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Christmas Brunch Recipes |
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Best Christmas Brunch Menu RecipesFor Brunch 2 pkgs. refrigerated crescent rolls 2 tbsp. melted butter 2 oz. cream cheese 1 c. confectioners' sugar Red and green sugar 1 tsp. grated orange peel 3 tbsp. sugar 2 tbsp. orange juice Preheat oven to 375 degrees. Slice 2 packages of crescent rolls (do not unroll) into 11 equal pieces and flatten. On ungreased cookie sheet, arrange 10 pieces into a triangle to form tree. Use last piece to make trunk. Combine butter, sugar, and grated orange peel; brush on dough. Bake 20 minutes. Meanwhile, cream the cream cheese with powdered sugar and orange juice. Brush on baked rolls and sprinkle with red and green sugar. This is the recipe that is pictured on the home page. Festive to have at your next Christmas Party, don't you think? You could certainly use this as part of your main meal instead of as dessert- just add herbs of your choice to the butter instead of sugar and orange peel. Brush with olive oil or butter once they come out of the oven and sprinkle with grated parmesean cheese, finely chopped fresh parsley and crushed red pepper. Be creative! Brunch Parfait 1 Cup Plain Yogurt 1 Cup Granola 2 Tablespoons Honey 2 Cups Fresh Berries (raspberries, strawberries and blueberries) 2 Kiwis Layer all ingredients. Top with whipped cream and a fresh mint leaf, if desired. Hard Cooked Eggs Add enough water to come 1/2-inch above the eggs. Place over high heat so water will come rapidly to boiling. As soon as boiling point is reached, turn off heat and remove pan to back of stove. Cover and let stand 15-20 minutes. Immediately lift eggs into a dish and let cold water run over them. As soon as they can be handled comfortably, crack the shell in several places, roll egg between palms, then start removing shell from the large-end. Hold under running water from time to time to aid in removing the shell. Brunch Wraps 1 (10 Oz.) (300g) package frozen spinach - thawed, drained and chopped 1/2 cup (120mL) soft cream cheese 2 tsp (10mL) Mrs. Dash® Extra Spicy Seasoning Blend 2 tsp (10mL) Mrs. Dash® Garlic & Herb Seasoning Blend 2 tsp (10mL) lime juice 4 large flour tortillas 2 cups (480mL) shredded lettuce 1 cup (240mL) fresh tomato, chopped 1 cup (240mL) diced, cooked chicken 1/3 cup (80mL) sliced green onion and tops 1/4 cup (60mL) shredded Mozzarella cheese Combine spinach, cream cheese, Mrs. Dash® Seasoning Blends and lime juice in small bowl, mix well. To make wraps, divide spinach mixture evenly among the tortillas (about 1/4 cup/60mL) each and spread to cover evenly. Top each tortilla with 1/4 of the lettuce, tomatoes, chicken, green onion and cheese. Fold tortilla top and bottom over filling, then roll sides in to form a tightly rolled sandwich.Wrap roll in plastic wrap and refrigerate up to 2 hours. Serve chilled or at room temperature, sliced if desired. Christmas Brunch Ham 1/4 cup firmly packed brown sugar 2 teaspoons grated lemon peel 2 teaspoons grated orange 1/3 cup apricot preserves 1 cup port wine 2/3 cup orange juice 3/4 teaspoon ginger 1/2 teaspoon cinnamon 1 fully cooked (6 to 9 lbs.) bone-in smoked ham, shank portion 1/4 cup fresh lemon juice 1 tablespoon whole cloves 2 tablespoons port wine 2 teaspoons chopped fresh chives Fresh fruits, for garnish Heat oven to 300 degree F. Combine brown sugar, orange and lemon peels, ginger, and cinnamon in bowl. Score top and sides of ham with knife in a crisscross pattern. Pat with spice mixture and stud with cloves. Combine port and orange and lemon juices in a 13x9-inch roasting pan. Place ham, scored side up, in pan. Bake 30 minutes. Cover ham loosely with foil. Bake 1 hour 15 minutes to 2 hours more, basting every 30 minutes, until instant-read thermometer inserted in center of ham registers 135 degree F. Make glaze: Meanwhile, press preserves through a strainer into a cup (to equal 1/4 cup); stir in port. Uncover ham; brush with glaze. Bake 5 minutes. Let stand 15 minutes. Skim fat from pan juices. Combine 1 cup juices and chives in bowl. (If there are more than 1 cup juices, return to roasting pan and bring to a boil over medium-high heat. Gently boil until liquid is reduced to 1 cup.) To serve: Cut a few slices from thin side of ham to form level cutting surface. Transfer ham cut side down to a large cutting board. Holding ham steady with fork, cut horizontally along top of bone to cut off a boneless wedge of ham. Place ham wedge cut side down on carving board and cut into thin slices. Transfer slices to a serving platter. Turn ham thin side up and repeat. Serve with sauce. Garnish with fruit, if desired. Makes 12 servings. |
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 Italian Food |
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 Christmas Lyrics |
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 Christmas Cookie Recipes |
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 Dinner Menu |
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 Christmas Quotes |
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