Traditions that make holidays complete

As I’m sure it is at your home, there are certain dishes that always show up on the Centola family holiday menu. Although they are often prepared throughout the year, some dishes just taste a little better around the holidays. These are the traditions that make the holidays complete.

The recipes I am featuring today come from the lady that started me on my journey in the kitchen, my Mom. I list her as my greatest mentor in my cooking travels. Having to cook for a household of nine, I would rank her up there with and restaurant chef. Today, we have three courses from her large library of dishes. The first is an appetizer, Shrimp Remoulade. The entree is Turkey Poulet. For dessert, is Mona’s Cheesecake. Take a trip down memory lane with me and Let’s head to the kitchen!

Shrimp Remoulade

This is a dish that is never absent from our holiday table. At one time or another, every one of my siblings family has been responsible for making this dish. It’s a great way to start any meal.

4 Tablespoons horseradish mustard

½ cup tarragon vinegar

½ teaspoon cayenne pepper

2 tablespoons ketchup

½ cup diced celery

1 clove garlic, crushed

1 teaspoon salt

1 cup salad oil

1 tablespoon paprika

½ cup diced green onions

2 pounds shrimp, medium size, boiled & peeled

Mix vinegar, mustard, salt, cayenne pepper, paprika, ketchup, and garlic. Add oil, beating well. Add celery and green onions. Add shrimp and refrigerate for at least 2 hours. Serve on shredded lettuce.

Turkey Poulet

This dish is always made a day or two after the big meal. In my opinion, this is the best way to eat leftover turkey. Often I’m temped to  roast a turkey just so I have the leftovers for making Turkey Poulet.

8 pieces bread lightly toasted

24 slices bacon cooked crisp

24 ounces turkey cooked

Double recipe of white sauce (See Below)

Fresh Parmesan cheese grated

Preheat oven to 350 degrees. For each serving, place 2 pieces of toast side by side on an oven proof plate. Place 3 slices of bacon and 3 ounces of turkey on each piece of toast. Cover with white sauce.

Sprinkle with Parmesan cheese and cook for 15 minutes.

White Sauce (Béchamel)

This is the most versatile of the mother sauces. By adding shredded cheese, you have what is known as a Mornay Sauce. Because of the lack of bold flavors, anything added to this sauce brings a new flavor

to the sauce.

2 tablespoon butter

2 tablespoons flour

¼ teaspoon salt

Dash white pepper

Dash nutmeg

1½ cups milk

In a small saucepan over low heat, melt butter. Stir in the flour, salt, pepper, and nutmeg. Cook until evenly combined. After the mixture is combined with no lumps, slowly add the milk, stirring constantly with a wire whisk until evenly blended. Stir sauce over medium heat until the mixture bubbles across the entire surface. Cook and stir for a couple more minutes to completely cook the flour into the sauce.

Mona’s Cheesecake

It’s a tossup between this and my mother’s Fudge Pie for the favorite family dessert. I know that many cheesecakes are made in our family for the holidays. It’s a light way to end a meal.

Crust

2 cups graham cracker crumbs

1 stick margarine, melted

½ cup sugar

Filling

2 8oz cream cheese

2 eggs

2/3 cup sugar

1 teaspoon vanilla extract

Topping

1 8oz sour cream

1 teaspoon vanilla extract

2 tablespoons sugar

Crust: Mix graham cracker crumbs, margarine and sugar. Press into 9”pie pan

Filling: Blend all ingredients for filling in blender until smooth. Pour into pie crust. Bake at 375℉ for 20 Minutes. Cool for 15 minutes

Topping: Mix topping and smooth over cooled cheesecake

Bake again at 425℉ for 10 minutes.

Cool before putting in the refrigerator.

The holidays are always better when surrounded by family, friends and food. I hope when you have the same wonderful memories from years past. I also hope that this holiday season, you create new memories for future years. From my wife Peggy and I, Merry Christmas!