Another Bite at the Cherry

Nostalgic Sunday Brunch

On a lazy Sunday, after the guests have checked out of the Inn; when John is watching the big screen and the kids are battling it out over Monopoly, I love to rattle the pots and pans. Here are two of my favorite (and simple) comfort food classics.


HAM AND SPINACH ROULADES

24 slices boiled ham, thin cut
2 (10-ounce) packages frozen chopped spinach, cooked, drained
2 cups packaged cornbread stuffing
2 cups sour cream
1/4 teaspoon kosher salt
1/8 teaspoon nutmeg

Cream Sauce:

8 tablespoons butter
8 tablespoons flour
4 cups whole milk
1/2 cup sharp Cheddar cheese, grated
Paprika
Parmesan cheese, grated

Combine well drained spinach, stuffing, sour cream, salt and nutmeg. Spread a moderate layer on each ham slice. Roll up and place seam-side down in buttered casserole dish. In a saucepan, over low heat, melt butter then whisk in flour. Blend well. Add milk and continue stirring over medium heat until thick. Add Cheddar cheese and remove from heat. Stir constantly until all the cheese is melted. Pour over ham roulades. Sprinkle with paprika and grated Parmesan cheese. Bake at 350 degrees F. for 15 minutes covered and another 15 minutes uncovered. Makes 24 rolls; allow four roulades per person. Serves 6.

Wine Suggestion: Beaujolais, Burgundy, dry red

STRAWBERRY BETTY

1 quart strawberries
Juice of 1/2 lemon
2/3 cup brown sugar, firmly packed
4 cups bread cubes, without crust
1/4 cup sugar
1 teaspoon grated lemon rind
2 tablespoons butter
Heavy cream for garnish

Wash and hull berries, mix with lemon juice and brown sugar. Put berries in a shallow
1-1/2 quart baking dish. Mix bread cubes, white sugar, and lemon rind. Sprinkle mixture over strawberries and dot with butter. Bake in preheated oven at 350 degrees F. for 25-30 minutes. Serve warm with heavy cream. Serves 6.

Wine Suggestion: Monbazillac, Bordeaux, sweet white