Morning Glory

If the stress of shopping, wrapping and partying hasn’t fried you, having out-of-town guests on Christmas morning just might push you over the edge.

Somehow, offering them a bowl of cereal or something baked from a pop-open can for breakfast doesn’t quite say “Merry Christmas.” But fussing around the kitchen first thing in the morning doesn’t sound appealing either.

The answer? Simple but special breakfast treats you can assemble ahead of time, leaving Christmas morning free to ease into the day and perhaps even sip a mimosa or two with your guests. For recipe ideas and tips, we went to people who deal with overnight guests all the time: local bed-and-breakfast owners.

Sallie Clark, the El Paso County commissioner who, with her husband, has owned the Holden House Bed and Breakfast Inn for 21 years, especially loves her holiday-season guests. She relies on recipes that can be made the night before or even days ahead and then frozen.

“A few of my favorite recipes are Baked Islander French Toast, Italiano Eggs Florentine and Ruffled Crepes Isabel,” she said. “All three of these can be made the night before, or I often make them and freeze them.”

The French toast gets its island touch from a topping made with brown sugar, coconut, almonds and banana slices. She garnishes servings with a pineapple ring, mint leaves, more coconut and a sprinkle of nutmeg.

For the Italian egg dish, Clark uses a ready-made pie crust to make a quiche-like casserole.

“I fit it into a 9-by-13-inch baking dish,” she said. “I put a layer of spinach in the dish then top that with an egg-and-milk mixture. That’s topped with cheese, bacon and Italian seasoning.”

The dish can be prepared the night before and baked in the morning, or baked and frozen to serve later. To serve, she garnishes each slice with some warm marinara sauce.

The crepes require more time to prepare because Clark makes both the wraps and the filling. But it’s worth it, she said.

“This dish is one of our guests’ favorites,” she said.

Clark lines muffin cups with the homemade crepes and fills them with an egg-and-milk mixture, topped with cooked bacon and cheese. At this point they can be stored in the refrigerator overnight or frozen.

Once the crepe cups are frozen, you can take them out of the muffin tin and stash them in freezer bags. When you’re ready to cook them, take out as many as you need, put them back into greased muffin tins and bake. Easy.

Then Clark works on the side dishes.

“We always serve fresh seasonal fruit,” she said. “A lot of the fruit, like melons (in the summer) or apples this time of year, can be cut the night before. Dip the apples in lemon water to keep them from turning brown. Then in the morning, I’ll add some other fruit, like bananas.”

She also suggests grinding and pre-measuring coffee in filters and setting the table the night before.

“The key to entertaining morning guests is to have as much done ahead so you don’t have to be in the kitchen all the time,” she said.

Karen Cullen, owner of Victoria’s Keep Bed & Breakfast in Manitou Springs, is also a fan of the make-ahead approach to breakfast.

“I do a lot of overnight stuff to get breakfast ready for our guests,” she said.

One dish she fixes the night before is Caramel French Toast, which, she said, “is to die for and very low in calories, too . . . not!”

Another of her standbys is Easy Poached Pears with Oatmeal Crumble.

“The pears can be baked a day or two before and stored in the refrigerator,” she said.

“And the oatmeal crumble mixture can be mixed and stored in the fridge. The next morning you top the pears with the oatmeal mixture and bake. This can be used as a side dish.”

Someone who is only an occasional member of the make-ahead team is Pat Fejedelem, co-owner of Our Hearts Inn in Old Colorado City.

“I’m more of a purist, old-fashioned cook,” she said. “If I do anything ahead, it will be like mixing the dry ingredients the night before for a quick bread. And I have made a strata the night before, since it needs time for the eggs and milk to soak into the bread before baking. And, oh yes, I make overnight yeast waffles. They are great because they need the time to rise and are easy to bake in the morning.”

For hosts who want to keep their mornings free, stratas get her vote.

“Stratas are so versatile. They may be varied with the choice of bread such as sourdough and French,” she said.

One of her favorites is an egg-sausage strata, which she makes festive for the holidays by adding chopped red and green bell peppers.

“I also make a sweet version of this basic recipe leaving out the sausage and adding brown sugar, maple syrup and pecans,” she said.

Now that your brunch entrees are taken care of, you can offer everyone a round of Pink Sunrise Cocktails, courtesy of TV show host and chef Rachael Ray. It’s a snap to make: Put half a shot of Campari liqueur into a champagne flute. Add 4 ounces of red grapefruit juice and fill the glass with dry champagne. Relax and sip until the oven buzzer goes off, announcing that breakfast is served.

CONTACT THE WRITER: 636-0271 or teresa.farney@gazette.com

BAKED ISLANDER FRENCH TOAST

Yield: 12 servings

FRENCH TOAST:

2 loaves sliced French bread (24 medium slices)

7 eggs

3 cups milk

1/2 teaspoon each pineapple, coconut and banana flavoring

1 1/2 cups brown sugar

1 cup butter

2 tablespoons corn syrup

1/2 cup flaked coconut

1/2 cup slivered almonds

2 medium bananas, sliced into rounds

GARNISH:

Whipped cream

12 rings canned pineapple

Fresh mint leaves

Flaked coconut

Dash of nutmeg

Procedure:

1. The night before serving, grease a 9-by-12-inch casserole and place bread slices in bottom of dish. Whip eggs, milk and flavorings together. Pour egg mixture over bread. Melt brown sugar, butter and corn syrup in microwave; mix well. Ladle sugar mixture evenly over bread slices. Top with coconut, almonds and banana slices. Cover and refrigerate overnight, or freeze and take out when needed.

2. Preheat oven to 400 degrees. Bake 20-30 minutes if at room temperature. If frozen, allow an extra 15-20 minutes.

3. To serve, cut into squares and top with a dollop of whipped cream. Garnish additionally with a ring of pineapple, a few mint leaves, a small sprinkle of coconut and fresh ground nutmeg over the top.

Source: Sallie Clark, co-owner of Holden House Bed & Breakfast Inn

ITALIANO EGGS FLORENTINE

Yield: 12 servings

2 Pillsbury (or another brand) refrigerated pie crusts, unrolled to flat

10 eggs

4 cups milk

6 tablespoons flour

1 1/2 (16-ounce) packages frozen chopped spinach, thawed

1 cup shredded Swiss, jack or mozzarella cheese

6 slices bacon, crumbled

Dash of Italian seasoning

Dash of ground nutmeg

1 small jar marinara sauce, warmed

Shredded Parmesan cheese, for garnish

Fresh parsley, for garnish

Procedure:

1. Preheat oven to 375 degrees. Grease a 9-by-13-inch baking pan.

2. Roll pie crusts into one long section and place into prepared baking pan. Don’t worry if some of crust covers sides of dish inside.

3. Beat eggs, milk and flour together and set aside. Evenly spread spinach into bottom of dish on top of crust. Pour eggmilk mixture over spinach. Top with cheese and sprinkle evenly with bacon, then Italian seasoning and nutmeg.

4. Bake 30-40 minutes, or until eggs are firm and slightly brown on top. Meanwhile, warm marinara sauce. Remove casserole from oven, cut into squares and place on serving plates. Garnish each square with 3 tablespoons marinara, Parmesan cheese and a add a sprig of fresh parsley.

Source: Sallie Clark, co-owner of Holden House Bed & Breakfast Inn

RUFFLED CREPES ISABEL

Yield: 24 crepes (12 servings)

CREPES:

1 1/4 cups plus

1 tablespoon flour

2 tablespoons sugar

Salt and pepper

10 eggs, divided

3 cups milk, divided

2 tablespoons melted butter

1 teaspoon lemon extract (optional)

Small slices sharp cheddar cheese

6 slices cooked turkey bacon, crumbled

GARNISHES:

Sour cream

Fresh dill, parsley or tarragon, chopped

Paprika

Sliced tomato and fresh parsley

Cook’s note: To make crepes: If you have a crepe maker, follow manufacturer’s directions. If not, heat frying pan to medium. Spray lightly with cooking oil. Drop about 1/4 cup batter into pan. Tilt pan in circular motion so batter thinly coats surface evenly. Cook each side until golden brown (about 2 minutes first side and 1 minute second side). Gently remove and place on a plate. Place wax paper between cooked crepes to prevent sticking.

Procedure:

1. Mix together 1 1/4 cups flour, sugar, a pinch of salt, 3 eggs, 1 1/2 cups milk, butter and extract and blend well. Let rest about 5 minutes. Make 5-inch crepes, making sure they are thick enough to hold mixture without breaking. Extra crepes may be stored in refrigerator for later use.

2. Mix together remaining 7 eggs and 1 1/2 cups milk, 1/2 teaspoon salt, 1/4 teaspoon pepper and remaining 1 tablespoon flour. Generously grease 24 muffin tins with nonstick spray. Press crepes into tins, lightly ruffling edges but being careful not to tear edges or base. Place a small square of cheese in bottom of each tin and pour egg mixture carefully into each tin, filling just to below top of rim. Top with crumbled bacon and dash of salt and pepper.

3. Can be stored in refrigerator or frozen. To freeze, place muffin tins in freezer. After freezing, crepe cups can be removed from tins and stored in plastic zip-lock freezer bags. When ready to use, place in greased muffin tins.

4. Preheat oven to 375 degrees. Place aluminum foil over top of muffin tins and bake 15-20 minutes if at room temperature, or 30-40 minutes if frozen, until mixture is firm. Remove foil approximately three-quarters of way through cooking time. Crepes should be light brown, and egg mixture should be firm. 5. Let cool slightly before removing from tins. Carefully loosen crepe cups with fork or knife, taking care not to break crepe edges. Remove from tins with a tablespoon, place 2 on each plate and top with a small dab of sour cream and chopped fresh dill, parsley or tarragon and a dash of paprika. Garnish plate with slice of tomato and fresh parsley.

Source: Sallie Clark, co-owner of Holden House Bed & Breakfast Inn

EGG-SAUSAGE STRATA

Yield: 8 servings

1 pound turkey sausage links

1 each green and red bell peppers, chopped

6 eggs, slightly beaten

4 cups milk (use skim and/or evaporated milk)

1 teaspoon salt Dash each pepper and nutmeg

1 teaspoon dry mustard, or to taste

1 teaspoon Worcestershire sauce

12 slices Texas toast, crusts trimmed

2 cups shredded Swiss cheese or cheddar jack

Cook’s notes: Green and red peppers are a nice holiday addition for color but may be left out. Strata may be varied with the choice of bread, such as sourdough or French.

Procedure:

1. Brown sausages with green and red peppers. Drain any excess fat and cool sausage mixture.

2. Combine eggs, milk, salt, pepper, nutmeg, dry mustard and Worcestershire sauce; mix well. Butter 9-by-13-inch casserole dish and fit one layer trimmed bread in bottom. Spoon half of sausage mixture over bread slices. Sprinkle half the cheese over sausage mixture. Make another layer of bread, sausage and cheese in casserole. Pour egg mixture over layers. Chill overnight in refrigerator.

3. Preheat oven to 350 degrees. Bake 45 minutes. Let stand 1 minute and cut into squares.

Source: Pat Fejedelem, co-owner of Our Hearts Inn

CARAMEL FRENCH TOAST

Yield: 8 servings

2 cups brown sugar

12 tablespoons butter or margarine

2/3 cup whipping cream

1 tablespoons light corn syrup

6 eggs

1/2 cup milk

1/2 cup half-and-half

1 teaspoon vanilla

1/2 teaspoon salt

16 slices French bread (cut 1-inchthick on the diagonal)

1 cup chopped pecans, for garnish

1 cup maple syrup, for garnish

Procedure:

1. Butter two 13-by-9-inch baking pans. In saucepan, heat sugar, butter, cream and corn syrup to nearly boiling, but do not boil. Divide caramel mixture into prepared pans.

2. Mix eggs, milk, half-and-half, vanilla and salt. Dredge bread in egg mixture and place on top of caramel mixture. Cover pans and place in refrigerator overnight.

3. Preheat oven to 400 degrees. Bake 30 minutes, or until barely brown but firm to the touch. Let set 2 minutes before serving. Turn upside down onto plate and garnish with chopped walnuts and maple syrup.

Source: Karen Cullen, co-owner of Victoria’s Keep Bed & Breakfast