"Probably the reason we all go so haywire at Christmas time with the endless unrestrained and often silly buying of gifts is that we don't quite know how to put our love into words." ~ Harlan Miller
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share.
Had a special morning on Tuesday with our son and granddaughter at the American Swedish Institute. It was a fun time learning about 'tomte', finding them hidden throughout the mansion and making a tomte to take home.
RECIPE OF THE WEEK
Had a delicious strata at a Christmas party last week... would make a great breakfast dish for Christmas or New Years. Thank you, Barb, for this recipe .
ASIAGO, MUSHROOM and SAUSAGE STRATA
from Southern Living Christmas Book
- 1 pound ground pork sausage
- 2 tablespoons butter
- 8 ounces baby Portobello mushrooms, sliced
- 1 medium shallot, minced
- 1 tablespoon minced fresh thyme leaves
- 16 ounce loaf sourdough bread, cubed
- 6 ounces shredded Asiago cheese, divided (about 1 1/2 cups)
- 4 large eggs, lightly beaten
- 3 1/2 cups half and half
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Brown sausage in a large skillet over medium-high heat, stirring often until meat crumbles and is no longer pink; drain. Melt butter in pan over medium heat; add mushrooms and shallot and saute until tender. Stir in sausage and thyme.
Please bread in a lightly greased 9 x 13 baking dish. Sprinkle mushroom mixture and 1/2 cup cheese over bread. Whisk together eggs and remaining 3 ingredients. Pour over mushrooms and bread. Sprinkle with remaining cheese. Cover and chill at least 8 hours.
Let stand at room temperature for 30 minutes.
Meanwhile, preheat oven to 350 degrees. Bake for 25 minutes. Uncover and bake 30 minutes or until set and lightly browned. Let stand 5 minutes before serving.