Holiday Eats: A traditional Christmas Day morning breakfast
Canadian bacon with a corn meal crust and a dijon mustard sauce. Part of a hearty breakfast after working up an appetite opening presents.
Christmas morning is a ritual here at the Stark’s. One of them is that after all the presents are opened, we proceed to the breakfast nook for our traditional Christmas breakfast which includes Canadian back bacon, toast with homemade jam, scrambled eggs and a tall glass of orange juice or milk. This is a hearty breakfast which is most welcomed after spending a morning working up an appetite opening presents.
The star of the breakfast is the Canadian Back Bacon (chunk peameal bacon) which is simple to prepare. In a bowl you mix 1/4 cup of maple syrup, 2 tablespoons of Dijon mustard and 1 tablespoons of grainy Dijon mustard. Pour half of this mixture over 1 1/2 pounds of Canadian bacon which should have a cornmeal crust around it already. Bake in the oven at 350 degrees Fahrenheit for about 30 minutes. Drizzle the rest of the maple syrup and mustard sauce over the bacon and bake for another 30 minutes.
Take it out of the oven, let it settle for 10 minutes and cut to desired thickness. I like to have an bit of extra maple syrup and mustard sauce on the side to adorn my slices of bacon on the plate…it is like what gravy is to turkey dinners.
The way the table is set is also a tradition. In the middle is a wooden carousel that spins around when all four little candles are lit. The plates are the special mistletoe plates that are set out especially for Christmas breakfast.
It’s a wonderful way to start Christmas day. And to finish the breakfast…a quick dip into the Santa Claus cookie jar for some homemade shortbread cookies.
Loni Kao StarkCo-Founder StarkSilverCreek, Creative Director and Wine Collector
Loni is a self-professed foodie, adventure travel seeker and aspiring artist. It’s been said her laugh can be heard from San Jose all the way to the Golden Gate Bridge. The former Ms. Global Petite runner-up is host of several SSC shows including WineTube TV, StarkSilverCreek Presents, Loreto Live, and the new series The Artist Diaries. Between busy travel schedules to Washington, Napa and global destinations such as Australia, the Baja and Europe, she expends the rest of her energy collecting wines, practicing “escape artist”-style cooking, and building what she hopes, one day, will be a real estate empire. She catches her breath by writing about her adventures.
Twitter: @lonikaostark More: articles bio
Stay up-to-date on All Things West CoastJoin: StarkSilverCreek Facebook Fan page
Follow: twitter.com/SSCWestCoast
Go mobile: SSC iPhone app
Send press/requests/events to: press@starksilvercreek.com
Mistletoe Plates????
The plates in the pictures are Holly plates.
Mistletoe has white berries and the leaves have no prickles – Holly is red berried with prickles. It aint hard to tell the difference.
Thanks Rex, you are absolutely right. I stand corrected.
These are Holly plates. I guess there goes the family tradition of holding the plates above us and kissing under them :)