Recipe(tried): Gina's Christmas Breakfast & Dinner Menu 2005

Hey Y'All!

As I was gathering my recipes and books this morning to post this year's menu, it crossed my mind that all us Kitchen Queens run the R & D department (among others) in our homes. Yes, that's right, Research and Development. We do an awful lot of research, either in cookbooks or magazines, searching thru our recipe boxes or files and visiting other Internet sites or our favorite one, The Recipelink. Some of us then take the recipe found and "tweak" it or experiment by adding this or that to our tastes. Ahhhh, don't we just love it?? Cooking is one of those things that inspires others, evokes long lost memories, and makes people happy. It is surely a giving gift!

This year, my Christmas menus were inspired by; Paula Deen's new magazine, The Barefoot Contessa, a Junior League Centennial Cookbook, Southern Living Christmas 2005 cookbook, Discover Dayton cookbook, Bon Appetit Magazine and several recipes posted by other Kitchen Queens here at TRL. I highly recommend the Southern Living Chistmas 2005 book as it contains beautiful recipes and decorating ideas and pictures. A must-have for Christmas!! I can't gush enough about Paula's new magazine...and the Barefoot Contessa cookbooks are incredible! Of course, Bon Appetit to me is the greatest cooking magazine out there. I have been subscribing to it since I was 18 years old!

For our Christmas breakfast, I like to enjoy Chistmas morning with my family opening gifts and relaxing...I make my Egg & Sausage Casserole the night before and pop it in the oven Christmas morning. I also make the Sour Cream Coffee Cake the night before. That way I am not toiling in the kitchen. I leave the Sugar & Spice Pecans on the counter to enjoy all day until dinnertime.

I want to take this time to wish you all a very Merry Christmas and a Happy New Year!

Best Wishes to you and your loved ones! Gina

Christmas 2005 Breakfast Menu

Egg & Sausage Casserole
Sour Cream Coffee Cake
Manyhats Spiced Peaches
Sugar & Spice Pecans
Coffee
Cranberry Pineapple Punch

Egg & Sausage Casserole
serves 10-12
source: Discover Dayton, The Jr. League of Dayton, Ohio

8 slices of bread, without crusts and cubed (we prefer Pepperidge Farm)
1 lb. pork sausage, cooked, crumbled and drained
1 1/2 c. fresh sliced mushrooms, sauteed and drained
2 c. cheddar cheese, grated
4 eggs
2 1/2 c. milk
1/4 t. dry mustard
1 10 3/4 oz. can condensed cream of mushroom soup
1/2 soup can of milk
Buttered bread crumbs (we use 1/2 c. Pepperidge Farm Stuffing mix heated with 2 T. melted margerine)

Place bread cubes in bottom of an 8x12-inch baking dish. Add sausage, mushrooms, and cheese to the bread cubes. In a separate bowl,, mix together eggs, milk and dry mustard. Pour liquid ingredients over ingredients in casserole. Cover and refrigerate overnight.

The next day, bring casserole to room temperature. Mix mushroom soup with 1/2 can of milk. Pour over casserole. Cover with buttered seasoned bread crumbs. Bake in pre-heated 325 degrees oven for 75 minutes.

Sour Cream Coffee Cake
serves 8-10
source: The Barefoot Contessa Parties! by Ina Garten

Ina writes, "This is the ultimate breakfast treat. My goal was a homemade version of a Drake's Cake, but better. As if the cake wasn't delicious enough, I decided to drizzle maple icing on top and give it an extra-special flavor. This recipe can also be made into sour cream coffeecake muffins."

1 1/2 sticks unsalted butter at room temperature
1 1/2 c. granulated sugar
3 extra large eggs at room temperature
1 1/2 t. pure vanilla extract
1 1/4 c. sour cream
* 1/2 c. cake flour (not self-rising)
2 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt

*If you don't have cake flour, you can substitute 2 1/4 c. all-purpose flour plus 1/4 c. cornstarch.

For the streusel:
3/4 c. light brown sugar, packed
1/2 c. all-purpose flour
1 1/2 t. ground cinnamon
1/4 t. kosher salt
3 T. cold unsalted butter, cut into pieces
3/4 c. chopped walnuts (optional)

For the glaze:
1/2 c. confectioners' sugar
2 T. real maple syrup

Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan.

Cream the butter and sugar for 4-5 minutes until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift the flour, baking powder and soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the prepared pan and spread it oput with a knife. Sprinkle with 3/4 cup of streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50-60 minutes, or until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel- side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water, if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Spiced Peaches
yield: about 4 pints
source: Manyhats

2 cans (29 oz. each) cling peach halves
1 1/3 c. sugar
1 c. cider vinegar
4 sticks cinnamon
2 t. whole cloves

Drain peaches, reserving syrup. Combine peach syrup, sugar, vinegar, cinnamon sticks and cloves in a saucepan.
Bring mixture to a boil; then lower heat and simmer for 10 minutes.

Pour hot syrup over peach halves; let cool. Chill thoroughly before serving. Store in refrigerator.

Cranberry-Pineapple Punch
makes 5 quarts
source: Cooking with Paula Deen Magazine, Nov/Dec 2005

3 c. cranberry juice
1 (46 oz.) can pineapple juice
1 (12 oz.) cans frozen lemonade concentrate, undiluted
1 (2-liter) bottle ginger ale, chilled
fresh lemon slices

Combine first 3 ingredients in a large bowl, cover and chill. Add ginger ale before serving. Garnish with lemon slices.

Sugar & Spice Pecans
yields 4 cups
source: Christmas with Southern Living 2005

1 c. sugar
2 t. pumpkin pie spice
2 t. grated orange rind
1/4 t. salt
2 egg whites
1/4 c. butter, melted
4 c. pecan halves

Stir together first 4 ingredients

Beat egg whites at high speed with an electric mixer until foamy. Gradually add sugar mixture, beating at high speed until soft peaks form. Fold in melted butter and pecan halves. Spread coated nuts in a single layer on a large jelly-roll pan lined with parchment paper or foil.

Bake at 250 degrees for 45 minutes or until nuts are toasted, stirring every 15 minutes. Remove from oven, let cool completely on pan. Remove from pan. Store in an airtight container for up to 2 weeks.

Christmas 2005 Menu

Appetizers:
Bread Snowman with Spinach Dip
Crowd Pleasin' Chutney Spread

Standing Rib Roast with Yorkshire Pudding
Smashed Garlic & Herb Potatoes
Fancy Green Beans
Steakside Mushrooms
Creamy Spinach and Smoked Gouda Gratin
Strawberry Pretzel Salad
Easy Herb Rolls

Jamie's Coconut Cake
Raspberry, White Chocolate & Toffee Almond Trifle
Egg Nog Fudge

"I WILL HONOR CHRISTMAS IN MY HEART
AND TRY TO KEEP IT ALL THE YEAR"
Charles Dickens

The recipe for Bread Snowman with Spinach Dip was sent to me by my sweet friend, Manyhats! She e-mailed me the site, www.thepartyworks.com and after seeing the picture of the snowman bread with his belly full of spinach dip, I just had to make him. So I hunted the pan down on eBay and it came a few weeks ago. I can't wait to make this treat!

Bread Snowman with Spinach Dip
source: www.thepartyworks.com

2 loaves (16 oz. each) frozen bread dough, thawed
1/2 t. garlic powder
1 t. dill weed
1 Wilton Snowman pan

To thaw bread, place in plastic bag at room temperature for 4-6 hours, or let thaw overnight in refrigerator.

Grease the Snowman pan with solid vegetable shortening. Combine loaves and knead together with seasonings. Form into oblong loaf. Press in greased pan and let rise until doubled in size.

Bake at 350 for 25-35 minutes or until golden brown.

Remove bread from pan and cool. Trim top so that snowman rests flat on tray. Hollow out belly and reserve trimmed bread for dipping. Cut reserved bread in cubes, spoon dip into snowman. Serve with carrot sticks, celery, zucchini and bread cubes.

To decorate snowman:
For tie, dip green top of scallion into boiling water or place in microwave to soften. Place on snowman around his neck. Use black olives for his eyes, small carrot for his nose, parsley for hat trim.

Spinach Dip...I use the recipe on the side of the Knorr Vegetable Box.

Crowd Pleasin' Chutney Spread
serves 8
source: The Junior League Centennial Cookbook

2 (8 oz.) pkgs. light cream cheese, softened
3 T. curry powder
1 t. salt
1 (5 oz.) jar ginger chutney or any chutney you like
2 bunches scallions, sliced
10 strips bacon, cooked, drained well, and crumbled
1/4 c. finely chopped almonds or sesame seeds

In a small bowl, combine the first three ingredients. Stir with a spoon until thoroughly combined. Spread the cheese mixture on the bottom of a 10-inch quiche dish. Puree the chutney in a food processor or blender. Spread the chutney on top of the cheese mixture. Spread the scallions evenly over the chutney layer. Sprinkle the bacon and the almonds on top. Serve with melba toasats or wheat crackers. May be prepared a day ahead.

Standing Rib Roast
serves 6-8
source: Cooking with Paula Deen magazine, Nov/Dec 2005

1 5 lb. standing rib roast
1 T. House Seasoning

House Seasoning:
1 c. salt
1/4 c. black pepper
1/4 c. garlic powder

Allow roast to stand at room temperature for at least an hour.

To prepare house seasoning, simply mix ingredients together. Seasoning will keep in an airtight container for up to six months.

Preheat oven to 375 degrees. Rub roast with 1 T. House Seasoning. Place roast on a rack in the pan with rib side down and fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. ABout 30-40 minutes before serving time, turn oven to 375 degrees and reheat roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

Yorkshire Pudding
makes 4 servings
source: Jackie, MA

Jackie says, "I use the recipe from the New York Times Cookbook by Craig Claiborne."

2 eggs
1 c. milk
1 c. sifted flour
1/2 t. salt
beef drippings

1. Preheat oven to 450 degrees

2. Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter til well blended.

3. Discard most of the fat from the pan in which the beef was roasted. Put about 1/2 to 1 T. of drippings in each muffin tin, then put the muffin tin in the oven for 5 minutes to heat up the drippings. Put 2 large tablespoons of batter into each muffin tin. Return to oven and bake for 10 minutes. Reduce oven temperature to 350 and bake 10
-15 minutes longer or until puffy and delicately browned.

She gets 12 individual puddings using the muffin tin.

Smashed Garlic & Herb Potatoes
serves 8

4-6 large Idaho potatoes, washed and sliced into chunks
leave skins on
1/2 c. or more sour cream
1/2 stick or more Kerrygold Garlic & Herb Butter
1/2 t. or more ground white pepper
1/4 c. or more milk

Boil potatoes with their skins on til tender. Drain and return to pot. Smash with the potato masher, add sour cream and milk. Mix well, add butter and pepper and mix well. Should be fluffy and delicious!

Fancy Green Beans
makes 6-8 servings
Source: Cooking with Paula Deen Magazine, Nov/Dec 2005

2 T. teriyaki sauce
1 T. honey
1 T. butter
1 T. fresh lemon juice
1 1/2 lbs. fresh green beans
2 slices bacon
1/2 c. red bell pepper strips
1/2 c. thin onion wedges
1/2 c. whole cashews

In a small bowl, stir together the teriyaki sauce, honey, and butter.

Fill a bowl with cold water and ice cubes.

Bring a large pot of water to a boil and add lemon juice. Drop in the beans and cook for 4-5 minutes or until beans are bright green. Drain beans in a colander and then plunge into ice water. Drain again and then set aside.

In a skillet, cook bacon until very crispy, drain, crumble and set aside. Saute bell peppers and onion in hot bacon grease for 2 minutes. Add beans, cashews, and bacon to skillet. Add teriyaki-honey sauce and toss gently.

Steakside Mushrooms
serves 8
source: Cooking With Paula Deen Magazine, Nov/Dec 2005

1 1/2 lbs. fresh mushrooms sliced lengthwise
1 stick butter
seasoned salt
1/4 c. Worcesershire sauce
1/2 c. brandy

In a large skillet, saute sliced mushrooms in butter until browned. Sprinkle liberally with seasoned salt. Add Worcestershire sauce and simmer until almost all sauce
is absorbed by the mushrooms. Add brandy and continue to simmer until tender.

Creamy Spinach with Smoked Gouda Gratin
serves: 6
source: Jackie, MA

Water
1 1/2 lbs. baby spinach
1 T. extra-virgin olive oil
1 small onion, finely chopped
Smoked Gouda Bechamel (recipe follows)
salt and freshly ground pepper
3 T. fine dry bread crumbs
2 T. coursely shredded smoked Gouda cheese

Preheat broiler and position a rack 10 inches from heat. In a large soup pot, bring 1/4 inch water to a boil. Add spinach and cook over high heat, tossing with long tongs until completely wilted, about 3 minutes. Transfer spinach to colander and drain, pressing out as much liquid as possible.

In a medium, ovenproof skillet, heat oil. Add onion and cook over high heat stirring til softened about 3 minutes. Add wilted spinach and cook stirring for 1 minute. Add the smoked Gouda bechamel and cook over moderate heat stirring until bubbly about 1 minute. Season with salt and pepper.

Sprinkle the spinach with bread crumbs and shredded Gouda cheese and broil for 2 minutes until golden and bubbly. Serve hot.

Smoked Gouda Bechamel Sauce
makes 1 1/2 cups

2 T. unsalted butter
2 T. all-purpose flour
1 1.2 c. whole milk
1/4 c. heavy cream
1/4 lb. smoked Gouda cheese, course shred
1/2 t. paprika (optional)
pinch of fresh grated nutmeg
salt and fresh ground pepper

In a medium saucepan, melt butter. Add flour and whisk over moderately high heat for 30 seconds. Add the milk and bring to a boil whisking constantly. Cook over moderate heat whisking constantly til thickened, about 4-5 minutes. Add the cream, smoked Gouda cheese, paprika and nutmeg and whisk just until cheese is melted, about 2 minutes. Season with salt and pepper. Use right away or cover with plastic wrap and refrigerate.

Strawberry Pretzel Salad
serves 8-10
source: Cooking with Paula Deen Magazine, Nov/Dec 2005

2 c. crushed pretzels
3/4 c. butter, melted
3 T. sugar
1 (8 oz.) pkg. cream cheese, softened
3/4 c. suagr
1 (8 oz.) container Cool Whip, thawed
2 (3 oz.) boxes strawberry gelatin mix
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, thawed
1 (8 oz.) can crushed pineapple
whipped topping or whipped cream

Preheat oven to 400 degrees.

For the crust; mix pretzels, butter and 3 T. sugar. Press mixture into bottom of 9x13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup sugar. Fold in Cool Whip and spread over cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve gelatin in boiling water and allow to cool slightly. Add berrries and pineapple and pour over cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve witha dollop of whipped topping.

Easy Herb Rolls
serves 6-8
source: Cooking With Paula Deen Magazine, Nov/Dec 2005

1 (12 oz.) pkg. refrigerated buttermilk biscuits (10 count)
1/2 stick butter, melted
2 T. crumbled blue cheese
2 t. dried parsley
1 t. minced garlic
1 t. minced chives
1 T. onion flakes
1 t. dried tarragon
1/2 t. dried oregano
1/2 t. celery seeds

Preheat oven to 375 degrees.

Cut biscuits into quarters. On a greased baking sheet, arrange pieces into an 11-inch loaf. It should resemble a loaf of french bread. In a small bowl, stir together the butter, blue cheese, parsley, garlic, chives, onion flakes, tarragon, oregano and celery seeds. Spread herbed butter over loaf and bake 18-20 minutes or until golden.

Jamie's Coconut Cake
make a 3 layer cake
source: Cooking with Paula Deen Magazine, Nov/Dec 2005

Cake:
2 sticks butter at room temp.
2 c. sugar
4 eggs
3 c. sifted self-rising flour
1 c. canned, unsweetened coconut milk
1 t. vanilla extract

Filling: 3/4 c. sugar
1 c. sour cream
4 T. milk
1/2 c. flaked sweetened coconut

7-Minute Frosting:
1 1/2 c. sugar
1/4 t. cream of tartar or 1 T. white corn syrup
1/8 t. salt
1/3 c. water
2 egg whites
1 1/2 t. vanilla extract
flaked sweetened coconut

Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.

Cream butter and sugar for 6-8 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture beginning and ending with flour. Add vanilla and continue to beat until just mixed.

Divide batter evenly into prepared pans. Level batter in each pan by holding pan 3-4 inches from counter and dropping it flat on the counter. Do this several times to release any air bubbles. Bake 25-30 minutes.

While cake is baking prepare filling. Stir together sugar, sour cream, milk and coconut in a bowl until well blended. Remove cake from oven and allow to remain in pans for 5-10 minutes.

Remove first layer from pan and invert onto cake stand or plate. Using the wrong end of a wooden spoon, poke holes approx. 1 inch apart over entire surface of cake.. Spread 1/3 of filling over cake top. Top with secoind layer, repeat process. Top with last layer and repeat process again.

To prepare 7-minute frosting, place sugar, cream of tartar or corn syrup, salt, water and egg whites in the top of a double boiler. Beat with a hand-held mixer for 1 minute. Place pan over boiling water, make sure that water does not touch bottom of pan holding ingredients. Beat constantly for 7 minutes until glossy. Add in vanilla. Frost top and sides of cake. Sprinkle top and sides with flaked coconut.

Raspberry, White Chocolate and Toffee Almond Trifle
serves: 16
source: Bon Appetit Dec 2005

3 1/2 c. chilled heavy whipping cream, divided
12 oz. high quality white chocolate, chopped
1 1/4 t. almond extract, divided
1/2 c. sugar
1/2 c. water
7 oz. crisp ladyfingers, divided
1 c. raspberry jam, melted and divided
1 1/2 12 oz. pkg. frozen, unsweetened raspberries, partially thawed, divided
2 6 oz. containers fresh raspberries
3/4 c. sliced almonds, toasted***

***I used Sunkist Almond Accents brand Butter Toffee Glazed sliced almonds. They are found in the produce section.

Bring 1 cup cream to simmer in medium saucepan. Remove from heat and add white chocolate. Whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 c. cream and 1/2 t. extract in large bowls to soft peaks. Fold in white chocolate mixture.

Stir sugar and 1/2 c. water over medium heat until sugar melts. Mix in 3/4 t. extract. Remove syrup from heat. Quickly submerge 1 ladyfinger in syrup, shake excess into pan. Place dipped ladyfinger in bottom of 14-cup glass trifle bowl. Repeat with enough ladyfingers to cover bottom.

Spread 1/3 of melted jam over ladyfingers on bowl. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped white chocolate mixture over. Repeat layering with dipped ladyfingers, melted jam, partially thawed berries, and whipped white chocolate mixture 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.

Egg Nog Fudge
yield: about 1 1/2 pounds
Source: Christmas with Southern Living 2005

2 c. sugar
1 c. refrigerated egg nog
2 T. butter
2 T. light corn syrup
1/4 c. chopped pecans, toasted
1/4 c. slivered almonds, toasted and chopped
1/2 c. chopped candied red cherries
1 t. vanilla extract

Line an 8"x4" loaf pan with foil, butter foil and set aside.

Combine first 4 ingredients in a 4-quart heavy saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Wash down crystals from sides of pan using a pastry brush dipped in hot water. Insert a candy thermometer into eggnog mixture. Cook, stirring occasionaly until thermometer reads 238 degrees. Remove from heat and cool, undisturbed, until temperature reaches 190 degrees, about 15-18minutes.

Stir in pecans and remaining 3 ingredients, beat with a wooden spoon until fudge thickens and just begins to lose its gloss, about 5-8 minutes. Pour candy into prepared pan. Cool completely and cut into squares.