I recently joined a couple other bloggers in the Side Car Series over at Kitchen Play. The Side Car Series is a fun project where bloggers all take the same product and come up with different ways to use it. This month is sponsored by Woolwich Dairy Inc. and the theme is holiday!
Woolwich Dairy is a goat dairy so I was stoked when I was asked to participate. I love goat dairy products because they are so much easier on our bodies than cows dairy but also because it’s just plain delicious.
This assignment was right up my alley and I knew almost immediately what I would be making for one of my recipes. I mean, what do you do with brie? You bake it and serve it with apples, of course! But what if you put the brie inside of an apple? Oh yes, I went there. I took big, beautiful Honeycrisp apples and stuffed them with brown sugar, cinnamon, walnuts, and cranberries and then topped them with brie and a drizzle of honey.
The apples turned out so delicious! I was ridiculously excited when I cut into one and a cinnamon-y brown sugar syrup came pouring out. The best part, of course, was how the brie had melted down into everything and became so sweet.
8 large Honeycrisp apples
1 cup brown sugar
¾ teaspoon cinnamon
½ cup walnuts, finely chopped
½ cup dried cranberries
6.5 ounce round Woolwich Dairy Goat Brie
2 tablespoons honey
1½ cups boiling water, for the pan
- Preheat oven to 375F.
- Working with 1 apple at a time, take a paring knife and cut 1â€ circle around the stem of the apple and pop that cut section out. Use a spoon to scoop out the seeds and core of the apple. Do all 8 apples and place them in a 9 x 13 inch baking dish.
- In a small bowl, combine brown sugar, cinnamon, walnuts, and cranberries. Stuff the apples with the mixture. The brown sugar is going to become a sweet cinnamon-y syrup in the oven so stuff the animals good or the mixture will sink too much.
- Take the round of brie and cut off one side of the rind. Using your fingers pull off small pieces and place them on top of the apples, completely covering the opening. Drizzle the honey over the tops of the stuffed apples.
- Add the boiling water to the pan without disturbing the apples and bake 35 – 45 minutes or until apples are tender and slightly wrinkly. Remove from baking pan and serve hot.
The second recipe was a little more difficult for me because I generally don’t eat a lot of cheesy foods around the holidays. A cheesy holiday breakfast recipe though? I can do that!
A strata is great for holiday mornings because you can prepare it the night before and then the next morning all you have to is bake it when your kids are opening presents or looking for reindeer tracks. It’s also great for holiday mornings because you get to say, “Oh honey, I have to work on breakfast” and you can force your significant other to do all the last minute wrapping. That’s my plan at least.
This strata is perfection! The best way to describe it is to say it’s like a savory bread pudding. I loaded it with sausage, onions, and mushrooms and then layered in some Woolwich Dairy Goat Cheddar that became gooey and wonderful in the oven.
1 teaspoon olive oil
1 small onion, diced
1 pound breakfast sausage
1 cup fresh mushrooms, sliced
1 loaf French bread, cubed (about 8 cups)
9 large eggs
2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
6.7 package of Woolwich Dairy Goat Cheddar, shredded
- Heat oil in a large skillet over medium heat. Add onions and sausage, breaking up sausage with a wooden spoon as it cooks. Once sausage is no longer pink and onions are translucent, transfer the mixture to a paper towel-lined plate. Drain all but about 1 teaspoon of the fat from the skillet. Add mushrooms to the skillet and cook until brown on both sides. Add mushrooms to the sausage mixture.
- In a large bowl, whisk together eggs until one solid color. Whisk in milk, salt, pepper, and dry mustard.
- Spray a 9 x 13 baking dish with oil. Add half of the cubed French bread to the baking dish. Top with sausage mixture. Sprinkle evenly with shredded Woolwich Dairy Goat Cheddar. Add the remaining bread cubes to the top. Pour custard over the entire dish and press down with hands or large spoon on the bread gently to make sure everything is coated.
- Put the strata in the refrigerator overnight to allow the bread to absorb the egg-mixture. In the morning, preheat the oven to 350F. Bake the dish for 50 – 60 minutes or until the strata is puffed and golden. Let stand 5 minutes before serving.
I was compensated for creating these recipes but my opinions on the product were not paid for.