We believe that all kitchens need at least one way to reuse leftover cookies!
Grilled Cheese with cookie butter and haskap jam
INGREDIENTS
Serves up to 10
Cookie Butter
- 350 g (1½ cups) whipping cream
- 225 g (1 cup) maple syrup
- 85 g (3 oz) leftover cookies
- (any kind), broken into pieces
- salt
Jam
- 30 g (2 tbsp) salted butter
- 30 g (¼ cup) flour
- 500 g (1 lb) haskap berries
- 80 g (⅓ cup) maple syrup
- 2 sprigs rosemary
- (leaves only), chopped
Sandwich(es)
- challah or pain brioché, sliced
- mild, semi-firm cheese (like Gruyère, Comté or provolone), sliced
- butter
METHOD
Cookie Butter
Combine cream and syrup in a heavy-bottomed saucepan on medium-high and stir until mixture starts to boil. Add cookies and stir until they are softened. Transfer to a blender and blitz until smooth. Add salt to taste. Transfer to a non-reactive container, seal and set aside to cool in the refrigerator. If mixture is too thick, whisk in more hot cream and chill again.
Jam
Melt butter in a saucepan on medium. Add flour and cook, stirring, for 1 to 2 minutes. Combine berries and maple syrup in another saucepan on medium and reduce by half. Whisk roux into berry mixture a little at a time to thicken (you may not need all of it). Add rosemary, stir and set aside, then chill in the refrigerator.
To finish:
Make one cheese sandwich per person. Melt 2 tbsp butter per sandwich in a non-stick skillet on medium-low. Toast sandwich( es) until bread is golden and cheese is melted. Plate each sandwich with 2 to 3 tbsp each of jam and cookie butter. Dip in each condiment before taking a bite.
AT ALENTOURS WE’RE ALWAYS LOOKING FOR GREAT WAYS TO REPURPOSE LEFTOVERS. Whenever we make cookies or tart shells, we end up with a little leftover dough that ends up in the freezer. a kitchen does not need a thousand ways to reuse leftover cookies, but we believe that all kitchens need at least one! this is ours, in a dish that perfectly encapsulates our culinary approach: thoughtful, humble and approachable — and, at the same time, refined. –T.M.
Photos: (Food) Restaurant Alentours, (Portrait) Laurence Baker
