Christmas Breakfast
Merry Christmas! For Christmas morning breakfast we will be making Gingerbread Pancakes with Candied Pecans and Bacon Rosettes, served with Skillet Rosemary Potatoes. Add a strong cup of coffee and a cranberry mimosa and you've got all of the major food groups - Sweet, Savory, Carbs, Bacon, Booze and Coffee.
I'm imagining myself in some tastefully sexy red pajamas opening up beautifully wrapped and thoughtfully selected gifts while enjoying this feast.
Hint: this also makes a magnificent Breakfast for Dinner
Simplify your morning by doing some prep work the day before. You prepare the bacon rosettes, candied pecans and grind the coffee the night before to save time on Christmas morning.
Gingerbread Pancakes
*******************************************************
What you'll need:
1 1/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 cup brown sugar (packed lightly)
2 Tablespoons molasses
2 eggs
4 Tablespoons butter (melted)
3/4 cup milk (I used almond milk)
Canola oil
Maple syrup and/or powdered sugar
What you'll do:
Preheat a Le Creuset Griddle or a Le Creuset Skillet over low heat. If you are using a different brand of product, you may need to turn the heat up a bit.
In a large bowl mix together brown sugar, molasses, eggs, milk and melted butter until smooth.
In a small bowl, combine flour, baking powder, baking soda, salt, and all spices.
Add dry ingredients to wet ingredients and mix just until well combined. There will still be a few lumps, but that's okay. You don't want to over mix.
Lightly grease the griddle with a pastry brush dipped in canola oil and pour in the desired amount of batter to make pancakes of desired size. When the pancake starts to look done around the edge and it starts to bubble in the middle, flip it over for a very short period of time until done throughout. Don't forget to rebrush the oil on the griddle between pancakes.
You can keep pancakes warm on a plate in the oven until you are ready to plate your entire meal.
Serve with warm syrup and/or powdered sugar. Using powdered sugar gives a nice 'snowy' Christmas look.
Candied Pecans
******************************************************
This is a super easy 10 minute job and candied pecans make a great gift, also.
What you'll need:
1/2 cup brown sugar (packed lightly)
1 cup of pecan halves
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 Tbsp water
What you'll do:
Spread out a piece of parchment or wax paper on the counter.
In a Le Creuset Non Stick Skillet, combine brown sugar, salt, cinnamon and water. Keep stirring over low/medium heat and watch the mixture as it starts to bubble. After about 2 -3 minutes you will be able to see that the mixture changes consistency and becomes thicker.
Add the pecans and stir to coat them. Keep stirring slowly for about 3 minutes and then spread them out on parchment paper or wax paper to cool.
Bacon Rosettes
*****************************************************
What you'll need:
Bacon (not thick cut, just regular)
A muffin pan (Le Creuset Non Stick Muffin Pan)
Wooden toothpicks
What you'll do:
Cut the bacon in half and roll up each half piece (not too tightly, as you want it to cook through completely) into a rose shape.
Spear each rosette with two toothpicks in an X and place each rosette in the cup of a muffin pan.
Bake at 375 for 20 - 25 minutes (until the bacon is very done) and drain on a paper towel lined plate. Remove toothpicks carefully when cooled.
Rosemary Skillet Potatoes
*****************************************************
What you'll need:
Potatoes - peeled, washed and cubed (one potato for every two people)
Canola oil
Fresh rosemary- chopped (or dried rosemary)
Minced shallot (about 1 Tablespoon per potato)
Salt
Pepper
What you'll do:
Heat your Le Creuset Skillet over medium heat with a little canola oil to coat the pan.
In a large bowl, combine the potatoes and shallot with some salt and pepper and a bit of chopped rosemary (not to much rosemary, it is very powerful). Add a dash of canola oil and stir to coat.
Pour the potatoes into the hot skillet and stir frequently until the potatoes are browned and crispy on the edges and soft in the center. Add more salt and pepper to taste.
I'm imagining myself in some tastefully sexy red pajamas opening up beautifully wrapped and thoughtfully selected gifts while enjoying this feast.
Hint: this also makes a magnificent Breakfast for Dinner
Simplify your morning by doing some prep work the day before. You prepare the bacon rosettes, candied pecans and grind the coffee the night before to save time on Christmas morning.
Gingerbread Pancakes
*******************************************************
What you'll need:
1 1/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 cup brown sugar (packed lightly)
2 Tablespoons molasses
2 eggs4 Tablespoons butter (melted)
3/4 cup milk (I used almond milk)
Canola oil
Maple syrup and/or powdered sugar
What you'll do:
Preheat a Le Creuset Griddle or a Le Creuset Skillet over low heat. If you are using a different brand of product, you may need to turn the heat up a bit.
In a large bowl mix together brown sugar, molasses, eggs, milk and melted butter until smooth.
In a small bowl, combine flour, baking powder, baking soda, salt, and all spices.
Add dry ingredients to wet ingredients and mix just until well combined. There will still be a few lumps, but that's okay. You don't want to over mix.
Lightly grease the griddle with a pastry brush dipped in canola oil and pour in the desired amount of batter to make pancakes of desired size. When the pancake starts to look done around the edge and it starts to bubble in the middle, flip it over for a very short period of time until done throughout. Don't forget to rebrush the oil on the griddle between pancakes.
You can keep pancakes warm on a plate in the oven until you are ready to plate your entire meal.
Serve with warm syrup and/or powdered sugar. Using powdered sugar gives a nice 'snowy' Christmas look.
Candied Pecans
******************************************************
This is a super easy 10 minute job and candied pecans make a great gift, also.
What you'll need:
1/2 cup brown sugar (packed lightly)
1 cup of pecan halves
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 Tbsp water
What you'll do:
Spread out a piece of parchment or wax paper on the counter.
In a Le Creuset Non Stick Skillet, combine brown sugar, salt, cinnamon and water. Keep stirring over low/medium heat and watch the mixture as it starts to bubble. After about 2 -3 minutes you will be able to see that the mixture changes consistency and becomes thicker.
Add the pecans and stir to coat them. Keep stirring slowly for about 3 minutes and then spread them out on parchment paper or wax paper to cool.
Bacon Rosettes
*****************************************************
What you'll need:
Bacon (not thick cut, just regular)
A muffin pan (Le Creuset Non Stick Muffin Pan)
Wooden toothpicks
What you'll do:
Cut the bacon in half and roll up each half piece (not too tightly, as you want it to cook through completely) into a rose shape.
Spear each rosette with two toothpicks in an X and place each rosette in the cup of a muffin pan.
Bake at 375 for 20 - 25 minutes (until the bacon is very done) and drain on a paper towel lined plate. Remove toothpicks carefully when cooled.
Rosemary Skillet Potatoes
*****************************************************
What you'll need:
Potatoes - peeled, washed and cubed (one potato for every two people)
Canola oil
Fresh rosemary- chopped (or dried rosemary)
Minced shallot (about 1 Tablespoon per potato)
Salt
Pepper
What you'll do:
Heat your Le Creuset Skillet over medium heat with a little canola oil to coat the pan.
In a large bowl, combine the potatoes and shallot with some salt and pepper and a bit of chopped rosemary (not to much rosemary, it is very powerful). Add a dash of canola oil and stir to coat.
Pour the potatoes into the hot skillet and stir frequently until the potatoes are browned and crispy on the edges and soft in the center. Add more salt and pepper to taste.
Comments
Post a Comment