This simple recipe uses canned clams, or use fresh if have them, gruyere cheese, half and half and eggs. We added some optional chopped scallion.
AKA The Birchwood this take on the classic grilled cheese goes above and beyond. Onions are caramelized then combined with sauteed fresh mushrooms. The sandwich is served on whole grain bread and topped with Wisconsin Cheddar and Brick cheeses and a fresh fried egg.
Camembert cheese is topped with a warm glaze of sugar, cayenne pepper, pecans and cream.
Fondue features Cabot cheddar cheese, white wine, bay leaves and a touch of nutmeg.
Fondue flavored with cloves, nutmeg and heavy cream and served with fresh grilled flatbread.