Emmentaler AOP sticks with winter dips

Prepare the sauces in advance as they need time to cool down.

Chestnut-honey sauce:
Stir 140 g sugar with the same amount of water to make a syrup. As soon as the sugar has dissolved, add the cooked chestnuts and a piece of orange peel and simmer over a low heat for 15 minutes. Remove the orange peel and mix a tablespoon of chestnut honey and a pinch of salt into the mixture.

Onion-compote:
Cut the onions finely into rings and steam in a pan with a tablespoon oil and the bay leaf; sprinkle the sugar over them and let it melt until it begins to caramelize slightly. Deglaze with the vinegar and a small amount of boiling water, add a pinch of salt. Cover and simmer for around half an hour over a low heat, stirring occasionally so the compote doesn’t burn.

Pumpkin cream:
Cut the pumpkin flesh into slices, drizzle a little oil over them and sprinkle with some coarse salt. Cook in the oven at 170°C for 30 minutes. When the slices are soft, mix carefully until a firm creamy consistency is reached. If necessary, add some vegetable stock. Season with a tablespoon olive oil and plenty of freshly ground black pepper.
Serve the Emmentaler AOP sticks together with the dips at room temperature.