Appenzeller Cheese Crisps Food

APPENZELLER CHEESE CRISPS

Steps:

• Bring milk just to a boil over moderate heat in a 3-quart heavy saucepan and remove from heat. Whisk in cheeses until melted, then cool to room temperature, about 15 minutes.
• Meanwhile, whisk together flour, baking powder, salt, and pepper in a large bowl.
• Stir eggs and beer into cheese mixture, then stir into flour mixture until combined. Force batter through a medium-mesh sieve into a 2-quart measure or bowl and let stand, uncovered, 30 minutes.
• Transfer batter to squeeze bottle.
• Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) until thermometer registers 320°F. Working very quickly, squeeze batter into hot oil in loose swirls to form 4 (2 1/2-inch) lacy rounds, then fry, turning over once, until golden, about 1 minute total. (Rounds will expand to about 3 inches as they cook.) Transfer with a slotted spoon to paper towels to drain in 1 layer. Make more crisps in same manner. Serve warm or at room temperature.

MACARONI 'N' APPENZELLER CHEESE WITH CREME FRAICHE

Steps:

• Cook the elbow macaroni in boiling salted water until al dente. Drain and set aside. *Important*: Reserve 1 cup of the pasta liquid.
• Return the hot, cooked pasta to the pot. Toss with the garlic, shallot, shredded cheese, creme fraiche, nutmeg, salt, pepper and butter. Heat should be on low but no higher to avoid burning the cheese.
• Ladle in approximately 1/4 cup of the pasta cooking liquid, tossing ingredients gently.
• If the cheese does not melt right away, increase heat to medium for a few moments. The cooking liquid will help create a light, saucy coating of cheese for the pasta. Most importantly, be extra careful not to burn the ingredients!
• If the pasta seems dry, ladle in a bit more liquid, only 1/4 cup at a time, until the macaroni is creamy but not watery.
• Transfer to pasta platter and serve hot.
• Garnish with fresh minced parsley if desired.

VORARLBERG CHEESE SPAETZLE (DROP NOODLES)

Steps:

• Mix together the flour, eggs, salt and milk into a rough and very thick batter. Don't over mix -- if you can see a little flour, that's okay. If the batter seems very wet, add another teaspoon of flour.
• Bring a very large pot of water to the boil.
• Use the spaetzle maker, colander, or other method to force the batter into the boiling water. Don't do more than enough to make a single layer on top of the water.
• The noodles will rise to the top. They need only about ten seconds, after which they are scooped out with a slotted spoon and put in a large bowl.
• Each layer of noodles should be sprinkled, liberally, with the grated cheese.
• Continue with the drop noodles, layer by layer, until you've gone through all the batter.
• Cover the last layer with what remains of the cheese.
• Cover the whole bowl with aluminum foil and put in the oven on the lowest setting to keep warm.
• Melt butter in a large, heavy skillet.
• When it's very hot, add the onions. Lower heat to medium low, and let the onions cook until they are crisp and brown.
• Remove the bowl of cheese drop noodles from the oven and pour the buttery, crisp onions over the top.
• Note that you can increase or decrease this recipe by using this formula: per serving, 1 egg, 100 grams flour, and 1/8 liter milk, with additional cheese to taste.