Monte Cristo Strata

Monte Cristo Strata

Softened butter
1 loaf bakery white bread, sliced
1/4 c. grainy mustard
1 lb. thinly sliced ham
2 T. chopped fresh tarragon or 1 tsp. dried tarragon
3/4 lb. Gruyere cheese, shredded
3 c. whole milk
4 large eggs
3/4 tsp. freshly ground black pepper

Preheat the oven to 375 degrees.  Butter a 9" x 13" glass baking dish.  Arrange 1/3 of the bread in the bottom of the dish and spread with half of the mustard.  Top with half of the ham, half of the tarragon and 1/3 of the cheese.  Add another layer of bread, mustard, ham, tarragon and cheese.  Top with the last layer of bread and cheese.
In a medium bowl, whisk the milk with the eggs and the pepper.  Pour the mixture evenly over the dish, pressing the bread to absorb the liquid.
Bake the strata in the oven for 35 to 40 minutes until bubbling and browned around the edges.  Let rest for 10 minutes then cut into squares and serve.

Pickled Onion Cole Slaw

Pickled Onion Cole Slaw

1/2 c. water
2/3 c. plus 2 T. apple cider vinegar
1 T. honey
1 1/4 c. sliced red onion
2 T. extra virgin olive oil
1/2 tsp. black pepper
1/4 tsp. salt
5 c. very thinly sliced green cabbage
1/2 c. fresh flat-leaf parsley leaves

Bring the water, 2/3 c. vinegar and 2 tsp. honey to a boil.  Add the onion; cook 1 minute.  Remove pan from the heat and let stand until cool.
Meanwhile, whisk together olive oil, pepper, salt, 2 T. vinegar and 1 tsp. honey in a large bowl.  Add the cabbage and parsley; toss to coat.  Let stand 10 minutes.
Drain the onions and stir into the cabbage mixture.

I thought this tasted better after refrigerating for a few hours but you can also serve immediately.

Spiced Cookie Bark

Spiced Cookie Bark

1 c. flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3/4 c. sugar
1/2 c. butter, melted
1 tsp. vanilla
1/4 tsp. rum extract
3 T. coarse sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Optional:
1/4 c. white chocolate chips

Heat oven to 375 degrees.  Line a 15"x10"x1" baking pan with aluminum foil, extending the foil over the ends; spray the foil lightly with non-stick cooking spray.
Combine flour, baking powder, 1/2 tsp. cinnamon, salt and 1/4 tsp. nutmeg in a bowl; set aside.
Combine sugar, melted butter, vanilla and rum extract in another bowl; stir until well mixed.  Add the flour mixture to the sugar mixture; stir until combined.  Press the dough evenly into the prepared pan.
Combine the coarse sugar, 1/4 tsp. ground cinnamon and 1/4 tsp. ground nutmeg in a small bowl.  Sprinkle over the dough.
Bake 10-12 minutes or until the edges are light golden brown.  Cool in the pan for 5 minutes.  Remove from the pan to a cooling rack, using the foil ends.  Cool completely.
Break the bark into pieces.  Store in an air-tight container.
Optional: melt the white chocolate and drizzle over the cooled cookie bark.  Let the chocolate set before breaking into pieces.

Pasta with Shrimp and Mango

Pasta with Shrimp and Mango

12 oz. penne pasta
1 lb. peeled, cooked shrimp
1 1/2 c. chopped, peeled mango
1/2 c. chopped fresh cilantro
1/4 c. chopped red onion
2 tsp. grated fresh ginger
1/2 c. extra virgin olive oil
3 T. white wine vinegar
5 tsp. Caribbean Jerk marinade

Cook the pasta.  While the pasta is cooking, cut the shrimp in half lengthwise.  Combine the fresh ginger, olive oil, vinegar and marinade.  Drain the pasta.  Add the shrimp, mango, cilantro, red onion, and the olive oil mixture.  Serve immediately.