Sunday, December 27, 2009

Holiday Food

I had a great Christmas weekend, which was finished off by a post-Christmas brunch hosted by my family.

 My best friend Katelyn, made my family a lovely cookie and fudge package.  She always spends a lot of thought and time on the gift-wrap

Now for the brunch menu, which turned out well considering we only have one oven, which is smaller than standard size.

Christmas Frittata


·          1 medium onion, chopped
·         1 medium green pepper, chopped
·         1 garlic clove, minced
·         2 tablespoons butter or margarine
·         1/2 cup chopped tomatoes
·         1/4 cup minced fresh parsley
·         5 eggs, lightly beaten
·         2 cups shredded mozzarella cheese
·         1/2 cup soft bread crumbs
·         1 teaspoon Worcestershire sauce
·         1/2 teaspoon salt
·         1/4 teaspoon pepper
·         1 jalapeno chopped up

  In a skillet, saute the onion, green pepper and garlic in butter for 5 minutes or until tender. Remove from the heat. Stir in tomatoes and parsley; set aside. In a large bowl, combine the remaining ingredients. Stir in reserved vegetables.

  Pour into an ungreased 9-in. pie plate. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

  French Toast Casserole modified from Paula Deen


1   1 loaf of egg or challah bread   
     7 large eggs
          2 cups half-and-half
     1/2 cup milk
2   2 tablespoons granulated sugar
1   1tablespoon vanilla extract
1   1 teaspoon ground cinnamon
1   1/2 teaspoon ground nutmeg
     Dash of salt

      Praline Topping, recipe follows
          Maple syrup for those who like it sweet

      Slice bread in one inch pieces and lay it in a casserole dish so it overlaps.  Then  mix all ingredients with a whisk and pour over bread, making sure all of the bread is covered

     Praline topping:
·         1 stick butter
·         1 cup packed light brown sugar
·         1 cup chopped pecans
·         2 tablespoons honey
·         1/2 teaspoon ground cinnamon
·         1/2 teaspoon ground nutmeg

     Combine these, and spread on top of the casserole after it has been refrigerated overnight.
     Put the casserole in a 350 degree oven covered in foil and bake for an hour.  Then bake uncovered for 15 minutes

I   I also served savory jalapeno, garlic, red onion and cheese scones, sweet sticky fingers scones topped with a glaze, smoked salmon with crackers for an appetizer, mustard new potatoes, and chicken sausages.

No comments:

Post a Comment