Christmas Breakfast

[OneMoreCheekyOne Profile]

We will have almond croissants and coffee whilst opening stockings. Then smoked salmon and scrambled eggs after present unwrapping.

Then nothing until some canapé bits and pieces at my parents mid afternoon which is our starter.

Father Christmas usually puts some Ferrero Rocher in my stocking so I will probably eat a few of those throughout the morning. I do hope he doesn’t forget those

[Amyw Profile]

Ah the white chocolate and coconut ones are the best !!

[OneMoreCheekyOne Profile]

Ah the white chocolate and coconut ones are the best !!

Whaaaat??? Blasphemy!

He’d better not put any of those in my stocking! Regular ones for me, please

[PatsyMFagan Profile]

Ah the white chocolate and coconut ones are the best !!

[aero280 Profile]

I may be having breakfast alone

Not only is OH likely to be at midnight mass, she also seems to have a morning service to sing at. Probably too early for me, so I shall get up when I feel like it. OH will then come home and go back to bed to catch up on sleep. So, as usual it looks as if Christmas dinner will be around tea time!

[Suffs Profile]

A friend made gravadlax a good while back … must be 20 years ago! … it was wonderful … I’m pretty sure he said it was an overnight cure … I suspect he had some guidance … his wife worked front of house at the wonderful Adlards in Norwich, where Tom Kerridge was Head Chef.

[ZeroCook Profile]

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Smoked mackerel is good, Gill. Not as delicate as salmon. If you serve the salmon/seafood along with the eggs, not cooked in them, the mackerel might benefit from a touch of something slightly tart with it. Smoked eel is fabulous as mentioned, as is smoked trout. Mind you, Ive never met a smoked fish or shellfish I didn't love Gravadlux can be lovely. Do you remember which recipe you used? Might give a clue to the saltiness.

On gravadlax for any one interested ... I'm a fan of the 1960's Time Life Cooking of the World Series - they had food writers of the day author them. They're of the Julia Child and Elizabeth David era and they really went to a lot of trouble to get the dishes and recipes just right. The one on provincial French cooking is by MFK Fisher for e.g. The Food of Scandinavia (along with the food of Japan) is one of my favourites and I use it a fair bit. Good/interesting read, too. My only attempt at gravadlux or gravlax, which was good. All the measurements are American so need converting. Both 1/4 cup coarse salt and sugar are both 50g each. Could definitely scale it down, too - a quarter would be about 300 - 350g or so of salmon.
You'll need to register to read the full version.
https://archive.org/details/cookingofsc ... ew=theater
Gravlax on page 26
https://archive.org/details/cookingofsc ... ew=theater

[Kacey Profile]

As calories don't count at Christmas, it's either the best croissants I can find as OH loves them, or a toasted doorstep of sourdough bread with half a tonne of melted cheese on the top!

OH will then eat a whole net bag of chocolate coins whilst opening his presents. We have our Christmas lunch/dinner at around 4 or 5pm, so a good breakfast and some special nibbles are needed.

[northleedsbhoy Profile]

I’m going to friends this year so it’s traditionally smoked salmon, scrambled eggs on Tiger bread with a bubble or two to wash it down. If I was on my own it would probably be porridge, egg on toast or a cinnamon and raisin bagel with cream cheese depending on the weather or what I felt like when I got up.

Cheers
NLB

[Amyw Profile]

We normally eat about 2pm, but I never really eat much for breakfast . I normally just graze on a few bits in the morning . I think if we are later , my breakfast would probably be a messy, greasy, delicious bacon and egg roll

[Gillthepainter Profile Website]

Thanks for the link, Zero. Looks good.
And no, I cannot remember the recipe, but have found an old thread where I've referred to an unpleasantly brined recipe from the Beeb Board.

I also say I've tried a Felicity Cloake one with gin, that was successful, but I've no recollection.

So I've decided - gravadlax it is to be.

Sorry, I won't be making eel, it's just a bit too different for us to try - although it's a delicious meal in green sauce in Belgium.
I'd certainly try it in a restaurant.

So enjoy all your croissants, butties, coffees
and those Ferrero Rochers & chocolate coins!

[Suffs Profile]

Simply superb smoked eel to be had from Pinneys

https://www.pinneysoforford.co.uk/produ ... liced-eel/

Smoked trout too … fabulous kippers and smoked mackerel, cods roe ….

[Stokey Sue Profile]

You don’t do anything with smoked eel except plate it with any accompaniments you fancy - lemon, horseradish cream, watercress, brown bread and butter

Too good and too delicate to actually make anything

[Badger's Mate Profile]

I did go back and check, the gravadlax recipe that worked well for me is from Falling Cloudberries.

[ZeroCook Profile]

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Thought it might be interesting to compare recipes - two have more sugar than salt, two, same sugar to salt, Dale Brown, least
Finnish mustard/cream sauce looks good.
I'd probably reduce sugar ...
Or Frankfurter sauce?

Gin gravlax ... - Hairy Bikers recipe with muscadavo sugar ... dunno

Felicity Cloake
https://www.theguardian.com/lifeandstyl ... mon-recipe

Hairy Bikers plain no gin
https://www.tfrecipes.com/hairy-bikers-gravlax/

Tessa Kiros Falling Cloudberries
https://archive.org/details/fallingclou ... 6/mode/1up

Dale Brown Time Life
https://archive.org/details/cookingofsc ... ew=theater

edited to show links

[Pepper Pig Profile]

I’m going to be a grump here. By photocopying and pasting like that you are still breaking copyright rules. The board could get into trouble. Please be careful. (It was the bane of my life when I was a music teacher).

[ZeroCook Profile]

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I’m going to be a grump here. By photocopying and pasting like that you are still breaking copyright rules. The board could get into trouble. Please be careful. (It was the bane of my life when I was a music teacher).

Both are screenshots from online library books, both published in the US and as far as I understand come under fair use rules esp for non commercial use. Happy to edit out if there's an issue.

edited to add: Done: links added

Looking thru Cloudberries (actually for something for a wintry supper), nice platter/plate ideas for serving salmon or gravlax with bits including salmon roe which I heart
https://archive.org/details/fallingclou ... 2/mode/1up

[Gillthepainter Profile Website]

I'm curious about the Finnish mustard too.
Thanks for the links, Zero.

[Earthmaiden Profile]

I have a feeling that IKEA sell a similar kind of sauce (??). Would prefer to make it though!

[Suffs Profile]

We have made a decision ... OH will make his usual porridge first thing ... I will have coffee .... we will have a brunch of smoked salmon and scrambled eggs later with either toast or pancakes (if I've made some and put them in the freezer) and we hope to sit down to our main meal around 5.30 but it might be later ... depending on DS's work ...