Fig-et About it! A Sweet and Savory Murray’s Melt

 

Forget about your boring old lunch! We’re taking a tried and true taste-bud-pleasing combo, sweet and savory, and kicking those flavors into the stratosphere by melding together this gooey, delicious grilled cheese sandwich that is abso-figly de-swine, dahling.

Spring Brook Reading is ideal for grilled cheese (it’s recipe is based on classic Alpine melter, Raclette); made from raw cow’s milk up in Reading, VT, we’re all about the salty, nutty flavors that emerge when it warms up. Add to that thin slices of silky Surryano ham and sweet Mitica Fig Jam, and you’ve got a union of complex and complementary flavors: sweet, meaty, salty and creamy. Aw, yeah!

The Fig-et About It

Per Sandwich:

Spring Brook Reading, rind removed, sliced: 1.5 oz
Mitica Fig Jam: 1 TBS
Surryano Ham: 2 slices
Bread: 2 slices from your favorite loaf, we recommend Sourdough
Butter: lightly spread on outer sides of bread

Putting it together:

The sandwich can be made stove-top or in a panini press. Slice bread into thick slices and butter each slice on the side you’ll be toasting, then spread a thin layer of fig jam on one of the opposite sides. Layer the Surryano atop the jam (cut it or fold it to fit inside the bread), then layer your sliced Reading so that will melt evenly. Press two sides together and place in sandwich press; if you’re grilling stove-top, pre-heat your skillet on medium for a minute and place sandwich, butter-side down, flipping after 2 minutes.

In a sandwich press: cook for 4 minutes
On the stove-top: give each side 2 minutes per side, pressing lightly with a spatula or small plate

Cut, serve, enjoy!

Sides: Green apples, pickled carrots, green salad

Hankering for some more fig n’ pig tastiness on your plate? We’re right there with you! Here are few more ideas to get those piggies and figgies together, right where they belong:

* Crumbled fresh goat cheese (Vermont Creamery’s fresh Goat Logs are perfect), fresh figs (quartered), a drizzle of Mitica Acacia Honey
* Toasted baguette slices, Loire Valley Goat Cheese (Valencay, Selles Sur Cher), and slices of La Quercia Prosciutto Americano and dried Pajarero figs – superb for party platters and brunch spreads
* Big blues, like Blu di Buffala, Roquefort and Bleu du Bocage, paired with Speck, chocolate covered figs (ChocoHigos) make an impressive dessert to serve along side Port and Grappa

 

Don’t Mind If We Fondue: Three Easy Recipes That Will Make You Melt

As temperatures drop (and drop and drop), we like to eschew the polar vortex and curl up ‘round a nice fondue pot full of our favorite ooey-gooey melted cheeses, dunking everything in sight (things like hot chorizo, fingerling potatoes, and hunks of baguette) into silken strings of dairy goodness, finishing off each bite with a bright, briny cornichon.  Get the recipes below—from classic to daring– bubblin’ in your melting pot.

Murray’s Classic Fondue

Ingredients:
1 teaspoon salt
1 garlic clove
150 g (approx. 3/4cup) white wine
4 oz (approx. 1 cup) Gruyère, grated
4 oz (approx. 1 cup) Comté, grated
3 oz Emmental, grated
1 tablespoon + 1 tsp cornstarch
1 teaspoon lemon juice
Directions:
1.Sprinkle one teaspoon of salt in the bottom of a small saucepan. 
2.Cut garlic clove in half and rub the inside of the pan, starting at the salt.
3.Heat the wine on medium-high just until boiling. While the wine is heating, combine the cheeses and toss with cornstarch until evenly distributed.
4.Gradually add the cheese a half a cup at a time, whisking constantly until melted and smooth.
5.Add lemon juice and whisk until incorporated.

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Murray’s Funky ‘Due

Ingredients:
8oz Ardrahan, cubed
8oz Murray’s English Cheddar, grated
12oz Your favorite IPA beer (We recommend the Peekskill IPA)
1/4 teaspoon dry mustard
1 pinch cayenne
1 dash Frank’s Hot Sauce (or other vinegary hot sauce)
1 teaspoon freshly minced garlic
1 tablespoon cornstarch

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Murray’s Fancy ‘Due

Ingredients:
8 oz. (approx. 2 cups) Comté, grated
8 oz. (approx. 2 cups) Fontina, grated
1 Tbsp + 1 tsp cornstarch
1 clove garlic
1 cup Champagne or other favorite sparkling white wine 
1.Sprinkle one teaspoon of salt in the bottom of a small saucepan.
2.Cut garlic clove in half and rub the inside of the pan, starting at the salt.
3.Heat the wine on medium-high just until boiling. While the wine is heating, combine the cheeses and toss with cornstarch until evenly distributed.
4.Gradually add the cheese a half a cup at a time, whisking constantly until melted and smooth.

 

 

 

 

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Directions:
1.Remove the rind from the Ardrahan and cube. 
2.Grate the Murray’s English Cheddar and toss both with the cornstarch. 
3.In a saucepan, heat the beer, garlic, hot sauce and cayenne pepper to a simmer. 
4.Gradually add the cheese a half a cup at a time, whisking constantly until combined and emulsified. 
5.Season to taste with salt and pepper.

 

Check out our fave cheeses and accompaniments you just can’t fondue without this season.  Happy melting!

Our Grilled Cheese Secrets (sshhh, don’t tell anyone)

From Steve Millard, Master Melter / Bleecker Store Director

Bread: Use either really good thick cut bread, like sourdough Pullman cut ½” thick.  Or go the other end with really cheap sandwich bread.

Butter: Butter is paramount to a superb grilled cheese sandwich.  I recommend Vermont Butter and Cheese sea salt butter.  Let the butter sit at room temperature for at least an hour to soften.  Spread an even coat of butter on the bread — not too much to make it greasy, and not too little to not even matter.

Cheese: Any cheese will melt, but not every cheese will make a delicious grilled cheese.  Look for alpine-style, melting, cheddar styles – here are a few great ones.  Generally speaking, blue cheeses do not make for good grilled cheese sandwiches.  Hard, Grana-style cheeses will work as an added flavor, but should not be the main cheese.  If you’re in  a hurry, soft cheeses like Brie and any cheese that you first shred will take less time to melt.

Think in terms of flavor combinations and what sort of grilled cheese sandwich you want to make.  You can add meats, vegetables, caramelized onions, roasted peppers, jams, relish, pickles, etc. to any grilled cheese.

Method: Cook on a flat surface. A panini press works the best at about 400 degrees.  A flat surface griddle will also work – just use some weight (such as another pan) to press the sandwich on the griddle.  Whether you’re using a press or a griddle, flip the sandwich half way to ensure even toasting.  The bread should be adequately toasty and not greasy.  Don’t rush the sandwich: 4-5 minutes will make for a sublime grilled cheese that will have wonderfully melted cheese and perfectly toasty bread.

Add-ons: Chips, tomato soup and a crisp, bubbly beverage.  I love GuS Dry Soda — soda helps cleanse the pallet and make each bite the more enjoyable.   Of course, beer is a perfect combination, I like a Pale Ale with a nice hoppy kick.