thoughtful consumption

This week I’ve made two great things from suggestions left by fellow bloggers.

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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.”)

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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.

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Put the other piece of bread on the top, butter side down. Wait a minute. flip. Grill other side.

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Alongside a salad and an apple, these sandwiches made a perfect fall lunch for today.

Thanks, Jenna!

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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.

roasted apples with fromage blanc topped with bourbon-vanilla-honey sauce

Hic, hic, hooray and thanks, KKF!