Posts Tagged ‘holiday meal’

Hangover Breakfast Pie

Thursday, December 31st, 2015

Hangover Breakfast Pie on Acaciaware serving platter

Party poppers, top hats, confetti and champagne—the glamour and joy of New Year’s celebrations are a thrill. Some pay the price on the first of January, however. When all you want is to share a warming, home-cooked meal with your loved ones, you wake up to a splitting headache… How can you cure that hangover?

Good news! You can still enjoy a scrumptious brunch and impress New Year’s guests with minimal effort. Pre-prepare this Hangover Breakfast Pie recipe, refrigerate up to two days, and bake!  It is hangover-friendly and ready in minutes.  Serve your breakfast pie on gorgeous, Hawaiian-made Acaciaware® wood products for a simply elegant presentation.  Harvested and hand-crafted from non-endangered acacia wood, this fine set of specialty items creates an extraordinary New Year’s brunch without the hassle.  

After all, breakfast is the most important meal of the day and this pie is the ultimate cure. It warms the heart and strengthens the body.  Rich nutrients from the spinach, carbohydrates and vitamin C from the potatoes, as well as protein from the eggs help rejuvenate the body to start the New Year right.  For gluten-free guests, use a potato-based or a gluten-free pie crust.  Enjoy this wholesome recipe for years to come.

May you have a blessed (and hangover-free) New Year!

Cheers to 2016

 

Preheat: 400°F             | |              Prep Time: 30 minutes            | |             Bake Time: 25-30 minutes

 

INGREDIENTS:

  • 1 premade piecrust (frozen aisle of most markets)
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp fresh thyme
  • 3 fresh sage leaves
  • 1/3 c onion, chopped
  • 1 small red potato, skinned and diced
  • Salt and pepper to taste
  • ¾ c chicken sausage with coriander
  • 1 ball of fresh burrata cheese
  • ¼ c butter, melted
  • 4 eggs + 2 egg whites
  • 1/3 c whole milk (lactose-free substitutes are okay, but may taste off)
  • 1 handful of spinach

 

5 SIMPLE STEPS:

  1. Line a cookie sheet with parchment paper. Toss onion, thyme, sage and potatoes with olive oil, salt and pepper on the sheet. Roast in the oven at 400°F for 18 minutes.
  2. Unwrap and thaw the piecrust for 10 minutes. Pop in the oven with the vegetables for 3 minutes to soften. Using a fork, crimp the piecrust edge diagonally for the desired shape. Wave-like strokes create the most impressive look.

Hint: place the piecrust on another baking sheet for easier removal of the pie and use oven gloves!

  1. Heat sausage links in the microwave for 2 minutes uncovered or in the oven as directed.
  2. Whisk eggs, egg whites, milk, melted butter, and a hint of salt and pepper in a large mixing bowl. Stir in the bits of sausage.
  3. Line the bottom of the crust with the potato/onion/herb mixture, layer with a handful of spinach, and pour over the egg mixture. Cover the crust edges with tinfoil to reduce cracking of the piecrust.

Cover and refrigerate up to two days and/or bake in the center of the oven for 25-30 minutes.

 

A Very Homemade Christmas – Christmas Feast, and the Best Mashed Potatoes Ever!

Monday, December 16th, 2013

Well, we’ve talked sweets, we’ve decked the halls, made the gifts and generally gotten you ready for Christmas. But what Christmas would be complete without a really awesome Christmas dinner?  Whether you’re stuck in a rut, ready to spice up some classics, or hosting for the very first time, we’ve got some insanely delicious options for you.  So break out your serving platters and mixing bowls. We’re going to make dinner!

Mushroom Soup for Christmas

I love to start my holiday meal with soup. I make it the day  before and reheat it, so it doesn’t take much time.  My family absolutely adores this mushroom soup recipe from Food and Wine! It’s easy to make vegetarian (swap the chicken stock for veggie and you’re there,) is hearty and warming, and compliments the rest of the meal perfectly. It’s a rich soup, so I don’t serve massive bowls of it. Instead, I serve it in cheery red tea cups. Everyone loves the presentation and I love using dishes that can go through the dishwasher for a big meal.  We often end up serving the soup in the kitchen while everyone puts finishing touches on their dishes, so using handled mugs makes for really easy eating. Plus, they’re perfect for little hands.

Holiday Roasts

Whatever your dietary preference, consider doing a roast as the Christmas entree. I got sucked into this article on the New York Times site this weekend that reminded me how universally crowd pleasing roast meat is, and how easy it is to serve a crowd without a ton of work. We always serve a standing rib roast for Christmas, with a second entree for vegetarians (see below.)  I love putting my rib roast on a big acaciaware serving platter and garnishing it with fragrant fresh rosemary, roast onions, and caramelized lady apples. So elegant.  So easy.

Pot Pie

For my vegetarians, I’m doing a vegetarian pot pie. I may make individual pot pies in pudding basins or tea cups, or I may whip out a beautiful baking dish and make a huge one to share. It all depends on the final guest count (plus, the meat eaters love this dish as well!).   I love this recipe from A beautiful  mess. It works with pretty much any vegetable, and using pre-made puff pastry as the crust really saves time.  I just weave the puff dough into a lattice for a more polished look.  I change up the veggies based on what’s in season. Sometimes it’s butternut squash and mushrooms, sometimes the classic potato and carrot. This year, I’m going root vegetables with carrots, potatoes and turnips. YUM!

sprouts

I do try to vary my sides so I’m not having Thanksgiving side dishes twice in just under a month. Sure, I keep the mashed potatoes (see my insanely rich recipe at the end of the post,) but everything else is different. I replace my Green Bean Casserole with a big serving bowl of The Pioneer Woman’s Brussels sprouts with balsamic and cranberries. They’ve got this awesome sweet/salty tangy balance that I can’t seem to resist, so I don’t.

roast onions

I swap out my mom’s creamed onions for a really stunning roast onion recipe from Martha Stewart.  I  make triple what I think I’ll need, use some to decorate my roast platter and there’s never anything left at the end of the meal, which, in my mind, is the mark of a perfect dish. Even the pickiest eaters at our table wolf this one down.

apple-thyme-wild-rice-stuffing

To update my stuffing recipe, I swap out the Thanksgiving cornbread for wild rice and rock this recipe from Fork Spoon Bacon. There’s something about the combination of apples and thyme that really compliments my Christmas menu. I bake it in the biggest baking dish I have and my family pretty much devours it all.

Sweet Potato Latkes

One thing I’m not nixing from my Thanksgiving menu is the Sweet Potato Latkes I made this year. Everyone LOVED them, they were easy, and they’re a great alternative to that over-done sweet potato casserole.  Kids loved them, adults loved them, and the leftovers are really good in a sandwich.

So there you have it. A pretty-simple, super easy Christmas menu that’s absolutely a crowd pleaser.  I find that by keeping all the side dishes vegetarian, it’s really easy to put together a meal that fits with a variety of dietary restrictions! And, since I promised, here’s my incredibly easy, incredibly rich Mashed Potato recipe.  They’re the best mashed potatoes. I make it the day before and reheat it in a slow cooker on Christmas day so I have more time to spend with my family.

Kate’s Mashed Potatoes (serves 8) – They’re the best mashed potatoes ever!

  • 3 1/2 pounds yukon gold or russet potatoes
  • 4 oz sour cream
  • 2 sticks butter
  • 3/4 cups half an half
  • salt and pepper
  1. Place potatoes (whole, skins on) and a tablespoon of salt in a large pot. Cover completely with cold water.  Bring to a boil, cover, reduce heat and let simmer for 30-35 minutes, until potatoes are tender.
  2. Drain, and let potatoes cool until you can handle them. Rub off the skins (they should come off pretty easily) and cut the potatoes into quarters. Return them to the pot.
  3. In a small saucepan, combine butter, half and half and sour cream. Heat over medium heat until just warm, then add to the potatoes.
  4. Mash the potatoes with a potato masher. I use a cheap one from the grocery store. Sometimes it doesn’t need to be fancy to do the job.
  5. Stir constantly until smooth and heated through. Add salt and pepper, tasting as you go.  Transfer into a big bowl and serve immediately or reheat the next day (just add a little extra liquid before re-heating.)

We hope you have an especially Merry Christmas this year! If you’re stuck on desserts to go with your Christmas feast, check out our Sweets post, or go the extremely classic route and make a Bouche de Noel (yule log) cake!


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