In our house Christmas always comes very early. And when I say early I mean EARLY! With two kids under 10, the excitement is almost too much to handle — so usually my husband and I are nudged awake well before dawn. Once the presents are unwrapped and we spend a few hours untying those twisty ties that the toy manufacturers so diligently place on every square inch of each toy (personally I believe this is just to drive parents crazy rather than to deter theft!) we realize that….we’re hungry! After all, by this time we’ve been up for 3-4 hours….and it’s only 9am!!

We happen to be fortunate enough to live in a great ski area and for our family we prefer to have a big Christmas breakfast and then head on up to the mountain! If your family prefers the mid morning feast over dinner than we’ve got the menu’s for you. This month we bring you two Christmas breakfast menu’s. The recipes in these menus are almost all rated "Easy" — since no one, including the chef (particularly if the slopes are waiting), wants to spend hours upon hours in the kitchen on this special day. Though the recipes may be relatively easy to prepare, they are by no means less than extraordinary.

Below you will find several recipes in this month’s Christmas Breakfast Menus. All other recipes are accessible in our general recipe section:

Lemon Blackberry Pound Cake

Ingredients:

• 1-1/2 cups gf flour*
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 oz. cream cheese, at room temperature
• 1/2 cup unsalted butter, at room temperature
• 1-1/2 cups sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla
• Zest of 1/2 lemon
• 1 cup frozen blackberries, do not thaw

*We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.

Directions:

Preheat oven to 350 degrees F. Butter a loaf pan. In a medium bowl, whisk together flour, baking powder and salt. Place the cream cheese and butter into a stand mixer and beat with a paddle until pale. Add sugar while mixer is beating and continue to beat until mixture is fluffy. Scrape the sides of the bowl and with mixer going, add eggs one at a time. Reduce speed to low and add flour mixture, vanilla and lemon zest. Remove bowl from mixer and fold in the berries with a rubber spatula. Pour batter into prepared pan and bake for 65-75 minutes or until an inserted toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a rack to cool completely before serving.

Sausage & Cheese Strata

Ingredients:

• 8 large eggs
• 1-1/2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups gf French bread, sliced and toasted and then cut into 1" cubes
• 1/3 pound gf sausage, cooked and crumbled into small pieces
• 1-1/2 cups gouda, cut into 3/4-inch dice
• 1/2 cup julienned sun-dried tomatoes, drained
• 1/4 cup chives plus 1 Tablespoon, minced and divided
• 1 cup cheddar cheese, grated

Directions:

Preheat oven to 425 degrees F.

In a large bowl whisk together eggs, milk, salt and pepper. Stir in bread and let soak for about 5 minutes. Add sausage, gouda, sun-dried tomatoes and 1/4 cup chives; stir to combine.

Butter a shallow 2-quart baking dish; pour in egg mixture. Sprinkle with cheddar.

Bake for 25 minutes or until golden.

Let cool slightly and garnish with remaining chives.

Chocolate Zucchini Cake

Ingredients:

For cake:

• 1 Tablespoon unsalted butter
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup (4 ounces) cream cheese
• 1/2 cup canola oil
• 2 large eggs
• 2 large egg whites
• 1 teaspoon vanilla extract
• 2-1/2 cups gf flour*
• 1/2 cup unsweetened cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1-1/4 cup buttermilk
• 2 cups shredded zucchini (about 1 large zucchini)
• 2/3 cup semi-sweet chocolate chips
1/4 cup toasted walnuts, chopped

• 3/4 cup powdered sugar
• 3 Tablespoons unsweetened cocoa
• 1/4 cup cream
• 1/4 cup semi-sweet chocolate chips
• 1/2 teaspoon vanilla extract

*We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe.

Directions:

Preheat oven to 350°F. Grease a 12-cup bundt pan with butter. Set aside.

In a large bowl combine sugar, brown sugar, cream cheese and canola oil. Beat with a mixer at medium speed until combined. Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract. In a separate bowl, combine gf flour, cocoa, baking powder, baking soda, salt, and cinnamon. Add flour mixture and buttermilk, alternately, to sugar-egg mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into bundt pan.

Bake at 350°F for 1 hour or until a toothpick inserted into center of cake comes out clean. Cool cake in pan, on a wire rack, for 10 minutes. Then invert pan onto a wire rack; removing cake from pan. Let cool completely.

To prepare glaze:
In a small bowl combine powdered sugar and 3 tablespoons cocoa. Place a glass or stainless bowl over simmering water (make sure bowl is not actually touching water). In bowl, combine cream, chocolate chips and vanilla. Stir until chocolate has almost completely melted. Remove from heat and continue to stir until mixture is completely combined and all chocolate has melted. Stirring with a whisk, combine powdered sugar mixture with chocolate mixture. Drizzle glaze over cooled cake.

Dutch Baby with Pears

Ingredients:

• 1 pear, peeled, cored and sliced thin
• 2 teaspoons sugar
• 1/2 teaspoon cinnamon
• 1/2 Tablespoon unsalted butter
• 1/2 cup milk
• 1/2 cup gf flour*
• 1/4 cup sugar
• 2 large eggs at room temperature
• 4 Tablespoons unsalted butter
• Powdered sugar (optional)

*We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.

Directions:

In a medium bowl, toss pear slices with 2 teaspoons sugar and 1/2 teaspoon cinnamon.

In a medium skillet, over medium-low heat, melt 1/2 tablespoon unsalted butter. Add pears and sauté until tender, about 2-3 minutes. Reduce heat to low to keep warm.

Preheat oven to 425°F.

In a medium bowl, whisk together milk, gf flour, 1/4 cup sugar and eggs.

In a 10 inch skillet, over medium heat, melt 4 tablespoons of unsalted butter. Tilt pan so butter coats sides of pan. Pour egg batter into skillet and cook, without stirring, for 1 minute.

Place skillet in oven and bake for 12-15 minutes or until pancake is puffed and golden. Remove pancake from oven and place pears in center.

Cut into wedges and serve immediately. Sprinkle with powdered sugar if desired.

Eggs Benedict on Cheddar Waffles

Ingredients:

For the Waffles:

• 1 small russet potato, peeled and cut into 1-inch pieces
• 2 cups gf flour*
• 2 teaspoons kosher salt
• 1 Tablespoon baking powder
• 1/4 teaspoon baking soda
• 2 Tablespoons sugar
• 3 large eggs, lightly beaten
• 8 Tablespoons unsalted butter, melted
• 2 cups buttermilk
• 1 cup cheddar cheese, grated
  
  (Milk to thin batter, if necessary)

For the Hollandaise:

• 3 large egg yolks
• 1-1/2 Tablespoon cold water
• 1/2 cup warm clarified butter
• Dash of cayenne pepper
• Salt and white pepper to taste
• Lemon juice to taste

For Eggs:

• 4 poached eggs
• 4 slices of gf ham, warmed
• 2 scallions chopped

*We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.

Directions:

Make the waffles:
Place the potatoes in a medium saucepan and cover with water. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10-12 minutes. Drain and mash the potatoes. Measure out 1/2 cup of the mashed potatoes for the waffles.

In a large bowl, combine the gf flour, salt, baking powder, baking soda, and sugar. Whisk until dry ingredients are thoroughly combined.

In a separate bowl, whisk the eggs, butter and buttermilk together. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the cheddar cheese and mashed potato.

Note: If the batter seems too thick, stir in up to 1/4 cup milk to thin.

Spoon batter onto a prepared waffle iron and cook until brown and crisp. Transfer waffles to a baking sheet and keep warm in a 200°F oven.

Make the Hollandaise:
Place the egg yolks and 1-1/2 tablespoons water in the top of a double boiler. Off the heat, whisk the eggs until they are light and frothy. Place the double boiler over barely simmering water and whisk the eggs, continuously, until thickened, about 2-4 minutes. Be careful not to let the eggs get to hot or they will scramble. Remove the pan from over the water and whisk to slightly cool the mixture. Whisking constantly, add the warm clarified butter in a steady stream. Adjust seasonings to taste with cayenne pepper, lemon juice, salt and white pepper. Serve immediately or keep the sauce warm for up to 30 minutes by placing it in a bowl of warm (not hot) water.

To assemble Eggs Benedict:
Lay waffle on a plate (we like to stack two halves on top of each other). Top with a slice of warm ham. Lay two poached eggs on top of the ham. Spoon hollandaise over the top and garnish with chopped scallions. Serve immediately.

Happy Holidays!

-Glutenfreeda