Culture Magazine

60 culturecheesemag.com C H E E S E+ 202 2 R E C I P E S Kale and Appenzeller Strata This comforting breakfast or brunch casserole can be made in advance for easy entertaining. Add sweet sausage for a heartier version. Serves 6 to 8 1 tablespoon extra-virgin olive oil 1 medium-large red onion, minced 6 garlic cloves, minced 3 cups chopped lacinato kale 1 teaspoon sea salt ½ teaspoon black pepper ½ teaspoon chili flakes 1 teaspoon butter 1 pound sourdough bread loaf, cubed 2 cups finely grated Appenzeller 1 cup finely grated aged white cheddar ½ cup finely grated parmesan 10 large eggs 2½ cups milk 3 tablespoons Dijon mustard Heat oil over medium-high heat in a large saucepan. Add onion and cook for 5 minutes, stirring occasionally. Add garlic and cook for 30 seconds more. Add kale, cover, and cook until wilted. Stir in salt, pepper, and chili flakes. Remove from heat and cool completely. Heat oven to 350°F. Butter a 12"x9" baking dish. Add half of cubed bread in an even layer, top with one-half cooked kale, and half of each cheese. Repeat this process to create a second layer. Whisk together eggs, milk, and mustard in a medium bowl. Slowly pour mixture over bread layers. Cover tightly with foil and bake for 1 hour or until golden brown. Rest for 5 to 10 minutes before serving. Savory Appenzeller and Rosemary Sablés Sablés are a classic French crumbly cookie that comes together in a pinch. Make these for a surprise savory addition to a holiday cookie tray. Makes about 4 dozen 3 cups flour 3 cups grated Appenzeller 3 stalks rosemary, leaves separated and finely chopped ¼ teaspoon chili powder ¼ teaspoon salt 3 sticks salted butter at room temperature 1 egg yolk Combine flour, Appenzeller, rosemary, chili powder, and salt in a bowl. Mix in butter and egg yolk until a dough forms. Add 1 to 2 teaspoons of cold water as needed if mixture doesn't come together. Wrap dough tightly with plastic wrap and refrigerate for 15 minutes. Heat oven to 350°F. Roll dough into ¼-inch rectangle between two sheets of parchment paper to prevent sticking. Cut 1½-inch squares with a knife. Arrange cookies on a baking tray lined with parchment paper or a silicone liner. Bake for 15 to 20 minutes until just brown. Cool completely before serving.

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