Tomato Jam. It’s what’s for lunch when spread on a Grilled Cheese.
To finish National Grilled Cheese Month with a bang, I’m doing a cooking demo on how to make a perfect Grilled Cheese, this Saturday at the Farmers Market at Norfield Grange in Weston, Conn., from 11 to 2. (Stop by for a sample!)
I’ll be cooking two Grilled Cheese sandwiches — The Three Cheese Crisp, and my new creation which I’ve named The Weston, after the lovely Connecticut town I cover for my newspaper. I’ve gotten to know and admire many Westonites in the past eight years, so this is a little something in their honor.
The basic recipe for The Weston is:
• Sourdough Bread
• Butter infused with grated Cheddar (for outside of bread)
• Cheddar Cheese
• Smoked Gouda Cheese
• Tomato Jam (with apples)
But this recipe isn’t carved in stone — yet! At the cooking demo, I’m going to try a few variations and see what people like best. After all, I’m naming it for them. I’m considering adding fresh rosemary to the butter, omitting the Smoked Gouda, possibly adding a crumbled Parmesan Crisp. Stay tuned!
Here is my recipe for Tomato Jam, a key component of The Weston.
Tomato Jam slideshow and recipe: Read more…