I want to start a new tradition. We get up and do the presents and
then just sort of sit around for a few hours until it's time to go to
my aunt's place for the big 'family do' at 11am. Instead of sitting
around playing with our new presents I want to make us a nice
breakfast that we can eat together to fill in some of the morning. So
what would you suggest (note - we're in Australia, NOT the US.
Biscuits, waffles etc are alien to us)

I thought maybe fried bacon, poached eggs and potato
pancakes/fritters? I'm lousy at making real pancakes but the potato
ones sound easy enough - much less dependent on the exact correct pan
temperature...

Lunch will be turkey, chicken and all the trimmings so we don't need
anything very heavy. I just want it to be nice and a little exotic
compared to our usual cereal and toast.

(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Kajikit > wrote in
:

> I want to start a new tradition. We get up and do the presents and
> then just sort of sit around for a few hours until it's time to go to
> my aunt's place for the big 'family do' at 11am. Instead of sitting
> around playing with our new presents I want to make us a nice
> breakfast that we can eat together to fill in some of the morning. So
> what would you suggest (note - we're in Australia, NOT the US.
> Biscuits, waffles etc are alien to us)
>
> I thought maybe fried bacon, poached eggs and potato
> pancakes/fritters? I'm lousy at making real pancakes but the potato
> ones sound easy enough - much less dependent on the exact correct pan
> temperature...
>
> Lunch will be turkey, chicken and all the trimmings so we don't need
> anything very heavy. I just want it to be nice and a little exotic
> compared to our usual cereal and toast.
>
> (huggles)
>
> ~Karen AKA Kajikit
>
> Nobody outstubborns a cat...
>
> Visit my webpage: http://www.kajikitscorner.com
> Allergyfree Eating Recipe Swap:
> http://groups.yahoo.com/group/Allergyfree_Eating Ample Aussies Mailing
> List: http://groups.yahoo.com/group/ampleaussies/
>

Perhaps one of those french toast casserole things...Most of the prep can
be done the night before and only needs oven cooking in the morning.

Usual combinations are eggs, toast, milk/cream and breakfast sausages plus
some sweetener like maple syrup or brown sugar.

No point in giving a recipe...they are legion and I don't know your tastes.

--
And the beet goes on! (or under)
-me just a while ago

How about a slow cooked breakfast , prep the night before and set on low
over night .1 x tin of heinz baked beans layer of sausages , bacon , black
pudding and mushrooms , drained tin of plum tomatoes , another tin of baked
beans .switch on slow cooker on low leave overnight upto 8 hours. in morning
crack as many eggs on top of beans as wanted up to 8 should fit. leave for
half hour. make toast and coffee/ tea /juice bloody mary if not driving that
day . hic . serves 4 in no rush no hassle have a nice xmas and very little
washing up as well.
cheers andy

"hahabogus" > wrote in message
...
> Kajikit > wrote in
> :
>
> > I want to start a new tradition. We get up and do the presents and
> > then just sort of sit around for a few hours until it's time to go to
> > my aunt's place for the big 'family do' at 11am. Instead of sitting
> > around playing with our new presents I want to make us a nice
> > breakfast that we can eat together to fill in some of the morning. So
> > what would you suggest (note - we're in Australia, NOT the US.
> > Biscuits, waffles etc are alien to us)
> >
> > I thought maybe fried bacon, poached eggs and potato
> > pancakes/fritters? I'm lousy at making real pancakes but the potato
> > ones sound easy enough - much less dependent on the exact correct pan
> > temperature...
> >
> > Lunch will be turkey, chicken and all the trimmings so we don't need
> > anything very heavy. I just want it to be nice and a little exotic
> > compared to our usual cereal and toast.
> >
> > (huggles)
> >
> > ~Karen AKA Kajikit
> >
> > Nobody outstubborns a cat...
> >
> > Visit my webpage: http://www.kajikitscorner.com
> > Allergyfree Eating Recipe Swap:
> > http://groups.yahoo.com/group/Allergyfree_Eating Ample Aussies Mailing
> > List: http://groups.yahoo.com/group/ampleaussies/
> >
>
> Perhaps one of those french toast casserole things...Most of the prep can
> be done the night before and only needs oven cooking in the morning.
>
> Usual combinations are eggs, toast, milk/cream and breakfast sausages plus
> some sweetener like maple syrup or brown sugar.
>
> No point in giving a recipe...they are legion and I don't know your
tastes.
>
> --
> And the beet goes on! (or under)
> -me just a while ago

Kajikit wrote:

> Lunch will be turkey, chicken and all the trimmings so we don't need
> anything very heavy. I just want it to be nice and a little exotic
> compared to our usual cereal and toast.

How about making a couple different types of quiches, they're easy.
Or frittatas.

nancy

Nancy Young wrote:
> Kajikit wrote:
>
>
>>Lunch will be turkey, chicken and all the trimmings so we don't need
>>anything very heavy. I just want it to be nice and a little exotic
>>compared to our usual cereal and toast.
>
>
> How about making a couple different types of quiches, they're easy.
> Or frittatas.
>
> nancy

Eggs Benedict?

From: http://mosaic.echonyc.com/~jkarpf/eggs/what.html

English muffins. Their split halves should be toasted to crispness.
Tearing the halves apart with a fork or with hands, rather than slicing
them, increases their surface area, and therefore also their flavor and
absorbancy. Few restaurants bother to do this. English muffins need not
be the soft, yeasty Thomas's brand that are the only kind most people
have eaten; actually, they should not be, since Thomas's standard
muffins are too small and their sandwich-size muffins are too large.
Matthew's is a good retail brand of English muffin in the New York City
area.

Eggs. Poached till whites are set, though not chewy. A teaspoon of
vinegar may be added to help the poaching process, but should not be
detectable. The yolk can range from runny to almost set, depending on
personal preference. The yolk should be hot during cooking; it is a very
special bonus if it's still hot, yet not too thickened, when it reaches
your table. Excess white is sometimes trimmed before serving.

Canadian bacon. Standard bacon comes from pork "bellies," the underside
of the hog, along the ribs. Canadian bacon comes from the meatier loin,
along the backbone. It is trimmed of excess fat and is cured like ham.
Often, ordinary ham is substituted in eggs Benedict. Canadian bacon
should be freshly grilled, but is usually presliced before cooking,
which does not improve flavor or texture. Technically, it is
"Canadian-style" bacon if it is not of Canadian origin. Canadians do not
eat it more than any other pork-product-loving people, though they may
call it back bacon or pea meal bacon.

Hollandaise sauce. A hardly cooked beaten egg yolk, gently thickened
with hot drawn butter, plus a squirt of lemon juice. The lemon flavor
should be prominent but not overwhelming. Hollandaise should not be too
buttery, which overwhelms the flavor of the poached eggs and Canadian
bacon beneath it. Low-end eggs Benedict is served with instant
hollandaise sauce (reviewed on this site's recipes page.).

Side dish. Always potatoes, and traditionally home fries, an excellent
foil for mopping up stray yolk and sauce.

Beverages. Juice, mimosas, and bloody Marys are popular. Coffee or tea
complements or finishes the meal.

Kajikit wrote:
>
>Lunch will be turkey, chicken and all the trimmings so we don't need
>anything very heavy. I just want it to be nice and a little exotic
>compared to our usual cereal and toast.

Make that toast "Freedom Toast"... serve with berries.
Screw the crunchy flakies, serve big pitchers of Mimosas.

---Authentic French Toast---

Decrust a whole loaf of bread (eggy brioche is best),
and slice into 2" X 2" cubes.
Soak in egg, milk, vanilla, and sugar mixture until fully soaked through.
Drain each piece with slotted spoon, and DEEP FRY until dark golden brown.
Serve topped with berry sauce, and powdered sugar.
Properly done, it should be crusty, becoming slightly creamy towards the
center.
---


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Kajikit asks:

>I want to start a new tradition. We get up and do the presents and
>then just sort of sit around for a few hours until it's time to go to
>my aunt's place for the big 'family do' at 11am. Instead of sitting
>around playing with our new presents I want to make us a nice
>breakfast that we can eat together to fill in some of the morning. So
>what would you suggest (note - we're in Australia, NOT the US.
>Biscuits, waffles etc are alien to us)

And so the first respondent suggested french toast . . . <g>

Tell ya what, hons, here's our staple, it's called Eggs Norwegian. Basically
Eggs Benedict except we substitute lox (cured salmon) for the Canuck Bacon, and
finish the hollandaise with one or two tbsp of orange juice. You can get
creative if you'd like (Eggs Outback - make the hollandaise with emu egg yolk,
and some thinly pounded lamb for the bacon).

Did this last week for 8 and I got a buncha requests for the how-to. Since I
went to all the trouble of writing it up I saved it, and here it is . . . .






==========================
Per my promise, here's the quick hollandaise recipe, plus a few other insights
into the meal.

Quick hollandaise:

1/2 cup of butter (1 stick)
3 egg yolks (room temp)
1-2 tbsp citrus juice*
pinch of salt
pinch of ground cayenne**

Heat the butter until melted and just slightly bubbling. Do not brown. This
can be done in the microwave in 1:00 minute increments checking on the status
of the butter. Once melted it can be brought to bubbling by microwaving on
high for 10 seconds at a time. If you've got a microwave-safe measuring cup
with a pouring lip, use it, otherwise transfer the bubbling butter to a lipped
vessel. It's not crucial if the butter is still bubbling once it's in the
pouring vessel.

Right before bubbling the butter put egg yolks, citrus juice, salt, cayenne
(optional, but it cuts the heavy buttery-ness a bit). Blend on the "whip"
setting until the yolks are a pale yellow. To my eye it's bit more yellow than
straw. Just don't underprocess, the idea is to whip air into the yolks and
stabilize the partial emulsion with the citrus juice.

Turn off the blender until the butter is ready. Once the butter is ready turn
the blender back on whip with the cover on but the center of the cap removed.
Pour the melted butter in a thin stream through the center hole. Very thin
stream to start, thicker stream as the emulsion sets up. Essentially increase
the pouring rate geometrically, stabilizing the rate about halfway through the
cup.

Once the last of the butter is poured wait about 5 seconds and turn the blender
off. You should see some bubbling of the sauce, which is air that hasn't been
fully incorporated into the sauce venting. If you don't see bubbles breaking
the surface don't worry, pulse the blender once or twice. If you've
over-whipped the sauce you'll know, it'll break - oil and bubbles - you can
salvage by pulsing in a little bit more citrus - one pulse at a time.

You may finish by putting in about a tablespoon of liquid and pulsing briefly
if you're looking for a modified hollandaise. I used orange juice so what you
had was technically a maltaise, not a hollandaise. Hollandaise is made with
lemon juice, maltaise with orange (in french orange="maltaise" after the island
where most Europeans from classical cookery times expected their oranges to
come from).

The only things constant in hollandaise is yolks+butter+acid+salt. If you keep
the proportions the recipe will scale up or down. My double batch (which was
enough for 7 adults with a tiny bit of leftover) was based on 6 egg yolks. . .
if you're planning a dining experience around a romantic tete-a-tete, use a
half stick of butter and two egg yolks with about a tsp removed.***

If you have leftover hollandaise it can be refrigerated for up to a week. To
re-use the reserved sauce bring it up to room temperature gradually then when
it's liquid beat in a few drops of liquid.

Hollandaise is the mother sauce for Bernaise (add sauteed shallots and
tarragon) and other sauces (Maltaise foremost). Feel free to experiment with
the acid and the finishing liquid (cider vinegar and apple brandy might make a
dandy Breton-esque side sauce for moules or drizzle for sole), and the optional
pepper (I was thinking ground chipotle + tequila finishing liquid for roasted
squab or cornish hen).

In making the poached eggs, there were several tricks. Amounts are based on a
10" cast-iron skillet. Add 1 inch of water to the pan, then add about 1 tbsp
of vinegar and a half tsp of salt. The salt increases the buoyancy of the
water, keeping the eggs off the bottom, the vinegar helps coagulate the whites,
holding the eggs together. Bring to a quick boil over high heat, then reduce
to a simmer immediately. Crack the eggs into a shallow saucer and slide into
the simmering water. If the sides are bubbling more than the center slide the
eggs in *towards* the side, otherwise vice-versa. This keeps the eggs from
sticking to the sides. Try to get all the eggs into the pan(s) within one
minute (not a big deal if you're not cooking for 4 or less <g>). Once the egg
whites are firming up around the bottom, bathe the tops by dipping a spoon in
the water and gently pouring said water over the tops. The eggs should be
mostly floating but you can always gently run a spoon or spatula under them
about minute two of the cooking process if they're sticking a bit. Once the
egg whites are fairly firm on the bottom you can flip them carefully if you
prefer that to bathing the tops. Cooking time is dependent on how well you
like your eggs done. The ones I served on Sunday went about 8 minutes so the
yolks were fluffy but cooked through. Myself, I prefer 4-5 minutes, but then I
also like eggs over easy.

You can also vary the meat that sits on top of the English muffin. Most of you
got smoked salmon and the maltaise/salmon conjunction DeAnne and I have dubbed
Eggs Norwegian instead of Eggs Benedict. Those of you who got the smoked
turkey breast can either name the dish yourself or wait for me to come up with
one. I wonder how crumbled chorizo would work with the chipotle/tequila sauce
.. . .

At any rate, it was good seeing you all again, and getting a chance to exercise
my kitchen mojo.

Hey Laura, was it you or Alisa who used to request my lime chicken grill? Been
so long I've forgotten.

Tonight's dinner I'm still trying to work out. I've got some extra lox and I'm
trying to work out a lightly cooked sauce for spaghetti. I'm thinking olive
oil, garlic, thinly sliced green onions and thinly sliced asparagus sauteed,
then stirring in a little butter and the salmon off the burner, then finishing
with a squeeze of lemon. Howzat sound?

love,

Marc

*(citrus)lemon, lime, or even a little vinegar. What you got was half lemon,
half orange juice.

**what you got was actually Crystal hot sauce, about two drops for a
double-batch (1 cup butter/6 egg yolks) because I didn't have any cayenne.

***save the egg whites for meringues or an egg-white omelet. You can dump the
extra half-yolk or so from a reduced batch of hollandaise into the whites
(which freeze well) if you're planning on using the reserved whites for an
omelet.

On 12/18/2003 1:22 AM Ted shuffled out of his cave and grunted these
great (and sometimes not so great) words of knowledge:

How about home made cinnamon rolls ? Make them the night before, let
them rise overnight in the fridge and pop them in the oven in the
morning to cook (about 15 - 17 minutes).

> I want to start a new tradition. We get up and do the presents and
> then just sort of sit around for a few hours until it's time to go to
> my aunt's place for the big 'family do' at 11am. Instead of sitting
> around playing with our new presents I want to make us a nice
> breakfast that we can eat together to fill in some of the morning. So
> what would you suggest (note - we're in Australia, NOT the US.
> Biscuits, waffles etc are alien to us)
>
> I thought maybe fried bacon, poached eggs and potato
> pancakes/fritters? I'm lousy at making real pancakes but the potato
> ones sound easy enough - much less dependent on the exact correct pan
> temperature...
>
> Lunch will be turkey, chicken and all the trimmings so we don't need
> anything very heavy. I just want it to be nice and a little exotic
> compared to our usual cereal and toast.
>
> (huggles)
>
> ~Karen AKA Kajikit
>
> Nobody outstubborns a cat...
>
> Visit my webpage: http://www.kajikitscorner.com
> Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
> Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Kajikit > wrote:
> I want to start a new tradition. We get up and do the presents and
> then just sort of sit around for a few hours until it's time to go to
> my aunt's place for the big 'family do' at 11am. Instead of sitting
> around playing with our new presents I want to make us a nice
> breakfast that we can eat together to fill in some of the morning. So
> what would you suggest (note - we're in Australia, NOT the US.
> Biscuits, waffles etc are alien to us)

Since you're going to have a big feast for lunch, why not something
light for breakfast? Maybe a selection of fruits, crescents, and jam.

Kajikit > wrote in
:

> I want to start a new tradition. We get up and do the presents and
> then just sort of sit around for a few hours until it's time to go to
> my aunt's place for the big 'family do' at 11am. Instead of sitting
> around playing with our new presents I want to make us a nice
> breakfast that we can eat together to fill in some of the morning. So
> what would you suggest (note - we're in Australia, NOT the US.
> Biscuits, waffles etc are alien to us)
>

We often have croissants (purchased, not home made!) for Christmas morning
breakfast. One year I did them with very thinly sliced ham and Swiss cheese
in them, then heated in oven till cheese melted. Another year we had them
as is, accompanied by strawberries macerated in verjuice and a little
caster sugar.

How about a plate of croissants or other breakfasty pastries such as
cinnamon rolls, and a selection of fresh fruit. Since Christmas here is in
summer we have all those beautiful tropical and stone fruits to pig out on.
Serve up a plate of ripe mango, plums and strawberries. Or
peaches/nectarines and raspberries. Not too heavy, so it won't interfere
with your lunch.

Or - Nigella Lawson has a recipe for muffins made with dried fruits (dried
cranberries, I think - can't remember what else) and spices which she calls
Christmas muffins and serves for Christmas Day breakfast. It's some ungodly
hour here and I need to try to get a couple of hours sleep before I have to
get ready for work (was Christmas shopping and not home till well after
ten, then writing cards etc. - I'm waaaaay behind this year - for a few
hours, and then I just couldn't sleep!) so I won't type it out now. I'll
post it tomorrow night - it's in her Domestic Goddess book I think.


--
Rhonda Anderson
Penrith, NSW, Australia

Kajikit > wrote in message >. ..
> I want to start a new tradition. We get up and do the presents and
> then just sort of sit around for a few hours until it's time to go to
> my aunt's place for the big 'family do' at 11am. Instead of sitting
> around playing with our new presents I want to make us a nice
> breakfast that we can eat together to fill in some of the morning. So
> what would you suggest (note - we're in Australia, NOT the US.
> Biscuits, waffles etc are alien to us)
>
> I thought maybe fried bacon, poached eggs and potato
> pancakes/fritters? I'm lousy at making real pancakes but the potato
> ones sound easy enough - much less dependent on the exact correct pan
> temperature...
>
> Lunch will be turkey, chicken and all the trimmings so we don't need
> anything very heavy. I just want it to be nice and a little exotic
> compared to our usual cereal and toast.
>
> (huggles)

Here's what I'm making for my light Christmas breakfast - 1) some sort
of scone and 2) berries topped with yogurt, honey, and granola. If
people want extra protein, I plan on putting out a plate of
soft-boiled eggs or cheese.

I love what some Americans call "lifesaver," traditionally served on
Christmas morning (so called because it's a one-dish meal that can be
prepared the night before), but find that it's now too heavy for most
in my family. Basically, you line a greased baking dish with cubed
bread and place layers of cheese, bacon or chopped sausage on top
(I've tried layers of spinach and mushrooms for a healthier version,
but it's not as tasty), cover it all with a mixture of beaten eggs and
bread, and let it soak overnight...the next morning, you bake it for
45 minutes (give or take) and have a nice breakfast casserole.

>> Kajikit > wrote

>> > I want to start a new tradition. We get up and do the presents and
>> > then just sort of sit around for a few hours until it's time to go to
>> > my aunt's place for the big 'family do' at 11am. Instead of sitting
>> > around playing with our new presents I want to make us a nice
>> > breakfast that we can eat together to fill in some of the morning. So
>> > what would you suggest (note - we're in Australia, NOT the US.
>> > Biscuits, waffles etc are alien to us)
>> >
>> > I thought maybe fried bacon, poached eggs and potato
>> > pancakes/fritters? I'm lousy at making real pancakes but the potato
>> > ones sound easy enough - much less dependent on the exact correct pan
>> > temperature...
>> >
>> > Lunch will be turkey, chicken and all the trimmings so we don't need
>> > anything very heavy. I just want it to be nice and a little exotic
>> > compared to our usual cereal and toast.

If you're up to double-duty cooking on the Day, by all means go for
it. My family's 'tradition' was an unusually extravagent store-bought
coffee cake (a Sara Lee pecan thingy), coffee, and juice. Make the
coffee; pour the juice; heat the pastry. "Just sitting around playing
with our new presents" might be the activity of choice.

"Kajikit" > wrote in message
...
> I want to start a new tradition.
>
> I thought maybe fried bacon, poached eggs and potato
> pancakes/fritters? I'm lousy at making real pancakes but the potato
> ones sound easy enough - much less dependent on the exact correct pan
> temperature...
>
> Lunch will be turkey, chicken and all the trimmings so we don't need
> anything very heavy. I just want it to be nice and a little exotic
> compared to our usual cereal and toast.

Your own thought sounds good, but I would substitute grapefruit for the
potato pancakes/fritters, since you will be having all the turkey trimmings
at lunch.

Eggs, bacon, grapefruit. Mmm. Simple and not overly filling. But if that
isn't enough, then you can through in a danish.

-Matt

Frogleg saw Sally selling seashells by the seashore and told us all
about it on Thu, 18 Dec 2003 22:23:24 GMT:

>>> Kajikit > wrote

>>> > Lunch will be turkey, chicken and all the trimmings so we don't need
>>> > anything very heavy. I just want it to be nice and a little exotic
>>> > compared to our usual cereal and toast.
>
>If you're up to double-duty cooking on the Day, by all means go for
>it. My family's 'tradition' was an unusually extravagent store-bought
>coffee cake (a Sara Lee pecan thingy), coffee, and juice. Make the
>coffee; pour the juice; heat the pastry. "Just sitting around playing
>with our new presents" might be the activity of choice.

Sounds nice... I don't have to cook ANYTHING for Christmas lunch - in
the family allotment I wound up with breadsticks and custard sauce
(and my relatives prefer both to be storebought because they're a
bunch of culinary heathens!) Occasionally I've attempted to bring
other things as a bonus, but they don't really want it. So I want to
do something to make the day special, and that leaves breakfast for my
immediate family, who WILL appreciate it. Anyway, I hope you have a
nice relaxed day...

(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Steve Calvin saw Sally selling seashells by the seashore and told us
all about it on Thu, 18 Dec 2003 08:51:56 -0500:

>Eggs Benedict?

>Hollandaise sauce. A hardly cooked beaten egg yolk, gently thickened
>with hot drawn butter, plus a squirt of lemon juice. The lemon flavor
>should be prominent but not overwhelming. Hollandaise should not be too
>buttery, which overwhelms the flavor of the poached eggs and Canadian
>bacon beneath it. Low-end eggs Benedict is served with instant
>hollandaise sauce (reviewed on this site's recipes page.).
>
>Side dish. Always potatoes, and traditionally home fries, an excellent
>foil for mopping up stray yolk and sauce.
>
>Beverages. Juice, mimosas, and bloody Marys are popular. Coffee or tea
>complements or finishes the meal.

Mmmm... now this sounds good! I love eggs benedict. The bacon and egg
and muffin bit are easy enough. I wonder if I'm up to making the
hollandaise? Isn't it rather finnicky? I've never tried it before.
Actually I've hardly ever made sauce of any description. We're not a
big 'sauce' family. Can anybody give me some tips?

(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Kajikit wrote:

> Steve Calvin saw Sally selling seashells by the seashore and told us
> all about it on Thu, 18 Dec 2003 08:51:56 -0500:
>
>
>>Eggs Benedict?
>
>
>>Hollandaise sauce. A hardly cooked beaten egg yolk, gently thickened
>>with hot drawn butter, plus a squirt of lemon juice. The lemon flavor
>>should be prominent but not overwhelming. Hollandaise should not be too
>>buttery, which overwhelms the flavor of the poached eggs and Canadian
>>bacon beneath it. Low-end eggs Benedict is served with instant
>>hollandaise sauce (reviewed on this site's recipes page.).
>>
>>Side dish. Always potatoes, and traditionally home fries, an excellent
>>foil for mopping up stray yolk and sauce.
>>
>>Beverages. Juice, mimosas, and bloody Marys are popular. Coffee or tea
>>complements or finishes the meal.
>
>
> Mmmm... now this sounds good! I love eggs benedict. The bacon and egg
> and muffin bit are easy enough. I wonder if I'm up to making the
> hollandaise? Isn't it rather finnicky? I've never tried it before.
> Actually I've hardly ever made sauce of any description. We're not a
> big 'sauce' family. Can anybody give me some tips?
>
> (huggles)
>
> ~Karen AKA Kajikit
>
> Nobody outstubborns a cat...
>
> Visit my webpage: http://www.kajikitscorner.com
> Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
> Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Well, making it *is* kind of touchy. In a "pinch", use Knorr's
pre-packaged instant. It's actually not too shabby. I'd suggest that
until you've screwed it up a few times and figured it out... <g>

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

MrAoD saw Sally selling seashells by the seashore and told us all
about it on 18 Dec 2003 14:34:01 GMT:

>Kajikit asks:
>
>>I want to start a new tradition. We get up and do the presents and
>>then just sort of sit around for a few hours until it's time to go to
>>my aunt's place for the big 'family do' at 11am. Instead of sitting
>>around playing with our new presents I want to make us a nice
>>breakfast that we can eat together to fill in some of the morning. So
>>what would you suggest (note - we're in Australia, NOT the US.
>>Biscuits, waffles etc are alien to us)
>
>And so the first respondent suggested french toast . . . <g>

but of course... lol btw, I LOATHE French Toast - I thought it might
be nice so i tried it a couple of times and whatever way you slice it
it's still soggy bread...

>Tell ya what, hons, here's our staple, it's called Eggs Norwegian. Basically
>Eggs Benedict except we substitute lox (cured salmon) for the Canuck Bacon, and

Thanks for this! It doesn't sound as difficult as I thought it was...
maybe I'll try it
(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

In article >, Kajikit
> wrote:

> I want to start a new tradition. We get up and do the presents and
> then just sort of sit around for a few hours until it's time to go to
> my aunt's place for the big 'family do' at 11am. Instead of sitting
> around playing with our new presents I want to make us a nice
> breakfast that we can eat together to fill in some of the morning. So
> what would you suggest (note - we're in Australia, NOT the US.
> Biscuits, waffles etc are alien to us)
>
> I thought maybe fried bacon, poached eggs and potato
> pancakes/fritters? I'm lousy at making real pancakes but the potato
> ones sound easy enough - much less dependent on the exact correct pan
> temperature...
>
> Lunch will be turkey, chicken and all the trimmings so we don't need
> anything very heavy. I just want it to be nice and a little exotic
> compared to our usual cereal and toast.
>
> (huggles)
>
> ~Karen AKA Kajikit
>
> Nobody outstubborns a cat...
>
> Visit my webpage: http://www.kajikitscorner.com
> Allergyfree Eating Recipe Swap:
> http://groups.yahoo.com/group/Allergyfree_Eating
> Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

How about a spread similar to that presented to her guests by Margaret
Suran a couple weeks ago? Breads, cold meats, cheese, delicious fruit,
juice, and coffee. I'd opt for easy-to-prepare-ahead-and-serve over
anything big and hot (bacon, eggs, potatoes), especially since you're in
the Southern Hemisphere and it's hot.
--
-Barb
12-17-03: Melba Does Manhattan pix in entirety have been
added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

"> > > I want to start a new tradition. We get up and do the presents and
> > > then just sort of sit around for a few hours until it's time to go to
> > > my aunt's place for the big 'family do' at 11am. Instead of sitting
> > > around playing with our new presents I want to make us a nice
> > > breakfast that we can eat together to fill in some of the morning. So
> > > what would you suggest (note - we're in Australia, NOT the US.
> > > Biscuits, waffles etc are alien to us)
> > >
> > > I thought maybe fried bacon, poached eggs and potato
> > > pancakes/fritters? I'm lousy at making real pancakes but the potato
> > > ones sound easy enough - much less dependent on the exact correct pan
> > > temperature...
> > >
> > > Lunch will be turkey, chicken and all the trimmings so we don't need
> > > anything very heavy. I just want it to be nice and a little exotic
> > > compared to our usual cereal and toast.
> > >
> > > (huggles)
> > >
I would go with something very light [to leave room for lunch] What about a
nice large Panettone with lashings of good quality coffee to dunk it in. We
spread the food out over the day, smoked salmon and champagne at about
11-12, then the turkey at say 1-2 and finally the xmas pudding at say 3-4 or
at least after the queens speach usually at 3. Finally the Xmas cake and
tea at 6pm with maybe a cold turkey sanwich and a few drinks later if you
are staying up.
Diane
Diane

PENMART01 wrote:

>
>
> ---Authentic French Toast---
>
> Sheldon
>

authentic.... lol lol
sheldon you are pathetic. go to alt.clowns that is the right place for
you. bozo

In article >,
Kajikit > wrote:
> I want to start a new tradition. We get up and do the presents and
> then just sort of sit around for a few hours until it's time to go to
> my aunt's place for the big 'family do' at 11am. Instead of sitting
> around playing with our new presents I want to make us a nice
> breakfast that we can eat together to fill in some of the morning. So
> what would you suggest (note - we're in Australia, NOT the US.
> Biscuits, waffles etc are alien to us)
>
> I thought maybe fried bacon, poached eggs and potato
> pancakes/fritters? I'm lousy at making real pancakes but the potato
> ones sound easy enough - much less dependent on the exact correct pan
> temperature...

We always have smoked salmon, sausage rolls, and champagne while we open our
presents in the morning. And oysters if we can find nice ones.

Very easy to make, just heat up the sausage rolls, and put everything else on
a plate.

We had a small christmas breakfast for friends and my wife fixed a ham -
egg - hashbrown casarole and a side of biscuits and gravey with a fruit cup
on the side with juice and coffee and they loved it.

"hahabogus" > wrote in message
...
> Kajikit > wrote in
> :
>
> > I want to start a new tradition. We get up and do the presents and
> > then just sort of sit around for a few hours until it's time to go to
> > my aunt's place for the big 'family do' at 11am. Instead of sitting
> > around playing with our new presents I want to make us a nice
> > breakfast that we can eat together to fill in some of the morning. So
> > what would you suggest (note - we're in Australia, NOT the US.
> > Biscuits, waffles etc are alien to us)
> >
> > I thought maybe fried bacon, poached eggs and potato
> > pancakes/fritters? I'm lousy at making real pancakes but the potato
> > ones sound easy enough - much less dependent on the exact correct pan
> > temperature...
> >
> > Lunch will be turkey, chicken and all the trimmings so we don't need
> > anything very heavy. I just want it to be nice and a little exotic
> > compared to our usual cereal and toast.
> >
> > (huggles)
> >
> > ~Karen AKA Kajikit
> >
> > Nobody outstubborns a cat...
> >
> > Visit my webpage: http://www.kajikitscorner.com
> > Allergyfree Eating Recipe Swap:
> > http://groups.yahoo.com/group/Allergyfree_Eating Ample Aussies Mailing
> > List: http://groups.yahoo.com/group/ampleaussies/
> >
>
> Perhaps one of those french toast casserole things...Most of the prep can
> be done the night before and only needs oven cooking in the morning.
>
> Usual combinations are eggs, toast, milk/cream and breakfast sausages plus
> some sweetener like maple syrup or brown sugar.
>
> No point in giving a recipe...they are legion and I don't know your
tastes.
>
> --
> And the beet goes on! (or under)
> -me just a while ago

Kajikit saw Sally selling seashells by the seashore and told us all
about it on Thu, 18 Dec 2003 17:22:03 +1100:

Thanks for the suggestions everyone! I think I'll try the hollandaise
some other time when I'm not under pressure. It really doesn't sound
that hard if I could just get the timing right... but Christmas
morning is not the time to experiment!

I think we'll have croissants, fresh ham and cheese, fresh-squeezed
orange juice and a fruit plate with cherries etc. I love fresh fruit
and it's not heavy... this also has the bonus that I don't have to
actually 'cook' it unless people decide they want an omelette too (and
that's EASY)
(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Snip OP ------
Kaijit, my household will be treated to the liberty toast casserole
(made with egg nog and dried cranberries). In observance of Xmas, we're
serving Virgin Marys, though.

~~~Gina~~~

On Fri, 19 Dec 2003 01:49:23 GMT, Steve Calvin >
arranged random neurons, so they looked like this:

>Well, making it *is* kind of touchy. In a "pinch", use Knorr's
>pre-packaged instant. It's actually not too shabby. I'd suggest that
>until you've screwed it up a few times and figured it out... <g>

A restaurant I loved in Bailey CO used to serve seafood benedict,
which was really just shrimp on a toasted muffin with hollandaise
sauce. It was simple and fabulous. I begged for the hollandaise recipe
and the server said it was Knorr's! Somehow, I didn't like it as much
after that ;-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove "gotcha"

On Sat, 20 Dec 2003 14:32:50 -0800, Terry Pulliam Burd
> wrote:

>A restaurant I loved in Bailey CO used to serve seafood benedict,
>which was really just shrimp on a toasted muffin with hollandaise
>sauce. It was simple and fabulous. I begged for the hollandaise recipe
>and the server said it was Knorr's! Somehow, I didn't like it as much
>after that ;-)

It's hard for foodies to admit that some commercial/instant/frozen
prep actually tastes pretty good. A distant relative of the
restaurant-owning family extracted the recipe for a *divine* chile con
queso for me some years ago. Quel horrible surprise when it turned out
to be Velvetta-based! I *like* Stouffer's spinach souffle. And that
green bean casserole. I spent hours yesterday making my own chicken
broth. We're all a bundle of contradictions. :-)

Frogleg wrote:
> On Sat, 20 Dec 2003 14:32:50 -0800, Terry Pulliam Burd
> > wrote:
>
>
>>A restaurant I loved in Bailey CO used to serve seafood benedict,
>>which was really just shrimp on a toasted muffin with hollandaise
>>sauce. It was simple and fabulous. I begged for the hollandaise recipe
>>and the server said it was Knorr's! Somehow, I didn't like it as much
>>after that ;-)
>
>
> It's hard for foodies to admit that some commercial/instant/frozen
> prep actually tastes pretty good. A distant relative of the
> restaurant-owning family extracted the recipe for a *divine* chile con
> queso for me some years ago. Quel horrible surprise when it turned out
> to be Velvetta-based! I *like* Stouffer's spinach souffle. And that
> green bean casserole. I spent hours yesterday making my own chicken
> broth. We're all a bundle of contradictions. :-)

Yup, I find the Knorrs sauces perfectly acceptable especially if
crunched for time.

A resteraunt what we used to haunt when we lived in Kingston NY had
the best gravy. When we were moving I asked the waitress if it would
be possible to get the recipe because we were moving. She said that
she'd see. Came back in a bit with the old "it's a secret" line. Then
she started to laugh and kind of whispered "it's Cains". Problem is, I
can't find it anywhere for sale to the public. No biggie really.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

Steve Calvin wrote:
>
> Frogleg wrote:
> > On Sat, 20 Dec

> > It's hard for foodies to admit that some commercial/instant/frozen
> > prep actually tastes pretty good. A distant relative of the
> > restaurant-owning family extracted the recipe for a *divine* chile con
> > queso for me some years ago. Quel horrible surprise when it turned out
> > to be Velvetta-based! I *like* Stouffer's spinach souffle. And that
> > green bean casserole. I spent hours yesterday making my own chicken
> > broth. We're all a bundle of contradictions. :-)
>
> Yup, I find the Knorrs sauces perfectly acceptable especially if
> crunched for time.
>
> A resteraunt what we used to haunt when we lived in Kingston NY had
> the best gravy. When we were moving I asked the waitress if it would
> be possible to get the recipe because we were moving. She said that
> she'd see. Came back in a bit with the old "it's a secret" line. Then
> she started to laugh and kind of whispered "it's Cains". Problem is, I
> can't find it anywhere for sale to the public. No biggie really.

Who was it here who used to go dumpster diving to see what the
restaurants were using in their food by the containers they'd
discarded. Pretty amusing. I frequent this place, I used to really
like their ribs (among other dishes) and I wondered if they were so
good due to the BBQ sauce. Well, guess what, they brought something
out to the bar in an Open Pit bucket. Oh. (laugh)

nancy

I am doing: Champagne mimosas, hard boiled eggs halved in a creamy,
light curry sauce, chilled fresh melon balls, serrano ham slices rolled
up to look like little roses and a hearty brew of good coffee with
regular fresh cream, and or, whipped cream dollops with a sprinkle of
freshly ground cinnamon. Good Cheers!

Just a Jeanie

Nancy Young saw Sally selling seashells by the seashore and told us
all about it on Sun, 21 Dec 2003 09:28:15 -0500:

>Steve Calvin wrote:
>>

>> A resteraunt what we used to haunt when we lived in Kingston NY had
>> the best gravy. When we were moving I asked the waitress if it would
>> be possible to get the recipe because we were moving. She said that
>> she'd see. Came back in a bit with the old "it's a secret" line. Then
>> she started to laugh and kind of whispered "it's Cains". Problem is, I
>> can't find it anywhere for sale to the public. No biggie really.

It's always interesting to peer into the kitchen when you go to a
restaurant or bistro with an open kitchen. Centrestage in one place
was a giant-sized catering jar of Masterfoods Cajun seasoning -
exactly the same as we use at home! I wish we could get a jar that
size - they sell it in the supermarket in titchy little containers,
and we go through a jar in a month.
~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/