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| Ham and Cheese Strata with Tomato Apple Chutney |
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| Ham and
Cheese Strata |
|
| 6 |
|
slices firm white homemade-style bread |
|
| 2 tsp |
|
Dijon mustard |
|
| 1/4 cup |
|
melted butter |
|
| 8 |
|
slices Black Forest ham, slivered |
|
| 1 cup |
|
shredded mild Cheddar cheese |
|
| 1/4 cup |
|
chopped parsley |
|
| 3 |
|
eggs |
|
| 1/2 tsp |
|
salt |
|
| 1 1/2 cups |
|
milk |
|
| 1/2 cup |
|
sour cream |
|
| 1 dash |
|
Tabasco |
|
| 2 Tbs |
|
butter |
|
| Tomato
Apple Chutney |
|
| 19 oz |
|
can tomatoes, undrained and chopped |
|
| 3 |
|
cooking apples, peeled and finely chopped |
|
| 3/4 cup |
|
packed brown sugar |
|
| 3/4 cup |
|
cider vinegar |
|
| 1 |
|
onion, finely chopped |
|
| 1/2 cup |
|
apple juice |
|
| 1/4 cup |
|
golden raisins |
|
| 1/4 tsp |
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salt |
|
| 1/4 tsp |
|
cayenne |
|
| 1 Tbs |
|
mixed pickling spice |
|
| 1 |
|
2" stick cinnamon, broken |
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|
|
|
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| Ham and Cheese Strata |
| 1 |
Remove crusts from bread and cut each
slice in half on diagonal. Spread each with mustard, then
dip one side of each in butter. Arrange half the slices,
butter-side-down, in ungreased 13" x 9" (3.5L) baking
dish. Sprinkle evenly with ham slivers, cheese and parsley.
Arrange remaining bread slices butter-side-up, on top
and repeat with remaining ham, cheese and parsley. In
medium bowl, beat together eggs, salt, milk, sour cream
and Tabasco. Pour evenly over top. Dot with butter, cover
with foil and refrigerate overnight. |
| 2 |
Next morning, bake, covered, in preheated
350°F (180°C) oven 30 minutes; uncover and bake about
10 more minutes or until puffed and golden. Remove from
oven and let sit 5 minutes before cutting into squares
or slices. Serve with Tomato Apple Chutney. |
| Tomato Apple Chutney |
| 1 |
Stir together tomatoes, apples, brown
sugar, vinegar, onion, apple juice, raisins, salt and
cayenne in large saucepan. Tie pickling spice and cinnamon
in several layers of cheesecloth. Add to tomato mixture,
bring to boil, reduce heat and simmer, uncovered, about
45 minutes or until thickened, stirring often. Remove
and discard spice bag. |
| 2 |
Transfer chutney to bowl or other container,
cool to room temperature, cover and refrigerate for 48
hours before serving, to mellow. May be refrigerated,
covered, for up to 4 weeks or frozen up to 2 months. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
calculated from recipe ingredients. |
|
|
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|
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| Amount
Per Serving |
|
|
|
| Calories |
|
683.66 |
|
| Calories From Fat |
|
287.32 |
|
| |
|
%
Daily Value |
| Total Fat 32.50g |
|
50% |
|
| Saturated Fat 17.04g |
|
85% |
|
| Cholesterol
0.00mg |
|
0% |
|
| Sodium
1300.30mg |
|
54% |
|
| Potassium
883.56mg |
|
25% |
|
| Carbohydrates
80.02mg |
|
26% |
|
| Dietary Fiber 4.99g |
|
19% |
|
| Protein
22.29g |
|
44% |
|
| Vitamin A 1841.32IU |
|
36% |
|
| Vitamin C 21.88mg |
|
36% |
|
| Calcium 371.76mg |
|
37% |
|
| Iron 4.73mg |
|
26% |
|
| Vitamin E 1.64IU |
|
5% |
|
| Thiamin 0.62mg |
|
41% |
|
| Riboflavin 0.65mg |
|
38% |
|
| Niacin 4.54mg |
|
22% |
|
| Vitamin B6 0.41mg |
|
20% |
|
| Folate 76.84µg |
|
19% |
|
| Vitamin B12 1.06µg |
|
17% |
|
| Pantothenic Acid 1.28mg |
|
12% |
|
| Phosphorus 407.04mg |
|
40% |
|
| Magnesium 60.87mg |
|
15% |
|
| Zinc 2.62mg |
|
17% |
|
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| Cooking Tips |
| I usually put the chutney in a mason jar to store
and then serve in a dish when ready. |
| The chutney works great with Granny Smith apples. |
| |
| Reviews |
| 5 stars |
The perfect Christmas brunch. It wouldn't
be Christmas without it. -Lee 12/25/2001 |
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| Recipe Type |
| Breakfast, Brunch, Holiday, Meat |
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