Christmas Day in my family has always been full of lots of life and laughter. There’s always people popping in and out of our family home during the day. One thing my grandmother always did was have a few different platters of finger food out so everyone could just help themselves throughout the day.
Now, that I’m older, I’m starting to put a stamp on my own Christmas Day traditions. And Christmas Day brunch has become a tradition I look forward to every year. Our Christmas Day brunch is usually potluck style. So everyone brings something different and we feast! This year I am going to be contributing a few different holiday brunch
If there is one thing I really love about creating a huge platter of food is the versatility. It allows you to be creative and have fun pairing different flavors and textures. I love creating a platter of food because it is truly one of the easiest ways to feed a crowd. There’s bound to be an element of food that everyone is going to enjoy. It’s also a really great way to widen everyone’s palate with new flavors and textures they never thought they would enjoy.
Holiday Brunch Platter
Because this Holiday brunch platter includes about of store brought items, I wanted to add an element of homemade flavor to the platter. So I made my own blackberry jam. It adds a little bit of sweet, tangy and warmth to the platter. And it so easy to make it’s nearly foolproof.
So this Christmas Day, make your life a lot easier and put together a few of these holiday brunch platters. Trust me everyone will love them and they will think you spent hours making them.
For more delicious holiday recipes, CLICK HERE.
Holiday Brunch Platter
- 8 ounces fresh blackberries
- 1/3 cup coconut sugar
- 1 tbsp. fresh lemon juice
CHIVE CREAM CHEESE
- 4 ounces organic cream cheese
- 1 1/2 tbsp. freshly chopped chives
- 2-4 soft boiled eggs
- 2 handfuls Organic arugula leaves
- 1/2 a loaf French baguette sliced
- 2 tbsp. melted grass-fed brown butter ghee
- 8 ounces grilled artichokes
- 3 ounces almond flour sea salt crackers
- 4 ounces natural prosciutto
- 4 ounces organic uncured Genoa salami
- 1 fuji apple sliced
- 1 avocado sliced
- 4 ounces fresh blackberries
- To make the blackberry jam, add the blackberries, sugar and lemon juice to a small saucepan and heat the mixture over high-heat until it starts to boil. Lower the heat to medium-low and continue to cook the mixture (stirring occasionally)for 12 minutes. Skim off any foam on top of the jam and transfer to a heat-proof container to cool. The jam will thicken as it cools.
- Make the cream cheese spread by mixing the cream cheese and chives together. Transfer the cream cheese to small serving container and set aside.
- To make the soft boiled eggs, bring a pot of salted water to a boil and slowly add the eggs to the water. Cover the pot and cook the eggs for exactly 6 minutes. Transfer the eggs to an ice bath (half cold water, half ice) for a few minutes. Peel the eggs and set them aside until you’re ready to put the platter together.
- Now, put the arugula leaves in an ice bath (half cold water, half ice) to keep them fresh and set them aside.
- Preheat the oven to 400˚F.Place the sliced French baguette onto a baking sheet and brush the melted ghee on both sides of the bread. Transfer the bread to the oven and toast it for about 2 minutes. Then, flip the bread and continue to toast it for another two minutes. Remove the bread from the oven and set it aside to cool.
- Now, gather the rest of the ingredients and assemble them onto a large platter or wood board. Put the artichokes in a small serving bowl and make that that center piece of your platter. Then scatter the arugula around the platter to create a base. Now, assemble the rest of the ingredients (including the soft boiled eggs, blackberry jam, and cream cheese) around the artichokes.