Awakening the Spirit of the Season.
Slices of S. Wallace Edwards & Sons Bacon Steak top a platter of sausage links and patties, with scrambled eggs
Fruity, nutty stollen
Beef tenderloin
Bloody Mary with salmon hash and poached eggs
The holidays bring with them their own mélange of scents—cinnamon, cloves, pine, citrus. what delights the senses more than awakening to those aromas? and how better to begin the day than with a nibble—sweet or savory—of the flavors that we associate with this merriest time of year? with a little greenery for table dressing, a holiday breakfast brings together all the flavors and fragrances redolent of seasons past.
AMBROSIA
1 quart low fat French vanilla yogurt ½ pint sour cream 1 ½ cup pineapple chunks 1 ½ cup orange slices 1 ½ cup banana slices pecans, toasted and chopped coconut
Mix all but last two ingredients. Chill at least two hours. When ready to serve, top with pecans and coconut.
Serves 4
PARIS TEXAS TOAST
¼ cup vegetable oil ¹⁄₃ cup milk ¹⁄₃ cup cream 1 teaspoon vanilla 2 teaspoons cinnamon pinch salt ¹⁄₈ teaspoon nutmeg 4 eggs 5 slices Texas toast
Let toast stay out overnight, uncovered. Thirty minutes before serving, mix milk, cream, salt, spices and eggs. Soak toast in mixture for 15 minutes. Heat oil over medium-high heat. When oil is hot, cook each toast slice 5-6 minutes on each side. Remove from pan when golden brown, and keep in warm oven until ready to serve. Sprinkle with powdered sugar and serve with maple syrup.
Serves 2
SALMON HASH
2 tablespoons olive oil 1 tablespoon butter 1 red pepper 1 green pepper ½ medium onion 2 cups white potatoes, cubed salt and pepper 4 ounces salmon steak 1 tablespoon chopped parsley 1 tablespoon chopped dill 1 teaspoon finely grated orange zest salt and pepper to taste
Dice onion and peppers. Sauté until onion is soft. Add peppers. Sauté 2 to 3 more minutes, adding salt and pepper to taste. Set aside. Blanch potatoes.
In a nonstick skillet, add olive oil and butter. When butter has melted, add everything except parsley, dill and zest. Mix well. Sauté until brown. Toss in herbs and zest. Plate mixture, and top with two poached eggs.
To poach eggs:
To a pot of simmering water, add two pinches salt and 2 tablespoons white wine vinegar. Bring water to a rapid boil, then swirl with a whisk. Slide eggs gently into swirling water. Cook 5-6 minutes.
serves 2
BEEF TENDERLOIN
The day before serving, have your butcher trim and tie the tenderloin. You can cook the tenderloin the day before you serve it or the day of. Before cooking, season liberally with salt and pepper. Preheat oven to 400 degrees. For medium rare, roast for 35 minutes. Allow to rest at least 15 minutes before slicing.
allow 4-6 ounces per person
GERMAN STOLLEN
1 cup mixed candied fruit 1 cup raisins 3 tablespoons dark rum or orange juice Mix all in a covered container. Shake periodically to coat. For the sponge: 1 tablespoon or 1 (¼ ounce) package active dry yeast ¼ cup warm water ²⁄₃ cup milk 1 teaspoon honey 1 cup unbleached all-purpose flour
In a large bowl, sprinkle yeast in water. Heat milk to 110 degrees and add to yeast. Add honey and flour. Cover bowl with plastic wrap and let rise approximately 30 minutes, until bubbly and light.
For the dough: ¹⁄₃ cup honey 1 large egg, beaten ½ cup (1 stick) unsalted butter, softened 1 tablespoon finely grated lemon zest 1 teaspoon salt ½ teaspoon ground mace ½ cup almonds, toasted and chopped 3 to 4 cups unbleached all-purpose flour oil to coat bowl
In a mixing bowl, combine fruit with honey, egg, butter, zest, salt, mace, almonds and 2 cups flour with the sponge. Beat for 2 minutes. Gradually add remaining flour, ¼ cup at a time until dough begins to pull away from the side of the bowl. Turn dough onto a floured work surface. Knead, adding flour as necessary, until dough is smooth and elastic.
For the filling: 2 tablespoons unsalted butter, melted 2 teaspoons ground cinnamon 3 tablespoons granulated sugar
Place dough in an oiled bowl, turning to coat entire ball of dough. Cover and let rise about an hour. When the dough has doubled in size, place it on a lightly oiled work surface and roll into an oval. Brush with melted butter.
Mix cinnamon and granulated sugar and sprinkle over ½ dough, lengthwise. Fold dough in half lengthwise and place onto a parchment-lined or well-greased baking sheet. Press lightly on folded side to seal. Cover and let rise for 45 minutes.
Preheat oven to 375 degrees. Bake for 25 minutes. When done, remove from pan immediately and place on rack to cool.
Sprinkle with confectioners’ sugar. Makes 1 large loaf.
