Christmas morning at last!
All the shopping is done and now it's your turn to relax and enjoy the excitement. And this brunch menu is easy to prepare and the most delicious of recipes. You will be spending time with your loved ones and should not be laboring in the kitchen. Enjoy some cinnamon spiced coffee as you open your gifts and snack on little chocolate hazelnut crescents. Serve your warm frittata, along with the orange marmalade bruschetta and toast the holiday morning with a fresh rasberry bellini!
Estelle's Brunch Frittata
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt and pepper
3 ounces Fontina, diced
Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
12 slices (1/2-inch-thick) ciabatta or other rustic white bread
15 ounces ricotta cheese
3/4 cup orange marmalade
Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast. Spoon 1 tablespoon of marmalade over the ricotta, and serve.
1/2 c Chocolate Hazelnut Spread warmed
1 tube crescent rolls
1/3 c Toffee Bits
Powdered sugar
Preheat oven to 375 degrees
Unroll all 8 crescent rolls and separate into individual triangles
Spread a layer of warmed hazelnut spread on each piece and sprinkle with some toffee bits.Roll each one up and place on cookie sheet and bake at 375 degrees F. for 11-13 min or until golden brown.Remove from oven and sprinkle with powdered sugar
1 bag frozen unsweetened raspberries, thawed
2 tablespoons sugar
1 bottle (750-ml) chilled brut Champagne
Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve.
"When we recall Christmas past,
we usually find that the simplest things -
not the great occasions -
give off the greatest glow of happiness." ~Bob Hope
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