Savory Comte Tarts with Slow Roasted Tomatoes, Comté and Chives
Savory Comte Tarts with Slow Roasted Tomatoes, Comt, and Chives Author: Nicki Sizemore Serves: 6 Print Ingredients 2½ cups all-purpose flour Kosher salt and freshly ground Black pepper 2 sticks (8 ounces) unsalted butter ⅓ to ½ cup ice water 2 to 3 dozen cherry tomatoes (on the vine, if you can find them) Extra-virgin olive oil ¾ cup milk ¾ cup cream 3 large eggs plus 1 large egg yolk 1¼ cups coarsely grated Comté cheese ¼ cup thinly sliced chives 6 small handfuls of fresh tender herbs, baby greens, and edible flowers Half a lemon, for seasoning Instructions Put the flour and 1 teaspoon of the salt into the...
Fresh Corn Polenta with Comté & Crispy Brussels Sprouts
Fresh Corn Polenta with Comté & Crispy Brussels Sprouts Author: Adapted from Chef Ryan Hardy, Charlie Bird Restaurant Serves: 4-6 Print “There’s nothing like the meaty sweetness of Comté cheese. To me, it’s the perfect cheese—especially in the fall when red wine is welcomed back to the table and the fruits of autumn peak our interest, “ states Executive Chef/Co-Owner Ryan Hardy of Charlie Bird restaurant in New York City. In this dish, he pairs Comté with creamy corn polenta and crispy Brussels sprouts for a side dish or first course that’s perfect in the fall and winter. Ingredients 10 ounces Brussels sprouts (about 3 cups), trimmed and sliced...
Comté with Sweet Hazelnuts
Comté with Sweet Hazelnuts Author: Adapted from Rachel Freier, Head Cheesemonger at Murray’s Cheese Bar Print “I pair these Sweet Hazelnuts with an older Comté, but they work just as great with a younger Comté!” explains Cheesemonger Rachel Freier of Murray’s Cheese Bar in New York City. Serve the hazelnuts alongside Comté on a cheese platter or on a dessert cheese plate for a delectable start or finish to any meal. Makes about 1 cup Ingredients 1 cup hazelnuts, or other nuts such as pecans or walnuts ⅓ cup maple syrup ⅓ cup honey 1 teaspoon vanilla extract Pinch salt Comté for serving, cut into slices Instructions Preheat the oven...
Comté Souffles
Comté Souffles Author: Adapted from Chef Jason Berthold Serves: 5 Print “ works beautifully with white wines just as much as it does with red wines,” explains Jason Berthold, former Executive Chef of RN74 in San Francisco (he has since left to start his own restaurant). He uses Comté in these stunning soufflés because of its versatility with wines and its nutty, sweet flavor. Serve the soufflés as a starter or main course with a salad. Ingredients 1 ½ cups whole milk 4 tablespoons (2 ounces) butter ⅔ cup (3 ounces) all-purpose flour 6 eggs, yolks and whites separated 6 ounces Comté, shredded (about 1 ½ packed cups) 2 teaspoons salt ...
Comté & Walnut Biscotti
Comté & Walnut Biscotti Author: Nicki Sizemore Recipe type: Appetiser Serves: 12-14 biscotti Print Flecked with fresh thyme and toasted walnuts, these Comté biscotti, adapted from Mark Bittman’s savory biscotti recipe (The New York Times), highlight Comté’s nutty aromas. Serve them alone or with slices of Comté for double the flavor. The biscotti pair wonderfully with both white and red wine, and are also delicious dipped into soups. Ingredients 4 ounces Comté, grated on small holes of box grater (about 1 cup, packed), divided, plus Comté slices for serving (optional) 2 eggs 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting ½...
Chilled Sweet Pea Soup with Comté Cream
Chilled Sweet Pea Soup with Comté Cream Author: Nicki Sizemore Recipe type: Appetiser Serves: 4 appetizer portions Print Comté’s nutty aromas are a delicious complement to the sweet earthiness of peas. In this recipe, chilled sweet pea soup gets topped with a dollop of Comté infused cream and thin shavings of Comté. It’s a showstopping first course that’s sure to impress! Ingredients ½ cup heavy cream 1 ounce Comté, finely shredded on microplane (about ½ cup packed), plus Comté for shaving Salt and freshly ground black pepper 2 tablespoons butter 1 medium leek, white and light green parts only, halved lengthwise and thinly sliced 1...
Comté-Stuffed Glazed Meatballs
Comté-Stuffed Glazed Meatballs Author: Nicki Sizemore Recipe type: Appetiser Serves: 16 meatballs Print These mouthwatering meatballs are glazed with mango chutney and stuffed with a delicious surprise—an oozing pocket of Comté! Sweet on the outside, moist and cheesy in the middle, they’re an irresistible twist on an ordinary meatball. Take caution: they disappear quickly! Ingredients ½ pound ground beef ½ pound ground pork 2 garlic cloves, minced ½ teaspoon ground cumin ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 tablespoon finely chopped parsley, plus additional for serving 1 tablespoon finely chopped cilantro, plus additional for...
Comté Tuiles with Asparagus & Prosciutto
Comté Tuiles with Asparagus & Prosciutto Author: Nicki Sizemore Recipe type: Appetiser Serves: 12 tuiles Print Crispy and nutty, Comté tuiles are delicious on their own, but they can also be topped with an array of ingredients, from salads, to charcuterie and smoked fish, to chutneys. In this version, Comté tuiles are topped with a vibrant asparagus and prosciutto salad and finished with an extra shaving of Comté. It’s a beautiful dish your guests won’t forget! Ingredients 4 ounces Comté, plus additional for shaving 2 tablespoons fresh lemon juice 1 garlic clove, peeled and smashed Salt and freshly ground black pepper 12 thin asparagus spears, woody...
Comté and Shrimp Skewers
Comté and Shrimp Skewers Author: Nicki Sizemore Recipe type: Appetiser Serves: 12 skewers Print Forget any notions about not combining fish with cheese! Comté is a surprisingly splendid match for seafood such as shrimp, scallops and trout. In this dish, Comté gets marinated in olive oil, lemon juice and seasonings and is combined with sautéed shrimp for an unforgettable combination! Ingredients ¼ cup extra virgin olive oil 1 teaspoon fresh lemon juice ½ teaspoon lemon zest ¼ teaspoon ground cumin ⅛ teaspoon ground fennel Salt and freshly ground black pepper 12 large peeled and deveined shrimp 12 1-inch cubes of Comté 1 teaspoon butter ...
Vegetable Potage with Comté Crisps
Vegetable Potage with Comté Crisps Author: Nicki Sizemore Recipe type: Appetiser Serves: 4-6 Print Comté crisps are the perfect accompaniment to a steaming bowl of vegetable potage, or thick soup. This version gets whizzed together in less than thirty minutes. Dunk a Comté crisp into the soup, take a cheesy bite, and welcome to heaven! Ingredients ¼ cup extra virgin olive oil, plus more for brushing crisps 2 medium onions, diced 2 medium carrots, peeled and diced 2 stalks celery, diced 1½ teaspoons salt, divided, plus additional for seasoning ½ teaspoon freshly ground black pepper, plus additional for seasoning 2 large garlic cloves,...
