Receta Make Ahead Christmas Brunch
My class last Tuesday at Rolling Pin in Brandon was "Make Ahead Christmas Brunch". We had 8 students in attendance and a lot of fun! We started the morning off with Pomegranate Mimosa. A wonderful blend of 2 cups Pomegranate juice, 1 cup orange juice, 1/2 cup triple sec and a bottle of Cava or demi sec Champagne. It is best when everything but the Champagne is combined the night before and chilled, then when you are ready to serve, fill each glass half way with Champagne, when the bubbles subside pour in the pomegranate blend. While they were enjoying their drinks, I prepared a Fruit Salad with Cranberry Dressing, Baked Ham and Broccoli Strata and Cherry Stuffed French Toast with Cherry, Orange, Maple Syrup. The best part of this menu is everything can be made the night before. Then Christmas morning, all you have to do is pop it all in the oven. Oh so easy! The Strata can even be prepared with leftover ham.
Baked Ham and Broccoli Strata
- 2 10 ounce packages frozen chopped broccoli -- thawed and drained
- 3/4 pound thinly sliced deli ham -- cut into 1/2 inch strips
- 2 cups Swiss cheese -- shredded
- 1 8 ounce loaf French bread -- cut in 1 inch slices
- 6 eggs -- lightly beaten
- 2 cups milk
- 3 tablespoons dried minced onions
- 3 tablespoons Dijon mustard
- 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon paprika
- Combine broccoli, ham and cheese; spread half into a greased 13-in. x 9-in. x 2-in. baking dish. Arrange bread slices on top. Cover with remaining broccoli mixture. In a bowl, combine the eggs, milk, onion, mustard and hot pepper sauce. Pour over broccoli mixture. Sprinkle with paprika. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
- Fruit Salad with Cranberry Dressing
- 2 cups cranberries
- 1/3 cup water
- 1 cup sugar
- 1/4 cup orange juice
- bibb lettuce
- 2 large oranges -- peeled, cored and cut into wedges
- 2 large pears -- cored and sliced
- 2 kiwifruit -- peeled and sliced lengthwise into wedges
For dressing, in a medium saucepan combine cranberries and water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until berries just begin to pop. Remove saucepan from heat; stir in sugar and orange juice. When cool, press mixture through a sieve. Discard cranberry skins. Cover and chill the dressing about 2 hours or until thoroughly chilled. (The dressing will thicken slightly as it chills.)
To serve, line 6 small bowls or plates with lettuce leaves. Arrange fruit on lettuce leaves. Drizzle with dressing.
As requested, here are more pictures of my santa collection....or is it an addiction?