This dish is the Five Cheese Macaroni and Cheese with Dark Chocolate Cabernet Sauvignon Jelly, by Saucy Spirits. What makes this local business so interesting is that it's run by an 11-year old. But don't let "Jellyman" Ryan O'Neill's age fool you - he is quite the entrepreneur. He's been creating wine jelly since last year, and he's become rather skilled with it. Check out these unique combinations:
- Pear Pinot Grigio
- Pumpkin Spice Chardonnay
- Roasted Red Pepper Chardonnay
Ryan's mother, Tiffany Wong, assists him with his entrepreneurial endeavors...I mean, someone's gotta buy the booze! Together, they've started a project on Kickstarter to raise money and get their business off the ground. The money would help them purchase items in wholesale, and it would help them work towards getting USDA organic certified.
How awesome is that?! Don't you want to support them?!?! Well, if that's not enough convincing, here's the mac & cheese recipe so you can try it for yourself:
Ryan's Famous Five Cheese Mac & Cheese with Dark Chocolate Cabernet Sauvignon Jelly
Ingredients:
4 Tbsp butter
4 Tbsp flour
1 3/4 c heavy cream
2 2/3 Tbsp Tabasco
2 tsp brown sugar
1 1/3 Tbsp ground mustard
2 tsp paprika
8 garlic cloves, minced
1/2 c sour cream
1 c shredded of each of the following cheeses: Manchego (8 month raw), Cabot Clothbound Cave Aged Cheddar, Cave Aged Gruyere, Parmigiano Reggiano, Pecorino Ginepro
4 slices Applewood smoked bacon, cooked and crumbled (optional)
1/2 c Dark Chocolate Cabernet wine jelly
salt and pepper to taste
Directions:
1. Melt butter on medium/medium high heat.
2. Whisk in flour until a thick paste is formed.
3. Add in heavy cream, Tabasco, brown sugar, ground mustard, paprika, and garlic. Whisk well to mix all ingredients.
4. Once heated, whisk in sour cream.
5. Fold in 3/4 c each of Manchego, Cheddar, and Gruyere.
6. Once cheeses have melted, taste and add more cheese if desired.
7. Pour over pasta of your choice and mix well.
8. Cover with Parmigiano Reggiano and Pecorino Ginepro and crumbled bacon (if desired).
9. Bake at 400 for 10 minutes or until cheese forms a light brown crust.
10. Remove from heat and drizzle with Dark Chocolate Cabernet wine jelly
I made it for myself, and was almost as good as when Ryan makes it!
Here are my thoughts:
- The bacon was a bit much. I felt like it just took away from the stars of the show: the cheeses and, of course, the jelly.
- I cut the recipe in half, which worked well with 1 box of penne pasta.
- I used 1 tablespoon of créme fraîche instead of heavy cream (just because I had one and not the other for another recipe I was using that day). I think it came out about the same.
- On an unrelated note, multigrain bread + whipped cream cheese + dark chocolate cabernet sauvignon jelly = best breakfast ever.
Head on over to Saucy Spirits' Kickstarter page so that you can help write the next chapter of this inspiring company's journey. In the meantime, you can purchase their jellies on their website or at the Spout Springs Library Farmers Market.
Disclaimer: Saucy Spirits offered me complimentary jelly in return for editorial consideration, but everything in this review is my own unbiased opinion.
Disclaimer: Saucy Spirits offered me complimentary jelly in return for editorial consideration, but everything in this review is my own unbiased opinion.
4 comments:
oh my heaven. this recipe's making my tummy giddy...must try this out this weekend. thanks for sharing, julia!
xo,
sylvie
http://www.silverylining.com
I'm a sucker for mac and cheese! I'll have to check out kickstarter.
Saw you on the food truck race show!
Yes, Sara, that was me! And Dave and Chelsea! Hmmm...maybe I should write a blog post about that! I'll see if I can find screencaps :)
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