Litkenhous family shares traditions, recipes for Christmas
Wreaths hung with red ribbons and flickering gas lanterns flanking the entrance provide a warm Christmas welcome at the home of Susie and Dr. Brad Litkenhous in Auburn. A tall flocked tree and two small ones provide a festive look in the foyer along with nutcrackers lining the staircase. Both Susie and Brad enjoy cooking and are sharing their Christmas recipes from family and ones they have perfected over the years.
While Brad is the chef in the family, they both prepare their special Christmas Eve meal that is served after returning from church services. After dinner, Susie, Brad and their three daughters change into their pajamas. They sit around the tree and open family presents. After that, a scrumptious dessert is served.
On Christmas morning, Santa gifts are opened. Brad will prepare a hearty breakfast, and the family will spend the day relaxing at home. Brad enjoys cooking and finding it relaxing.
“I get in the kitchen and talk to the dogs, and we work out the recipes to see if we need to tweak them any,” he said.
“On Christmas Day, we stay in our pajamas and eat leftovers and dips and just relax,” Susie added.
Susie and Brad have three daughters: Isabel, a junior at Auburn University, on the Equestrian Team; Chaney, a senior at Lee Scott; and Eva, an eighth grader at Lee Scott. Chaney and Eva have performed in The Nutcracker over the years. Each one receives a nutcracker for their performance, and Susie tries to match the nutcracker with their part in the ballet.
When Brad was growing up, Christmas was about the same as now. He would go downstairs to open gifts and spend the remainer of the day in his pajamas. Sometimes they would go to his maternal grandmother’s house, and he would enjoy her homemade fruit cake prepared with a recipe his grandfather developed.
His grandfather was a Methodist minister, and his grandmother would make fruit cakes for them to deliver as gifts on Christmas Day. Brad is sharing the unique fruit cake recipe that is moist and filled with fruits and coconut.
His mother also enjoys cooking and would prepare a big meal on Christmas Eve, including barbecue shrimp.
Brad, who was born in Jackson, Mississippi, lived there until he was about seven years old, and the family moved to Atlanta. After five years, they moved to Columbus, Mississippi, for a year, then lived in Birmingham where he graduated from high school.
Brad returned to Jackson to attend Millsaps College where he met Susie, who was also a student.
Susie grew up near Jackson in a small town in the Mississippi Delta. Her parents operated a country grocery store where Susie would work during summers. Her mother did most of the cooking, and would make dressing, turkey, sweet potatoes and really good butter beans for the holidays.
“I was in charge of setting the table and making the bread,” Susie said, “and I can’t tell you how many times I burned the bread.”
Susie and Brad married after graduating from college. They moved to Birmingham for Brad to attend the UAB School of Dentistry and receive his Doctorate of Dental Medicine. They came to Auburn in 2004.
The Litkenhouses own Auburn Dental Spa, which combines his dental practice with a day spa, eLeve. Both Brad and Susie are involved in the community and support numerous nonprofits that help families, including Hudson Family Foundation, Storybook Farm and The Exceptional Foundation.
On Christmas Eve, Brad prepares the entrée. Most of their favorites have been ones they have tried at restaurants while traveling. When they return home, Brad will recreate the recipe. He will find a similar recipe, and they work on it until it has the flavors they enjoy.
Among his favorites is Smoked Cornish Game Hens, which makes an elegant entrée with everyone getting their own individual little hen. He marinates the hens in a brine with brown sugar, cloves, peppercorns and bourbon. The brine flavors the hens as well as making them very tender. He can smoke them while they are attending church.
Individual Beef or Chicken Wellington with Marchand De Vine Sauce is also a showpiece and superb entree. Instead of the classic pate, Brad created a flavorful mushroom topping that the family prefers, which is also good as a side dish. He uses an organic beef stock for the sauce that is healthier than others.
Since one of the daughters doesn’t like beef, he adjusted the recipe for a boneless, skinless chicken thigh that is browned on both sides. A meat thermometer is used to test for doneness.
Stuffed Pork Tenderloin is another special entrée Brad prepares. He uses a knife to form a hole in the center for a stuffing of pears, bleu cheese, fig preserves and toasted pecans. When it is sliced, it makes an attractive presentation.
The ideas for two delectable side dishes, Truffled Cream Corn and Big Lit’s Twice Baked Sweet Potatoes, came from steakhouses they visited. Brad found similar recipes online and made adjustments. He recreated the sweet potatoes using local Capp’s smoked sausage. The potatoes can be served in a casserole dish instead of stuffed in the shells.
Family recipes include two from Brad’s aunts, Cheesy Apples and Cranberry Rice Salad, and Smoked Oyster Dip from his mother that he adapted. Susie is sharing her mother’s recipes for Cream Cheese Cookies and Festive Fruit Punch.
During the holidays, Brad will prepare Irish Brown Butter and Sea Salt Rice Krispies that is one of his most requested recipes. The yummy treats have a sublime salty-sweet flavor. Other favorites include Shrimp Cornbread and easy Sweet Buttery Salmon with caramelized pineapple served over wild rice.
The Litkenhouses enjoy offering hospitality.
“There is nothing like gathering at a table and breaking bread together,” Susie said. “In the Bible, Jesus was often at the table breaking bread with somebody. There is nothing better than getting together.”
Susie and Brad serve dinner and lead a Bible study for a group of college girls from Auburn Community Church on Monday nights during the school year.
“After the dinner,” Susie said, “we dive into the Bible, focusing on the Sunday sermon or what they want to talk about. It has been such a blessing to us to have them in our home.”
The Litkenhouses have a heart for giving back.
“At Christmas, the Lord gave us the greatest gift with a Savior and love, peace and joy,” Susie said. “That is something we try to create at home and our businesses. We encourage our children to carry with them the peace, love and joy of Christ.”
Smoked Cornish
Game Hens
Brine Solution (good for six hens):
7 oz. salt
1 lb. brown sugar
¾ cup bourbon
½ gallon ice water
2 Tbsp. cloves
2 Tbsp. black peppercorns
Combine ingredients for brine in a larger container. If the hens are thawed, brine at least for eight hours in the refrigerator. If hens are frozen, replace the ice water with room temperature water, and place in the refrigerator for 24 hours.
When ready to cook, smoke the hens at 225 degrees for 3 to 4 hours until an internal temperature of 165 is reached.
Individual Beef or Chicken Wellington with Marchand De Vin Sauce
4 large portobello mushroom caps
1 stick salted butter
2 cups white wine
Six 5-oz. beef filets (see instructions for chicken at the end)
Salt and pepper to taste
Peanut oil
Two 10-oz. pkg. frozen puff pastry shells, thawed
1 egg, well beaten
Chop portabella mushrooms and add to skillet with butter and wine. Sauté on high until wine evaporates, then turn heat down to medium. Stir frequently as the mushrooms begin to brown, reducing heat if necessary to prevent burning. Remove from heat once consistently browned and caramelized. Salt and pepper to taste.
Meanwhile as the mushrooms are cooking, salt and pepper filets and brush with peanut oil on both sides. Sear on each side in a medium hot skillet for a few minutes on each side. Remove from skillet, cool and then chill in refrigerator for 15 minutes.
After mushrooms are fully sauteed, divide them on top of each filet and refrigerate for another 30 minutes.
Preheat oven to 400 degrees. Separate the pastry shells so there are two for each filet. Press the pastry with fingers until flat. Place a filet on a round and bring up sides.
Top each with another pastry, pinching the two pastries together until filet is completely covered.
Bake filets for 12 minutes for rare; 16 minutes for medium; and 20 minutes for well done. After baking for five minutes, brush with beaten egg for them to be shiny and attractive.
Chicken Wellington:
For guests who prefer chicken, substitute boneless, skinless chicken thighs for beef filets, following the same procedure and cook until well done. Check with a meat thermometer to ensure the internal temperature has reached 165 degrees after baking 20 minutes. Cook longer if necessary.
Serve wellingtons with sauce, if desired.
Marchand De Vin Sauce:
3 Tbsp. salted butter
2 Tbsp. chopped scallions or onions
3 Tbsp. flour
1 cup organic beef stock
1 Tbsp. tomato paste
1/3 cup red wine
Salt and pepper to taste
2 Tbsp. butter
2 Tbsp. chopped parsley
Melt 3 Tbsp. butter and add scallions. Cook until scallions are clear, then add flour. Cook over medium heat, stirring constantly. When the roux is brown, add boiling or near boiling beef stock, stirring until sauce thickens.
Turn down heat to simmer; add tomato paste and wine. Cook over low heat for 20 minutes or until thick, stirring occasionally. Season with salt and pepper to taste.
Remove from heat and stir in 2 Tbsp. butter and parsley. Serve over the beef or chicken wellington. Makes 1 ½ cups.
Stuffed Pork Tenderloin
Half of a large pork tenderloin (save half for another meal)
Stuffing:
1 pear, chopped
4 to 5 oz. crumbled bleu cheese
½ cup fig preserves
½ cup chopped pecans
Salt and pepper
Italian seasoning
Heat chopped pecans on low heat in a skill until slightly fragrant, then remove from heat.
Use an apple slicer to slice pear and discard core. Chop remaining pieces.
Using a long knife, insert it in one end of the pork until the tip reaches within a to 1½ inches from exiting on the opposite end. Use the knife to cut left, right, up and down from the center to within 1-inch of each side, being careful not to cut through to the outside. Create a tube-like tenderloin that is open on one end.
Combine filling ingredients in a bowl. Stuff the filling mixture into the opening tunnel of the pork, stopping within 2-inches of the opening. Then, use wooden skewers to close the open end.
Rub salt, pepper and Italian seasonings on the pork. Grill for 45 minutes to an hour and a half at 350 until it reaches an internal temperature of 145 degrees. Let pork rest a few minutes before slicing.
Truffled Cream Corn
I usually drain the corn, add more cheese and go heavy on the black pepper.
11 oz. can white shoepeg whole kernel corn
4 oz. (½ cup) heavy whipping cream
1 Tbsp. sugar
1 ½ Tbsp. salted butter
Coarsely ground black pepper
½ to 1 Tbsp. all-purpose flour
2 Tbsp. shredded Parmesan, Asiago or Romano
1 Tbsp. truffle oil
Add all ingredients except flour to a saucepan on medium low heat for 20-30 minutes. Add flour at the end to achieve desired thickness. Makes three servings. Easy to double.
Big Lit’s Twice-Baked Sweet Potatoes
6 sweet potatoes
8 oz. cream cheese, softened
1/3 cup brown sugar
2 Tbsp. butter, softened
1 Tbsp. vanilla extract
¾ tsp. salt
½ tsp. pepper
1 1/3 cups Capp’s smoked sausage, chopped, or Capp’s chorizo, browned
Preheat oven to 425 degrees. Bake sweet potatoes uncovered on foil for 1 to 1 ½ hours or until soft.
Cook smoked sausage in 6-inch or longer pieces in skillet or on the grill until cooked evenly.
Meanwhile, in a large bowl, combine cream cheese, brown sugar, butter, salt and pepper. Cut sausage links into bite-size pieces.
Cut baked potatoes in half, scooping out potatoes into a bowl with other ingredients. Add chopped sausage and mix again. Spoon mixture into potato shells or into a casserole dish.
Bake 5 to 7 minutes or until heated through.
Aunt Pam’s Cranberry and Rice Salad
1 pkg. Rice-a-Roni long wild rice mix
1 cup dried cranberries
1 cup broccoli, chopped
1 green onion, chopped
2 oz. diced pimento
Pesto oil and vinegar dressing (base)
1 cup salted dry roasted peanuts
Cook rice according to directions; cool. Combine rice, cranberries and vegetables; add dressing and stir to mix. Cover and chill 2 hours. Stir in peanuts before serving.
Irish Brown Butter and Sea Salt Rice Krispy Treats
¼ tsp. coarse sea salt, heaping
4 cups Kellogg’s Rice Krispies
1 stick unsalted butter (Kerry Gold)
1 stick salted butter
10 oz. Jet-Puff mini marshmallows
Put Rice Krispies in a bowl and sprinkle sea salt on top. Mix briefly.
In a large pot, melt unsalted butter on low heat. Pre-grease an 8×8-inch pan with salted butter.
Turn heat up to medium on melted butter until butter begins to brown.
Stir butter vigorously with a wooden spoon to create as much browned butter as possible, remaining light brown. When butter begins to darken turn off heat.
Add marshmallows immediately and stir until smooth. Add Rice Krispie/salt mix and combine until evenly covered.
Dump the mix into the greased pan and gently press into the pan with a spatula or cover with wax paper and press by hand.
Let mixture cool before cutting. They are best after sitting overnight.
Brad’s Grandparents’ Fruit Cake Deluxe
3 cups pecans
2 boxes dates, chopped
¾ lb. candied cherries, chopped
¾ lb. candied pineapple, chopped
¼ tsp. salt
1 can Eagle Brand Sweetened Condensed Milk
½ tsp. almond extract
2 cans Angel Flake coconut
Mix all ingredients together. Pack into five mini-loaf pans that have been lined with wax paper and greased.
Bake for 30 minutes at 250 degrees, then at 350 degrees for 30 minutes. Do not overbake.
Susie’s Mom’s Cream Cheese Cookies with Apricot-Coconut Filling
Dough:
1 cup butter, softened
1 cup sour cream
½ tsp. salt
2 cups all-purpose flour
Filling:
½ cup apricot preserves
½ cup coconut
Cream butter; add sour cream and salt; mix well. Gradually stir in flour. Divide dough into 1/4s. Chill at least 4 hours.
Roll dough into 1/8-inch thick onto a well-floured surface. Cut dough into squares 2 ½-inches each.
Combine preserves and coconut. Spread each square with ½ tsp filling mixture. Lightly water corners of dough so they will fold diagonally over filling.
Bake at 350 degrees for 16 to 18 minutes.
Susie’s Mom’s Festive Fruit Punch
2 ½ cups pineapple juice
3 ¾ cups white grape juice
2 ½ Tbsp. lemon juice
1¼ pints ginger ale, divided
Flowers or fruit for ice ring
In a bundt pan, pour ½-inch grape juice. Top with flowers or fruit. Freeze solid. Then add another ½-inch white grape juice. Freeze.
Pour fruit juices in punch bowl. Remove ring from bundt pan and add to the punch. Serves 25.
Smoked Oyster Dip
Two 3.75 oz. cans smoked oysters, drained
6 oz. cream cheese, softened
Zest of 1 medium lemon
1 ½ Tbsp. lemon juice
1 ½ tsp. sea salt
Fresh cracked black pepper
2 Tbsp. capers
Wheat Thins or really good potato chips
Combine all ingredients except capers in a mixing bowl. Use the back of a spoon to mash and separate oysters.
Once thoroughly mixed, add capers and mix. Chill 2 to 3 hours before serving.
Sweet Buttery Salmon
Salmon filets
1 stick butter
1 cup brown sugar
½ cup soy sauce
Pineapple slices, optional
Melt butter in saucepan. Add soy sauce and stir. Add brown sugar and stir until fully combined.
Marinate fish in warm marinade 15 minutes before grilling.
Spoon marinade over filets while grilling.
Add pineapple slices, if desired, while grilling.
Brad’s Aunt Margaret’s Cheesy Apples
2 cans pie filling apples
Pour apples into a buttered 3-qt. casserole dish. In a heavy saucepan, mix the following together:
1 cup melted butter
2 cups sugar
½ cup milk
1 ½ cups all-purpose flour
16 oz. Velveeta cheese, cubed
Stir over low heat until cheese melts. Pour over apples. Bake uncovered at 350 degrees for 30 to 40 minutes.
May be frozen after partially baking.
Shrimp Cornbread
3 slices bacon
4 eggs
¼ cup milk
½ cup butter, melted and cooled
1 pkg. (6 oz.) buttermilk cornbread mix
6 dashes hot pepper sauce
1 onion, chopped
10 oz. pkg. frozen chopped broccoli, thawed and drained
1 lb. raw shrimp, coarsely chopped
2 cups shredded cheddar cheese, divided
Chopped fresh parsley
Heat oven to 375 degrees. Fry bacon in skillet; drain and crumble. Reserve 1 Tbsp. drippings. Wipe skillet clean. Return saved drippings to pan and place in oven to get hot.
Beat eggs in large bowl. Add milk, butter, cornbread mix and hot sauce. Stir until blended.
Stir in onion, broccoli, shrimp and 1 ½ cups cheese. Pour batter into hot skillet. Sprinkle remaining cheese over top.
Bake 30 to 35 minutes or until brown and set. Garnish with parsley.
