Christmas Morning Brunch

A Christmas morning tradition since 1985, Southern Eggs and Kringler make a delicious and elegant do-ahead brunch that will garner raves from guests. The Southern eggs can be tossed together the day before, refrigerated overnight, and baked at 325 degrees for one hour on Christmas morning. Only cold cereal could be easier. The Kringler will disappear so fast you best taste it immediately. All the ingredients are already in larders waiting to be mixed; directions follow.

Southern Eggs

8 slices of cubed white bread with crusts removed (try whole grain white bread for extra nutrients.

1 cup grated cheddar cheese (mild or medium will do)

8 beaten eggs

2 cups milk

1/2 teaspoon salt

1/2 teaspoon DRY mustard (yellow mustard will work in a pinch)

1/4 pound (1 stick) melted butter

Lightly grease a glass 9 X 13 pan. Layer the cubed bread on the bottom and add the grated cheese. Beat the eggs and milk, then add the salt and dry mustard. Pour the egg mixture over the bread cubes, then pour the melted butter over the top and refrigerate over night or at least 4 hours. Uncover and bake one hour in a 325 degree oven. Serves 6-8 hungry guests.

An additional delight is Grandma Milly's famous Kringler, filled with calories and flavor. Though it is messy, with flour everywhere, and hard to spread due to its thickness, once baked and frosted it will add a wonderful sweet element to a beautiful morning.

Kringler

Mix together like a pie crust, using a fork, 1 cup flour, 1/2 cup butter, and 1 tablespoon water. Pat onto an ungreased cookie sheet to form an oval shape.

Mix together in a saucepan 1 cup water, 1/2 cup butter, and 1/2 teaspoon vanilla. Bring to a boil then remove from heat. While still hot, add 1 cup flour and mix. Add 3 eggs, one at a time, beating with an electric mixer after each egg has been added. The mixture will be very thick and hard to work with. Spread this mixture on top of the crust, as close to the edge of the crust waiting on the cookie sheet. Bake at 350 degrees for 55 minutes.

Frost with a traditional frosting mixture of powdered sugar, butter, 1/2 teaspoon vanilla and a drop or two of milk or cream. Spread on the baked Kringler, then decorate with sliced cherries and slivered almonds. This does not freeze well so don't even try. Once the guests taste this Kringler, it will quickly disappear so make two, not one.

Add a pitcher of orange juice, bacon cooked in the microwave, fresh fruit mixed the day before and served in a crystal bowl, and the only thing left to say is Merry Christmas.

Elegant Appetizer

Christmas Eve is always a formal event in this home with appetizers on silver trays, crystal stem ware, silver pate spreaders, and china plates filled with exactly the same thing, year after year. While several items are prepared for guests, the winning appetizer is something that is served only on Christmas Eve, a meal in itself, and as good the next day as the night before. Spinach Irmane, a puff pastry crust filled with Italian sausage, cheese and spinach, has been the Christmas star for many years and could shine brightly in your home as well.

Traditions start now, so gather a box of frozen Puff Pastry, a quarter pound of butter (one stick), 2 pounds of ground Italian sausage, grated mozzarella cheese, 2 boxes of frozen chopped spinach, and a large jar of apricot jam.

Puff Pastry, available in the frozen bread section of the supermarket, is thawed, unwrapped and rolled out flat into a large rectangle, triple the original size. Melt 1/2 a stick of butter, and brush onto the pastry. Heat 1 cup of apricot jam and brush on top of the melted butter. Brown the Italian sausage in a fry pan until totally cooked and in small pieces. Layer cupfuls of cooked sausage onto the pastry, then continue to layer thawed and thoroughly drained chopped spinach. Add a layer of mozzarella cheese and roll into a jelly roll shape. Seal the edge with cold water. Gently place the tube onto a greased cookie sheet. Melted butter may be brushed onto the top of the puff pastry if desired. Bake in a 400 degree oven for 20 minutes. Cool 10 minutes before cutting into half inch thick slices.

Though Spinach Irmane can be eaten with a fork, once it has cooled it can be easily picked up with one's carefully sanitized fingers. A delicious and elegant appetizer or main course, it will surprise and delight all who have the good fortune of tasting it. The apricot jam adds an unexpected flavor that will keep guests returning to the buffet.

The Italian sausage can be browned a day ahead of time, and the Spinach Irmane can be assembled early in the day, then baked as needed. This is such a hit, and so good the second day heated in the microwave, you will want to make two loaves. An elegant appetizer tradition can begin this year; let me know how you like it.

Photo attribution: somewhatfortyplus