How was your new year celebration? Mine was fabulous. It has been a tradition for several years for us to get together with our very good friends, the Gardners. Terry has a special meal she prepares and it is worth the year-long wait. She makes beef tenderloin, king crab legs, crowd-pleaser potatoes, salad and more. I contribute a little by bringing dessert and making lemon clarified butter for the king crab legs.
I have also helped with trimming & tying the tenderloin. This year Terry wanted to learn how to do that so I taught her my method. She did a wonderful job. Perhaps one day if I ever do videos one of them will be trimming and tying a whole beef tenderloin. I think it would be too difficult to describe the process in words. It’s more of a visual thing.
King crab legs are my favorite part of the meal. They are a real treat and something I only have once or maybe twice a year. There is a big smile on my face when the platter arrives at the table:
I admit I am king crab leg challenged. No matter how many times I try to crack open and pull out the meat it doesn’t work right. Those shells are quite prickly too. My sweet husband usually winds up cracking the shells and getting the crab meat out for me. Thank goodness. Then all I have to do is dip the crab meat into the lemon clarified butter and eat until I am stuffed.
Are you ready for the coming year? I sure am. I’m looking forward to a year filled with more great food, wine, and gardening. Let me know if there are any recipes, reviews, or tips you would like for me to share here on the blog.
PS. Special thanks to Terry’s daughter, Casey Gardner, for allowing me to use her photo of the king crab legs.
- 1 pound (4 sticks) unsalted butter
- Zest from 2 to 3 lemons (not grated)
- Melt the butter over medium heat (do not let it boil). Pour the melted butter into a 2-cup capacity measuring cup. Allow the butter to sit for a few minutes to separate. There will be foam on the top, yellow clarified butter in the middle, and milk solids in the bottom. Skim and discard the foam from the top. Carefully pour only the clarified butter into a small container. Discard the milk solids.
- Add the lemon zest to the butter and let it set out at room temperature for several hours for the lemon flavor to infuse into the butter. It will solidify. Store covered in the refrigerator for up to 3 weeks.
- When ready to use, warm the butter over low heat in a saucepan. Strain to remove the lemon zest.
- Caution: Do not use the microwave to warm the clarified butter.