Mixology

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WINE & CHEESE: Cheese Log Canít Beat a Good Grilled Cheese I admit it. A good homemade grilled cheese is one of my favorite fast-comfort food options, especially when it is made with a good sharp cheddar and amply buttered slices. A few tips for the perfect grilled cheese: ->Use real butter and butter the bread not the pan. The even distribution will ensure a crisp sandwich. ->Grate or shred the cheese; it will melt faster. ->Pressing the sandwich with a spatula will help create an even spread of cheese. Have fun with this delightful recipe for a truly gourmet grilled cheese. Recipe and tips courtesy of the Wisconsin Milk Marketing Board. GRILLED WISCONSIN FONTINA SANDWICH   Serves 4 Cherry Chutney: 1 tablespoon olive oil 1/4 cup red onion, chopped 1/4 cup apple cider vinegar 1 cup dried cherries, coarsely chopped 1/2 teaspoon kosher salt 1/4 teaspoon dried tarragon leaves 1 1/2 tablespoons honey 1 cup water Sandwich: 8 slices hearty bread 1/2 cup (1 stick) butter, room temperature 16 slices of Wisconsin Fontina cheese 1 pound smoked turkey, shaved 1 Granny Smith apple, sliced thin†††††††††† To prepare chutney, heat oil in a non-stick skillet over medium heat. SautÈ onions until beginning to brown. Deglaze pan with vinegar. Add cherries, salt, tarragon, honey and water and simmer for 20 to 25 minutes; cool. To prepare sandwiches, butter one side of each slice of bread. Place four slices of bread, buttered side down, in a large, non-stick pan or griddle on medium heat. Top each with Wisconsin Fontina cheese, turkey, sliced apple, and 1 tablespoon of chutney. Top with remaining four slices of bread, buttered side out. Grill each side until golden brown and cheese is melted. To purchase cheese online, click here www.igourmet.com.