CHRISTMAS ON THE ISLAND - WITH A LITTLE SNOW!

Victorian table Christmas tree in my sun room, which is now a 'snow room'.

Country Christmas tree cut from our property.

My little Christmas kitchen tree.

Christmas Eve with our daughter

Christmas Eve with my husband

OLD-FASHIONED DRESSING

I stopped stuffing the turkey several years ago because in order to get the stuffing to 165 degrees F, the breast tends to be overdone and dry, even with brining. The turkey cooks much faster when it is unstuffed and you don't have to worry about removing the stuffing from the bird within a hour. My husband cuts the turkey up and puts it all on a platter. Any parts we don't use, the dogs love!

1 rustic loaf of country sourdough or white bread, cut into ½-inch cubes

2 t grape seed oil 

1 lb sage sausage, crumbled

6 T unsalted butter

1 large onion, diced

4 stalks celery with tops, diced

1 T fresh thyme leaves

2 T minced fresh sage leaves

1 t poultry seasoning

3 cups chicken stock or broth, divided

2 eggs

Salt and freshly ground black pepper

½ cup chopped Italian parsley

Preheat oven to 275 degrees F.

                                               

Place bread cubes on two large baking sheets and bake for 45 minutes, stirring occasionally.    

This can be done a few days ahead and when cool, place in an airtight container.

In a large skillet, cook the sausage over medium heat until golden brown, about 15 minutes. Remove with a slotted spoon to another bowl and set aside.

Pour off most of the grease.

In the same large skillet, melt the butter and add the onions and celery and sauté over medium-low heat for 15 minutes. 

Add the thyme, sage, and poultry seasoning.

Season to taste with salt and pepper and sauté a minute more.

Add the sausage back to the skillet, along with ½ cup of chicken stock and stir to combine. 

In a large bowl, mix the bread cubes with the dressing ingredients.

In another bowl, whisk together the eggs with the remaining 2 ½ cups of the stock.

Pour into the bread ingredients and mix to combine.

Transfer the mixture to a large greased baking dish, such as a large oval gratin dish or lasagna pan.

Bake in the 350 degree F oven for 45 minutes.

Remove foil and bake an additional 15 minutes at 375 degrees F.

Fluff with a fork before serving and serve hot.

STRAWBERRY PARFAITS

I buy strawberries from a farmer down the road from me. Her berries are so wonderful, sweet, and of course, organic. Everytime I drive by her stand, I buy one or two baskets. I love to freeze them for use all winter long in super juices and desserts. If you prefer, you can use low fat or fat free yogurt and cream cheese.

3 cups strawberries, hulled and sliced in half

3 T granulated sugar

1 ½ cups plain Greek yogurt

½ cup softened cream cheese

¼ cup confectioners’ sugar

1 t pure vanilla extract

8 butter cookies or graham crackers, crushed

In a bowl, combine the berries with the sugar. Stir to combine.

Cover and refrigerate up to 8 hours.

In another bowl, whisk together the yogurt, cream cheese, sugar, and vanilla extract.

Place some of the crushed cookies in the bottom of 4 serving cups.

Add some of the whipped yogurt mixture

Add the berries and layer two more times.

Top with a sprinkling of crushed cookies and a sprig of mint, if desired.

Serves 4

GRILLED FLAT IRON STEAK WITH MUSHROOM CREAM SAUCE

A Flat Iron steak is an inexpensive (so far) and delicious cut of meat that can be tough if the gristly fascia membrane is not removed, but most of the time it is removed by the butcher. The Mushroom Cream Sauce (recipe below) is excellent served on top along with garlic green beans and mashed potatoes.

1 ¼ to 1 ½ lb flat iron steak

3 T Kentucky bourbon

1 clove garlic, minced

1 T extra-light olive oil

1 T honey

2 t Worcestershire sauce

Salt and freshly ground black pepper

Mix marinade ingredients together in a small bowl.

Place steak in baking dish.

Pour marinade ingredients over steak, cover and let marinade in the refrigerator for 30 minutes. Turn the steak over after 15 minutes.

While steak is marinating, prepare the Mushroom Cream Sauce.

Mushroom Cream Sauce

8 oz button mushrooms, wiped clean, trimmed, and thinly sliced

1 T extra-light olive oil or grape seed oil

1 large shallot, finely diced

½ t red pepper flakes (optional)

1 clove garlic, minced

1 t fresh thyme leaves or ½ t dried thyme

1 T Dijon mustard

¾ cup cream or half & half

In a skillet, cook the mushrooms in the oil until lightly golden, about 10 minutes.

Add the shallot and sauté another 5 minutes.

Add the red pepper flakes, garlic, and thyme and sauté another minute.

Stir in the mustard and cream and heat through.

Keep warm while grilling the steak.

If using a charcoal grill, prepare a pile of coals on one side of the grill.

Sear the steak over the hot coals for 2 minutes on each side.

Move to the cooler side of the grill and continue to cook for another 6 to 8 minutes.

Do not flip over again.

When done, place on a cutting board with a tent of aluminum foil for about 5 minutes.

Using a very sharp knife, cut steak diagonally into thin slices.

Place on 4 warm plates and spoon Mushroom Cream Sauce over.

Serve with mashed potatoes and garlic green beans.

Serves 4