Spring Strata and balsamic strawberries
Strata with Lamb and Asparagus
A rustic and festive way to feed a crowd for brunch. It is a cross between an egg bake and a thanksgiving dressing with the freshness of spring / early summer with the lamb, asparagus, and early alliums. You can make it ahead of time and just pop it into the oven the morning of your brunch feast.
Ingredients
1lb ground lamb
Two bunches asparagus
Garlic scapes
Spring onions
Four cups shredded cheddar cheese
One loaf of crusty Madison sourdough bread, cut into one inch cubes
20 pasture-raised eggs
Dijon mustard
4.5 cups Whole milk
Salt and pepper
Butter
Recipe
The day before: Pre-heat oven to 350. Cut the sourdough loaf into one inch cubes. Toss evenly onto a baking sheet and bake for 10 minutes. Take out to the counter and leave to cool and harden over night.
Boil salted water and blanche the asparagus for two minutes. Fill half a bowl with ice, add cold water, and remove with tongs and drop in the ice water.
Dice the garlic scapes and spring onions.
Shred the cheese.
Mix the eggs, milk, and Dijon mustard. Season with salt and pepper.
Drain the asparagus on a plate with paper towels. Then move to a cutting board and slice into one inch pieces.
Heat a cast iron skillet for five minutes at medium. Add butter and garlic scapes and spring onions. Season with salt and pepper. Stir regularly for three minutes or until soft.
Add the lamb and sautee for eight minutes or until everything looks browned. Salt and pepper to taste.
Strain the lamb mixture into a bowl and wipe the skillet clean with a paper towel.
Butter a ten by fifteen baking dish.
Scatter half of the croutons on the bottom.
Add the lamb mixture on top of the croutons.
Add the asparagus on top of the lamb.
Scatter two cups of shredded cheese on top.
Then add the rest of the croutons.
Pour in the egg custard evenly.
Top with the other two cups of shredded cheese.
Cover in tin foil and put in the oven for 30 minutes.
At 30 minutes uncover and return to the oven for another 30 minutes.
Remove from the oven and let rest for fifteen minutes.
Slice and serve.
Strawberry and Balsamic
Elevate a simple fruit side into something complex and refreshing. Strawberries in Wisconsin signal the start of summer. The warm weather is everyday once the strawberries come in.
Ingredients
Two baskets of strawberries, trimmed
1/4 cup high quality olive oil
1/8 cup high quality balsamic vinegar
A pinch of maldon salt
Recipe
Toss strawberries in a bowl with two parts high quality olive oil to one part balsamic vinegar, and a pinch or two of Maldon salt. Cover and put in the fridge until ready to serve.
