Name: Juno & The Peacocks Spinach-Gouda Mornay Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups Fresh spinach; 1 cup Gouda cheese, shredded; 1 cup White cheddar cheese, shredded; 1 cup Roasted red peppers, chopped; 2 cups Milk; 4 tablespoons Butter; 1 4 tablespoons All-purpose flour; 6 slices Focaccia bread, sliced; 2 tablespoons Olive oil; 1 to taste Salt; 1 to taste Black pepper

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Roasted peppers, white cheddar, focaccia crostini

Preheat the oven to 400°F (200°C). Brush the focaccia slices with olive oil and place them on a baking sheet. Toast in the oven for about 10 minutes or until golden brown.

Prepare the Crostini

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to create a roux. Gradually whisk in the milk, stirring continuously until the sauce thickens. Add the shredded Gouda and white cheddar cheeses, stirring until melted and smooth.

Make the Mornay Sauce

Add the fresh spinach and chopped roasted red peppers to the cheese sauce. Cook for an additional 3-4 minutes until the spinach has wilted. Season with salt and black pepper to taste.

Add Spinach and Peppers

Transfer the spinach-Gouda Mornay to a serving dish. Serve hot alongside the focaccia crostini for dipping.

Serve

Fresh spinach

Gouda cheese, shredded

White cheddar cheese, shredded

Roasted red peppers, chopped

Milk

Butter

All-purpose flour

Focaccia bread, sliced

Olive oil

Salt

Black pepper