Got holiday leftovers? Turn Them into Fab Breakfasts!

From Denny: Things are getting down to the wire for the holiday cooking and you would rather not run to the store yet one more time. Take a look at what Bianca Borges Henry offers us as inspiring ideas for holiday morning meals - from holiday leftovers or extra ingredients on hand!

On the menu:

Breakfast strata
Cinnamon-orange baked french toast
Potato-crusted frittata

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Breakfast stratas are easy and always popular:

Breakfast strata

From: Bianca Borges Henry

Serves: 6 to 8

Bianca: This dish makes a perfect breakfast, particularly if you have house guests, for it can feed as many people as you've got! Make as little or as much as you want; use your leftovers; assemble it the night before and then bake it off in the morning while you make the coffee.

INGREDIENTS

• 1 tablespoon soft butter
• 8-9 cups of 1-inch cubed bread (any bread, even rolls, leftover or fresh)
• 1 cup milk
• 1/2 cup white wine (if no wine, increase milk by 1/2 cup)
• 4 ripe tomatoes, sliced 1/3-inch thick
• Salt and pepper
• 1 cup pesto (store-bought or homemade)
• 4 cups arugula leaves, or other leafy green
• 12 ounces cheese, sliced or grated (pretty much any cheese, Cheddar, Gouda, blue, brie, Swiss, Gruyere, etc.)
• 8 eggs
• 8 ounces sliced ham, Canadian bacon or prosciutto, etc.
• 1/2 cup grated Parmesan

DIRECTIONS

Butter a casserole dish, such as a 9x13 rectangular or 10x15 oval.

Add the milk and wine to the bread cubes, and toss to blend and absorb. Pour into the dish and spread level.

Cover the bread with the sliced tomatoes. Season the tomatoes with a little salt and pepper.

Spread the pesto over the tomatoes.

Cover with the arugula leaves.

Distribute the cheese evenly over the arugula.

Whisk the eggs well, and pour over the layers, reserving about a cup.

Lay the ham slices over the top, covering the surface. More than one layer is OK.

Drizzle the remaining egg over the ham, and top with the Parmesan. Cover with plastic wrap and refrigerate overnight.

Remove dish from refrigerator and let sit for 30-40 minutes at room temperature. Preheat the oven to 350 degrees. Bake in center of oven for 40-45 minutes, until bubbly, slightly puffed, and light brown on top. Let sit 10-15 minutes before serving.



Cinnamon-orange baked french toast

From: Bianca Borges Henry

Serves: 6 to 8

Bianca: Another great assemble-ahead dish. If you're thinking you'd like to make french toast, then think of standing at the stove making one serving at a time. This will serve 6-8 people all at once, including yourself. It's delicious as is, eggy, moist and light, but carry on the tradition, and serve it with warmed maple syrup.

INGREDIENTS

• 2 tablespoons soft butter
• Bread, cut into 1-inch-thick slices (a mostly white bread is best, country, baguette, ciabatta, etc., crust and all)
• 12 eggs
• 1 tablespoon ground cinnamon
• 2 teaspoons vanilla extract (or scrape the seeds from 1 fat vanilla bean)
• 1 cup sugar
• 2 cups half-and-half
• Zest of 1 orange
• 1/4 teaspoon salt

For topping:

• 2 tablespoons sugar mixed with 1 teaspoon ground cinnamon

DIRECTIONS

Spread the 2 tablespoons butter over the bottom and sides of a ceramic casserole dish, such as a 9x13 rectangular or 10x15 oval.

Lay the bread slices on their sides in the bottom of the dish in one layer, fitting them in tightly.

In a large bowl, whisk the eggs. Add the cinnamon and vanilla and whisk to blend. Add the sugar, half-and-half, orange zest and salt and whisk to blend well. Pour over the bread and press down on the slices to absorb. Cover with plastic wrap and refrigerate.

Remove dish from refrigerator and let sit for 30-40 minutes at room temperature. Preheat the oven to 350 degrees. Sprinkle the cinnamon-sugar over the top. Bake in center of oven for about 40 minutes, until slightly puffed, and golden brown on top. Let sit 10 minutes before serving. Serve with warm maple syrup.



Potato-crusted frittata

From: Bianca Borges Henry

Serves: 6

Bianca: If you need something fast to make the morning of, this egg-based recipe is practically a whole meal in itself, with potato, vegetable, cheese and egg components. It utilizes leftovers and makes an impressive presentation.

INGREDIENTS

• 2 large Idaho potatoes, washed well and left unpeeled
• 1/2 tablespoon olive oil
• 1/2 tablespoon butter
• 8 eggs
• 1 cup chopped cooked vegetables (use leftovers: carrots, peas, broccoli, greens, mushrooms, anything)
• 1/3 cup sliced scallions (cooked or caramelized onions and shallots are great as well)
• 3/4 cup shredded cheese (Cheddar, Gruyere, Swiss, etc.)
• Salt and pepper
• 2-3 tablespoons grated Parmesan
• Chopped herbs or parsley, whatever you have around (optional)

DIRECTIONS

Preheat the oven to 375 degrees.

Slice the potatoes very thinly lengthwise. If you have a mandoline, use it.

Add the oil and butter to a 10-inch nonstick saute pan, and heat to medium-high. Add the potato slices one at a time, fanning them over each other. Place the slices so that one end is pointed toward the center of the pan, and the other end extends partly up the side of the pan. Continue around until the fanned circle is complete. If there is an empty space in the center, cut a piece of potato slice to cover it. Place another pan of the same size over the potatoes, or use a pie pan. Press the top pan down for a minute to flatten the potatoes. Turn heat to medium, and allow to cook for about 15 minutes, until soft. (Check with the point of a knife.)

While potatoes cook, whisk the eggs in a large bowl. Add the vegetables, scallions or onions, cheese and herbs, if using. Season with salt and pepper.

Remove pan from the top of potatoes, and add the egg mixture. Sprinkle with the Parmesan. Carefully place the pan in the oven and bake for 18-20 minutes, until puffed and golden, and the center is no longer jiggly. Remove from oven and let sit 5 minutes. Run a spatula under the edges to loosen. Shake the pan to make sure the entire fritatta is loose.

Place a serving plate over the top of the pan, and flip both over together. Remove the pan. Cut the fritatta into wedges and serve.

*** THANKS for visiting and have a great holiday!

Holiday Food Gifts to Give: Chicken Chili, Fudge, Easy Cake and Bread

From Denny: Our local newspaper was featuring these recipes this week as gift givers to those of us who enjoy giving gifts of food during the holiday season! Divide up the chicken chili into individual servings and make the banana bread in small loaf pans. When I lived in Atlanta my next door neighbor made small zucchini breads cheerfully packaged with a 3 ounce size cream cheese. What a presentation!



Photo of chicken chili serving from 2theadvocate

Chicken Chili

From: Ellie Skillman

Skillman: This recipe serves 6 to 7. I’ve served it numerous times. It’s delicious and a “lighter” version of chili. A jar or container of this would be a welcomed gift for Christmas or New Year’s.

Ingredients:

1 tbl. oil
1 onion, chopped
2 cloves garlic, chopped
1-1/4 lbs. boneless, skinless chicken thighs, fat removed and cut into bite-size chunks
4 tsps. chili powder
1 tbl. ground cumin
2 tsps. oregano
3 cups chicken broth
1 (14.5-oz.) can peeled, diced tomatoes
2 jalapeño peppers, seeds and ribs removed, chopped
Salt and pepper, to taste
1 (15-oz.) can pinto or red beans, drained and rinsed
1 (15-oz.) can black beans, drained and rinsed
1/4 cup fresh cilantro or parsley for garnish
Sour cream and grated Cheddar cheese for toppings, if desired

Directions:

1. Heat oil in Dutch oven or large saucepan. Add chopped onion and garlic. Cook over medium heat until onions are soft.

2. Add chicken pieces and cook over medium heat until pieces are no longer pink, about 3 or 4 minutes.

3. Add chili powder, cumin and oregano. Stir, then add chicken broth, peeled tomatoes with their juice and chopped jalapenos. Season with salt and pepper. Cover, bring to a boil and simmer over low heat for about 15-20 minutes.

4. Stir in the beans and simmer, uncovered, for 15 minutes longer.

5. Serve with garnish of cilantro or parsley. Offer sour cream and grated Cheddar for toppings, if desired.

Note: The beans can be any combination you like (all black beans, red beans, etc.).





Candied orange peel dipped in dark chocolate close-up by AlexC @ flickr

From Denny: My husband adores a grapefruit peel version I make from time to time. Most people prefer orange peel as it is sweeter. Try this version as it is so easy to do and quite festive for the season when rolled in large crystal sugar. Making candy out of fruit peels makes you feel so smug for being "green" too! :) They are great "naked" but if you really want to kick it up a notch make sure to dip them also in dark chocolate for the flavor combination is absolutely divine!



Photo by Jocely McAuliflower @ flickr

Candied Orange Peel

From: Corinne Cook

Makes: about 2-1/2 to 3 cups.

Ingredients:

6 medium oranges
Water
1 tsp. salt
2 cups sugar
1/4 cup water
Sugar (about 1-1/2 cups)

Directions:

1. Cut peel of each orange into fourths and loosen from orange with bowl of tablespoon. Remove most of the white pith from peel. It’s OK if small, thin patches of the pith remain on the peel. Use peeled oranges for snacks or salads.

2. Place peel in large saucepan or Dutch oven, add enough water to cover, add salt and bring to boil, uncovered. When at a full rolling boil, drain orange peel in colander. Repeat this once more, but do not add the salt (bring to full boil and drain).

3. With shears, cut the orange peel into long, thin strips, about 1/2-inch wide at the center. In saucepan, combine peel with 2 cups sugar and 1/4 cup water. Heat over medium-high until sugar dissolves. Reduce heat and simmer slowly, uncovered, until peel is translucent, do not stir. When translucent, remove from heat and cool for about 10 minutes.

4. Drain peel in colander then roll each piece of peel in sugar. Shake lightly to remove excess sugar. Place on parchment - or waxed paper-lined baking sheet in single layer. Allow to dry 4 or 5 hours, then store in airtight container.

5. If desired, dip half of the dried and sugared peel in melted semisweet chocolate.



Date Loaf Cake Photo from 2theadvocate

Date Loaf Cake

From: Mary Bordelon

Serves: 15

Ingredients:

1 lb. whole, pitted dates (leave them whole)
1 lb. walnuts (leave them whole)
1 cup flour
2 tsps. baking powder
1/2 tsp. salt
1 cup sugar
4 eggs; whites and yolks separated (Bordelon uses jumbo-size eggs)
1/4 tsp. cream of tartar
1 tsp. vanilla

Directions:

1. Preheat oven to 325 degrees. Grease and flour tube pan or line bottom of tube pan with parchment or waxed paper.

2. Put dates and walnuts in large mixing bowl. Sift flour, baking powder, salt and sugar together and stir dry ingredients into whole dates and walnuts.

3. In separate bowl, beat egg yolks with whisk until well blended; set aside while you beat egg whites. In mixer bowl, beat egg whites and cream of tartar until egg whites are stiff. With a spoon or rubber spatula, gently stir the egg yolks into stiffly beaten egg whites. Gently fold in vanilla.

4. Fold egg white mixture into floured dates and nuts; gently stir to mix. Pour into prepared pan and bake in preheated 325-degree oven for 1 hour or until lightly browned on top and tester comes out clean.

5. After the cake is completely cooled, wrap in foil or plastic wrap for storage.





Photo by plain_jane53177 @ flickr

Daisy’s Never-Fail Divinity Fudge

From: Daisy Gardiner

Makes: about 48 pieces

Ingredients:

3 cups sugar
1/2 cup light corn syrup
1/2 cup cold water
2 egg whites
1 tsp. vanilla
1 cup chopped nuts (or as many as you like)

Directions:

1. In a heavy, 2-quart saucepan, stir sugar, corn syrup and water together until mixture comes to a boil and sugar is dissolved. At that point clip the candy thermometer to the side of the saucepan, making sure the bulb does not rest on the bottom of the pan. Continue cooking, without stirring, until mixture reaches 235 degrees on candy thermometer or until the mixture forms a soft ball when a bit of it is dropped into a cup of water.

2. Meanwhile, using a free-standing, heavy-duty mixer, begin beating egg whites until stiff peaks form. When syrup reaches desired temperature (235 degrees Fahrenheit), continue beating while slowly pouring HALF of the syrup into the beaten egg whites. Pour only a thin stream at a time. Syrup will not blend if you add the syrup too fast.

3. Place remaining half of the syrup mixture back on the heat and cook until it gets to 275 degrees. At this point, Daisy said, the syrup, when dropped in a glass of cold water forms a hard ball and will make a cracking sound, not a thud, when it hits the side of the glass. Gradually add remainder of syrup to egg mixture while continuing to beat.

4. Add vanilla and beat until mixture is thickened and just begins to lose its gloss. At that point, stop beating and quickly add nuts. Drop by spoonfuls onto waxed paper or parchment paper.

5. If mixture gets too thick before you finish spooning it out, you can add a few drops of hot water to thin it.



Banana Bread

From: “All Time Favorites of Raymond Community” cookbook published by Mary Ray Memorial School Organization of Newnan, Ga.

Makes: 3 (5x9-1/2 x4-inch) loaves. (See note.)

Ingredients:

1 cup shortening
2 cups sugar
4 eggs
8 medium bananas, mashed
5 cups all-purpose flour
2 tsps. baking powder
2 tsps. baking soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
2 cups chopped pecans
2 cups chopped dates
1-1/2 cups raisins

Directions:

1. Cream shortening and sugar with a mixer in a large bowl. Beat in eggs and bananas.

2. Sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon and cloves.

3. Add the dry ingredients to the banana mixture in the bowl. Mix in pecans, dates and raisins.

4. Bake in well-greased loaf pans for 1-1/2 hours at 325 degrees until golden brown and baked through. Cool. Wrap in plastic wrap or place in closeable freezer bags to store. Can be frozen.

Note: I halved the recipe and made 6 mini loaves for gifts. To order a copy of “All Time Favorites of Raymond Community,” send $19.95 to Mary Ray Memorial School Board of Trustees, 1876 E. Highway 16, Newnan, GA 30263.



Candy photo from 2theadvocate

Crock-Pot Candy

From: Nordeen “Dee” Barlow

Makes: approximately 7 dozen pieces of candy.

1 (16-oz.) jar unsalted peanuts
1 (16-oz.) pkg. shelled pecans or walnuts
1 (12-oz.) pkg. semisweet chocolate chips
1 (4-oz.) pkg. German chocolate baking squares
1-1/2 pkgs. (24 ozs. each) almond bark

Directions:

1. Layer ingredients in slow cooker. Set on Low for 2 hours. Do not open lid. After 2 hours, stir mixture.

2. Cook 2 minutes. Stir again.

3. Drop by spoonfuls onto wax paper.

Note: Watch the time carefully. Do not overcook.



*** Thanks for visiting and check out my other food blog, Romancing The Chocolate for more holiday recipes!

Holiday Dishes and Drinks From Food and Wine

From Denny: Cool cocktails muddled with herbs and not quite so sweet so you can drink them with the dinner if you like - OK, your guests will definitely like! :) When we entertain during the holidays we want to spend more time with our guests than in the kitchen. These cocktails are fast and easy and the marinated lamb loin chops dinner can be grilled ahead of time.

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Rosemary salty dog

From: Gail Simmons

Makes: one drink

INGREDIENTS

• 1 grapefruit wedge and kosher salt
• One 1-inch piece of rosemary sprig, plus 1 sprig for garnish
• 1/2 teaspoon sugar
• 2 ounces fresh red grapefruit juice
• 1 1/2 ounces gin
• Ice

DIRECTIONS

Moisten the outer rim of a martini glass with the grapefruit wedge and coat lightly with salt. In a cocktail shaker, muddle the one-inch rosemary sprig with the sugar. Add the grapefruit juice, gin and ice and shake vigorously. Strain into the martini glass and garnish with the rosemary sprig.

Parsley gin julep

From: Gail Simmons

Makes: one drink

INGREDIENTS

• 8 parsley leaves
• 3/4 ounce fresh lime juice
• 3/4 ounce simple syrup
• Ice cubes and crushed ice
• 1 1/2 ounces gin
• 1 ounce chilled club soda
• 1 lime wheel

DIRECTIONS

In a cocktail shaker, muddle the parsley with the lime juice and Simple Syrup. Add ice cubes and the gin and shake well. Strain into a crushed ice-filled collins glass. Stir in the club soda and garnish with the lime wheel.

Grilled lamb chops with roasted garlic

From: Chef Gail Simmons

Makes: 4 servings.
Active prep time: 30 minutes.
Total time: 1 hour, 30 minutes plus overnight marinating.

INGREDIENTS

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 thyme sprigs
• 1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
• 2 teaspoons chopped rosemary leaves
• 1/4 teaspoon ground cumin
• 8 lamb loin chops
• Salt and freshly ground black pepper
• White bean puree, for serving (see below)

DIRECTIONS

1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.

2. Preheat the oven to 350 degrees F. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.

3. Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and white bean puree.

White bean puree

From: Gail Simmons

INGREDIENTS

• 3 tablespoons unsalted butter
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1 thyme sprig
• Two 15-ounce cans cannellini beans, drained and rinsed
• 1 cup low-sodium chicken broth
• Salt and freshly ground pepper

DIRECTIONS

In a medium saucepan, melt the butter. Add the onion, garlic and thyme sprig and cook over moderate heat, stirring a few times, until the onion is softened, about seven minutes. Add the beans and broth and simmer over moderately high heat until the broth is reduced by half, about five minutes; discard the thyme sprig. Puree the bean mixture in a blender. Season the puree with salt and pepper and serve hot.

TIPS

Make ahead: The puree can be refrigerated for up to three days. Reheat gently.

*** Thanks for visiting! Also, these Christmas animations and clip art are FREE for use on your blog or site. For more funny holiday animations, check out my photo blog post, Fun Christmas Blog Post Dividers and Animations.