Amy Rosen: Squeeze the most out of those platters of holiday cheese
This old favourite is inspired by the copious leftovers from the third official food group of the holidays (after cookies and chocolate) — cheese! You know the drill: heady cheese platters bearing three-year-old cheddar and triple-crème brie; hunks of Parmesan-Reggiano and wedges of Quebec blue; lumps of smoked Gouda and balls of buffalo mozzarella.
With the holidays over you’re left with fond memories, five extra pounds and all of these cheesy dribs and drabs — too ugly to serve, but too much to nosh on. What to do? Grate them all together for a perfect lunch of crisp and gooey grilled cheese sandwiches.
There are just four ingredients that go into what I think is the perfect adult grilled cheese sandwich: challah a.k.a. egg bread (preferably from Toronto’s Harbord Bakery), butter, cheese and red pepper jelly (this adds a winning sweet and spicy kicker). Then all that’s needed is a large pan, a flat spatula and about five minutes of your time.
To make a post-holiday grilled cheese sandwich (quantity varies based on what you’ve got — this is the method for one; repeat as needed), spread a slice of challah with about a tsp of red pepper jelly, then mound a heaping handful of mixed grated cheese (about ½ cup or 2-3 ounces) on top of jelly. Top with other slice of challah and lightly butter the top of the second slice. Carefully transfer sandwich to medium-hot pan, butter-side down, and grill until lightly golden and cheese starts to melt.
While that’s happening, butter the top of the top slice of challah before flipping and grilling on second side until crisp and golden and starting to ooze cheese.
Who says kids get to have all the fun? Happy New Year everyone!
Pepper Jelly Recipes - News
There are just four ingredients that go into what I think is the perfect adult grilled cheese sandwich: challah aka egg bread (preferably from Toronto's Harbord Bakery), butter, cheese and red pepper jelly (this adds a winning sweet and spicy kicker).
Food Orleans shares an ingenious recipe for pepper jelly rugelach. Welcome to the third installment of my Christmas Hannukah bake-a-thon! Have you ever had rugelach? Ever heard of them? They're these awesome, petite crescents of cream cheese and butter
Remove from oven and top with 1/2 teaspoon of hot pepper jelly and serve. Variation: Bake the cups as desired without filling. Add small (cherry size) fresh mozzarella and cherry or grape tomato half. Drizzle with 1/2 teaspoon of Italian dressing.
Add mayonnaise, sour cream, pepper jelly, and ½ cup Parmesan cheese. Pour mixture into a greased 8 x 8 baking dish. Spread the remaining ½ cup Parmesan cheese over dip. Bake for 30-45 minutes until hot, bubbly, and nicely browned.
It is rather an old recipe. Ingredients include cranberry gelatin, cranberry sauce in a can, crushed pineapple and a can of Coke or Dr Pepper. DEAR MELBA: We lived in Arizona a number of years and our family enjoyed Prickly Pear jelly there and now
RT @: Another great @ recipes perfect for chilly months! 
RT @: Another great @ recipes perfect for chilly months! 
Another great @ recipes perfect for chilly months! 
Delicious recipes for those New Year's parties (need to add pics)! My fave is the wrapped brie with pepper jelly, yum! 