Tuesday, December 25, 2007

Christmas ... A celebration of many things, a newborn King, traditions, family and friends!!!




Christmas 2007
Our Christmas Day celebration began with the gift exchange for our grandchildren. Goodness, that Santa carries a larger sack than years ago. The 10 o'clock mass was attended at St. Raymond's Church with Fr. Wm. Myers. (no relation) celebrating. After a leisure afternoon, we drove to Greenbrae in Marin County to the home of Karen, the sister of our daughter-in-law. Karen is one of those hostesses that you describe as someone who could give "Martha" a lesson. Son Sam is such an able assistant in the kitchen. We enjoyed such a wonderful meal which we all agreed, which dish could you choose as a favorite as the entire meal was just spectacular. Karen graciously agreed to share two recipes which I will post for you. The salad was absolutely refreshing and the vegetable dish of Brussel Sprouts was the absolute best I have ever tasted and Karen agreed to share with you the blog readers!
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Crab Mango Avacado Salad with Citrus Dressing
Ingredients:
Dressing:
3 Tablespoons orange juice
1 Tablespoon lime juice
1 Tablespoon honey
1 Tablespoon grated orange peel
3 Tablespoons olive oil
1/2 red onion thinly sliced
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Combine first four ingredients and whisk in oil.
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Salad:
1 pound crab meat
1 large mango sliced
1 large avacado sliced
12 large Boston lettuce leaves
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Directions:
Layer lettuce leaves, top with mango, avacado, and crab. Add dressing. Serves 4
*****
Brussel Sprout Hash with Caramelized Onions
Ingredients:
6 Tablespoons butter
1/2 pound shallots, sliced thin
salt
2 Tablespoons apple cider vinegar
4 teaspoons sugar
3 - 4 slices bacon - cut in small pieces
1 1/2 pounds brussel sprouts, trimmed
1 cup water
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Directions:
Melt 3 Tablespoons butter in skillet. Add shallots and sprinkle with salt and pepper. Saute until soft and golden. Add vinegar and sugar. Stir until brown and glazed about 3 minutes.
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Halve the brussel sprouts and cut lengthwise into thin (1/8") slices.
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Cook bacon until brown; and then add brussel sprouts. Continue to cook until lightly brown, 5 - 6 minutes. Add 1 cup water and 3 Tablespoons butter. Cook until water has evaporated. Add shallots, salt and pepper. Serves 8 - 10
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Note to Karen: Thank you for the absolutely wonderful meal but mostly the true spirit of Christmas, sharing with family and friends.

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