Melt: 100 Amazing Adventures in Grilled Cheese (12 page)

1 teaspoon crème de menthe liqueur

3 ounces cream cheese, softened

1 multigrain or plain English muffin

1 tablespoon chocolate chips

Maybe you’ve had crème de menthe in a glass on the rocks, but this recipe takes this after-dinner liqueur somewhere it’s never gone before: the grilled cheese sandwich. Surprisingly, the liqueur’s smooth and creamy texture and mint flavor pair seamlessly with the cream cheese and chocolate chips, turning this after-dinner treat into a perfect midnight snack.

1. Mix crème de menthe and softened cream cheese in a bowl.
   
2. Spread cream cheese mixture on bottom of English muffin. Sprinkle chocolate chips on top. Close sandwich with other half of English muffin.
   
3. Bake at 325°F for 3 minutes and serve warm.
   

FOR PUDDING

3 cups water

2 cups wide egg noodles

1 jumbo egg

3 tablespoons margarine, divided

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⁄
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cup white sugar

2 tablespoons +
¹
⁄
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teaspoon cinnamon sugar (see Harvest Fest recipe in
Chapter 3
for cinnamon sugar details)

1 tablespoon brown sugar

1 teaspoon vanilla

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cup canned, sliced peaches

3 tablespoons canned peach juice

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⁄
₈
cup raisins

FOR SANDWICH

4–6 tablespoons melted sweet butter, for grilling

4 slices cinnamon bread

¹
⁄
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cup crème fraîche, divided

Noodle Pudding, also known as Noodle Kugel, is an old European dish often served at holidays and family gatherings. This casserole-like dish includes the sweet flavors of fruit, raisins, and cinnamon as well as egg noodles. Mix it all together and take this Old World tradition to a modern level by adding crème fraiche cheese and wrapping it all between two slices of cinnamon bread.

1. Boil water in a saucepan. Add noodles to water, boiling until soft, approximately 8–10 minutes. Drain noodles.
   
2. Preheat oven to 375°F.
   
3. Combine and mix following ingredients with boiled noodles: egg, 2 tablespoons of margarine, white sugar, 2 tablespoons cinnamon sugar, vanilla, brown sugar, peaches, peach juice, and raisins.
   
4. Pour into greased baking dish. Sprinkle with
   ¹
   ⁄
   ₂
   teaspoon cinnamon sugar and evenly distribute remaining tablespoon of margarine.
   
5. Bake for 35 minutes, or until top becomes brown. Set aside to cool. When cool, slice in half.
   
6. Brush melted butter on the outside of the 4 slices of bread. In a sauté pan, place 2 slices of bread butter side down. Place each “slice” of noodle pudding on each slice of bread, followed by
   ¹
   ⁄
   ₄
   cup crème fraîche per sandwich. Place the other 2 slices of bread on top, butter side up.
   
7. Let sandwiches cook on medium heat for 5 minutes per side or until bread is golden brown.
   
8. Cut on the diagonal and serve warm.
   

The Cinnamon Roll

If you’re yearning for something sweet and sticky, search no further than the cinnamon roll! This grilled cheese pushes the envelope and uses these sticky treats as the base upon which the pecans, cinnamon, and milk chocolate cream cheese are spread.

1 package refrigerated Pillsbury Cinnamon Rolls with Icing

¹
⁄
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cup Philadelphia Indulgence Milk Chocolate cream cheese spread

¹
⁄
₄
teaspoon cinnamon sugar (see Harvest Fest recipe in
Chapter 3
for cinnamon sugar details)

Caramelized pecans, to taste (optional)

1. Preheat oven to 375°F.
   
2. Remove icing from package and set aside.
   
3. Take 3 cinnamon rolls out of package and place in a circle on a greased baking pan. Unwrap the cinnamon rolls, combining the creases and turning them into a single large cinnamon roll.
   
4. Spread milk chocolate cream cheese spread on cinnamon roll and sprinkle cinnamon sugar on top. Bake for 15 minutes, or until golden brown.
   
5. Remove from oven and cool for 5–10 minutes. Once cool to the touch, gently spread desired amount of icing from container on top of cream cheese spread. Crush caramelized pecans on top, if desired. Serve warm.
   

Cookie Cheesecake

3 ounces cream cheese

2–3 tablespoons of 1 beaten egg

2 tablespoons sugar

1 teaspoon vanilla

2 large chocolate chip cookies

3 strawberries, sliced

1 tablespoon powdered sugar

This extremely rich cookie cheesecake is not for the dessert novice. This sandwich creates a uniquely sweet profile that is highlighted by the addition of fresh strawberries. Be prepared for many sweet and rich flavors combining to create a smooth texture that has you wanting more.

1. Preheat oven to 325°F.
   
2. In a mixing bowl, combine cream cheese, egg, sugar, and vanilla. Carefully place this cheesecake mixture on 1 chocolate chip cookie, top side down. It may overflow. Mix strawberries with powdered sugar and place on top of mixture. Set second cookie aside.
   
3. Bake covered cookie for 12 minutes. Remove from oven and place in refrigerator for 10–15 minutes, allowing the cheesecake mixture to set.
   
4. Remove from refrigerator and top with second cookie, bottom side down. Sprinkle more powdered sugar on top if desired. Serve at room temperature.
   

Mascarpone Pound Cake

1 tablespoon sweet butter

1 banana, sliced

2 tablespoons flaked coconut

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tablespoon brown sugar

¹
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teaspoon crème de cacao liqueur

2 slices pound cake

¹
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cup mascarpone

Pound cake is normally served as a dessert, typically with a fruit topping. In this recipe however, pound cake breaks out of its normal ho-hum role and serves as the bread for this sweet grilled cheese sandwich. And, when it really comes right down to it, what else would you want holding in the tropical flavors of banana and coconut?

1. In a sauté pan, cook, on medium heat, sweet butter, banana, flaked coconut, brown sugar, and crème de cacao until a syrup appears, approximately 5 minutes. Once done, remove from heat and refrigerate for 10 minutes, allowing mixture to set.
   
2. Preheat oven to 350°F.
   
3. On the bottom slice of pound cake, spread the mascarpone, followed by the banana mixture. Top with the other slice of pound cake.
   
4. Bake for 5 minutes on a baking sheet, remove from oven, and serve warm.
   

Cherries Jubilee

1 cup cherry pie filling

¹
⁄
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cup brandy liqueur

1 package Pillsbury Crescent Rolls

2.33 ounces Camembert (
¹
⁄
₃
of a small wheel)

Traditional Cherries Jubilee requires a time-intensive process involving liqueur and an open flame. This recipe takes the flavors of this classic dessert and inserts them into an easy-to-make grilled cheese. Here, the cherries are mixed with Camembert cheese to create the sweet, tangy flavor that’s synonymous with a jubilee and, while the open flame has been taken out of the equation, the brandy remains to help create a unique dessert that will get your guests talking.

1. Preheat oven to 350°F.
   
2. In a sauté pan, cook cherry pie filling and brandy liqueur over medium heat until warm.
   
3. In an au gratin plate, lay out 2 crescent rolls and press edges together to make a rectangle. Cover with Camembert and cherry pie mixture.
   
4. Bake for 12 minutes and serve hot.
   

FOR RHUBARB MIXTURE

²
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cup water

2 stalks fresh rhubarb

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cup sugar

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cup applesauce

1 teaspoon amaretto liqueur

FOR SANDWICH

2 lemon poppyseed muffin tops

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cup quark cheese

With its bitter flavor, rhubarb makes ideal company for sugar, which transforms this tart vegetable into a sweet and savory ingredient. The nutty flavor of amaretto blended with the tanginess of rhubarb creates a sophisticated presentation atop muffin tops.

1. Boil water over medium heat. Break up rhubarb into medium-sized pieces, approximately 2" long and add to water. With a fork, continuously stir until rhubarb has a string-like consistency, approximately 7–10 minutes. Add sugar and applesauce. Reduce to simmer and cook until rhubarb thickens. Cool and then strain excess liquid. Add amaretto liqueur.
   
2. Preheat oven to 225°F.
   
3. Spread rhubarb over 1 muffin top, followed by quark cheese and other muffin top.
   
4. Bake for 3 minutes on baking sheet, remove from oven, and serve warm.