Grate.pair.Share. Spring2013
Transcript of Grate.pair.Share. Spring2013
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Grate. Pair. Share.Volume 1 :: Issue 2 :: sprIng 2013
c k i & t t a i i w i t h w i c i c h
SPECIAL ISSUE: 15 New Grilled Cheese Recipes
GrilledCheese
crispy, melty recipes for
breakfast, lunch, dinner & dessert
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Grate. Pair. Share. is a publication o the Wisconsin Milk Marketing Board. For more inormation about Wisconsin Cheese, visit EatWisconsinCheese.com.
Editorial team:Patrick Geoghegan, Marilyn Wilkinson, Heather Porter Engwall, Troy Giesegh, Megan Bykowski-Giesegh and Joanna Miller.
I n T h I s I s s u e
Grilled Cheese All Day
Brie & Blueberry Wale
Grilled Cheese
Breakfast
BBQ Corn Grilled Cheese
Lunch
Grilled Ham & Brie
Dinner
Havarti & Walnut Bread
Grilled Cheese
Snack / Appetizer
Hummingbird Grilled Cheese
Dessert
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April is National Grilled Cheese Month.
Here in Wisconsin, we like to celebrate all month long. In act, weve dedicated an
entire special issue oGrate. Pair. Share.
to this beloved sandwich.
With so many Wisconsin Cheese variations and delectable pairings, you could easily
eat grilled cheese all day. Thats the stu o childhood dreams, right?
Well, consider this issue a dream come true. Weve compiled 15 new grilled
cheese recipes to eat or breakast, lunch, as a snack or appetizer, or even dessert.
Youll also nd grilled cheese tips and party ideas rom the experts cheese author
Laura Werlin and Grilled Cheese Social blogger MacKenzie Smith.
Hungry yet? Lets get grilling!
The Dairy Farm Families of Wisconsin,
The Wisconsin Milk Marketing Board
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Gruyere:: nutty, rich & ull-bodied
Apple French Toast Grilled Cheese
By Damn Delicious
Servings: 4 Sandwiches
Ingredients
3 tablespoons unsalted butter, divided
1 apple, cored and thinly sliced
1 tablespoon sugar
1 teaspoon cinnamon
1 tablespoon water
2 eggs
2 tablespoons milk
teaspoon vanilla extract
8 slices sourdough bread
8 1-ounce slices Wisconsin Gruyere Cheese
Maple syrup, warmed, or serving
DirectionsMelt 2 tablespoons butter in large skillet overmedium heat. Add apple, sugar, cinnamon andwater. Cook, stirring occasionally, until applesare tender, about 5 minutes.
In large, wide bowl, whisk together eggs, milkand vanilla.
Top 4 sourdough slices with equal portions oGruyere and generous scoop o cinnamon applemixture. Top with remaining bread slices.
Working one at a time, soak sandwiches in eggmixture, about 10 seconds per side, allowingexcess batter to drip o.
Melt remaining 1 tablespoon butter in skillet.Place sandwich in pan and grill, lipping once,until golden and cheese has melted, about2-3 minutes per side.
Serve immediately, drizzled with maple syrup,i desired.
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Brie:: sot & creamy with a hint o unk
Brie & Blueberry Waffle Grilled Cheese
Servings: 4 Sandwiches
Ingredients
1 cups blueberriesZest of 1 lemon
2 tablespoons freshly squeezed lemon juice
1 tablespoon sugar
2 tablespoons unsalted butter8 waffles (prepared in a waffle iron, or
toaster waffles, thawed)
4 ounces Wisconsin Brie, thinly sliced
Directions
In medium saucepan, combine blueberries,lemon zest, lemon juice and sugar. Bring to
boil; reduce heat to low and simmer, stirringoccasionally, until sauce has thickened, about5 minutes.
Heat butter in grill pan over medium-high heat.Place 3-4 slices Brie on 4 waffles and top withgenerous scoop of prepared blueberry compote.
Repeat with remaining waffles and top withremaining 4 waffles to make 4 sandwiches.
Place sandwiches in pan and grill, flippingonce, until waffle is golden and cheese hasmelted, about 2-3 minutes per side.
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By Damn Delicious
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Cheddar:: sharp & tangy, gets better with age
Sweet Potato Cheddar Grilled Cheese
By Grilled Cheese Social
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Sweet Potato Cheddar Grilled Cheese
Servings: 1 Sandwich
Ingredients
1 teaspoon sugar
teaspoon cinnamon
2 slices sourdough bread cup (3 ounces) Wisconsin White Cheddar Cheese; shredded
baked sweet potato; skin removed and cut into -inch steaks (vertical slices)
1 tablespoon salted butter
Directions
In small bowl or ramekin, combine sugar and cinnamon. Mix well and set aside.
Layer hal Cheddar onto 1 sourdough slice and cover with sweet potato steaks.Top with remaining cheese and remaining sourdough slice. Butter top sourdoughslice and sprinkle hal cinnamon-sugar mixture on top.
Heat medium skillet over medium-low; add sandwich, cinnamon-sugar butter-side-down.* Press with spatula and cook 5-6 minutes until cheese starts to melt andcinnamon-sugar starts to crystalize, orming golden crust. Beore lipping, buttertop sourdough slice and sprinkle with remaining cinnamon-sugar mixture. Flipsandwich, pressing down to ensure even grilling. Cook another 3-4 minutes until
both sides are golden brown. Remove rom heat and let rest at least 1 minutebeore serving.
*Note: I your pan is too hot, the cinnamon-sugar will burn beore it turns into acrispy crust.
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Brie:: sot & creamy with a hint o unk
Grilled Brie & Apple Sandwich
Servings: 4 Sandwiches
Ingredients
4 tablespoons butter, softened1 teaspoon fresh thyme leaves
teaspoon fresh rosemary, finely chopped
Pinch of salt
8 ounces Wisconsin Brie Cheese, sliced1 Honeycrisp apple, thinly sliced
1 cups baby arugula
8 slices sourdough bread
Directions
Combine butter, thyme, rosemary and salt.Stir to combine; set aside.
Heat cast iron skillet or griddle over medium-low heat.
Assemble sandwiches by layering Brie,apples and arugula in between two slices ofbread. Butter outside of one side of sandwich
generously with butter mixture. Place in skillet,butter-side-down. Butter top of other piece of
bread. Cook until cheese is slightly melted andbread is toasty and brown. Flip sandwich andcook until cheese is completely melted.
Let stand 1 minute and slice.
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By Baked Bree
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Want to host a dinner party but don't want to deal with all the stress that comes along with it?Then host a DIY Grilled Cheese Party!
Thr's othig bttr tha havig all of your frids aroud th tabl, but hostig a b strssful.
Timig vrythig just right ad prparig somthig that vryo liks is just ot a asy fat. That's
why throwig o of ths partis is so grat. All you hav to do is buy th propr igrdits ad tools
ad ivit your frids ovr for a supr fu ight. Havig thm assmbl thir ow sadwihs from th
sprad that you rat is ot oly fu ad itrativ, but it will also hav your gusts battlig ovr whomad th bst sadwihad that a b prtty trtaiig to wath.
So whthr your rw would rathr stik to th lassis ad at a gooy grilld hs mad with Wisosi
Mustr ad baby hirloom tomatos, or prfr somthig mor sophistiatd lik a Wisosi Blu
grilld hs with fig prsrvs ad rosmary buttr, you a spiali your smorgasbord to suit thm.
Hr ar thr thms for DIY grilld hs partis that will surly giv your gusts a dliious ad
mmorabl uliary xpri.
D I Y Gr i l led C h eese PartyBY MAcKenzIe SMITH
MaKi Smith, author of th blog Grilld chs Soial, kows a thig or two about
trtaiig with hs. Follow hr tips for a asual, do-it-yourslf grilld hs party.
Theme 1: The Classic Feast
Cheese: Wisconsin Cheddar, Swiss, Muenster
Bread: Classic White Bread, Wheat Bread, Potato Bread
Fillings: Tomato, Bacon, Avocado, Pickles
Butter: Salted Butter, Garlic Butter, Mayonnaise
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GrilledCheesePartyTips
If you're cooking for a large bunch, buy two
large double burner griddle pans to make
the most out of your space. This way, you
can cook 16 sandwiches at once.
Having a variety of tools will inspire your
guests to experiment with their sandwiches.
I like to put out presses, spatulas, and
cookie cutters. If you don't have any heavy
metal presses, then wrap bricks in tinfoil
for a cheap alternative.
If you want even more variety for fillings,
dig through your fridge for items like
sun-dried tomatoes, roasted red peppers,
sauces and herbs. The more offerings, the
better.
Plastic spatulas make great, inexpensive
party favors. Guests can use them at the
party and take them home to remember
the experience.
Because there are so many possibilities in
a DIY grilled cheese party, be sure to have
a variety of wine, beer and alcohol-free
drinks to keep everyone happy.
c
c
Theme 2: The Gourmet Get-Together
Cheese: Wisconsin Blue Cheese, Gruyere, Limburger
Bread: Cranberry Walnut, Sourdough, Garlic Loaf
Fillings: Quince Paste, Onion Jam, Fig Preserves, Prosciutto
Butter:Rosemary Butter, Cultured Butter, Truffle Butter
Theme 3: The Sweet Tooth Soire
Cheese: Wisconsin Mascarpone, Brie, Ricotta
Bread: Croissants, English Muffins, Pound Cake
Fillings: Fig Jam, Strawberries, Nutella, Honey
Butter:Cinnamon-Sugar Butter, Maple Butter, Bacon Butter
Get recipes from macKenz ie for each party theme
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Havarti:: buttery, creamy & perectly meltable
Havarti & Walnut Bread Grilled CheeseBy Taylor Takes a Taste
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Havarti & Walnut Bread Grilled Cheese
Servings: 8 Sandwiches
Ingredients
1 cup (2 sticks) unsalted butter, plus extra or pan and grilling, sotened
1 cup light brown sugar, packed
/4 teaspoon salt4 eggs
4 teaspoons resh lemon juice
1 teaspoon vanilla
1 /4 cup all-purpose lour
/8 teaspoon ground cloves
3 cups (about 10 ounces) walnut pieces
2 ripe pears8 2-ounce slices Wisconsin Havarti Cheese
Directions
Preheat oven to 325F. Butter and lour 9x5-inch loa pan and set aside.
In bowl o electric mixer, cream butter on medium speed until luy. Add sugar andsalt and cream or 3 minutes. Add eggs, one at a time, mixing ater each addition.Add lemon juice and vanilla. Mix until blended.
In medium bowl, mix lour, cloves and walnuts.
Add lour/walnut mixture to batter and mix on low speed until just blended.Empty batter into prepared loa pan and spread evenly. Bake or 1 hour or untiltester comes out clean. Remove bread rom oven and cool in pan or 5 minutes.Turn walnut bread out onto wire rack and cool completely.
Slice bread into 16 slices. Slice pears into thin wedges.
To assemble grilled sandwiches, put 1 slice o cheese on 8 slices o walnut bread.
Cover cheese with pear slices. Cover pears with an additional slice o walnut bread.Melt 1 tablespoon butter on nonstick griddle or skillet. Toast sandwiches untilcheese sotens. Flip and toast other side. Serve immediately.
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Roasted Potatoeand Apples with
Wisconsin GruySpinach, Artichoke &
Monterey Jack Grilled Cheese
By Taste and Tell
Servings: 4 Sandwiches
Ingredients
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and smashed
6 ounces (about 4 cups) baby spinach
/8 teaspoon nutmeg, preerably reshly grated
Salt and pepper
3 tablespoons sour cream
/2 cup chopped bottled artichoke hearts, drained
8 slices white bread
2 tablespoons butter, sotened
1 cup (4 ounces) WisconsinMonterey Jack Cheese, grated
DirectionsHeat olive oil in large skillet over medium-lowheat. Add garlic and cook 1-2 minutes to inuseoil with garlic. Using slotted spoon, remove garlicand discard.
Add spinach to olive oil and cook 1-2 minutes,until wilted. Add nutmeg and season to tastewith salt and pepper. When spinach is wilted,
stir in sour cream and artichoke hearts.Butter 1 side o each bread slice. Place 4 slices,butter-side-down, on griddle over medium heat.
Place 1/8 cup Monterey Jack on each slice.Divide spinach mixture evenly between 4 sliceso bread, then top with additional 1/8 cup ocheese. Top with remaining 4 slices o bread,butter-side-up.
Grill until golden brown on each side, about3-5 minutes per side. Let rest or 2 minutes
beore serving.
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Monterey Jack:: delicate, buttery & slightly tart
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s
re Sauce
Cheddar:: sharp & tangy, gets better with age
Pimiento Grilled Cheese
Servings: 4 Sandwiches
Ingredients
2 cups (8 ounces) WisconsinSharp Cheddar Cheese, grated
/ 3 cup mayonnaise
/2 cup chopped roasted red pepper2 tablespoons butter, softened
8 slices French or Italian bread
Directions
In medium bowl, combine cheese, mayonnaiseand roasted red peppers.
Spread butter on 1 side of each slice of bread.
Position 4 slices of bread butter-side-down.Top each with 1/4 cheese mixture. Top withremaining slice of bread, butter-side-up.
Heat nonstick skillet. Grill on medium-low heatuntil golden brown on each side, 3-5 minutes.Remove from heat and let rest for 2 minutes
before slicing and serving.
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By Taste and Tell
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Monterey Jack:: delicate, buttery & slightly tart
Chile Relleno Grilled Cheese
By Cooking Classy
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Brie:: sot & creamy with a hint o unk
Grilled Ham & Brie
Servings: 4 Sandwiches
Ingredients
8 slices multigrain bread4 tablespoons Dijon mustard
4 tablespoons raspberry preserves
8 ounces Wisconsin Brie Cheese, thinly sliced8 slices Black Forest ham, thinly sliced
4 tablespoons butter, room temperature
Directions
Heat skillet over medium-low heat.
Place 8 slices bread on large cutting board.
Coat 4 slices with Dijon mustard. Coatremaining 4 slices with raspberry preserves.Top these with Brie and ham. Place mustard-coated slices over, mustard side down.Spread butter on outside of top bread slices.
Place sandwich in preheated skillet, buttered-side-down. Butter remaining side of bread.
Cook until bread is toasted and cheese beginsto melt, about 2 minutes, Flip sandwich andtoast 2 minutes longer.
Slice in half and serve immediately.
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By Baked Bree
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Fontina:: earthy, ruity & smooth
Servings: 4 Sandwiches
Ingredients
1 tablespoon olive oil
1 garlic clove, inely chopped
teaspoon hot pepper lakes
1 15-ounce can cannellini beans, with liquid
1 teaspoon resh rosemary, chopped
Salt and reshly ground black pepper
2 tablespoons Wisconsin Parmesan Cheese,grated
8 -inch-thick slices crusty Italian bread
4 tablespoons butter, sotened
cup oil-packed sun-dried tomatoes, drained
2 cups (8 ounces) Wisconsin Fontina Cheese,grated
Directions
Heat olive oil in small skillet over medium-highheat. Add garlic and hot pepper; cook until garlicis sot and ragrant, about 2 minutes. Add beansto pan with rosemary, salt and black pepperto taste. Bring to simmer and cook 3 minutes.Remove rom heat and cool briely. Place beanmixture in work bowl o ood processor alongwith Parmesan. Process to orm chunky pure,
about 30 seconds.To assemble sandwiches, lay bread slices onwork surace. Spread one side o each slice withbutter and turn over. Spread bean mixture equallyover 4 bread slices; distribute tomatoes over bean
mixture ollowed by Fontina. Place remainingbread slices on top, butter-side-up and presstogether gently.
Preheat nonstick griddle pan over medium-highheat. Place sandwiches, butter-side-down, onpan, in 2 batches i necessary. Press down withheavy skillet or sandwich press. Cook until goldenbrown and crisp; 2-3 minutes. Flip sandwiches
with spatula and repeat on other side. When bothsides are golden brown and cheese has melted,remove rom pan. Slice each sandwich in halwith serrated knie. Serve hot.
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Tuscan Grilled Cheese
By FamilyStyle Food
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Mozzarella:: milky & creamy, a melting superstar
Mediterranean Grilled Cheese
By Cooking Classy
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Mediterranean Grilled Cheese
Servings: 1 Sandwich
Ingredients
3 teaspoons olive oil, divided
teaspoon garlic, inely minced
2 cups resh spinach2 teaspoons resh basil, chopped
cup (2 ounces) Wisconsin Mozzarella Cheese, shredded
2 tablespoons (1 ounce) Wisconsin Feta Cheese, crumbled
2 slices rustic white bread or sourdough bread
4 Roma tomato slices
2 tablespoons Caliornia black olives, diced
1 tablespoon red onion, inely choppedFreshly ground black pepper
Directions
Heat 1 teaspoon olive oil in nonstick 10-inch skillet over medium-high heat.Add garlic and spinach and saut until spinach begins to wilt, about 30 seconds.Remove rom heat, stir in basil and set aside.
Sprinkle Mozzarella and Feta over 1 bread slice in even layer. Place tomatoes in
single layer over cheese. Spread spinach mixture over tomatoes; sprinkle olivesand red onions over tomatoes. Season with pepper and top with remaining sliceo bread.
Spread 1 teaspoon olive oil evenly over skillet, add sandwich and heat overmedium-low heat. Cook until bottom is golden brown, about 3-4 minutes,then remove sandwich rom pan. Spread remaining 1 teaspoon olive oil evenlyalong skillet, careully rotate sandwich to opposite side and return to pan overmedium-low heat. Cover skillet with lid and cook until bottom is golden brown,
about 2-3 minutes. Serve immediately.
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Cheese Expert Q&A:l a r a w r l i
As the author of not one, but two books dedicated to grilled cheese sandwiches,
Laura Werlin is the ultimate expert on the subject. She shares what she loves most
about this beloved sandwich and the inspiration behind her newest recipe.
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l a r a w r l i
What do you love most about grilled cheese sandwiches?What dont I love about grilled cheese sandwiches? When you combine hot,
melted, gooey cheese, crisp buttery bread, and pretty much anything in your
pantry or ridge (or just cheese and bread alone), youre let with a ood that
hits each one o your sensesseductive aromas, audible and scrumptious
crunch, swoon-worthy favor, and a vision or the eyes that compels you to dig
in immediately.
Whats the most unusual combination youve
tried?
Id say one o the most unusual combinations is one that ended
up going into my book, Grilled Cheese, Please! I call it Smoky
Kim Cheese, and its a recipe that calls or the Korean sauerkraut
called kimchi, along with smoked Gouda and Black Forest ham
or a little added smokiness. The combination o smoke and
spice Korean-style pretty much had me at hello.
Grilled cheese for breakfast. Yes or no?
Absolutely, without question, YES! Thats what I call a breakast
o champions.
Tell us about your recipe for Creamy Leek
Grilled Cheese.
I was inspired by a grilled cheese sandwich sold at the
wonderul Borough Market in London. Even though Ive never
tried it (unortunately), I decided Id do my best to bring a little
taste o London to this side o the Atlantic. My starting point
was the bread. I chose whole wheat bread because o its
heartiness and yet sweetness (and because thats what they
use in London). I added leeks (again, blame it on London), which
are also surprisingly sweet. I wasnt looking to make a dessert
sandwich, though, so I created a Blue Cheese butter or the
outside o the bread, which added just enough saltiness, not to
mention cheesiness, to the sandwich. For the inside, I wanted
to include Cheddar because o its tangy, nutty qualities, and
Havarti because o its notorious creaminess. All together? You
get a sweet, salty, creamy, nutty, very cheesy sandwich or, tomy way o thinking, a perect grilled cheese sandwich. Best o
all, I didnt have to go all the way to London to get it.
Lauras Tips for the Perfect Grilled Cheese
Grate the cheeseThe cheese melts quicker so the bread
is less likely to burn.
Butter the bread, not the panSpreading butter on the
bread ensures an even coating and great avor.
Use a nonstick panI you use a conventional pan, you
run the risk o the oozing cheese acting like glue between
your sandwich and the pan.
Cook it low and slowCook it too ast and the bread will
burn beore the cheese has a chance to melt thoroughly.
Cover it while cooking (mostly)Dont worry that the
sandwich will steam. It wont. Cover it until the fnal ip andthe cheese will melt beautiully.
Press frmlyPressing the sandwich helps create the
perect bread-to-cheese ratio, which is the key to a great
grilled cheese sandwich.
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Creamy Leek Grilled CheeseBy Lara Wrl i
Svgs: 4 Sadwhs
igds
3 tablespoons unsalted butter, at room temperature,
divided
4 medium leeks, white parts only, coarsely chopped
/3 cup (2 ounces) Wisconsin Blue Cheese,
at room temperature
8 sandwich-size slices whole wheat bread
1 cup (4 ounces) medium or sharp Wisconsin Cheddar,coarsely grated
1 cup (4 ounces) Wisconsin Havarti Cheese,
coarsely grated
Dos
In large nonstick skillet, melt 1 tablespoon butter over
medium-low heat. Add leeks and cook until very sot but notbrown, 8 to 10 minutes. Transer to bowl. Reserve skillet.
In small bowl, use ork to mash remaining 2 tablespoons
butter with Blue Cheese. Mix well.
Spread Blue Cheese butter on 1 side o each slice o bread.
Place 4 slices, buttered-side-down, on work surace.
Distribute leeks on bread ollowed by Cheddar and Havarti.
You may need to use your hand to compress the cheese.Top with remaining bread slices, buttered-side-up.
Heat skillet 2 minutes over medium-low heat. Put sandwiches
into pan, cover, and cook 3 to 4 minutes, until undersides are
golden brown. Watch careully as Blue Cheese butter can burn
airly easily. Turn sandwiches, pressing frmly with spatula
to atten slightly. Cover and cook or 3 to 4 minutes, until
undersides are well browned. Remove cover, turn sandwichesonce more, and press frmly with the spatula once again. Cook
or 1 minute, or until cheese has melted completely. (You may
need to peek inside to make sure.)Remove rom pan and cool
5 minutes. Cut in hal and serve.
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Poached Pear Grilled Cheese
Servings: 6 Sandwiches
For red wine poached pears
Ingredients
4 pears, ripe but still irm
1 cups water
1 cups red wine
cup sugar
1 lemon, sliced
1 cinnamon stick
Directions
Peel pears. Cut in hal lengthwise; remove seedcenter, stem and blossom end.
In large saucepan, add water, wine and sugar;bring to boil. Reduce heat to low and addpears, lemon and cinnamon. Cover and simmer15 minutes. Turn pears over and continue tosimmer another 5 minutes.
Remove pears and place lat in container.Continue to cook red wine sauce over highheat 20 minutes, until it reduces by hal andbecomes syrupy.
Pour wine sauce through strainer over pears.Cover and rerigerate overnight.
For sandwich
Ingredients
1 prepared angel ood cake loa(at least 6 inches in length)
8 ounces Wisconsin Quark Cheese
1 tablespoon honey
2-5 tablespoons cream
Wine poached pears, with syrup(recipe to let)
4 tablespoons butter, sotened
cup prepared hot udge sauce
Directions
Slice angel ood cake loa into 12 one-hal-inchslices. Place slices on baking sheet and placein reezer until irm. Do not reeze cake. In bowlo electric mixer, combine Quark and honey;whip with wire whisk attachment. Or mix untillightened. Slowly add cream to thin cheese andmake it creamy. Add only enough cream so thatcheese no longer clumps inside whisk or mixerattachment.
Thinly slice poached pear halves horizontallyinto 18 slices. Reserve red wine sauce.
Preheat griddle over medium heat. Remove irmcake slices rom reezer; butter 1 side o each.On opposite side, spread Quark mixture. Place6 cake slices, butter-side-down on griddle, add3 pear slices on each and top with second sliceo cake, butter-side-up. Grill or 2 minutes andlip. Grill 1 minute and remove rom heat.
Continue grilling all the sandwiches.
Heat hot udge sauce in microwave 20 seconds.Add 2 tablespoons red wine sauce and stir untilcombined. Chocolate sauce should be thin andwarm. Reheat i too thick, being careul notto scorch.
To serve, cut sandwiches on diagonal.Serve with the warm chocolate sauce,either drizzled over or on the side.
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Quark:: resh & mildRicottas cousin
Poached Pear Grilled Cheese
By Pint Sized Baker
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Enter the 2013 Grilled Cheese Academy Recipe Showdown
or a chance to win a kitchenware makeoveralong with a host o
other tasty prizes. Submit the recipe and photo or your masterpiece
and cross your fngers. May the tastiest and most unique grilled
cheese sandwiches win.
Enter at GrilledCheeseAcademy.com.Contest starts 04/01/2013 and ends 05/12/2013.
The BewiTching
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Summer IssueSneak Peek
Coming inJune
Q PLUSP6
c ct P
it t b t umm
t w c
StayTunedfor...
Pizza
on The grill
cheesy Backyard
BBQ reciPes
cool BiTes
for hoT days