We can all remember waking up on Christmas morning when we were little. It’s always magical to wake up with the sun and run in to see what Santa left you under the tree. But we’re the grownups now and while that doesn’t dampen the excitement, it does mean we need to think about making breakfast!

If you’re a planner you can put on a slow cooker of cranberry-orange oatmeal in the slow cooker. Serve it with some toasted pecans and extra dried cranberries on the side. If you normally pour milk over your oatmeal, try using orange juice instead. Another great variation is to make a spiced oatmeal, top with eggnog and freshly grated nutmeg.

If eggs are more your style try making a southwest breakfast casserole that has eggs, sausage, peppers and cheese. It needs to cook for 8 hours, so you can put it together the night before and wake up to a hearty breakfast. You could also cook up a quiche a day or two before and serve it warm or at room temperature with some sliced oranges, pears, and apples.

Of course you can make waffles or pancakes. They don’t take that much time to make from scratch and the varieties are endless. Try making gingerbread waffles or chocolate chip pancakes topped with minty crushed candy canes.

If you want something sweet that’s even easier French toast may be the answer. My favorite holiday variation is to mix the eggs with eggnog and nutmeg.  Then dip the thick sliced bread in. You could also use slices of stollen or panettone to soak up the custard for an interesting twist.

Muffins are always a favorite in my house. I try to freeze a few from my weekly batch so I can just heat up homemade muffins whenever I need them. Gingerbread, cranberry-apple, apple topped with candied walnuts, chocolate-banana, the sky’s the limit. Take a look on foodgawker.com and do a search on muffins. I’m sure you’ll find a few combination you would have never thought of.

Another favorite of mine is breakfast burritos. I stuff mine with scrambled eggs and potatoes mixed with a smokey chipolte salsa. Make sweet quesadillas by spreading the tortillas with nutella and then toast them in your pan. It’s similar to a crepe.

No matter what you make serve it up on your best Noritake dinnerware. You’ll feel elegant even if you’re in your fuzzy slippers.

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Posted by Myriam under Holiday Entertaining & Winter Entertaining | No Comments »

Thanksgiving is growing nearer and I’m confident that you have your menu ready. You’ve already arranged to get extra chairs, folding tables, and even silverware if you need it. But have you put any thought into your table centerpiece yet? Don’t get me wrong, the food is the focus of this holiday, but it’s always nice to add a special touch on the table as well.

You can go the traditional route and have some Indian corn cobs, or a basket filled with the season’s beautiful winter squashes. Of course, whatever you pick needs to go with your table linens. You could try a tall rectangle glass vase filled with autumn leaves and pine cones. You could get a square glass vase and fill it with popcorn and a pillar candle. You can even get colored popcorn for a more unusual display. Remember, if you add anything in with a candle; make sure what you add not flammable.

Another vase idea is to find some branches in your own backyard and put them in a large vase. You can add in some flowers as well, to make it a spectacular addition to your family’s meal. Hollow out mini pumpkins or gourds, then add a votive inside. They are delightful candle holders.

Don’t forget about your houseplants. They can go on your favorite Noritake dish surrounded by leaves or mini pumpkins. Use a cake plate to raise it up from the table. Doing this gives any center piece more dimension, and catches the eye more readily. Fresh flowers are always a welcome sight on the table. Try for warm orange colors if you can find them. Also don’t be afraid to get some poinsettias early and use them as well. The white ones are my favorite to have before the Christmas holiday kicks in.

Big trifle bowls of apples, pomegranates, and pears is another dynamic center piece. Plus it’s one you can eat for dessert too! A bowl of citrus can be pretty too, especially when you add in some kumquats and satumas. My favorite functional ‘center piece’ is sliced oranges, limes, and lemons in big glass pitchers of drinking water. It add great flavor and is amazing to look at too.

Try mixing and matching some of the ideas above to create your own master piece. You could create a vase of white roses in a clear vase lined with kumquats. Or add a houseplant into the center of a bowl of Indian corn. Mix dried leaves in with mini pumpkins and pears. The possibilities are truly endless.

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Pears are my favorite autumn fruit. Delicious, richly textured, and perfect to use in both sweet and savory dishes. They are a wonderful ingredient to plan a fall party around. You can create a cocktail or a full dinner menu incorporating this luscious fruit. If you have a big kitchen and a well stocked pantry, you could throw an Iron Chef style party. Your guests and you can make the dinner course by course.

If you want to plan your menu in advance and cook yourself, take a look at a few of the following menu possibilities. You’ll be surprised with how versatile the pear is.

Start your guests off with a pear cocktail. Ahead of time peel few ripe pears and puree the flesh in a blender with the juice of a lemon. Strain if you want a thinner syrup or add some water. Use this in your usual martini, or mojito recipe. Liven up the typical mojito by using basil in addition to the traditional fresh mint. If the pear is sweet enough, you may be able to leave simple syrup out of your usual recipes all together.

Assemble a pear-brie bruschetta on top of lightly toasted bread spread with a little pistachio-thyme pesto. It’s a beautiful appetizer. Make a silky pear winter squash soup with a hint of port wine. Serve with a spinach salad topped with dried fruit and goat cheese tossed in your favorite vinaigrette for a complete meal. (Hint: make your own vinaigrette using pear puree, lemon juice and balsamic vinegar. Incorporate some fresh herbs that you happen to have on hand.)

Create a quick and easy pear main course by getting a pre-made pizza shell at the grocery. Spread the crust with garlic butter or a your favorite pesto sauce, then a layer of thinly sliced pears, top with some truffle oil and sliced fresh mozzarella cheese. You can either bake it in the oven or cook it on top of the grill. As another option, Trader Joe’s has an Italian truffle cheese that makes a great panini combined with sliced pear and crusty ciabatta.

You probably already have a pear dessert recipe in your arsenal. But try a pear sorbet. It’s a snap if you have an ice cream maker. Just puree ripe pear flesh with a little of your favorite sweetener as a base. The pear makes it the perfect ‘ice cream’ consistency. Add fresh or frozen berries and a tablespoon of your favorite liquor to amp up the flavor.

Remember pears need to be stored at room temperature and should ripen within a few days. Throw them into paper bag when you bring them home from the store to speed the ripening process up a little. Once they are ripe you should use them immediately.

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Posted by Myriam under Fall Entertaining & Recipes | No Comments »