Some of us work up an appetite opening presents, so we’ll be ready to chow down afterward, so your Christmas brunch should be noteworthy.
A new book from food writer Yvette Van Boven offers some great ideas for any holiday brunch this season — and the recipes are flexible enough to allow the cook to do most of the work the night before. That way, the morning’s focus can be on family and friends, the way it was meant to be.
Van Boven is the author of a series of Home Made books. The latest is “Home Made Christmas” (Abrams, $35). She is of Dutch descent and splits her time between Amsterdam and Paris. So she certainly brings a European sensibility to her recipes, but these are foods most everyone can enjoy.
Below are just a few of Van Boven’s recipes in her breakfast chapter.
The most labor-intensive is Van Boven’s take on the Danish, and it’s a doozy. Hers features mixed red fruit and a ricotta glaze. It takes some time because it uses a yeast dough that requires kneading and rising.
But the good news is that the shaped dough can rise in the fridge overnight. Once that happens, all the cook needs to do in the morning is put the rolls in the oven and then drizzle them with a simple glaze.
Van Boven also has an interesting take on French toast. Wentelteefjes are essentially the Dutch version of French toast, and they are often sweet. Van Boven’s wentelteefjes, though, are savory, supplementing a traditional French-toast batter with Parmesan cheese, mustard and a touch of hot sauce. It’s a nice antidote to the overload of sugar we sometimes face at holiday brunches. This, too, can be prepped the night before.
But if you want something sweet but not too sweet, try Van Boven’s apple-cranberry Christmas rolls. It incorporates dried cranberries as well as fresh apples and applesauce. This also can be made ahead. And though the recipe makes only six rolls, they are a good size for hungry revelers.