2nd Day of Christmas Recipe

Gruyere Bites using the Alto-Shaam Smoke & Hold and Vector Ovens


4 tablespoons salted butter
2 tablespoons Sunflower oil
5-6 small Portobello mushrooms, thinly sliced
2 medium yellow onions, thinly sliced
1/4 teaspoon dried thyme
1 tablespoon sugar
1 1/2 tablespoon balsamic glaze
1/4 teaspoon garlic powder
salt and pepper, to taste
4 ounces of gruyere cheese
1 package (1 pound) frozen puff pastry, thawed
1 egg, lightly beaten


Step 1

Place gruyere cheese on a wire rack on a sheet pan.

Step 2

Put ice in the bottom of your Alto-Shaam Combi, then place soaked applewood chips in the smokebox, in the Combi.

Step 3

Cold Smoke for 25 minutes.

Step 4

While cheese is smoking, rub 4 TBSP of butter in a sheet pan, then add the mushrooms and onion, then drizzle sunflower oil over the veggies.

Step 5

Cook in the Alto-Shaam Vector at 400 degrees with 100% fan speed for about 5 minutes until tender.

Step 6

Add the dried thyme and sugar and continue to cook for 1 minute.

Step 7

In a mixing bowl add the caramelized onions and mushrooms, drizzle the balsamic glaze, garlic powder, and salt and pepper to taste, stir to combine. Allow time to cool to room temperature.

Step 8

Grate smoked gruyere cheese.

Step 9

Add the gruyere cheese to mushroom/onions and mix well.

Step 10

Line two baking sheets with parchment paper or silicone mats.

Step 11

Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding.

Step 12

Using a pastry brush, brush the beaten egg on the squares.

Step 13

Place a tablespoon of the caramelized onion mixture in the center. Bake for 7 minutes in the Alto-Shaam Vector. Let cool slightly before serving.