amarante
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Post by amarante on Nov 15, 2016 21:58:12 GMT -5
Works as a rich dessert, light supper entree or brunch centerpiece.
STRAWBERRY SANDWICHES
Excerpt From: Tyler Florence - Tyler's Ultimate
WHEN I WAS DECIDING ON THE RECIPES FOR THIS COOKBOOK, EACH ONE HAD TO PASS THROUGH A THREE-WORD FILTER: brilliant, simple cooking. And I think this recipe truly epitomizes that idea. It’s as simple to make as a grilled cheese sandwich, but the sugar on the outside melts to form a crème brûlée–like crust while the Brie melts into the fresh strawberries and jam. This silly delicious combination is one of the best things I’ve ever tasted. You saw it here first.
SERVES 4
½ cup (1 stick) unsalted butter, softened, plus 2 tablespoons for browning the sandwiches
8 slices brioche loaf
About ¼ cup granulated sugar
1 jar good-quality strawberry jam
1 pint strawberries, hulled and sliced
6 ounces Brie cheese, thinly sliced, at room temperature
Confectioners’ sugar, for dusting
Butter 4 of the brioche slices on both sides. Sprinkle one side with granulated sugar and turn the slices sugared sides down. Spread each slice with jam. Now make a layer of sliced strawberries and cover with slices of cheese. Butter the remaining 4 brioche slices on both sides and sprinkle one side with granulated sugar. Lay the slices on top of the cheese, sugared sides facing up, to make 4 sandwiches. Press down gently.
Heat 1 tablespoon of butter in a cast-iron skillet over medium-low heat. Put 2 of the sandwiches in the pan and cook for 2 to 3 minutes, until the sugar melts, the bread turns golden, and the cheese begins to melt. Turn and cook until the second side is golden and the cheese is bubbly. Take the sandwiches out of the pan and “and repeat to cook the rest. Dust the sandwiches with confectioners’ sugar, cut them in half, and serve warm.
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Post by beth on Nov 19, 2016 19:04:30 GMT -5
I saw a reference to this somewhere else so I decided to look. That's intriguing. I think I would try it first as a weekend breakfast/brunch. Have you tried the recipe or were you just looking for discussion? I have homemade jam -- can bake a loaf of brioche... May have to try this when the boys are home for the holiday.
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amarante
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Post by amarante on Nov 19, 2016 20:26:10 GMT -5
I made one for myself as a test run with slices of a rich egg challah which I thought was similar to a brioche and easier for me to obtain. I treated it as just a grilled cheese variant and it was very tasty but then melted Brie , sweet strawberries and rich bread. What could be bad? So not the recipe to a 'T" since I was only doing it for myself for a Sunday treat.
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amarante
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Post by amarante on Nov 19, 2016 20:29:31 GMT -5
Speaking of grilled cheese, I've seen quite a lot of discussion of subbing mayo for butter or part thereof to produce a crispier recipe. I don't know if I would do it for this recipe since butter does add to the flavor profile but maybe I would try for a traditional savory version
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Post by beth on Nov 19, 2016 21:42:44 GMT -5
I've seen the commercials touting mayo for a better grilled cheese -- not sure how I feel about that since I'm a mayo minimalist, which translates to no-mayo most often and less is better when used. So it kind of goes against my grain, but I see where it's coming from.
Brioche, egg challah or a recipe I have that's just called egg twist -- I think they all are similar enough that I would use them interchangeably here.
I was telling DH about this and that I had seen a conversation somewhere else and didn't really pay attention to it. I remembered something about sliced strawberries and cheese but was thinking it was cream cheese. I pictured a strawberry cut in half or sliced and spread with cream cheese as an appetizer and just wasn't feeling it. Sounded like a mess, frankly. Seeing the recipe though, I might try it.
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amarante
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Post by amarante on Nov 20, 2016 12:56:49 GMT -5
I wanted to add that the flavor profile is really similar to the classic appetizer where you spread some kind of sweet jam on Brie cheese - often encase it in pastry and then bake so the cheese becomes melty - so it's bread, Brie and fruit/jam.
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applecrisp1
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Post by applecrisp1 on Nov 20, 2016 15:39:03 GMT -5
Melted brie, yes please. Thanks for posting.
I've heard about using some mayo on the outside of the bread to get a crispier grilled cheese -- I've never tried it (not a big fan and haven't bought mayo in a few years) and I think they say can't ever tell its mayo. Who knows.
I remember seeing a recipe for grilled cheese that buttered the bread, and then sprinkled some shredded parm, pressed it down a bit, then did the usual heating in a pan .... It said the parm gave the bread a nice crunch/texture. I thought I tried it but I didn't see the recipe or my comments.
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Post by mrswaz on Nov 20, 2016 16:04:07 GMT -5
I've seen the commercials touting mayo for a better grilled cheese -- not sure how I feel about that since I'm a mayo minimalist, which translates to no-mayo most often and less is better when used. So it kind of goes against my grain, but I see where it's coming from. Brioche, egg challah or a recipe I have that's just called egg twist -- I think they all are similar enough that I would use them interchangeably here. I was telling DH about this and that I had seen a conversation somewhere else and didn't really pay attention to it. I remembered something about sliced strawberries and cheese but was thinking it was cream cheese. I pictured a strawberry cut in half or sliced and spread with cream cheese as an appetizer and just wasn't feeling it. Sounded like a mess, frankly. Seeing the recipe though, I might try it. The authentic Mexican places around here usually use sour cream as a smear on their bread when they are toasting rolls for tortas. You'd never know it was sour cream by the taste, so I don't see why mayo wouldn't work nicely. However, for this strawberry recipe I think I would go with the butter. |
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Post by Deleted on Nov 21, 2016 9:35:39 GMT -5
It sort of reminds me of a similar recipe for Brie strawberry and basil quesadillas I made a while back. The quesadillas were sliced in triangles and served as an appetizer or snack.. the recipe pic is on tablespoon.com as I recall..
I bumped into an interesting idea for brie en croute. mini Babybel cheese is wrapped in a piece of crescent roll dough and baked. thinking it would make a nice appetizer for New Year's Eve with a glass of bubbly. Hoping I can find some decent strawberries this time of year. If not, cranberries will work too. |
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