Christmas Morning Breakfast Ideas

I just thought that I'd share a few Christmas morning breakfast ideas that are quick and easy for that special day.  I love to make this French Toast Bread Pudding.  This can be prepared the night before, refrigerate and baked while open Christmas presents.  Don't forget to make the Fat Sauce to drizzle over the top.

Maple Oatmeal Scones are fabulous.

Blueberry Banana Pancakes.  You can turn this recipe into a pancake bar and sprinkle and spread with everyone's favorite topping.  My new favorite is Speckuloos smeared all over the top.  I have found Speckuloos by the peanut butter and my local grocery store (Harmon's in Utah).  If you can find the crunchy kind, buy that.  I can only find the smooth.  Yum!

I'm making Baked Oatmeal on Christmas Eve.  LOVE IT!  I recently added 1/2 cup cooked pumpkin to the wet ingredients...DIVINE!

Finally...Janet's Granola.  It's seriously the best.  I love it with Arizona oranges sliced in Wallaby Vanilla Yogurt topped with the Granola...a LOT of granola.  My fingers are still crossed that my sister sent me some of those Arizona oranges for Christmas.   Please, please.

Have a Merry Christmas and safe and happy New Year.

Slow Roasted Prime Rib

Several years ago I decided that I would prepare a Christmas Eve dinner in keeping with our heritage.

Our menu would consist of "Roast Beast", Yorkshire pudding, Duchess Potatoes (which the Pioneer Woman has posted this week on her blog) and Steamed Carrot Pudding.

My Grandmother (the same one that dipped chocolates) made THE best Steamed Carrot Pudding. We cannot go one single Christmas without her steamed pudding.  Someday I will definitely post that recipe.

I have become rather fond of slow roasting Prime Rib.  

Three tips for a perfect rib roast:  1) bring the beef to room temperature before cooking, 2) baste often and 3) let it rest before carving.

You will need a 3-bone roast (about 6 lbs), 3 tablespoons of fleur de sel or other flaky sea salt (kosher works), 1 1/2 tablespoons coarsely cracked pepper, 1 tablespoon of olive oil, 8-10 sprigs fresh rosemary, 8-10 sprigs, fresh thyme, 10 medium cloves garlic (smashed), 3 tablespoons unsalted butter, cut into 1/2-inch cubes.

Take the beef out of the refrigerator for 2-3 hours before cooking so it can come to room temperature.

I like to cut the ribs off the roast.

Then I re-tie it onto the roast.  I know it seems stupid, but it really makes carving time so simple.  

I know you are asking, "why doesn't she just by a boneless Prime Rib Roast.  Well, the ribs serve as a rack for the meat during roasting.  It actually works quite well.

Oh, by the way, if you haven't noticed I am using a 2 rib roast.   I just have four for dinner and I don't want a ton of left overs.

Rub the meat all over with the salt.

Rub with coarse ground pepper.

Preheat your oven to 325 degrees.

Heat a skillet over high heat for one minute then add 1 tablespoon of olive oil.  If you have a exhaust fan, now would be a good time to turn it on.  

Place the meat in the hot skillet and brown on all sides.

Make sure to brown the tops, sides...everywhere you can.

Smash 10 cloves garlic with a knife...or whatever it is you use to smash garlic.

Place the meat in a roasting pan with the ribs down to serve as a rack.  You can also use a rack if you prefer.

Place the smashed garlic on top of the roast.

Top with the sprigs of fresh thyme.

Add the fresh rosemary.

Place the butter on top of the rosemary.  When the butter melts it creates rich drippings for basting.

Meat thermometers are very handy to have.  

If you have a one of these dandy tools, insert it into the center of the meat.  Make sure the thermometer is not touching the bone.

Place in the preheated oven and roast for about 2 to 2 1/2 hours.

Baste the meat every 30 minutes with the drippings from the meat.  Use a bulb baster or a large spoon.   

When the meat has reached your desired temperature remove from the oven.  There is a chart below.

Remove the herbs and garlic.  

***THIS IS IMPORTANT***  LET THE MEAT REST FOR 15 MINUTES BEFORE CUTTING!

This  will keep the juices inside the meat instead of running our all over the cutting board.

When you are ready to carve the meat, cut the strings.

Remove the ribs.  There is someone generally around that loves to chew on the ribs.  Sometimes I just save them for a fabulous beef soup bone.

Carve.  The end pieces are generally the most well done.  They also have all the flavor of the seasonings.

There are only two end pieces, which leaves for a discussion as to who GETS them.  

I cooked my roast to 150 degrees for a medium doneness.   I don't think that's a proper term.

I am now left with perfect drippings for the Yorkshire pudding...that's another post.

Slow Roasted Prime Rib

3-bone beef rib roast (about 1 lbs.)

3 Tbs. Kosher salt

1 ½ Tbs. coarsely cracked pepper

1 Tbs. extra-virgin olive oil

8 to 10 sprigs fresh rosemary

8 to 10 springs fresh thyme

10 medium cloves garlic, smashed and peeled

3 Tbs. unsalted butter, cut into ½-inch cubes

Take the beef out of the refrigerator 2 hours before cooking so it can come to room temperature.  After 30 minutes, season the meat on all sides with the kosher salt and cracked black pepper.

Position rack in the center of the oven and heat oven to 325 degrees.  Turn on the exhaust fan.  Heat a 12-inch skillet over high heat for 1 minute. Swirl in the olive oil and, when the oil puts off it first wisp of smoke, place the beef in the pan, and sear it on all the outer sides ( Not the cut sides) until well browned, 6 to 8 minutes total. 

Use a set of tongs to flip the beef; be careful of splattering oil.  With the two sets of tongs, transfer the beef, bone side down, to a roasting rack set in a small roasting pan.  Arrange the rosemary, thyme, garlic, and butter evenly on top. 

Roast the beef, basting every 30 minutes with a bulb baster, until a thermometer inserted into the center reads 120 – 125 degrees for rare, about 2 hours.  Cook 130 to 135 degrees for medium-rare (about 2 ½ hours). 140 to 145 for medium (about 2 ½ hours).  Let the meat rest at least 15 minutes before carving.


Adapted from Fine cooking magazine.

I hope you have a fabulous celebration.

  

Christmas Wassail

When I was a little girl, every Christmas eve our family would go to my Great Aunt Naoma's home for a party.  The first step into her home I could smell  a ham cooking in the oven and her Christmas Wassail simmering on the stove.  The aroma of cinnamon and cloves filled her home.  Her living room sparkled with her aluminum tree that had lights on it that blinked to the beat of the Christmas music playing.

I couldn't wait for this meal.  It was the only time during the year I would drink wassail.  

I vowed as a child that I would carry on the tradition of Aunt Naoma's wassail every Christmas Eve.

For some strange reason my dad was not so fond of the hot beverage.  One Christmas Eve he said to me, "can't we go one Christmas without that crap"?  The answer was simple...NO!

My dear friends I give to you Aunt Naoma's Christmas Wassail.

You will need about a gallon of cranberry juice, one 12-oz can of frozen lemonade, one 12-oz can of frozen orange juice.  2 1/2 cups of sugar, 1 cinnamon stick, 10 whole cloves and 8 allspice berries.  

If you don't have allspice berries, you can just leave them out.

In an extremely large pot (one that will hold 2 gallons) add 5 quarts of water.

Add the sugar.

Toss in the cloves, allspice berries

and cinnamon stick.

Stir to dissolve the sugar a bit.  Bring the mixture to a simmer.  Simmer for 10 minutes.

After 10 minutes you can remove the spices.  If you would like a stronger spice flavor, just let them simmer with the remaining ingredients then remove when the spice is to your liking.

Add the cranberry juice.

The lemonade concentrate.

And the orange juice concentrate.  Bring the wassail to a simmer.  I don't like to let my wassail boil because

it does something funky to the pulp from the lemonade and orange juice.  Just my preference.  

That's it.  It's ready to serve.

I serve Aunt Naoma's wassail with appetizers at our Christmas Eve dinner.  There is always plenty leftover.  I have frozen the leftover wassail in small containers to pull out for the nasty winter colds and flu.  It really is warm and comforting when your body aches and chills.

Christmas Wassail

5 quarts water

1 gallon cranberry juice, or apple cider

1 12-oz can frozen lemonade concentrate

1 12-oz can frozen orange juice concentrate

2 1/2 - 3 cups sugar

1 cinnamon stick

10 whole cloves

8 allspice berries

In a very large pot mix water, sugar, and spices.  Simmer for 10 minutes then remove spices.  Add cranberry juice, lemonade and orange juice.  Reheat to a simmer.  Do not bring to a rapid boil.  

Makes 2 gallons plus two cups.  This recipe can easily be cut in half

I hope you warm yourself with my Aunt Naoma's Christmas Wassail.  It will soon become your families favorite smell and flavor or Christmas.

Christmas Chocolates Winners

Thank you so much for sending me your Christmas food traditions.  I was sincerely touched by all of them. You have some amazing family traditions stories. I'm wondering how I can fit them all into one the month of December.  I have decided to have you all adopt me into your family so that I can experience all of your fabulous Christmas traditions.  Aarthi my family and I would like to adopt you and your traditions from India.  We stood around the computer and read about the fabulous foods your make while our mouths were watering.

I remember many traditions from my childhood, but I remember special treats brought to our house by neighbors the most.  Every gift  was a homemade delight.   Liala's Norwegian cookies topped the list.  Today our family looks forward to Becky's Baklava (we say with reverence) or Lisa homemade fudge sauce (amazing).
I think we have become so busy with the holidays that these homemade traditions are starting to fade.   I believe we need to pass them on to our children and grandchildren.  Let the legacy continue.

Thank you for making my Christmas so wonderful with your stories and traditions.  I am in awe with how much you do.


The winners for the chocolates giveaway are via random.org:

Megan Trueblood from New York
Joni Larsen Marshall from Stansbury Park, Utah




Here are a couple of fabulous desserts you may want to consider for the holidays

Le Bete Noir  if you are a chocoholic.  This is a deep chocolate flourless torte.  It is so easy to make and can be made several days in advance.  It can also be frozen and removed from the freezer a few hours before you want to serve.  

 If you really want to impress everyone, try this Dark Chocolate Crepe Cake

I have posted this in three separate posts to make it less daunting.  

Two fabulous chocolate desserts that would completely impress your family and friends. 

Merry Christmas.

Christmas Chocolates and a Chocolates Giveaway

I originally posted without a giveaway.  I was thinking I was too late to send out boxes of chocolates then my arm was twisted by a few comments. I'm such a push over.  At the bottom of the page you will find an entry form.

The season has arrived for me to dip my Christmas chocolates.  You can check out Last years chocolate post

for a little more history as to why I spend two weeks of my Christmas season covered in chocolate.

The first year I was married I was determined to learn how to make my grandmother's chocolates.  She was so patient with me as she gave me recipes and explanation over the phone.  I followed her instructions to the letter.  She told me that she beat her fondant out on her back porch in the cold in her robe and nightgown...I did the same.  It took hours of hand beating to get the fondant to "turn" and I thought I would just about freeze to death out in the cold beating that fondant.  Almost 20 years later and light went on in my head and I decided to try my Kitchenaid mixer.  I sat it out on the back porch, plugged it in and let the machine to the work. What took me so long to figure that out?

Grandma's recipes are "tried and true".  I have had to make adjustments and some tweaking over the years, but I must admit I have not found a fondant equal to my grandmothers.

This year I introduced a new truffle to the family.  Cardamom Chili dipped in dark chocolate.  It's heavenly, however, I wish I would have added more chili to create a little bit more heat.  We give it the thumbs up!

I think it will stay for a few years.

Here is a list of the following truffles that I made for Christmas 2011:

Mint cream fondant dipped in semi-sweet chocolate

Rum cream fondant dipped in semi-sweet chocolate and rolled in toasted hazelnuts

Coconut and toasted Almond Joys dipped in milk chocolate

Caramel Turtles made with rich caramel and Georgia pecans dipped in milk chocolate

Sea Salt Caramels dipped in milk chocolate and sprinkled with Tahitian vanilla bean and french sea salt

Butter English Toffee dipped in milk chocolate then rolled in toasted almonds

Dark Chocolate Lavender Truffle sprinkled with sugared violet petals from Chartres, France

Gingerbread Truffles topped with candied ginger

Cardamom Chili Truffles sprinkled with chopped pistachio nuts

Cashew clusters dipped in milk chocolate  (I make the clusters to use up any excess chocolate)

Toasted almond clusters dipped in dark chocolate

After a week of preparing the centers for the chocolates, it's time to dip.

I begin by slowly melting a 10 lb block of chocolate.  I purchase Belgian Callebaut in light and semi-sweet.

I have a large warming pan that can melt a 10 lb. block.  It's fabulous.

I prepare the centers and cut the caramel before dipping.

I use a marble slab for dipping and tempering of the chocolate. 

I'm ready to dip.

 Last year I started a tradition of letting Emi, my granddaughter dip her own caramels.

Emi is now a pro and will probably carry on the tradition of chocolate dipping.

What could be better than playing in warm melted chocolate?

How about licking your fingers clean!  It can't be helped...you have to lick the fingers at least once.

I can assure you that Emi takes home all of the chocolates that she dips and I clean off the marble slab

and put on new chocolate before I begin my own dipping.

Dipped Almond Joys.

Dipped Turtles.

I have sampled one chocolate from each tray and I'm here to report they are just as delicious as Grandma's.

Lavender Truffles topped with candied Violets from Chartre, France.

Love these!

Gingerbread Truffles aka "Nipples of Venus".

Divine!

I usually spend three 10-12 hour days dipping.   After dipping I carefully layer the chocolates between sheets of waxed paper and store in tins.  They are kept in a cold room in our basement until I am ready to place them in boxes and deliver to friends and family.  

I have to admit that I tend to hold on to them for about a week.  At this point they are mine... ALL MINE!

After a week dipping recovery I begin to box the chocolates and get them ready for deliver.

This is the point where I eat the most.  It's all about quality control...I have to make sure they are worthy to be given as a Christmas gift.  Sometimes I come across a chocolate that just isn't pretty enough so I eat it.  

It takes me 4-5 hours to box and wrap my chocolate gifts.  

I have 60 boxes of chocolates sitting on my table ready to for delivery.  Don't worry I always stash some away for the family to nibble on for a few weeks.  

Another season of dipping in honor of a great woman, my Grandmother.  I'm so grateful she passed on her tradition and talent to me.  This way I can  create something in my kitchen that I can share with my friends, neighbors and family that would show how much I really care for them.  Each one of my chocolates are carefully dipped with love.

Christmas is a celebration of the birth of our Savior, Jesus Christ.  I believe that Christmas should be big and grand for that reason.  Can you think of a greater cause for celebration?  Jesus Christ was born in Bethlehem to Mary.   His arms are stretched out to us always with the great invitation to "come unto Him".  I will rejoice during the Christmas season as I give a little homemade gift to those I love in celebration of the birth of our Redeemer. 

This is just a short video that expresses the true meaning of Christmas to our family.
Enjoy!  You can view more my clicking here.

Merry Christmas!

With all my love,

Janet

As you wish:  I will giveaway two boxes of my Christmas chocolates.  Just fill out the form below and submit it to me.  The contest will end Dec. 17th at noon Mountain Standard Time.  Hopefully the winners will receive their treats before Christmas. I will do my best. I will ship anywhere that is possible.

Bon Chance!