Tuesday, December 18, 2007

Christmas Morning Brunch

Everyone does a lot of baking during the holiday season. Christmas Eve finds me baking up a storm; my goal is to have enough semi-sweet and sweet foods to keep everyone in a sugar coma for at least 3 days so I can sleep through much of the 26th. This is a photo of last year's table, taken just before I staggered off to bed on Christmas Eve:

So, here's the plan for our Christmas morning:

Cranberry Bread (minimum 4 loaves)
Banana bread (2 loaves)
Blonde Brownies
Chocolate Bundt Cake (buttercream frosting)
Yellow Bundt Cake (buttercream frosting)
Bananas, apples and oranges
Punch - 2 punchbowls full, probably refilled at least once
Hot Chocolate
Gingerbread house or train (made by the girls and the little boys Christmas Eve)

My punch is outstanding, and the kids aren't even aware that it's good for them. Try it:

12 ounce can orange juice concentrate, thawed
1 bottle cranberry juice cocktail (cold)
2 liter bottle diet ginger ale (cold)
1 pound frozen strawberries, sliced or whole, without sugar
1 cup heavy cream, whipped hard with 1/4 cup sugar and 1 tsp. vanilla extract

Add ingredients to the punch bowl in the order above. Float spoonsful of whipped cream on top of the bowl. I prefer whole strawberries, which act like ice cubes.


Anonymous said...

Wow! Between all the yummy desserts that are part of your weekly menu combined with your brunch/goodies table, you are a baking goddess. You must never let my hubby know that you do this! I'm going to borrow your punch recipe; I like the add'n of froz. strawberries. I'm very interested in hearing more about your Chicken with Stuffed Pot's. What is franksbrod? A rib roast sounds outstanding as does the Coquilles St. Jacques. We usually do fish on Christmas eve; I grill year round, we may do grilled salmon this year ... although crab is in season right now. Be sure to post pictures as you go!

Marjie said...

I like Salmon with a lime and dill sauce (white sauce with salt, pepper and dill weed in it, made with cream. Just before serving, whisk in 1 to 3 tsp of lime juice, depending upon how much sauce you've made). I've written up the Franksbrod recipe for you in the next post, Paula. I'll try to get plenty of pictures, but with all but 2 of the kids home now, and one on his way ("Hold Dinner Until 9 for me, Willya, Mom?"), there isn't a whole lot of "pictures of food" time going on!