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The holidays are a time of joyous celebration and festive gatherings of family and friends. We rush through the last 6-7 weeks of the year, weeks full of parties, shopping, baking and decorating. We send greetings to those we love scattered around the globe. It’s a time of traditions, lovingly repeated. Some of us pack sandwiches and steaming hot chocolate for the annual tree-cutting trip. Quiet time finds us in front of the fireplace, with a prayer for peace throughout the world.

Taking time to plan the food we’ll serve throughout the season makes for a more peaceful holiday for everyone. Simple food, prepared using the best quality ingredients and familiar recipes always puts us at ease. Taking the time to set a beautiful table makes even simple food special and guests feel welcome. This is the time to add sparkle and spangle: use your best linens, add candles and reflective ornaments, greenery, pine cones, even whole red pomegranates. Make a fuss for your family, not just for company.

Often, the addition of one exotic ingredient lifts an everyday dish to sublime, making it the star of the menu:

• Add ¾-1 tsp. of Chinese 5 Spice powder to a recipe for hot chocolate to serve 4.

• Open a pomegranate and toss the tiny, jewel-like seeds into a green salad with orange and ruby grapefruit sections, thin slices of red onion and chunks of avocado,

• Add a head of soft roasted garlic to creamy mashed potatoes.

For Christmas morning, the following recipe rises to the occasion, is both delicious and beautiful, and can be made ahead, keeping breakfast special yet the cook serene. Feel free to eliminate the liqueur, or substitute Framboise or Amaretto.

Grand Marnier French Toast Serves 4
1 large loaf of soft sourdough bread
4 oz cream cheese, softened
1 cup fruit-only preserves (not jelly)
4 large eggs
1/4 cup heavy cream
2 Tbsp Grand Marnier (optional)
4 Tbsp butter
Confectioner’s sugar and/or pure maple syrup

Slice the bread lengthwise horizontally. Spread the cream cheese on one side of the bread and the preserves on the other. Press the two sides together. At this point, you can wrap the loaf in plastic and refrigerate overnight. Or you can proceed with the recipe, slicing the loaf crosswise into 1-2 inch wide slices.

Whisk together the eggs, cream and liqueur in a wide bowl. Heat 2 Tbsp. of the butter in a large skillet over med-low heat. Dip the bread slices into the egg mixture and place the bread into the skillet, leaving room around each slice so it will toast instead of steam. When golden on the first side, flip the slices over and cook until the second side is done. Serve with confectioner’s sugar and/or real maple syrup, warm ham slices and fresh fruit compote. Or make your own “syrup” using frozen peaches or berries, heating them in butter, vanilla, cinnamon and a pinch of salt. No sugar needed!

Linda Hoffman is the Chef/Owner of Come Back To The Table, where she teaches cooking classes emphasizing 30 minute meals using fresh ingredients. 970-407-8828, www.comebacktothetable.com