This year we had Custard Spoon bread, glazed bacon, and fresh grapefruit.
Custard Spoon Bread from Food 52
3/4 cups stone ground corn meal
2 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs
2 cups milk
2 tablespoons melted organic butter + 2 teaspoons to grease your pan
1 1/2 tablespoon white vinegar
1 tablespoon real vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup cream
- Preheat oven to 350 degrees. Place an un-greased 8x8-inch baking dish in the oven to warm.
- Mix the dry ingredients together in a large bowl and set aside.
- In a separate, large mixing bowl, whisk together all of the wet ingredients except the heavy cream. You will use the heavy cream at the end to finish off the dish.
- Add the dry ingredients to the wet ingredients and slowly stir until batter is smooth and free of lumps.
- Remove heated dish from the oven and add the remaining 2 teaspoons butter.
- Slowly scrape the batter into the heated and now buttered pan and set dish on the oven rack. With the dish in the oven, slowly pour the cream over the batter, without stirring.
- Bake for 45 to 50 minutes, or until the top layer is golden brown and a knife comes out clean. Remove from oven and let stand for 10 minutes before serving.
6 to 8 slices bacon
1/4 cup brown sugar
1/4 tsp cayenne pepper
1/4 tsp black paper
Preheat oven to 350 and line baking sheet with tinfoil. Stir together sugar and peppers. Lay bacon on the foil and sprinkle with the sugar. Bake 8 to 15 minutes turning once. (I like mine very crisp so I bake longer).
After breakfast we open presents (wrapped of course) and watch The Wizard of Oz.
This year we had a nice big pile.
Tubby got a gorgeous jelly bean sweater from Pug Notes
A very cute I love a trekkie (mom loves star trek) t from Cafe Press
and Super cute PJs from Rebel Wag
Tubby also got some turkey jerky treats.
Norbert got a talking babble ball (tons of animal noises),
A squeaky reindeer from Olive Green dog
An antler chew
and a bag of tennis balls to share with Bob.
A Pug Notes Jelly Bean sweater, the same as Tubby's.
An I love a Trekkie shirt
Dr. Zira got
A candy cane sweater from Pug Notes.
PJs from Rebel Wag
and organic Fromm treats
A bag of Tennis balls to share with Norbert
That he spent a good amount of time trying to open:
A red tartan bow tie collar from Pecan Pie Puppies (goes great with his Fleas Navidad shirt).
PJs from Rebel Wag
Salmon Jerky treats and a Simply Fido toy to share with Norbert.
The cats got cute little catnip toys from Zoomies NYC (one looked line Sponge Bob) and one looked like a little Bird. They also got a couple different treats (chicken, salmon, and turkey). The catnip toys definitely got them in the Holiday mood!
Christmas always makes me thing of England so we had an English themed dinner
Bangers and Mash
- About 12 sausages (I like a mix of Italian sweet and breakfast turkey or cumberland)
- cloves of garlic, peeled and finely sliced
- a bunch of fresh sage, leaves picked
- olive oil
- 3 stalks of fresh rosemary, leaves picked, plus whole stalks.
- 4 1/2 lbs yukon gold potatoes, peeled and cut in 1 inch chunks
- 1¼ cupsmilk
- 3 to 4 tbsp butter to taste butter
- sea salt and freshly ground black pepper
- 4 medium red onions, peeled and finely sliced
- 1/3 cup (80ml) balsamic or red wine vinegar
- 2 beef or chicken stock cubes
- Preheat your oven to 400
- Drizzle a baking pan with olive oil and put the sausages in
- Poke the sausage all over with a knife and stick in slivers of garlic.
- Scatter over half of the sage leaves and the rosemary leaves
- Skewer the sausages with a few sprigs of rosemary
- Place in the oven and set time for 20 minutes
- Five minutes before the sausages are ready, remove the baking tray from the oven, place the rest of the sage leaves next to the sausages, drizzle with olive oil, and return the tray to the oven.
- Meanwhile boil the potatoes in salted water until tender
- Drain well, using a colander, then return them to the pan. Mash until smooth, adding the milk, and 1 to 2 tbsp butter
- Season well with salt and pepper, then put the lid on the pan and keep warm at the back of the stove.
- Make the gravy while the sauges and potatoes cook. Fry the onions really slowly in a little oil, covered, for about 15 minutes until soft.
- Remove the lid, turn up the heat and, as soon as the onions become golden brown, pour in the vinegar and boil until it almost disappears.
- Turn down the heat, add the rest of the butter, crumble in your stock cubes and 2¼ cups (560ml) water and stir well. Let this simmer until you have a nice gravy consistency.
- Serve sausages atop potatoes with gravy and make sure to serve include all of the tasty fried herbs.
Welsh Rarebit (fancy cheese on toast)
6 to 8 slices whole wheat bread (I use vermont bread company)
5 cups grated extra sharp Cheddar (Vermont is best)
1 tbsp Dijon mustard
1/4 cup heavy cream
salt and pepper
Stir together the cheese, mustard, eggs, cream and salt and pepper. Spoon the mixture on the bread. Broil for about 5 minutes until brown in spots. Serve topped with tomatoes and watercress.
After dinner Tubby, Ping, Bob, and Dr. Zira put on their new PJs and got ready for bed!