Lemon-Glazed Halloumi: Dinner Together
I thought that for this week's Dinner Together, I'd serve one of the kids' favorite things: Grilled cheese.
Only instead of being an ooey-gooey comforting sandwich, I'd ease them into a different kind of cheese, halloumi, that can actually be grilled on its own. Its interior gets nice and gooey, but the exterior stays firm enough to handle.
This recipe from Rose Elliot, a vegetarian cookbook author in Britain, was fast and easy, and dresses up the halloumi with a lemon-honey glaze.
The adults had it over salad, as pictured. The kids had it between two slices of bread...
(Photo by me)
and guess what?
They knew it was the bait-and-switch, and basically rejected it.
Lesson: Don't try to fool the kids at their own game. They're the grilled-cheese experts.
But the adults, or very adventurous kids, might like this.
Lemon-Glazed and Seared Halloumi with Herb Salad
Serves 4
two 8-ounce packages halloumi cheese, drained
4 tablespoons freshly squeezed lemon juice
2 tablespoons honey
For the herb salad:
6 cups mixed baby leaf and herb salad
2 tablespoons olive oil
salt and pepper to taste
Cut the halloumi into slices about 1/4 inch thick. Place on a plate in a single layer.
Mix the lemon juice with the honey and pour over the halloumi, turning it to coat the slices all over. Set aside for at least 1 hour.
When you are ready to serve, toss the leaves with the olive oil and some salt and pepper and divide among 4 plates.
Put the slices of halloumi into a dry skillet over a moderate heat, reserving any liquid. fry on one side until golden brown, then flip them over and fry the second side. This is a very quick process as they cook fast. When the second sides are done, pour in any liquid that was left and let it bubble up until it has mostly evaporated and becomes a sweet glaze.
Arrange slices of halloumi on top of salad and serve at once.
--From Rose Elliot's Sumptuous Suppers
Per serving: 470 calories, 25 grams protein, 35 grams fat, 21 grams saturated fat, 17 grams carbohydrate, 1 gram fiber, 77 milligrams cholesterol, 1,145 milligrams sodium. Analysis by registered dietitan Jodie Shield.
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Comments
I've never heard of this before. Where can you buy it? What kind of flavor does it have? What kind of nutritional benefit does it have? (like is it better for you than regular cheese?)
Halloumi is a salty cheese from Cyprus made of sheep's or goat's milk. Its chief advantage is that it retains its shape while grilling; it's good skewered for an appetizer at an outdoor barbecue. It's high in sodium and on the costly side, so for me it's not an everyday cheese; I mostly wanted to expose my kids to a bit of a different taste through a familiar vehicle. I found the halloumi at Eddie's of Roland Park, and I have seen it occasionally in large supermarkets.
Posted by: Suzie Q | June 25, 2008 9:04 AM
I curse the day that my best friend (who happens to have a Cypriat heritage) introduced me to Halloumi. It's extremely hard for me to pass it up at Whole Foods. . . I'm pretty sure the fattiness and saltiness is not that good for us, but mmmm, it sure is tasty. BTW, I just put it straight on the top of the grill too cook and eat it plain.
Posted by: Lila | June 25, 2008 11:04 AM
It's Cyprus (not Cypress) and you should be able to find it at most decent grocery stores. Whole Foods has had it in the past and even Giant had it for a while. It would be in a the refrigerated case near the deli.
A halloumi and ham sandwich with pita and olive oil is to die for. Grill the cheese, cut the pita in half, brush olive oil on the pita, slide the grilled halloumi and ham into the pita and put it in the oven for about 10 minutes @ 350. Best hot ham and cheese in town.
You are of course right on the spelling; thank you!
Posted by: Chris | June 25, 2008 9:55 PM
Thanks for sharing this with us, I can't wait to try the cheese, I never heard of it before, and I love cheese!
Posted by: Christine | June 26, 2008 1:30 PM
Shame on your kids for not liking haloumi. Haloumi is the ultimate comfort food in Cyprus. You need to make them eat it again next time and realize how bloody amazing that cheese is. Best cheese in the whole world in my opinion.
Posted by: Steve | October 26, 2009 2:47 AM