My Christmas Eve menu isn't complete yet, but here's is Christmas morning brunch. Of the six people I'm feeding, I'm the only vegetarian, but I'm also the only cook, so they're eating vegetarian whether they like it or not.
But it's a very gourmet menu from the December 2007 issue of 'Cooking Light':
One Day in Advance:
- Prepare bread pudding
- Prepare muffins
- Peel oranges, grapefruit and kiwifruit; seed pomegranate
- Prepare vinaigrette
One Hour Before Serving:
- Remove bread pudding from refrigerator
- Squeeze oranges for mimosas.
Up to 30 minutes before serving:
- Bake bread pudding
- Bake eggs
- Slice kiwifruit, and section citrus fruits; assemble citrus salad
- Slice apples; assemble endive salad
Citrus and Kiwifruit Salad with Pomegranate Seeds and Pistachios
Peel the oranges, kiwi and grapefruit ahead of time and refrigerate separately in heavy-duty zip-top plastic bags. Seed pomegranate in advance; refrigerate in a zip-top bag. Spoon the fruit into individual bowls within an hour of serving; sprinkle with nuts at last minute.
3 kiwi, peeled and sliced (about 1 cup)
4 oranges, peeled and sliced (about 2 cups)
2 red grapefruit, peeled and sections (about 2 cups)
1/4 cup pomegranate seeds (about 1 pomegranate)
1 teaspoon orange flower water (optional)
2 tablespoons coarsely chopped pistachios
Divide kiwi and oranges evenly aomng 6 bowls; top evenly with grapefruit and pomegranate seeds. Drizzle orange-flower water evenly over fruit, if desired. Sprinkle each serving with 1 teaspoon pistachios.
Savory Bread Pudding with Goat Cheese
Best if assembled night before.
1 (1-pound) loaf firm white bread, cut into 1-inch cubes (about 12 cups)
Cooking spray
1 cup (4 ounces) crumbled goat-cheese, divided
2 cups fat-free milk
1 cup 1% low-fat cottage cheese
1/4 teaspoon freshly ground black pepper
3 large eggs
3 large egg whites
1/4 cup sliced green onions
1. Arrange bread in a 13x9 baking dish coated with cooking spray.
2. Combine 1/2 cup goat cheese and next 5 ingredients (through egg whites) in a medium bowl, stirring well with a whisk. Pour milk mixture over bread; top with remaining 1/2 cup goat cheese. Cover with foil coated with cooking spray. Refrigerate for 8 hours or overnight.
3. Preheat over to 350 degrees.
4. Remove bread pudding from refrigerator; let stand at room temperature 30 minutes. Uncover and bake at 350 degrees for 40 minutes or until set and golden brown. Sprinkle with onions.
Simple Baked Eggs
1 tablespoon butter
6 large eggs
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
2 tablespoons whipping cream
1. Preheat oven to 350 degrees.
2. Coat each of 6 (6-ounce) ramekins with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13x9 baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350 for 25 minutes or until eggs are set.
Endive Salad with Apples and Walnuts
If you can find red and white varieties of Belgian endive, use a mixture of the two. Separate the leaves in advance and make vinaigrette ahead of time, but cut apples at last minute.
3 tablespoons finely chopped shallots
2 tablespoons apple cider vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups sliced Granny Smith apple (about 2 large)
3 heads Belgian endive, separated into leaves
2 tablespoons chopped walnuts, toasted
1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add apple and endive; toss gently to coat. Sprinkle with nuts.
Whole-Wheat Oat Muffins
Bake the night before; cool and store in air tight container.
1 1/2 cups fat-free buttermilk
1 cup regular oats
3 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
1/2 cup oat flour (about 2 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/3 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
Cooking spray
1. Preheat oven to 350
2. Combine first 5 ingredients in a medium bowl; stir well.
3. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, soda, and salt in a large bowl; make a well in center of mixture. Add buttermilk mixture; stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Mimosas
1/2 cup fresh orange juice (about 4 oranges)
3 cups Champagne, chilled
1 tablespoon Cointreau
1. Strain juice through a sieve into a pitcher; add remaining ingredients. Serve immediately.
But it's a very gourmet menu from the December 2007 issue of 'Cooking Light':
Gameplan
One Day in Advance:
- Prepare bread pudding
- Prepare muffins
- Peel oranges, grapefruit and kiwifruit; seed pomegranate
- Prepare vinaigrette
One Hour Before Serving:
- Remove bread pudding from refrigerator
- Squeeze oranges for mimosas.
Up to 30 minutes before serving:
- Bake bread pudding
- Bake eggs
- Slice kiwifruit, and section citrus fruits; assemble citrus salad
- Slice apples; assemble endive salad
Citrus and Kiwifruit Salad with Pomegranate Seeds and Pistachios
Peel the oranges, kiwi and grapefruit ahead of time and refrigerate separately in heavy-duty zip-top plastic bags. Seed pomegranate in advance; refrigerate in a zip-top bag. Spoon the fruit into individual bowls within an hour of serving; sprinkle with nuts at last minute.
3 kiwi, peeled and sliced (about 1 cup)
4 oranges, peeled and sliced (about 2 cups)
2 red grapefruit, peeled and sections (about 2 cups)
1/4 cup pomegranate seeds (about 1 pomegranate)
1 teaspoon orange flower water (optional)
2 tablespoons coarsely chopped pistachios
Divide kiwi and oranges evenly aomng 6 bowls; top evenly with grapefruit and pomegranate seeds. Drizzle orange-flower water evenly over fruit, if desired. Sprinkle each serving with 1 teaspoon pistachios.
Savory Bread Pudding with Goat Cheese
Best if assembled night before.
1 (1-pound) loaf firm white bread, cut into 1-inch cubes (about 12 cups)
Cooking spray
1 cup (4 ounces) crumbled goat-cheese, divided
2 cups fat-free milk
1 cup 1% low-fat cottage cheese
1/4 teaspoon freshly ground black pepper
3 large eggs
3 large egg whites
1/4 cup sliced green onions
1. Arrange bread in a 13x9 baking dish coated with cooking spray.
2. Combine 1/2 cup goat cheese and next 5 ingredients (through egg whites) in a medium bowl, stirring well with a whisk. Pour milk mixture over bread; top with remaining 1/2 cup goat cheese. Cover with foil coated with cooking spray. Refrigerate for 8 hours or overnight.
3. Preheat over to 350 degrees.
4. Remove bread pudding from refrigerator; let stand at room temperature 30 minutes. Uncover and bake at 350 degrees for 40 minutes or until set and golden brown. Sprinkle with onions.
Simple Baked Eggs
1 tablespoon butter
6 large eggs
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
2 tablespoons whipping cream
1. Preheat oven to 350 degrees.
2. Coat each of 6 (6-ounce) ramekins with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13x9 baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350 for 25 minutes or until eggs are set.
Endive Salad with Apples and Walnuts
If you can find red and white varieties of Belgian endive, use a mixture of the two. Separate the leaves in advance and make vinaigrette ahead of time, but cut apples at last minute.
3 tablespoons finely chopped shallots
2 tablespoons apple cider vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups sliced Granny Smith apple (about 2 large)
3 heads Belgian endive, separated into leaves
2 tablespoons chopped walnuts, toasted
1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add apple and endive; toss gently to coat. Sprinkle with nuts.
Whole-Wheat Oat Muffins
Bake the night before; cool and store in air tight container.
1 1/2 cups fat-free buttermilk
1 cup regular oats
3 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
1/2 cup oat flour (about 2 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/3 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
Cooking spray
1. Preheat oven to 350
2. Combine first 5 ingredients in a medium bowl; stir well.
3. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, soda, and salt in a large bowl; make a well in center of mixture. Add buttermilk mixture; stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Mimosas
1/2 cup fresh orange juice (about 4 oranges)
3 cups Champagne, chilled
1 tablespoon Cointreau
1. Strain juice through a sieve into a pitcher; add remaining ingredients. Serve immediately.
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