Little Gem Salad w/ Sugar Snap Peas, Radishes, Pecorino Romano & Green Goddess Dressing

The time had finally come for me to seriously shake up my salad game. This past weekend we had friends over for dinner to plan our upcoming trip to Yellowstone and the Tetons. And I didn't want to serve my usual mixed greens, cheese, fruit, and champagne vinaigrette salad. Not that I don't love all of the variations I make to my go-to 'house' salad, I wanted this salad to be as jaw dropping as the landscapes we would be seeing in the weeks ahead. If our trip will be as amazing as this Little Gem Salad w/ Sugar Snap Peas, Radishes, Pecorino Romano & Green Goddess Dressing was, we are in for quite the adventure. In all seriousness, this may be one of the best salads I have ever made. 

The smaller, slightly sweeter, more delicate version of romaine is Little Gem Lettuce. Think of it as the prettier, more delicious variety. With tender, yet crisp leaves, it pairs perfectly with the luscious, herby, creamy Green Goddess Dressing. Made with a myriad of fresh herbs, there are many variations of the classic Green Goddess Dressing. If there was ever a dressing to turn an ordinary salad into an epicurean delight, this would be the one. The original recipe created in the 1920's surprisingly used only a sparing amount of fresh herbs (parsley and chives). Over the last one hundred years, the number and variety of herbs used in the dressing has changed considerably. This Green Goddess Dressing recipe uses basil, parsley, and tarragon.

Sweet sugar snap peas, thinly sliced peppery radishes, and shavings of tangy, sharp Pecorino Romano Cheese not only add flavor and texture to the salad, they hold up well to the creamy, zesty dressing. If you are looking to serve an impressive salad at your next gathering make this one. It just might turn out to be declared the favorite of the night.

Recipe

Little Gem Salad w/ Sugar Snap Peas, Radishes, Pecorino Romano & Green Goddess Dressing

Serves 6-8

Ingredients

Green Goddess Dressing (makes 2 generous cups)

1 cup good quality mayonnaise

1 cup sour cream

2 whole anchovies

1 large garlic clove, minced

3 Tablespoons extra-virgin olive oil

2 Tablespoons freshly squeezed lemon juice (from one medium sized lemon)

1 cup loosely packed basil leaves

1/4 cup loosely packed tarragon leaves

1/4 cup loosely packed fresh Italian parsley leaves

3/4 teaspoon Kosher salt

Salad

4-5 heads little gem lettuces, core removed and torn into pieces

1/2 to 3/4 cup sugar snap peas, raw or blanched for 30 seconds, sliced on the bias

4-5 radishes, thinly sliced using a knife or mandolin

1/4 cup thin slices of Pecorino Romano Cheese (use a vegetable peeler to create the shaved slices)

Kosher salt for seasoning

Directions

Green Goddess Dressing

1. In a food processor, add in all of the ingredients. Blend until very smooth and a beautiful pale-green color with tiny flecks of the herbs.

2. Transfer dressing to a bowl. Cover and refrigerate until ready to use. 

3. The dressing can be made the night before or morning of serving. Note: Dressing will keep for a week covered and stored in the refrigerator.

Salad

1. Add the lettuce to a large platter. Toss with 4-5 Tablespoons of the Green Goddess Dressing. All of the pieces of the lettuce should be lightly coated. Lightly season with Kosher salt.

2. Sprinkle the sliced sugar snap peas, radishes and Pecorino Romano Cheese. Serve with a small bowl or gravy boat of additional dressing.

3. Serve immediately.

Notes: (1) I found Little Gem Lettuce at Trader Joe's. If you can't find it at your grocery store, buy baby romaine. (2) To blanch the sugar snap peas, bring a pot of water to a boil. Submerge the sugar snap peas for 30 seconds and then immediately immerse in an ice bath. You can skip this step and serve the sugar snap peas raw.Your salad will be just a little crunchier. 

Crudités Platter with Herby Ranch Dip

 

Crudités (crew-dee-tah) are nothing more than a platter of fresh, raw vegetables, cut into strips or bite-sized pieces and served with a dip. Filled with a variety of colors and textures, an artfully, beautifully arranged crudité platter is an elegant, show-stopping upgrade of the classic vegetable tray. With the summer entertaining season quickly approaching, sometimes the simplest thing to make is the absolute best thing to make. 

The beauty of a crudités platter is that there are no rules for which raw vegetables to use. Make it as colorful, flavorful, and textured as you like. The only thing to keep in mind is that a variety of seasonal vegetables can be the most visually appealing as well as most appetizing. Although a platter of similarly colored vegetables can also be equally eye-catching.

Until the Farmer's Market season opens near me, I generally like to source my fresh vegetables from Trader Joe's, Whole Foods, and/or my local grocery store. Baby and/or tri-colored carrots, peeled and sliced lengthwise in half, as well as Persian (baby) cucumbers (unpeeled) are perfectly sized delicious bites.

Making your own homemade Herby Ranch Dip can take any platter from ordinary to extraordinary. This quick and easy creamy dip is destined to be one of your favorites. You can easily turn this platter from a one dip to a two dip one by adding a bowl of homemade hummus or your favorite store bought one. 

Once you make this Crudités Platter with Herby Ranch Dip you might not be able to make it any other way. Quite possibly it might be one of those 'vegetable' platters quickly devoured at your next gathering. 

Recipe

Crudités Platter with Herby Ranch Dip

Serves 8-10

Ingredients

1 cup good quality mayonnaise
1 cup sour cream
1 green onion, thinly sliced (white and green parts)
2-3 cloves garlic, finely minced (I like to use 3 cloves)
1 1/2 Tablespoons finely chopped chives
1 1/2 Tablespoons finely minced fresh parsley
1 1/2 Tablespoons finely minced fresh dill
1 teaspoon Kosher salt
1/2 teaspoon black pepper

3-4 Persian Cucumbers, unpeeled and sliced in lengthwise wedges

1 large bunch of tri-colored or baby carrots, peeled and cut lengthwise

5-6 radishes, cut in half or quarters

8-10 broccolini stalks

1 small head of purple cauliflower

12-14 sugar snap or shelled English peas, several cut to expose the peas

Other optional vegetables: celery stalks, tri-colored cherry tomatoes, blanched asparagus

Optional garnish: edible flowers, mint sprigs

Directions

1. In a medium sized bowl, combine all of the dip ingredients. Cover and chill for at least 4 hours (or overnight) before serving. Transfer the dip to your serving bowl just before serving.

2. On a large platter or cutting board (14" or 16" long), begin to layer the vegetables, in no particular order. Starting from the outside of the board and working toward the bowl holding the dip. Keep in mind the variation between the colors, sizes and shapes as you arrange the vegetables.

3. Arrange the cut radishes, cut sugar snap peas and cherry tomatoes (if using) on top.

4. Top with edible flowers and/or mint sprigs, if using.

5. Serve immediately.

Notes: (1) The platter can be made several hours ahead. Cover and keep chilled in the refrigerator. (2) If you wanted to serve two dips with the vegetables a homemade hummus.

Pimento Cheese with Red Pepper Jelly

 

Ten years ago I shared a recipe for Pimento Cheese. And for the past decade it's been my go-to recipe. Not unlike most 'firsts', it will always be a favorite. However, on a fun-filled, bourbon tasting inspired girl's trip to Louisville, Kentucky last week I discovered a twist on this beloved, classic spread. While having cocktails before dinner at Proof on Main, one of my friends ordered the pimento cheese appetizer. Considering the 150th running of the Kentucky Derby was just two weeks away, it couldn't have been a more perfect choice. Served in small canning jars, the Pimento Cheese was topped with Red Pepper Jelly. The contrast of flavors of the creamy, tangy cheese mixture with the sweet, spicy red pepper jelly was absolutely brilliant. 

As it turned out, I came home from the trip with more than multiple bottles of bourbon and a t-shirt from Churchill Downs. I returned home inspired. Rather than simply topping my pimento cheese recipe with red pepper jelly, I thought maybe I would make a new version of this highly addictive spread. 

This time around I added a small amount of cream cheese to the mixture, omitted the green onions, was slightly more heavy handed with the hot sauce, and used smoked paprika instead of cayenne. However, I did not even consider swapping out the sharp (yellow) cheddar cheese with any other cheese. Nor did I even consider using anything other than Duke's mayonnaise. I was more than pleasantly surprised to discover how divinely delectable this new version was. And that was even before I topped it with the red pepper jelly!

Serving the Pimento Cheese with Red Pepper Jelly on crostini instead of on classic white bread also turned out to be an ingenious idea! It may have been forty eight years since I first tasted Pimento Cheese at the Kentucky Derby, but my affinity for it hasn't changed. Except maybe now I am even more smitten with it.

With the Kentucky Derby just around the corner (it's the first Saturday in May), now would be the perfect time to make this cheesy, tangy, sweet, spicy spread. This homemade version will invariably be far superior to anything you might find in the grocery store! Serving it in canning jar creates an irresistible, rustic presentation. There may no better way to pay homage to this celebrated humble spread.

Recipe

Pimento Cheese with Red Pepper Jelly

Ingredients

8 ounces (227g) sharp cheddar cheese (see notes), coarsely grated 

1/2 to 2/3 cup Duke's mayonnaise

4 ounce jar of pimento peppers, drained

1/2 teaspoon black pepper

1/2 teaspoon Kosher salt

1/2 teaspoon smoked paprika

2-3 dashes hot sauce

2 ounces cream cheese, softened

Several Tablespoons of Red Pepper Jelly

Crostini made from a baguette (using either the oven or grill method)

Directions

1. In a large bowl, combine the grated cheddar cheese, cream cheese, 1/2 cup mayonnaise, pimento peppers, smoked paprika, Kosher salt, black pepper and hot sauce. Use a large spoon or spatula to combine. Mix until you have a well combined, creamy spread. If it's not creamy enough, add in a little more mayonnaise and blend again. Note: I usually end up using 2/3 cup of mayonnaise.

2. Transfer the mixture your serving containers and chill in the refrigerator for several hours or overnight.

3. When ready to serve, top with a thin layer of Red Pepper Jelly (use 2-4 tablespoons depending on the size of the jar). Serve with some oven baked or grilled crostini.

Notes: (1) Do not buy pre-shredded cheese! Buy a good quality sharp cheddar cheese (I used Tillamook) and grate it on the large holes of a grater. (2) I used Stonewall Kitchen's Red Pepper Jelly, but use any good quality one. Or use one you make from scratch. (3) If you can't find Duke's Mayonnaise, use a homemade mayonnaise or Hellman's (Best Foods) Mayonnaise. Whatever you do, don't use Miracle Whip. (4) Use smaller or medium sized canning jars for serving. (5) If you have any leftovers, use to make Pimento Cheese Toast. A slice of bread spread with the pimento cheese and topped with softly scrambled eggs. Or make a grilled pimento cheese sandwich!

Grazing horse in rural Kentucky and Churchill Downs (April 2024)

Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream

 

You might argue that the star of the show in these Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream is the tart, creamy, luscious Lemon Curd. Or you could easily make the case that the crisp on the outside, pillowy on the inside meringues deserve that honor. When you consider these meringues are actually mini-pavlovas, you might be tempted to give the nod to the meringues. I mean, really, is there anything more impressive than being served a pavlova for dessert? Okay, maybe you think so. Or maybe you have never had the good fortune of tasting one. Yes, I can be bold, even a bit cheeky, in my beliefs and assertions. It's one of the benefits of having this food blog.

Now that I have (un)intentionally pitted the lemon curd against the meringues, I am going to make an audacious claim. There is no single star in this dessert. Rather it's the interplay between the lemon curd, the meringues, the berries, and the freshly whipped cream responsible for putting it into the show-stopping dessert category. With the most heavenly combination of flavors, the jaw-dropping gorgeous mini-pavlovas are one of those rare desserts where each part makes the other part even more delicious. They are a flavor and textural wonder.

What better way to welcome in the spring and celebrate the anticipation of summer than with a refreshing lemony dessert?  Imagine ending your dinner party with platter of these mini-pavlovas. Some of them might say you raised the bar to an impossibly high to reach level. Humbly protest, but silently consider that high praise.

There are essentially three parts to the mini-pavlovas. The lemon curd, the meringues and the whipped cream. All of them can be made ahead of time, especially the silky, tart lemon curd. The curd needs to be cold (chilled) when you assemble the pavlovas, so making it one or two days beforehand is the best way to turn what looks like a complicated dessert, into a relatively easy one. The recipe for the lemon curd will give you more than you need, however, you can use what's left to serve with scones, to just eat off a spoon, to make a lemon tart, to spread it on toast, to fill crepes, or to make a parfait. I promise, it will not go to waste. 

Making meringues requires a little bit of patience. Patience when you are whipping the egg white, sugar, white vinegar, vanilla, and cornstarch to a thick, shiny, firm peaked state. And when you bake it so that it reaches crisp on the outside and marshmallowy on the inside state. So here are some helpful hints. When beating the mixture, begin with a medium-low setting. Gradually increasing to medium and ultimately to medium-high. This process will help create a thicker, more stable meringue. When baking the meringues, begin with your oven temperature set to 275 degrees (F). After fifteen minutes, reduce the temperature to 225 degrees (F) and continue baking for another 45 minutes. Your baking time will only be an hour, but keep the meringues in the oven for at least an hour after you turn off the oven (and keep the door closed). Allowing the meringues to 'cool' in the oven will help prevent cracking.

The meringues can be baked early in the day. Cover with a light towel (e.g., flour sack towels work great) and keep at room temperature. Note: The texture of the meringue shells will change over time. They might not be as crispy on the outside if you make them the day before.

When you are ready to assemble the mini-pavlovas, begin by lightly dusting the meringue shells with confectionary sugar. Then spoon on a generous dollop of the lemon curd.

Next come the berries. For garnish, consider using mint leaves or flowers. Last, but not least, top with a large spoonful of the freshly whipped cream. Serve the mini-pavlovas on a large platter or on individual plates. Or serve the pavlovas family style and let everyone put on the lemon curd, berries and whipped cream to their heart's content.

And just when you thought this dessert couldn't get better, it does. These Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream are gluten-free! 

If you are looking for a dessert to elevate your game, make these Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream. If you are looking to leave your guests feeling satisfied, euphoric, on a (slight sugar) high note, or like royalty, make these melt in your mouth pavlovas. Because there may be nothing better or more drool worthy than a crisp, pillowy meringue set against a tart lemon curd, juicy fresh berries, and the creamiest freshly whipped cream. Even your die-hard chocolate dessert loving friends may learn there is more than to one to end the night in a food coma.

Recipe

Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream

Serves 9-12

Ingredients

Lemon Curd

4 large eggs, room temperature
1 1/2 cups (300g) granulated sugar
2/3 cup freshly squeezed lemon juice (from approximately 4 lemons)
Zest from four lemons
12 tablespoons or 1 1/2 sticks unsalted butter (170g) at room temperature 
1/8 teaspoon sea salt

Meringues

4 large egg whites

1 cup (200g) granulated sugar

1/4 teaspoon Kosher salt

1 1/2 teaspoons cornstarch

1 teaspoon white vinegar

1 1/2 teaspoons vanilla

Whipped Cream

1 cup heavy cream

1 teaspoon vanilla

2 Tablespoons confectionary sugar

2 Tablespoons sour cream

Confectionary sugar for dusting

Fresh berries and mint leaves and/or flowers for garnish

Directions

Lemon Curd

1. In a heavy bottom medium sized saucepan, beat eggs and sugar together.
2. Add lemon juice, lemon zest, butter, and sea salt. Stir until all ingredients are combined.
3. On medium-high heat, bring mixture to a boil (whisking constantly) so that it thickens. Note: The mixture's temperature should reach 170-180 degrees (F).
4. Remove from heat, strain and transfer to a heat proof bowl or jars. Place a piece of plastic wrap on top to prevent a crust from forming. Allow to cool before chilling in the refrigerator. (Note: Mixture will need to be well chilled before proceeding. Recommend making lemon curd early in the morning or the day before.)

Meringues

1. Preheat the oven to 275 degrees (F). Line two heavy bottomed baking sheets with parchment paper.

2. In a medium sized bowl, whisk together the sugar, salt, and cornstarch. Set aside.

3. In the bowl of a standing mixer fitted with a whisk attachment, add in the egg whites.  Beat on medium/low speed just until they begin to thicken.

4. Increase speed to medium and add several tablespoons of the sugar/salt/cornstarch mixture. When the mixture has disappeared into the eggs whites, add another several tablespoons. Continue until all of the mixture is incorporated into the egg whites. Then beat for two additional minutes.

5. Add in the vanilla and white vinegar. Initially beat the mixture on a medium speed (for about 3 minutes). Then increase speed to medium/high and beat until the egg white mixture is glossy and stiff peaks form when the whisk is lifted. This might take an additional 3-4 minutes. But check the meringue for doneness every two minutes.

6. Using a large cookie scoop (about 2 1/4" in diameter), place balls of dough on the prepared cookie sheets. You should have a minimum of 9, maximum of 12 scoops. Notes: Put no more than 6 scoops on each tray. My yield was 9 meringues.

7. Using a tablespoon, press down lightly to create an indentation in the center of each ball.

8. Place the baking pans in oven. Bake for 15 minutes at 275 degrees (F). Then reduce oven temperature to 225 degrees (F) and continue baking for another 40-45 minutes. Turn off the oven (keep the door closed) and let the meringues cool (at least 1 hour but no more than 2 hours). Note: Before turning off the oven, press the outside of the shell (it should feel firm) and press lightly in the center of the shell (it will be slightly soft).

Whipped Cream

1. In the bowl of small standing mixer fitted with a whisk attachment, beat the whipping cream at medium speed. As soon as it begins to thick, add in the confectionary sugar. Continue beating until soft peaks form. Add in the vanilla and sour cream, continue beating until medium peaks form. Note: Can make the whipped cream ahead earlier in the day. Store covered in the refrigerator.

Pavlova Assembly

1. Place your pavlova meringues on a serving platter or individual plates. Lightly dust with confectionary sugar.

2. Place a generous dollop of the lemon curd in the center of the meringue.

3. Add your fruit, mint and/or flower garnish.

4. Add a generous dollop of the whipped cream.

Notes: (1) You can make the meringues and whipped cream early in the day. Keep the baked meringues at room temperature and cover with a light kitchen towel (e.g., flour sack towel). Keep the whipped cream in the refrigerator. (2) Highly recommend making the lemon curd the day before. It will be good for at least two weeks in the refrigerator. (3) Instead of a fruit garnish, you can top with chopped pistachios. (4) Use the leftover egg yolks to make a custard, like the one in this Graham Cracker Custard Pie.

Honey & Herb Baked Fontina & Gruyere in Puff Pastry

 

Rather than serving only one appetizer when hosting a dinner party, I have a tendency to serve an array of them. While isn't necessarily a bad thing, but sometimes all we need is just one show-stopping, appetite whetting, crowd pleasing appetizer. And this gorgeous, cheesy Honey & Herb Baked Fontina & Gruyere in Puff Pastry is one heck of a stunner. Not only does it promise to make all of your cheese loving friends deliriously happy, it will exceed all of their expectations. Worthy of putting in your appetizer rotation and ideal for a gathering of six to eight people, you too might come around to the idea that less is more. I know I finally have.

After everyone is finished dipping their crackers or sliced baguettes into the hot, gooey cheese, cut the cheese, honey, and herb laden golden, flaky puff pastry into wedges. Drizzled with some additional honey, you get double the pleasure from just one appetizer!  If there was ever a time when you don't want a single bite to go to waste, this would be one!

In addition to being able to assemble this appetizer earlier in the day, you get to decide on your cheese and herb ratios. You can use equal parts of cubes of Fontina and Gruyere cheeses or you can use a 2 to 1 ratio (I used the 2 Fontina to 1 Gruyere ratio). Both thyme and rosemary pair perfectly with these two cheeses. You can use a combination of the two or you can use one or the other (I used a thyme/rosemary combination, slightly heavier on the thyme). Puff pastry, minced garlic, honey, an egg and coarse sugar round out the ingredients needed.

My favorite, go-to frozen puff pastry is made by DuFour. While it's definitely not inexpensive, it's texture and flavor are heavenly. DuFour's puff pastry comes in a rectangular shape, but it can easily be cut into a square. You can use small cookie or canapé cutters to cut shapes out of the extra piece of puff pastry. I used a small star cookie cutter to decorate the top of the folded pastry.

Once the pastry is folded over the cheese, honey, garlic and herb mixture, it's brushed with a lightly beaten egg and generously topped with some coarse (not granulated) or sanding sugar. If not baking immediately, keep chilled in the refrigerator. Note: If chilling, wait to brush on the egg wash until ready to bake.

The Honey & Herb Baked Fontina & Gruyere in Puff Pastry bakes in preheated 425 degree (F) oven for 30-35 minutes or until the pastry is golden brown and cheese completely melted. The cheese should be hot and gooey.

Garnish with some fresh herbs (maybe even some edible flowers) and drizzle with some additional honey before serving. I loved pairing the (pricey) Rainforest Crackers with it, but Trader Joe's sells a less expensive version. A sliced baguette would be an equally good serving option.

This creamy, melted Fontina and Gruyere cheeses encased in an egg-washed, sugar crusted, flaky puff pastry is a sinfully delicious symphony of flavors. It has the perfect balance of sweetness, savoriness, creaminess, and flakiness. Having all of the hallmarks of a show-stopping, exceptional appetizer, it is destined to be a huge hit at your next gathering. 

Recipe

Honey & Herb Baked Fontina & Gruyere in Puff Pastry

Serves 6-8 as a hearty appetizer

Ingredients

14 ounce box of puff pastry, thawed (i.e., DuFour)

14-16 ounces of a mixture of Fontina and Gruyere cheeses, cut into 1/2" cubes (see notes)

2 large garlic cloves, finely minced

1 1/2 Tablespoons of fresh thyme and rosemary, minced (see notes)

3 Tablespoons good quality honey, plus more for serving

1 large egg, lightly beaten

2-3 Tablespoons coarse or sanding sugar

Directions

1. Preheat oven to 425 degrees (F). Line a 12" round pie plate with parchment paper.

2. Cut the puff pastry into a 10-11" square. Make 3" cuts (on the diagonal, horizontally, & vertically) on the pastry. Use the 2" extra strip of puff pastry by cutting out shapes with a small cookie or canapé cutter.

3. Place the large piece of puff pastry on top of the parchment paper.

4. Pile the cubes of the mixture of cheeses into the center of the puff pastry. 

5. Top the cheese with the minced garlic and herbs. Use your hands to lightly toss.

6. Drizzle the honey over the top of the cheese/herb/garlic mixture.

7. Fold the edges of the puff pastry over the cheese. Pinch the cuts along the edge of the puff pastry. Top the puff pastry with the extra pastry cutouts (if using).

8. Brush the puff pastry with the egg wash. Generously sprinkle with the coarse or sanding sugar. Do not use granulated sugar.

9. Bake for 30-35 minutes or until the pastry is golden brown and cheese has completely melted.

10. Remove from the oven. Place the dish on wood or slate cutting board. Garnish with some fresh herbs and/or some edible flowers. Lightly drizzle with some additional honey.

11. Serve with your favorite crackers, baguette slices and extra honey.

12. Once all the cheese has been scooped out of the cheese, use a knife to cut slices of the puff pastry to enjoy.

Notes: (1) I used a 2 part Fontina, 1 part Gruyere cheese mixture. You can also use a 50/50 cheese ratio. Fourteen ounces of cheese worked well. (2) I used a 2 part thyme, 2 part rosemary mixture. You can also use a 50/50 herb mixture ratio. Or use either all thyme or all rosemary. (3) If you can't find DuFour Puff Pastry, use another good quality puff pastry. The puff pastry from Trader Joe's is also highly rated. (4) Recipe inspired by one from Half Baked Harvest.

Directions

Baked Mixed Berry Cream Cheese French Toast Casserole

Who doesn't love to serve a show stopping french toast casserole for breakfast or brunch? Even more important, who doesn't love to eat a show stopping french toast casserole for breakfast or brunch? This crowd pleasing, decadent Baked Mixed Berry Cream Cheese French Toast Casserole is one of those. Destined to elicit joy, it's an impressive, seriously delicious, accolade worthy casserole. Potentially one worthy of being given signature dish status.

With both pillowy bread pudding like and crunchy textures, this Baked Mixed Berry Cream Cheese French Toast Casserole takes lusciousness to a whole new level. If there was ever a french toast casserole guaranteed to have everyone at the table wondering if there is enough left over for a second helping, this would be the one. 

Compared to all of the other french toast casseroles on this blog, this one has now ascended to the top of an already scrumptious array of options. While the Baked Praline French Toast Casserole, Blueberry Pie French Toast Casserole, Cherry Preserves and Mascarpone French Toast Casserole, and Apple Cinnamon French Toast Casserole are all amazing, this Baked Mixed Berry Cream Cheese French Toast Casserole is an absolutely spectacular dish.

Challah is a rich, dense, eggy bread that holds up well when soaked in a creamy milk and egg custard. Making it the perfect choice for this French Toast Casserole. You can find loaves of challah at many grocery stores. But if you happen to have a Whole Foods near you, you can almost always find it there. The combination of whole milk and half and half when mixed with eggs, vanilla, sugar and Kosher salt creates a lovely, rich custard. Lightly sweetened cream cheese and mixed berry preserves (or your other favorite preserves) round out the ingredients needed. 

One of the keys to stuffing the challah with sweetened cream cheese and preserves is how you cut it. After cutting the loaf into thick 1 1/2" slices, each thick slice is then cut in half. To create the pocket for the fillings, take a sharp knife and cut a slit into each (half) slice (being careful not to cut through the ends or bottom of the bread). The best way to get the fillings into the bread is with a pastry bag (alternately you can turn a ziplock baggy into a pastry bag). This is the only part of the french toast casserole assembly that requires some patience. But it's well worth the effort.

Once all of the bread slices are filled, they are each carefully dipped into the egg custard mixture before being placed into a generously buttered baking dish (the filling side of each bread should be facing upward). All of the remaining custard gets poured into the dish. Tightly covered with aluminum foil, the casserole is chilled overnight in the refrigerator. Allowing the bread to 'soak' in and up the custard mixture is what gives the casserole it's luscious bread pudding like texture.

When you are ready to bake the french toast casserole, begin by first removing the baking dish from the refrigerator before preheating your oven to 375 degrees (F). Fifteen minutes is long enough to adequately preheat your oven as well as give your baking dish time a bit of time to get some of its' chill off. Placing an ice cold glass or ceramic dish into a hot oven can sometimes have disastrous results.

There may be no better way to start the weekend than with a large piece of the Baked Mixed Berry Cream Cheese French Toast Casserole topped with some additional mixed berry preserves, some fresh berries and a large dollop of sweetened mascarpone. Think heaven on a plate. 

You don't have to wait for a special occasion to make this fabulous, mouthwatering make ahead breakfast/brunch casserole. Although more than likely it will make any weekend breakfast or brunch feel like one. 

Recipe

Baked Mixed Berry Cream Cheese French Toast Casserole

Serves at least 8

Ingredients

1 pound (454g) unsliced loaf of challah, cut into 1 1/2 inch slices (about 7 thick slices per loaf)

8 ounces (226g) cream cheese, slightly softened

2 Tablespoons confectionary sugar

13 ounce (370g) jar Mixed Berry Preserves (Strawberry, Blackberry, Blueberry or Cherry) - See Notes

8 large eggs

1 1/2 cups whole milk

1 1/4 cup half and half

2 Tablespoons granulated sugar

2 teaspoons vanilla

1/4 teaspoon Kosher salt

16 ounces (453g) mascarpone 

1/4 cup (30g) confectionary sugar

Fresh blueberries, blackberries, and strawberries

Optional: Confectionary sugar for dusting

Directions

1. Generously butter a 9" x 12" baking dish. Set aside.

2. In a medium sized bowl, use a hand mixer to beat the cream cheese and confectionary sugar until creamy. Set aside.

3. In a large bowl, whisk together the eggs, milk, half and half, granulated sugar, vanilla and Kosher salt.

4. Cut the thick slices of the brioche in half (down the center of each slice). Use a sharp knife to cut a slit into each bread half, being careful not to cut all the way through.

5. Using a pastry bag (or zip lock bag), pipe the cream cheese mixture and half of the jar of the preserves into each bread piece. Note: This part takes a little patience. Begin with piping in the cream cheese, then the preserves.

6. Dip each of the filled bread pieces into the egg/milk custard mixture. Place each bread slice (cut slice facing up) into the prepared baking dish.

7. Pour the remaining egg/milk custard mixture into the baking dish. Cover with aluminum foil and refrigerate overnight.

8. Preheat the oven to 375 degrees (F) for 15 minutes. Take the chilled baking dish out of the refrigerator as soon as you begin preheating the oven. Note: You don't want to put an ice cold baking dish into a hot oven.

9. Place the baking dish on a large, rimmed sheet pan. Bake the French Toast Casserole for 25 minutes (with the foil on).

10. Remove the foil and bake for another 30-35 minutes or until the custard has set and the challah is golden.

11. Let the French Toast Casserole rest for at least 10 minutes before serving.

12. Whip the mascarpone with the confectionary sugar. Put in a bowl and serve along with the casserole.

13. Top the French Toast Casserole with fresh berries and a few dollops of the mixed berry preserves on top before bringing to the table to serve.

14. Serve with the remaining mixed berry preserves, whipped mascarpone, and additional berries. Optional: Serve with some maple syrup and/or freshly whipped cream.

Notes: (1) But a good quality jar of preserves. Bonne Mamam preserves are my favorites. You will use about half of the jar to fill in the bread slices. Use some of the remaining preserves to top the casserole when it comes out of the oven and serve the rest in a small bowl alongside the casserole. Instead of mixed berry preserves, use another one of your favorite fruit preserves. (2) You can use either challah or brioche to make this casserole. It's important you cut your slices 1 1/2" thick.

Paella Pan Lasagna (or Sheet Pan Lasagna)

Raise your hand if you love making relatively simple, almost effortless, crowd pleasing meals. Imagine for a moment that almost everyone reading this blog post has raised their hand. Because whether you are hosting a dinner party for 6 or more, serving Sunday dinner for your family and/or friends, or have a household of weekend guests, this deeply satisfying, incredibly scrumptious, show stopping Paella Pan Lasagna is certain to get rave reviews. While it can also be served on a large, rimmed, heavy bottomed sheet pan, this is a great way to use the paella pan you take out only a couple times of the year. Or it's yet another way to justify the purchase of one (yes, I am a terrible influence). 

Sheet Pan dinners have been riding the rage wave for more than six years now. They are simple to put together, don't require a lot of baby-sitting while they bake, feed a crowd, and make clean up a breeze. But within the last two years, sheet pan lasagna has become immensely popular. Thanks in large part to Italian food goddess Giada DiLaurentis. What is not to love about a layerless lasagna? When made on a sheet pan, it's texture is crispier. While less crispy when made in a paella pan, the depth of flavor and textures are phenomenal. It's possible you may never want to make the layered version of lasagna again.

While the recipe shared here was inspired by Giada's, it's not Giada's. In the notes section below, you will find a link to her recipe and can make the comparisons. 

There are four kinds of cheese used in this Paella Pan Lasagna. Whole milk ricotta, whole milk mozzarella, fresh mozzarella and Parmigiano-Regianno. Whole milk cheeses have a richer flavor than their part-skim counterparts. I used my favorite jarred, store-bought marinara (Rao's) here but use your favorite or your homemade sauce. The Aleppo pepper, garlic, yellow onion, and spicy Italian sausage each add a layer of deliciousness and spice to the dish. Baby spinach is more tender than regular spinach and it cooks up quickly. One egg yolk mixed in the ricotta and spinach mixture helps to bind it and keep it from being runny.

The garlic, Aleppo pepper, and spinach are cooked in large skillet. Once cooled, drained and chopped, it's mixed in with the egg yolk and ricotta. The same skillet is used to cook the sausage and onions. That mixture is transferred to the paella pan and mixed with the marinara sauce, one half cup of reserved pasta water, one cup of grated mozzarella, and one-half cup of grated Parmigiano-Regianno. Once those ingredients are blended together, the al dente cooked pasta is mixed in.

Next come the cheese layers. First the spinach-ricotta mixture. I used a small ice cream scoop to dollop it on, but you could also use a large tablespoon. 

Next comes one and half cups of freshly grated mozzarella and one cup of grated Parmigiano-Regianno. Lastly, an eight ounce ball of fresh mozzarella is broken up into pieces and spread on top. It's now ready to go into a preheated 425 degree (F) oven. Baking time is approximately 30 minutes. Note: If you make the lasagna early in the day and store it in the refrigerator, take out at least 45 minutes before putting in the oven. You don't want to put a cold pan into a very hot oven. Baking time may need to slightly increased.

Allow the Paella Pan Lasagna to rest for at least 10 minutes before serving. Top with some julienned basil and lightly drizzle some extra-virgin olive oil over the top. Alternately, drizzle each plated serving with the olive oil. It's always a good idea to put out a bowl of grated Parmigiano-Regianno cheese out. Because when eating lasagna, there is no such thing as too much cheese. 

All you need to complete this simple, hearty, impressive meal is a loaf of thickly cut homemade Artisan, Italian or French Bread, a large salad and some wine. 

This Paella Pan Lasagna allows you to savor the flavors of a classic lasagna, but without all of the labor involved in creating those perfect layers. This innovative twist of a beloved comfort food dish is certain to become a cherished, crowd pleasing favorite. Because what is not to love about a pasta dish oozing with cheese, richly flavored, and a snap to make? 

Recipe

Paella Pan Lasagna (or Sheet Pan Lasagna)

Serves 8

Ingredients

3 Tablespoons olive oil, divided

1/2 teaspoon Kosher salt

1 pound (453g) lasagna sheets (ruffled edges), broken into 2"-3" pieces

2 cloves garlic, minced

1 teaspoon Aleppo Pepper flakes or Red Pepper flakes

5 ounces (142g) fresh baby spinach

1 cup (250g) whole milk ricotta

1 large egg yolk

20 ounces (567g) spicy Italian sausage, broken into pieces

1 yellow onion, diced

2 - 24 ounce jars of store bought marinara (highly recommend Rao's) - this is approximately 4 1/2 cups

1/2 cup pasta water

2 1/2 cups (325g) whole milk mozzarella, shredded and divided

1 1/2 cups (150g) freshly grated Parmigiano-Regianno, divided

8 ounce ball (225g) fresh mozzarella, broken up into pieces

Extra-virgin olive oil, for finishing

Fresh basil, julienned, for garnishing

Additional freshly grated Parmigiano-Regianno for serving

Directions

1. Preheat oven to 425 degrees (F).

2. In a large skillet, heat 1 Tablespoon olive oil. When heated, add in the garlic cloves and Aleppo Pepper flakes. Cook for 1 minute, stirring frequently.

3. Add in the baby spinach and 1/2 teaspoon Kosher salt. Cook until the spinach has wilted. Remove mixture from the pan and into a strainer. Let the spinach mixture cool briefly. Transfer to a cutting board and chop cooked spinach.

4. In a medium sized bowl, mix together the ricotta and egg yolk. Mix in the chopped spinach mixture. Set aside.

5. Cook pasta for approximately 7-9 minutes or until al dente. Remove pasta from the water and drain. But reserve 12 cup of the pasta water.

6. In a large skillet, heat 2 Tablespoons of olive oil. Add in the sausage and cook for approximately 6-7 minutes or until beginning to brown.

7. Add in the diced onion and cook for another 7-9 minutes or until the sausage has cooked through and onions have softened.

8. Transfer the sausage/onion mixture to the paella pan (or sheet pan if using instead). Stir in the marinara sauce. Then add in the 1/2 cup of the reserved pasta water, cooked pasta, 1 cup grated mozzarella, and 1/2 cup grated Parmigiano-Regianno. Stir to combine.

9. Dollop large tablespoons of the ricotta/spinach mixture over the top.

10. Sprinkle on the remaining 1 1/2 cups grated mozzarella and 1/2 cup Parmigiano-Regianno. Top with broken pieces of the fresh mozzarella.

11. Bake for 30 minutes.

12. Remove from the oven and let rest 10 minutes before serving. Garnish with fresh basil.

13. Drizzle some extra-virgin olive oil over each serving. Serve with some additional grated Parmigiano-regianno cheese in a bowl.

Notes: (1) Here's the link to Giada's recipe. (2) I used a 16" paella pan. If using a sheet pan instead, use an 11" x 17" or 12" x 18" rimmed, heavy bottomed sheet pan.  (3) Instead of using jarred marinara sauce, you can use your homemade one. (4) Highly recommend grating your cheese versus buying bags of shredded cheese.