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KHCC Holiday Traditions: A Kenyon Family Feast

In the Kenyon family, this is the time of year we gather in the kitchen to a cook delicious family feast.  Our Kenyon Family Leg of Lamb dates back to the early years of my marriage when my husband and I wanted to do something festive but couldn’t afford a fancy restaurant.  It is a recipe we have tweaked many times, and each year it is the centerpiece of our holiday table.  Grandma’s Garlic Mashers have also evolved over time.  They are such a big hit I now make enough for fifty people because everyone wants to take home leftovers.  Yes, it’s a lot of potatoes, but so worth the effort.  I invented Ginny’s Broccoli with Feta to entice my own children into eating vegetables.  This trick still works.  We have a dear friend who is now part of our ‘holiday’ family.  Her ten-year old daughter refused to eat vegetables until they came to Christmas dinner and she tried mine.  She is now fifteen and eats this festive dish all year round.  Our holiday table is truly a centerpiece of joy, laughter, and good food.  My husband and I are grateful we can share our blessings with family and friends.  It is an honor to share our traditions with you.

Kenyon Family Leg of Lamb
1 leg of lamb (between 3 and 4 lbs.)
6 to 8 fresh garlic cloves
1 to 2 tbsp. dried or fresh thyme
1 to 2 tsp. garlic salt
Handful of dried parsley

Peel garlic cloves and cut them in half.  Using the tip of a sharp knife, make small slices into the leg of lamb and insert garlic halves into the holes.  Mix garlic salt, thyme, and parsley and rub mixture over the entire leg of lamb.  Roast at 325º for 2 to 4 hours. Using an instant-read thermometer inserted into center of the roast, it should read 125º for medium-rare or 135º for medium to medium-well.

Grandma’s Garlic Mashers
5 lbs. potatoes
1 to ½ pint thick whipping cream (enough to cream the potatoes but still be firm)
½ to 1 cube of butter
1 to 2 cups cream cheese; to taste
1 to 2 cups Parmesan cheese; the more the better for my family
Garlic salt to taste
1 head fresh head of garlic

Cut the top off the garlic head.  Put a small amount of olive oil in a flat, glass baking dish and place the garlic cut top down. Bake the garlic head in pre-heated 350º oven for 20 to 30 minutes, until the garlic is soft.  Take out and cool.  Squeeze the baked cloves out onto a plate and crush them with a fork until finely mashed.  Set aside.

Peel and cook potatoes until soft.  Drain and mash, adding whipping cream, butter, cream cheese; begin with smaller amounts and add to taste.  Add mashed garlic cloves and Parmesan cheese.  Add garlic salt to taste.


Ginny’s Broccoli with Feta
2 to 3 lbs. fresh broccoli
2 to 4 tbs. butter, melted
1 cup Feta cheese

Steam broccoli until just beginning to be soft. Drain broccoli, place in bowl and pour the melted butter over the broccoli.  Cover with Feta cheese and serve.

Category: Holidays

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