Cheese, Food recipes, Gourmet Food, Recipes, Uncategorized

Day 3 – National Grilled Cheese Month

Didn’t I promise you I’d be back with another tasty treat this weekend?

Well, folks, patience is a virtue, for this grilled cheese may be the best yet. Traditionally I love making my grilled cheeses in a frying pan or cast-iron skillet. This time around, however, I had limited resources and opted for the toaster oven! The sandwich still gets that beautiful crisp on it AND there’s less clean-up—Where there’s a will, there’s a way, right?


“Cuban”-Inspired Grilled Cheese

For those that are unfamiliar, the traditional Cuban sandwich is made up of yellow mustard, sliced roast pork, ham, Swiss cheese, and dill pickles. We put a spin on this classic by swapping out the yellow mustard for some more rustic dijon, the meats for delicately divine prosciutto, and the Swiss cheese for the more rich and creamy Italian Fontina. The result is a gooey masterpiece of flavors and textures that’ll make you keep coming back for more.

Image-1 (3)

What you’ll need:

  • Crusty artisan bread—I used Il Forno’s Pane di Sesamo
  • about 3 tbsp Kozlik’s Dijon Mustard
  • 1 package Creminelli Sliced Prosciutto
  • 3 to 4 Natural Harvest Half Sour Pickles, sliced
  • 3/4 lb. Italian Fontina
  • Butter

What to do:

  • Slice 8 pieces of bread, about 1/2 inch thick.
  • Butter one side of each piece of bread.
  • Preheat toaster over (or conventional) to 375F.
    • Alternatively, preheat a cast-iron skillet or pan over medium heat.
  • Begin assembling the first sandwich. On the non-buttered side, start by spreading on a layer of Kozlik’s Dijon Mustard, followed by the sliced prosciutto, then the pickles, and lastly a generous amount of Italian Fontina
  • Close off your sandwich with another piece of bread, non-buttered side down. Repeat until all 4 sandwiches are prepped and ready for cooking.
  • Line a baking sheet with aluminum foil and place prepped sandwiches on it.
  • Put in the oven for about 4 to 5 minutes. Carefully pull the pan out and press down on all the sandwiches using another piece of foil or a grill press.
  • Put back in the oven and continue cooking until the bottoms are golden brown. Flip sandwiches and repeat until both sides of all sandwiches are golden brown and crispy.
  • Slice in half and serve immediately.
Cheese, Food recipes, Gourmet Food, Recipes, Uncategorized

Day 2 – National Grilled Cheese Month

Don’t tell me you thought I forgot about what month it is?

You didn’t really think I’d leave you hanging with just one delicious grilled cheese recipe, did you?

I. Would. Never.

Fret not, my dear cheese-lovers. I’ve got some back-to-back grilled-cheesy goodness lined up for you this weekend. And today, I think I may have found my new go-to favorite.


Jalapeño & Havarti Grilled Cheese

Havarti is a traditionally Danish cheese, and it’s one of my favorite cheeses for melting. It reminds me of a slightly bolder/tangier Monterey-Jack and goes incredibly well with a huge variety of additions (try it melted over grilled chicken and sautéed mushrooms). Like all good grilled cheeses, this one is perfectly crispy and satisfyingly gooey. The addition of marinated jalapeños adds that spicy heat that I’m a huge fan of, and the vinegar they’re marinated in gives the perfect bite of acidity. Of course, if you’re not a spicy fan feel free to swap out the jalapeños for roasted red peppers or even cherry peppers to make it your “go-to.”

Image-1

What you’ll need:

  • Crusty artisan bread—I used Il Forno’s Pane di Sesamo
  • 1/2 lb. Havarti, shredded
  • Marinated jalapeños (or sub mild peppers)
  • Butter

How to do it:

  • Slice 8 pieces of bread, about 1/2 inch thick.
  • Butter one side of each piece of bread.
  • Heat a cast-iron skillet or your favorite frying pan.
  • Begin assembling the first sandwich. On the non-buttered side, start by layering a generous amount of Havarti, followed by an even layer of jalapeño slices.
  • Close the sandwich with another piece of bread, non-buttered side down.
    • You want the buttered sides on the outside of the sandwich so they’re the sides touching the frying pan.
  • Repeat last two steps above until all sandwiches are ready to be cooked.
  • Begin cooking by carefully placing your assembled sandwich(es) in the hot pan over low-medium heat—you should hear a nice sizzle.
  • If you have a sandwich press, use it to press the sandwich down in the pan. This will smush everything together, letting the cheese melt more evenly and making the sandwich a bit flatter and more manageable (like a panini).
    • If you don’t have a sandwich press, you can also use a piece of aluminum foil and something else heavy—like another cast-iron skillet.
  • Check the underside of your sandwich and, when golden brown, flip it and repeat the step above, pressing the sandwich.
  • When both sides are golden brown, remove from pan.
  • Slice in half and serve immediately.
Events, Food recipes, Gourmet Food, Recipes, Uncategorized

Super Bowl Lineup – Sweet & Savory Crostini

And we’re back for round two! You didn’t think I’d leave you hanging with just one recipe now did you?

Today I’m back with another fantastic snack for your Super Bowl party. Another easy-to-whip-up, minimal ingredients, short-amount-of-time kinda food. Today, I give you: Sweet & Savory Crostini.

We start out by slicing a baguette into about 3/4 inch pieces and then drizzling with our favorite olive oil (this is also a fantastic way to utilize that hardened leftover bread you’ve got laying around!). Then we took a nice chunk of Ricotta Salata and layering that on top. To really spice things up, we used Rao’s Roasted Red Peppers–these babies are marinated in olive oil and mixed with golden raisins and pine nuts.

Lay one of those bad boys on top of your ricotta salata and top it all off with a golden raisin and pine nut or two, pop it in the toaster oven, and you’ve got yourself a touchdown!

IMG_0716.jpg


Sweet & Savory Crostini

What you’ll need:

  • 1 Il Forno Baguette
  • 1 jar Rao’s Roasted Red Peppers
  • about 1/2 lb. Ricotta Salata, sliced into 1/4 inch slices
  • Izaro Olive Oil
  • optional: Creminelli Sliced Prosciutto

How to do it:

  • Slice baguette into even slices, about 3/4 inch thick.
  • Drizzle slices generously with Izaro Olive Oil and line them on a baking sheet.
  • Lay a slice of Ricotta Salata on each slice of coated bread, followed by a roasted pepper and a couple raisins and pine nuts.
  • Toast in toaster oven (or conventional oven on 350) for about 5 – 10 minutes, just until the bread is toasted and crispy.
    * Note that the Ricotta Salata is not intended to melt.
  • Optional: Top wih a thin slice of prosciutto.
  • Serve immediately.
Events, Food recipes, Gourmet Food, Recipes, Uncategorized

Super Bowl Lineup – Amber’s Antipasto Bites

Anddddddddddddd we’re back with another Super Bowl Lineup! It’s that time of year again where we get to watch two teams face off in the ultimate showdown in the NFL–and eat a whole ton of food while we do it, of course!

As usual, let’s start off with something quick and easy. First up is a nice bite-sized appetizer that’s simple to put together, requires no cooking time, but tastes delicious. My coworkers here can certainly attest to that last part–they ate all the bites as soon as I finished taking pictures of them!

IMG_0707

I give you a spin on a classic. I started out envisioning the traditional mozzarella wrapped in prosciutto, but we amp up the flavors by using marinated mozzarella balls that have been infused with a variety of herbs.

Then we kick it up another notch by also throwing in one of my favorite secret ingredients: Peppadew peppers. So many people still don’t know about these little beauties; they’re little mildly spicy piquanté peppers that almost resemble cherry peppers, but man are these things packed with flavor. Wrap it all together in a thin slice of prosciutto and stick in a toothpick in it and you’ve got some simple and tasty finger food for the game!


Amber’s Antipasto Bites

What you’ll need:

  • 1 package Creminelli Prosciutto
  • 1 jar Peppadew Peppers, halved
  • 1 container Formaggio Marinated Mozzarella Balls
  • toothpicks

How to do it:

  • Slice prosciutto into pieces about 1 inch wide and 3 inches long–large enough for you to wrap it around the mozz and peppers.
  • Begin assembling your “bites” by placing 1 mozzarella ball in the center of a piece of prosciutto.
  • Top mozzarella with a slice of Peppadew pepper.
  • Fold prosciutto around the mozzarella and pepper & stick a toothpick through the center to secure it.
  • Repeat until you have the desired number of antipasto bites.blog1
Events, Gourmet Food, Special Features, Uncategorized

Pop-Up Restaurant: Serrano Empanadas & Yards Beer Tasting

Print

SURPRISE!!!
This might be a little too much excitement two weeks in a row–BUT I’M SUPER EXCITED ANYWAY.

Tonight, exclusively at the Glen Rock Bottle King, we have a very special event planned as you might have guessed from the title: a pop-up restaurant featuring Serrano Empanadas and a complimentary beer tasting from Yards Brewing Co.! As something we’ve never done before here at Bottle King, this is certainly not an event you’ll want to miss out on.

Coming to us from Glen Rock’s very own, Meiganne Serrano, the empanadas are truly something to make your taste buds water.

Serrano Empanadas Chef Pic

“Our delicious empanadas are made from scratch with high quality, local, seasonal and organic ingredients. The result is an empanada you can feel great about eating! Buen Provecho!”

I had the opportunity to taste some of Meiganne’s freshly made empanadas a couple weeks ago–and they were phenomenal. They’re super flavorful without being overly seasoned like some empanadas I’ve had before, and you can just taste the good quality of the ingredients throughout.

For tonight’s pop-up experience, Serrano Empanadas will be offering three different varieties: chicken, beef, and vegan. Each variety is pressed together in a different pattern for easy identification, and customers will have the option to purchase these goodies either cold, for easy reheating at home, or heated up in the store for eating on the spot with a sample of your favorite Yards beer.

Each empanada will be sold for $4 (cash and credit accepted) while supplies last.
Get ’em while they’re hot tonight from 4pm – 8pm at the Glen Rock Bottle King!

Gourmet Food, Special Features, Uncategorized

Have your Chocolate-Covered Wine & Eat it too!

Is anyone else still full from Thanksgiving?

Here at the good old Bottle King things have certainly calmed back down a little bit (for now), but that doesn’t mean it’s time to rest–oh, no. In fact, now is the best time to get as much of your holiday shopping done as possible. Easier said than done, right?

Now, I know we all have those people in our lives that are just so hard to shop for (like my boyfriend and his parents). Ladies and gentlemen, I’m here to save the day! I’ve got a gift idea for you that is so unique (and delicious), it’s sure to surprise and satisfy even the most difficult of loved ones.

I’m so excited to announce that we are now offering a special service at the Vineyard Market in the Hillsborough Bottle King: chocolate-dipped wine bottles.

Bottle King has teamed up with Robinson’s Chocolates in Skillman, NJ to bring you this unique and tasty holiday gift. Customers are invited to choose any bottle of wine in the Hillsborough store, and Robinson’s chocolatier will pick it up and cover it in your choice of milk or dark chocolate. The finished product is a stunning gift perfect for giving to teachers, coworkers, wine enthusiasts, chocolate lovers, moms, dads, aunts, uncles–anyone really–or even to keep for yourself! Simply peel pieces of the chocolate right off the bottle and enjoy it with the wine inside for the perfect pairing.

The whole process takes about 5 business days, and we are now accepting preorders for Christmas at the following pricing:

  • $19.99 for 750mL bottles
  • $39.99 for 1.5L bottles
    • (plus the cost of the wine you choose)

This gift is truly one of a kind, and again I can’t explain how excited I am to be sharing this opportunity with you all. Don’t snooze on this one–be sure to get to the Hillsborough Bottle King and get your orders in today!

Cheese, Drink recipes, Gourmet Food, Recipes, Uncategorized

Labor Day Lineup – Day 3

If you’ve been following along the last couple days, you’ve now got some bite-sized apps on a stick as well as some super cheesy and spicy nachos. To wrap it all up, I thought I’d really take it home for you with a classic party food: pizza.

To keep things exciting, My friend Olivia and I decided to make two different types of pizza to share: a twist on the classic margarita pie and a smoky buffalo-esque cheese pie–both made with ingredients almost entirely from our Vineyard Market!

Image-1 (9)

These pizzas are:

  • Quick
  • Easy
  • Fun to make
  • Unique
  • Customizable
  • Packed with flavor

Let’s get started!

Cheesy Chipotle Pizza

What you’ll need:

  • 1 piece Il Forno Focaccia Bread
  • 1 jar Terrapin Ridge Spicy Chipotle Pepper Dip
  • about 1/3 lb. Lioni Fresh Mozzarella, shredded
  • Esti Feta Cubes in Brine

Image-1 (10)

How to do it:

  • Preheat oven to 400 F.
  • Place Focaccia bread on a nonstick oven-safe pan.
  • Spread a very generous layer of Terrapin Ridge Spicy Chipotle Pepper Dip over top the Focaccia bread.
  • Layer shredded Fresh Mozzarella on top, then crumble Feta cubes on top of that. Add more Feta for a more tangy bite.
  • Cook pizza in the oven for 10-12 minutes, until the crust is browned and cheese is melted and bubbly.
  • Let cool and serve with additional Terrapin Ridge Dip on the side.

Image-1 (8)

Parm-erita Pizza

  • 1 piece Il Forno Focaccia Bread
  • 1/2 jar Rao’s Marinara Sauce
  • about 1/4 lb. Lioni Fresh Mozzarella, shredded
  • 1/2 container Crema al Parmigiano Reggiano
  • fresh basil

Image-1 (11)How to do it:

  • Preheat oven to 400 F.
  • Place Focaccia bread on a nonstick oven-safe pan.
  • Spread Rao’s Marinara Sauce over top Focaccia bread.
  • Sparsely scatter shredded Mozzarella over the pizza.
  • With a small spoon, scoop dollops of Crema al Parmigiano Reggiano over the Mozzarella.
  • Add fresh basil on top, as much as desired to taste.
  • Cook pizza in the oven for 10-12 minutes, until the crust is browned and cheese is melted and bubbly.
  • Let cool and serve immediately.