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.