Monday, December 23, 2013

Christmas Brunch, Anyone?

Celebrate a white Christmas with a holiday brunch inspired by white dinnerware and accessories. Enjoy this delicious start to a day of festivities with family and friends.
**(see recipes at bottom of post)**

A magical white vision welcomes hungry gift recipients as they look re-energize for more gift exchange.  Begin with a mix of new and old white dishes which seamlessly work together as plates, trays and specialty serving pieces

A faux fur throw becomes a table cloth for whiteware plates and bowls, while
mixing and matching dinnerware provides for subtle textures and design.

Decorate a white metal chandelier with Christmas ornaments and a simple twig that has a vintage bird perched on it:

Place cards are made using Christmas cards. Fill a bowl with foam and top with faux snow. Place a card with name attached on a wire stand and place it into the foam.
A smooth and creamy pecan cocktail can be made spiked for adults (or not, for kids!) to enjoy, or simply top eggnog with some whipped cream.

Use white platters as trays to corral items like serving dishes of
granola and extra serving spoons.  Make a charming tag using scrapbook
paper, wire and jewelry findings from the crafts store.
Mix and match plates, pitchers and serving dishes -- by using a single hue it won't matter if the styles differ; they are united by their simplicity. Create this pretty brunch buffet with white pedestals, trays, platters and bowls. A white tray holds a birch box of forced bulbs to add a pretty, natural element to the mix.

Elevate your centerpiece with a cake stand topped with a mid-century vase filled with flocked pine cones.

To decorate your kitchen island, top the surface with pretty foil gift wrap and then arrange brunch accoutrements like muffins, drink fixings, and a sampling of foods like savory strata.

Savory strata is easy to make and bake.  Serve in slices with a crumble of feta cheese for extra piquant kick.
 Cut toast slices into trees using a cookie cutter. Trim with whipped cream cheese and sprinkle with cinnamon sugar.
 Maple walnut muffins are filled with fresh maple syrup for a flavorful seasonal surprise.

Tie up napkin rings with Italian pepper biscuits. Simply slip your napkin through the edible cookie bracelet.

1 (8 ounce) package refrigerated
crescent roll dough
8 eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 tablespoons finely crumbled feta cheese
1/2 cup cooked spinach, strained and finely chopped
1 teaspoon dried oregano
salt and pepper

1.    Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13
inch baking dish.
2,    Line the bottom of the prepared baking dish with crescent roll
dough and dot with teaspoons of spinach. In a large bowl, mix beaten eggs, mozzarella, and Cheddar and Feta. Season the mixture with oregano, and pour over the spinach and crescent rolls
.3. .    Bake 25 to 30 minutes in the preheated oven, or until a knife
inserted in the center comes out clean.  Cut into squares and garnish with more crumbled feta.


1 1/2 cups all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/4 cup rolled oats
1 egg, beaten
1/2 cup milk
1/2 cup real maple syrup

1.    Preheat oven to 400 degrees F (205 degrees C). Grease the cups of a
12-cup muffin pan.
2.    Sift together flour, sugar, baking powder and salt. Cut in
shortening until mixture resembles coarse crumbs. Stir in oats. Add egg, milk, and syrup. Stir only until dry ingredients are moistened.
Fill greased muffin tins 3/4 full.
3.    Bake for 18 to 20 minutes. Remove from oven, and let stand a few
minutes before removing muffins from the pan and cool.
Makes 12 muffins

Icing and Embellishment

8 ounces  cream cheese, at room temperature
1/2 cup  unsalted butter, at room temperature
4 cups powdered sugar, sifted
1 teaspoon vanilla extract

Beat together the butter and cream cheese until smooth. Add the powdered sugar a cup at a time while mixing on medium speed until combined. Add vanilla extract. Beat at medium high speed for 1-2 minutes until light and creamy.
Frost the cupcakes with the cream cheese butter cream.

*1 cup maple syrup in a cream pitcher

To assemble, place a wooden spoon down the center of each muffin to make a well.  Frost with icing leaving the hole exposed. Fill to the top with maple syrup.


1 cup chopped pecans
1/2 cup cane syrup
1 tablespoon cream of coconut
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 cup water
1/4 cup bourbon
Garnish: sweetened whipped cream and pecan pieces.

Bake pecans in a single layer in a shallow pan at 350° for 8 to 10 minutes or until toasted and fragrant, stirring once. Cool 10 minutes.
Process pecans, syrup, cream of coconut, cinnamon, vanilla, and kosher salt in a food processor 30 to 60 seconds or until smooth. With processor running, pour water through food chute. Press mixture through a fine wire-mesh strainer into a pitcher, using back of spoon. Discard solids. Cover and chill 3 to 24 hours. Stir in bourbon just before serving. Serve over ice. Garnish, if desired.

Makes: 3 cups.

Matthew Mead's Holiday All Through The House is available for pre-order via and

1 comment:

  1. Just loving every detail! Merry Christmas Matthew & Jenny!


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