Sugar Plum Fairies
December 20, 2007

My fairies are flying home today–one from Cairo's exotic east, one from Portland's wild west and one from the heart of Burlington, my middle child (the one who lives right in the middle of my heart.) I am dancing about in a kitchen filled with spun sugar and spice and everything feels nice. Welcoming my Sugar Plums will be their favorites from the Kingdom of Sweets: Fruit–filled Crepes with mountains of whipped cream; a bubbling Apple Crumble Pie; a rich, dark First Kiss Chocolate Cake– all the things they've been dreaming of that I've been dying to make.

My daughters make for an eclectic group of eaters– one eats for her blood type, one is a pescatarian, the other eats strictly comfort foods, so I'll open up the buffet bar. Cafeteria–style meals will be begin with basics like fajitas and soups, salads and chili, accompanied by special add–on fixings, plenty to please everyone.

On Christmas Eve our house will be filled with frilled family— floating swans and dancing milkmaids—in honor of this year’s creative formal theme. (Evidently there is little enthusiasm for a repeat of my belly dancing costume from last year's Middle Eastern menu.) Everyone brings their favorite food for a buffet that would keep even Clara wide awake: a seafood martini bar, roasted beef tenderloin, soy teriyaki planked salmon, fresh beet & goat cheese salad, shrimp scampi, and magic stars in flutes— champagne!

Fairies are rarely seen between meals, and not a creature will be stirring for a good part of this holiday stretch. My girls will be deep in slumber recovering from jet lag, exams, family reunions, and work shifts. I’d like to log a few more zzz’s right along with them. Here's my plan for a delicious way to snooze through the early morning breakfast prep  and relax a little– even if I do have a houseful of hungry Sugar Plums.

• Preheat oven to 400 degrees. Heat a 12" ovenproof skillet. Add a tablespoon of butter and olive oil each. Press 20 ounces of frozen hash brown potato shreds into the pan, spreading up the sides to form a crust. Season with kosher salt and pepper. Cook 10 minutes, until edges start to brown, medium heat.
• Sprinkle 8 ounces of shredded cheddar cheese over potato shell. Whisk together 6 organic eggs, one–half cup cream, 2 dashes hot sauce, pinches of salt and pepper (Do ahead 24 hours at this point).
• Pour over cheese. Toss in one half cup each sliced mushrooms, scallions, and  roasted red peppers (chopped from a jar is fine).
• Sprinkle one–third cup Parmesan cheese over top and bake for 30 minutes or until filling is firm. Let stand 5 minutes; then run a spatula around the rim to loosen the quiche. Slide onto a serving dish, cut into wedges. Serve with sour cream and chives. Reheats nicely.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008