The big day is finally here! It’s time to open gifts. It’s time to celebrate with family and friends. It’s also time to eat. Isn’t it interesting how everyone is extra hungry on Christmas morning? These delicious recipes will feed your crowd while you enjoy the joy and merriment of the day. Kick off the festivities with a sparkling Fountain of Youth cocktails. Shrimp and Grits Martinis and delicious Berry Strata complete the perfect Christmas Brunch. Merry Christmas and Happy New Year! (Photography by Susan DeLoach Photography)
Fountain of Youth
This is a fun sparkling beverage — and the perfect starter for a morning-after-the-wedding breakfast!
1 (48-ounce) bottle refrigerated 100% pomegranate juice
3 bottles Prosecco or sparkling white grape juice, chilled
½ cup vodka, optional
In 2 large pitchers, combine pomegranate juice, Prosecco and vodka. Pour into champagne flutes or wine glasses. Serve immediately. Serves 15 to 20.
Shrimp and Grits Martinis
This recipe is adapted from one of the most popular entrees on my wedding catering menu! Delicious and fun!
8 cups water
1 stick butter
3 cups quick-cooking grits
1 cup heavy whipping cream
Salt, to taste
Freshly ground black pepper, to taste
3 pounds shrimp, peeled and deveined
4 tablespoons butter
¼ cup all-purpose flour
1 (14-ounce) can chicken or vegetable broth
1½ cups heavy whipping cream
3 egg yolks, lightly beaten
½ cup grated Parmesan cheese
8 ounces diced ham or cooked bacon
½ cup chopped Italian parsley
Chopped tomatoes, to garnish
Chopped fresh Italian parsley, to garnish
Boil 8 cups water in a heavy stock pot or Dutch oven. Add butter. Slowly stir in grits. Reduce heat to medium-low and cover pot. Cook for 5 minutes or until thickened, stirring occasionally. Stir in heavy cream; season with salt and pepper. Remove from heat, cover and set aside. Cook shrimp in a large pot of boiling water until just pink and cooked through. Remove from water and set aside. Melt butter in a large saucepan. Blend in flour with a whisk until smooth. Add the chicken broth and whipping cream. Cook over medium-high heat until mixture thickens and bubbles, stirring constantly. In a bowl, stir one cup of the sauce into the beaten egg yolks, mixing well. Pour egg-sauce mixture back into saucepan. Stir in Parmesan cheese. Stir in cooked shrimp and ham; heat until warmed through. Remove from heat and stir in parsley. To serve, place a serving of grits in a martini glass, top with shrimp sauce and garnish with chopped tomatoes and fresh Italian parsley. Serves 12 to 15.
Berry Strata
Strata is a distinctively southern term not found in most food dictionaries. Similar to a bread pudding, this strata features juicy raspberries and blueberries. You may use two (8×8-inch) baking dishes instead of ramekins – just extend baking time to 45 to 50 minutes.
12 slices wheat or white bread, cut into small cubes
2 cups fresh or frozen raspberries
2 cups fresh or frozen blueberries
2/3 cup sugar
2 cups (8 ounces) shredded Swiss cheese
8 eggs, beaten
1½ cups milk
2 teaspoons vanilla extract
Ground cinnamon
Heavy whipping cream, whipped
Spray 12 (¾-cup) ramekins with canola oil cooking spray. Place cubed bread in the bottom of each ramekin. In a large bowl, combine berries, sugar, and cheese; toss gently to mix. Evenly divide berries on top of bread in each ramekin. In another bowl combine eggs, milk, and vanilla; mix well. Pour egg mixture over bread and berries. Sprinkle with cinnamon. Place ramekins on baking sheets, cover and refrigerate for 8 hours or overnight. Uncover and bake (on baking sheets) in a preheated 350-degree oven for 20 to 25 minutes or until a knife inserted near the center comes out clean. Top with fresh whipped cream. Serves 12.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at dbc@cateringbydebbicovington.com.
