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Pretzel Making at Home by Andrea Slonecker

Author:Andrea Slonecker , Date: March 30, 2016 ,Views: 353

Pretzel Making at Home by Andrea Slonecker

Author:Andrea Slonecker
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2013-03-29T16:00:00+00:00


PRETZEL GRILLED CHEESE WITH TOMATO-BASIL JAM

Two velvety Italian melting cheeses, Fontina and Taleggio, and creamy-soft goat cheese make an ideal combination for the quint-essential grilled cheese sandwich, cooked panini-style between pretzel halves.

4 Philadelphia-style soft pretzels (½ batch Traditional Soft Pretzels, page 26, made in the Philadelphia-style shape, page 31)

4 tbsp/55 g unsalted butter, at room temperature

4 oz/115 g chèvre (soft, fresh goat cheese)

½ cup/130 g Tomato-Basil Jam (page 117)

3½ oz/100 g cold Taleggio cheese, rind removed and thinly sliced

3½ oz/100 g Fontina Val d’Aosta cheese or another good Italian Fontina, shredded



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Pretzel Making at Home by Andrea Slonecker.epub


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