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Asparagus-Potato Frittata
Broiled Grapefruit
Poinesettia Cocktail
Asparagus-Potato Frittata
Adapted from Food and Wine
1/2 pound unpeeled fingerling cut into 1/3-inch chunks
1/2 pound asparagus, peeled and cut into 3/4 -inch lengths
3 tablespoons extra-virgin olive oil
1 medium onion, minced
1/2 c. grated white cheddar cheese
1 teaspoon salt
1/4 teaspoon freshly ground pepper
8 large eggs
1/4 cup heavy cream
Steam the potatoes until barely tender, about 5 minutes; set aside. Steam the asparagus until bright green but still crisp, about 2 minutes.
In a 10- to 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over high heat. Add the potatoes and sauté until browned and crisp, about 7 minutes. Add the asparagus and onion, season with the salt and pepper and cook until tender, about 3 minutes; transfer to a plate.
Wipe out the skillet, set it over moderate heat and add 1 tablespoon of the oil. Beat the eggs with the heavy cream until smooth. Stir in the vegetables and pour the mixture into the skillet. Reduce the heat to low and cook until the edges just begin to set. Lift the sides of the frittata with a rubber spatula, tilting the pa n to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is barely runny, about 7 minutes. Set under the broiler for 3 - 4 minutes until golden brown.Cut into wedges and serve warm.
Broiled Grapefruit
2 large grapefruits, well chilled
1/2 cup firmly packed light brown sugar
2 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
Garnish (optional)
20 grapes
3 Tablespoons sugar
Roll the grapes in the granulated sugar
Preheat a broiler.
Cut each grapefruit in half crosswise. Cut a thin slice off the bottom of each half, if necessary, so that it will stand upright.
Using a serrated grapefruit knife or a small, sharp knife, loosen the grapefruit segments in each half by first carefully cutting between the fruit and the peel and then by cutting along either side of each segment to free it from the membrane. Leave all the segments in their shells. Place the halves upright in a baking dish.
In a small bowl, stir together the brown sugar, butter and cinnamon. Using your fingers, sprinkle the sugar mixture evenly over the grapefruit halves. Slip under the broiler about 4 inches from the heat source and broil until the sugar is uniformly bubbly, 2 to 3 minutes.
Transfer each grapefruit half to an individual dish and garnish with the grapes. Serve immediately.
Poinsettia Champagne Cocktail
Ingredients:
1/2-ounce triple sec, chilled
Champagne or sparkling wine, chilled
3-ounces cranberry juice, chilled
Pour Triple Sec and cranberry juice into a chilled Champagne flute. Stir well. Top with Champagne or sparkling wine. Yield: 1 cocktail.
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I have tons of relatives living in NE and all of them have said there is plenty of snow. We don't have a lot here but Im sure it's coming.
ReplyDeleteYour Christmas breakfast looks so good! WE have a tradition every year I make the breakfast and my mom makes dinner. I made this yummy sausage and egg casserole..it's so easy to make and so good, baked fruit..it has all sorts of fruit and then a sugary buttery sauce goes over the top of it. I was going to make cinnamon rolls but my neighbors gave us some homemade coffee cake so we ate that instead! I always have eggnog, coffee and chai tea for everyone too. It's a fun time and I love to make it special by decorting the table really pretty!