STRATA VERMONT
Source of Recipe
Cooking For Company," by Nicole Aloni
List of Ingredients
1 small loaf challah or egg bread
1/2 pound thick-cut bacon, or 6 ounces pancetta, chopped into large chunks
3/4 cup chopped onion
4 cups thinly sliced, halved crosswise tart apples (Granny Smith)
1 tablespoon maple syrup
5 eggs
1 egg yolk
1 3/4 cups milk
2 cups heavy cream
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
pinch cayenne pepper
1 teaspoon white pepper
8 ounces chevre cheese
4 cups grated Vermont white Cheddar (about 1 pound)
1/4 cup chopped fresh thyme or basil or 3 tablespoons minced rosemary
1/4 cup chopped fresh chives
1/4 cup freshly grated Parmesan
Recipe
Butter a 3 to 3 1/2 quart casserole dish. Cut the bread into enough 3/4-inch thick slices to form two layers in your casserole; toast lightly in the oven or toaster, set aside.
In a saute pan, cook the bacon over low heat for 3 to 5 minutes, until the meat is cooked through but not crisp. Add the onion, apples and maple syrup and saute 5 minutes, until the onion softens. Remove from heat, drain off the fat and set aside.
In a large bowl combine the eggs, egg yolk, milk, cream, salt, nutmeg, cayenne and white pepper. Set aside.
Cover the bottom of the casserole with one layer of the toasted bread. Evenly cover with half of the chevre, Cheddar, apple mixture and herbs. Cover with the remaining slices of bread, remaining Cheddar, apple mixture, chevre and herbs. Sprinkle with the Parmesan cheese. Pour the egg mixture to within 1 inch of the top of the dish (depending on your pan shape, there may be extra liquid). Let the dish rest, covered and lightly weighted, for 3 hours or overnight in the refrigerator.
Preheat the oven to 350 degrees. Bake the dish uncovered for 35 to 40 minutes, until bubbling, puffed slightly and set (a knife inserted in the middle will come out clean). Remove from the oven and let rest at least 10 minutes before serving.
Serves six to eight.
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