Our Favorite Holiday Recipes
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“We first featured our Family’s Favorite Holiday Recipes in December 2001 and it is now a Gourmet Magic tradition. There are so many opportunities to entertain and serve wonderful food during this festive season! This year we have decided to share some Brunch Recipes that would be perfect for Christmas or New Year’s Day. We really can’t credit where these recipes originated from – most probably from cookbooks, food sections of newspapers, magazines or scraps of paper and index cards from family and friends. We hope you enjoy these recipes – maybe one will become a favorite of yours too! The staff at Gourmet Magic would also like to take this opportunity to thank our loyal customers for their patronage throughout the year and wish everyone a Happy Holiday and Best Wishes for the New Year!”
Debra and Steve Crandall
Toasted Berry Bagels
From the Recipe File of Gloria Kaszans
Ingredients:
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10 plain mini bagels (can be found bagged in the frozen food section of most supermarkets)
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2 tablespoons melted unsalted butter
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1 ½ tablespoons sugar
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1 ½ tablespoons cinnamon
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1 cup strawberries, chopped
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1 cup blueberries – slice in half if very large
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1 small container of plain yogurt
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Honey for drizzling
Preparation:
Defrost bagels and slice in half if not pre-sliced. Place in one layer in a shallow baking dish or on a cookie sheet. Bake in middle of oven until golden but not brown. Remove from oven and brush bagels with melted butter.
In a small bowl, stir together 1 tablespoon sugar and all of the cinnamon and sprinkle over the tops of the bagels. Broil the bagels about 5 inches from the heat until the tops start to bubble. Remove from oven and cool.
In a bowl, stir together the berries and the remaining ½ tablespoon sugar. Place a heaping tablespoon on each bagel. Top the fruit with a teaspoon of yogurt and drizzle with honey.
Makes 20 appetizer-sized servings
Creamy Scrambled Eggs with Smoked Salmon
From the Recipe File of Steve Kaszans
Ingredients:
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12 large eggs – bring to room temperature
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6 ounces of smoked salmon, cut into ½” pieces
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6 ounces of cream cheese, cut into small pieces and then brought to room temperature
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¾ cup chopped green onions
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2 tablespoons fresh dill, chopped
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3 tablespoons butter
Preparation:
Whisk eggs in a large bowl to blend.
Add salmon, cream cheese, green onions and chopped dill.
Season lightly with salt and generously with freshly ground black pepper. Stir to mix.
Melt butter in a large non-stick skillet over medium heat.
Add egg mixture and stir slowly until eggs just hold together and are cooked through but still moist, about 5 minutes.
Serves About 6
Sausage in Puff Pastry
From the Recipe File of Debra Crandall
Ingredients:
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1 pound bulk pork sausage
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1 bunch green onions (including the tops), sliced
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½ pounds of mushrooms (about 5 large), coarsely chopped
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2 to 3 garlic cloves, minced
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2 eggs, lightly beaten
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½ cup fresh breadcrumbs
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¼ teaspoon dried mustard
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¼ teaspoon ground red pepper
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Salt
Puff Pastry:
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One 1 pound package (2 pre-rolled sheets) frozen puff pastry dough
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1/2 stick butter, melted
Preparation:
For Filling:
Cook sausage in a medium skillet over medium heat, stirring & breaking up with a fork until browned, about 5 minutes. Drain well. Transfer to a bowl.
Add remaining ingredients for filling and blend well. Set aside.
For Pastry:
Pre-heat oven to 425 degrees.
Roll out each sheet on a lightly floured surface to thickness of 1/8” and the length of about 12”.
Spread filling over lower third of long edge.
Roll up jellyroll fashion, tucking in ends.
Bake, basting occasionally with the butter, until golden brown, about 45 minutes.
Serves 8 to 10
Chiles Rellenos Casserole
From the Recipe File of Tim Crandall
Ingredients:
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1 cup half and half
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1/3 cup flour
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½ pound Monterey Jack cheese, grated
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One 8 oz. can tomato sauce
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2 eggs
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Three 4 oz. cans green chiles, whole
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½ pound sharp cheddar cheese, grated
Preparation:
Beat half and half with eggs and flour until smooth. Split open chiles, rinse out seeds and drain on paper towels. Mix cheeses. Reserve ½ cup of mixed cheeses for topping. Make alternate layers of remaining cheese, chiles and egg mixture in deep 1 ½ quart casserole dish. Pour tomato sauce over top before topping with the reserved cheese. Bake in 375-degree oven one hour or until cooked in center.
Serves 4
Sausage and Cheese Breakfast Casserole
From the Recipe File of Lynda Crandall
ASSEMBLE THE CASSEROLE THE DAY BEFORE
Ingredients:
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6 slices of sandwich bread – tear each slice into 10 to 15 pieces
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8 ounce can of sliced mushrooms
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Non-stick cooking spray
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1 package Armour Country Style Brown & Serve sausage – 10 links
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2 cups cheddar cheese, shredded
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5 eggs, lightly beaten
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2 cups milk or half and half
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Freshly ground pepper – generous
Preparation:
Sauté mushrooms.
Slice sausage links in thirds.
Spray a 9 X 13” baking dish with non-stick cooking spray.
Place half of the bread pieces in the bottom of the baking dish
Top with half of all ingredients: Cheese, Sausage, Mushrooms, Eggs, Milk or Half & Half, some Pepper
Top with the rest of the bread and repeat, adding the rest of the ingredients
Cover with foil and place casserole in the frig overnight
Bake in a 350-degree oven for 45 minutes, covered with foil
Remove from oven and take off foil – Add more shredded cheddar to the top, if desired
Place back in oven and bake for an additional 15 – 20 minutes or until done
Serves 12