Make breakfast special this New Year’s Day

New Year’s Eve dinner gets plenty of attention, but what about breakfast the next day.

After all, starting the new year with a good meal can set the tone for the coming weeks and months.

So why not make something special? Even a cold breakfast can qualify if you take a few minutes to prepare something your family doesn’t usually have.

You could make something that celebrates your heritage, such as stollen or a strata.

Give traditional breakfast foods a touch of holiday flavor, perhaps making a gingerbread cake, pumpkin spice muffins or cranberry nut bread.

Or just add a holiday twist to breakfast. Instead of plain butter for your biscuits, create orange butter by blending orange marmalade with softened or whipped butter.

Make holiday cream cheese by blending light cream cheese with cranberry-orange or cranberry-raspberry sauce. French toast is festive when made with slices of pannetone, an Italian bread baked in a round, tall-sided pan and made with pieces of dried or candied fruit.

Whatever you make doesn’t have to be elaborate. Make pancakes or waffles and throw some chopped fruit in with the batter. Create an omelet filled with cheese and meat left over from your holiday meal. Bake a coffee cake or muffins with nuts, chips or fruit. Or how about some homemade granola?

There are even breakfast casseroles that can be put together the night before, refrigerated and then put into the oven as your family awakens.

Following are some holiday breakfast ideas from bbonline.com.

 

Belgian Waffles With Glazed Bananas

For banana sauce:

3/4 cup butter

1/2 cup brown sugar

4 bananas

For waffles:

2 cups flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cups well-shaken buttermilk

6 tablespoons unsalted butter, melted and cooled to room temperature

2 large eggs

Vegetable oil

For sauce, melt butter on low heat. Add brown sugar and, watching the heat, melt the sugar. Be careful not to boil or over cook the sugar or  it will burn or crystallize.

Chop bananas into cubes and place into the sauce.

For waffles, whisk flour, sugar, baking powder, baking soda and salt in a large bowl.

Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil. Pour a slightly rounded 1/2 cup of batter into each waffle mold. Cook waffles according to manufacturer’s instructions, about three minutes, until golden and cooked through.

Transfer to a rack or sheet pan in a 200-degree oven to keep warm.

To serve, dust plate with powdered sugar, then place the waffle on top and dust with sugar again. Top with a large spoonful of banana sauce.

Makes 8 waffles.

 

 

Cinnamon Swirl Mini Biscuits

6 tablespoons butter

2/3 cup sugar

2 to 3 tablespoons cinnamon

8 tablespoons butter

1/3 cup sugar

2-1/2 cups flour

1 teaspoon cream of tartar

1/4 teaspoon baking soda

1/3 cup milk

1 large egg

1 teaspoon vanilla

For filling, place butter in covered bowl and melt in microwave for 30 seconds on high.

Add sugar and cinnamon. Mix and set aside.

In a clean mixing bowl, place remaining butter, sugar, flour, cream of tartar, baking soda, milk, egg and vanilla. Mix until a soft dough forms.

Place dough on floured surface.  Pat and roll into a 10-by-15-inch rectangle. With the long side of rectangle facing you, smear filling over the surface. Roll the dough, jelly roll style, starting with the long side.

Place on a cutting board, seam down, and cut into 22 to 24 pieces. Place pieces into greased mini-muffin pan and sprinkle with sugar.

Bake in a 425-degree oven for 12 to 15 minutes. Remove from oven and let cool 10 minutes in the pan before removing biscuits from pan.

Serve warm

 

 

Carrot Cake Pancakes

1 cup flour

2 tablespoons vegetable oil

1-1/4 teaspoon baking powder

1/2 teaspoon baking soda

Dash salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

4 tablespoons walnuts

4 tablespoons raisins

1 egg

2 tablespoons packed brown sugar

1 cup buttermilk

1 teaspoon vanilla

2 cups finely grated carrots

Combine flour, baking powder, baking soda, salt, sugar and spices in a large bowl. Slowly add half the milk, forming a thick paste.  Once no lumps remain, add the remaining liquid, vanilla, and egg, stirring until smooth.

Wash and peel carrots. Using a food processor, coarsely grate carrots. Transfer to a bowl and change attachment to the general blade. Return carrots to processor and run until carrots are almost pureed. Add to batter.

Place raisins and walnuts in food processor and process until finely chopped. Stir into batter, making sure to break up any clumps. Stir in oil. Cover and refrigerate overnight.

In the morning, spoon batter by cupfuls onto a greased hot griddle over high heat.  Allow to cook at least five minutes per side, until cooked through.

Place on a parchment paper lined baking sheet and keep in a 250-degree oven until ready to serve.

Serve with a dollop of cream cheese topping and a dusting of powdered sugar.

For topping: cream together 4 ounces room temperature cream cheese, 2 tablespoons milk, 1/2 teaspoon vanilla, dash of cinnamon and about 1/4 cup powdered sugar.  Serve room temperature.

 

 

Savory Parmesan French Toast With Poached Eggs and Greens

12 slices baguette, cut 3/4-inch thick on a diagonal

1 cup whole milk

3 large eggs for egg soak

Dash garlic powder

1/8 teaspoon pepper (half black and half cayenne)

8 eggs

1/2 cup grated Parmesan

2 cups baby greens

3 teaspoons red wine vinegar

1 tablespoon olive oil

Kosher salt and pepper to taste

1 to 2 tablespoons butter

Whisk together milk, three eggs and spices. Place bread in the bowl and let stand five to seven minutes.

Place butter in a glass 9-by-13-inch baking dish and melt in a 350-degree oven. Spread butter around pan, then add soaked bread and sprinkle with cheese. Bake in a  350-degree oven about 25 minutes, until puffed and golden.

Bring two inches water and one teaspoon vinegar to a boil  in a small, deep skillet or saucepan. One at a time, break remaining eggs into a cup and slide into water, spacing eggs apart. Poach at a bare simmer to desired doneness (for firm whites with runny yolks, it’s two to three minutes).

Toss greens with remaining vinegar, oil, and salt and pepper.

Divide French toast between plates and top with salad. With a slotted spoon, lift eggs out of poaching liquid, one at a time, and place on top of salad. Lightly season eggs with salt and pepper and top with a sprinkle of Parmesan cheese.

 

 

Bacon Quiche Tarts

5 slices bacon, cooked crisp

8 ounces cream cheese, softened

2 tablespoons milk

2 eggs, beaten

1/2 cup Swiss cheese, shredded

2 tablespoons green onion, chopped

1 10-ounce can refrigerated biscuits, flaky

Dash Tabasco sauce

Crumble bacon. Set aside.

Beat cream cheese, milk, onion, egg, Tabasco sauce and Swiss cheese together.

Separate dough into 10 biscuits and place one in each of 10 greased muffin tins. Firmly press into the tin, forming a 1/4 inch crust. Place half the bacon in the bottom of each tin and fill with cheese mixture.

Bake in a 375-degree oven for 20 to 25 minutes, until edges are golden brown. Sprinkle with the remainder of the bacon, pressing it down into the tart. Serve warm.

 

 

Baked Eggs and Cheese With Herbs

3 thin slices of bread, crusts removed

3 green onions, cut in thirds

1/2 cup parsley leaves, firmly packed

1 cup milk

3/4 cup water

6 ounces Swiss cheese

6 ounces mozzarella cheese

10 slices thick-sliced bacon, well cooked

12 large eggs

1/2 teaspoon salt

1 teaspoon Lawry’s salt

1 teaspoon chervil

1 teaspoon freshly ground black pepper

4 tablespoons butter

Using a food processor, mince bread, green onions and parsley. Soak bread mixture in milk and water five minutes, then strain, reserving both the bread and liquid. 

Shred cheeses and crumble bacon. Mix eggs, seasoning and reserved liquid.

Heat butter in large skillet. Add eggs and scramble until very soft. Mix in soaked bread crumbs and three-quarters of the cheese. Butter a six-cup soufflé dish and sprinkled with a little shredded cheese. Add egg mixture. Spread remaining cheese over top, then sprinkle with chopped bacon. Bake in 400-degree oven 30 minutes, until brown and puffy.

Makes 8 servings.

 

 

Maple Syrup Baked Apples

6 large Macintosh apples, peeled and cored

4 tablespoons finely chopped walnuts

4 tablespoons seedless raisins

4 tablespoons firmly packed brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon grated nutmeg

2 teaspoons melted butter

2 tablespoons light cream or half and half

6 tablespoons melted butter

3/4 cup maple syrup

Whipped cream

Cold maple syrup

Butter 6 individual oven-proof baking cups. Place one apple in each cup.

Mix together chopped walnuts, chopped raisins, brown sugar, cinnamon, nutmeg, two tablespoons melted butter and cream.

Divide mixture evenly among the cups, pressing some well into the apple core and heaping the rest one top of each apple.

Pour remaining melted butter and two tablespoons maple syrup over each filled apple.

Bake in a 400-degree oven for 35 to 40 minutes, until apples are tender but still hold there shape.

Let cool to warm. Serve with a dollop of soft whipped cream and a dribble of cold maple syrup on each.

 

 

Apple Breakfast Lasagna

1 cup sour cream

1/3 cup firmly packed brown sugar

2 9-ounce packages frozen French toast

1/2 pound sliced boiled ham

2 cups shredded cheddar cheese

1 can apple pie filling

1 cup granola cereal with raisins

In a small bowl, blend sour cream and brown sugar. Chill.

Place six French toast slices in the bottom of a greased 13-by-9-inch baking pan, then layer with ham, 1-1/2 cups cheese and remaining French toast. Spread apple pie filling on top and sprinkle with granola.

Bake in a 350-degree oven for 25 minutes. Top with remaining cheese and bake five minutes, until cheese is melted.

Serve with sour cream mixture.

Makes 6 servings.

 

 

Su Casa Baked Omelet for Two

5 egg whites, room temperature

1/4 teaspoon cream of tartar

4 egg yolks, room temperature

1/4 cup water

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 pound of deli ham, shaved and torn

1 cup shredded sharp cheddar cheese

In nine-inch nonstick skillet, heat one tablespoon butter.

In mixing bowl, beat egg whites until frothy, then add cream of tartar and beat until almost stiff. In second mixing bowl, beat egg yolks with water, salt and pepper until thick and lemon-colored. Fold egg yolks into egg whites gently.

Pour mixture into skillet and cook on medium-high for one minute. The bottom of omelet will set and begin to rise. Put skillet in center of a 375-degree oven for 10 to 12 minutes, until lightly brown.

Warm ham and cheese mixture in microwave for 1-1/2 minutes. When omelet is done, remove from oven carefully. Put filling on one half of omelet. Fold other half over top of filling, cutting the back with a sharp knife so omelet won’t break.

Slide onto serving platter. Sprinkle cheese on top.

 

 

Festive Breakfast Casserole

8 ounces. bulk pork sausage

4 eggs

3/4 cup milk

6 cups white bread, cut in cubes

1-1/2 cups shredded cheddar cheese

1 cup picante sauce or chunky salsa

Cook sausage until browned, then pour off fat. Arrange sausage in two-quart shallow baking dish. Top with bread cubes and cheese.

Mix picante sauce, eggs and milk and pour over the dish. Cover and refrigerate three hours or overnight.

Uncover, then bake in a 350-degree oven for 45 minutes, until done. Serve with sour cream and salsa or picante sauce.

Makes 6 to 8 servings.