Eat Bang Us

Raspberry Pink Peppercorn truffles are probably my favorite thing at Compartes, the lovely store of my friend and amazing chocolatier, Jonathan Grahm. After shooting my sister's lookbook video, Jonathan came over and we had some fun with the the slow motion camera and his chocolates. The result? This little 20 second video showing off Jonathan's gorgeous truffles and their new look in the new year. Enjoy!

Whitney Adams of Brunellos Have More Fun and I have been getting up to a lot of fun lately. She brings the drinks and I bring the food, and this time around it's a comforting bite of gooey, savory, and sweet grilled cheese paired with a bubbly French cidre.

I hadn't enjoyed an apple cider in a while (I recall a toast with Martinelli's at prom) so to savor a sip with a warm grilled cheese gave me a massive rush of delicious nostalgia.

This pairing is all about apples for apples: the robust apple flavor of the cider accentuates the apple in the jelly and the gentle carbonation keeps the savory cheddar cheese playful and not too dense. You feel like a kid again! Enjoy!



Apple Lemon Verbena Jelly Grilled Cheese

Ok, I lucked out and a farmer at my farmer's market makes this delicious jelly so I can buy it by the jar-full, but if you can't hunt some down, you can use any of the following:

-Apple jelly with a pinch of lemon zest
-Membrillo (a quince paste)

For 2
4 slices white bread
4 oz sliced English Cheddar
1 tablespoon apple jelly
2 tablespoons butter, softened

Spread the jelly on each slice of bread and stick about 1 oz of cheese to each slice. Sandwich the slices together and spread the butter on the outside of the sandwich. Place on a skillet over a medium-low flame and cook until the cheese has started to melt (about 4 minutes), flip and cook until the cheese is completely melted. Slice and serve with apple cider.