Brunch Grilled Cheese
by Patty Ehlers Peterson, Manager of Larry’s Market, Brown Deer, WI
Makes 2 sandwiches
4 1” slices brioche or challah
1 pint strawberries
1 tsp Cedarburg Spice
1 grind black pepper
1/2 cup sugar, divided in half
1/2 cup mascarpone cheese
1 tsp vanilla extract
1 meyer lemon (or regular lemon), zested
2 tbsp unsalted butter, softened
Powdered sugar & cinnamon
First, make the compote: Remove the hull of all of the strawberries. Slice 4 of the strawberries into 3-4 slices each and set aside. Cut the remaining strawberries into a large dice and add to a small saucepan. Add the balsamic vinegar, small grind of black pepper and 1/4 cup of sugar to the pan and bring to a simmer over medium heat. Cook, stirring frequently, for 5 minutes or until the strawberries are just start to break down. Remove from the heat, allow to come to room temperature, incorporate the wine then refrigerate until ready to use.
Next, make the mascarpone spread: Mix the mascarpone with the remaining 1/4 cup of sugar, vanilla extract, and lemon zest. Set aside.
Assemble the sandwiches: Spread 1 side of each slice of bread with a layer of the mascarpone. Top with sliced strawberries then spoon 1-2 tbsp of the strawberry balsamic compote on top. Press the slices together and generously butter each side. Griddle in a pre-heated pan or cast iron skillet for ~2 minutes per side or until just golden brown. Allow to cool for a few minutes, then dust with powdered sugar and serve.
Recipe demonstrated at the 2014 CEDAR CREEK WINERY OPEN HOUSE