Sunday, December 23, 2012

Christmas Eve and Christmas Menus & Recipes

Christmas Eve and Christmas will be a bit different this year from our usual routine. We will spend Christmas Even up in Nederland with our family and Kohlton, his dad, Mark and Martine. It will be like staying at a lodge in the mountains.

I planned the menu. We will return midmorning on Christmas day and have the extended family over for Christmas dinner, instead of having it at Don's house.

Here's what we are having:

Christmas Eve with Mark, Martine and Kohlton

Buffalo Pretzel Bites
Pistachios (in the shell, roasted and salted)
Chocolate Chip Cookies
Peppakorkar Cookies (Aunt Lynne's Molasses Spice Cookies)

* Green Salad with Feta Cheese, Glazed Walnuts, Craisins, Raspberry & Walnut Vinaigrette Dressing
* Crab Legs with Dill or Garlic Lemon Butter
* Ribeye Steak with Montreal Seasoning
* Mashed Potatoes

* Nantucket Cranberry Pie
* Cherry Pie

Christmas Morning Breakfast:

* Sausage, Cheese, Egg and Hash Brown Casserole
* Clementine Oranges
* Orange Juice

Peppakorkar Cookies (Aunt Lynne's Molasses Spice Cookies)

6 TBL. Butter, softened
6 TBL Canola Oil
1 1/2 cup Sugar
1 Egg
1 TBL Water
1/4 cup Molassas (Brer Rabbit is best!)
Cream the above items together.
Mix in:
3 cup Flour
1/4 tea. Cloves, ground
1/4 tea. Ginger, ground
1 tea Cinnamon, ground
2 tea Baking Soda
1/2 tea
The resulting dough will seem very dry. Form small balls. Place them onto the cookie sheet. Place extra sugar in a small bowl (I use a ramakin) , dip the flat end of a drinking glass in the dough, then into the sugar and use to flatten a mound of dough. Repeat until all cookies are flattened and sugared. Dough should be kept cool at this point.< Bake at 375 in a [reheated oven for 8 minutes. Watch closely as they burn easily. Remove onto a rack or paper towels to cool. This makes about 60 cookies. They freeze well. ----------- GLAZED WALNUTS

1/2 c. butter
1 c. brown sugar
1 tsp. cinnamon
1 lb. walnuts (4 cups)

Melt butter in 2 quarts container. Add brown sugar and cinnamon. Stir
until dissolved in butter. Cook 2 minutes on high. Add walnuts. Stir into
glaze. Cook 3-5 minutes on high. Spread on aluminum foil to cool.

Steamed Alaskan King Crab Claws

Recipe courtesy Alton Brown
Show: Good EatsEpisode: Crustacean Nation III

6 Alaskan king crab claws, thawed
2 sprigs dill
If necessary in order to fit in microwave, cut claws at joints. Wrap 3 claws at a time in a damp paper towel, along with 1 sprig of
dill, and then wrap in plastic wrap. Place wrapped claws in microwave 1 package at a time and cook on high for 2 minutes.
Remove and unwrap carefully. Serve immediately

Prep Time: 5 min
Cook Time: 6 min
Serves: 2 servings

Crab Legs with Garlic Butter Sauce

1 pound Snow Crab clusters, thawed if
1/4 cup butter
1 clove garlic, minced
1 1/2 teaspoons dried parsley
1/8 teaspoon salt
1/4 teaspoon fresh-ground black pepper

1. Cut a slit, length-wise, into the shell of each piece of crab.
2. Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.


Ribeye Steak

Ribeye Steaks
Olive Oil
Montreal Steak Seasoning

Line a jelly roll pan with foil. Place the steaks in the pan. Pour a small about (about 1 teaspoon or so) of olive oil on the steaks. Rub it into the steaks with the back of a spoon or your fingers. Sprinkle with the Montreal Steak Seasoning. Flip the steaks over and repeat.

If you are cooking them in the oven, preheat the broiler on high. If you are cooking them on the grill, preheat the grill. Cook them on one side for about 4 minutes. Flip and cook 3-6 minutes, depending on how rare or well done you want your steak. We like medium rare, so we do 4 minutes on both sides.


Cherry Pie
Filling recipe via BunkyCooks

1 batch Double Crust Pie Dough, divided & chilled

1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted dark sweet cherries (about 2 pounds whole unpitted cherries) * I used another cup since the cherries were so large.
3 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk

Vanilla ice cream, for serving

For crust:
1. Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry.

2. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

For filling:
1. Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

2. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

3. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream

Adapted from Bon App├ętit, June 2008

Nantucket Cranberry Pie
(inspired by the recipe found on The Pioneer Woman)

2 TBL Butter
12 oz. (about 21/2 cups) Fresh Cranberries
1 cup Pecans (or Walnuts)Chopped
2/3 cups Sugar
1 cup Flour (Whole Wheat Flour works nicely)
2/3 cup Sugar
1 stick Butter, melted
2 whole Eggs, Lightly Beaten
1 teaspoon Pure Almond Extract
1 Tablespoon Sugar For Sprinkling

Preparation Instructions

*Adapted from a recipe by Laurie Colwin*

Preheat oven to 350 degrees.

Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar. Mix this around to combine nicely.

In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine. It will be very thick.

Place the batter over the top of the cranberry mixture. Spread gently if necessary.

Bake for 45 to 50 minutes. Five minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.

Breakfast Casserole

1 pound Breakfast Sausage, cooked and broken up into small pieced
1 Onion, diced (saute with sausage)
1 pound Hash Browns
3 TBL. Olive Oil
5 Eggs
1/2 cup Milk
1/2 tea. Onion Powder
1-2 tea. Garlic,minced
Pepper, ground, to taste
12 oz. Cheddar Cheese, Shredded (about 1 1/2 cups)

Heat up the olive oil in a skillet. Add hash browns and cook until they are beginning to crisp.

Layer 1/2 of the hash browns in the bottom of a 9"x 13" pan. Top with breakfast sausage.

Mix eggs, milk, onion powder, minced garlic and pepper. Pour this over the sausage and hash browns. Top with half of the cheese.

Top this with the remaining hash brown and top that with the rest of the cheese. Bake for 1 hour in a 350 preheated oven.

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