Recipes

Alto-Shaam

2nd Day of Christmas Recipe

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

INGREDIENTS

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

1

Step 1

Place gruyere cheese on a wire rack on a sheet pan.
2

Step 2

Put ice in the bottom of your Alto-Shaam Combi, then place soaked applewood chips in the smokebox, in the Combi.
3

Step 3

Cold Smoke for 25 minutes.
4

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.
5

Step 5

Cook in the Alto-Shaam Vector at 400 degrees with 100% fan speed for about 5 minutes until tender.
6

Step 6

Add the dried thyme and sugar and continue to cook for 1 minute.
7

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.
8

Step 8

Grate smoked gruyere cheese.
9

Step 9

Add the gruyere cheese to mushroom/onions and mix well.
10

Step 10

Line two baking sheets with parchment paper or silicone mats.
11

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.
12

Step 12

Using a pastry brush, brush the beaten egg on the squares.
13

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.