Gooey goat cheese with a halo of crunchy caramelized sugar.
It sounds so fancy, but it’s actually very simple:
just sprinkle chèvre with sugar and torch it.
This maple bacon french toast grilled cheese sandwich puts all the
savory and sweet breakfast flavors together.
You know when you can’t decide between a cheesy egg dish and
something smothered in maple syrup?
This is what your body really wants.
Just imagine your mouth filled with cheese,
a mixture of hot yolk and syrupy bacon fat dripping down your chin.
I entered this greasy, gooey goddess into the Grilled Cheese Recipe Showdown.
She pairs well with hot coffee and a hangover.
I love me a nice, hot scramble – especially when it’s cheesy.
The cheese keeps it delicious even if you overcook the eggs.
Cheese has your back like that.
These cheesy scrambled eggs are light and springy with a goaty tang.
Smear onto some crunchy toast and
watch it spread like butter.
A clafoutis is a very simple French dessert that’s similar to a big baked pancake. It’s traditionally made with cherries,
but I went rogue and added apples and a big wedge of stinky camembert. Holy cow was that the right decision.
Just imagine cutting into a warm apple pancake only to discover a glistening pool of melted cheese.
A great way to brighten up a classic grilled cheese is with a tart, juicy fruit like pineapple. I chose a pineapple that was slightly underripe to keep the sandwich from getting too soggy, warmed it in a tablespoon of rum, and paired it with some Chipotle BellaVitano, a sweet, crumbly cheese with a sharp tang that comes from Sartori Cheese in Plymouth, Wisconsin.
My birthday is in late May (the 29th), so a couple weeks ago I hosted a brunch to celebrate. I gathered a few friends, poured a couple rounds of mimosas and set out a great feast of cheesy breakfast foods. The stand out favorite was this warm, custardy egg strata.
Egg strata is a baked casserole of stale bread, eggs, and a bit of milk – kind of like a baked french toast. It’s extremely easy and the modifications are limited only to your imagination- you can put just about anything in it. I had a bag of cheese curds on hand, a gift from The Lone Grazer creamery, so I decided to incorporate them into this strata with roasted tomatoes and fresh basil – a classic flavor combination. Why reinvent the wheel?
Last week, I salivated over one of my new lovers, Emmentaler AOP. But I never told you how good this cheese is melted. This burly hunk is wonderful by itself or on a cheese board, don’t get me wrong. But add a rustic crunchy slice of grilled rye bread, whole grain mustard, and pickles to rip through that buttery beefcake, and you got an orgasm on a plate. A quickie, too.
When I studied abroad in Germany, my favorite breakfast was toasted rye bread with mustard and melted cheese. I ate this almost every day. I didn’t get sick of it either; I grew so fond of the rich, gooey cheese draped over dark, seed-flecked bread. I started to crave that breakfast. It gave me motivation to get up and jog, knowing there was a cheesy promise on the other side. I was also vegetarian at the time, and considering the general makeup of the German diet (meat), I had little choice but to lean hard on cheese.
Every time I make a cheesy toast, it brings me right back to my host mother’s little kitchen in her ancient house on the Rhein river.
Rye Tartine with Emmentaler OG
That’s two magnificently cheesy foods in one. I was inspired by this little log of jalapeño goat cheese that Montchevré sent me around Christmas time. That was the beginning of winter, so I was all about cheddars and goudas. Now it’s spring time, so I’m going chevre-crazy, and smothering it in cheddar. It’s like, a pizza to say good bye to winter.
Pumpkins are a cultural icon, evoking cozy memories of childhood carvings, romps through vine-covered patches, costumes sticky with Halloween candy, and warm, sweet spices. You don’t have to love the pumpkin for its jolly symbolism, and I know many abhor the poor gourd due to incessant overuse the moment August rolls into September. To be fair, it’s not the pumpkin that has been bastardized, but the array of spices that tend to accompany it in baked goods. The pumpkin itself is a thing to revere, especially when roasted and pureed into a thick, buttery paste filled with a wealth of nutrients, including vitamin A, vitamin C, and dietary fiber. If you get your hands on a really good pumpkin, its pureed flesh will also deliver a luscious, nutty sweetness that is especially delightful when baked in a hearty bread that’s smeared with tangy dairy. Alas, it’s generally wasted on oily loaves with frostings so sweet they could rot a tooth clean from the gum, while most healthy versions aren’t worth eating. This recipe, on the other hand, combines a simple, wholesome pumpkin bread with a maple-kissed spread of real cheese.
Death twitches my ear. “Live,” he says, “I am coming.”
– Virgil, Minor Poems, Copa
Treat every moment as an opportunity, lest all of life’s obligations arrest your happiness. A challenge is a chance to prove yourself, a mistake is a time to learn, a meal is a break for enjoyment. It’s all about that carpe diem. Live in the moment and drink in as much pleasure from life as possible, starting with a healthy breakfast.