Ro­bust grilled cheese sand­wiches for adults, not just kids

Sherbrooke Record - - LOCAL SPORTS - By Amer­ica’s Test Kitchen

LEN­NOXVILLE

Saint Ge­orge’s Angli­can Church, Len­noxville, at 84 Queen St., cel­e­brates Holy Eucharist ev­ery 1st, 2nd & 3rd Sun­day at 11 a.m. Morn­ing Prayer is held ev­ery 4th Sun­day at 11 a.m. Sun­day School ev­ery 1st & 3rd Sun­day at 11 a.m. 819-346-5564.

SHER­BROOKE

Sun­day, Oc­to­ber 7 at 11:00 a.m., The Church of the Ad­vent wel­comes you to Ser­vice of Morn­ing Prayer with lay reader pre­sid­ing.

Pres­by­te­rian LEN­NOXVILLE

St. An­drew’s Pres­by­te­rian Church, 256 Queen St., Len­noxville, 819-569-3100, Sun­days: 10:30 a.m. Wor­ship and Sun­day School.

United AYER’S CLIFF - MA­GOG

Ayer’s Cliff - Ma­gog - Ge­orgeville Pas­toral Charge wel­comes ev­ery­one for Sun­day ser­vice at Beu­lah United Church in Ayer’s Cliff - Wor­ship ser­vice and Sun­day School 9:15 a.m. and St. Paul’s United Church, Ma­gog - Wor­ship Ser­vice and Sun­day School 11:15 a.m. with lunch pro­vided each Sun­day fol­low­ing the ser­vice in Ma­gog. Min­is­ter: Rev. Lee Ann Hogle 819-571-7233.

LEN­NOXVILLE

Len­noxville United Church, corner of Queen and Church Street, wel­comes you to a Com­mu­nion wor­ship ser­vice with Rev. Linda Buchanan on Sun­day, Oc­to­ber 7 at 10:00 a.m. Chil­dren al­ways wel­come. 819-565-8449; web­site lennoxville­u­nit­ed­church.com

MEL­BOURNE RIDGE

The Rich­mond-mel­bourne Pas­toral Charge in­vites you to join us for wor­ship on Sun­day, Oc­to­ber 7 at 10:30 a.m., at Mel­bourne Ridge United Church, for their Thanks­giv­ing Ser­vice. Keith Whit­tall will be lead­ing this wor­ship ser­vice. Ev­ery­one is wel­come.

SHER­BROOKE

Plymouth-trin­ity United Church, corner of Duf­ferin and Ter­rill, 819-346-6373, www.ply­mouthtrin­i­ty­church.org, wel­comes all of you to a bilin­gual wor­ship ser­vice on Sun­day, Oc­to­ber 7 at 10:30 a.m. with Com­mu­nion (but NO Sun­day school). We will cel­e­brate Thanks­giv­ing and World Com­mu­nion Sun­day. Nous vous souhaitons la bien­v­enue à un culte bilingue le di­manche, 7 oc­to­bre à 10 h 30, avec Sainte Cène (mais SANS École du di­manche). Nous célébrerons le di­manche de l’ac­tion de grâces et le di­manche de la com­mu­nion mon­di­ale. Tout le monde est cor­diale­ment le bi­en­venu! Min­is­ter: Rev. Sa­muel V. Dan­sokho.

WATER­VILLE/NORTH HAT­LEY

Water­ville/north Hat­ley United Church, Sun­day, Oc­to­ber 7, 11 a.m. Thanks­giv­ing and Com­mu­nion ser­vice with Rev. Mead Bald­win. Rev. Mead Bald­win 819-8371112.

Grilled cheese has a kids’ menu rep­u­ta­tion, but just a few tweaks make it a so­phis­ti­cated din­ner op­tion.

To cre­ate a sand­wich with more ro­bust flavour and per­son­al­ity with­out go­ing over­board on top­pings and ad­di­tions, we fo­cused on the cheese. Our recipe be­gan by mix­ing flavour­ful aged ched­dar with a small amount of Brie and some wine in a food pro­ces­sor. Those two in­gre­di­ents helped the ched­dar melt evenly with­out be­com­ing greasy.

A lit­tle bit of shal­lot in­creased the sand­wiches’ com­plex­ity with­out de­tract­ing from the cheese, and a smear of mus­tard-but­ter on the bread added a sharp bite. Look for a ched­dar aged for about one year (avoid ched­dar aged for longer; it won’t melt well). To bring the ched­dar to room tem­per­a­ture quickly, mi­crowave the pieces un­til warm, about 30 sec­onds.

GROWN-UP GRILLED CHEESE WITH CHED­DAR AND SHAL­LOT

Serv­ings: 4

Start to fin­ish: 30 min­utes

7 ounces aged ched­dar cheese, cut into 24 equal pieces, room tem­per­a­ture 2 ounces Brie cheese, rind re­moved 2 ta­ble­spoons dry white wine or dry ver­mouth

4 tea­spoons minced shal­lot

3 ta­ble­spoons un­salted but­ter, soft­ened

1 tea­spoon Di­jon mus­tard

8 slices hearty white sand­wich bread

Ad­just oven rack to mid­dle po­si­tion and heat oven to 200 F. Process ched­dar, Brie, and wine in food pro­ces­sor un­til smooth paste forms, 20 to 30 sec­onds. Add shal­lot and pulse to com­bine, 3 to 5 pulses; trans­fer to bowl. In sep­a­rate bowl, com­bine but­ter and mus­tard.

Brush but­ter-mus­tard mix­ture evenly over 1 side of each slice of bread. Flip 4 slices over and spread cheese mix­ture evenly over sec­ond side. Top with re­main­ing 4 slices bread, but­tered side up, and press down gen­tly.

Heat 12 inch non­stick skil­let over medium heat for 2 min­utes. Place 2 sand­wiches in skil­let, re­duce heat to medium-low, and cook un­til both sides are crisp and golden brown, 6 to 9 min­utes per side.

Trans­fer sand­wiches to wire rack set in rimmed bak­ing sheet and keep warm in oven. Wipe out skil­let with pa­per tow­els and cook re­main­ing 2 sand­wiches. Serve.

Vari­a­tions:

- Grown-up Grilled Cheese with Comte and Cor­ni­chon: Sub­sti­tute Comte for ched­dar, minced cor­ni­chon for shal­lots, and rye sand­wich bread for white sand­wich bread.

- Grown-up Grilled Cheese with Gruyere and Chives: Sub­sti­tute Gruyere for ched­dar, chives for shal­lots, and rye sand­wich bread for white sand­wich bread.

- Grown-up Grilled Cheese with Asi­ago and Dates: Sub­sti­tute Asi­ago for ched­dar, finely chopped pit­ted dates for shal­lot, and oat­meal sand­wich bread for white sand­wich bread.

- Grown-up Grilled Cheese with Ro­bi­ola and Chipo­tle: Sub­sti­tute Ro­bi­ola, rind re­moved, for ched­dar; 1/4 tea­spoon minced canned chipo­tle chili in adobo sauce for shal­lots; and oat­meal sand­wich bread for white sand­wich bread.

Nu­tri­tion in­for­ma­tion per serving: 566 calo­ries; 298 calo­ries from fat; 33 g fat (20 g sat­u­rated; 0 g trans fats); 90 mg choles­terol; 840 mg sodium; 45 g car­bo­hy­drate; 0 g fiber; 6 g sugar; 20 g pro­tein.

For more recipes, cook­ing tips and in­gre­di­ent and prod­uct re­views, visit https://www.amer­i­c­as­testk­itchen.com. Find more recipes like Grown-up Grilled Cheese with Ched­dar and Shal­lot in “New Essen­tials .”

(The As­so­ci­ated Press)

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