In between busy shop life and Christmas shopping, I am planning my holiday menu for both Christmas Eve, and Christmas morning. My family always comes to our house on Christmas Eve, and I pull together a small dinner accompanied by an appetizer. Then that same night after my family goes home, I prepare a brunch dish for Christmas. Oh, I mustn't forget Patrick's latkes.
After we open our presents and drink a good amount of coffee, I call my Dad to come over and join us for brunch, and to share with him our loot that Santa left the night before. All of these things are part of our family tradition.
Aren't traditions great! They allow you to know exactly what's going on long before it happens. They make you feel warm, safe, and content.
Christmas Eve Menu:
Sour dough bread dip
Roast Beef Platter
Sorghum Baked Beans
Pink Salad
Bread Pudding
Christmas Brunch:
Spinach, artichoke strata accompanied with potato latkes, and orange slices.
Sour Dough Bread Dip:
1 loaf Parisian round french bread
1 pint of sour cream
1/2 cup chopped green onions
1 cup chopped ham
1-8 ounce package cream cheese
1 cup shredded cheddar cheese
Cut out center of bread, reserve for later, mix all the above ingredients together in a large bowl, and place inside center of bread, bake at @ 350 for around 30-40 minutes or until bubbly. This is an appetizer I've made over and over again. It gets rave reviews from everyone, and is quick and easy.
Sorghum Baked Beans:
I don't really use an actual recipe, I just throw stuff in. I have estimated the following. Lot's of tasting....
4 - 6 cans of pork and beans, drained
1 tsp. of minced garlic
1 Tbsp. of yellow mustard
11/2 cups of brown sugar
1/2 cup ketchup
1/2 cup chopped green peppers and onions
pinch of liquid smoke
1 cup of sorghum or molasses
Bake at 350 for 2 hours.
Pink Salad
1 can fruit cocktail
1 can pineapple chunks
1 can cherry pie filling
1 can sweetened condensed milk
handful of walnuts
1 )8oz) container of whipped topping
Combine all ingredients except whipped topping. When ingredients are completely covered with condensed milk, fold in whipped topping.
Bread Pudding:
1 loaf white bread, torn into small pieces
1 qt. hot milk
3 eggs, beaten
2 cups white sugar
2 Tbsp. pure vanilla
1 cup golden raisins
3 Tbsp. butter
In large bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. You can add a bit of nutmeg and cinnamon if you want. Mix well.
Melt the butter and pour into a 9x13 pan. Pour bread mixture over butter. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold. I prefer mine warm.
Spinach Artichoke Strata:
1 pound of frozen spinach, thawed and drained.
1 cup fresh mushrooms
1 can of artichokes, cut into small pieces.
1 qt. of half and half
12 eggs
1 tsp. salt and a dash of pepper
12 slices of fluffy white bread
12 ounces extra-sharp cheddar cheese, grated
1/2 cup thinly sliced scallions
Saute mushrooms in 1 Tbsp. of olive oil. Season with salt, and set aside.
Line bottom with 6 slices of bread. Scatter spinach, artichokes, and mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, veggies, and mushrooms, cheese, and scallions. Slowly pour remaining egg mixture evenly over top. Place foil over top and leave in fridge overnight.
Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy, about 5 minutes longer. Let stand for 8 to 10 minutes, then serve...
These recipes will make you the queen of the ball! They are not only easy they are tried and true...
Happily,
Jill 00 (Two hugs are better than one)