We will return to our regular schedule January 4th 2012!

Winter is the time of the year when we crave those rich comfort foods that make us feel like we are swaddled in a warm, fuzzy blanket of goodness. There are many other times when comfort foods are required to relax frayed nerves. Some of those stressful times are caused by the very people who are supposed to support and soothe us: our family.

We all have one. We call that family member the black sheep and it is his/her’s sole purpose in life to make the rest of the family cringe. Some people may have an entire flock of black sheep and you may be the only little white lamb adrift in a sea of darkness.

We ask that you share your stories, and you should have plenty after the holidays, with us and the comfort food you long to eat when you have to deal with unpleasant family matters. We can find comfort in each other’s food and stories, learning that we are not alone in dealing with our outlandish family members. And, maybe we can share a laugh or two. Comfort food, laughter and camaraderie are perhaps the best cure for many family woes.

Please do not use real names.

We will return to our regular schedule January 4th 2012!

Winter is the time of the year when we crave those rich comfort foods that make us feel like we are swaddled in a warm, fuzzy blanket of goodness. There are many other times when comfort foods are required to relax frayed nerves. Some of those stressful times are caused by the very people who are supposed to support and soothe us: our family.

We all have one. We call that family member the black sheep and it is his/her’s sole purpose in life to make the rest of the family cringe. Some people may have an entire flock of black sheep and you may be the only little white lamb adrift in a sea of darkness.

We ask that you share your stories, and you should have plenty after the holidays, with us and the comfort food you long to eat when you have to deal with unpleasant family matters. We can find comfort in each other’s food and stories, learning that we are not alone in dealing with our outlandish family members. And, maybe we can share a laugh or two. Comfort food, laughter and camaraderie are perhaps the best cure for many family woes.

Please do not use real names.

Sweets for my sweet, sugar for my honey… one simply can’t get enough of sugary delights to brighten one’s day. But don’t get me wrong, I’ll be indulging my sweet tooth during the holidays without inhibiting my passion for sweets. What better way to celebrate the season than getting that sugar high, that extra boost of energy that’s much needed during this time of year.

Making French toast, pancakes, and homemade stollen, is one of my breakfast traditions. Stollen is a traditional German loaf-shaped cake with dried fruit, lightly sprinkled with powdered sugar. I make them the way they’re supposed to be made, without skimping on butter. It’s what I would call a special breakfast. Honestly, I only enjoy a calorie-laden breakfast (full of fat and butter, makes everything all the more delicious!) during Thanksgiving, Christmas, Easter, New Years, my Birthday, and Valentine’s Day.

There’s nothing French about how Americans prepare French toast. In fact, the first reference to French toast was in a 4th Century Roman cookbook. But then again, Roman toast does not conjure up thick slices of bread dipped in egg and milk batter, dusted with powdered sugar in my dream breakfast. Pancakes on the other hand, are an unrefuted all American breakfast. Flapjacks, as it’s also known, are made from a batter composed of flour, milk and eggs, with various secret ingredients and techniques to make it fluffy. It’s cooked on a hot griddle or frying pan and stacked as high as kingdom come. But history suggests that it was a type of cereal food dating back to the prehistoric societies. There are many variations on how pancakes are prepared and enjoyed in every part of the world. But what matters always is to enjoy each and every bite however way you want it.

My version of a pancake is to have the batter base as Morinaga, Showa, or we make our own. But considering being in Japan, the ingredients are just that, natural ingredients. I sometimes opt not to make my batter completely homemade. 

I also use two eggs instead of one, use part heavy cream and whole milk. The pancakes seem to fluff up like mountain tops.  Our family’s tradition is to top it with butter, mascarpone cheese, and 100% espresso sauce, and Canadian Maple Syrup. Not all together, but one kind of topping on each pancake that’s eaten separately. It like having the best of everything in one plate!  

I hope your holidays bring you wonderful memories and the excitement of many more Christmases to come. And may your breakfast of champions be a reminder of what all your tomorrows may bring! Happy Holidays, everyone!

I grew up having the a “Dutch” pancake recipe, more so, the Pennsylvania Dutch Recipe Book, that my mother has. I don’t have my mother’s old cookbook, but here is a recipe that is pretty darn close by Kris at Allrecipes.

Super Fluffy Pancakes

3/4 cup milk (we opt for heavy cream and whole milk, half of each)
2 tablespoons white vinegar (optional)
1 cup all-purpose flour
2 tablespoons white sugar (we had three)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg (we add two eggs)
2 tablespoons butter, melted

The Espresso Sauce (syrup) comes with the mascarpone cheese, however, you could do a reduction (espresso and sugar).

Enjoy!

Sweets for my sweet, sugar for my honey… one simply can’t get enough of sugary delights to brighten one’s day. But don’t get me wrong, I’ll be indulging my sweet tooth during the holidays without inhibiting my passion for sweets. What better way to celebrate the season than getting that sugar high, that extra boost of energy that’s much needed during this time of year.

Making French toast, pancakes, and homemade stollen, is one of my breakfast traditions. Stollen is a traditional German loaf-shaped cake with dried fruit, lightly sprinkled with powdered sugar. I make them the way they’re supposed to be made, without skimping on butter. It’s what I would call a special breakfast. Honestly, I only enjoy a calorie-laden breakfast (full of fat and butter, makes everything all the more delicious!) during Thanksgiving, Christmas, Easter, New Years, my Birthday, and Valentine’s Day.

There’s nothing French about how Americans prepare French toast. In fact, the first reference to French toast was in a 4th Century Roman cookbook. But then again, Roman toast does not conjure up thick slices of bread dipped in egg and milk batter, dusted with powdered sugar in my dream breakfast. Pancakes on the other hand, are an unrefuted all American breakfast. Flapjacks, as it’s also known, are made from a batter composed of flour, milk and eggs, with various secret ingredients and techniques to make it fluffy. It’s cooked on a hot griddle or frying pan and stacked as high as kingdom come. But history suggests that it was a type of cereal food dating back to the prehistoric societies. There are many variations on how pancakes are prepared and enjoyed in every part of the world. But what matters always is to enjoy each and every bite however way you want it.

My version of a pancake is to have the batter base as Morinaga, Showa, or we make our own. But considering being in Japan, the ingredients are just that, natural ingredients. I sometimes opt not to make my batter completely homemade. 

I also use two eggs instead of one, use part heavy cream and whole milk. The pancakes seem to fluff up like mountain tops.  Our family’s tradition is to top it with butter, mascarpone cheese, and 100% espresso sauce, and Canadian Maple Syrup. Not all together, but one kind of topping on each pancake that’s eaten separately. It like having the best of everything in one plate!  

I hope your holidays bring you wonderful memories and the excitement of many more Christmases to come. And may your breakfast of champions be a reminder of what all your tomorrows may bring! Happy Holidays, everyone!

I grew up having the a “Dutch” pancake recipe, more so, the Pennsylvania Dutch Recipe Book, that my mother has. I don’t have my mother’s old cookbook, but here is a recipe that is pretty darn close by Kris at Allrecipes.

Super Fluffy Pancakes

3/4 cup milk (we opt for heavy cream and whole milk, half of each)
2 tablespoons white vinegar (optional)
1 cup all-purpose flour
2 tablespoons white sugar (we had three)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg (we add two eggs)
2 tablespoons butter, melted

The Espresso Sauce (syrup) comes with the mascarpone cheese, however, you could do a reduction (espresso and sugar).

Enjoy!

These adorable little sacks remind us of exactly what they are called, beggar’s purse. These are a beautiful addition to the Elegant Christmas Dinner menu. While the Cornish game hens, stuffing and Brussels sprouts were quite easy to make, these beggar’s purses will require a little more attention. That being said, they are quite inexpensive as the ingredients are not extensive and they are seasonally available.

We recommend taking your time when making these, following the directions carefully and you will find your guests oohing and ahhing at the results. The beggar’s purses present wonderfully, letting your guest know you have taken a little extra care to make their Christmas special.

An Elegant Christmas Dinner Menu

Cornish Game Hens and Wild Rice/Cornbread Stuffing
Roasted Brussels Sprouts
Beggar’s Purse
Caramel Coated Seckel Pears

Beggar’s Purse (Martha Stewart’s Holiday book.)

Ingredients

4 Leeks, washed thoroughly
4 tablespoons olive oil
1 1/2 lbs of mixed mushrooms
1-2 tablespoons of fresh crushed thyme leaves
Salt and Pepper to taste
1/4 cup of sherry, Madeira Wine or vegetable broth
6 sheets frozen phyllo dough, thawed in refrigerator
8 tablespoons (1 stick), unsalted butter melted

1. To prepare leeks, cut away the blue/green leaves on top and trim the base. (Save a few of the dark green tops to use for the ties). Peel away the first layer. Slice the leeks in 1/4″ rings from top to bottom. Using your finger, push through each sliced ring and drop into a bowl with cold water. Let soak for a few minutes. (Do not skip this step. Leeks can retain the sand in which they are grown.)

2. Drain the leeks in a colander over the sink. Rinse thoroughly with cold water.

3. Sauté leeks over medium heat in 2 tablespoons of olive oil until soft, about 5 minutes. Do not brown. Remove from skillet.

4. Add remaining olive oil to skillet. Sauté mushrooms over medium heat until mushrooms are soft.

5. When mushrooms are soft add the leek mixture to the skillet. Add the thyme, salt, pepper and Sherry, Madeira Wine or broth. Cook over high heat, stirring until all liquid is reduced to a syrupy consistency. Set aside.

6. . Carefully unwrap the phyllo pastry and unroll flat. Cover with a damp dish towel to prevent the dough from drying out. Lay out a sheet of phyllo and brush it sparingly with melted butter. Add a sheet on top of this one, brush with butter and repeat until you have 3 sheets. Cut the sheet into 4 rectangles.

7. Place 1/3 cup of the leek/mushroom mixture in the center of the rectangle.

8. Fold the centers of the sides inward to prevent the mixture from spilling out and pinch closed creating the look of a beggar’s purse (a sack).

9. Repeat with rest of mixture and sheets of phyllo pastry.

10. . Place beggar’s purses on an ungreased cookie sheet. When all purses are on the sheet, place the cookie sheet with purses in the freezer for 5-10 minutes, chilling until firm.

11. Preheat oven to 400 degrees. Bake for approximately 15 minutes until golden brown. Remove from oven.

12. Take the green part of the leek and cut into thin strips. Tie a small strip around each beggar’s purse. (If the green part of the leek is not very pliable simply microwave it for 10-20 seconds. It will turn bright green and be more pliable.) Serve the beggar’s purse hot.

These adorable little sacks remind us of exactly what they are called, beggar’s purse. These are a beautiful addition to the Elegant Christmas Dinner menu. While the Cornish game hens, stuffing and Brussels sprouts were quite easy to make, these beggar’s purses will require a little more attention. That being said, they are quite inexpensive as the ingredients are not extensive and they are seasonally available.

We recommend taking your time when making these, following the directions carefully and you will find your guests oohing and ahhing at the results. The beggar’s purses present wonderfully, letting your guest know you have taken a little extra care to make their Christmas special.

An Elegant Christmas Dinner Menu

Cornish Game Hens and Wild Rice/Cornbread Stuffing
Roasted Brussels Sprouts
Beggar’s Purse
Caramel Coated Seckel Pears

Beggar’s Purse (Martha Stewart’s Holiday book.)

Ingredients

4 Leeks, washed thoroughly
4 tablespoons olive oil
1 1/2 lbs of mixed mushrooms
1-2 tablespoons of fresh crushed thyme leaves
Salt and Pepper to taste
1/4 cup of sherry, Madeira Wine or vegetable broth
6 sheets frozen phyllo dough, thawed in refrigerator
8 tablespoons (1 stick), unsalted butter melted

1. To prepare leeks, cut away the blue/green leaves on top and trim the base. (Save a few of the dark green tops to use for the ties). Peel away the first layer. Slice the leeks in 1/4″ rings from top to bottom. Using your finger, push through each sliced ring and drop into a bowl with cold water. Let soak for a few minutes. (Do not skip this step. Leeks can retain the sand in which they are grown.)

2. Drain the leeks in a colander over the sink. Rinse thoroughly with cold water.

3. Sauté leeks over medium heat in 2 tablespoons of olive oil until soft, about 5 minutes. Do not brown. Remove from skillet.

4. Add remaining olive oil to skillet. Sauté mushrooms over medium heat until mushrooms are soft.

5. When mushrooms are soft add the leek mixture to the skillet. Add the thyme, salt, pepper and Sherry, Madeira Wine or broth. Cook over high heat, stirring until all liquid is reduced to a syrupy consistency. Set aside.

6. . Carefully unwrap the phyllo pastry and unroll flat. Cover with a damp dish towel to prevent the dough from drying out. Lay out a sheet of phyllo and brush it sparingly with melted butter. Add a sheet on top of this one, brush with butter and repeat until you have 3 sheets. Cut the sheet into 4 rectangles.

7. Place 1/3 cup of the leek/mushroom mixture in the center of the rectangle.

8. Fold the centers of the sides inward to prevent the mixture from spilling out and pinch closed creating the look of a beggar’s purse (a sack).

9. Repeat with rest of mixture and sheets of phyllo pastry.

10. . Place beggar’s purses on an ungreased cookie sheet. When all purses are on the sheet, place the cookie sheet with purses in the freezer for 5-10 minutes, chilling until firm.

11. Preheat oven to 400 degrees. Bake for approximately 15 minutes until golden brown. Remove from oven.

12. Take the green part of the leek and cut into thin strips. Tie a small strip around each beggar’s purse. (If the green part of the leek is not very pliable simply microwave it for 10-20 seconds. It will turn bright green and be more pliable.) Serve the beggar’s purse hot.

Our next recipe for our Christmas breakfast buffet menu is a hot cereal. Oh, no! Not mush again! No, not mush, but if you grew up watching “The Little Rascals”; reruns, of course, we aren’t quite that old, you may have had an aversion to the oatmeal your mother put in a bowl and served to you for breakfast. You might have looked at the oatmeal with disgust and declared, “I’m fed up with mush!”

Hot cereals were the overalls, work boots and flannel shirts of the breakfast world. Hot cereals were almost always lumpy, plain and boring. The high-heeled fashionistas of this breakfast world were definitely the ever popular sugary cereals and pop tarts. Hot cereals couldn’t stand up to (Well, actually hot cereals could stand up your spoon.) the brightly colored, sugary confections we loved for breakfast.

But, as we grow and mature. As our bodies begin to ache for no reason, we seek out a more nutritious breakfast and, in the winter months, a hot breakfast to warm up our beautiful, but aging, bodies. With a world of ideas at our finger tips we can find recipes to transform even the most mundane of all hot cereals. Oatmeal can be transformed into a delicious baked oatmeal breakfast treat. Add a little maple syrup and brown sugar to jazz up your Cream of Wheat (which is actually better with lumps…come on admit it…it is.) “What’s a grit?” Well, grits, they are showing up on the dinner table these days. Then, there is polenta. We are used to seeing polenta in savory dishes and we love it there. But, how about trying polenta for breakfast?

We love this recipe creamy polenta with honey and blueberries for the Christmas breakfast buffet. It is easy to serve for a large crowd as it can be served in a large bowl, blueberries and honey on the side or you can portion it out into beautiful glasses or bowls, placing the blueberries and honey on each serving. We have used fresh blueberries when available at a reasonable cost.

However, if you have frozen blueberries (from the baskets you picked in the summer) they will work just fine…even better as far as we are concerned. When the blueberries are thawed their juices flow out of them, almost creating syrup. The thawed, tart blueberries, warm creamy polenta and naturally sweet honey will blend together to create a very delicious “mush”.

This creamy polenta is really a blank canvas for any combination of recipes. We love the blueberries and honey, but you can add nuts, other fruits, etc. Let your imagination run wild. And, this recipe can easily be doubled.

Christmas Breakfast Buffet

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups

Breakfast Polenta

Ingredients

2 cups whole milk
½ cup quick cooking polenta
2 tbs butter
½ cup blueberries
½ cup honey

Directions

1. In a medium saucepan, bring milk to a boil.
2. Whisk in the polenta. Stir continually until creamy.
3. Stir in the butter.
4. Serve hot with the blueberries and the honey.

Our next recipe for our Christmas breakfast buffet menu is a hot cereal. Oh, no! Not mush again! No, not mush, but if you grew up watching “The Little Rascals”; reruns, of course, we aren’t quite that old, you may have had an aversion to the oatmeal your mother put in a bowl and served to you for breakfast. You might have looked at the oatmeal with disgust and declared, “I’m fed up with mush!”

Hot cereals were the overalls, work boots and flannel shirts of the breakfast world. Hot cereals were almost always lumpy, plain and boring. The high-heeled fashionistas of this breakfast world were definitely the ever popular sugary cereals and pop tarts. Hot cereals couldn’t stand up to (Well, actually hot cereals could stand up your spoon.) the brightly colored, sugary confections we loved for breakfast.

But, as we grow and mature. As our bodies begin to ache for no reason, we seek out a more nutritious breakfast and, in the winter months, a hot breakfast to warm up our beautiful, but aging, bodies. With a world of ideas at our finger tips we can find recipes to transform even the most mundane of all hot cereals. Oatmeal can be transformed into a delicious baked oatmeal breakfast treat. Add a little maple syrup and brown sugar to jazz up your Cream of Wheat (which is actually better with lumps…come on admit it…it is.) “What’s a grit?” Well, grits, they are showing up on the dinner table these days. Then, there is polenta. We are used to seeing polenta in savory dishes and we love it there. But, how about trying polenta for breakfast?

We love this recipe creamy polenta with honey and blueberries for the Christmas breakfast buffet. It is easy to serve for a large crowd as it can be served in a large bowl, blueberries and honey on the side or you can portion it out into beautiful glasses or bowls, placing the blueberries and honey on each serving. We have used fresh blueberries when available at a reasonable cost.

However, if you have frozen blueberries (from the baskets you picked in the summer) they will work just fine…even better as far as we are concerned. When the blueberries are thawed their juices flow out of them, almost creating syrup. The thawed, tart blueberries, warm creamy polenta and naturally sweet honey will blend together to create a very delicious “mush”.

This creamy polenta is really a blank canvas for any combination of recipes. We love the blueberries and honey, but you can add nuts, other fruits, etc. Let your imagination run wild. And, this recipe can easily be doubled.

Christmas Breakfast Buffet

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups

Breakfast Polenta

Ingredients

2 cups whole milk
½ cup quick cooking polenta
2 tbs butter
½ cup blueberries
½ cup honey

Directions

1. In a medium saucepan, bring milk to a boil.
2. Whisk in the polenta. Stir continually until creamy.
3. Stir in the butter.
4. Serve hot with the blueberries and the honey.

We’d like to present to you our second holiday menu, which is a Breakfast Buffet. What could be better than several sinfully delicious breakfast items served buffet style? This is an easy, lovely beginning to Christmas day. And, if you are like many people your Christmas may be split between two or more households. So, if you aren’t going to be eating Christmas dinner at your home, you can at least create a festive meal for your family that will create memories in your own home.

Christmas Breakfast Buffet

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups

Our first recipe first arrived on our doorstep in the hands of Camille’s brother about 5 years ago. He brought the recipe; we bought the ingredients and added it to our Christmas breakfast buffet. “You are going to love this”, declared Camille’s brother. And, by the way his mouth was watering when he spoke of the Crème Brûlée French Toast Bake, we could hardly wait to make it and eat it.

Crème Brûlée is probably one of the most perfect desserts ever created. Make the Crème Brûlée French Toast Bake and breakfast doesn’t get any better. Gooey, syrupy goodness waits at the bottom of the Crème Brûlée French Toast Bake. Hot out of the oven, this dish could rival any comfort food out there and probably win. The Grand Marnier is luxurious, making this incredibly sophisticated and worthy of the most upscale breakfast or brunch buffets. Young and old will adore the pleasing texture, sweet yet sophisticated flavor and the warm comfort of this dish.

Crème Brûlée French Toast Bake

Ingredients

1 cup light brown sugar, packed
1 stick butter
2 tbs light corn syrup
1 loaf brioche (Challah) or potato bread or French bread
5 large eggs
1 ½ cup heavy whipping cream
1 tsp vanilla extract
¼ cup Grand Marnier
¼ tsp salt

Directions:

1. In a small saucepan combine the brown sugar, butter and corn syrup. Simmer until sugar has melted and mixture has thickened to syrup. Pour this mixture into a 9×13 baking pan that has been buttered or lined with parchment.

2. Slice the bread into 1 inch cubes and place on top of the syrup in the baking pan.

3. In a large bowl, whisk together the eggs, cream, vanilla extract, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.

4. In the morning, leave the casserole at room temperature while the oven preheats.
Bake at 350°F uncovered, for 45 minutes.

5. When it is finished baking take it out of the oven and let set for 5 minutes. If serving at a buffet use a platter that is a bit larger than the baking pan, invert the baking pan over the plate and serve immediately. If serving directly from the baking pan, cut into square portions and serve immediately.

We’d like to present to you our second holiday menu, which is a Breakfast Buffet. What could be better than several sinfully delicious breakfast items served buffet style? This is an easy, lovely beginning to Christmas day. And, if you are like many people your Christmas may be split between two or more households. So, if you aren’t going to be eating Christmas dinner at your home, you can at least create a festive meal for your family that will create memories in your own home.

Christmas Breakfast Buffet

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups

Our first recipe first arrived on our doorstep in the hands of Camille’s brother about 5 years ago. He brought the recipe; we bought the ingredients and added it to our Christmas breakfast buffet. “You are going to love this”, declared Camille’s brother. And, by the way his mouth was watering when he spoke of the Crème Brûlée French Toast Bake, we could hardly wait to make it and eat it.

Crème Brûlée is probably one of the most perfect desserts ever created. Make the Crème Brûlée French Toast Bake and breakfast doesn’t get any better. Gooey, syrupy goodness waits at the bottom of the Crème Brûlée French Toast Bake. Hot out of the oven, this dish could rival any comfort food out there and probably win. The Grand Marnier is luxurious, making this incredibly sophisticated and worthy of the most upscale breakfast or brunch buffets. Young and old will adore the pleasing texture, sweet yet sophisticated flavor and the warm comfort of this dish.

Crème Brûlée French Toast Bake

Ingredients

1 cup light brown sugar, packed
1 stick butter
2 tbs light corn syrup
1 loaf brioche (Challah) or potato bread or French bread
5 large eggs
1 ½ cup heavy whipping cream
1 tsp vanilla extract
¼ cup Grand Marnier
¼ tsp salt

Directions:

1. In a small saucepan combine the brown sugar, butter and corn syrup. Simmer until sugar has melted and mixture has thickened to syrup. Pour this mixture into a 9×13 baking pan that has been buttered or lined with parchment.

2. Slice the bread into 1 inch cubes and place on top of the syrup in the baking pan.

3. In a large bowl, whisk together the eggs, cream, vanilla extract, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.

4. In the morning, leave the casserole at room temperature while the oven preheats.
Bake at 350°F uncovered, for 45 minutes.

5. When it is finished baking take it out of the oven and let set for 5 minutes. If serving at a buffet use a platter that is a bit larger than the baking pan, invert the baking pan over the plate and serve immediately. If serving directly from the baking pan, cut into square portions and serve immediately.