Melt: 100 Amazing Adventures in Grilled Cheese by Shane Sanford Kearns
Authors: Shane Sanford Kearns
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more and more in many grocery stores and can be found in the freezer or fresh bread department. Whole Foods, among other chains, provides a great variety of options for the gluten intolerant.
Crunchy Chocolate Peanut
Serves 2–3
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet, or 1 pie crust
8 chocolate discs
3.5 ounces Camembert ( 1 ⁄ 2 of a small wheel)
1 cup Chocolate Nut Crunch (found at Whole Foods Market)
1 beaten egg, for egg wash
If you feel that chocolate and peanut butter should always be served together, then this sandwich pocket is perfect for you! If you’re looking for larger portions and a more intense chocolate/nut flavor, cut the dough in half as opposed to thirds.
Preheat oven to 350°F.
Melt chocolate discs and set aside.
Assemble the following creation on greased baking sheet. Roll out dough and cut 3 rectangles. Spread Camembert and Chocolate Nut Crunch over the bottom half of each dough rectangle.
Close the pocket by taking one end of the rectangle and wrapping it over the chocolate and Camembert. Seal edges, cutting off any excess dough.
Brush egg wash on top of the pockets. Bake for 15 minutes.
Remove from oven and immediately drizzle melted chocolate over the pockets. Serve hot.
Tips from the Stovetop
Chocolate Nut Crunch is available in the bulk department of certain Whole Foods Markets. However, if you’re feeling ambitious, try making your own Chocolate Nut Crunch. Included in this mixture are roasted almonds, roasted peanuts, chocolate chips, peanut butter raisins, raisins, peanut butter chips, chocolate chips, chocolate stars, and chocolate peanuts. Combine ingredients in equal parts or vary to personal preferences.
The Twisted Parfait
Serves 1
1 ⁄ 2 cup shredded yogurt cheese
6 ounces Wallaby Organic Orange Passion Fruit yogurt
1 large waffle cone
6 segments fresh orange, cut in thirds, resulting in 18 orange pieces
12 whole blackberries
When you typically think of a grilled cheese, you think of a sandwich that’s actually been, you know, grilled. Well, this recipe turns that idea on its head! In this recipe, the ingredients are served cold, in a parfait glass. So does this still count as a grilled cheese? If you’re thinking out of the box, the answer is a resounding yes!
In a small bowl, mix yogurt cheese and yogurt.
Divide 3 of the blackberries in half. Set aside.
In the bottom of waffle cone, place 1 piece of orange, followed by 2 ounces of yogurt mixture. Then layer the following on top of it: 4 pieces of oranges, 6 blackberry halves, 1 ounce of yogurt mixture to cover fruit, 3 whole blackberries, 5 orange pieces, and the remainder of the yogurt mixture. Top with 6 whole blackberries covered with 8 orange pieces.
Serve cold in a parfait glass with a spoon.
Sea Salt Caramel
Serves 1
1 ⁄ 3 cup mascarpone cheese
6 squares Jelina Chocolatier/Galerie au Chocolate Sea Salt/Fleur de Sel Chocolate, 5 melted, 1 shaven
8 Nestlé Toll House Swirled Milk Chocolate & Caramel Morsels
Fresh cracked sea salt, to taste
2 palmier cookies
Caramel syrup, to taste
Once upon a time, sea salt and chocolate seemed like a crazy idea. “Who puts salt in chocolate?” Now, it is ubiquitous and has most often been paired with caramel. One would expect the combination of these flavors to clash; however, the opposite is true … creating a unified explosion in your mouth.
Preheat oven to 325°F.
Mix mascarpone cheese with melted sea salt chocolates, whole chocolate & caramel morsels, and fresh cracked sea salt, to taste. Spread over the bottom of 1 palmier cookie. Drizzle caramel, to taste, half of the chocolate shavings, and more fresh cracked sea salt, to taste.
Bake for 2 minutes on a baking sheet.
Cover with other cookie, drizzle with more caramel and remaining chocolate shavings, and serve warm.
Tips from the Stovetop
If you cannot find Jelina Chocolatier chocolate bars in your neighborhood, feel free to substitute other high-quality sea
Crunchy Chocolate Peanut
Serves 2–3
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet, or 1 pie crust
8 chocolate discs
3.5 ounces Camembert ( 1 ⁄ 2 of a small wheel)
1 cup Chocolate Nut Crunch (found at Whole Foods Market)
1 beaten egg, for egg wash
If you feel that chocolate and peanut butter should always be served together, then this sandwich pocket is perfect for you! If you’re looking for larger portions and a more intense chocolate/nut flavor, cut the dough in half as opposed to thirds.
Preheat oven to 350°F.
Melt chocolate discs and set aside.
Assemble the following creation on greased baking sheet. Roll out dough and cut 3 rectangles. Spread Camembert and Chocolate Nut Crunch over the bottom half of each dough rectangle.
Close the pocket by taking one end of the rectangle and wrapping it over the chocolate and Camembert. Seal edges, cutting off any excess dough.
Brush egg wash on top of the pockets. Bake for 15 minutes.
Remove from oven and immediately drizzle melted chocolate over the pockets. Serve hot.
Tips from the Stovetop
Chocolate Nut Crunch is available in the bulk department of certain Whole Foods Markets. However, if you’re feeling ambitious, try making your own Chocolate Nut Crunch. Included in this mixture are roasted almonds, roasted peanuts, chocolate chips, peanut butter raisins, raisins, peanut butter chips, chocolate chips, chocolate stars, and chocolate peanuts. Combine ingredients in equal parts or vary to personal preferences.
The Twisted Parfait
Serves 1
1 ⁄ 2 cup shredded yogurt cheese
6 ounces Wallaby Organic Orange Passion Fruit yogurt
1 large waffle cone
6 segments fresh orange, cut in thirds, resulting in 18 orange pieces
12 whole blackberries
When you typically think of a grilled cheese, you think of a sandwich that’s actually been, you know, grilled. Well, this recipe turns that idea on its head! In this recipe, the ingredients are served cold, in a parfait glass. So does this still count as a grilled cheese? If you’re thinking out of the box, the answer is a resounding yes!
In a small bowl, mix yogurt cheese and yogurt.
Divide 3 of the blackberries in half. Set aside.
In the bottom of waffle cone, place 1 piece of orange, followed by 2 ounces of yogurt mixture. Then layer the following on top of it: 4 pieces of oranges, 6 blackberry halves, 1 ounce of yogurt mixture to cover fruit, 3 whole blackberries, 5 orange pieces, and the remainder of the yogurt mixture. Top with 6 whole blackberries covered with 8 orange pieces.
Serve cold in a parfait glass with a spoon.
Sea Salt Caramel
Serves 1
1 ⁄ 3 cup mascarpone cheese
6 squares Jelina Chocolatier/Galerie au Chocolate Sea Salt/Fleur de Sel Chocolate, 5 melted, 1 shaven
8 Nestlé Toll House Swirled Milk Chocolate & Caramel Morsels
Fresh cracked sea salt, to taste
2 palmier cookies
Caramel syrup, to taste
Once upon a time, sea salt and chocolate seemed like a crazy idea. “Who puts salt in chocolate?” Now, it is ubiquitous and has most often been paired with caramel. One would expect the combination of these flavors to clash; however, the opposite is true … creating a unified explosion in your mouth.
Preheat oven to 325°F.
Mix mascarpone cheese with melted sea salt chocolates, whole chocolate & caramel morsels, and fresh cracked sea salt, to taste. Spread over the bottom of 1 palmier cookie. Drizzle caramel, to taste, half of the chocolate shavings, and more fresh cracked sea salt, to taste.
Bake for 2 minutes on a baking sheet.
Cover with other cookie, drizzle with more caramel and remaining chocolate shavings, and serve warm.
Tips from the Stovetop
If you cannot find Jelina Chocolatier chocolate bars in your neighborhood, feel free to substitute other high-quality sea
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