Sharing My ChristMas Supper

While I am sad about certain aspects of the Holiday celebrations this year, I am thrilled that my son and his entire family will be coming home for Christmas Supper. There is nothing more magical than a family gathered round the tree, celebrating the birth of Our Lord.

Growing up, Christmas Dinner was always about my Dad’s amazing ham. It took hours upon hours for the ham to slow-roast in the oven. The smells of brown sugar and cloves filled the entire house. By noon the entire extended family had gathered in our house. Ours was a home bursting at the seams with uncles, aunts and cousins as countless as the stars. Good thing the sprawling ranch-style house included a big enclosed patio. Dad would put space heaters in the huge room along with picnic tables for all the children. By three, we had settled in for a feast fit for the King of Kings.

After our mother died, Christmas changed. And that made me sad. My children, grandchildren and now great grandchild would never know the big family gathers as they once were. Growing up playmates were not hard to find. My cousins were always there. On any given holiday or Sunday Dinner, there were never less than a dozen children at the table. It was magical.

To be able to recreate that feeling now is such a blessing. There was just one little snag. My granddaughter does not eat ham. How is that possible? Ham is what you have on Christmas! My son tried telling me that it would be fine, I didn’t need to make something different or special just for her. But that’s what we do for family, right? Besides, Kahlúa Game Hens would make the perfect presentation along with the ham.

Tonight at Midnight Hubby and I will be at Mass. After a nap, I’ll make this meal for my family filled with love. And as always, we’ll end the night with a slice of Birthday Cake for Baby Jesus. Baking a birthday cake is one of my favorite traditions.

Be blessed. Love those around you and never, ever miss the opportunity to let them know how much they mean to you. Life is always changing. Those missed opportunities won’t come round again.

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A Special Supper to Honor Christ’s Birth
Grape Stuffed Kahlúa Game Hens with Wild Rice
Christmas Brown Sugar Ham
Better Than a Box AuGratin Potatoes
Steamed Asparagus with Blender Hollandaise Sauce
Warm Dinner Rolls

Grape-Stuffed Kahlúa Game Hens and Wild Rice
Kahlua Game Hens
2 Oranges, divided
1 Lemon
1/2 cup Kahlúa 
1/4 cup Orange Juice
2 tablespoons Lemon Juice
1/2 teaspoon Yellow Mustard
1/4 teaspoon Paprika
3 tablespoons Butter
4 Cornish Game Hens
Salt to taste
Black Pepper to taste
3/4 cup Seedless Green Grapes (approximately)
Additional Red Grapes for garnish

Position oven rack to lower third position. Heat oven to 425-degrees.

Peel and quarter 1 orange, set aside. Slice remaining orange into garnish wheels. Wrap to prevent slices from drying out, set aside. Slice lemon into 8 thin slices, set aside.

In a small saucepan, combine Kahlúa with orange juice, lemon juice, mustard and paprika. Add butter. Bring to a boil. Lower heat and simmer 1 minute.

Rinse game hens under cold water. Pat dry with paper towels. Season cavity of each with salt and pepper. Place 1 slice of lemon under skin of each breast. Place 1 wedge of quartered orange into neck of game hen. Stuff cavity with seedless green grapes. Spoon 1 tablespoon Kahlua-baste into each cavity.

Truss or skewer legs; tuck wings under the breasts. Arrange hens, breast-side up in a shallow rimmed baking pan.

Cover hens loosely with foil and place in the oven.  Immediately reduce oven to 375-degrees and roast for 30 minutes.

Remove foil, brush hens with Kahlúa-baste. Continue cooking about 30 minutes, basting occasionally. If necessary, cover with foil to prevent over-browning.  Remove hens from oven, remove trussing or skewers and transfer to serving platter.  Tent to keep warm while making the sauce.

To make Kahlúa Sauce add pan drippings to remaining Kahlua baste. Bring to a boil, reduce heat and simmer until thickened, about 5 minutes. Spoon Kahlúa Sauce over hens.

While the hens are roasting, make the rice. Keep warm until ready to serve.

Garnish serving platter with additional grapes and orange slices.  For a dramatic presentation, serve hens surrounded by Long Grain and Wild Rice.

Long Grain and Wild Rice
1 teaspoon Dry Onion Flakes
1/2 teaspoon Dry Parsley Flakes
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 teaspoon ground Turmeric
1/2 teaspoon ground Cumin
1/4 teaspoon Black Pepper
1/2 teaspoon Kosher Salt
1 cup Long-grain White Rice
1/3 cup Wild Rice
2 cups Chicken Stock
1 tablespoon butter

In a bowl, combine all of the spices. Add both kinds of rice. Stir to blend the rices with the seasonings.

Note: This dry mixture can then be stored in an air-tight container along with cooking instructions for later use or cooked up right away.

When ready to cook, place rice mixture with all its seasonings into a pot with a tight-fitting lid. Add chicken stock and butter. Bring to a boil, stirring to combine seasoned rice with broth.

Cover pan, reduce heat to a simmer and gently cook for about 25 minutes or until all the liquid is absorbed into the rice and the grains are tender.

Remove from heat and fluff with a fork before serving.

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Christmas Brown Sugar Glazed Ham
10 lb fully cooked bone-in Smoked Ham
1/2 cup Chicken Stock
1 tablespoon Liquid Hickory Smoke
1 cup packed Brown Sugar
2 teaspoons Yellow Mustard
2 tablespoons Apple Cider Vinegar

Heat oven to 300-degrees.

Place ham on a rack in a roasting pan, cut side down, bone side up. Using a sharp knife, score the top surface of the ham with quarter-inch deep cuts to create a diamond patter. Measure chicken stock in a glass measuring cup. Whisk in the liquid smoke. Pour stock in the bottom of the pan. Cover ham tightly with foil; bake for about 2 hours or until thermometer reads 130-degrees.

While the ham warms, combine brown sugar, mustard and enough vinegar to create a thick paste. Set aside. Once the ham has reached desired temperature, remove from oven and uncover. With a turkey baster, syphon off about a tablespoon or so of the pan liquid, add to the grown sugar paste to create a pourable thin glaze. Pour brown sugar glaze over the ham. Return to oven, increase temperature to 325-degrees and let cook for another 10 minutes. Remove ham from oven, transfer to a platter to carve.

Important: Save the ham bone with some of the meat attached. It’s perfect for Ham and Beans on New Year’s Day.

Better Than a Box Au Gratin Potatoes
3 boxes AuGratin Potatoes
2 tablespoons Butter
1 cup Milk
2 cups Boiling Water
3 tablespoons Onion Flakes
1/2 cup Mild Cheddar Cheese
Salt to taste
Black Pepper to taste

Heat oven to 450-degrees. Empty freeze-dried potatoes into a casserole dish. Set aside.

Melt butter in a sauce pan with milk. Add onion flakes and cheese. Stir to blend.

In a microwave, heat water. Add cheese packets from the boxed potatoes, whisk until smooth. Pour into the sauce pan, bring to a simmer. Pour cheese mixture over the potatoes. Season with salt and pepper. Place in the oven, bake for 25 minutes or until soft. Let cool for a few minutes before serving.

Steamed Asparagus with Blender Hollandaise Sauce
Asparagus
1 bunch Young Asparagus
Water for steaming
1 tablespoon Lemon Juice

Break off the tough woody ends of the asparagus with your fingers. Tie asparagus together in a bundle. Place in an asparagus steamer basket. Pour about an inch or so of water into the steamer, add lemon juice. Insert the basket, bring to a boil. Simmer on low for 6 minutes.

While the asparagus steams, make the Hollandaise Sauce

Hollandaise Sauce
10 tablespoons Butter
4 Egg Yolks
1/2 tablespoons Lemon Juice
Cayenne Pepper to taste

Chop butter, place in a 4-cup measuring cup. Melt in the microwave on HIGH in 30 second intervals until butter is fully melted and hot.

Separate egg whites from yolks. Discard whites or save for another purpose. Place yolks in the blender. Add lemon juice and a pinch of cayenne pepper. Blend.

Slowly pour hot butter into the blender through the pour hole at the top of the lid with the blender running. Continue to blend until a thick sauce is made.

Transfer steamed asparagus to a serving dish, remove twine. Drizzle with Hollandaise Sauce, serve additional sauce on the side.

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Remember this Christmas to serve a Birthday Cake for Baby Jesus. Home-bakes, store bought it makes no difference. When the family gathers to light the candles and sing Happy Birthday to our Lord, this simple act brings the Reason for the Seaon so clearly into focus for small children in such a beautiful way.

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I proclaim to you good news of great joy:
today a Savior is born for us,
Christ the Lord.