The fire is crackling, the lights on the tree are twinkling, Bing Crosby is singing O’ Come All Ye Faithful and our kitchen has about 12,000 dirty pots and pans and plates and spatulas and knives and spoons strewn across it. A perfectly unperfect picture but that’s how we roll!
A few months back Paul found a fun grilled cheese cookbook in a cute little store on Santa Clause Lane, and while flipping through it we found this delectable treat. Rather than buying the cookbook, I took pictures of the recipes (yes, it’s wrong and I am that bad). Anyway, in a rush not to get caught I only took a picture of the first page of the recipe not noticing the “CONT’D” note at the bottom. Oops.
Gotta be honest, this was a fun experiment but not worth all the dishes. The flavors were amazing, especially with the brown sugar-bourbon sauce. But in truth, I think you could just make regular french toast and melt thinly sliced brie cheese on top while it’s cooking.
Regardless, go forth and bake. Have a very merry Christmas!
Sunday Brunch Grilled Cheese (partial recipe care of Grilled Cheese Kitchen)
INGREDIENTS: One 1 lb brioche or challah loaf (cut into 8 thick slices), 3/4 cup whole milk, 1 egg (lightly beaten), 4 Tbsp salted butter (2 Tbsp melted, 2 Tbsp at room temperature), 2 tsp vanilla extract, 2 tsp granulated sugar, 1/2 cup all-purpose flour, 1/4 tsp kosher salt, 4 oz brie or triple cream cheese (thinly sliced), 8 ripe strawberries (hulled and thinly sliced), confectioners’ sugar for dusting, Brown Sugar Bourbon Sauce (recipe to follow)
DIRECTIONS: Arrange the bread slices on a large baking sheet and let dry while preparing the other ingredients. In a medium bowl, whisk together the milk, egg, melted butter, and vanilla. Add the granulated sugar, flour, and salt and whisk to combine. Scrape the batter into a shallow pan, such as a pie dish or cake pan. Set aside. Heat a stove-top griddle pan or a large cast-iron skillet over medium-low heat, or heat an electric griddle to 350 degrees. When the griddle is hot, nestle two slices of the bread in the batter and let soak for 5 seconds, then carefully flip and soak on the second side for another 5 seconds. Transfer the soaked breads to a clean plate. Melt 1/2 Tbsp of the room-temperature butter on the hot griddle and add both pieces of the soaked bread. Cook until the first sides are nicely browned and completely dry to the touch, about 3 minutes. Using a wide spatula, carefully turn the breads.
Lost the rest of the recipe. Oops.
Brown Sugar-Bourbon Sauce (recipe care of Grilled Cheese Kitchen)
INGREDIENTS: 1 cup packed dark brown sugar, 1/2 cup salted butter (at room temperature), 1/2 cup heavy cream, 2 Tbsp bourbon, 2 tsp vanilla extract
DIRECTIONS: In a small saucepan over medium-low heat, melt the brown sugar and butter together, whisking constantly until smooth. Turn the heat to low and carefully add the cream, bourbon, and vanilla (the mixture may boil up at this point, so add the liquids slowly and keep whisking constantly). Bring the sauce to a simmer and cook for 5 minutes, whisking occasionally, or until slightly thickened. Remove from the heat and let the sauce cool for 5 to 10 minutes before using. Store in an airtight container in the refrigerator for up to 1 month. Reheat in microwave when your ready to serve.