My special thanks to the famous French baker, Gontran Cherrier, for letting me share his delicious recipe with you.
With creamy spinach and artichokes, and a melted cap of Comté cheese, this is the ULTIMATE dip and is always a huge hit! It’s elegant enough for special occasions or holidays, and yet laid-back enough for casual parties or potlucks. Best of all, it can be assembled ahead of time and then baked off right before your guests arrive! You can use 10- or 11-ounces of spinach, depending on the package size you buy (you can either use two 5-ounce containers or one large 10- to 11-ounce container). It looks like a ton of spinach, but it cooks down considerably (be sure to drain the spinach after cooking to remove the water). Serve the dip with crackers, vegetables and/or toasted baguette slices (to toast the bread slices, brush them lightly with olive oil, then bake them in a 375 degree oven until golden, about 6-10 minutes). Serve the dip warm, and watch it disappear!
This luscious and creamy sweet potato souffle is the perfect special occasion side dish or vegetarian main course. With a luscious, creamy center and a melted cheese topping, it’s one of my all time favorite holiday side dishes, and it’s also a fabulous vegetarian anytime dinner when paired with a salad (it’s one of my husband’s favorite weeknight dinners). Best of all, it’s really easy to prepare, and it can be made in advance!! The soufflé gets whipped up right in the food processor using boiled sweet potatoes, nutty Comté cheese (you could go for a mild Gruyere instead), eggs, half-and-half, cinnamon, nutmeg and a hint of brown sugar. It has an irresistible sweet-and-savory flavor. You can use a classic round soufflé dish or any 2-quart baking dish.
These vegetarian bombshells are a delicious main course or a stunning side dish! Honeynut squash halves are stuffed with a fragrant filling of quinoa, celery, apples, rosemary, thyme, spinach and pecans, and are capped with melted nutty Comté cheese. It’s the perfect dish for fall and winter and is a beautiful addition to the holiday table. Honeynut squashes look like mini butternuts but have a sweeter, richer flesh. If you can’t find them, you can use acorn squashes instead (if that’s the case, I like to add a touch of butter and maple syrup as noted in the recipe below, as the flesh isn’t quite as sweet as honeynuts). You’ll need cooked quinoa for this recipe (see note below), which can be made ahead. *For a vegan version, swap out the butter for olive oil and use a vegan cheese.
This silky Comte cheese fondue is easy to make and utterly irresistible! It makes for a fun, hands-on dinner that the whole family loves. If you can’t find Comté, try a good quality Gruyere or Emmenthaler, or a mix of both.