Grilled Cheese Tuesday - Shannon's Herb Chevre and Mozzarella Grilled Cheese

We are very fortunate to have Shannon on the Dairymaid team. She is a world traveler and super talented, but more importantly; she makes us breakfast every Saturday morning and other amazing baked goods! She recently sent me this ingenious creation for Grilled Cheese Tuesday: 

Slow Dough Ciabatta

Pure Luck Herb Chevre

Mozz Co. Mozzarella

Roasted chicken, shredded 

Lucky Layla Butter, room temp

Jalapeno Jelly Glazed Bread Pudding

Bread pudding is a special dish in my house. One bite of a warm bread pudding and I'm taken back to family gatherings and my brother drinking all of the brandy before it made it into the bowl. It captures the creaminess of a custard and the fluffiness of a soufflé, yet it is so easy to make. I love both savory and sweet varieties, but to please any bread pudding aficionado, you have to use extra special ingredients. I have been infusing my favorite bourbon with vanilla bean for months. I glazed the golden top with jalapeno jelly and garnished a warm serving with creme fraiche. This heavenly concoction is boozy and slightly spicy.  

2 Slow Dough baguettes, crust removed and sliced 1/4 in

Lucky Layla Butter, room temp
3 1/2 cups milk
1/2 cup sugar
5 eggs
1/4 cup vanilla bean infused bourbon
1/2 teaspoon fresh grated nutmeg

1/2 cup brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins
1 jar American Spoon Jalapeno Pepper Jelly
Bellwether Farms Créme Fraîche

Directions:
Preheat oven to 350. Pour milk into a pot over medium-high heat, add sugar and bring to a boil. Beat eggs and bourbon together. Whisk in a little of the milk mixture at a time until mixed. Remove crust from baguettes and slice. Prepare a 9 in casserole dish with butter. Layer half the bread pieces in the dish and pour half the egg/milk mixture over it. Mash bread with your hands to pat down into a layer. Mix raisins with nutmeg, cinnamon, brown sugar, a splash of the egg/milk mixture and 1/4 cup of the jalapeno jelly. Spoon raisin mixture over the first bread layer. Layer remaining bread slices on top of raisins and pour the remaining egg/milk mixture on top, pat down. Bake 25 minutes. Remove from oven and immediately glaze with jalapeno jelly. 

Yields 9 - 10 servings 

Truffle and Havarti Breakfast Grilled Cheese

Good morning dairymaids and dairymates. If you're truly committed, you have had a grilled cheese for breakfast in your cheese mongering career. It's a wonderful thing. You can even sandwich some scrambled eggs and fry up your grilled cheese with eggs and all, but I must warn you, it's messy.

1 farm fresh egg, scrambled in truffle oil 

Fresh cracked pepper, to taste

2 oz Sand Creek Havarti

Kalamata olive bread

Lucky Layla Butter, room temp

This Week's Tasting Plate - Red, White and Rogue River Blue

The Ham Independence has us feeling mighty patriotic this week. It seemed only fitting to do a red, white and blue plate. These festive featured cheeses are: the oh so special Redhawk from Cowgirl Creamery. It is hand washed, creating a rind that is a beautiful red-orange. Rimrocker is tangy, sharp and proud to be an American, with it's bold red rind. Soft and delicate Del Cielo from Pure Luck, has a stark white interior that ripens quickly to a delectable ooze. Smoked Habenero Cheddar represents our spicy and diverse country. Last, but certainly not least is Rogue River Blue - Special Reserve. To celebrate their 80th birthday, Rogue Creamery sent us this special batch, aged for one year. It's creamy, nutty and has specks of rock candy, so divine! 

A friendly reminder, we will be closed on July 4th, so be sure to stop by the shop for your favorites. 

Grilled Cheese Tuesday - Haley's Favorite

This lovely grilled cheese was submitted by Haley. It looks so amazing!

Reading Raclette
Dijion mustard
Bacon
Caramelized onions
Slow Dough Sourdough
Lucky Layla Golden Butter, room temp