The Christmas Feast

At B-Haven, we go all out to celebrate the birth of Jesus.

We start out with a proper manly breakfast. Because, after all, Jesus is a Man. So our Christmas Breakfast tradition is:

1) Breakfast Casserole


1 loaf sour dough bread, cubed
1 bunch scallions, chopped
1 pound mild Italian sausage
cheddar cheese
parmesan cheese
5 eggs
1 cup milk
1 teaspoon Dijon mustard
1 can cream of mushroom soup
1 pound mushrooms, sliced


Preheat oven to 325 degrees.
Spread bread evenly in a casserole dish.
Cook sausage, drain, and spread over bread layer.
Spread scallions over sausage layer.
Sauté mushrooms and spread over layer.
Beat together: (eggs, 3⁄4 cup milk, mustard) and pour over sausage.
Mix soup and 1⁄4 cup milk and pour over casserole.
Spread cheese over the top.
Spread scallions over the top.
Bake uncovered for at least one hour.

2) Cream Cheese Cresents


4 cans crescent rolls
one 16 ounce package of cream cheese
1 cup of sugar
1 teaspoon vanilla
1 teaspoon cinnamon
frozen (thawed) fruit: (strawberries, blueberries, raspberries, etc.)
3 tablespoons melted butter


Preheat oven to 350 degrees.
Unroll 2 cans crescent rolls on a cookie sheet, do not press together.
Mix together (cream cheese, 3⁄4 cup sugar, vanilla) and spread over rolls.
Spread fruit on the top of cream cheese.
Top with 2 cans of crescent rolls.
Brush melted butter over rolls.
Mix cinnamon and 1⁄4 cup sugar and spread over rolls.

Once we have consumed a proper breakfast, it is time for the presents! This takes some time. Once we are all through with the presents, we need to cap off the day with a proper dinner:

1) Beef Tenderloin

Brown the beef in a cast iron skillet. Bake in the oven at 400 degrees. The result should be medium rare.

2) Lobster Tails

I was originally going to use Dungeness Crab, but that menu item was not available. So I picked up some frozen tails and baked them in the oven with butter, garlic, and shallots.

3) Mushroom Ragout

Sautéed mushrooms in a Vermouth, cream sauce.

4) Brown Rice
Evelyn did a nice job.

5) Garden Salad

6) Fresh Baked Bread
his is Skyler’s favorite.

This meal does cry out for some cheese:

1) Blue Du Bocage by Pascal Beillevaire

A pasteurized goat’s milk cheese. Pascal Beillevaire is a French cheese maker.

2) St. Agur Blue by Bongrain

Another blue cheese from France. But this one is a double cream and is made from pasteurized cow’s milk. This cheese uses the classic Pencillium Roqueforti fungus.
Bongrain is a French food company specializing in the production of fine cheeses.

3) Bellwether Carmody

Made from pasteurized Jersey milk. This cheese is somewhat soft and milk complement the blue cheeses. Bellwether Farms is located in Sonoma County.

4) Vermont Black Wax Wrapped Cheddar by Cabot

This is a classic English style cheddar made from pasteurized Cow’s milk cheese. Cabot Creamery is a 1,200+ farm family dairy cooperative with members in New England and up state New York.

And the wine selection:

1) J RRV Vintage Brut Late Disgorged 1997

J Vineyards & Winery is located in Sonoma County. They consistently produce fine sparkling wines.

2) Von Strasser 2004 Cabernet Saugignon Diamond Mountain District Napa Valley

The Wine Spectator gave this wine a 88. Von Strasser Winery is a classic Cabernet producer in Calistoga, the heart of Napa Valley.

3) Beringer 2004 Napa Valley Cabernet Sauvignon Private Reserve

The Wine Spectator gave this wine a 93. Beringer is another classic Napa Valley winery. The wine maker Ed Sbragia is a favorite of mine.

And finally, the dessert list:

1) Chocolate Peanut Butter Cheese Cake

2) Peanut Butter Cookies

3) Almond Torte

4) Lemon Squares