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Sweets
8.14.12


When you visit The Buttery you may not know that we carry a variety of incredible artisan breads from Golden Sheaf. Among them are a collection of dinner rolls, everything from sourdough, to whole wheat, francese to seeded rolls. And while these rolls make an incredible side to any dinner, they are also delicious enough to warrant center stage for breakfast, lunch, or dinner. So this month we will be featuring 3 recipes that give these incredible little breads the attention they deserve.

One of my favorite American breakfast dishes is the strata: a layered casserole made with bread, cheese, eggs and milk. Strata is incredibly versatile, easy to prepare, and can feed a giant family or gathering of friends with little effort and little money. In the middle of summer, as peaches are bursting from the stands at the Farmer’s Market, it is the perfect time to make a Peach Strata.  Traditionally a strata is made with very bland, very soft white bread that has been soaked for 12-24 hours in an egg batter. However, with sourdough dinner rolls you can elevate this casserole to a new level by giving it a richer flavor and much more satisfying texture, a texture that lends itself to a shortcut meaning you can make this strata in 2 hours instead of 12. This strata is gentle balance between texture and flavor, pairing the chewey sourdough dinner rolls with the soft and crumbly texture of ricotta, and the sweet, bright flavor of peaches with the floral sharpness of orange blossom water.

 

WHAT YOU NEED (serves 8):

  • 6 eggs
  • 4 Tablespoons of Orange Blossom Water*
  • 3 cups of milk
  •  1 teaspoon sea salt
  • 1/3 cup dark brown sugar +1/4 cup in reserve
  • 6 sourdough dinner rolls
  • 4 medium to large peaches
  • 16 oz of ricotta

HOW TO MAKE IT:

  • Preheat your oven to 350F
  • in a large bowl beat the eggs, orange blossom water, salt, sugar (1/3 cup only) and milk
  • cut the sourdough rolls into cubes, and squeeze each piece in the batter until soggy
  • in an 18×12″ baking pan, spoon pieces of the rolls and batter alternately with spoonfuls of ricotta
  • cut the peaches into slivers and layer across the top of  the strata and sprinkle them with the remaining sugar
  • bake in the oven at 350F for 1 hour or until a knife comes out clean when poked into the center

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