There’s nothing better than getting together with friends and family around the holidays. Spirits are high, old friends are back in town, and everyone is ready to catch up after a long year. Whether you’re hosting a brunch at your own home or making some festive treats to bring someone else, these recipes are all you need to put together a holiday brunch everyone will love.
Serve these dishes alongside some apple cider mimosas, mulled wine and homemade hot chocolate!
1 1/3 cups milk, warmed to room temperature
3 tablespoons melted butter
1/2 cup molasses
1/2 cup dark brown sugar
1 large egg
1 3/4 cups (290g) all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Melted butter or cooking spray for coating the waffle iron.
Powdered sugar for serving (optional)
Make the waffle batter: In a large bowl, whisk together the milk, melted butter, molasses, brown sugar, and egg until everything is well incorporated. In a separate bowl, mix the flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt together.
Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay.
Let the batter rest as you preheat your Belgian waffle iron to medium-high. Warm the waffle iron for at least 5 minutes, or until a drop of water sizzles on contact with the griddle.
Make the waffles: Brush melted butter onto the waffle iron or coat with cooking spray. Scoop 2/3 to 3/4 cup of the batter into the waffle iron and use the bottom of the cup to spread the batter around into the edges. Cook for 3 to 4 minutes, or according to your waffle maker’s instructions, until the waffles are golden brown on the outside. Remove the waffle from the iron with tongs or a fork and place on a cooling rack.
Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup.
Spinach and Cheese Strata
1 pound bag chopped frozen spinach, thawed
3 tablespoons unsalted butter
1 large yellow onion, chopped (about 2 cups)
3 garlic cloves, minced
12 ounces (3/4 pound) Italian sandwich bread, cut into 1-inch cubes (about 11 slices or 8 cups)
6 ounces (1-1/2 cups) coarsely grated Gruyère
2 ounces (2/3 cup) finely grated Parmigiano-Reggiano
9 large eggs
2-3/4 cups half-and-half
2 tablespoons Dijon mustard
1-3/4 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
Squeeze handfuls of spinach to remove as much liquid as possible.
Melt the butter in a large sauté pan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.
Butter a 3-quart (or 9×13-inch) baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.
In a large bowl, whisk the eggs. Add the half-and-half, Dijon mustard, salt, pepper and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.
Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-75 minutes. Let stand 10-15 minutes before serving.
Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be 10-15 minutes less.
1 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup cold butter
3 tablespoons 2% milk
1 egg, beaten
1/4 cup dried cranberries
1/4 teaspoon coarse sugar
In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries.
Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar.
Bake at 425° for 12-15 minutes or until golden brown. Serve warm.