' Le Cuvier - WP-Rosemary & Quince-glazed Chicken & Fontina

WP-Rosemary & Quince-glazed Chicken & Fontina

Ham, Gruyere & Olive Country Loaf

Adapted from food.com

(excellent with 2009 Chardonnay Reserve)

4 eggs
1 2/3 cups plain white flour
2 1/2 tsp baking powder
1/3 cup olive oil
2 Tbsp butter, melted
1/2 cup dry white wine
1/4 cup port wine
1 1/2 cups pitted green olives (brined olives are better)
2 cups chopped ham
2 cups gruyere 
salt
pepper

Heat oven to 400°. In a bowl beat the eggs until pale yellow & frothy. Stir in flour, baking powder, olive oil, melted butter, wine & port. Chop the ham, cube the cheese & slice the olives. Stir in ham, cheese, olives, salt and pepper to taste. Pour mixture into greased bread tin, loaf tin or cake pan (11 X 4 inches would be a good size). Bake for about 50 minutes, or until well risen & golden brown. 

Serve cold in slices or as sandwich bread. This can be frozen in slices or as one whole loaf.