Best 4 Chestnut Spoon Bread With Fontina Cheese Recipes
In the realm of comforting and hearty dishes, chestnut spoon bread with fontina cheese stands out as a delectable culinary creation that combines the nutty sweetness of chestnuts with the rich, gooey goodness of melted fontina. This savory bread is not just a bread; it's an experience that tantalizes taste buds and warms the soul. As you savor each spoonful, you'll be transported to a realm of culinary bliss.
Our article presents two enticing recipes for chestnut spoon bread with fontina cheese. The first recipe showcases a classic rendition of this dish, featuring a delightful combination of chestnuts, milk, eggs, and seasonings. The result is a moist and flavorful bread that pairs perfectly with a variety of main courses.
The second recipe takes a more innovative approach, incorporating roasted chestnuts and earthy mushrooms into the mix. This variation offers a deeper layer of flavor and complexity, making it a perfect choice for those who appreciate bold and distinctive dishes.
Whether you're a seasoned cook or just starting your culinary journey, our recipes will guide you through the process of creating this delectable dish. With easy-to-follow instructions and helpful tips, you'll be able to whip up a batch of chestnut spoon bread with fontina cheese that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave your taste buds craving more.
BAKED FONTINA
Steps:
- Preheat the broiler and position the oven rack 5 inches from the heat.
- Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. 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 Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
GARLIC FONTINA BREAD
With its golden brown color and soft texture, this bread is a must at any family meal. It's a modified version of a traditional white bread recipe my brother gave me. Try it as garlic bread toast or for grilled cheese sandwiches - or enjoy it as is. -Cindy Ryan, St. Johns, Michigan
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, garlic powder, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in 1-1/2 cups cheese., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Punch dough down. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil and sprinkle with remaining cheese., Bake for 30-35 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 119 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 215mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
CHEESY CORN SPOON BREAD
Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Provided by Anna Stockwell
Categories Bread Butter Garlic Egg Corn Cornmeal Sour Cream Pepper Fontina Cheese Wheat/Gluten-Free Thanksgiving Side Bake
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
- Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.
BAKED FONTINA CHEESE
A delicious appetizer of melted cheese served in a rustic iron skillet. Dunk crusty bread and enjoy!
Provided by KathyP53
Categories Lunch/Snacks
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Combine garlic, thyme, and rosemary in small bowl and set aside. Spread cheese cubes in bottom of cast iron skillet and drizzle with olive oil. Sprinkle with garlic-herb mixture, then with salt and pepper. Place skillet under broiler and broil until cheese is melting, bubbling, and starting to brown, about 6-8 minutes.
- Serve immediately with crusty bread for dunking.
Nutrition Facts : Calories 790.7, Fat 66.6, SaturatedFat 34.6, Cholesterol 197.7, Sodium 1800.4, Carbohydrate 4.6, Fiber 0.3, Sugar 2.7, Protein 44
Tips:
- To save time, use a food processor to chop the chestnuts. - Be sure to toast the chestnuts before using them. This will bring out their flavor and make them more digestible. - If you don't have fontina cheese, you can substitute another type of hard cheese, such as Parmesan or cheddar. - Be careful not to overcook the spoon bread. It should be set in the center, but still slightly moist. - Serve the spoon bread warm with a salad or soup.Conclusion:
Chestnut spoon bread with fontina cheese is a delicious and easy-to-make dish that is perfect for a winter meal. The chestnuts add a nutty flavor and texture to the bread, while the fontina cheese provides a rich and creamy flavor. This bread is sure to be a hit with your family and friends.
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