Dayrecipe Food Community

Most of the work on this dish is done the day before, leaving plenty of time in the morning for opening presents or simply sleeping in.

Makes 6 servings.

INGREDIENTS

• 18slices firm white bread (such as english muffin bread), crusts removed
• 6ounces prosciutto, thinly sliced
• 8ounces goat cheese, crumbled
• 4ounces provolone, grated (about 1 1/2 cups)
• 1/4cup chopped green onions
• 6tablespoons thinly sliced fresh basil5large eggs
• 2cups whole milk
• 1tablespoon dijon mustard
• 1/2teaspoon salt
• 3tablespoons butter, melted

DIRECTIONS Line bottom of 13×9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.

Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.

Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.

This vinaigrette is great on any type of mixed green, pasta, or marinated
vegetable salads.

This recipe is an accompaniment for Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes.

Makes about 1 cup vinaigrette.

INGREDIENTS

• 1/4 cup red wine vinegar
• 3 garlic cloves, minced
• 1 teaspoon dijon mustard
• 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
• 3/4 cup extra-virgin olive oil
• salt and freshly ground black pepper to taste

DIRECTIONS Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the
olive oil in a slow, steady stream while whisking constantly until all the
oil is incorporated. Season with salt and pepper and refrigerate in an
airtight container until ready to use or up to 1 week.

Assemble these four hours ahead, and rewarm them 20 minutes before serving.

Makes 8 servings.

INGREDIENTS

• 88-ounce red-skinned sweet potatoes (yams), scrubbed1cup dried cranberries
• 4tablespoons (1/2 stick) butter
• 2large firm but ripe pears, peeled, cored, cut into 1/2-inch cubes
• 1cup pecans, coarsely chopped
• 4teaspoons minced peeled fresh ginger
• 4teaspoons (packed) golden brown sugar
• 2teaspoons plus 1 1/2 tablespoons balsamic vinegar
• 1/2teaspoon salt

DIRECTIONS Position rack in center of oven and preheat to 350°F. Line baking sheet with foil. Pierce potatoes in several places with fork; place on prepared baking sheet. Bake until potatoes are tender when pierced with fork, about 55 minutes. Cool slightly.

Meanwhile, place cranberries in small bowl; pour enough hot water over to cover. Let stand 5 minutes to soften. Drain well. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pears and sauté until tender and golden, about 4 minutes. Stir in cranberries, pecans, ginger, and brown sugar; sauté 1 minute. Mix in 2 teaspoons vinegar and 1/2 teaspoon salt.

Cut off top 1/4 of each potato lengthwise; discard tops. Using fork, gently mash pulp inside each potato. Sprinkle with salt and pepper. Melt remaining 2 tablespoons butter in small saucepan over low heat. Whisk in remaining 1 1/2 tablespoons vinegar. Drizzle about 1 teaspoon butter-vinegar mixture into each potato; mix with fork to blend.

Mound cranberry mixture in sweet potatoes. (Can be prepared 4 hours ahead. Cover loosely with plastic wrap; let stand at room temperature. Rewarm sweet potatoes uncovered in 350°F oven until heated through, about 20 minutes.)

Makes about 1 2/3 cups.

INGREDIENTS

• 1 1/2cups plain yogurt
• 1/2cup finely chopped fresh mint
• 3/4teaspoon hot pepper sauce

DIRECTIONS Mix yogurt, mint, and hot pepper sauce in small bowl. Season dip to taste with salt and pepper.

Makes 2 servings.

INGREDIENTS