A Brunch of Christmas Presents
Christmas is most certainly my favorite holiday of the year. More than the presents, turkey dinner, or Christmas Eve feast, I think it is Christmas morning that I most look forward to. It is the time of the day on the one day of the year that is reserved for untainted and unrestrained joy. It's a delight as those closest to you uncover the treasures of the tree and unload the bounty of the stockings, over hot coffee and cocoa. As family and friends we put aside our bickering, for a few hours at least. And we celebrate each other and all our differences with little gifts from the heart, small tokens of the affection that we may wait all year to show, but which is allowed expression on this very morning.
While Christmas is my favorite holiday of the year, brunch is possibly my favorite meal of the week. Like the holiday itself, brunch exists to make sure there is something to please everyone. For the early risers it is lunch, for the late risers it's breakfast. For the sweet-tooths there are pancakes and waffles in pools of cloying amber syrup. For the savory-inclined there are eggs and lox, omelets and bacon. On occasion one might even find a vegetable or two. It is a time of day on a day of the week (usually) when we are free to sit around for a leisurely meal and some good company, not to mention a mid-day cocktail or two!
It seems only natural then that I should also look forward to the brunch we eat on Christmas morning. The key to a beautiful Christmas morning brunch is to keep the meal simple but special. It has to be simple because anything elaborate will just take valuable time away from being with your loved ones. No one wants to miss gift opening because they are slaving over a waffle iron. But because this is not just any weekend brunch, there has to be an element of elegance that gives this morning the ceremonial significance it deserves.
As far as keeping it simple, my family has tried many tricks over the years. One of our most frequently used tactics is to mix together the dry ingredients for our favorite scone or muffin recipe the night before. Come morning, we preheat the oven and mix in the wet ingredients, thereby letting us enjoy hot breakfast treats fresh from the oven with 10 extra minutes to spend with our family in front of the tree.
Special can be as simple as an ingredient too pricey or too costly to your waistline to eat every day, thus the perfect addition for a once-a-year holiday. Smoked salmon on a platter with bagels, lox, and red onion couldn’t be simpler or less ordinary unless you are from New York City. A round of brie or some other special cheese served alongside those breakfast breads you prepped the night before, rounded out with a fruit salad, is a brunch good enough to stand out on any party buffet.
This year I want to give a little bit of something for everyone: sweets for the sweet tooth, protein for the carnivore, and maybe a few greens just to make Mom happy; it is Christmas after all. On the gift plate, under a lid of buttered crouton, my family will have a warm ramekin filled with layers of smoked salmon and silken eggs that have baked just until set. Alongside, thin, crisp spears of steamed green asparagus will receive a zesty coat of shallot and sherry vinaigrette. For balance, and in case our dessert lovers are feeling left out, a simple salad of tropical fruits topped with Greek yogurt and a drizzle of honey will complete the medley of Christmas treats.
This year on Christmas morning, we will celebrate with a favorite meal on a favorite day with the best people and a plate worthy to be a present for all. You should too.
Serves/Makes: 6
- 6 cups mixed tropical fruits*
- 2 cups Greek yogurt
- honey
* Such as pineapple, papaya, banana, along with any combination of berries. Everything should be cleaned and cut in inch chunks if large.
In a large, clear serving bowl, layer fruits with Greek yogurt. Drizzle all with honey and serve.
Made with black pepper, asparagus, salt, shallot, French mustard, sherry vinegar, olive oil
Serves/Makes: 6
- 2 bunches thin asparagus
- salt
- 1 large shallot
- 1 teaspoon French mustard
- 2 tablespoons sherry vinegar
- 1/2 cup olive oil
- black pepper
Rinse asparagus and snap off ends at the woody part.
In a shallow saute pan, add asparagus and water to cover with enough salt that the water tastes like the sea. Bring to a boil.
Boil for about 3-5 minutes depending on asparagus thickness, just until cooked but still slightly crispy to the bite.
Remove from hot water with tongs to a bowl of ice water to cool. Drain once cooled.
Meanwhile, mix mustard, vinegar, shallots, salt and pepper. Whisk in oil until dressing is combined.
In a serving dish, pour dressing over asparagus and allow to marinate until service.
Made with butter, smoked salmon, eggs, cream, salt and pepper, sandwich bread
Serves/Makes: 6
- butter
- 1/2 pound smoked salmon
- 12 eggs
- 2 tablespoons cream
- salt and pepper
- 6 slices sandwich bread
Preheat oven to 350 degrees F.
Bring a medium pot of water to a boil on back burner.
Butter individual 8 ounce ramekins. Divide smoked salmon among the ramekins, layering along the bottom.
Crack two eggs into each ramekin. Drizzle a tablespoon of cream in each ramekin and sprinkle with a bit of salt and a few cracks of pepper. Cover each ramekin loosely with a square of tin foil.
Place in a shallow baking dish. Add hot water from the pot to come halfway up the sides of the ramekin. Place in the oven and bake for 18-20 minutes or just until eggs are set.
Meanwhile, cut circles out of bread slices that are the same diameter or slightly wider than the ramekin.
Melt butter in a large saute pan over medium heat. Add bread and toast on both sides.
Serve baked eggs in the ramekin topped with a crouton to partly cover.
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2 comments
What do you do with the 2 extra ramikens and the 6 slices of bread?
Comment posted by Muriel
It's not eight ramekins, it's 8-ounce ramekins (6 of them if you are serving 6 people). Also, the bottom of the recipe was cut off which included the directions for the bread (has since been fixed)
Comment posted by CDKitchen
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