A Table avec Armonk Wines- Winter out
Below you will find our way to celebrate the end of winter while we still have temperatures below the 50 degree mark (and more importantly before any early Spring resolution)
so for the last big hivernal meal, let’s have it with a delicious Alpine celebratory sparkling wine.
This is the perfect recipe for any meal that needs you to use stale bread, and bacon that needs your love. It’ll make a terrifically caloric first course, or a nice appetizer, or…
4 slices white bread cut about 3/4 ” thick (see note)
6 tablespoons butter (see note)
4 oz bacon, cut into small pieces (lardons) If the bacon is salty, blanch before using, and allow to dry on paper towels.
1 small onion, finely chopped
¼ c flour (30 g, or a bit over 1 oz)
1 ½ c milk (whole if you have it, 1% or 2%, but not skim, please)
salt and pepper to taste
pinch of freshly grated nutmeg
1 c grated gruyere or comte (100g)
2 oz gruyere or comte cut into strips
Cut the crusts from the bread and slightly hollow the center. Use a tablespoon to make a slight depression in the bread. Press down gently – but don’t twist to prevent tearing the bread.
Heat 4 T of the butter in in a frying pan or griddle and wait until foam subsides. Add bread and fry on both sides till brown. Drain on paper towels.
Heat the remaining 2 T butter in a small saucepan, add the onion, and cook till soft. You are “sweating” the onion – not allowing it to brown.
Stir in the bacon and cook for two minutes. Sprinkle with the flour (making a roux) and continue to cook over low flame stirring constantly until bubbly.
Add the milk, bring to a boil, stirring slowly. Simmer for 2-3 minutes until it thickens. Remove from heat.
Season the mixture with salt, pepper, nutmeg. Taste it before you add the salt – you may not need much depending on the saltiness of the bacon.
Allow to cool slightly and stir in the grated cheese.
Preheat your oven to 450 and prepare a baking sheet – if you use a black or Teflon coated sheet reduce the heat by 25 degrees.
Lay out the bread slices on the baking sheet and spoon the cheese mixture on to it. Garnish with a few strips of the cheese. Brown in a very hot oven or under the broiler. Watch for burning. Serve immediately.
Note: You can use any bread that has good texture — a leftover Italian semolina, for example, or ciabatta, and for those, leave on the crust. As for the butter — the idea is to toast the bread with an oil. If you prefer, use olive oil and butter mixed or olive alone for the toasting, but not for the roux mixture.
Ayse- methode traditionelle -100% Gringet
Domaine Belluard-Les Perles du Mont-Blanc
Created in 1947, the Domain BELLUARD stretches on ten hectares in the little town of Ayse, in Haute-Savoie, France. It is located at the heart of the valley of the Arve, between Geneva and Chamonix Mont-Blanc.
Since 1988, Dominique BELLUARD has farmed one of the oldest Alpine vineyards, where remains an indigenous and unique grape variety, “Gringet.”
Today, for the best typicality of the wines, the main concern of the domain is to grow vines according to the biggest respect of terroirs and traditions. That’s why the domain transformed itself in 2001 into an organic-dynamic growing.