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Merry Christmas to all! As we celebrate the birth of Jesus, let us all gather with loved ones to celebrate Generosity and Gratitude. My wish is that you all enjoy a peaceful moment during this holiday season — perhaps a walk on a snowy evening, hot cocoa around a fire or great conversation around Christmas Day brunch. Here are a couple of recipes that I hope you enjoy.
God Jul, Bon appetit, Lanette
Crabby Benny
Ingredients
- 4 English muffins split in half
- 2 cups fresh crab meat
- 8 poached eggs
- 16 Spears asparagus(grilled)
- Hollandaide sauce (recipe to follow)
Toast English muffins and add 1/4 cup crab meat; top with perfect poached egg and asparagus. Drizzle with hollandaise. Sprinkle with dill.
Hollandaise Sauce
Ingredients
- Three egg yolks
- 1 tablespoon lemon juice
- 1/2 cup of firm butter
Stir egg yolks and lemon juice vigorously in a one and a half quart sauce pan. Add a quarter cup of butter, heat over very low heat stirring constantly with a wire whisk until butter is melted. Add remaining butter. Continue stirring vigorously until butter is melted and sauce is thickened. Add 1 tablespoon of favorite mustard and serve.
Ina Garten’s Lemon Ginger Molasses Cake
Ingredients
- 1 stick unsalted butter at room temperature
- 1/2 cup of light brown sugar, lightly packed
- two extra large eggs at room temperature
- 1/2 cup molasses
- 2 teaspoons grated lemon zest
- 1 1/2 cups all purpose flour
- 2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup whole milk
- 1/3 cup small diced crystallized ginger(plus extra for garnish)
- Make ahead whipped cream (recipe to follow).
Preheat the oven to 350°. Grease an 8-inch round baking pan; line with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs one at a time. Add the molasses and the 2 teaspoons of lemon zest and mix until combined. Sift together the flour, ginger, baking soda and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides; mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger. Pour the batter into the prepared pan and smooth the top. Bake for 35 to 30 minutes, until the toothpick comes out clean; don’t overbake it. Cool in a pan for 30 minutes. Turn out onto a baking rack and cool completely. Spread the top with the whipped cream and sprinkle with crystallized ginger and grated lemon zest.
Make Ahead Whipped Cream
Ingredients
- 1 1/2 cups cold heavy cream
- 1/4 cup confectioners sugar
- 2 tablespoons granulated sugar
- 2 tablespoons crème fraîche
- 1 teaspoon pure vanilla extract
Mix all ingredients on high until forms soft peaks. Serve cold.
