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Grilled Cheese
In This Issue
Grilled Cheese All Day Breakfast
Brie & Blueberry Waffle Grilled Cheese
Lunch
BBQ Corn Grilled Cheese
Snack / Appetizer
Havarti & Walnut Bread Grilled Cheese
Dinner
Grilled Ham & Brie
D essert
Hummingbird Grilled Cheese
Grate. Pair. Share. is a publication of the Wisconsin Milk Marketing Board. For more information about Wisconsin Cheese, visit EatWisconsinCheese.com.
Editorial team: Patrick Geoghegan, Marilyn Wilkinson, Heather Porter Engwall, Troy Giesegh, Megan Bykowski-Giesegh and Joanna Miller.
The Dairy Farm Families of Wisconsin, The Wisconsin Milk Marketing Board
2 tablespoons milk teaspoon vanilla extract 8 slices sourdough bread 8 1-ounce slices Wisconsin Gruyere Cheese Maple syrup, warmed, for serving
By Damn Delicious
2 tablespoons unsalted butter 8 waffles (prepared in a waffle iron, or toaster waffles, thawed) 4 ounces Wisconsin Brie, thinly sliced
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 half Cheddar onto 1 sourdough slice and cover with sweet potato steaks. Top with remaining cheese and remaining sourdough slice. Butter top sourdough slice and sprinkle half cinnamon-sugar mixture on top. Heat medium skillet over medium-low; add sandwich, cinnamon-sugar butter-sidedown.* Press with spatula and cook 5-6 minutes until cheese starts to melt and cinnamon-sugar starts to crystalize, forming golden crust. Before flipping, butter top sourdough slice and sprinkle with remaining cinnamon-sugar mixture. Flip sandwich, pressing down to ensure even grilling. Cook another 3-4 minutes until both sides are golden brown. Remove from heat and let rest at least 1 minute before serving. *Note: If your pan is too hot, the cinnamon-sugar will burn before it turns into a crispy crust.
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8 ounces Wisconsin Brie Cheese, sliced 1 Honeycrisp apple, thinly sliced 1 cups baby arugula 8 slices sourdough bread
4 tablespoons prepared barbecue sauce 8 1-ounce slices Wisconsin Gouda Cheese small red onion, thinly sliced 4 tablespoons butter, softened 8 slices hearty white bread
MacKenzie Smith, author of the blog Grilled Cheese Social, knows a thing or two about entertaining with cheese. Follow her tips for a casual, do-it-yourself grilled cheese party.
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!
There's nothing better than having all of your friends around the table, but hosting can be stressful. Timing everything just right and preparing something that everyone likes is just not an easy feat. That's why throwing one of these parties is so great. All you have to do is buy the proper ingredients and tools and invite your friends over for a super fun night. Having them assemble their own sandwiches from the spread that you create is not only fun and interactive, but it will also have your guests battling over who made the best sandwichand that can be pretty entertaining to watch. So whether your crew would rather stick to the classics and eat a gooey grilled cheese made with Wisconsin Muenster and baby heirloom tomatoes, or prefer something more sophisticated like a Wisconsin Blue grilled cheese with fig preserves and rosemary butter, you can specialize your smorgasbord to suit them. Here are three themes for DIY grilled cheese parties that will surely give your guests a delicious and memorable culinary experience.
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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.
e s e e h C G r i l le d Pa rty Ti p s c
Havarti & Walnut Bread Grilled Cheese Servings: 8 Sandwiches Ingredients 1 cup (2 sticks) unsalted butter, plus extra for pan and grilling, softened 1 cup light brown sugar, packed /4 teaspoon salt 4 eggs 4 teaspoons fresh lemon juice 1 teaspoon vanilla 1 /4 cup all-purpose flour /8 teaspoon ground cloves 3 cups (about 10 ounces) walnut pieces 2 ripe pears 8 2-ounce slices Wisconsin Havarti Cheese Directions Preheat oven to 325F. Butter and flour 9x5-inch loaf pan and set aside. In bowl of electric mixer, cream butter on medium speed until fluffy. Add sugar and salt and cream for 3 minutes. Add eggs, one at a time, mixing after each addition. Add lemon juice and vanilla. Mix until blended. In medium bowl, mix flour, cloves and walnuts. Add flour/walnut mixture to batter and mix on low speed until just blended. Empty batter into prepared loaf pan and spread evenly. Bake for 1 hour or until tester comes out clean. Remove bread from oven and cool in pan for 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 of cheese on 8 slices of walnut bread. Cover cheese with pear slices. Cover pears with an additional slice of walnut bread. Melt 1 tablespoon butter on nonstick griddle or skillet. Toast sandwiches until cheese softens. Flip and toast other side. Serve immediately.
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3 tablespoons sour cream /2 cup chopped bottled artichoke hearts, drained 8 slices white bread 2 tablespoons butter, softened 1 cup (4 ounces) Wisconsin Monterey Jack Cheese, grated Place 1/8 cup Monterey Jack on each slice. Divide spinach mixture evenly between 4 slices of bread, then top with additional 1/8 cup of cheese. Top with remaining 4 slices of bread, butter-side-up. Grill until golden brown on each side, about 3-5 minutes per side. Let rest for 2 minutes before serving.
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re Sauce
/ 2 cup chopped roasted red pepper 2 tablespoons butter, softened 8 slices French or Italian bread
Chile Relleno Grilled Cheese Servings: 1 Sandwich Ingredients For Pico de Gallo 1 Roma tomato, seeded and diced 2 tablespoons yellow onion, finely chopped clove garlic, finely minced 1 tablespoon cilantro, chopped 1 teaspoon fresh lime juice Salt and black pepper to taste Directions For Pico de Gallo Combine tomato, onion, garlic, cilantro and lime juice in small bowl. Add salt and pepper to taste. Set aside. For Sandwich Set oven rack two levels below broiler element and heat oven to broil. Line baking dish with foil and place poblano on foil. Broil, rotating frequently, until skin has blistered and charred, about 8-10 minutes. Transfer poblano to plastic bag, seal and let rest 5 minutes or until cool enough to handle. Peel skin from pepper, cut off top, and make 1 slice length of pepper. Remove and discard seeds and ribs. Pat inside of pepper dry with paper towel, set aside. Heat 2 teaspoons oil in an 8-inch nonstick skillet over medium heat. In small bowl, whisk egg vigorously until frothy, 1 minute. Once oil is hot, carefully pour egg into pan. Cook egg until golden, about 10 seconds, then using spatula, fold egg in half (as if you were making an omelet). Continue to cook just until nearly cooked through, about 10 seconds longer per side; then transfer to paper towels to drain; set aside. To assemble sandwich, brush 1/2 tablespoon butter on 1 side of bread slices. Place egg on bread slice, followed by roasted poblano, Monterey Jack and half of pico de gallo. Top with remaining bread slice. Using paper towel, wipe oil from skillet. Reheat skillet over medium-low heat. Carefully transfer assembled sandwich, butter-side-down, to skillet. Cook until bottom is golden, about 4-6 minutes, then rotate sandwich to opposite side; cover skillet and cook until golden brown and cheese has melted, about 4-6 minutes. Serve immediately.
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For Sandwich 1 poblano chile 2 teaspoons vegetable or canola oil 1 egg 1 tablespoon butter, softened 2 slices white or sourdough bread cup (3 ounces) Wisconsin Monterey Jack Cheese, grated
8 ounces Wisconsin Brie Cheese, thinly sliced 8 slices Black Forest ham, thinly sliced 4 tablespoons butter, room temperature
2 tablespoons Wisconsin Parmesan Cheese, grated 8 -inch-thick slices crusty Italian bread 4 tablespoons butter, softened cup oil-packed sun-dried tomatoes, drained 2 cups (8 ounces) Wisconsin Fontina Cheese, grated
Mediterranean Grilled Cheese Servings: 1 Sandwich Ingredients 3 teaspoons olive oil, divided teaspoon garlic, finely minced 2 cups fresh spinach 2 teaspoons fresh 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 California black olives, diced 1 tablespoon red onion, finely chopped Freshly 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 from 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 olives and red onions over tomatoes. Season with pepper and top with remaining slice of bread. Spread 1 teaspoon olive oil evenly over skillet, add sandwich and heat over medium-low heat. Cook until bottom is golden brown, about 3-4 minutes, then remove sandwich from pan. Spread remaining 1 teaspoon olive oil evenly along skillet, carefully rotate sandwich to opposite side and return to pan over medium-low heat. Cover skillet with lid and cook until bottom is golden brown, about 2-3 minutes. Serve immediately.
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laura werlin
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 fridge (or just cheese and bread alone), youre left with a food that hits each one of your sensesseductive aromas, audible and scrumptious crunch, swoon-worthy flavor, and a vision for the eyes that compels you to dig in immediately. Whats the most unusual combination youve tried? Id say one of 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 for the Korean sauerkraut called kimchi, along with smoked Gouda and Black Forest ham for a little added smokiness. The combination of 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 breakfast of champions. Tell us about your recipe for Creamy Leek Grilled Cheese. I was inspired by a grilled cheese sandwich sold at the wonderful Borough Market in London. Even though Ive never tried it (unfortunately), I decided Id do my best to bring a little taste of London to this side of the Atlantic. My starting point was the bread. I chose whole wheat bread because of 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 for the outside of the bread, which added just enough saltiness, not to mention cheesiness, to the sandwich. For the inside, I wanted to include Cheddar because of its tangy, nutty qualities, and Havarti because of its notorious creaminess. All together? You get a sweet, salty, creamy, nutty, very cheesy sandwich or, to my way of thinking, a perfect grilled cheese sandwich. Best of all, I didnt have to go all the way to London to get it. Lauras Tips for the Perfect Grilled Cheese Grate the cheese The 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 flavor. Use a nonstick panIf you use a conventional pan, you run the risk of the oozing cheese acting like glue between your sandwich and the pan. Cook it low and slowCook it too fast and the bread will burn before 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 final flip and the cheese will melt beautifully. Press firmlyPressing the sandwich helps create the perfect bread-to-cheese ratio, which is the key to a great grilled cheese sandwich.
Poached Pear Grilled Cheese Servings: 6 Sandwiches For red wine poached pears Ingredients 4 pears, ripe but still firm 1 cups water 1 cups red wine cup sugar 1 lemon, sliced 1 cinnamon stick Directions Peel pears. Cut in half lengthwise; remove seed center, stem and blossom end. In large saucepan, add water, wine and sugar; bring to boil. Reduce heat to low and add pears, lemon and cinnamon. Cover and simmer 15 minutes. Turn pears over and continue to simmer another 5 minutes. Remove pears and place flat in container. Continue to cook red wine sauce over high heat 20 minutes, until it reduces by half and becomes syrupy. Pour wine sauce through strainer over pears. Cover and refrigerate overnight. For sandwich Ingredients 1 prepared angel food cake loaf (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 left) 4 tablespoons butter, softened cup prepared hot fudge sauce Directions Slice angel food cake loaf into 12 one-half-inch slices. Place slices on baking sheet and place in freezer until firm. Do not freeze cake. In bowl of electric mixer, combine Quark and honey; whip with wire whisk attachment. Or mix until lightened. Slowly add cream to thin cheese and make it creamy. Add only enough cream so that cheese no longer clumps inside whisk or mixer attachment. Thinly slice poached pear halves horizontally into 18 slices. Reserve red wine sauce. Preheat griddle over medium heat. Remove firm cake slices from freezer; butter 1 side of each. On opposite side, spread Quark mixture. Place 6 cake slices, butter-side-down on griddle, add 3 pear slices on each and top with second slice of cake, butter-side-up. Grill for 2 minutes and flip. Grill 1 minute and remove from heat. Continue grilling all the sandwiches. Heat hot fudge sauce in microwave 20 seconds. Add 2 tablespoons red wine sauce and stir until combined. Chocolate sauce should be thin and warm. Reheat if too thick, being careful not to scorch. To serve, cut sandwiches on diagonal. Serve with the warm chocolate sauce, either drizzled over or on the side.
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7 pecan halves 2 teaspoons honey cup (2 ounces) Wisconsin Fontina Cheese, sliced or shredded
The Bewitching
Enter at GrilledCheeseAcademy.com.
Contest starts 04/01/2013 and ends 05/12/2013.
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Cheese and Cocktail Pairings
Coming in June