Strata with Tomatoes -Make Ahead Brunch

For Christmas we normally do a family brunch. I always like to find a make ahead dish so I can just enjoy hanging out with everyone instead of being stuck in the kitchen the whole time. This dish turned out really awesome! It had so many veggies that I felt like I was eating healthy and it would be a great way to sneak some veggies to your kiddos. 

Ingredients:

6 plum tomatoes, quartered lengthwise
1 tablespoon chopped fresh thyme
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 cups whole milk
8 large eggs
10 ounces Italian fontina cheese, grated (about 3 cups)
1 cup grated parmesan cheese
1/4 teaspoon cayenne pepper
1 1 -pound loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
4 cups chopped greens, such as spinach or arugula
1/2 lb bacon, cooked until crispy

Directions:
1. Preheat the oven to 375 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet lined with foil and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, about 30 minutes. Cool completely.

2. Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. 

3. Add the bread cubes,bacon and greens and toss to coat. Pour into a buttered 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight.

4. The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving. You can serve this dish at room temp but it's best warm. 

Cheese Fondue

I got this recipe from an old college friend of mine who made it, shout out to John Bessolo. It came out really well and I plan to make it again! Make sure to preheat the fondue pot as you're melting the cheese so the fondue doesn't cool down once you've finished it, you want it to stay warm and bubbly.

Ingredients:

3/4 cup fontina
1/4 cup gruyere
2 - 4 tbsp. flour
1/4-1/2 cup white wine
4 tbsp. chicken stock
1 tbsp. butter
1 garlic clove
Pretzels, green apple slices, toast sticks with garlic, salami (prep before making fondue)


Directions:
1. Shred the two cheese and put into a bowl. Coat them with a light layer of flour (this will help them from sticking together).

2. Melt butter in a medium saucepan over low heat. You want a pan with a rounded bottom so no cheese gets stuck in the edges and burns.

3. Add clove of garlic to pan and allow to cook slightly until it is just browned, don't let butter get too brown. Discard garlic.

4. Add in 3tbs white wine and stir. Add a small pinch of cheese (about a tbsp) and whisk until cheese is melted. Add more cheese and whisk until melted. Repeat adding cheese in small bits until all of the grayed cheese is gone. If the mixture gets too thick, add a splash of wine or chicken stock to thin out.

5. Pour fondue into a preheated fondue pot so cheese stays warm. Place on the table with dipping choices and serve! 

Grilled Ribeye with Agrodolce Sauce

I wasn't able to take a pic of this dish but the sauce was really good! It was a nice balance of tart and sweet and since Brian loves vinegar, I will definitely make this again!

Ingredients:
1/2 cup balsamic vinegar
2 cloves garlic, peeled and smashed
4 sprigs thyme
3 tbsp. honey
3 tbsp. butter, at room temp

Directions:
1. Combine the vinegar, garlic, and thyme in a small saucepan. Bring to a simmer over medium heat. Continue to simmer until reduced by half, about 5-10 minutes. Add the honey and simmer until mixture has thickened slightly, about 3 to 4 minutes. Make sure to stir every once in a while so the sauce doesn't burn. Stir in the butter and set sauce aside.

2. Cook meat of your choice, beef and pork are the best choice. Once the meat is rested and sliced, drizzle the sauce over top and serve!