Rebecca is my daughter. She’s a very good cook. While I couldn’t get her to chop an onion when she was growing up, she’s become a cook who tries everything now—successfully. She also is the Manager of The Good Cooking Store in our little Lancaster County town of Intercourse, PA. She taught Language Arts to middle-schoolers for 7 years. Now we benefit from all of her energy and good ideas. Don’t miss what she has to say!
This is one of my favorite times of the year. I feel extra energy in the air as I rush to decorate, buy gifts, and make food for family and friends.
I love our traditions, especially those surrounding food. I reserve certain foods just for this time of year. I bake my Grandma Good’s Walnut Frosties only around the holidays. I save my gingerbread waffles for breakfasts on weekends in December. My Pellman family’s baked corn recipe is sweeter because it’s something we eat around our holiday table.
But my favorite food tradition occurs on Christmas morning. In my family, we have a big brunch on Christmas morning. There’s my mom’s famous blueberry coffee cake (I do cheat and make this all year, because it’s just too good to only have once a year), broiled grapefruit with brown sugar, a cheese board with crackers. But, the star of the meal is oyster stew.
Oyster stew first thing in the morning? Oh, yes. With its buttery, milky broth, swimming with oysters, it can’t get much more decadent than this. The only problem may be fighting over who gets the last oyster.
If you’re looking for a rich, satisfying way to start your Christmas morning, try this recipe:
Fix-It and Forget-It Christmas Cookbook, page 74
Makes 6 servings
Prep. Time: 20 minutes
Ideal slow-cooker size: 4-qt.
1 cup celery, chopped
3 Tbsp. butter
1 tsp. Worcestershire sauce
2 8-oz. cans whole stewing oysters with their juices
4 cups hot milk, or 2 cups milk and 2 cups light cream
salt & pepper
1. In a large skillet, simmer celery in butter until tender.
2. Add Worcestershire sauce and oysters with their juices. Heat just until oysters begin to curl.
3. Place oyster mixture in slow cooker. Add milk and salt and pepper to taste. Season with sherry if you wish.
4. Keep hot in slow cooker turned on Low until time to serve.
5. Serve steaming in bowls, garnished with a sprinkling of paprika.
What are your holiday food traditions?