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Fri 24 Fab Finds Flash Sale with Alexis Honce

Ham, Cheese and Spinach Strata

  • 3 Tbsp butter
  • 1 medium onion, finely chopped
  • ¾ lb thinly sliced Black forest ham, cut in wide ribbons
  • 6 cups baby spinach, washed dried and coarsely chopped
  • 2 cups grated Gruyere
  • 1 cup grated Parmiginao-Reggano
  • 1 baguette, cut into 1-inch cubes
  • 9 large eggs
  • 3 cups 2% milk
  • 2 tbsp Dijon mustard
  • 2 tbsp dry mustard
  • 1 tsp kosher salt
  • ¼ tsp nutmeg
  • A few pinches cayenne pepper
  • Black pepper to taste


  1. Butter a deep 9- X 13-inch gratin dish.
  2. In a heavy frying pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add ham and cook lightly. Remove from heat and add spinach, using tongs to incorporate.
  3. Mix cheeses together. Spread one-third of the bread in the gratin dish. Top with one-third of the spinach mixture. Sprinkle with one-third of the cheese. Repeat layering, ending with cheese on top.
  4. In a large bowl, whisk together eggs, milk, Dijon, dry mustard, salt, nutmeg, cayenne and black pepper. Pour evenly over strata. Cover and refrigerate 6 to 8 hours. Bring to room temperature before baking.
  5. Preheat oven to 350F. Uncover strata and bake for 50 minutes or until bread is golden and eggs are set. Let stand a few minutes before serving.

Apricot and Cranberry Buttermilk Scones

  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup cold butter, cubed
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cranberries
  • 1 cup buttermilk, plus 1 tbsp for brushing
  • 1/4 cup rock sugar, for dusting
  1. Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.
  2. In the bowl of a food processor, combine flour, sugar, baking powder, baking soda and salt. Add butter and pulse just until mixture resembles coarse meal, leaving a few pea-sized pieces of butter. (You can also do this in a bowl, using a pastry blender.)
  3. Pour into a bowl. Using a fork, stir in apricots and cranberries until mixed throughout. Stir in buttermilk just until incorporated. Do not over-mix.
  4. Gather dough into a ball until it just holds together. Transfer dough to a floured surface and knead briefly. Press into a circle about 3/4 inch (2 cm) thick. Cut into 8 triangles. Transfer triangles to prepared cookie sheet. Brush tops with remaining 1 tbsp (15 mL) buttermilk and sprinkle with rock sugar.
  5. Bake for 20 minutes or until golden. Serve warm.

Monday, May 7, 2012

Coming Up

Fri 24 Fab Finds Flash Sale with Alexis Honce