When we arise, there will be a breakfast casserole to pop in the oven and cider warming on the stove. Those are holiday traditions at our house.
Our feast menu stars a ham shank once again. The cheesecake will be store-bought as I no longer own a springform pan. The Brussels sprouts will be steamed as that’s simple and tasty. Probably served with a bit of lemon butter. You’ll remember the hot Reuben dip from Thanksgiving—a double batch in a 13″ x 9″ pan with waffle pretzels to go with bacon-wrapped mozzarella sticks as an appetizer and Yule Salad as our salad instead of greens. Colcannon is a little more involved than your standard mashed potatoes but can be made while the ham rests and is sooo worth the effort.
| Yule Menu |
|---|
| Hobbit's Second Breakfast Casserole |
| Jules Verne Cider |
| Bacon-Wrapped Mozzarella Sticks |
| Hot Reuben Dip & Waffle Pretzels |
| Yule Salad |
| Ham Shank |
| Colcannon |
| Brussels Sprouts |
| Easy Key Lime Pie |
| Cheesecake |