grate.pair.share. spring2013

7/28/2019 Grate.pair.Share. Spring2013

1/30

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


2/30

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


3/30

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


4/30

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.

Print reciPe


5/30

Brie:: sot & creamy with a hint o unk

Brie & Blueberry Waffle Grilled Cheese


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.

Print reciPe

By Damn Delicious


6/30

Cheddar:: sharp & tangy, gets better with age

Sweet Potato Cheddar Grilled Cheese

By Grilled Cheese Social


7/30

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.

Print reciPe


8/30


Grilled Brie & Apple Sandwich


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.

Print reciPe

By Baked Bree


9/30


10/30

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


11/30Get recipes from macKenz ie for each party theme

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


12/30

Havarti:: buttery, creamy & perectly meltable

Havarti & Walnut Bread Grilled CheeseBy Taylor Takes a Taste


13/30

Havarti & Walnut Bread Grilled Cheese


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.

Print reciPe


14/30

Roasted Potatoeand Apples with

Wisconsin GruySpinach, Artichoke &

Monterey Jack Grilled Cheese

By Taste and Tell


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.

Print reciPe

Monterey Jack:: delicate, buttery & slightly tart


15/30

s

re Sauce

Cheddar:: sharp & tangy, gets better with age

Pimiento Grilled Cheese


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.

Print reciPe

By Taste and Tell


16/30


17/30

Monterey Jack:: delicate, buttery & slightly tart

Chile Relleno Grilled Cheese

By Cooking Classy


18/30


Grilled Ham & Brie


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.

Print reciPe

By Baked Bree


19/30

Fontina:: earthy, ruity & smooth


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


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.

Print reciPe

Tuscan Grilled Cheese

By FamilyStyle Food


20/30

Mozzarella:: milky & creamy, a melting superstar

Mediterranean Grilled Cheese

By Cooking Classy


21/30

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.

Print reciPe


22/30


23/30

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.


24/30

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.


25/30

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.


26/30

Poached Pear Grilled Cheese


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)


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.

Print reciPe


27/30

Quark:: resh & mildRicottas cousin

Poached Pear Grilled Cheese

By Pint Sized Baker


28/30


29/30

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


30/30

Summer IssueSneak Peek

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