Posted 11:54 pm Wednesday, December 12, 2012
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Classic And Cozy Christmas Breakfast
The splendor of the season is on full display on Christmas morning. Santa Claus has visited, the stockings are full and beautifully wrapped presents are ready to open.
The Christmas ambience is heightened with the scent of coffee brewing, biscuits in the oven and a table set with fresh fruit salad, French toast or a creamy quiche with a flaky crust.
The scene is set for a classic holiday breakfast. The type of gathering family traditions are made of with presents, decorations, cards and flavors that make Christmas morning the best breakfast of the year.
The Christmas ambience is heightened with the scent of coffee brewing, biscuits in the oven and a table set with fresh fruit salad, French toast or a creamy quiche with a flaky crust.
The scene is set for a classic holiday breakfast. The type of gathering family traditions are made of with presents, decorations, cards and flavors that make Christmas morning the best breakfast of the year.
Mexican Mocha Latte
Mexican Mocha Latte
Ingredients
1 1/2 cups milk
1 teaspoon cinnamon
1 tablespoon cocoa
1/2 cup fresh brewed espresso
Whipped cream, for serving
2 teaspoons each sugar, cinnamon and cocoa powder
Directions
In a small bowl combine the sugar, cinnamon and cocoa powder and set aside. In a microwave safe jar that holds at least three cups of liquid combine the milk, cinnamon and cocoa. Shake the jar vigorously so that the ingredients are combined and the milk becomes frothy almost doubling in volume. Remove lid and microwave for 45 seconds. Pour espresso into two coffee mugs. Pour in the milk. Top with a dollop of whipped cream and sprinkle with the sugar mixture. Makes two servings.
1 1/2 cups milk
1 teaspoon cinnamon
1 tablespoon cocoa
1/2 cup fresh brewed espresso
Whipped cream, for serving
2 teaspoons each sugar, cinnamon and cocoa powder
Directions
In a small bowl combine the sugar, cinnamon and cocoa powder and set aside. In a microwave safe jar that holds at least three cups of liquid combine the milk, cinnamon and cocoa. Shake the jar vigorously so that the ingredients are combined and the milk becomes frothy almost doubling in volume. Remove lid and microwave for 45 seconds. Pour espresso into two coffee mugs. Pour in the milk. Top with a dollop of whipped cream and sprinkle with the sugar mixture. Makes two servings.
Sausage Puffs
Sausage Puffs
Ingredients
1 sheet of puff pastry, thawed
1/2 pound Italian sausage
1 cup grated cheddar cheese
1 egg
2 teaspoons mustard
Directions
Crumble the sausage and brown in a skillet over medium heat. Drain off the fat and place the sausage in a large bowl. Combine with the cheese, egg and mustard. Place the puff pastry on a floured surface and unfold. Roll the pastry sheet out to 10 inches by 15 inches. Cut the pastry sheet into 24 squares. Press the squares into a mini muffin tin. Place a tablespoon of sausage filling in each muffin cup. Fold the corners over to cover the sausage or they can be left open. Bake in a 375 degree oven for 20 minutes or until pastry puffs and turns golden.
1 sheet of puff pastry, thawed
1/2 pound Italian sausage
1 cup grated cheddar cheese
1 egg
2 teaspoons mustard
Directions
Crumble the sausage and brown in a skillet over medium heat. Drain off the fat and place the sausage in a large bowl. Combine with the cheese, egg and mustard. Place the puff pastry on a floured surface and unfold. Roll the pastry sheet out to 10 inches by 15 inches. Cut the pastry sheet into 24 squares. Press the squares into a mini muffin tin. Place a tablespoon of sausage filling in each muffin cup. Fold the corners over to cover the sausage or they can be left open. Bake in a 375 degree oven for 20 minutes or until pastry puffs and turns golden.
Creamy Fruit Salad
Ingredients
2 grapefruit
3 red pears
1 container fresh blackberries
2 persimmons
1 cup seedless red grapes, halved
1 pomegranate, seeds only
1/2 cup vanilla yogurt
2 teaspoons agave nectar or honey
Directions
Slice the top and bottom off the grapefruit and discard. Place top side up on a cutting board and cut down and around the length of the grapefruit slicing off the skin and strings. Do this all the way around the grapefruit until all skin is removed. Cut the sections out of the grapefruit by running a knife down the edge of each of the membranes that hold the segments together. Place each grapefruit segment in in a large bowl. Core the pears and dice. Toss with the grapefruit to prevent browning. Cut the tops from the persimmons and cut into thin wedges. Add all fruit to the bowl and combine with the yogurt and agave nectar. Stir gently and serve chilled.
2 grapefruit
3 red pears
1 container fresh blackberries
2 persimmons
1 cup seedless red grapes, halved
1 pomegranate, seeds only
1/2 cup vanilla yogurt
2 teaspoons agave nectar or honey
Directions
Slice the top and bottom off the grapefruit and discard. Place top side up on a cutting board and cut down and around the length of the grapefruit slicing off the skin and strings. Do this all the way around the grapefruit until all skin is removed. Cut the sections out of the grapefruit by running a knife down the edge of each of the membranes that hold the segments together. Place each grapefruit segment in in a large bowl. Core the pears and dice. Toss with the grapefruit to prevent browning. Cut the tops from the persimmons and cut into thin wedges. Add all fruit to the bowl and combine with the yogurt and agave nectar. Stir gently and serve chilled.
Spinach & Parmesan Potato Cakes
Ingredients
3 cups shredded hash brown potatoes, thawed
1/2 onion, grated
1 cup fresh spinach, chopped
1/2 cup grated parmesan
1/2 teaspoon each black pepper and salt
2 tablespoons flour
2 eggs, beaten
1/4 cup vegetable oil
Directions
Preheat oven to 325 degrees. In a large bowl combine all ingredients except for vegetable oil. Stir to combine. In a large skillet heat oil over medium to high heat. Form the potato mixture into small, loose patties and place in the skillet. Allow to brown on each side and remove to a foil lined baking sheet. Place in the oven for 15 minutes to keep warm and to cook through. Serve with additional parmesan cheese grated over the top. Makes eight 3-inch patties.
3 cups shredded hash brown potatoes, thawed
1/2 onion, grated
1 cup fresh spinach, chopped
1/2 cup grated parmesan
1/2 teaspoon each black pepper and salt
2 tablespoons flour
2 eggs, beaten
1/4 cup vegetable oil
Directions
Preheat oven to 325 degrees. In a large bowl combine all ingredients except for vegetable oil. Stir to combine. In a large skillet heat oil over medium to high heat. Form the potato mixture into small, loose patties and place in the skillet. Allow to brown on each side and remove to a foil lined baking sheet. Place in the oven for 15 minutes to keep warm and to cook through. Serve with additional parmesan cheese grated over the top. Makes eight 3-inch patties.
Cream Cheese & Tomato Quiche
Ingredients
1 9-inch pie crust
4 ounces cream cheese
2 tablespoons vegetable oil
2 shallots, julienned
1 cup sliced mushrooms
6 eggs
1 cup milk
1/2 teaspoon black pepper
1/2 teaspoon salt
1 large tomato, sliced
Directions
Place the cream cheese in the freezer for 1 hour. Roll out the dough and press into a 9 inch tart or quiche pan. Prick bottom and sides of the crust and place in the freezer for 30 minutes. Place in a preheated 400 degree oven and bake for 10 minutes to set.
When finished remove and set aside to cool. Remove the cheese from the freezer and cut into 1/4 inch cubes and set aside. In a skillet add the oil and shallots and cook over medium heat until softened. Add the mushrooms and continue to cook until lightly browned. About five minutes. Set aside to cool. In a large bowl whisk together the eggs, milk, salt and pepper. Stir in the cream cheese, shallots and mushrooms. Preheat oven to 350 degrees. Pour the egg mixture into the crust. Bake for 20 minutes and then place the tomato slices around the top of the quiche. Bake for and additional 20 minutes or until the middle of the quiche is just set. Let stand for 15 minutes before serving.
1 9-inch pie crust
4 ounces cream cheese
2 tablespoons vegetable oil
2 shallots, julienned
1 cup sliced mushrooms
6 eggs
1 cup milk
1/2 teaspoon black pepper
1/2 teaspoon salt
1 large tomato, sliced
Directions
Place the cream cheese in the freezer for 1 hour. Roll out the dough and press into a 9 inch tart or quiche pan. Prick bottom and sides of the crust and place in the freezer for 30 minutes. Place in a preheated 400 degree oven and bake for 10 minutes to set.
When finished remove and set aside to cool. Remove the cheese from the freezer and cut into 1/4 inch cubes and set aside. In a skillet add the oil and shallots and cook over medium heat until softened. Add the mushrooms and continue to cook until lightly browned. About five minutes. Set aside to cool. In a large bowl whisk together the eggs, milk, salt and pepper. Stir in the cream cheese, shallots and mushrooms. Preheat oven to 350 degrees. Pour the egg mixture into the crust. Bake for 20 minutes and then place the tomato slices around the top of the quiche. Bake for and additional 20 minutes or until the middle of the quiche is just set. Let stand for 15 minutes before serving.
