This week I’ve made two great things from suggestions left by fellow bloggers.
Grilled cheese with arugula and muscadine jelly
Jenna at Jenna’s Cupcakes explained how to make muscadine jelly and then offered this tasty recipe. I used arugula and multi-grain bread from the CSA and Fontina cheese from Sam’s.
Take some nice rich bread (2 slices), slather with butter, grill in a pan butter side down. (Totally had me at “slather with butter.”)
When brown and grilled, yank one piece out and spread with a thin scraping of this jelly. Put back in the pan jelly side UP, top with cheese and arugula.
Put the other piece of bread on the top, butter side down. Wait a minute. flip. Grill other side.
Alongside a salad and an apple, these sandwiches made a perfect fall lunch for today.
Fromage blanc with fruit as dessert
When I was wondering what to do with last week’s fromage blanc, Kitchen Kung Fu mentioned having it as dessert with fruit preserves. I had some roasted apples leftover that needed eating, so I’d figured I’d start there.
I’d also read about topping fromage blanc with honey. I like cheese and honey a lot. I also like bourbon. So I made a quick sauce with some bourbon, honey, and vanilla.
Hic, hic, hooray and thanks, KKF!