Star of Wonder Advent Brunch 2007 Menu
- Egg wraps
- Ham (or Canadian bacon) with Spiced Apple Ring sauce
- Fancy Holiday Fruit Salad
- Cranberry white chocolate scones with Devonshire cream
- Holiday Truffles
- Cranberry punch
Egg Wraps
¼ pound ground Italian or breakfast sausage
2 tbsp vegetable oil
1 sweet red pepper, chopped
2 green onions finely chopped (include all usable parts of greens and bulb)
2 Garlic toes pressed or crushed and minced
8 eggs
4 tbsp milk
½ tsp salt and pepper
½ cup diced fresh cilantro
1 medium tomato finely diced
2-1/2 cups shredded old Cheddar or Monterey Jack cheese
4 Wraps or tortillas
600 fancy tipped tooth picks
Fry sausage in large skillet until thoroughly cooked through. Scrape with rubber scraper into colander over bowl to drain. Place sausage on paper towels to absorb any remaining grease, set to side. (replace paper toweling as needed )
Return frying pan to medium heat, add 2 TBS of vegetable oil, onion, and red pepper. Stir occasionally until red peppers are soft. Turn heat to lowest setting, add minced garlic, and cover for 3-4 minutes.
In a large mixing bowl beat eggs with milk until thoroughly married, add salt & pepper, cheese, tomatoes, cilantro and sausage.
Pour contents into skillet and return to medium heat, continuously scraping bottom of pan with a spatula until eggs are fluffy.
Lay wraps out flat. Divide egg-mixture evenly spooning contents down the middle of the wrap, stopping short of the ends. Fold ends toward middle and then roll. Place seam side down and cut in half to serve. Use tooth pick in each half if necessary.
May add hashbrowns to recipe for heartier serving.
Spiced Apple Rings and Ham
1 – 24 oz jar of Applesauce
1 cup of Red-Hots candies
1 3oz package cherry J-ello
2 ½ cups water
24 spiced apple rings
2-6oz porkchops
In medium sauce pan bring water to a boil. Add entire contents of J-ello packet and stir until completely dissolved. Add Red-Hots and continue to boil until Red-Hots begin to dissolve. Add Applesauce and bring back to a rapid boil stirring continuously. Once at a rapid boil turn down to a simmer, stirring periodically. When all Red-Hots have dissolved add spiced apple rings, and carefully stir to incorporate being careful not to mash or slice rings. Remove from heat and cover for several minutes. Serve warm over pork chops.
Serves 8 (approx 1/3 cup serving w/ 3 apple rings)
Replace pork chops with ham or Canadian bacon
Fancy Holiday Fruit Salad
(makes 8 servings)
Ingredients
1 (15-oz) can chunky lite fruit, drained; save juice
1 (15-oz) can pineapple chunks, drained; save juice
1 can mandarin oranges, drained (Do not save juice)
½ banana
1 cup large Maraschino Cherries, drained, pitted, stems removed (Do not save juice)
1 small box vanilla instant pudding
2 tablespoons tang powder
4 large oranges
Put drained fruit in a medium size bowl that has a lid. Add the drained fruit cocktail and pineapple juice to the vanilla instant pudding and 2 tablespoons powder tang. Mix well, it will become thick. Pour over the drained fruit and refrigerate overnight or at least 5 hours.
Cut oranges in half. Hollow out all pulp and juice with a juicer attachment, retain juice for punch. Shave off a portion of peel from bottoms so oranges will stand upright on a plate. Refrigerate or freeze orange halves
Fill oranges to heaping with fruit salad
Serve immediately or refrigerate until ready to serve.
Holiday Oreo Truffles
8 ounces cream cheese, softened
1 package Oreos, (not double stuff) crushed in a food processor
1 lbs white chocolate
10 small candy canes, crushed
In a large mixing bowl, beat cream cheese for a couple minutes to smooth out. Add in just over 1/2 of the crushed Oreos and mix until thoroughly combined. Add in the rest of the Oreos and mix just until combined
Cover bowl and chill for at least 2-3 hours. Scoop out dough with a heaping teaspoon and roll into 50-60 balls. Cover and place back in the refrigerator to firm up.
Slowly melt the white chocolate in a double boiler, stirring occasionally, until most of the chunks are smooth. Remove and stir to melt the rest of the chocolate. Dip each truffle ball and set aside on a on parchment paper. Sprinkle immediately with crushed candy cane. If the chocolate mixture starts to firm up, place back over the double boiler to slowly re-melt, or gently re-warm in the microwave. Store in the refrigerator or freezer, after all are dipped.
White Chocolate Cranberry Scones
Ingredients:
2 cups White Flour, Unbleached
3/4 tsp Baking Soda
1-1/2 tsp Cream of Tartar
1 pinch Sea Salt
8 tb Unsalted and chilled Butter
1/2 cup dried Cranberries
1 large Egg
1/2 cup Buttermilk (1% if you can find it)
8 oz. White Chocolate (frozen)
Preheat oven to 425°. Use an ungreased baking sheet and parchment paper.
Cut butter into 1/2" cubes. Cut white chocolate into small bits, reserving 10 larger pieces.
Combine flour, baking soda, cream of tartar and salt in a medium sized mixing bowl. Cut in the cold cubed butter, until the mixture resembles fine crumbs. Add the dried cranberries and white chocolate (keep out the larger pieces).
In a mixing bowl beat the egg with the buttermilk. Gently fold liquid mixture into dry ingredients. Mix with spoon, then gently knead with your hands. Do not overmix.
Place dough onto parchment sheet and cover with another parchment sheet. Roll gently with rolling pin to 1/2" thick round. Cut into 10 wedges. Place parchment paper onto baking sheet. Place scones onto the parchment, making sure they do not touch. Press reserved larger pieces of white chocolate into tops of each scone.
Bake for 12-15 minutes, or until golden brown.
Yield: 10 servings
Devonshire Cream
• 8 oz cream cheese
• 12 oz sour cream
• Juice from 1 lemon
• 2 tsp vanilla
• 2 cups powdered sugar
Cranberry Punch
INGREDIENTS:
• 1 can (16 ounces) jellied cranberry sauce
• 3/4 cup orange juice
• 1/4 cup lemon juice
• 3 1/2 cups chilled ginger ale
PREPARATION:
In a blender, process cranberry sauce until smooth; add orange juice and lemon juice. Pour cranberry mixture into a 2-quart pitcher with ice. Gradually add ginger ale.
Makes about 7 cups.
