Innkeeper Donna Muilenburg from the Okoboji Country Inn  wants to share her Brunch Casserole recipe.  This is one of several recipes that she submitted to the Discover Iowa: Cooking with Iowa Wines, Meats and Other Products.  This cookbook features original recipes from the Iowa Bed and Breakfast Innkeepers Association members and many are guest favorites that have stayed in the various bed and breakfasts across Iowa over the years.

Brunch Casserole serves 8

1/2 loaf day old French bread, cubed

3 Tablespoons melted butter

1/3 pound Genoa salami jubine

1 1/2 cup whole milk

1/4 teaspoon black course pepper

6 green onions, diced

1/2 cup grated Parmesan cheese

1 cup sour cream

1 pound shredded Monterey Jack cheese

10 eggs

1/3 cup white wine

2 teaspoons Dijon mustard

1/4 teaspoon red pepper flakes

In a well greased 9″x13″ casserole dish, spread bread pieces over the bottom and drizzle with butter.  Sprinkle with Monterey Jack cheese and salami pieces.  Beat together eggs, milk, wine, green onions, mustard and both peppers.  Beat until frothy.  Pour mixture over bread.  Cover casserole and refrigerate overnight.  Remove from refrigerator and let set for 30 minutes.  Bake, covered, for 1 hour at 325 degrees.  Uncover, spread with sour cream and sprinkle with Parmesan cheese.  Bake an additional 10 minutes, until lightly brown.

This easy to prepare casserole was a favorite of Annabelle’s Tea Room luncheon guests for many years, as well as a family favorite.  We now serve it to our guests that stay in our bed and breakfast, the Okoboji Country Inn.  It is easy to prepare the day or night before an event or family get-together. Everyone will want seconds of this light, but hardy dish.

The Tassel Ridge Winery invites you to their inaugural Wine and Food Pairing Dinner on Friday, May 18 at 7:30 p.m. Enjoy a delicious four-course catered dinner paired with fine Tassel Ridge wines. The menu will include Appetizer: Fried Plantains with Tropical Fruit Salsa (with White Blossom or 2006 Iowa Edelweiss wine)

Salad: Jicama and Mandarin Orange (with Prelude wine)

Entrée: Caribbean Jerk-Spiced Pork Loin with Pineapple Fried Rice and Black Bean Cakes (with White Blossom or 2006 Iowa Edelweiss wine)

Dessert: Chocolate Spice Souffle (with Finalé Iowa Red wine) The evening will also feature live jazz music featuring Dr. Mark Hartman, professor of music at Central College. Cost is $35. RSVP by Wednesday, May 16 by e-mailing sthompson@tasselridge.com, or by calling the winery at 641-672-9463. Space is limited to 30 guests, so reserve your spot soon!

After you’ve been wined and dined, spend the night at the McNeill Stone Mansion B&B in Oskaloosa. Call 641-673-4348  Get $10 off your stay after attending the Wine and Food Pairing Dinner at Tassel Ridge Winery.