Christmas Brunch?

Question

It will be just me and my daughter this year and I think I rather do a brunch this year as opposed to a traditional dinner. Any ideas and for the menu? Also I would like to make maybe 4 or 5 different things to serve throughout the day.

Answer 1

A nice brunch could include the following most of which can be snacked upon all day:

French toast, waffles or pancakes with butter, sugar/powdered sugar, maple syrup and/or fresh fruit
A fresh fruit salad
Quiche - Ham and cheese, bacon and cheese, Quiche Lorraine
Sausages, bacon or ham
Scrambled eggs with sausage, bacon or ham
Hash browns
Assorted muffins and/or bagels with butter and cream cheese
Sweet rolls or cinnamon rolls
Chips and dip
Assorted munchies
Christmas cookies
Fudge
Deviled eggs
A relish tray with sweet and dill pickles, green and black olives, baby carrots, celery sticks, strips of green, yellow and red bell peppers and radishes with a couple of choices of dips

Quiche
Prep: 25 minutes
Bake: 52 minutes

Ingredients
1 recipe Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)
4 eggs, lightly beaten
1-1/2 cups half-and-half, light cream, or milk
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash ground nutmeg
3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)
1-1/2 cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)
1 tablespoon all-purpose flour

Directions
1. Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

2. Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.

3. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.

4. Lower Fat Quiche: Prepare as above, except substitute Oil Pastry for the Pastry for Single-Crust Pie. Substitute 1 cup refrigerated or frozen egg product, thawed, for the eggs, fat-free milk for the cream, and use reduced-fat cheddar, Swiss, or Monterey Jack cheese for the cheese.
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Our Favorite Quiche Lorraine
6 servings
Prep: 20 minutes
Bake: 1 hour
Cook: 10 minutes

Ingredients
Pastry for Single-Crust Pie
8 slices bacon
1 medium onion, thinly sliced
4 beaten eggs
1 cup half-and-half or light cream
1 cup milk
1/4 teaspoon salt
Dash ground nutmeg
1-1/2 cups shredded Swiss cheese (6 ounces)
1 tablespoon all-purpose flour
tomato wedges
fresh parsley

Directions
1. Prepare Pastry for Single-Crust Pie. Line the unpricked pastry shell with a double thickness of heavy duty foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)

2. Meanwhile, in a large skillet cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon finely; set aside. Cook sliced onion in reserved drippings over medium heat until tender but not brown; drain.

3. In a medium mixing bowl stir together the eggs, half-and-half, milk, salt, and nutmeg. Stir in the crumbled bacon and onion. Toss together shredded cheese and flour. Add to egg mixture; mix well.

4. Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degrees F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes. Garnish with tomatoes and parsley before serving. Makes 6 servings.

5. Pastry for Single-Crust Pie: In a medium bowl stir together -1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time, until all is moistened (use 4 or 5 tablespoons total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed.
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Decker's Favorite Cheese Dip
Prep: 20 min.
Cook: 10 min.

Ingredients
1 cup chopped onion (1 large)
2 tablespoons butter
1 10-1/2-ounce can chili without beans
1 10-ounce can chopped tomatoes and green chili peppers
1 4-1/2-ounce can diced green chili peppers
1/4 cup picante sauce
1/2 teaspoon cumin seed or 1/8 teaspoon ground cumin
1 pound process cheese spread, shredded
12 ounces cheddar cheese, shredded (3 cups)
Tortilla chips or large corn chips

Directions
In a large saucepan, cook onion in butter about 5 minutes or until tender. Stir in chili, undrained tomatoes and green chili peppers, undrained chili peppers, picante sauce, and cumin. Add cheeses. Stir over medium-low heat until cheeses are melted. (If desired, transfer mixture to a 3-1/2- to 4-quart electric crockery cooker; keep warm on the low heat setting.) Serve with tortilla chips or large corn chips. Makes about twenty-eight 1/4-cup servings.
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Mango Salsa
2 cups
Ingredients
1 mango, peeled, seeded, and chopped (about 1-1/2 cups)
1 medium red sweet pepper, seeded and finely chopped
1/4 cup thinly sliced green onions
1 Scotch bonnet or hot green chile pepper, seeded and finely chopped
3 tablespoons olive oil
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions
1. In medium bowl stir together mango, sweet pepper, green onions, chile pepper, oil, lime peel, lime juice, vinegar, salt, and black pepper. Store in refrigerator up to 24 hours. Makes 2 cups.
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Mango Salsa
about 2 cups
Prep: 20 minutes
Chill: 2 hours

Ingredients:
1-1/2 cups chopped, peeled mango, papaya, peaches, plums, and/or pineapple
1/2 cup chopped red or green sweet pepper
1/4 cup thinly sliced green onions (2)
1/4 cup snipped fresh cilantro or parsley
2 tablespoons lime juice or lemon juice
1 to 2 fresh jalapeno or serrano peppers, seeded and finely chopped, or 2 tablespoons finely chopped fresh Anaheim pepper

Directions
1. In a medium mixing bowl stir together fruit, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, and jalapeno, serrano, or Anaheim pepper. Cover; chill at least 2 hours before serving.

2. Serve as a dip for chips or fresh vegetables or as a condiment for tacos, quesadillas, burgers, steaks, chicken, or fish. Makes about 2 cups.

Make-Ahead Tip: Spoon the salsa into a storage container. Cover and chill for up to 2 days.
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Papaya Salsa

Ingredients
1/2 of a small papaya, peeled, seeded, and chopped
1 small nectarine, pitted and chopped
1 hot red or jalapeno pepper, seeded and finely chopped
1 tablespoon snipped cilantro or parsley
1 tablespoon lime juice
1 teaspoon honey

In a bowl stir together the papaya, nectarine, hot red or jalapeno pepper, cilantro or parsley, 1 tablespoon lime juice, and 1 teaspoon honey. Cover and chill thoroughly.
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Chunky Guacamole
Prep: 20 minutes
Chill: 1 hour

Ingredients
2 medium plum tomatoes, seeded and finely chopped
1/4 of a small red onion, finely chopped
1 or 2 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 ripe avocados, seeded, peeled, and coarsely mashed
Tortilla chips

Directions
1. In a bowl combine tomatoes, red onion, garlic, lime juice, olive oil, salt, and pepper. Gently stir in avacados. Cover the surface with plastic wrap. Chill for up to 1 hour. Serve with tortilla chips.

2. Makes 2 cups (sixteen 2-tablespoon servings
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Nachos
6 servings
Broil: 2 minutes
Start to Finish: 15 minutes

Ingredients
1 pound ground beef
1 package taco seasoning
1/3 cup taco sauce or favorite salsa
4 cups tortilla chips
2 cups shredded cheddar or Monterey Jack cheese (8 ounces)
Dairy sour cream (optional)
Chopped tomatoes (optional)
Sliced ripe olives (optional)

Directions
1. Preheat the broiler. In a medium skillet brown ground beef. Drain fat and stir in taco seasoning and sauce.

2. On a pizza pan layer all of the chips, meat mixture, and cheese. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until cheese melts.

3. Serve with sour cream, tomatoes, and olives, if desired. Makes 6 servings.
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This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.

Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.

3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.
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Fantasy Fudge - the Original recipe

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

Answer 2

Is your brunch just for the two of you, or are you having friends and family over as well? Here are some ideas that you can expand on depending on how many folks are there:

1. Mimosas, fresh squeezed orange juice, apple cider, good coffee/tea.
2. Cinnamon crunch coffee cake or cinnamon rolls
3. Scrambled eggs with ham and cheese
4. Platter bacon dredged in flour and brown sugar
5. Apple Chicken sausages
6. Cheese platter with crackers and artisan breads
7. Sliced baked ham (along with cream cheese, sweet hot mustard, and mini orange muffins)
8. Fresh fruit kabobs
9. Artichoke strata (can be served warm or at room temperature.)
10. Spinach dip in a bread bowl

Answer 3

How old is your daughter & what are her tastes?

Sliced chilled fruits, fresh baked croissants/roles/biscuts, a selection of cheeses, sliced cold cuts, deviled eggs, sliced veggie tray with some different dips.
The great thing about this is that it can all be prepped ahead of time (except the bread, unless you go with baugettes, muffins or the like), it keeps for days, is great for turning into other dishes, can be snacked on at will &, especially if you limit the cheeses, cold cuts & eggs, is low fat, high fiber!
Just think, lighter on the bathroom scale after Christmas than before (when was the last time that happend to you?)

Answer 4

BRUNCH SOUFFLES/CHRISTMAS MORNING

16 slices white bread, crusts removed
16 slices bacon or ham, thinly sliced
16 slices sharp Cheddar cheese
6 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 to 1/ tsp. dry mustard
1/4 c. minced onion
1/4 c. green pepper, diced
1 tsp. Worcestershire
3 c. whole milk
Dash of red pepper sauce (Tabasco)
1/4 lb. butter
Crushed Special K or corn flakes

In a 9x13 inch butter glass baking dish, put 8 slices of bread. Add enough pieces to cover entirely. Cover bread with bacon or ham. Lay cheese on top of meat. Cover with remaining slices of bread to make it like a sandwich.
Beat eggs, salt and pepper in a bowl. Add dry mustard, onion, green pepper, Worcestershire, milk and Tabasco to egg mixture. Pour over sandwich. Cover and let stand in refrigerator overnight.

In the morning, melt 1/4 pound butter and pour over mixture. Cover with crushed cereal. Bake uncovered for 1 hour at 350 degrees.

To serve: Let stand for 10 minutes. Cut into squares and serve with fresh fruit. Serves 6-12.

Answer 5

try this recipe, easy cinnamon rolls


1 can refrigerate biscuits
1-2 stick butter
1-2 cup cinnamon
1-2 cup white sugar

roll biscuits in melted butter.
then coat with mixture of sugar and cinnamon.
bake on a ungreased cookie sheet .
350 to 375 for 8 to 10 minutes.

Answer 6

we always have soft-boiled eggs for christmas brunch
with bread
and then we'll have more different types of bread with a variety of lunch meats to choose from
then throughout the day we'll have little treats everywhere like chocolates and stuff.
some other good snacks might be crackers with different toppings and fresh fruit.

Answer 7

my aunt makes a sausage braid every year, recipe is on the link below. it is AMAZING! Always a hit.
Other than that we do an egg casserole: Eggs, cheese, milk, peppers, onions, mushrooms (anything you would have in an omlette, but in a casserole dish and baked)
Home made banana nut bread is always good

Answer 8

Normally i would just say fruit, but i think both. I really like the sweet taste of the fruits but i love the essence and kick the vegetables bring

Answer 9

There are many healthy fruits and vegetables. Fresh vegetables like broccoli and kale contain calcium and are packed with fiber.

Answer 10

Pigs in a blanket with croissants....fresh fruit.....breakfast tacos...yogurt parfait (vanilla or plain yogurt with frosted flakes and choice of fruit).