Online exclusive Right at home American comfort food recipes, with wine pairings by Marlene Rossman Roth Käse Aged gRuyèRe slideR with suRchoix gRuyèRe Aïoli Daniel Fox, chef, Madison Club, Madison, Wis., burger and butter, and mix. Cook the burger to rare/medium-rare. (2) Place tomato slice, garlic, shallot, beet slice and bacon on the bottom of the bun. Add burger, and top with Roth Käse Surchoix Gruyère Aïoli and shaved Gruyère. Garnish plate with cornichons, and serve. Roth Käse Surchoix Gruyère Aïoli 2 egg yolks 2 t. Dijon mustard Pinch of salt 2 garlic cloves, finely minced Splash of fresh lemon juice 3 c. oil (grapeseed, canola or soybean oil) 1 c. Roth Käse Surchoix Gruyère, finely grated 1/2 c. apple (sour or sweet), small dice Salt and pepper, to taste Yield: 1 burger 1/4 lb. hamburger 2 t. butter, small dice 1”-3” soft bun, sliced in half Roth Käse Surchoix Gruyère Aïoli (recipe follows) Roth Käse Surchoix Gruyère, shaved 1 slow-roasted tomato, sliced 3 garlic cloves, diced and sautéed 1 shallot, diced and sautéed 1 round pickled beet, thinly sliced 1 thick slice applewood smoked bacon, fried and drained 3 cornichons, for garnish Method (1) In a small mixing bowl, add hamMethod (1) In a small bowl, combine egg yolks, mustard, salt, garlic and lemon juice; whisk together. (2) Slowly pour in oil while whisking constantly. (When building an emulsion, it is important to whisk very quickly while pouring the oil in very slowly. If the oil is incorporated too quickly, the aïoli will break). (3) After all the oil is incorporated, add cheese and apple. Season with salt, pepper and more lemon juice if necessary. Serve immediately, or refrigerate until ready to use. Wine pairing: The velvety Audelssa Cabernet Sauvignon 2006 (California), with sweet and smoky flavors of black and red berries, will make a perfect package with the smoked bacon, beef, Gruyère and aïoli. May 2010 | 53 EMMI-RoTh KÄSE USA