Traditional holiday recipes from our 2009 Holiday Homes 

The Walker Family

Baked Oysters
This recipe is from Johanna’s great- grandmother, Mrs. K.L. Witte, and is still served at many holiday family meals.
 
1 quart fresh oysters
2 stacks of soda crackers (Saltines), crushed
1/4 cup green onions, finely chopped
Salt, pepper and Tabasco, to taste
1/2 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 stick butter
Heavy cream or milk
Paprika
 
Layer half of the oysters in a greased 8x11 dish. Add half of the following ingredients: onion, Worcestershire sauce, lemon juice and seasonings. Cover with half the crackers and pats of butter. Repeat the layer. Top with paprika. Right before baking, pour the milk into the corners of the casserole until it appears about halfway up the sides. Bake for 30 minutes at 375 degrees.

 
Baked Cranberry Casserole
Layer in a 9x13 casserole:
2 cups of fresh cranberries
3 cups of Granny Smith apples, peeled and thinly sliced
1 small can of crushed pineapple, not drained
 
For topping, mix together:
1/4 cup oatmeal, not instant
3/4 cup sugar
1/3 cup flour
1 cup brown sugar
1 cup pecans
Top with 1/2 cup melted butter. Bake at 350 for 30 minutes or until bubbly.

 
Brandy Ice
1/2 gallon French vanilla ice cream
1/2 or 1 cup brandy
1/4 or 1/2 cup Crème de Cocoa or Kahlua
 
Thaw ice cream in large mixing bowl until soft. Add brandy and Crème de Cocoa and blend thoroughly. Place in freezer until consistency of thick malt. Serve in Champagne or sherbet glasses with small cocktail straws. Serves 8.
 
 

The Cassada Family
 

Pumpkin Apple Soup
1 to 2 tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
3 cups chicken stock
1 (16-ounce) can pumpkin
1 tablespoon sugar
1/2 teaspoon cinnamon
2 tart apples, chopped
1 cup evaporated milk
Salt and fresh pepper
 
Saute onion and garlic. Stir in stock, pumpkin, sugar and cinnamon. Add apples; simmer 10 minutes. Add milk. Puree in small amounts in blender. Return to heat; season to taste.

 
Beef Wellington
Begin with a center cut tenderloin; salt and pepper. Roast for 20 minutes at 400 degrees. Let cool.
 
Duxelles Sauce:
8 ounces mushrooms
2 tablespoon butter
1 shallot, minced
 
Cook until brown and reduced. Add 1/2 cup Madeira. Make a paste with salt, pepper and thyme. Add Duxelles to 5 ounces foie gras; mix together with more Madeira. Next, join together two sheets of puff pastry. Seal seams with water to form large rectangle. Spoon a strip of Duxelles down center of pastry. Place tenderloin on top. Wrap tenderloin in pastry until totally encased. Turn tenderloin over and you will have a perfectly smooth log. Cut shapes from leftover pastry to decorate top. Brush with egg wash (lightly beaten egg and water). Bake for 30 minutes. Slice and serve with Madeira wine sauce made of reduced beef stock, butter and wine. 

 

The Black Family
 

Frozen Soufflé with Hot Strawberry Sauce
While it’s sometimes difficult for all the children and grandchildren to gather on December 25th, the family always celebrates together at some point during the holidays. “We can make any day of December just as festive as Christmas Day,” adds Gage. “Typically, we enjoy a wonderful brunch together before opening our stockings and gifts. This soufflé is a family favorite.”
 
1 quart vanilla ice cream
24 almond macaroons, crumbled
4 tablespoons orange juice and Grand Marnier
1 cup whipping cream
4 teaspoons powdered sugar
4 tablespoons toasted almonds, chopped
 
Soften ice cream slightly; stir in crumbled macaroons, orange juice and Grand Marnier. Fold in whipped cream. Spoon into a 6-cup mold. Sprinkle with powdered sugar and almonds. Freeze. Turn out on platter early in the day and put back into freezer. Serve with hot strawberry sauce.
 
Hot Strawberry Sauce
1 quart fresh strawberries (or 2 10-ounce packages frozen sliced strawberries)
Sugar to taste
4 tablespoons orange juice or Grand Marnier
 
Put berries in sauce pan with sugar. Simmer until soft but not mushy. Remove from heat and add juice. Serve warm with frozen soufflé. Decorate with holly and berries. This dessert makes a beautiful presentation when served at the table on a silver tray.