Crab & Cheese Strata

This recipe is simply divine. I served this at a December 24th Open Haus. Friends and family stop by for a Bloody Mary and a bite to eat as they finish their holiday chores. This dish did not last long.

Crab & Cheese Strata

2 cups good bread, cubed

1 can crab meat

2 cups Swiss cheese, shredded

1/2 cup Cheddar cheese, shredded

1 tbsp. capers

2 slices onion, chopped

3 eggs, beaten

3/4 cup milk

2 dashes dry sherry

1/2 tbsp. Dijon mustard

1 dash Worcestershire sauce

Grease a baking dish.
Toss together the bread cubes, crab meat, Swiss cheese, Cheddar cheese, capers, and onions in the baking dish.
Whisk eggs, milk, sherry, mustard, and Worcestershire sauce in a bowl.
Pour evenly over bread mixture.
Cover tightly and refrigerate at least 2 hours to 24 hours.
Bake strata uncovered at 350 degrees about 45 minutes.
Let stand 10 minutes before serving.

Baked Trout with Parmesan

So delish and so easy! This can be made last minute for when unexpected, but delightful company shows up. This takes no time to whip up, so take your time doing your make-up.

Baked Trout with Parmesan

1 lb. trout fillet

1 cup sour cream (I use low-fat)

2 big splashes white wine or lemon juice

1 slice onion, chopped

3 tbsp. Parmesan cheese

salt

Paprika

Place fish in a greased shallow 3-qt. baking dish.

In a small bowl, combine the sour cream, Parmesan cheese, wine, onion and salt; spread over fish.
Sprinkle with paprika.
Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.
Serve over rice.

Make it a meal: Serve with steamed broccoli.

Wine: Pinot Noir (my pick) or Chardonnay (my other pick)

Snow Queen Norwegian Cheese

I didn't know the heaven I was buying when I purchased this product from Jarslberg. I loved the name. That's it. This cheese comes in a square block with a red wrapper. Look for it. Buy it.

Snow Queen is a dark colored cheese with a creamy caramel flavor. It is called Gjetost (pronounced ‘yet-oast’), and is made from both cow and goat milk. It is absolutely delightful when served with crackers and citrus fruit like apples and pears.

I have not yet tried their other variety, Ekte made only from goat's milk. When I do, I'll let you know about it.

Fra Diavolo Pasta Sauce

While my Broccoli & Cheddar Soup (see recipe) is cooking, I am going to report on one of my newest favorite products. This pasta sauce claims to be hot and spicy. It delivers! Divas love everything hot and spicy, not just their men. It is put out by The Silver Palate.

I love that the first ingredient is "imported San Marzano whole peeled tomatoes" (I suppose that's in Italy somewhere) and the second is "California whole peeled and crushed tomatoes." I was so impressed with this I read on: "imported olive oil, fresh onions, fresh carrots, salt, fresh garlic, pear concentrate, crushed red peppers, and spices." No high fructose anything! No sugar! No tomato puree!

While it is great on pasta, my current man and I enjoyed dipping fried ravioli in it in front of the fire with a fine $11 bottle of Chianti. Now that's hot!