Yule 2017

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
Brussels Sprouts
Easy Key Lime Pie