Contents

introduction - Homemade Love

recipe 1 - egg nog

recipe 2 - chicken, spinach and mushroom phyllo triangles

recipe 3 - Santa Fe frittata

recipe 4 - salad with candied pecans and pomegranate

recipe 5 - white chocolate cherry scones

As always I’m here to entice you with a REAL food adventure.

Even when things get hectic, like they do around this

time of year, you do not have to compromise on good food

quality. I’m here to prove that healthy REAL ingredients can

be used to create delicious indulgences that you can fit into

your busy schedule.

Your friends and family will always appreciate the time

and LOVE that goes into creating a delightful homemade

feast. Don’t make your menus too overwhelming though - stick

to a simple menu plan that can be par tially prepared ahead of

time so that you are not stuck in the kitchen the entire time

your guests are visiting. This brunch menu is just the thing. I

hope you and your friends enjoy it.

special guests at the kitchen studio

Minraed, FredBrenny, Sancho, Gissence, Honey

and Crystal (Honey’s agent)

Share some homemade LOVE

with friends this Christmas

healthfully yours,

Honey Chiffon

As always I’m here to entice you with a REAL food adventure.

Even when things get hectic, like they do around this

time of year, you do not have to compromise on good food

quality. I’m here to prove that healthy REAL ingredients can

be used to create delicious indulgences that you can fit into

your busy schedule.

Your friends and family will always appreciate the time

and LOVE that goes into creating a delightful homemade

feast. Don’t make your menus too overwhelming though - stick

to a simple menu plan that can be par tially prepared ahead of

time so that you are not stuck in the kitchen the entire time

your guests are visiting. This brunch menu is just the thing. I

hope you and your friends enjoy it.

Canadians are said to consume 8 million litres of Egg Nog each holiday season. It is a traditional indulgence that many cannot resist. Making it home made will have a special appeal as you can flavour it to your liking and you will know that only the best ingredients are going into making it. Choose your cream based on how rich you want your egg nog to be - the higher the fat content the richer it will be. You can use light, heavy or even whipping cream.

Egg Nog

Ingredients 6 large eggs, beaten, preferably free range

2/3 cup (150g) organic cane sugar

5 3/4 cups (1.36 L) 2 percent or whole milk

1 whole vanilla bean pod or 2 teaspoons (10mL) vanilla extract

2 cups (500mL) cream (see note above)

ground fresh nutmeg, cinnamon, cloves, cardamom (optional)

Instructions

In a large bowl, whisk eggs and sugar well to combine.

To prepare the vanilla bean - slice the vanilla bean in half lengthwise with a sharp knife, with the back of the knife carefully scrape out the seeds from inside - whisk these seeds into the milk in the next step. If not using vanilla bean then skip this step and add vanilla extract later.

Place the milk in a heavy-bottomed pot and whisk in the vanilla bean seeds (toss in the pod too for even more vanilla flavour) Heat over medium heat until just below boiling, whisking frequently so the milk does not scorch on the bottom. Remove the pot from the heat.

Very slowly, drizzling a little at a time, whisk half the hot milk into the egg mixture. Whisk this mixture back into the pot with the remaining hot milk. Place the pot over medium heat and cook (do not boil), stirring often, until the mixture lightly thickens and coats the back of a wooden spoon. If you prefer, using an instant-read thermometer, heat until it registers 165 F (74 C)

Remove from the heat and pour into a non-metal container such as a large glass mixing bowl or jug, being careful not to scrape any scorched bits that may have developed on the bottom of the pot.

Whisk in the cream and cool the mixture to room temperature.

Whisk in the vanilla extract now if you did not already use vanilla beans.

Cover and refrigerate until well-chilled, about three to four hours. The egg-nog can be made a day or two in advance of serving.

When ready to serve, give the eggnog a stir. Serve the eggnog as is or top

with a pinch of ground spices such as nutmeg, cinnamon, cloves or carda-

mom or with a splash of spiced rum for the grown ups.

Egg Nog Chicken, Mushroom and Spinach Phyllo Triangles Phyllo sheets are not as difficult to work with as you might imagine so don’t be intimidated. Once you get the hang of it you will find that you can use this method to make an endless variety of delightful phyllo triangles to have whenever guests drop by. Check out the links below to see how it’s done.

Ingredients 1 package of frozen phyllo sheets - thawed overnight in fridge

8 cups (300g or 10oz) prewashed baby spinach - chopped

extra virgin olive oil

2 small shallots and 4 cloves of garlic - finely minced

1 package (150 g) Boursin garlic and herb cheese or 1 cup (250ml)

cream cheese or other soft, spreadable cheese - preferably garlic

and herb (exact measurement is not necessary)

2 tablespoons (15mL) dry bread crumbs

2 cups chopped mixed mushrooms of your choosing

2 teaspoons dried herbs such as parsley, oregano, tarragon, basil or

herbes de Provence

3 - 4 boneless chicken breasts - diced into small cubes (12oz or

375g) - you can also use leg/thigh if you prefer

butter and olive oil for layering the phyllo

Phyllo folding method - webpage with photos - click HERE

Great phyllo tips and ideas on YouTube with PhylloTips HERE

Chicken, Mushroom and Spinach Phyllo Triangles Instructions - makes about 30 triangles

Heat about 1/2 cup of water in a large skillet, add chopped spinach and cover - bring to a boil for a couple of minutes to wilt the spinach - drain and set spinach aside

Return skillet to heat and drizzle a little olive oil to lightly coat the bottom of the pan. Cook shallots and garlic for 2 - 3 minutes or until they begin to soften. Return spinach to the pan and stir to combine - cooking for 1 minute longer. Place this mixture into a medium sized mixing bowl.

Return skillet to heat again with another drizzle of oil - add chopped mushrooms and herbs, cooking for 5 - 8 minutes or until most of the moisture has evaporated. Ad the chicken and continue cooking until the chicken is no longer pink inside and all is starting to brown. Season with salt and pepper as desired. You will want the chicken to be in pretty small cubes so if you need to, chop it up a bit further at this stage then add to the spinach mixture. While still warm, add the Boursin cheese and bread crumbs and mix well to combine.

Melt 1/4 cup butter and add 1/4 cup olive oil - stir.

Dampen a clean kitchen towel and wring out as much moisture as possible. Lay out the stack of phyllo sheets on the workstation then cover with the dampened towel to help keep them moist while you work with a few at a time.

Layer 3 phyllo sheets with a light brushing of oil/butter mixture between each layer - the long side of the sheet should be facing you. Cut 5 strips along the layered sheets. Pile a scoop of the chicken filling at the end of the strips and roll the triangles as described in the provided links. Finish with a light brushing of the oil on the outside.

The triangles can be frozen on a cookie sheet then stored in a freezer bag or air-tight container to have available for drop-in guests.

Bake on a cookie sheet at 400F (200 C) from fresh, or 375F (190 C) from frozen until golden brown on the outside - usually about 15 -20 minutes. Serve hot while still crispy.

SANTA Fe Frittata

This recipe is adapted from a Pampered Chef recipe and has become my favourite dish to serve at family and friends brunch gatherings.

Ingredients 1 cup crushed tortilla chips

1 jar (500ml) salsa verde (green salsa - Herdez or a Mexican brand)

½ lime

1 medium onion - chopped

1 medium green pepper - diced

¼ cup snipped cilantro

12 eggs

¾ cup milk

1 cup grated cheddar or jalapeno jack cheese

1 clove garlic - minced

1 sliced plum tomato

Optional - 1 cup cooked diced chicken, chiorizo or other cooked

sausage can be added.

Instructions

Preheat oven to 375 F (190 C)

Combine tortilla chips, salsa, juice of ½ lime in a bowl - set aside

In a large bowl combine eggs with cilantro, milk and half of the cheese -

whisk together well

Add tortilla chip mixture to egg mixture and stir to combine

Heat a large, deep sided, oven proof skillet that has been lightly oiled. Add

onion, garlic and peppers - heat over medium, stirring until slightly

softened.

Add chicken or sausage if using, and egg mixture - do not stir egg mixture

once added

Place skillet into oven and bake for 25 - 30 minutes or until centre is set.

Top with remaining grated cheese and sliced tomato - let stand for a few

minutes until cheese melts

Serve with salsa, sour cream and more cilantro as garnish

There are many candied pecan and nut recipes floating around the internet. If you enjoy this one then I recommend trying other flavour ideas. Candied and spiced nuts make delightful snack bowl offerings as well as outstanding additions to many salads.

Ingredients 1 tablespoon (15 mL) salted butter

2 tablespoons (30mL) honey

1 tablespoon (15 mL) sugar (try maple sugar or succanat if you can)

1 teaspoon (5 mL) each of ground cinnamon and ground ginger

1 pinch of salt

2 cups (5oo mL) pecan halves

Spiced Candied Pecans

Pecan, Goat Cheese and

Pomegranate Salad

Instructions

Preheat oven to 250 F (130 C)

In a medium saucepan, melt butter over medium heat. Add honey, sugar,

spices and salt and stir to combine.

Remove from heat, add nuts and stir until evenly coated.

Spread nuts evenly over a parchment-lined baking sheet.

Bake for 40-60 minutes, stirring occasionally, until they begin to brown

slightly and coating is caramelizing. The low temperature ensures even

browning with less risk of burning, but to stir and keep an eye on them to

avoid burning.

Allow to cool on the baking sheet over a wire rack. Once cooled the coating

will become crisp - break apart any that have stuck together.

Store in an airtight container to keep them crunchy.

Candied pecans make an excellent holiday salad topper. Try this combination over a salad of mixed baby greens or baby spinach.

candied pecans

crumbled goat cheese

pomegranate seeds

pomegranate salad dressing, pomegranate balsamic vinegar or any light vinaigrette salad dressing of your choice.

Ingredients 3 cups (750 mL) all purpose flour

1/2 cup (125 mL) sugar

1 Tbsp (15 mL) baking powder

1/2 tsp (3 mL) baking soda

pinch salt

3/4 cup unsalted butter or margarine

1 cup (250 mL) buttermilk or whole milk

1 cup (250mL) dried cherries - chopped slightly

1/2 cup (125mL) white chocolate chips

Optional flavourings - zest of one large orange or two lemons, seeds from

one vanilla bean. These would be added along with the milk.

Additions - use 1 1/2 cups of chopped ingredients of your preference. These

would be added in place of the cherries and chocolate chips in these in-

structions.

- frozen or fresh blueberries

- diced apples and raisins

- raisins and cinnamon

- dates (with orange zest)

- cranberries frozen or craisins (with lemon zest)

- pears diced (with vanilla bean)

White Chocolate

Cherry Scones

Instructions

Preheat oven to 400 F (200 C)

Sift flour, sugar, baking powder and soda and salt into a large bowl.

Add butter and cut in with a pastry cutter until it resembles course crumbs.

Toss in dried cherries and chocolate chips.

Add the milk and stir just until everything is mixed well - do not over-stir

Plop large tablespoons of batter (about 1/4 cup or 75 mL) onto a parchment-

lined baking sheet, leaving the tops rough. Use more or less depending on

the size of scones you would like. The tops can be sprinkled lightly with coarse

sugar or cinnamon sugar at this point

Bake for 16 - 18 minutes or until golden brown.

Cool well on a baking rack and drizzle with melted white chocolate if desired.

There are no limitation to the flavourings and additional items you can add to this recipe. Use the base recipe and try whatever

strikes your fancy.

Credits Honey Chiffon and Minraed Arzhel are fictional characters created in The Sims 3

I am Crystal, Registered Dietitian, REAL foodie, and the person behind Minraed

You can find more of my stuff at www.thesimsresource.com/artists/Minraed,

www.minraed.webs.com, www.simatography,webs.com, and on Facebook

Special Thanks to…

Gissence, Fredbrenny, RicciNumbers, Ekinege, Mutske, KCR (of Shino & KCR), The

Sim Man 123, and all of the other contributing members of the TSR Christmas

creative team.

and to dafont.com for the fabulously festive fonts