A Christmas Brunch
“I WISH WE COULD PUT UP SOME OF THE CHRISTMAS SPIRIT IN JARS AND OPEN A JAR OF IT EVERY MONTH.”
—Harlan Miller
THE RECIPES
Blood Orange Mimosas p.80
Makes approximately 12 servings
1 (11.15-ounce) can blood orange
sparkling fruit beverage, chilled*
6 ounces blood orange juice
1 (750-ml) sparkling wine or Prosecco, chilled
Garnish: blood orange rind
In Champagne flutes, pour approximately 1 ounce sparkling fruit beverage and ½ ounce blood orange juice. Fill glasses with sparkling wine or Prosecco. Garnish with orange rinds, if desired. Serve immediately.
*We used Sanpellegrino Aranciata Rossa.
Buttery Biscuits p.80
Makes approximately 18
3½ cups all-purpose flour*
1½ tablespoons granulated sugar
1 tablespoon kosher salt
1 tablespoon baking powder
½ teaspoon baking soda
1¼ cups cold butter, cubed
1 cup whole buttermilk*
1 large egg, lightly beaten
1. Preheat oven to 425°. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Gradually stir in buttermilk until a shaggy dough forms**.
Turn out dough onto a lightly floured surface. Pat dough into
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