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

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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.