This holiday season we’ve partnered with some of our favorite bloggers who will be showing you new and inspirational ways to bring the holidays home.
All the excitement of Christmas morning is bound to work up an appetite. We partnered with Paul Lowe, the man behind lifestyle mag Sweet Paul, to create beautiful and delicious holiday brunch recipes that are as much a treat as the presents under the tree.
If you ask me my favorite meal I’ll instantly reply with a rowdy “BRUNCH”! I’m not sure why I’ve always loved it so very much. When I was a boy in Norway, brunch wasn’t really a thing. I remember my aunt who lived in Texas for a while in the late ’70s came home to Oslo and told stories about giant brunch buffets where you could eat sweet breakfast treats like pancakes and then have shrimp and even filet mignon in the same sitting. I loved the idea so much that I begged my family to make our holiday breakfast into a brunch that year. My parents and grandmother eventually agreed, and it actually turned out beautifully. It was so tasty and so much fun that it became a family tradition in our house! I was a trendsetter, even back then, wouldn’t you agree? I’m sharing here some of my current favorite brunch recipes in hopes that you and your family create a holiday brunch tradition in your homes this year!
Caprese Bites Appetizer Recipe
- 1 can of whole tomatoes
- olive oil
- salt and pepper
- 1 sheet of frozen puff pastry
- 6 small mozzarella balls, halved
- 12 fresh basil leaves
Start by preparing your tomatoes. Preheat oven to 300F.
Open the can of tomatoes and take out each tomato, squeezing out most of the liquid from each and placing it flat on a parchment-lined baking sheet. Drizzle tomatoes with a bit of olive oil and sprinkle with salt and pepper. Bake for about one hour to allow the tomatoes to roast and dry.
Next, use a small cookie cutter to cut out 12 pieces of puff pastry. Place each on a lined baking sheet. I used a star cookie cutter because I think it looks so festive!
Bake puff pastry according to package instructions.
Once your puff pastry and tomatoes are cool, start assembling your caprese bites. First puff pastry, next mozzarella, followed by tomato and finally a basil leaf. Spear the whole thing through with a toothpick and enjoy!
Celery Root Salad with Grapefruit and Mustard Vinaigrette Recipe
- 1 small celery root, peeled and sliced into thin matchsticks
- 3 stalks celery, thinly sliced
- 1 cup celery leaves, lightly chopped
- 1 grapefruit, supremed
- 1 tablespoon wholegrain mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon apple juice
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Divide salad ingredients onto each plate. Mix all dressing ingredients in a bowl and pour over each salad.
Croque Madame Casserole Recipe
- 1 loaf of day old white bread
- 2 tablespoons melted butter
- 1 small jar of good dijon mustard
- 1 ½ cups shredded Gruyere cheese, you can substitute any Swiss cheese
- 1 cup deli sliced Black Forest Ham, chopped
- 4 eggs
- 1 ¼ cup whole milk
- Salt and pepper to taste
Cube half of the loaf of bread into ½ inch pieces and put into a bowl. Coat with the melted butter.
Take remaining slices of bread and spread on a thin coating of dijon on one side of each slice before laying them in the casserole dish, slightly overlapping.
Sprinkle ham, half of your shredded cheese, and bread cubes over the slices of bread.
Mix together eggs and milk and season with salt and pepper. Pour over the top of the casserole and sprinkle on the remaining shredded cheese.
Allow the casserole to rest for 30 minutes, or cover and refrigerate for up to eight hours.
When you’re ready to bake, preheat oven to 400F.
Bake for about 30 minutes until golden brown. Allow casserole to cool for five minutes before serving.
Blood Orange Bellini Recipe
- 4 blood oranges, juiced
- 1 bottle prosecco or cava
Fill four glasses halfway with sparkling wine. Evenly divide the blood orange juice between each glass. Offer a toast and enjoy!
Don’t forget dessert! Get the recipe for Maidens in a Jar: Norwegian Holiday Parfaits over on SweetPaulMag.com