Cherry Bomb Salad With Grilled Brie Sandwich Food

CHERRY BRIE TOSSED SALAD

Steps:

• In a small bowl, whisk the dressing ingredients; set aside., For salad, in a heavy skillet, melt butter over medium heat. Add almonds and cook and stir until nuts are toasted, about 4 minutes. Sprinkle with sugar; cook and stir until sugar is melted, about 3 minutes. Spread on foil to cool; break apart., In a large salad bowl, combine the romaine, cheese and cherries. Whisk dressing; drizzle over salad. Sprinkle with sugared almonds and toss to coat.

GRILLED BRIE AND PEAR SANDWICH

Steps:

• Generously butter one side of each slice of bread.
• Heat a skillet over medium heat.
• Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top.
• Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt.
• Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.

CHERRY BOMB

Steps:

• Muddle lime and mint leaves in a shaker or serving pitcher (if the pitcher is sturdy enough). Add cherry juice, gin, and seltzer and stir to incorporate. Serve over ice-filled glasses.

CHERRY BOMB

Steps:

• In a mixing glass combine rum, lime soda, grenadine and lime juice. Mix well and pour into chilled glasses. Garnish with lime slices and cherries.

GRILLED CAMEMBERT SANDWICHES (OR BRIE)

Steps:

• Heat olive oil and cracked pepper over low heat. Turn off heat and let infuse for 10 minutes.
• Place sliced cheese on half of the bread slices (making sure the cheese comes to the edge of the crust). Place top slice on each sandwich and put them together so they are crust to crust. Cover all the sandwiches with a layer of plastic wrap and place a medium cutting board on top of sandwiches to gently weigh them down for 15 minutes.
• Using a pastry brush, thoroughly brush surface of both faces of the sandwich with the pepper oil.
• Preheat a Panini griddle on low or a medium saute pan over low heat. Wipe surface with a little oil. Place sandwiches in griddle or pan and cook until lightly browned, 2-3 minutes per side until cheese is melted. Keep heat low so bread doesn't burn.
• Serve with tomato soup.

CHERRY BOMBS

Steps:

• Place 2 cups water in a medium saucepan, and bring to a boil over medium-high heat. Add grenadine; stir to combine. Pour mixture into two ice-cube trays. Freeze until solid, 2 hours or overnight.
• Fill six glasses with grenadine ice cubes. Top with soda. Garnish with cherries, and serve.

DRUNKEN CHERRIES AKA CHERRY BOMB

Steps:

• Cover Cherries in a jar with Rum.
• Serve in Pina colada`s or straight up.
• You can pour the rum on a cooked chocolate devils food cake before icing.

CHERRY BOMB SALAD WITH GRILLED BRIE SANDWICH

Steps:

• To Make Candied Tomatoes: In a glass bowl, combine halved cherry or grape tomatoes, sugar, bay leaf, thyme sprig and rosemary sprig.
• Squeeze juice from 2 slices each of lemon and orange and add along with the rind; toss making sure the tomatoes are covered with the sugar.
• Cover and refrigerate for 24 hours.
• To Complete the Candied Tomatoes: Heat a small skillet over medium-high heat, add tomato mixture and bring to a boil, stirring occasionally.
• Add 1 tablespoon white wine and cook for 1 minute.
• Strain through sieve into a bowl, reserving the liquid. Discard herb stems and rinds. Refrigerate candied tomatoes and liquid to cool.
• To Make Candied Tomato-Lemon Vinaigrette: In a small bowl, whisk 2 tablespoon reserved candied tomato liquid, 1 teaspoon grated lemon zest and 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, pinch each of salt and pepper.
• Slowly whisk in 1/4 cup extra virgin olive oil. Taste and adjust seasoning.
• To Complete Brie Grilled Cheese: Preheat oven to 350°F.
• Place french bread slices on a work surface; butter one side and turn over, buttered side down. Place one slice of Brie on each bread slice.Top two slices evenly with the candied tomatoes and bacon.
• Sprinkle each slice of bread with pepper. Cover tomato side with the Brie side, leaving buttered side out.
• Heat a large ovenproof skillet over medium heat. Cook sandwiches for 3 minutes on each side or until golden brown.
• Place skillet in oven for 5-7 minutes or until the cheese is melted. Let sandwich rest for 1 minute; cut in half and place on plates; sprinkle with salt.
• To Finish: Place salad in a bowl and toss with enough candied tomato-lemon vinaigrette to coat. Divide among plates. Serve with Grilled Brie Sandwich.