Ham and Cheese Strata

The variations for stratas are seemingly endless. Maple glazed honey ham and gruyere is an excellent combo to start with. I recommend doubling the recipe. If you’re lucky to have leftovers, it’s just as tasty the next day.

8” piece of French or Italian bread, cut into 1/2 “ slices

Whole-grain Dijon mustard

4 slices ham, such as Virginia, Black Forest or honey baked

1 medium-size tomato, sliced thin

½ cup shredded Swiss, gruyere or cheddar

½ cup scallions, thinly sliced

2 large eggs

1 cup milk

Salt and pepper to taste

Heat the oven to 350 degrees. Lightly grease a shallow 1½ quart baking dish.

Spread one side of the bread slices with mustard. Arrange half the slices mustard slice up, over the bottom of the prepared baking dish, slightly overlapping, if necessary. Cut ham into strips and distribute evenly over the bread. Top with tomato slices, cheese, scallions, and the remaining bread, mustard side down.

In a small bowl, beat the eggs, milk, salt, and pepper until blended. Pour the mixture evenly over the bread.

Bake 40-45 minutes, or until the custard is set and edges of the bread are golden brown. Set the pan on a wire rack and let cool for 10 minutes before serving.

Chicks in a Blanket

A twist on pigs in a blanket, these chicken sausage treats can made with or without seeds.

1 (8 oz) can refrigerated crescent rolls

1 (12 oz) package mini smoked chicken-and apple sausages (Aidells recommended)

Parchment paper

1 egg yolk, lightly beaten

1 tbsp poppy seeds (optional)

1 tbsp sesame seed (optional)

1 tbsp fennel seeds (optional)

Preheat oven to 375 degrees. Unroll crescent rolls, separate into triangles. Cut each triangle in 3 long triangles.

Place 1 sausage link in wide end of triangle; roll up triangles around sausage, starting at wide end. Place, point side down, on a parchment paper lined baking sheet.

Brush rolls with egg yolk. If desired, stir together sesame seeds, poppy seeds and fennel seeds, and sprinkle over rolls.

Bake for 15 minutes or until golden brown. Serve with spicy mustard sauce.

Sour Cream Pound Cake

5 large eggs, at room temperature

2 tsp vanilla

1¾ cups all-purpose flour
¾ tsp salt
½ tsp baking powder

⅓ cup sour cream

2 tbsp milk

14 tbsp butter, softened but still cool

1¼ cups sugar

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Spray 8½ x 4½-inch loaf pan with baking spray. Dust with flour.

Whisk eggs and vanilla together in 2-cup liquid measuring cup. Sift flour, ¾ tsp salt, and baking powder into bowl. Whisk sour cream and milk together in second bowl.

Beat butter on medium-high speed until smooth and creamy,  2-3 minutes, scraping down bowl once. Reduce speed to medium and gradually pour in sugar. Increase speed to medium-high and beat until pale and fluffy, 3 to 5 minutes, scraping down bowl as needed.

Reduce speed to medium and gradually add egg mixture in slow steady stream. Scrape bottom and sides of bowl and continue to mix on medium speed until uniform, about 1 minute (batter may looks curdled).

Reduce speed to low and add flour mixture in 3 additions, alternating with sour cream mixture in 2 additions, scraping down bowl as needed. Give batter final stir by hand.

Transfer the batter to prepared pan and tap pan twice on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 1¾ hours to 1 hour 55 minutes, rotating pan halfway through baking.

Let cake cool in pan on wire rack for 15 minutes. Remove cake from pan and let cool completely in rack, about 2 hours, before serving. Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.

VARIATION: Cranberry Sour Cream Pound Cake

4 ounces (1 cup) fresh or frozen cranberries, chopped coarse

1 tbsp confectioners’ sugar

Toss cranberries with confectioners’ sugar until evenly coated, then gently but thoroughly fold into batter.

Roasted Turkey Breast Tenderloins and Vegetables

Turkey tenderloins are combined with carrots, celery and onions for a quick and  easy meal. A high quality ready made turkey gravy makes the dish even easier. Trader Joe’s has one but unfortunately it’s not available year round.

2 tsp dried thyme

Salt and pepper, to taste

¼ cup melted butter

2 cups sliced carrots

3 celery ribs, cut into 2-inch pieces

2 medium onions, cut into wedges

1 tbsp olive oil

2 turkey breast tenderloins

Preheat oven to 425 degrees. Combine 1 tsp dried thyme, salt and pepper with melted butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, for 15 minutes.

Meanwhile, rub oil over turkey; sprinkle with 1 tsp dried thyme, salt and pepper. Move vegetables to edges of pan; place turkey in the center. Bake, uncovered, 20-25 minutes or until a thermometer inserted in turkey reads 165 degrees.

If desired, pour cooking juices into a small pan. Combine 2 tsp cornstarch with ¼ cup water until smooth; gradually stir in pan. Bring to a boil; cook and stir for 2 minutes or until thickened