Christmas Morning Breakfast

The Silver Palate
Good Times Cookbook
by Julee Rosso and Sheila Lukins
with Sarah Leah Chase,
1985, Workman Publishing

“We used to have a rule when we were little: if you woke first on Christmas morning you could sneak down and open one present – but then you had to
wait. It was deciding which present to choose that kept us up all night. Once
the family was up – it seemed to take forever – and all the gifts exchanged,
we helped Dad make a great big Christmas breakfast.”

Mimosas
Sliced Oranges with Cranberry Coulis
Eggnog French Toast
[really quick, easy and still delicious]
or
Fabulous French Toast
[if you want to go all out…]
Maple-cured bacon (cooked by your
preferred method)
Cappuccino
Hot Chocolate

 
[To prepare Mimosas for 6, simply combine 3 cups chilled (strained,
if you wish) fresh orange juice (from approximately 9 fresh oranges)
with a 750-ml bottle of well-chilled Champagne in a large pitcher and
stir gently to combine.]
 

 Sliced Oranges with Cranberry Coulis

6 portions

1 1/2 pounds fresh cranberries
1 1/4 cup sugar
1 cup fresh orange juice
Grated zest of 1 orange
1/2 cup water
1/3 cup orange liqueur
6 oranges, peels and white membranes
removed, cut into 1/2-inch slices

1. Simmer the cranberries, sugar, and orange juice uncovered in a
medium-size saucepan for 15 minutes.
2. Add the orange zest and water. Simmer uncovered another 15
minutes, stirring occasionally.
3. Strain the cranberry mixture through a fine-mesh sieve. Stir in the
liqueur. Let cool to room temperature.
4. On each of 6 dessert plates, make a pool of the cranberry coulis.
Fan a sliced orange on each cranberry pool; spoon a little more
cranberry coulis over the oranges.

Eggnog French Toast

“There couldn’t be a more perfect or more simple way to begin
Christmas morning than with eggnog toast. Because the eggnog
is already prepared, you have plenty of time to peek into stockings
and open Christmas presents.”

6 portions

2 cups prepared eggnog
12 thick slices stale firm white bread
8 tablespoons (1 stick) unsalted butter

1. Pour the eggnog into a shallow bowl and dip the bread slices into the eggnog, turning to coat both sides. [Leave it there long enough to soak
up some eggnog!]
2. Melt 2 tablespoons of the butter in a skillet over medium-high heat.
Add 2 or 3 slices of the bread and fry until golden on both sides. Repeat
with the remaining bread and butter.

Fabulous French Toast

“Terrific for  a special breakfast or brunch, day-old croissants
make the most sinful French toast we’ve ever tasted.”

6 portions

5 eggs
2/3 cup heavy or whipping cream
1/3 cup Triple Sec
2 tablespoons granulated sugar
Finely grated zest of 1 orange
2 teaspoons ground cinnamon
6 plain stale croissants, cut lengthwise in half
6 tablespoons (3/4 stick) unsalted butter
Confectioners’ sugar

1. Beat the eggs and cream together. Add the Triple Sec, granulated
sugar, orange zest, and cinnamon and whisk until well blended. Pour
into a shallow bowl or pie plate.
2. Dip each croissant half in the egg mixture, turning once. Melt a few tablespoons of the butter in a skillet over medium heat. Add as many croissants as will fit and fry until golden on both sides. Repeat with
the remaining croissants, adding butter to the skillet as needed.
3. Sift confectioners’ sugar over the croissants. Serve immediately.
 

Featured Archive Recipes:
Breakfast First (from Christmas Memories)
Old-Fashioned Christmas in Michigan (Julee Rosso)
Michele's Holiday Breakfast Bread
Breakfast Recipes with Fruit
Brioche and Oyster Pudding 
Baked Eggs in Mushroom Wine Sauce
Scrambled Eggs with Lox and Cream Cheese
Banana Bread French Toast
Grand Marnier French Toast
Stuffed French Toast