Christmas brunch

margad

13 years ago

I need some ideas for a morning brunch. 4 adults and 4 children

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Comments (10)

Marilyn Sue McClintock
13 years ago
I used to have Christmas brunch but when I asked the kids which they would rather have a brunch or dinner they wanted the dinner. I would have biscuits and gravy, sausage, ham, bacon, french toast, pancakes, hash browns, cinnamon rolls, fruit, hot tea and cocoa and such. Of course there were other things they would bring like Christmas cookies. Sounds like fun to me.

Sue
Marcia Thornley
13 years ago
I used to do a nice big piece of PeaMeal Bacon in the oven, cooked slow and tender with biscuits, hashbrown casserole, fruit, pastries and hot drinks. Then anything else that can be prepared ahead and served with it. We've done this twice over the years and I love it. Then we spent the rest of the day enjoying our gifts, watching old home movies and just relaxing and having fun. But then as the little ones grew older they wanted more time in their own homes so we switched to an evening meal so we could all get together at the same time.
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I have made jam cake, though it's been a while. AFAIK, it's an old Southern recipe, almost a pioneer recipe. It's one of my "go-to's" for excess jams or jam's that have been on the shelf a little longer than I like. My Southern Heritage Cakes cookbook has a Heritage Jam Cake, which uses grape jam and a fruit filling between the layers; a Blackberry Jam Cake with a powdered sugar glaze over a 10" bundt; and a Church Jam Cake with strawberry jam and an Eggnog Icing with 1/4 cup of bourbon (rather funny for a "church" cake - someone had a sense of humor). There are tons of jam cake recipes out there. You don't have to use the one I've linked to. You might want to do a search and see what else is out there. Some are akin to fruitcakes. In fact, my mother's old dark fruitcake calls for plum butter as one of the ingredients (along with a good amount of whiskey). Honestly, I've never had a problem with boiling over as the previous poster described. But we may have used different recipes or it may be a difference of ovens or pans. I see it as basically a moist spice cake which falls into the carrot cake or applesauce cake class. It only has 1 tsp. soda as the leavening, so I'm not seeing where the boiling up would come from as long as the pan has sufficient capacity to allow for a reasonable rise. A 10" springform is 12 cups, so again, that's the same as two 9-inch pans. But you could certainly use less batter to be more conservative and then bake the excess as cupcakes. Or do one 9" pan to frost for company and the remainder as cupcakes. I have to admit you have me on the pectin. I don't normally use it except for pepper jelly. If I were to guess, I'd speculate that pectin, like lecithin, will inhibit aging and staleness (which is not a bad thing). It may change the texture slightly, but since this is a heavier moister type of cake anyway, I doubt it will be an issue. I do think, though, that unless your plum jam is quite tart, you could cut back the sugar by 1/2 cup or so. (If you like the recipe you might try cutting more on a future baking try, but for now that could be a good start.) I wouldn't thin with more brandy. I'd just use water to get the plum jam to a "normal" texture. It's cheaper, it will do the job and have no additional effect on the flavor. In fact, you might be able to salvage that jam for other uses by stirring in a warm Tablespoon of water per 8 oz. jar or by gently warming the jam in the microwave on low and stirring in water, however much is needed. It can't do any harm and may counteract some of the rubberiness. [Not that I've ever had to salvage a jam experiment gone wrong, LOL.] Carol
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A couple of more to add to the mix here. Thanks for the shrimp and grits recipe...we also love the sausage egg casserole. We mix up with various stuff...ham, bacon, or a combo of all of it. Always a hit with my group. SIMPLER TIMES FRENCH TOAST Chef & Innkeeper Cindy Belford Simpler Times Inn 8 c. sweet French bread in 1" cubes 5 eggs 1 c. sugar 1 tsp. nutmeg 3 c. milk or Half & Half 3 c. fresh or frozen blueberries 1 c. chopped pecans 1/4 c. butter or margarine 1/2 c. brown sugar Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and place in fridge overnight. In the morning, mix 1 c. blueberries into bread and put in greased pan; sprinkle balance of blueberries on top, then pecans. In pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans. Bake at 325 degrees for one hour or until puffed. Serve hot with syrup. Simpler Times Inn Grand Lake O'the Cherokees I love this crust and use it for other recipes too. This is a favourite recipe from my daughter in Canada who has made herself popular in her neighbourhood with this quiche. SALMON QUICHE WITH WALNUT CRUMB CRUST (Sharoncb) *********************************************** Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. SharonCb David
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A mangle would be sooo nice. I'd iron all those napkins then as well as the tablecloths. If I had a mangle I might even iron sheets. No, that's a lie. I wouldn't go that far. LOL. Cathy I'm so glad you found it!! I can't believe that's where it was, but I should. One year I was going crazy looking for the rest of ours and finally had to count to see that they were all already in the table. Sheesh. Ours holds 3 leaves. The leaves have those posts on them that fit into holes in the other leaves or the table so I was having trouble understanding how you could just put a plain plank of wood in instead. Wouldn't work for our table. So, Merry Christmas... with your leaf in. LOL.
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I loved this place, found a fish chowder recipe that I HAVE to try real soon.
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dotmom
13 years ago
Mush, just wondering, what is PeaMeal bacon? I've had Brunches, but I kept it pretty simple. A ham & cheese strata (sp?), fresh fruit, biscuits and juice. If there were a lot of adults, I've been known to serve Mimosas. My advice is, don't make it so elaborate that you work your self to afrazzle and don't have fun.
LuAnn_in_PA
13 years ago
Just did a breakfast/brunch for 11 guests Sunday morning!

We had
- homemade Belgian waffles with toppings
- egg and sausage casserole
- ham souffle roll with Dijon parsley sauce
- apple french toast
- pecan cakes with raspberry-cranberry sauce

Everything but the waffles were made the day before and cooked that morning.
patti43
13 years ago
I love brunch. It takes care of two meals in one :-) This is my favorite brunch casserole.

Creme Brulee French Toast

1 stick butter
1 c. brown sugar
2 Tbsp. Karo corn syrup

1 lb. loaf of French bread

5 eggs
1-1/2 c. half and half
1 tp. vanilla
3 Tbsp. Grand Marnier (or OJ)
1/4 tsp,. salt

Melt butter, sugar and corn syrup in a saucepan ovr medium heat. Pour into a 9x13" pan. Slice bread into 6 slices (I made 8 thick slices)and place on top of the sauce. Press together to fit. Whisk together eggs, hal and half, vanilla, Grand Marnier and salt. Pour ovr bread. Cover and chill 8-24 hours. Bake at 350 for about 49 minute4s or until puffy and brown.

With that I like to serve Jimmy Dean maple sausage links and a fruit salad. (I buy the jars of already peeled and sectioned orange and grapefruit and then add a can of pineapple chunks, sliced bananas and marachino cherries for color.

You might want to try this website--the recipes are from bed and breakfast inns all over the country.

Here is a link that might be useful: Bed and Breakfast Recipes
carla35
13 years ago
If you're going to have a busy morning and want to make ahead dishes these two recipes may work:

Egg and suasage casserole:
http://allrecipes.com/Recipe/Sausage-and-Egg-Casserole/Detail.aspx

Baked French Toast:
http://allrecipes.com/Recipe/Baked-French-Toast-2/Detail.aspx

You can do those with a fruit salad and some bacon.

Another brunch food I love is this spinach quiche (it my favorite quiche ever):
http://allrecipes.com/Recipe/Spinach-Quiche/Detail.aspx

Kids are often hard to please. Don't know their ages. If you need ideas for them... maybe monkey bread and regular scrabbled eggs, or just ham and cheese sandwiches.
patti43
13 years ago
Whoa, that recipe I posted should read 40 minutes, or until puffy and brown.
glenda_al
13 years ago
Last year I served fantastic shrimp and grits, Scotch eggs, ham and cheese biscuits and orange slices.

This year I'm gonna try this, it's a new recipe:

Easy EGGS BENEDICT CASSEROLE

6 English muffins
10-12 ounces Canadian bacon (2 packages, or use diced ham)
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
easy hollandaise sauce- (I just use package)
How to make it
--------------------------------------------------------------------------------
Cut muffins into 1/2-inch cubes. Set aside.
Cut Canadian bacon into 1/2-inch squares. Set aside.
Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
Makes 10 servings

Serve with pineapple casserole
patti43
13 years ago
Glenda, that sounds delicious! Gotta C&P that right now!
kathleenca
13 years ago
I've done this Christmas brunch for years. I love that the main dish needs to be prepared the day before, so I'm not spending all Christmas morning cooking.

Champagne and orange juice
Tahoe Brunch (recipe follows)
fresh fruit (orange slices, banana slices, pineapple, grapes, watermelon chunks, etc.)
banana nut bread
coffee cake

Tahoe Brunch
12 servings
Note: This recipe must be prepared 24 hours in advance.

12 slices white bread (crusts removed)
2-3 Tbsp. butter or margarine, softened
1/2 cup butter or margarine
1/2 lb. fresh mushrooms, trimmed and sliced
2 cups thinly sliced yellow onions
Salt and pepper
1 1/2 lbs. mild Italian sausage
3/4 to 1 lb. Cheddar cheese, grated
5 eggs
3 tsp. Dijon mustard
2 1/2 cups milk
1 tsp. dry mustard
1 tsp. ground nutmeg
2 Tbsp. finely chopped fresh parsley

Butter bread and set aside.
In a 10-12 inch skillet, melt the 1/2 cup butter and brown mushrooms and onions. Salt and pepper to taste and set aside.
Cook sausage and cut into bite-size pieces.
Grease an 9x13 shallow casserole or baking dish.
Layer the bread, mushroom mixture, sausage and cheese. Mix eggs, milk, both mustards, nutmeg, 1 1/8 tsp. pepper. Pour over cheese. Cover and chill overnight.
Sprinkle with parsley and bake uncovered in preheated 350 degree F. oven for 1 hour until bubbly.

Christmas brunch

Comments (10)

Marilyn Sue McClintock

Marcia Thornley

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