Creating New Christmas Traditions By Melanie Smith At Isnare.com Ezine Articles

When I was but a small girl, I adored being in the kitchen with my Mom, especially when she was preparing Christmas dinner. I have plenty of warmhearted memoirs of my Mom in her hand embroidered apron standing above a stove-top full with pots and pans filled with delectable aroma. The table was constantly set with the finest porcelain with a hand embroidered table cloth. I recall licking the beaters of the mixer once the mashed potatoes were finished. I recall my Dad carving the turkey at the dinner table. Whenever I notice the Norman Rockwell painting, which illustrates a woman putting a huge turkey on the dinner table in front of her family, I recall one of our family Christmas dinner.

When I got married and had my very own family I wanted to ensure that my daughters would have the similar sort of recollections to take with them and to impart with their own kids one day. I began including them in kitchen works early on. I would like them to be capable of cooking, and to benefit from it. At present my daughter's are in their 20's and they equally have own kids, and we all gather to prepare our family Christmas dinner.

Our most wanted menu isn't essentially the turkey, though we actually like it. Each Christmas we have our very own holiday ham. It's a fantastic glazed ham adorned with cloves and improved with pineapples and cherries laden with a rich thick ginger glaze, brown sugar, garlic, orange and mustard. My mom is the first in the family to serve ham for Christmas dinner.

Our Christmas turkey is a full-size one, around 22 pounds. We constantly prepare it with a customary sage flavored filling inside it. I would be worried about a dry turkey if I didn't fill it. The family's much loved stuffing is really cooked on the side. It's something I learned to cook from my mother-in-law, a Sage Sausage and an Apple Stuffing. It's tangy and hearty and prepared even more delicious since we use home-produced turkey broth to make it.

We have several new menus we've included to our Christmas dinner menu. One is called Pearl Onions AuGratin, and another is the Brussels Sprouts and Bacon. The brussels sprouts are tattered in the food processor, together with the onion. Bacon is cooked brown and the brussels sprouts are cooked using a small amount of bacon fat. The bacon is then crushed on top. Everyone in the family fancy this recipe, even my youngest five year old grandson.

My grandson is also trying to learn to cook. To keep his attention in the kitchen his mother lets him to cook his preferred food. This is my Mom’s fudge. It's constantly on our Christmas dessert table, along with the Red Velvet Cake, which is also my mom’s recipe.

It's especially entertaining that everybody takes pleasure in the kitchen and we really enjoy cooking together. My oldest daughter is expecting with her first child. We all can't hang around to have one more set of hands in the kitchen.

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