Oh what fun it is…noshing all the way


Fun and cozy…elegant and chic ideas for Christmas morning breakfast or brunch.  All can be prepped ahead to enjoy the special morning.
The Menu Shoppe has it covered.  FOH or your place. 
Here’s a simple frittata from SAVEUR.  They call it “Never Fail Souffle“.  Or call it blissful.  Enjoy. 
12 eggs
2 cups half-and-half
Pinch red pepper flakes
3 cups grated extra-sharp cheddar
1 loaf white bread, crusts removed and bread cut into
 1″ cubes
Salt and freshly ground white pepper
6 tbsp. melted butter
Beat eggs, half-and-half, and red pepper flakes together in a large bowl until well mixed and set aside. Sprinkle 1 cup of the cheese on the bottom of a 9″ × 12″ baking dish. Cover cheese with two-thirds of the bread and season to taste with salt and pepper. Repeat layering (seasoning second layer with salt and pepper) with the remaining cheese and bread, ending with a layer of cheese. Pour egg mixture evenly over cheese and bread, then drizzle with melted butter. Cover and refrigerate overnight. Allow soufflé to come to room temperature. Preheat oven to 350°. Bake soufflé until puffed and golden, about 45 minutes.
Christmas morning treats ought be sweet.  Try this festive rice pudding.
8 cups milk
1 1⁄4 cups arborio rice
1⁄3 cup sugar, plus 2 tbsp.
1 1⁄2 tsp. vanilla extract
2 cups fresh or frozen raspberries
1 1⁄2 cups heavy cream
Nutmeg
Place milk in a medium saucepan and bring to a boil over medium-high heat. Stir in rice and 1⁄3 cup of the sugar. Reduce heat to medium-low and simmer, stirring frequently, until rice is tender and most of liquid has been absorbed, about 45 minutes. Remove pudding from heat and stir in vanilla extract. Set aside to cool.
Place berries in a food processor, add remaining 2 tbsp. of sugar, and purée until smooth.  Strain raspberry sauce through a fine sieve and set aside. Just before serving, whip heavy cream. Fold cream into pudding and transfer into bowls. Spoon raspberry sauce around edge of pudding and sprinkle with nutmeg.
Eggnog?  This is better…a milk punch cocktail.
2 oz. milk
2 oz. half-and-half
2 tsp. superfine sugar
1 1/2 oz. VSOP cognac
1/2 tsp. absinthe or green Chartreuse
1/8 tsp. grated nutmeg
Combine milk, half-and-half, and sugar in a cocktail shaker; stir to dissolve sugar. Add cognac, absinthe or green Chartreuse, and 1 cup cracked ice; cover and shake for15–20 seconds. Strain into a highball glass full of ice and sprinkle nutmeg over top.
Merry Christmas!
If it’s on the menu…the Menu Shoppe has it covered.
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One Response to Oh what fun it is…noshing all the way

  1. It took me time to read all the tips, but I clearly loved the post. It proved to be very helpful to me and I’m certain to all of the commenters here!

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