Memories of Christmas

There is nothing like a delicacy of exotic bird (dove and quail) for a fantastic Christmas family meal for brunch after the Chrismas presents are opened. This is a long-time family tradition enjoyed by all participants. Started by my Aunt Sissy many years ago, the birds are carefullly prepared and cooked slowly in the oven. Ingredients for the birds include: parsley, onions, salt/pepper, and cooking wine (could be substitued by some drinking wine such as Chardonnay). The birds are initially browned on the stove with some butter and olive oil (or cooking oil) and then inserted into a baking dish with the above ingredients. The birds are cooked for approximately one hour at around 300 degrees before they are ready to eat. Just before the birds are ready, my mom would prepare bacon, eggs, toast, and muffins. The dessert is usually prepared and cooked ahead of time the day before.

The neat thing about eating birds is that you can save the breast bones after the meal is eaten. The cleaned breast bones are set aside and allowed to thoroughly dry. We all then have a contest to see who wins the breast bone. Pairs of people are given a breast bone and then they snap them in half. Whoever ends up the the biggest bone fragment wins! That way, there is a winner for all pairs of people.

Have a very Merry Christmas and enjoy your meal! Enjoy the specialty dish created by my Aunt whose recipe will live on.

[Note: This article was publilshed in the December issue of The Rock.]