Georgia Magazine - December 2022 - 39

This easy and fabulous-tasting casserole is made a day
or two ahead and baked later. For a family, making two
casseroles is the trick. Serve one after baking and freeze the
other to maximize time. Serving with a green vegetable makes
it a whole meal.
NATHALIE DUPREE'S OVERNIGHT BRUNCH
CASSEROLE
Recipe courtesy of Nathalie Dupree, nathalie.com
2 pounds pork sausage
2 sliced peaches or apples
2 cups chopped broccoli, optional
9 slices bread
3/4 teaspoon dry mustard
9 eggs, beaten
3 cups milk
1-1/2 cups (6 ounces) grated sharp cheddar cheese
Butter, for greasing pan(s)
Fry the sausage in a skillet, breaking it up as it cooks.
Remove and drain on paper towels. Add the sliced peaches or
apples to the sausage drippings and saute until lightly browned.
Remove and set aside. In the same pan, saute the chopped
broccoli briefly, if using. Remove and set aside.
Remove the crusts from the bread and cut the bread into
cubes. In a large bowl, whisk together dry mustard, eggs, milk
and cheese. Add the sausage, bread cubes, broccoli (if using)
and peaches or apples. Mix well. Put mixture in a large plastic
zip-top bag and seal. Put this bag into another zip-top bag, with
the seal facing the opposite way, to catch any spills. Refrigerate
overnight or up to 2 days.
When ready to use, butter 2 (8-inch) square pans (or 1
larger pan) and add the mixture to the pan(s). Cover loosely
with aluminum foil. Preheat the oven to 350 degrees. Bake,
covered, for 30 minutes. Uncover and bake another 30 minutes.
Remove and serve hot. Note: Casserole reheats well but may lose
a little of its " poof. " Yields 2 casseroles; each serves 4-6.
Dupree's variations: I prefer sweet Italian sausage, but go
with what your family likes. The same thing is true of the cheese.
For upscale meals, gruyere might be used, but for family gatherings,
cheddar is usually the most popular. Granny Smith is a
good apple to start with, but there are many new varieties on the
market that are worth trying.
ASPARAGUS FRITTATA WITH PRESERVED
LEMON, MINT AND FETA
Recipe courtesy of Nathan Lyon, chefnathanlyon.wordpress.com
3 tablespoons unsalted butter
1 tablespoon finely chopped preserved lemon,* peel only (rinse
lemon before chopping)
1 medium yellow onion, peeled, diced small
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
1 pound asparagus, bottom of stems trimmed, stalks cut on the
bias into 1/2-inch slices, tips kept whole
7 large eggs, whisked with a fork
3/4 cup crumbled feta cheese
1 packed tablespoon chiffonade (sliced very thinly) fresh mint leaves
*Note: Preserved lemon can be found at some local grocery
stores, at Whole Foods and online.
Move oven rack to the middle position. Preheat oven to
325 degrees. Set a large, oven-safe, nonstick saute pan over
medium heat and add butter, preserved
lemon, onions, salt and some
black pepper. Cook, stirring occasionally,
until onions become soft
and transparent, about 8 minutes.
Add asparagus stems, stir and let
cook for 2 minutes. Add asparagus
tips to pan, stir and cook for 1 more
minute. Add eggs and sprinkle the
feta and mint evenly over them.
Shake the pan to distribute the
ingredients, if needed. Cook for 30
seconds.
Transfer the saute pan to the
oven. Bake, uncovered, for 11-13
minutes or until eggs are just set.
Remove frittata from the oven, slide
out onto a cutting board, slice into 6
pieces and serve. Serves 6.
MORE
www.georgiamagazine.org 39
NATHAN LYON
COLLEEN DUFFLEY / ANDIAMO LODGE
http://www.nathalie.com http://chefnathanlyon.wordpress.com http://www.georgiamagazine.org
Georgia Magazine - December 2022

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