Creamy Corn Chowder Ingredients • 4 ears of corn • 1 Boursin Garlic and Herb Cheese
Grilled Cheese and Tomato Soup Casserole by Briwood Farm Market Staff Ingredients Grilled Cheese Sandwiches • 16 slices sourdough bread • 8 tbsp butter, at room temperature • 1 container Boursin cheese (or other soft, spreadable cheese) • 8 oz fresh mozzarella cheese, sliced into 8 thick pieces Tomato Soup • 1 ¾ cups tomato sauce • Salt and freshly ground black pepper • ½ cup shredded white cheddar cheese Directions Preheat the oven to 350°F. Lightly grease a 9-by-13-inch casserole dish with nonstick cooking spray. Prepare the Grilled Cheese Sandwiches: Spread ½ tbsp butter on one side of each bread slice. Flip the slices over and spread about 1 tbsp Boursin on 8 of them. Top each with a slice of mozzarella, then finish with the remaining bread slices, butter side out, to form sandwiches. • ⅓ cup tomato paste • ½ cup heavy cream • 1 tsp dried thyme • 2 eggs Heat a griddle or large skillet over medium-high heat. Working in batches, toast the sandwiches until golden brown on both sides, about 2–3 minutes per side. Set aside. Prepare the Tomato Soup: In a medium saucepan, whisk together the tomato sauce and tomato paste until smooth. Warm over medium-low heat until simmering, then stir in the cream and thyme. In a medium bowl, whisk the eggs. Slowly add about one-third of the hot tomato mixture to the eggs, whisking constantly to temper. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened, 3–4 minutes. Season with salt and pepper. Pour half of the tomato mixture into the prepared casserole dish. Arrange the grilled cheese sandwiches in the dish, then pour the remaining tomato mixture over top. Sprinkle evenly with the cheddar cheese. Bake until bubbly
• 6 slices Briwood bacon • 1 yellow onion, diced • 2 green onions, diced • 1 ½ cups potatoes, diced • 3 cloves garlic, minced • 1 cup dry white wine (or substitute with more stock) • 4 cups chicken broth • 1 bay leaf • Salt & pepper to taste Directions Slice the corn off the cob, then use the back of the knife to scrape off the extra bits. In a large pot, cook the bacon until crispy. Set aside, drain the fat, and cut into bits. In the same pot, add the onion, the white parts of the green on- ion, and the potatoes. Sauté for about 5 minutes, until fragrant and slightly softened. Add the corn and garlic, seasoning with salt and pepper. Deglaze the pot with the white wine (or 1 cup stock if not using wine). Cook for 1 minute to let the alcohol cook off. Pour in the broth and add the bay leaf. Bring to a gentle boil. Reduce the heat and let simmer for about 15 minutes. Remove half the soup and blend until smooth, then return it to the pot. (Or use an immersion blender for the same effect.) Stir in the Boursin cheese until smooth and creamy. Garnish with green onion, chopped bacon, and fresh ground pepper.
and the cheese is melted, 25–30 minutes. Let rest for 5 minutes before serving warm.
Candice focuses on Real Estate Photography with interactive virtual tours with iGUIDE technology, mapping and plotting homes and businesses with Google Street View technology. While capturing moments for a lifetime of memories she also enjoys FUN family photography sessions.
Nature Inspired Skin Care Discover thoughtfully crafted skin care and body care gifts from rich moisturizing creams and soothing bath salts to handmade goat milk soaps.
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Available at Briwood Farm Market
BRIWOOD HOLIDAY COOKBOOK – 18 – HOMETOWN ST. THOMAS
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