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Sausage Scramble
Pecan Scones
Upside-Down Pear-and-Cranberry
Gingerbread
Citrus Salad with Minted Caramel Sauce
"When I was growing up, we always opened our presents on
Christmas Eve," recalls Austin caterer Jane Lilly Schotz.
"A big festive breakfast the next morning gave us something
else to look forward to." Lilly and Company's American-melting-pot
menu for six -- a reinterpretation of the familiar country-fried
wake-up call -- is one of flavorful, comfortable innovation. Instead
of passing around a basket of biscuits, Lilly suggests pear-and-cranberry
gingerbread and Scottish scones chock-full of coarsely ground
pecans. Peppery Italian sausage, crumbled and scrambled with eggs
and new potatoes, sounds yet another homey note. Finish off the
meal with a sweet and tangy citrus salad, its caramel sauce laced
with mint. With a wholesome spread like this, who needs presents
anyway? |
(List below is for full menu; individual recipe lists are included
on each recipe page)
Meat & Dairy
butter
8 oz. sour cream
eggs
milk
plain yogurt (or sour cream)
heavy cream
Produce
3 pears
1 cup fresh cranberries (optional)
fresh mint
4 to 5 oranges
4 to 5 bananas or 1 pint strawberries (optional)
Grocery
flour
baking powder
salt
sugar
pecans
brown sugar
flour
baking soda
cinnamon
ginger
nutmeg
molasses
vanilla
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