Holiday Bonus Package-Three Recipes

Toast the holidays with a Pomegranate Champagne Cocktail followed by Orange, Avocado, and Pomegranate Salad. A delicious Ham Broccoli and Cheese Croissant Casserole will leave your guests more than satisfied.

Pomegranate Champagne Cocktail
Cook's notes: For each drink add a couple tablespoons of pomegranate or cranberry juice to a flute glass. Then add two tablespoons of raspberry sherbet or sorbet. Top with champagne. Serve immediately.

Orange, Avocado, and Pomegranate Salad

Cook's Notes: Recipe and dressing serve 4.

Dressing can be made ahead and refrigerated in a screw type jar with a lid.

For the Salad

• 8 cups mixed greens 
• 1 cup pomegranate seeds or arils (found in the produce dept.)
• 2 large oranges, peeled and diced 
• 2 avocados, pit removed and sliced
• 1/2 cup diced red onions
• Optional add ins-pepitas, crumbled feta cheese, and multicolored tortilla strips (produce department) for some crunch

For the dressing 

• 2 tablespoons Cranberry-Pear Vinegar or a good quality white vinegar 
• 1/3 cup olive oil
• 2 shallots, minced
• 2 garlic cloves minced
• 2 tablespoons orange juice
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1 tablespoon orange zest 
• Salt and pepper to taste

Directions:

• Prepare the salad ingredients, toss with dressing right before serving.
• Place all dressing ingredients in a blender and blend until smooth. Taste test to balance ingredients if needed.   

Ham and Swiss Cheese Croissant Casserole with Broccoli 

Cook's Notes: A hearty egg bake is easily made ahead to keep your holiday brunch a little less hectic. Croissants take the place of cubed white bread in this stylish update of a traditional breakfast casserole. Honey and mustard add just the perfect sweet-savory touch to this dish.

Ingredients:

• 4 large croissants or 8 mini croissants, torn into 2-inch pieces
• 2 cups diced cooked ham pieces or deli ham
• 1-1/2 cups Swiss cheese or cheddar cheese grated or a combination of both
• 6 large eggs
• 1-1/4 cups half and half
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 teaspoon parsley flakes
• 1 teaspoon Italian seasoning
• 1-1/2 diced broccoli florets 

Directions:

• Grease a deep-dish pie pan or an 8 x 8 glass pan.
• Arrange half the torn croissant pieces in a baking dish, top with half of the ham pieces, half cheese, and half broccoli if using. Repeat with remaining croissant pieces, ham, broccoli, and cheese.
• In a blender mix half and half, eggs, mustard, honey, and spices. Mix well.
• Slowly pour egg mixture over croissant mixture. Use a sheet of wax paper to press croissant pieces into the egg mixture to moisten completely. Cover with foil and refrigerate for at least 8 hours but no longer than 24 hours.
• Remove from refrigerator one hour before baking time. 
• Preheat oven to 350 degrees. Bake casserole covered 35 minutes. Uncover and bake 15- 20 minutes more or until browned and set. Let stand 10 minutes before serving.

So putting this all together for the Seasonal Plate Plate Food Column 

ENJOY!