Well ... Christmas is really not over of course ... won't be for a while ... but today I have a breathing space to prepare for the next phase ... Deb's visit.
Yesterday I came home from the main event and immediately headed off again stopping for tea at a friend's and then on to a wonderful ham dinner at Tamarack's where Baby Lily was the main attraction. Lots of adoring grans, great-grans and aunties and three interested dogs surrounded her and responded to her commands.
I had a wonderful Christmas with Techwood and Scootz ... even Kenya celebrated by watching her very favourite movie on a HUGE screen. She was almost as entertaining as the movie as she interacted with Marley giving him hell every time he was naughty ... and he was naughty very often.
We cooked, ate and drank a great deal.
Christmas dinner was the final triumph ... a surf and turf feast ...
Techwood prepared fresh lobsters, four elegant dipping sauces and a rich scallop dish. I did the simpler things like the red cabbage, brussel sprouts with caraway and maple syrup, mashed potatoes and fillet mignons.. Scootz was kept busy clearing the decks for each next meal.
I am going to give you my recipe for the Christmas breakfast cassserole that I prepared on Christmas Eve and just baked on Christmas morning. It was the easiest dish and a hit.
* 4 plain croissants
* 1 tablespoon butter
* 2 cups sliced fresh mushrooms
* 1/4 cup sliced green onion or other onion
* 4 eggs
* 1 cup milk
* 1 cup shredded swiss cheese
* 1 cup shredded mozzarella cheese
* 1/4 cup parmesan cheese
Prep Time: 10 mins
Total Time: 45 mins
1. 1 Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.
2. 2 Melt butter in a fry pan.
3. 3 Saute mushrooms and green onion until tender and liquid has evaporated.
4. 4 Set aside.
5. 5 Beat together eggs and milk.
6. 6 Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid.
7. 7 Position croissant tops over the bottoms, cut side down.
8. 8 Let stand over night in the refrigerator.
9. 9 Bake at 350*F for 25 to 30 minutes or until set.
10. 10 Cover with foil if browns too quickly.
NOTE: I used a combination of Jarlsberg and Old Cheddar instead of the cheeses they recommended and I added mortadella slices as one of the layers because Scootz believes that no meal is complete without meat. I also made the mistake of not reading the recipe carefully enough beforehand and so all my croissant halves were on the bottom. I think i t might have been prettier with them on top.
Today I am going out with my snow shoes and I am not planning to eat or drink much of anything!