In our house, we pretty much have the same menu for Christmas. But I do like to try change things up periodically with different variations of our basic menu. Last weekend, I got out my Christmas binder food book and began perusing. 'Cooker-girl' (as 8 yr old Molly used to call herself) was right in there with me. 'Texting shlumping-on-the-sofa-'cause-I'm-a-struggling-student-who's-home girl' (as I sometimes call Libby) has always been the type who's only interested in eating food - not making it. And 'Brazilian Beauty' is so agreeable about everything ("I don't know!" "Whatever you want!") that she's happy just to eat something yummy!
'Cooker Girl' is a joy to cook with; she's adventurous and learns quickly. But this mild-mannered child also has some dictator tendencies that only arise in the kitchen. "I'm not sure if I want that this Xmas, Molly". "NO Mom! We're making that this year!"
So, here's what Molly and I have decided on for Christmas breakfast this year:
- Mimosas - Berry or Campari or just simple orange juice? Unsure as yet.
- Soft-boiled eggs and glazed sausage & bacon - You simply fry 'em up, leave about 2 Tbsp of drippings in the pan, add 1/4 cup ea of apple juice & apple jelly, stir and add back the sausage and bacon to coat.
- Scones (served with real butter!) - Something simple with raisins and almonds perhaps.
- Fruit Salad - Strawberries, mandarin oranges and bananas.
The fruit salad recipe never changes. I found this wonderful recipe years ago that's different and delicious; so it's our standard special occasion breakfast fare. Here's the recipe.
Will You Please Make that Fruit Salad?
2 or 3 bananas
1 large can or bottle of mandarin oranges
2-3 cups strawberries (or a large can of fruit cocktail)
1 small pkg instant Jello lemon flavored pudding
Put the dry pudding mix in a large bowl; add the juice (only) from the mandarin oranges and stir. It will be thick. Slice the bananas and stir them into the thickened pudding. (This will keep them from turning brown.) Add strawberries (or fruit cocktail) and stir. If it seems very thick, stir in a little of the reserved juide. Place in the refrigerator to cool and thicken slightly.