Ham And Cheese Strata II

I am getting ready to post a brunch menu next week in Lindaraxa's Garden and have been trying to make up my mind as to which of two recipes to try out and post for a cheese strata.  They are both so good I decided to split them up in the two blogs.  Maybe I will do a city and a country brunch!

What I liked about this recipe is that unlike most other strata recipes that are baked in a long rectangular dish this one can be made  in a springform pan and the results are spectacular! 

Keep in mind that the strata takes about 1 1/2 hours to bake and some time to rest so plan ahead the day of the brunch..

The recipe is from the Junior League Cookbook of Boca Raton, Savor the Moment,  which won a James Beard Award.


Ingredients


1 loaf French bread, cubed

1 pound ham, cubed

1 pound Cheddar cheese, shredded

1/2 cup grated Parmesan cheese

3 green onions, chopped

15 medium eggs

2 egg yolks

4 cups half-and-half

2 teaspoons Dijon mustard


Directions


Combine the bread, ham, Cheddar cheese, Parmesan cheese, and green onions in a large bowl. Beat the eggs, egg yolks, half-and-half and mustard in a medium bowl. Pour over the bread mixture and stir until moistened. Cover and refrigerate for 8 hours or longer.

Stir the mixture and pour into an oiled 10-inch springform pan; place on a baking sheet. Bake at 325 to 350 degrees for 1 to 1 1/2 hours, covering with foil if necessary to prevent overbrowning. Cool in the pan for 20 minutes. Place on a serving plate, run a knife around it and remove the side of the pan. Cut into wedges and serve. Serves twelve.

If serving on a regular rectangular baking dish,  proceed as above but serve right from the pan after letting cool off.

Easter Leftovers...Ham And Green Eggs

Try this for breakfast or brunch made with leftover ham from Easter.  Makes a great lunch entree also for The Ladies Who Lunch!

Don't forget to check out 10 Recipes for Leftover Ham  in Lindaraxa's Garden and the Smoked Ham, Gruyere & Caramelized Onion Frittata!

I have been asked to tag along with my friend Libby of Libby Wilkie Designs and visit Designs by Gollum for Foodie Friday, so come along too!

Ingredients:

1 tablespoon extra-virgin olive oil

1 tablespoon butter

2 large shallots, finely chopped

1 (10-ounce) box frozen chopped spinach, defrosted in microwave and liquids drained

1/3 to 1/2 cup heavy cream, eyeball it

Salt and freshly ground black pepper

Freshly grated nutmeg, to taste

8 slices ham or prosciutto di Parma

8 eggs


Directions

Preheat oven to 375 degrees F.

In a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste.

Fold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.

Recipe courtesy Rachel Ray

Easter Leftovers...Basic Ham & Bean Soup

This is an alternative to Split Pea Soup and a great way to use those leftovers from your Easter Ham!

Check out Easter Leftovers...10 Things to Make with your Easter Ham on  Lindaraxa's Garden. my main recipe blog!


Serves 8-10

Ingredients

1 pound dry great Northern beans

8 cups water

1/2 teaspoon salt

1 ham hock

1 cup chopped carrots

1/2 stalk celery, chopped

1 cup chopped onion

1 teaspoon minced garlic

1 teaspoon mustard powder

2 bay leaves

2 cups chopped ham

1/2 teaspoon ground white pepper

Directions

 1. Soak the beans overnight. Discard the water and add fresh water to pot.

2.Place on top of stove and bring the water and beans to a boil on high heat.  Place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.

3.Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

An Easter Lunch At The Lake

Image Williams Sonoma

One of the first menus I posted when I started the blog was the Easter Lunch I make every year, no matter where I am. Since most of you have never seen it, here it is, with a few additions:

To me, Easter is all about deviled eggs,baked ham, asparagus or new baby peas, strawberries and coconut cake. With that in mind, here is what I am going to make this year. The menu is for 12 people

Easter Lunch Menu

Mimosas

Deviled Eggs

Mrs. Adams' Baked Ham

Scalloped Potato Gratin

Asparagus or Petite Peas with Onion
Strawberry Salad Glace
Home Biscuits

Easter Egg Nest Cupcakes

Wines for Easter Lunch