My Christmas Brunch 2012

I’m having my brothers and sisters over for Boxing Day actually and I’d like to share my menu with you.
Just in cases you need some last minute inspiration.
We are having Brunch, that is easy, it’s during daytime so you don’t go to bed with a full tummy and you can go easy with the alcohol, although a glass or two of Champagne will always go down well.
I start with my Puff pastry sticks with sesame seeds and this time I’ll cut out stars and sprinkle them with sesame seeds, poppy seeds and pine nuts, making three kinds of savory cookies.
One of my favorite dishes for Brunch that I have been making since 2002 is this Baked Eggs and Mushrooms in Crisped Ham. I found the recipe in Bon Appetite or Gourmet magazine, cannot remember which one, and this recipe still rocks.
Baked Eggs and Mushrooms in Ham Crisps.
baked eggs with crisped ham from

You can prep it ahead of time and start baking just before your guests arrive.
Looks awesome and tastes delicious. Yummi.
I will also have a whole glazed ham and serve it with piccalilli, Curaçao style. In Curaçao we love to eat piccalilli with our Christmas ham from the oven.
I have two pages full of recipes here for you from Martha Stewart Living. You pick your ham.
My 6 nieces will also be my guests and I will be making one of these cute appetizing looking dishes for them. Get some inspiration from this picture that I found on Facebook. No recipes, have a look at the pictures and let it be an inspiration. It is mostly bread with eggs, cucumber, tomato and some greens. Make it with your small guests and have some fun in the kitchen.

appetizing plates
Brunch at Christmas time or any other time is a great way to entertain.
I’ll serve smoked salmon with bagel and cream cheese. Easy and delicious.
Here is a recipe for the smoked salmon served as an appetizer.
Next dish is a small open sandwich I make with sun dried tomato spread topped with rucola and Serrano ham.  You make the spread by mixing one 8 oz/224 g package of cream cheese with roughly 3 oz/84 g of sun dried tomatoes in a food processor until you have a smooth spread, mix 3-5 minutes. You don’t have to add anything else to it. You get the sweetness of the sun dried tomato, the peppery taste of rucola and the saltiness of Serrano ham, I think a great combination.
Serrano Ham with rucola and sun dried tomato spread
The spread keeps for 3 days in the refrigerator and can be used as a filling for choux puffs or as a dip with crudités.
To finish we’ll have a fruit salad of mango, watermelon, kiwi and black grapes, Christine’s Lemon Wrath Cookies on the side and some ice cream.
I hope my menu gives you ideas and inspiration for your entertaining menu. Enjoy.
I wish you happy Holidays and a happy and healthy 2013.
Let me know what you are making for the Holidays.

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