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“From the Kitchen” with Executive Chef, Josh Berry

It is said that every great chef has a great sandwich up his sleeve for times in need of comfort food, a great lunch addition or any casual get-together. Stowe Mountain Lodge’s Executive Chef, Josh Berry has several! One of his favorites, the Croque Monsieur, is the perfect addition to an après ski meal or any time that calls for a hearty snack! And it just so happens that this delicious concoction includes the three ingredients from the purveyors that we featured this year in our “From the Kitchen” video series: maple syrup from Green Mountain Maple Sugar, Cabot Clothbound  Cheddar Cheese from Jasper Hill Farms and fresh baked bread from Red Hen Bakery.

Check out the recipe below and be ready to be wowed-it really is THAT delicious. And be sure to see Chef Berry make his own version

-5 tablespoons unsalted butter
-3 tablespoons all-purpose flour
-2 cups whole milk
-1/4 teaspoon salt
-1/8 teaspoon black pepper
-1/8 teaspoon freshly grated nutmeg
-4 ounces coarsely grated Cabot Clothbound Cheddar
-8 slices Red Hen Bakery Fat Cyrus Bread
-4 teaspoons truffle-maple mustard (Green Mountain Maple Sugar syryup, Dijon and stone ground mustard, imported black truffle shavings)
-1/2 pound thinly sliced North Country cooked ham
-4 large local Vermont eggs 

Mornay Sauce:

-Melt 3 tablespoons butter in a 1-to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking 3 minutes. 

-Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally for 5 minutes. Whisk in salt, pepper, nutmeg and 1/3 cup cheese until cheese is melted. 

-Remove from heat and cover. 

Sandwich:

-Spread maple-mustard evenly over 4 slices of bread and top with ham, dividing it evenly, top with more slices of cheddar cheese. 

-Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat. Dip the sandwich into beaten eggs and carefully slide into the hot pan, cook sandwiches, turning over once, until golden brown, 4 to 5 minutes total. 

-Remove the sandwich from the pan and place on a serving plate. Top with a moderate amount of Mornay Sauce. Enjoy!

Visit our website for more seasonal recipes from the Stowe Mountain Lodge chefs!

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