Grate. Pair. Share. Spring 2013 Special Issue

Volume 1 :: Issue 2 :: spring 2013

Grate. Pair. Share. cooking & entertaining with wisconsin cheese

Grilled Cheese

crispy, melty recipes for breakfast, lunch, dinner & dessert

S P E C I A L I S S U E: 15 New Grilled Cheese Recipes

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.

April is National Grilled Cheese Month.

Here in Wisconsin, we like to celebrate all month long. In fact, we’ve dedicated an entire special issue of Grate. Pair. Share. to this beloved sandwich.

With so many Wisconsin Cheese variations and delectable pairings, you could easily eat grilled cheese all day. That’s the stuff of childhood dreams, right?

Well, consider this issue a dream come true. We’ve compiled 15 new grilled cheese recipes to eat for breakfast, lunch, as a snack or appetizer, or even dessert.

You’ll also find grilled cheese tips and party ideas from the experts— cheese author Laura Werlin and Grilled Cheese Social blogger MacKenzie Smith.

Hungry yet? Let’s get grilling!

–

The Dairy Farm Families of Wisconsin, The Wisconsin Milk Marketing Board

Gruyere :: nutty, rich & full-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 ½ teaspoon vanilla extract 8 slices sourdough bread 8 1-ounce slices Wisconsin Gruyere Cheese Maple syrup, warmed, for serving

Directions Melt 2 tablespoons butter in large skillet over medium heat. Add apple, sugar, cinnamon and water. Cook, stirring occasionally, until apples are tender, about 5 minutes.

In large, wide bowl, whisk together eggs, milk and vanilla.

Top 4 sourdough slices with equal portions of Gruyere and generous scoop of cinnamon apple mixture. Top with remaining bread slices.

Working one at a time, soak sandwiches in egg mixture, about 10 seconds per side, allowing excess batter to drip off.

Melt remaining 1 tablespoon butter in skillet.

Place sandwich in pan and grill, flipping once, until golden and cheese has melted, about 2-3 minutes per side.

Serve immediately, drizzled with maple syrup, if desired. • Print Recipe

Brie :: soft & creamy with a hint of funk

Brie & Blueberry Waffle Grilled Cheese

By Damn Delicious

Servings: 4 Sandwiches Ingredients 1 ½ cups blueberries Zest of 1 lemon 2 tablespoons freshly squeezed lemon juice 1 tablespoon sugar

2 tablespoons unsalted butter 8 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, stirring occasionally, until sauce has thickened, about 5 minutes.

Heat butter in grill pan over medium-high heat.

Place 3-4 slices Brie on 4 waffles and top with generous scoop of prepared blueberry compote.

Repeat with remaining waffles and top with remaining 4 waffles to make 4 sandwiches.

Place sandwiches in pan and grill, flipping once, until waffle is golden and cheese has melted, about 2-3 minutes per side. • Print Recipe

Cheddar :: sharp & tangy, gets better with age

Sweet Potato Cheddar Grilled Cheese

By Grilled Cheese Social

Sweet Potato Cheddar Grilled Cheese Servings: 1 Sandwich Ingredients 1 teaspoon sugar ¼ teaspoon cinnamon 2 slices sourdough bread ¾ cup (3 ounces) Wisconsin White Cheddar Cheese; shredded ½ baked sweet potato; skin removed and cut into ½-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.

• Print Recipe

Brie :: soft & creamy with a hint of funk

Grilled Brie & Apple Sandwich

By Baked Bree

Servings: 4 Sandwiches Ingredients 4 tablespoons butter, softened 1 teaspoon fresh thyme leaves ½ teaspoon fresh rosemary, finely chopped Pinch of salt

8 ounces Wisconsin Brie Cheese, sliced 1 Honeycrisp apple, thinly sliced 1 ½ 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 mediumlow heat.

Assemble sandwiches by layering Brie, apples and arugula in between two slices of bread. 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 and bread is toasty and brown. Flip sandwich and cook until cheese is completely melted.

Let stand 1 minute and slice.

• Print Recipe

Gouda :: rich, caramel sweetness

BBQ Corn Grilled Cheese

By Baked Bree Servings: 4 Sandwiches Ingredients 4 ounces cream cheese, room temperature 3 tablespoons cilantro, chopped 2 ears corn, grilled and kernels cut from cob (1 ½ cups)* Salt and pepper to taste

4 tablespoons prepared barbecue sauce 8 1-ounce slices Wisconsin Gouda Cheese ½ small red onion, thinly sliced 4 tablespoons butter, softened 8 slices hearty white bread

Directions In small bowl, combine cream cheese, cilantro, corn, salt and pepper. Stir to combine, then set aside.

Heat cast iron skillet or griddle over medium-low heat.

Assemble sandwiches by spreading thin layer of barbecue sauce on 4 bread slices. Top each with 1 slice Gouda, cream cheese mixture, red onion and a second slice of Gouda. Top with remaining bread slices. Generously butter one side of sandwiches.

Place in skillet, butter-side-down. Butter remaining side. Cook until cheese is slightly melted and bread is toasty and brown. Flip sandwich and cook until cheese is completely melted.

Let sandwiches stand for 1 minute, and slice in half. *Or substitute frozen corn kernels, thawed.

• Print Recipe

DIY Grilled Cheese Party

By MacKenzie Smith

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 sandwich—and 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.

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

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

c

Theme 2: The Gourmet Get-Together

e s e e h C G r i l le d Pa rty Ti p s c 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.

Theme 3: The Sweet Tooth SoirĂŠe Cheese: Wisconsin Mascarpone, Brie, Ricotta Bread: Croissants, English Muffins, Pound Cake Fillings: Fig Jam, Strawberries, Nutella,ÂŽ Honey Butter: Cinnamon-Sugar Butter, Maple Butter, Bacon Butter

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.

Get recipes from MacKenzie for each part y theme

Havarti :: buttery, creamy & perfectly meltable

Havarti & Walnut Bread Grilled Cheese

By Taylor Takes a Taste

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 ³/4 teaspoon salt 4 eggs 4 teaspoons fresh lemon juice 1 teaspoon vanilla 1 ³/4 cup all-purpose flour ¹/8 teaspoon ground cloves 3 cups (about 10 ounces) walnut pieces 2 ripe pears 8 2-ounce slices Wisconsin Havarti Cheese Directions Preheat oven to 325°F. 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.

• Print Recipe

Monterey Jack :: delicate, buttery & slightly tart

Spinach, Artichoke & Monterey Jack Grilled Cheese

By Taste and Tell

Roasted Potatoe and Apples with Wisconsin Gruyè

Servings: 4 Sandwiches Ingredients 2 tablespoons extra-virgin olive oil 2 cloves garlic, peeled and smashed 6 ounces (about 4 cups) baby spinach ¹/8 teaspoon nutmeg, preferably freshly grated Salt and pepper

3 tablespoons sour cream ¹/2 cup chopped bottled artichoke hearts, drained 8 slices white bread 2 tablespoons butter, softened 1 cup (4 ounces) Wisconsin Monterey Jack Cheese, grated

Directions Heat olive oil in large skillet over medium-low heat. Add garlic and cook 1-2 minutes to infuse oil with garlic. Using slotted spoon, remove garlic and discard.

Add spinach to olive oil and cook 1-2 minutes, until wilted. Add nutmeg and season to taste with salt and pepper. When spinach is wilted, stir in sour cream and artichoke hearts.

Butter 1 side of 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 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.

• Print Recipe

Cheddar :: sharp & tangy, gets better with age

s

ère Sauce

Pimiento Grilled Cheese

By Taste and Tell

Servings: 4 Sandwiches Ingredients 2 cups (8 ounces) Wisconsin Sharp Cheddar Cheese, grated ²/ 3 cup mayonnaise

¹/ 2 cup chopped roasted red pepper 2 tablespoons butter, softened 8 slices French or Italian bread

Directions In medium bowl, combine cheese, mayonnaise and 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 with remaining slice of bread, butter-side-up.

Heat nonstick skillet. Grill on medium-low heat until golden brown on each side, 3-5 minutes.

Remove from heat and let rest for 2 minutes before slicing and serving.

• Print Recipe

Chile Relleno Grilled Cheese Servings: 1 Sandwich Ingredients For Pico de Gallo

For Sandwich

1 Roma tomato, seeded and diced 2 tablespoons yellow onion, finely chopped ½ clove garlic, finely minced 1 tablespoon cilantro, chopped 1 teaspoon fresh lime juice Salt and black pepper to taste

1 poblano chile 2 teaspoons vegetable or canola oil 1 egg 1 tablespoon butter, softened 2 slices white or sourdough bread ž cup (3 ounces) Wisconsin Monterey Jack Cheese, grated

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. • Print Recipe

Monterey Jack :: delicate, buttery & slightly tart

Chile Relleno Grilled Cheese

By Cooking Classy

Brie :: soft & creamy with a hint of funk

Grilled Ham & Brie

By Baked Bree

Servings: 4 Sandwiches Ingredients 8 slices multigrain bread 4 tablespoons Dijon mustard 4 tablespoons raspberry preserves

8 ounces Wisconsin Brie Cheese, thinly sliced 8 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. Coat remaining 4 slices with raspberry preserves.

Top these with Brie and ham. Place mustardcoated slices over, mustard side down.

Spread butter on outside of top bread slices.

Place sandwich in preheated skillet, butteredside-down. Butter remaining side of bread.

Cook until bread is toasted and cheese begins to melt, about 2 minutes, Flip sandwich and toast 2 minutes longer.

Slice in half and serve immediately. • Print Recipe

Fontina :: earthy, fruity & smooth

Tuscan Grilled Cheese

By FamilyStyle Food Servings: 4 Sandwiches Ingredients 1 tablespoon olive oil 1 garlic clove, finely chopped ½ teaspoon hot pepper flakes 1 15-ounce can cannellini beans, with liquid 1 teaspoon fresh rosemary, chopped Salt and freshly ground black pepper

2 tablespoons Wisconsin Parmesan Cheese, grated 8 ¼-inch-thick slices crusty Italian bread 4 tablespoons butter, softened ½ cup oil-packed sun-dried tomatoes, drained 2 cups (8 ounces) Wisconsin Fontina Cheese, grated

Directions Heat olive oil in small skillet over medium-high heat. Add garlic and hot pepper; cook until garlic is soft and fragrant, about 2 minutes. Add beans to pan with rosemary, salt and black pepper to taste. Bring to simmer and cook 3 minutes.

Remove from heat and cool briefly. Place bean mixture in work bowl of food processor along with Parmesan. Process to form chunky purée, about 30 seconds.

To assemble sandwiches, lay bread slices on work surface. Spread one side of each slice with butter and turn over. Spread bean mixture equally over 4 bread slices; distribute tomatoes over bean

mixture followed by Fontina. Place remaining bread slices on top, butter-side-up and press together gently.

Preheat nonstick griddle pan over medium-high heat. Place sandwiches, butter-side-down, on pan, in 2 batches if necessary. Press down with heavy skillet or sandwich press. Cook until golden brown and crisp; 2-3 minutes. Flip sandwiches with spatula and repeat on other side. When both sides are golden brown and cheese has melted, remove from pan. Slice each sandwich in half with serrated knife. Serve hot.

• Print Recipe

Mozzarella :: milky & creamy, a melting superstar

Mediterranean Grilled Cheese

By Cooking Classy

Mediterranean Grilled Cheese Servings: 1 Sandwich Ingredients 3 teaspoons olive oil, divided ¼ teaspoon garlic, finely minced 2 cups fresh spinach 2 teaspoons fresh basil, chopped ½ cup (2 ounces) Wisconsin Mozzarella Cheese, shredded 2 ½ 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 sauté 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.

• Print Recipe

Cheese Expert Q &A: l a u r a

w e r l i n

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.

laura werlin What do you love most about grilled cheese sandwiches?

What don’t 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), you’re left with a food that hits each one of your senses—seductive aromas, audible and scrumptious crunch, swoon-worthy flavor, and a vision for the eyes that compels you to dig in immediately.

What’s the most unusual combination you’ve tried?

I’d 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 it’s 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! That’s 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 I’ve never tried it (unfortunately), I decided I’d 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 that’s what they use in London). I added leeks (again, blame it on London), which are also surprisingly sweet. I wasn’t 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 didn’t have to go all the way to London to get it.

Laura’s 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 pan—Spreading butter on the bread ensures an even coating and great flavor.

• Use a nonstick pan—If 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 slow—Cook it too fast and the bread will burn before the cheese has a chance to melt thoroughly.

• Cover it while cooking (mostly)—Don’t worry that the sandwich will steam. It won’t. Cover it until the final flip and the cheese will melt beautifully.

• Press firmly—Pressing the sandwich helps create the perfect bread-to-cheese ratio, which is the key to a great grilled cheese sandwich.

Creamy Leek Grilled Cheese B y L a u r a We r l i n

Servings: 4 Sandwiches

Directions

Ingredients

In large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Add leeks and cook until very soft but not brown, 8 to 10 minutes. Transfer to bowl. Reserve skillet.

3 tablespoons unsalted butter, at room temperature, divided 4 medium leeks, white parts only, coarsely chopped ยน/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

In small bowl, use fork to mash remaining 2 tablespoons butter with Blue Cheese. Mix well.

Spread Blue Cheese butter on 1 side of each slice of bread.

Place 4 slices, buttered-side-down, on work surface.

Distribute leeks on bread followed 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 carefully as Blue Cheese butter can burn fairly easily. Turn sandwiches, pressing firmly with spatula to flatten slightly. Cover and cook for 3 to 4 minutes, until undersides are well browned. Remove cover, turn sandwiches once more, and press firmly with the spatula once again. Cook for 1 minute, or until cheese has melted completely. (You may need to peek inside to make sure.) Remove from pan and cool 5 minutes. Cut in half and serve.

Poached Pear Grilled Cheese Servings: 6 Sandwiches For red wine poached pears

For sandwich

Ingredients

Ingredients

4 pears, ripe but still firm 1 ½ cups water 1 ½ cups red wine ¾ cup sugar 1 lemon, sliced 1 cinnamon stick

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 ¼ cup prepared hot fudge sauce

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.

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.

• Print Recipe

Quark :: fresh & mild—Ricotta’s cousin

Poached Pear Grilled Cheese

By Pint Sized Baker

Fontina :: earthy, fruity & smooth

Hummingbird Grilled Cheese

By Cupcake Project

Servings: 1 Sandwich Ingredients 1 (½-inch thick) fresh pineapple ring 1 tablespoon butter, softened 2 slices banana bread (homemade or store-bought)

7 pecan halves 2 teaspoons honey ½ cup (2 ounces) Wisconsin Fontina Cheese, sliced or shredded

Directions Preheat oven to 350°F. In nonstick skillet over medium heat, grill pineapple for 2 minutes on each side.

Spread butter on 1 side of both slices of banana bread. Place 1 slice of bread butter-side-down. Cut grilled pineapple ring in half and place halves side-by-side on top of banana bread slice. Distribute pecans evenly over pineapple. Drizzle honey over pecans. Top with Fontina.

Lower burner temperature to medium-low, and place sandwich (with no top) into skillet. Grill for 2 minutes. Place second piece of banana bread on top of sandwich, butter-side-up. Flip sandwich and grill another 2 minutes. Transfer sandwich to baking sheet. Bake for 5 minutes or until all cheese is melted. Remove from heat and let rest 1 minute before serving.

• Print Recipe

The Bewitching

Enter the 2013 Grilled Cheese Academy Recipe Showdown for a chance to win a kitchenware makeover—along with a host of other tasty prizes. Submit the recipe and photo for your masterpiece and cross your fingers. May the tastiest and most unique grilled cheese sandwiches win.

Enter at GrilledCheeseAcademy.com.

Contest starts 04/01/2013 and ends 05/12/2013.

Summer Issue Sneak Peek Stay Tuned for...

Pizza on the Grill Cheesy Backyard BBQ Recipes Cool Bites for Hot Days

Q PLUS P 6 Cheese and Cocktail Pairings

Coming in June

It’s going to be a great summer with Wisconsin Cheese.