everyone the happiest.

I should also note that Lindsey is a doctor, has two children, plays in an orchestra and is far too busy to spend time toiling in the kitchen. That said, a few days ago I called her and much to my surprise discovered she had been in the kitchen whipping up an almond torte in preparation for a few visitors.

“Little Lindis!” I exclaimed. (Yes, my sister is 32, and I still call her by her childhood nickname. We also still chase each other up the stairs and shriek in fear when we get together…that’s normal, right?) “I am so impressed.”

“Oh please,” she replied. “It’s so easy. It’s the only thing I make anymore.”

My sister (and the family as a result) has been making this torte since 1997, when she discovered the recipe in my mother’s copy of Chez Panisse Desserts , which is now in my possession. Truly, this almond torte, made entirely in the food processor, is one of the simplest and most delicious desserts you could ever prepare.

It’s definitely for almond/marzipan lovers and like the orange-and-olive oil cake and Teddy’s apple cake , tastes better with each passing day, so don’t be afraid to make it a day or two in advance if you’re preparing for a holiday gathering.

Dusted with powdered sugar, nothing will look more elegant on your dessert table. I hope all of your holiday preparations are going well.

I am not partial to any particular brand of almond paste, but if you can find a 7-oz box (which seems to be standard), that is ideal for this recipe:

This torte is made entirely in the food processor. First the almond paste and sugar are blended:

and blended:

Then the eggs are added one at time. This is what the finished batter looks like:

Description

Adapted from Chez Panisse Desserts

Author Lindsey Shere’s notes: Serve this torte with a cup of coffee or tea or a glass of Sherry, or better, an Italian Aleatico or Passito. It is also good with sliced peaches or nectarines and crème anglaise.

Be sure to buy almond paste versus marzipan, which are often placed next to each other in the baking aisle. Second, the recipe in Chez Panisse Desserts calls for 8 oz. of almond paste, but we have always just used one of those tubes that usually weighs 7 oz. If you don’t have a scale and can’t find a 7-oz tube of almond paste, measure out the 7/8 cup, but don’t pack it too tightly.

• 1¼ cups ( 250 grams ) sugar
• 7/8 cup ( 7 oz ./ 200g ) soft almond paste, see notes above
• 1 cup ( 227 grams | 2 sticks) softened unsalted butter
• 1 tsp . vanilla extract
• 1/8 tsp . almond extract (optional)
• 6 eggs
• 1 cup ( 4.5 oz / 130g ) flour
• 1½ tsp . baking powder
• ¼ tsp . salt
• powdered sugar for dusting

1. Preheat the oven to 325ºF. Beat the sugar with the almond paste until the almond paste is in fine pieces. Or, better, pulverize it in a food processor. Beat in the butter and the vanilla, then cream the mixture until it is light and fluffy. Beat in the whole eggs, one at a time — the eggs should be at room temperature — beating well after each addition so the eggs are thoroughly mixed in.
2. Mix the flour, baking powder, and salt, and beat in just until thoroughly blended.
3. Butter a 9-inch springform pan and turn the batter into it, smoothing the top evenly. Bake for 1 to 1¼ hours, but start checking at the 40-minute mark — depending on the pan material and your oven, the cake may be done between 40 and 50 minutes. A toothpick inserted in the center comes out clean, and the center feels springy when you push it gently.
4. Let cool for about 20 minutes before releasing the sides of the springform pan.

• Prep Time: 10 minutes
• Cook Time: 1 hour 25 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American/French