Grilled Cheese Gone Wild - Melted Raclette, Bacon & Pepper Jelly Sandwiches

Classic Grilled Cheese is one of those things that's so good in it's simplest form, I am always hesitant to try and improve on it. This is not to say that I didn't get hot and bothered while reading this recipe for Grilled Cheese and Pepper Jelly Sandwiches in Food & Wine Magazine. Because I also happened to have homemade pepper jelly made by our awesome cousin on hand (thanks, Julie!), I decided it was on...   

Thick Cut Bacon, Sweet Pepper Jelly & Crunchy Pecans, so good,
Photo: NK

I opted to use a delicious French Cheese called Raclette (the original uses Epoisses which I didn't find as easily). It's a bit sharp and melts fairly well. The original recipe didn't call for Bacon, but since once I get started, I can't leave well enough alone, I thought what the heck. The result was a sweet, salty, crunchy (thanks to toasted pecans) and cheesy goodness sandwiched between tangy Sourdough. Do it!  

Melted Raclette, Bacon, Pecans & Pepper Jelly Grilled Cheese, Photo: NK 

Grilled Raclette, Bacon & Pepper Jelly Sandwiches
Lightly adapted from Food & Wine / Recipe by Vivian Howard
Makes 2 Sandwiches

Ingredients:
1/4 Cup Pecans, lightly toasted and roughly chopped
2 Strips of Thick Cut Bacon (we like Coleman Organic or D'artagnan)
2 Tablespoons Salted Butter, softened to room temperature
4 Ounces Raclette, grated
4 slices of Sourdough Bread
2 Tablespoons Pepper Jelly

Method:
1. Briefly toast Pecans in toaster oven or baking sheet in the oven.

2. Cook Bacon to your liking in a medium skillet (preferably cast iron). Remove to drain on paper towels. Wipe out the skillet to use for the sandwiches. 

3. Spread Butter on one side of each slice of Sourdough. Spread the inside of two of the slices with Pepper Jelly and top with grated cheese. Top with Pecans.  Cut each slice of Bacon in half and place atop the pecans. Cover each sandwich with a second slice of Bread, butter side facing out, and press down. 

4. Heat the skillet over medium heat. Add the sandwiches and grill for 4 minutes on each side. Serve and enjoy!

A Luxe Hors D'Oeuvre - The Perfect New Year's Party Offering

With 2011 drawing to a rapid close, we here at NK are getting ready to face the sobering reality of New Year's resolutions. Among other goals, we'll be trying to shave off some of those extra holiday pounds and attempting to return to our usual frugal approach to elective spending. After a solid month of revelry and excess - two of my favorite pastimes - we hope to tighten our belts in more ways than one.


But New Year's Eve is just one of those nights that calls for celebration. For me, that means special food.


Even if your holiday dinner or evening plan is intended to be easy on the wallet, I am a big believer in including, if you can, one item that just feels luxurious. If you are attending or hosting a budget-friendly NYE party in the home, why not create one lovely hors d'oeuvre that befits this special night? 


For us, this year's "special bite" will be Truffle Tremor, Hot Soppressata and Pepper Jelly Crostini. 
I love this hors d'oeuvre because it combines humble and luxurious ingredients to create a very unique and delicious taste. The result will be a peppery, smoky, sweet, and savory bite that always gets raves.  

Truffle Tremor, Soppressata and Pepper Jelly Crostini, Photo: NK

Truffle Tremor is a wonderful aged goat cheese from a company called Cypress Grove. Flecked with black truffles, this creamy, slightly salty chèvre is really something to talk about. It is mouthwatering on its own with just a piece of crusty bread, which was how I first experienced it a year ago. After a few bites, I found myself scouring the web for ways to put it in a more complex dish. Finally, I happened upon a Truffle Tremor crostini recipe on www.denverpost.com.


Below is NK's slight adaptation on this luxurious party app that is sure to wow! 


Truffle Tremor, Hot Soppressata and Pepper Jelly Crostini 
Adapted from The Denver Post
Serves 6 - 8


Ingredients:
One foot-long baguette sliced in to 1/4 inch pieces 
1/2 pound Cypress Grove Truffle Tremor Cheese (chilled for easy slicing)
1/4 pound thin-sliced Hot Soppressata, rounds cut down the middle into half moons
1 Jar Red Pepper Jelly - we prefer Stonewall Kitchen brand: Check them out here
A handful of Baby Arugula or other spicy flavored micro greens (optional)
White or Black Truffle Oil (optional)


Method:
Slice your bread. 
Toast it, or if using optional Truffle Oil, brush the bread with Oil before toasting, finishing with a very light sprinkle of Sea Salt. 
Remove cheese from the fridge and cut off the back portion of the rind for easier slicing. 
Warm a flat edged knife in a cup of hot water and cut thin, triangular slices of cheese. Wipe your knife and rewarm in water between each slice. 
Note: If slicing proves difficult or cheese breaks apart, feel free to let it come to room temperature and spread it/press it onto the bread - it will be just as tasty! 
Place a triangle of cheese in the middle of your bread round.
Place two half moon pieces of soppressata onto the cheese folded in half, or in whatever formation looks nice, pressing the pointed edges into the cheese to affix. 
Pop in a few arugula leaves (to enhance the spicy flavor and for color).
Dot with red pepper jelly to taste.  

Pepper Jelly pictured with beautiful
handmade napkins from Boxwood Linen
Check Boxwood Out Here Photo: NK

Serve and Enjoy.


Happy New Year to you and yours from NK!