Firelight Inn Christmas Brunch Recipes

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We were honored to serve a Christmas Brunch to Duluth Regional Vineyard pastors, staff and volunteers yesterday and we are sharing recipes so that you can enjoy a Christmas brunch with your family and friends this holiday season. Many thanks to Joy’s “Thursday Girls” for all their help in the kitchen and serving all the delicious food.

The menu was Apple Crisp French Toast with Maple Syrup, Ham and Cheddar Strata, Fresh Fruit with Orange Honey Yogurt Sauce and Morning Glory Muffins.

Apple Crisp French Toast
Spray a 9 x 13 cake plan with Pam. Cut about one half of a loaf of white bread into cubes, crust off (about 6 cups) and put in bottom of sprayed pan. Spread 1 can of apple pie filling and 1 cup of rinsed and drained dark sweet cherries (cut in thirds), over the bread. Place 12 slices of French breach sliced 1/2 inch thick over the filling–just so it fits–it doesn’t have to be pretty!

Beat 7 eggs with 1 1/2 cups milk and 1 1/2 cups Half and Half. Pour that mixture over the bread.

Melt 1 stick of butter and add 1/2 cup flour, 1 cup brown sugar, 1/2 teaspoon Cinnamon and 2 cups regular oatmeal. Spread that mixture over the top of the french toast. Cover and refrigerate overnight. Preheat oven to 350 degrees. Bake the french toast covered with tin foil for about 45 minutes and uncovered for about another 15 minutes. Drizzle with maple syrup to taste and enjoy!

Ham and Cheddar Strata
6 medium sized Russet potatoes, peeled and slices 1/8 inch thick
4 large eggs
2 cups heavy whipping cream
2 cups shredded cheddar cheese
2 cups thinly sliced ham
salt and pepper to taste

Preheat oven to 350 degrees. Whisk the eggs with the cream in a bowl and set aside. Have shredded cheese and ham ready to go. Slice the potatoes with a slicer or mandolin so that they are consistent in thickness so that they cook evenly.

Spray a 9 x 13 cake pan with Pam. Cover the bottom with a layer of potatoes, overlapping slightly or shingling. Add a layer of ham and a layer of cheese. Repeat these steps until the pan is full, finishing with a ham and cheese layer on top. Pour the egg and cream mixture over the top and tap the pan lightly to settle the liquid.

Cover with foil and bake for an hour and 45 minutes total uncovering the pan for the last 15 minutes or so to brown. The strata is cooked when a fork poked in the middle has no resistance. Slice into squares and serve!

Morning Glory Muffins
2 1/4 cups flour
1 1/4 cup sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple, shredded
1/2 cup shredded coconut
1/2 cup raisins
1/2 cup pecans
1 8 ounce can crushed pineapple, drained
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease 16 muffins cups. Mix flour, sugar, cinnamon, baking soda and salt into large bowl and stir in the carrots, apple, coconut, raisins, nuts and pineapple.

In a separate bowl, whisk the eggs together with the oil and vanilla. Pour this mixture into the bowl with the dry ingredients and blend well.

Spoon the batter into the prepared muffin cups, filling them almost to the top. Bake until a toothpick inserted into the center comes out clean about 35 minutes. Cool muffins in the pan about 10 minutes then turn out onto a wire rack to finish cooling. When cool, store in an airtight container. They are best when allowed to “ripen” for 24 hours before serving and they freeze very well. Makes 16 muffins.

Fresh Fruit with Orange-Honey Yogurt Sauce
Pineapple, cantaloupe, honeydew, kiwi, strawberries, grapefruit

Cut up all the fresh fruit into bite site pieces and section grapefruit and cut sections in smaller pieces.

For the yogurt sauce combine a 8 ounce container of vanilla yogurt, 1 tablespoon honey, 1/2 teaspoon (or more) shredded orange peel and 1/4 teaspoon vanilla. Transfer sauce into a serving bowl and chill at least 30 minutes. Drizzle sauce over the fresh fruit and garnish with a fresh mint sprig and enjoy!

There’s still time to reserve this weekend’s stay at The Firelight Inn and enjoy two free tickets to the Historic Bed and Breakfast Inns of Duluth MN Holiday Tour on Sunday. There’s also still time to take advantage of our complimentary $50 restaurant certificate when you purchase Firelight Inn gift certificates before December 10th.

Merry Christmas from Jim and Joy Fischer, Innkeepers/Owners at The Firelight Inn on Oregon Creek Duluth Bed and Breakfast

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