For the Love of Christmas (13 page)

The Best Time of the Year

Christopher Garry

Our family comes together

each year at Christmastime

with smiles, hugs, and presents

and Christmas bells that chime.

We sit around the fireplace,

sharing stories of our life . . .

the good times and the sad times,

the successes and the strife.

Smells come from the kitchen,

foretelling our holiday feast,

turkey and carrots and potatoes

and, of course, the roasted “beast.”

Then around the great big table

all of us do squeeze.

We thank God for all we're given . . .

then, “Pass the gravy, please.”

Yes, Christmastime is the time

when all the family's here.

That's why we all know

it's the best time of the year.

Recipes

Mint-Infused Leg of Lamb

Serves 8

1 four-pound rolled boneless leg of lamb, trimmed of fat

Salt and freshly ground pepper

1 cup fresh mint leaves

Juice from 2 whole lemons

1/4 cup extra-virgin olive oil

1/2 cup mint jelly

3 garlic cloves, chopped

1/4 cup unsweetened applesauce

Unroll the roast and trim all visible fat using kitchen shears and a knife. Season both sides of the roast with salt and pepper.

In a blender, process together the mint leaves, lemon juice, olive oil, mint jelly, garlic, and applesauce.

Pour three-fourths of the marinade over the roast, reserving the rest for later. Cover and marinate the roast for at least six hours or overnight in the ­refrigerator.

Remove the roast from the marinade. Reroll the roast and secure it with twine at one-inch ­intervals.

Preheat the oven to 425 degrees F.

Bake for 50 minutes or until a meat thermo­meter ­registers 145 degrees F (medium rare) or degree of preference for doneness. Lamb is usually best when pink inside and crusty outside. Let the roast stand for 20 minutes before serving.

Bring the reserved marinade to a boil for two minutes. Pour over the lamb just before serving.

Ivy Larson, recipe developer and coauthor,
The Gold Coast Cure,
www.thegoldcoastcure.com

Gingered Brussels Sprouts Hash with Golden Raisins

Serves 4

3 tablespoons extra virgin olive oil, divided

1 tablespoon grated ginger

2 large shallots, thinly sliced

Salt, to taste

Freshly ground black pepper, to taste

2 tablespoons apple cider vinegar

1/4 cup golden raisins

1-1/4 pounds Brussels sprouts, trimmed, halved lengthwise, and cut into 1/8 inch slices

1 teaspoon organic butter

3/4 cup water

1 tablespoon orange juice concentrate

Heat 2 tablespoons of the extra virgin olive oil in a medium skillet over medium-high heat; add the ginger and shallots, season with salt and pepper to taste, and cook for about 8 minutes (or until shallots are softened).

Add the vinegar and raisins to the skillet and cook for an additional 3–4 minutes. Set shallots aside.

Heat the butter and remaining tablespoon of extra virgin olive oil in a large skillet over medium-high heat; add Brussels sprouts, season with salt and pepper to taste, and sauté for 6–7 minutes.

Add the water and orange juice concentrate to the skillet mixture and cook for 8–10 minutes (or until the liquid evaporates).

Add the reserved shallots and season with salt and pepper to taste. Remove skillet from heat. Serve warm or at room temperature.

Ivy Larson, recipe developer and coauthor,
The Gold Coast Cure,
www.thegoldcoastcure.com