Monday, 27 December 2010

Post Christmas Blog

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!


Barbara Carlson said...

Sounds delicious! Is that a "bisquick dish" ?-- I saw it advertised on the Perkins Rest. sign yesterday.

I can just see Kenya instructing Marley. I read the book and can imagine the movie -- cute as hell. As cute as Jennifer Ansiton who is so puppy-like.

Oma said...

Not a Bisquick Dish ... just eggs, milk, and cheese poured over bought croissants and sauteed mushrooms and onions and ham ... or whatever combination of fillings you prefer. Would work with blanched asparagus and ham.

A dish you could whip up and refrigerate on Christmas Eve and bake while you brush your teeth in the morning or later. Maybe you could add this one to your stinky pj repertoire.

It's even easier than making anything with Bisquick.

And yes to your comment about Jennifer Anniston.

Barbara Carlson said...

I meant to write bisquit !!
I had forgotten about Bisquick.
I've heard of it, but what is it?

P.S. I don't "whip up" anything,
OR have a pj "repertoire".
Think -- cheese(s) & crackers with blueberry jam
and butter. A thinly sliced cruncky Gala apple.
Dinner this Christmas was roasted turkey/mashed potatoes/cranberry sauce/stuffing/
canned corn, real gravy -- provided in our
Christmas "stocking" (hamper) by our framer
a few days before Christmas. She LOVES to cook.
Even made butter tarts (12). She calls it "doing a Martha."
And I hope she will provide us with her delicious homemade turkey soup after I spoiled or what??