Holiday Traditions and Memories Within the Recipes

Alaskan King Crab Legs

Alaskan crab legs are sold in a grocer's seafood section and aren't typically sold 'raw'. They're fully cooked and frozen or thawed, which means they can be enjoyed immediately or warmed using various methods. So, you don't cook crab legs – you reheat them, which also means they're very easy to overcook. Place the crab legs on a trivet in a large soup pot with 2 cup of water and a lemon cut in half and squeezed into the water. Bring the water to a boil over high heat on the stove. Cover and steam the crab legs until warmed through.

Or preheat the oven to 400 degrees F and place the crab legs on a baking sheet. Bake for 20 minutes or until crab legs are heated through. Alternatively, you can broil king crab legs that are set at least 6 inches from a HIGH broiler flame for 5-8 minutes until warmed through.

Normally the deshelling is the hard part .  I use a study fork and spilt the soft underside of the shell and remove the meat.    

Sauté Asparagus

Preparing asparagus is quick and easy and you need to be careful not to over cook. Rinse and clean the asparagus and cut the woody sections from the bottom and place in a microwave acceptable bowl. Microwave on high for one minute.

In a frying pan 3 pads melt butter and 1/4 tsp minced garlic. Sauté’ the asparagus on a low heat for 2 to 3 minutes. Salt and pepper to taste. Serve warm

“I remember when I was a kid the smell of pine from the Christmas tree , as the Christmas tree seemed to whisper, it’s time, I am here to create the magic.”

Ian Marx

Christmas Morning

When you have kids Christmas morning starts very early but as you age the kids like to sleep in so the day and the presents are opened later in the morning while sipping coffee and a bloody mary. I always am up early so the quiet of the morning is enjoyed and it gives time to reflect and consider all the Christmas Past, the Christmas Present, and the fading Christmas future. When Christmas passes to late morning we always have a quiche to enjoy and this has been traditional for many years. It tides you over to the Christmas dinner.

Christmas Quiche

Quiche maybe the perfect food in that it fits in so many different combinations and it is good for breakfast , lunch and dinner.

2 cups of diced ham or bacon and add anything else you that you may enjoy

6 eggs 

1 cup heavy cream

¼ cup minced chives 

1 teaspoon salt 

1 teaspoon freshly ground black pepper 

8 ounces sharp Cheddar cheese, grated (about 2 cups) 

2 ounces Gruyère cheese, grated (about ½ cup) 

1 unbaked Pie Crust

Preheat the oven to 350°F.   In a large bowl, whisk together the eggs, cream, chives, salt, and pepper. Stir in the Cheddar, Gruyère, and chopped bacon or ham. Pour the mixture into the prepared pie crust. Bake for 40 to 45 minutes, or until the quiche is lightly golden and the center is set when gently shaken. If the crust starts to brown too quickly, cover the edges with foil to prevent burning.  Remove from the oven and let the quiche rest for 5 to 10 minutes before serving. Slice into 6 or 8 portions and serve warm or at room temperature. 

Roast Turkey

“May you never be too grown up to search the skies on Christmas Eve.”

Ian Marx

Christmas Dinner, Our Christmas Feast

Let us not forget the reason for this website is to preserve recipes in an attempt to continue the family traditions. And the most significant tradition's are steeped in the culture we learned from and continue to this day. Christmas dinner has always been the same for as long as I can remember and some recipes have come and gone, new recipes have taken their place in our traditions. But be it old or new they are all worth sharing and I will try to share as many as possible in this section. And I must also apologize to Thanksgiving as it gets lost in Christmas. And the Thanksgiving menu is the same as our Christmas menu so eat this dinner twice is always a good thing.

Roast turkey is a classic center piece and there are many recipes to cooking the bird. But I have always found that turkey can be dry and tuff so I over many years have created a way to prepare a moist and tender turkey. The great part is the turkey can be prepared the day before and refrigerated for serving the next day.

1 fresh turkey and size you require

1 stick butter

2 cups chicken stock

celery 6 to 8 stack

2 apples sliced into quarters

1 turkey cooking bag

Remove the turkey from its bag and rinse and remove the neck internal parts. Place the turkey in a cooking bag and stuff with celery and apples. With a knife cut two small opening 2 inches long on the top of the turkey exposing the skin and the breast meat. Cut a stick of butter in half long ways and stuff the butter into the opening between the breast meat and the skin. Salt the turkey and add the chicken stock pouring into the celery and apples. In a roaster or oven cook the turkey until done according to directions on the bag.

When the turkey is done remove from the roaster and remove the wings the and legs and set aside. Cut the whole breasts of the turkey from the bones so you have two breast and slice into diagonal pieces as noted in the picture. Place the pieces in a serving casserole dish and pour the juices ( after straining) from the turkey over the pieces until they are all covered with juice.