Grilled Cheese

 
GrilledCheese

I’m not sure if anyone really needs a grilled cheese recipe, but a couple of flavour inspirations can go all way to revamping the slice of processed cheese. Here are a few of my favourite “adult” grilled cheese combos. Happy grilling!

Truffle Lovers

  • Smoked prosciutto

  • Truffled cheese

  • Sliced truffles

  • Truffle honey

Perfect Beer Pairing (or wine)

  • Caramelized onions

  • Sliced pears

  • Irish stout cheddar

TIP: Grill the sandwich on each side before putting in a 350°F oven for a couple of minutes. This will ensure maximum gooeyness in the centre.

GrilledCheese
GrilledCheese
GrilledCheese
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Candied Chanterelle Mushrooms

 
Candied Chanterelle Mushrooms

I’ve been wanting to do a sweet version of a mushroom for many years now. Finally buckled down to make these candied chanterelle mushrooms. So happy I did! They are sweet, earthy and just plain delicious.

My goal is to try and incorporate them into a sweet cinnamon bun recipe. I’m still working out the final version of those (they lose their candy quality when baked twice). However, they are so good on their own or a topping to a sweet treat. I’ve often seen them on top of panna cottas or cheesecakes. Really you could add these on pancakes, waffles, or even some vanilla ice cream!

I’ve also been using the syrup to sweeten my morning lattes, and want to start testing out a cocktail soon.

In the meantime, here is the recipe to get you started on a sweet mushroom adventure of your own.

Candied Chanterelles

Candied Chanterelle Mushrooms

  • 2 cups water

  • 1 cup sugar, plus another 1/2 to 1 cup

  • 1 tbs vanilla

  • 20 g dried chanterelle mushrooms (Break larger mushrooms into smaller pieces. I find the smaller ones taste better as they get more ‘candied’.)

Bring water and 1 cup sugar to a low simmer until sugar is dissolved. Add mushrooms. Continue to simmer until reduced by approximate half (~10 minutes). Add vanilla and another 1/2 to 1 cup sugar and continue to simmer. Key here is to taste the syrup, for both sugar levels and thickness. If you think the mushrooms require more sugar, add as you need. Simmer until the sugar just start to become bubbly and frothy (~ 10 minutes; total simmer time ~ 20 minutes).

Store in the refrigerator.

 

Truffle Cheese Ball

 
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I don’t think it’s possible to show up with a cheese ball at a party and it not be star of the party! You don’t even have to tell how easy it was to make. Shhhhh. This version also has a kick of healthy nutrition with some wheat germ added to the crust.

Truffle Cheese Ball with Wheat Germ

  • 340g cream cheese

  • 1 ½ cups shredded truffle cheese

  • 2 tsp white truffle oil

  • ¼ tsp salt

Coating

  • ½ cup nuts, toasted (pecans/walnuts)

  • 1 tbs wheat germ

  • 2 tsp rosemary, finely chopped

  • 1 tsp garlic salt

  • Dash of cayenne

  • Sliced almond slivers (optional)

In a medium bowl, beat the cream cheese, shredded truffle cheese and white truffle oil with a hand blended until smooth and combined. Shape into a ball and refrigerate for an hour.

To make the coating, combine toasted nuts, rosemary, garlic salt, cayenne and wheat germ in a spice grinder, or small food processor, and pulse until just combined.

Roll the ball in the coating. Decorate with sliced almonds.

Serve with your favourite crackers or veggies.

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Chocolate Hazelnut Energy Balls with Lion’s Mane and Chaga Mushrooms

 
Chocolate Hazelnut Energy Balls

The incredible health benefits of edible mushrooms
Fungus has a long history of use in traditional Chinese medicine. Lion’s mane mushroom is best known for their benefits of improved cognitive health and reduced inflammation. It’s great for supporting short-term and visual recognition memory.  Chaga is known for boosting the immune system, being a potent antioxidant, and lowering cholesterol. It contains melanin, which helps fights radiation and tumors. Chaga is also good at helping the body adapt and respond to stress.

Chocolate Hazelnut Energy Balls

Chocolate Hazelnut Energy Balls with Lion’s Mane and Chaga Mushrooms
Makes 20-24

1 cup hazelnut meal (ground fresh hazelnuts or purchase as a meal)
1 ½ cup medjool date, pits removed
1/3 cup cocoa powder
½ cup shredded coconut flakes
4 tbs coconut oil, melted
3 tbs protein powder
2 tbs powdered lion’s mane mushroom
1 tbs powdered chaga mushroom
1 tsp vanilla
½ tsp salt

Powdered mushrooms
I find the best way to get powdered mushrooms is to purchase them in their dehydrated state and pulse into a powder using a spice grinder. You can usually find dehydrated lion’s mane and chaga mushrooms at your local Asian supermarket.

Combine all ingredients in a food processor and pulse until the batter comes together and sticks. If you find the batter is still loose, add a tablespoon of water and pulse. Form the batter into small balls. If you wanted to be extra fancy, you could coat the energy balls in some melted chocolate and sprinkle with some fun toppings. I like to use bee pollen, pistachios, wild rose petals, coconut flakes, or some falvoured salt like raspberry.

Chocolate Hazelnut Energy Balls
Chocolate Hazelnut Energy Balls
Chocolate Hazelnut Energy Balls