Toss the potatoes with the vegetable oil in a bowl until potatoes are well coated.
Press the potatoes into a 10-inch pie pan to create a crust.
Bake potatoes in the preheated oven until golden brown, about 30 minutes.
Remove pan from oven, and reduce heat to 350 degrees F (175 degrees C).
While the potatoes are baking, heat a large skillet over medium-high heat and stir in the sausage.
Cook and stir until the sausage is crumbly, evenly browned, and no longer pink.
Drain and discard any excess grease.
Combine the sausage with the eggs, mushrooms, pepperjack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl.
Pour the egg mixture into the prepared potato crust.
Bake in the oven until eggs are set, about 25 minutes.
Arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top.
Return to the oven and continue baking until the tomatoes soften, about 5 minutes more.
Set oven to Broil at 500 degrees F (260 degrees C).
Sprinkle tenderloins all over with salt, pepper, and garlic powder.
Wrap each filet with bacon, and secure with a toothpick.
Place on a broiling pan, and broil to the desired doneness, about 8 to 10 minutes per side for medium rare.
While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay seasoning.
Stir in chopped lobster meat, and cook until done.
Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.
While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut.
To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay seasoning.
Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated.
Transfer coated sprouts to a baking sheet.
Bake in the preheated oven until sprouts are tender, about 15 minutes.
Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes.
Transfer hazelnuts to a bowl.
Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes.
Add maple syrup and rosemary; cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes.
Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce.
Sprinkle in hazelnuts, cranberries, and Pecorino-Romano cheese; toss well.
Fragrant homemade cinnamon ornaments created from applesauce and ground cinnamon. These decorative ornaments are intended for crafting and must not be eaten.
Add the applesauce and ground cinnamon to a mixing bowl.
Mix until a firm, evenly combined dough forms.
Add a little extra cinnamon if the dough remains sticky.
Place the dough between two sheets of parchment paper.
Roll the dough to approximately 6 mm thick.
Remove the upper sheet of parchment paper.
Cut 4 ornaments from the dough with cookie cutters.
Use a skewer or drinking straw to make a hanging hole near the top of each ornament.
Transfer the ornaments to a parchment-lined baking sheet.
Leave the ornaments to air-dry for 3 to 4 days.
Turn the ornaments several times during drying so both sides dry evenly.
Allow them to dry completely before threading them with ribbon.
Use the finished ornaments only as decorations and do not eat them.
Notes & Wine Advice
Serving Suggestions
These ornaments are not intended for serving or eating. Thread completely dried ornaments with ribbon and hang them on a Christmas tree, wreath, garland, gift package, or seasonal display.
Recipe Notes
This is a decorative craft rather than an edible recipe. Clearly label the ornaments as non-edible, especially when children or pets are present. Avoid breathing in cinnamon dust while mixing, and wash hands after handling the dough. The number of ornaments depends on the size of the cutters and the thickness of the rolled dough.
Variations
Decorate the dried ornaments with fabric ribbon, nontoxic craft paint, glitter glue, or small beads. Star, heart, tree, gingerbread-person, and snowflake cutters are especially suitable for Christmas decorations.
Storage
Allow the ornaments to dry completely before storing them. Wrap each ornament in tissue paper and keep them in a dry, airtight container away from heat and moisture. Discard ornaments that become mouldy, damp, cracked, or damaged.
Wine Advice
No wine pairing applies because these ornaments must not be consumed. Adults may enjoy a wine selected from Renés Wijnbeleving separately after completing the craft.
Cinnamon applesauce ornaments are fragrant homemade decorations created from only applesauce and ground cinnamon. After the dough is shaped and dried, the ornaments can be hung on a Christmas tree, attached to wrapped presents or incorporated into a seasonal garland. Although the ingredients are commonly used in cooking, these ornaments are decorative and must not be eaten.
Cinnamon applesauce ornaments
The combination of applesauce and cinnamon creates a firm, mouldable dough without glue or other craft binders. Applesauce supplies the moisture needed to bring the cinnamon together, while the cinnamon gives the decorations their warm colour and distinctive seasonal fragrance. Unsweetened, smooth applesauce produces the most consistent result.
The dough should feel firm enough to roll without sticking heavily to the parchment paper. If it remains wet, add a small amount of cinnamon at a time. Dough that becomes crumbly can be corrected with a teaspoon of applesauce. Make these adjustments gradually because even a small quantity can noticeably change the consistency.
Rolling and cutting the dough
Rolling the mixture between two sheets of parchment paper keeps the work surface clean and prevents additional cinnamon from being worked unnecessarily into the dough. Aim for an even thickness of approximately 6 mm. Thinner ornaments dry more quickly but can break easily, while very thick shapes may take considerably longer to dry.
Simple cookie-cutter shapes such as stars, hearts, trees and circles are easiest to handle. Intricate shapes with narrow sections are more likely to crack. Use a drinking straw or skewer to make a hanging hole before drying. Position the hole far enough from the edge to prevent the finished ornament from breaking when ribbon is added.
Drying the decorations
Place the cut shapes on a parchment-lined baking sheet and leave them in a dry, ventilated room. Turn them several times during the three- to four-day drying period so that both surfaces dry evenly. The exact drying time depends on their thickness, the humidity and the temperature of the room.
The ornaments are ready when they feel completely firm and no cool or soft areas remain. Do not package or store them while they are damp because trapped moisture can encourage mould. These homemade cinnamon decorations should never be dried near an open flame or directly on a heater.
Ideas for Christmas decorating
Thread the finished ornaments with ribbon, natural twine or decorative cord. They work well on Christmas trees, wreaths, garlands and wrapped gifts. Names or a date can be added with nontoxic craft paint after the ornaments have dried completely. For more seasonal ideas, browse the Christmas collection, explore other gift-giving ideas or visit the basic recipe collection.
Safety and storage
These ornaments resemble cookies and can therefore be mistaken for food. Clearly label them as non-edible and supervise children while making or handling them. Ground cinnamon can irritate the eyes and respiratory system, so avoid creating clouds of cinnamon dust. Keep the decorations away from pets, particularly when ribbons or small decorative parts have been attached.
The ingredients should still be handled cleanly before the craft begins. General kitchen hygiene information is available in the FDA safe food handling guidance. Once the ingredients have been mixed and used as ornament dough, the finished shapes must not be tasted or consumed.
Store completely dried ornaments between sheets of tissue paper in a sturdy, airtight container. Keep the container in a cool, dry cupboard away from moisture. Check the decorations before reusing them and discard any showing mould, dampness or damage. Properly dried cinnamon applesauce ornaments can retain their fragrance and remain attractive for more than one Christmas season.
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The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
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The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
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