I am thrilled to have the talented team from Buttertooth back with us to share a couple of amazing recipes for Christmas Breakfast as part of the Sleighbell Saturdays series! Be sure to check out their site for more mouth-watering creations!
We all have our favorite Bill Murray movies: I hear you over there, Caddyshack fans; and 1/3 of Buttertooth grew up on Groundhog Day. Ghostbusters boosters? You excited about the all-ladies reboot? You want to spoon Melissa McCarthy until you get couch sores? Yeah, me too. However, my personal favorite Bill Murray movie is the masochistic masterclass in human self-torture (the film, not its viewing), What About Bob? Murray’s clueless, neurotic, hypochondriac neediness is some seriously funny stuff. Early in the movie, he categorizes humanity by saying, “There are two types of people in this world: those who like Neil Diamond, and those who don’t. My ex-wife loves him.” It’s that simple. For me, there are two other types of people in this world: those who open Christmas presents on Christmas Eve, and those who aren’t soulless pagans of gluttony, who wait for the appropriate morning to celebrate goodwill and love and cheer. I wonder which one I am.
Gather round me, fellow Christmas morningers—follow me to a brunch where the gifts are stacked ceiling high, you can sleep in past eight, and someone else is doing the dishes; a morning where, if climate appropriate, you’ve woken to a blanket of snow, or, if you’re from my neck of the ocean, the sky is sunny and parking’s abundant. On this Christmas morning, you deserve a foolproof and crowd-pleasing Christmas breakfast—one you can start once you wake and then ignore for quite some time while drinking coffee that has possibly (read: definitely) been spiked with Christmas cheer. And then you sneeze, and breakfast is on the table! How easy is that? (*nervous Ina Garten laugh*)
Kyle’s concocted a holiday/indulgent-to-filth scone that’s as easy as it is delicious. And I’ve baked a less-than-traditional quiche that still possesses enough familiarity to set you at ease. I highly recommend preparing the filling ingredients the day before, saving you time in the morning. And you can par-bake your potatoes the day before as well. If you commit to this ounce of preparation, you’ll be amply rewarded in free time the next morning. And your whole family and group of loved ones will sit around the table and ask, with love in their heart, if the corn is hand-shucked.*
*This is another Bill Murray reference. I think.
Black Walnut and Fig Scones with Vanilla Bean Glaze
Prep time: 20 minutes
Bake time: 15 minutes
total time: 35 minutes
yields: 12 large or 24 mini-scones
Black Walnut and Fig Scones:
3 cups flour
3/4 cup butter, diced and cold
1/2 tsp salt
3/4 tsp baking soda
1/4 cup sugar
1/2 vanilla bean, scraped
1 cup cream
1 cup figs, chopped
1/2 cup black walnuts, chopped
1 egg, lightly beaten
Vanilla Bean Glaze:
2 cups powdered sugar, sifted
1/4 cup cream
1/2 vanilla bean, scraped
Preheat oven to 400F.
Make the scone:
1. In a large bowl, whisk together flour, salt, baking soda, sugar, and vanilla-bean caviar. Using a pastry cutter, a fork, or your fingers (my preferred method), incorporate chunks of butter until mixture resembles coarse meal with some pea-sized chunks of butter remaining.
2. Create a well in the center of the dough and add cream. Mix until just incorporated. Mix-in nuts and figs.
3. On a lightly-floured work surface, use a rolling pin to spread dough evenly. Punch out scones of desired size using a cookie or biscuit cutter. Alternatively, scones can be dropped by the doughful. Place scones on parchment-lined baking sheets. Mix beaten egg with a dash of cream and a dash of water and brush scones with this mixture. Sprinkle with sanding sugar if desired.
4. Bake scones until golden brown, 12-16 minutes, depending on size.
Make the glaze:
1. Sift the powdered sugar into a a large bowl. Add vanilla bean caviar and whisk in cream until desired consistency. Glaze scones hot out of the oven.
Potato Crust Quiche
Prep Time 30 minutes
Cook Time 45 minutes
3 medium sized Yukon gold potato’s
¾ cup whole milk (or 2 %)
¾ cup heavy cream
1 tsp Dijon mustard
¼ cup diced and cooked bacon
1/4 cup diced green bell peppers
¼ cup diced onion
2 tablespoons pimento peppers
½ jalapeno, diced small (optional)
1 cup of shredded extra sharp cheddar, divided
1 tbsp minced parsley, divided
Preparing the potatoes: (This can be done the day before or morning of!)
1. Preheat oven to 400F degrees.
2. Peel the potatoes. Slice them using a mandolin to 1/8th inch thickness. If you don’t have a mandolin, just slice them very thinly and keep the slices consistent so they bake evenly.
3. Arrange potato slices on a baking sheet (or sheets) in one layer. Using cooking spray, lightly spray the potatoes with oil. Sprinkle with salt and pepper.
4. Bake the potato slices approximately 8-12 minutes. If you sliced a bit thicker, this may take longer. Bake them until they are partially cooked and pliable but not brown. They should not fall apart when you bend them, but they should be softened.
5. Set aside when done.
Preparing the filling ingredients: (This can also be done the day before or morning of!)
6. Preheat a sauté pan add one tablespoon of extra virgin olive oil.
7. Add the diced onion and sauté for 2-3 minutes, or when onions start to become translucent. Add the peppers (including pimento and jalapeno if using). Saute for another 5 minutes, until the peppers have softened. Remove from heat and set aside.
Assembling the Quiche:
8. In a 9 inch pie dish, layer the potatoes around the sides so they stick out from the top, then layer the bottom. You shouldn’t have any exposed pie dish when you pour the quiche ingredients into the shell.
9. In a mixing bowl, whisk together the eggs, milk, cream and Dijon mustard until fully combined. Add a teaspoon of salt and ½ teaspoon of pepper. Add ½ tablespoon of the parsley at this time as well. Mix together.
10. In a separate bowl, mix the bacon and the peppers and onion mixture together. Place into quiche, spreading out the ingredients. Add 2/3 cup of the cheese.
11. Pour the egg mixture over the ingredients.
12. Top the quiche with the remaining cheese and parsley.
13. Bake at 400 degrees for 45 minutes or until the middle is set and a toothpick comes out clean. Let the quiche rest for 15 minutes before serving.
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If you enjoyed this recipe be sure to check out these other recipes from Buttertooth: