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Onion Jam Baked Fontina with Delightful Palate’s Balsamic Garlic Honey

Delightful Palate’s Balsamic Garlic Honey Onion Jam  Baked Fontina

Delightful Palate’s Balsamic Garlic Honey Onion Jam

Baked Fontina

 

Adapted from Barefoot Contessa

Serves 4 – 6

 

¾ lb. Italian Fontina, rind removed and 1-inch-diced

¾ lb. Fresh Mozzarella, cut into 1-inch dice

½ cup Balsamic Garlic Honey Onion Jam (recipe follows)

1/4 cup Delightful Palate’s Balsamic Vinaigrette Garlic Honey

½ cup caramelized sliced mushrooms (recipe follows)

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

 

Preheat the broiler and position the oven rack 5 inches from the heat.

Distribute the balsamic onion jam, caramelized mushrooms on the bottom of the black iron skillet,  top the cubes of Fontina  and Mozzarella evenly in a 12-inch cast-iron pan. Drizzle on the ¼ cup balsamic garlic honey vinaigrette. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked cheese family-style — right out of the oven in the pan with bread for everyone to dip. 

Delightful Palate’s Balsamic Garlic Honey Onion Jam 

3 tablespoons olive oil

2 large onions, thinly sliced

Salt and Pepper

¼ cup Delightful Palate’s Balsamic Garlic Honey

Directions

Melt butter in large skillet over medium heat. Add onions and toss to coat with olive oil Cover and slowly cook onions, stirring occasionally, for 45 minutes or until a golden color Season with salt and pepper and deglaze the pan with balsamic garlic honey vinaigrette. 

Sautéed Mushrooms

1 1/2 pounds fresh mushrooms, sliced

3 tablespoons extra-virgin olive oil

1 1/2 teaspoons coarse salt

1/4 teaspoon freshly ground black pepper


Submerge the mushrooms in cold water, swish around to wash thoroughly, and drain. Trim the ends, slice and place in a large bowl
Put the olive oil in a large pan. Heat over medium-high heat seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 5 minutes.



Remove the lid, add the salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes.