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ASHER BLEU GRILLED CHEESE WITH FENNEL JAM (SERVES 8)

1 head fennel, cored and uniformly shredded in food processor to a thick sawdust consistency ½ (750-milliliter) bottle dry white wine 1 cup sugar 1 teaspoon salt ½ teaspoon fennel pollen (can substitute ground fennel seed) 5 ounces thinly sliced bleu cheese (Sweet Grass Dairy Asher Bleu preferred) 1 baguette sour-cherry pecan bread (Holeman & Finch preferred), sliced thin ½ cup (1 stick) softened unsalted butter Combine the fennel, white wine, sugar, salt, and fennel pollen in a saucepan over medium heat. Reduce to jam-like consistency, about 20 minutes. Place the bleu cheese evenly between 2 slices of bread. Butter the outsides of the bread. In a nonstick pan over medium-low heat, grill the sandwiches until the cheese in just melted and both sides are toasted, about 5 minutes per side. Serve with fennel jam.

Chefs table atlanta extraordinary recipes  
Chefs table atlanta extraordinary recipes  
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