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What should I make for a quiet family Christmas breakfast?
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/ |
What should I make for a quiet family Christmas breakfast?
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 |
What should I make for a quiet family Christmas breakfast?
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 |
What should I make for a quiet family Christmas breakfast?
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 |
What should I make for a quiet family Christmas breakfast?
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. |
What should I make for a quiet family Christmas breakfast?
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." |
What should I make for a quiet family Christmas breakfast?
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. |
What should I make for a quiet family Christmas breakfast?
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/ |
What should I make for a quiet family Christmas breakfast?
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. |
What should I make for a quiet family Christmas breakfast?
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 |
What should I make for a quiet family Christmas breakfast?
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. |
What should I make for a quiet family Christmas breakfast?
>> 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. |
What should I make for a quiet family Christmas breakfast?
"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 |
What should I make for a quiet family Christmas breakfast?
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/ |
What should I make for a quiet family Christmas breakfast?
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/ |
What should I make for a quiet family Christmas breakfast?
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. |
What should I make for a quiet family Christmas breakfast?
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/ |
What should I make for a quiet family Christmas breakfast?
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." |
What should I make for a quiet family Christmas breakfast?
"> > > 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 |
What should I make for a quiet family Christmas breakfast?
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 |
What should I make for a quiet family Christmas breakfast?
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. |
What should I make for a quiet family Christmas breakfast?
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 |
What should I make for a quiet family Christmas breakfast?
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/ |
What should I make for a quiet family Christmas breakfast?
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~~~ |
What should I make for a quiet family Christmas breakfast?
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" |
Too picky? was: What should I make for a quiet family Christmas breakfast?
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. :-) |
Too picky? was: What should I make for a quiet family Christmasbreakfast?
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. |
Too picky? was: What should I make for a quiet familyChristmasbreakfast?
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 |
What should I make for a quiet family Christmas breakfast?
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 |
Too picky? was: What should I make for a quiet family Christmasbreakfast?
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/ |
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