A celebration of Swiss style

July 31, 1991|By Heather Locke | Heather Locke,Evening Sun Staff

SWITZERLAND IS celebrating it's 700th anniversary, and Michael Rork, Executive Chef of Harbor Court Hotel is celebrating right along with it.

Hamptons, Harbor Court's swanky restaurant, offers a Swiss selection on the menu each night. The hotel also is running specials throughout the summer that offer people a chance to sample Swiss food and wines.

The typical American has had little exposure to Swiss food, with maybe the exemption of knowing about Swiss chocolates.

Rork explained that Swiss food comes from a variety of different European countries, "Swiss food is a combination of European foods; mostly French, German, and Bavarian." Fresh fish are incorporated into the menu.

In August the hotel will host two specials to acquaint people to Swiss foods and wines. On August 7, Phillip Bernot and Melissa Sere of the Swiss Wine Council co-host an informal discussion on Swiss wines. Wine samples and hors d'oeuvres will be served.

On August 19, a Swiss dinner and cocktails will be served. Rork and a special guest chef will demonstrate Swiss cooking techniques.

For more information call the hotel at 234-0550.

Swiss Chard and Spinach Turnovers

Vegetable Mixture:

16 ounces Swiss chard leaves

8 ounces fresh spinach

1 large onion

2 ounces butter

1 cup heavy cream

2 tablespoons pinenuts

4 ounces raisins

6 tablespoons Gruyere cheese, grated

Salt and freshly ground pepper to taste

1 sheet puff pastry

1 egg white

1 egg yolk

Sauce, recipe below

Wash Swiss chard and separate leaves from shoots. Remove all stems from spinach. Chop all leaves coarsely. Chop onion finely. Heat butter in a large casserole. Saute onion. Add chard and spinach. Saute briefly. Stir in cream. Bring to boil. Add pinenuts, raisins, and cheese. Cook for about 10 minutes or until thickened. Season with salt and pepper. Let this vegetable mixture cool.

Preheat oven to 400 degrees. Roll out puff pastry to a thickness of one-sixteenth-inch. Cut out circles three-inches in diameter. Place two tablespoons vegetable mixture in center. Brush edge with egg white. Fold into semi-circles. Press edges together. Place turnovers on a buttered baking sheet. Brush with egg yolk. Bake for five to seven minutes, or until golden brown.

Sauce

1 onion

1 ounce butter

1 cup heavy cream

2 tablespoons Gruyere cheese, grated

1 tablespoon chervil, finely chopped

1 tomato, skinned, seeded, juiced and diced

Fresh herbs for garnishing

Chop onion finely. Heat butter in a small saucepan. Saute onion. Stir in cream. Add cheese, chervil, and tomatoes. Stir well. Boil until sauce reaches creamy consistency. Season with salt and pepper.

Coat plates with sauce. Set turnovers in center. Garnish with fresh herbs.

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