WEEKEND BRUNCH ~ CROQUE MONSIEUR STRATA & CHERRY COMPOTE

~ 'Winter Beauty'

(Cyclamen)

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CROQUE MONSIEUR STRATA

~ Make ahead and sleep in late.

2 Tbsp. unsalted butter

2 chopped onions

1 tsp. dried thyme

1 tsp. rosemary

coarse salt & freshly ground black pepper

1 tsp. sugar

1 Tbsp. dry vermouth

3 cups (1/2-inch) cubed baguette

1 cup Boar's Head rosemary ham (or Black Forest)

1 1/2 cup grated Emmenthal or Gruyere cheese

6 organic eggs

1 1/2 cups half & half (or milk)

1 Tbsp. Dijon mustard

1/2 tsp. Hungarian paprika

freshly chopped parsley

Melt butter in saucepan and saute onions, thyme, rosemary, and salt & pepper until soft. Add sugar and vermouth and cook until caramelized, stirring often. Set aside.
Combine bread, ham and half the cheese into onion mixture. Spread evenly into greased casserole.
Whisk eggs with milk, Dijon and paprika. Pour evenly over bread and onion mixture. Sprinkle remaining cheese over top. Cover and set in refrigerator several hours or overnight.
Bake in preheated 350-degree oven about 40 minutes or until cooked through and custard set. Remove from oven and let stand 10 minutes before serving. ((4-6 servings)

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CHERRY COMPOTE

1 can (21-oz) red tart cherry pie filling

1 can (15-oz) pineapple chunks with syrup

1/2 cup dried apricots

1/3 cup dried cherries

3/4 tsp. cinnamon

Combine cherry pie filling and untrained pineapple chunks. Mix in dried apricots, dried cherries and cinnamon. Bake at 350-degrees 1-1/2 hours.

Gardener's Note: For more information on Cyclamens

visit ~ The Cyclamen Society.

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THE VILLAGE VOICE

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