Christmas brunch ideas are so many, the recipes for festive appetizers, salads, main courses and desserts are numerous and when we are talking about special occasions, we want to offer our friends and family the best and most delicious food.
The festive brunch on Christmas day is a great occasion that gathers together all family members, friends and close relatives. Having in mind that it is served between 11 and 15 o’clock, you may be wondering what type of food to serve. We shall help you with some ideas that will help you enjoy time with family and friends instead of being stuck in the kitchen!
In a classic brunch menu, breakfast predominates over lunch dishes, but there are no clear boundaries. Typically, guests are served with egg dishes, hearty snacks, pastries, bacon, toast with jam, fresh fruits and desserts. Having in mind that on special days like Christmas people spend a lot of time around the table, you can include casseroles and meat dishes. Think of vegan and vegetarian food if you will have guests who follow that diet. One of the main features of the brunch is that it combines sweet foods with savory dishes and may contain alcoholic beverages. In one word – there are no limitations and you can serve any type of food. Have a look at these great Christmas brunch ideas which will help you plan your festive event!
Christmas brunch ideas – Ham and Cheese Blinis
For the blinis:
100g plain flour
125g rye, buckwheat or wholemeal flour
¾ tsp fine salt
5g dried quick yeast
300ml Full fat Milk
1 egg, separated
Canola Oil, for frying
For the topping:
6 slices ham
250g cream cheese
3 tbsp dill, chopped
To make the blini – warm the milk in a saucepan to about 38C. Do not allow milk to boil. Whisk in the egg yolk and remove from heat.
Whisk together the flours, salt and yeast. Make a well in the dry ingredients and pour in the milk/egg mixture, whisking until smooth.
Cover the bowl with cling film and leave in a warm place for at least one hour, until bubbly on the surface.
Once the blini batter is bubbly, whisk up the egg white until stiff. Gently fold in the egg white to loosen the mix.
Brush a heavy, non-stick pan with a little oil and heat over a medium heat. Now, dollop in tablespoons of batter – about 4 to a pan. Spread each dollop with a spoon.
Fry the blinis gently for about 1 ½ – 2 minutes, until the tops have dried out and are freckled with small holes. Flip and keep frying for a further minute.
While the blinis are still warm, mix the dill into the cream cheese and top each blini with the cream cheese mix and ham.
Arrange on a platter and serve.
Christmas brunch ideas – Coffee cake waffles
coffee cake slices
Brush butter onto heated waffle iron and place coffee cake slices down.
Cook until cake is lightly browned. Remove from waffle iron and serve with maple syrup and fruits.
Roast salmon with pea and quinoa salad
2 lemons, thinly sliced
1.4kg piece salmon, skinned, pin-boned
Extra Virgin Olive Oil, for drizzling
½ tsp Dukkah, for scattering
Natural yogurt, to serve
For pea and quinoa salad:
400g fresh peas, podded
300g sugar snap peas, trimmed
150g snowpeas, trimmed, thinly sliced
3 cups coarsely chopped mixed fresh herbs, such as mint, dill and parsley
¼ red onion, finely diced
½ cup Extra Virgin Olive Oil
70ml lemon juice
Rind of ½ preserved lemon, rinsed, thinly sliced
Cook the quinoa in a large saucepan of salted boiling water for 12-15 minutes until tender. Drain well, and let it cool.
Blanch the peas and sugar snap peas for 2-3 minutes until bright green and just tender, then drain and refresh under cold running water.
Combine peas in a bowl with the quinoa, snowpeas, herbs and onion, cover with plastic wrap and refrigerate until needed.
Before serving, add the olive oil, lemon juice and preserved lemon, season generously and toss to combine.
For Salmon: Preheat oven to 200°C.
Line a large baking tray with baking paper.
Scatter half the lemon slices on the tray, place the salmon on top and top with the dukkah and remaining lemon slices.
Drizzle a little olive oil over the salmon, season generously, and roast for 15-20 mins until cooked medium-rare.
Serve the roast salmon hot or at room temperature with the pea and quinoa salad and natural yogurt.
Maple and Pecan Baked Brie
1 8 oz (220g) round brie cheese
4 tablespoons maple syrup
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans
sliced baguette, sliced apples, or crackers, for serving
Preheat oven to 350F/170C. Place brie on a small baking sheet. Bake for about 15 minutes until softened. Remove and let cool for about 5 minutes.
While the brie is cooling, heat maple syrup, brown sugar, and cinnamon over low heat until the sugar is dissolved. Stir in pecans.
Pour your maple pecan topping over brie and serve immediately.
Bacon and egg puff pastry tart
1 sheet of puff pastry, thawed
3 ounces (85g) of Mascarpone
1 Tbsp finely diced chives
6 strips of bacon, cooked
egg wash (1 egg beaten with 1 Tbsp milk)
salt and pepper
Pre-heat the oven to 425F/220C.
On a lightly floured surface roll the puff pastry into a rectangle.
Cut a border of about 1/2 inch (1cm) around the entire rectangle with a sharp knife.
Prick the center of the rectangle with the tines of a fork.
Spread the mascarpone evenly in the center.
Sprinkle with the chives, and top with bacon.
Brush the edges with the egg wash.
Bake the tart for 10 minutes.
Crack the eggs onto the tart, season to taste with salt and pepper.
Return to the oven for another 10 minutes.
Sprinkle with additional chives and serve.
Crescent Christmas Tree
1 8 oz (220g) refrigerated crescent dinner rolls or 8 oz (220g) crescent dough sheet
2 8 oz (220g)cream cheese, softened
¼ cup powdered sugar
1/8 teaspoon almond extract
¼ cup canned cherry pie filling
¼ cup powdered sugar
1 to 1 1/2 teaspoons milk
Heat oven to 375°F/190C.
Line a large baking sheet with parchment paper.
Remove dough from can; do not unroll.
Cut dough roll into 11 rounds.
Arrange dough into shape of tree on cookie sheet, spacing slightly apart. Gently press middle of each round to create a well for topping.
In small bowl, mix cream cheese, 1/4 cup powdered sugar and the almond extract. Spoon 1 rounded teaspoon cream cheese mixture on center of each dough round, spreading slightly. Top each with 1 cherry.
Bake 16 to 19 minutes or until golden brown and dough is baked through.
In small bowl, mix 1/4 cup powdered sugar and 1 teaspoon of the milk. Drizzle topping on top of crescent tree.
You can shape the crescent dough into a Christmas wreath or candy cane.
Roasted Pineapple and Chipotle Ham
5-10 lb bone-in smoked ham
1 fresh pineapple, peeled and cored
1 chipotle in adobo sauce
2 tbsp butter
1/3 cup honey
Preheat oven to 325°F/160C.
Add 1/2 cup diced fresh pineapple, chipotle in adobo, melted butter and honey to a blender or food processor. Blend until the mixture is smooth.
Line a large roasting pan with layers of tinfoil and spray with non-stick spray.
Trim the ham leaving 1/4″ of fat.
Place the ham in the lined roasting pan. Coat the ham with 1/3 of the chipotle mixture and cover tightly with tinfoil.
Bake the ham for 12-15 minutes per pound.
Meanwhile, chop the remaining pineapple into 1 inch cubes. Toss it with 1/3 of the chipotle mixture.
With about 20 minutes of cooking time remaining, remove the ham from the oven turn the temperature up to 450°F/230C.
Brush the remaining chipotle mixture over the ham and add the pineapple to the pan.
Bake uncovered for 20-25 minutes or until the outside of the ham is caramelized and an internal thermometer reaches 135°F/57C.
Sausage and cheese casserole
1 pound (500g) Italian sausage
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, cored and diced
1/3 cup milk
1 (20 ounce/560g) bag frozen hash browns, thawed
2 cups shredded cheddar or mozzarella cheese
1/4 teaspoon freshly-ground black pepper
Heat oven to 375°F/190C.
Add the sausage to a medium pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks.
Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the pan, discarding the rest.
Add the onion and red pepper to the pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant.
Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture and stir to combine.
Pour the mixture into a baking dish and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through.
Remove and let the casserole rest for 5 minutes.
Sprinkle with green onions and serve.