Showing posts with label Feast of the Seven Fishes. Show all posts
Showing posts with label Feast of the Seven Fishes. Show all posts

Saturday, December 24, 2016

Holiday Cheers - Sugar & Spice Old Fashioned

There's no place like home for the holidays, but the season is always a little more merry when toasted with an exceptional cocktail. And that's just what we had thanks to my husband's ingenuity. After only a few tries he came up with the perfect Old Fashioned with a little holiday flair thanks to notes of Cinnamon, Vanilla and a Brown Sugar rimmed glass. It was a wonderful way to kick off our 6th Annual Feast of the Seven Fishes


Sugar & Spice Old Fashioned, Photo: NK

Sugar & Spice Old Fashioned
Makes 1 Drink

Ingredients:
Honey
Light Brown Sugar
1/2 teaspoon Sugar & Spice Simple Syrup (recipe & ingredients below) 
2 Ounces Bulleit Bourbon
3 Dashes of Bitters
Handful of Ice 
1 Wide Strip of Orange Zest
Club Soda 
1 Maraschino Cherry or Luxardo Cherry
1 Cinnamon Stick

Method:
Set out a plate with Light Brown Sugar spread on it. 
Rub the rim of the glass with Orange Zest, twist it in half and set it aside. 
Lightly rim half the glass with Honey and dip in the Sugar to rim.
Place Simple Syrup in the glass.
Add the Bourbon.
Add the Orange Peel. 
Add three dashes of bitters and a Tablespoon or two Club Soda.
Stir.
Taste. If you like it a bit more sweet you can add another 1/2 teaspoon Simple Syrup.
Drop in the Cherry and garnish with a Cinnamon Stick then serve!


Sugar & Spice Simple Syrup
Makes about a Half Cup

Ingredients
1/2 Cup Light Brown Sugar
1/2 Cup Water
3 Cinnamon Sticks
1/2 Teaspoon Vanilla Extract or 1 Split Vanilla Bean

Method:
Combine Water and Sugar in small sauce pan. Bring to a boil.  
Add Vanilla and Cinnamon Sticks.
Lower the heat and simmer for 10 minutes or so. Stores in the fridge for several days.

Tuesday, December 29, 2015

Feast of The Seven Fishes 2015 - Our Christmas Eve Tradition

As if I haven't thought about food enough this holiday season, here I am, as promised, recapping for you the results of our annual Feast Of The Seven Fishes traditional Italian Christmas Eve meal - our fifth year running. You'll recognize this menu from prior years as many of the best loved dishes on it have become regulars in the rotation (particularly the must-have Baccala Salad you'll see below).  

Thanks for letting me relive what was a really great meal. And even though food is important, good company is what really makes the holidays warm and wonderful. We are incredibly grateful that we could gather our loved ones together to share some Christmas cheer. Happy Holidays to you and yours. Next stop, New Years! 



Fifth Annual Feast of the Seven Fishes 


Smoked Salmon Canapes - Recipe HERE

Salmon Canapes, Photo: NK 

Lump Crab Cocktails - Recipe HERE

Individual Crab Cocktails (served in footed glass bowls), Photo: NK 
Baccala Salad - Recipe HERE 

Baccala Salad, Photo: NK 

Chilled Seafood Salad (Insalata Frutti di Mare) - Recipe HERE


Mixed Seafood Salad, Photo: NK 

Zuppa di Vongole (Clams in Broth) - Recipe HERE 


Zuppa di Vongole (Clams), Photo: NK
Broiled Lemon Sole - Recipe HERE

A platter of Broiled Lemon Sole, Photo: NK
Cocktail - Martinez 
Martinez Cockail, Photo: NK 
Last but not least, our signature cocktail was the classic Martinez. Never heard of it? I hadn't either up until recently, yet it turns out that it is a very vintage cocktail that predates the Gin Martini. Who knew? It consists of Luxardo Maraschino Cherry Liqueur, London Dry Gin and Sweet Vermouth. 

If you're a classic cocktail lover (think Negroni, Old Fashioned or Manhattan), this drink should appeal to you. We thought it made a great festive accompaniment to dessert. 

Link to the recipe HERE

Monday, December 21, 2015

The Most Wonderful Time of The Year - Feast of The Seven Fishes

Images courtesy of Paperless Post 
Merry Christmas to you and yours! The holidays are in full swing and my favorite meal to cook all year is nearly upon us - the traditional Italian Christmas Eve seafood extravaganza known as The Feast of the Seven Fishes. Through the years I've shared our various menus with you on Neurotic Kitchen.

It's no secret that I've also spent many hours neurotically thinking through all the planning and timing so that you too can turn out a multi-course, surprisingly simple and always delicious fish feast. For a look back at all of our menus, click through the links here:

Feast of the Seven Fishes for 6 - Year 1

Feast of the Seven Fishes for 6 - Year 2 
Feast of the Seven Fishes for 6 - Year 3

You'll notice that some dishes are repeated several times because they are true favorites. Still, I like to try and add something new each year. This time, it will be this amazing yet simple Scallop Lollipop Hors D'oeuvre that I found in a recent issue of Food & Wine


Scallop Lollipops with Spicy Mayonnaise, recipe HERE, Photo: NK 


Though the recipe calls for Gochujang, a Korean Hot Pepper Paste, but you could sub in Sambal Oelek or even Sriracha. So good, especially thanks to tiny bits of dill pickle in the spicy mayo dipping sauce. Serving the Scallops on my favorite bamboo skewers makes them that much more festive. 

Sure, there's nothing inherently Italian about this spicy-sweet little Scallop Bite, but I like the idea of just a little something different amid our menu of tried and true favorites. As soon as it passed our test, we agreed that we'd be adding it to this year's rotation. Want to see how our meal goes? I hope you'll join us for the post Christmas Eve Round up and that you and your families enjoy a peaceful and delicious holiday season!

For the Scallop Lollipop Recipe, click HERE

Saturday, December 27, 2014

Yuletide Roundup - Christmas 2014

Baccala Salad with Sweet & Hot Cherry Peppers, Photo:NK
Buon Natale! Merry Christmas and happy holidays to all! It's time for our yuletide wrap up - just a quick recap of some of the dishes we enjoyed this season.  

For Christmas Eve we went with the traditional Feast of The Seven Fishes. My mom hosted and she did a great job. To check our Italian Christmas Eve Menus for the past three years, click HERE, HERE and HERE

This year, we were treated to smashing seafood salads to kick off the multi-course dinner. I contributed the Baccala Salad pictured to the right. You can find the recipe by clicking HERE

Next came a fantastic Calamari Salad


Calamari Salad, Photo: NK

Looks good, right?

But no seafood dinner would be complete in our family without Linguine with Clam Sauce, easily my favorite dish of all time (recipe HERE), which we often like to follow with a main course of Rao's Lemon Sole, just as in previous years


Classic Linguine with Clam Sauce, Photo: NK


This is his put down your camera face


My mom made super adorably presented goody boxes filled with Christmas Cookies. 


For dessert, we kept it simple with delicious Italian Pastries from an excellent bakery called Natale's





We need to leave space for Christmas Dinner, you know?  


Sfogliatelle, Cannoli, and Napoleon, Photo: NK 

Speaking of Christmas, my mom in law made it tasty as ever. We were treated to, among other things, a lovely Filet of Beef and a really great Salad with Red Pears and Pumpkin Seeds - I am surely going to try and recreate it some day. 


Filet of Beef & a Pear & Pumpkinseed Salad, Photo: NK 
And there you have it, as fast as it came to us, Christmas was complete. I hope you too enjoyed a holiday season filled with only good things and good food. Here's to lots more cooking in the new year!

Sunday, December 29, 2013

Home For The Holidays - Feast of The Seven Fishes, 2013!


Smoked Salmon with Lemon Creme Fraiche on Chips
(Thanks, Nina, for my beautiful plates!)
Photo: NK
Wow, Holidays, you really know how to exhaust a girl. But you are so worth it. I may be coming to you just a bit later than usual with the holiday recap of our annual Feast of The Seven Fishes Christmas Eve Meal, but I'm happy to say that our third year of hosting was a success! 

Many dishes from last year's menu made a repeat showing, but I also made sure to add on a few new recipes for variety's sake. In fact, we increased our number of courses overall and were very proud to serve a total of eight dishes (counting hors d'oeuvres) and a whopping nine kinds of fish! Definitely a personal best for this household! 

To kick off the evening, we served up Smoked Salmon with Lemon Creme Fraiche Canapés. We made a slight change to last year's recipe by spiking the creme fraiche with about a teaspoon of lemon zest (to three tablespoons of creme) and serving the salmon mixture on a kettle-cooked potato chips! I just love hors d'oeuvres on chips, and they are much more cost effective than using blini as a base. 

Before I go on, here's our whole menu:


Feast of the Seven Fishes - 2013
Smoked Salmon Canapes on Chips (recipe HERE)
Crostini with Roasted Red Peppers & Tonnato Sauce (see below)
Individual Lump Crab Cocktails (recipe HERE)

Baccala Salad (see below)
Calamari Salad with Citrus Flavors (see below)
Zuppa di Vongole (Clams) over Savory Crouton (recipe HERE)
Shrimp & Lobster Fra Diavolo over Fettucine (recipe HERE)
Rao's Lemon Sole (recipe HERE)

Assorted Desserts Courtesy of our Guests! (scroll for photos)

Individual Lump Crab Cocktails, Photo: NK
For our next hors d'oeuvre bite, we served crostini that had been lightly brushed with a classic Italian sauce called Tonnato, before being topped with slices of roasted pepper. A personal favorite of mine, Tonnato is  a tuna-based sauce most traditionally served with thinly sliced, chilled veal. The sauce is native to the Piedmont region in Italy.  Forgetting himself, my husband cutely refers to it as "tornado." As in: "Are you making the tornado appetizer?" He sure is good for comic relief. I hope you enjoy this festive, easy, and very Italian nibble, Crostini With Roasted Red Peppers & Tonnato Sauce:


Crostini with Roasted Red Peppers & Tonnato Sauce, Photo: NK  

Crostini With Roasted Red Peppers & Tonnato Sauce 
Adapted from Food & Wine and inspired by Epicurious
Serves 8, 2 pieces per guest
Make Ahead: Tonnato sauce can be made up to 2 days ahead and stored in the fridge. Assemble crostini about an hour or less before serving. 

Ingredients:

1/4 Cup Olive Oil based Mayonnaise
3 Tablespoons Olive Oil
3 Tablespoons Lemon Juice
One 6-Ounce Jar Italian Tuna packed in Olive Oil
3 teaspoons Capers (divided), drained and well rinsed
2 Tablespoons Water
6 Anchovy fillets
1 Jar Roasted Red Peppers, drained and patted dry, sliced into 1/2 inch strips
1 Crusty French Baguette, sliced into 16 thin slices, brushed with Olive Oil and toasted 
1/2 Cup finely chopped Italian Parsley

Method: 
1. Blend 2 teaspoons capers with Mayonnaise, Olive Oil, Lemon Juice, Tuna, and Water until smooth and silky. You can prepare up to this step as much as 2 days in advance. Keep refrigerated. 

2. Spread about a teaspoon of Tonnato Sauce on each slice of bread. Now top each toast with 2-3 slices of Red Pepper. Sprinkle with Capers and ample Parsley. Enjoy!

NEXT UP: 
This Sicilian style calamari salad is understated, clean and delicious. A dash of orange flavor makes it interesting and bright. Cooking the calamari just right is the key to nailing this recipe - and steaming the fish is a great way to achieve the perfect texture.  It'll become an instant classic at your holiday table, but is simple enough for everyday. 


Calamari Salad With Citrus Flavors, Photo: NK

Calamari Salad With Citrus Flavors
Lightly adapted from Lidia Bastianich
Serves 6 as a light appetizer
Make Ahead: This salad will keep nicely in the fridge for 24 hours. Bring to room temp before serving, or served chilled if you prefer. 

Ingredients:
1.5 - 2 Pounds Cleaned Calamari (medium-large size, tubes and tentacles)
1 Lemon
3 Dried Bay Leaves
1.5 Tablespoons Lemon Juice 
1 Orange, zested (for about a Tablespoon of zest)
3/4 teaspoon Kosher Salt or Sea Salt, divided
3 Tablespoons Extra Virgin Olive Oil
1/4 teaspoon Crushed Red Pepper or more to taste
3 Tablespoons Italian Parsley, chopped

Method: 
1. Set a large pot with a few inches of water at the bottom on the stove, enough you'll be able to position a colander inside of the pot without it touching the water. Shave all the yellow zest off the lemon using a paring knife. Avoid the white pith. Add the lemon rinds and bay leaves to the water and bring it to a simmer, covered, for 30 minutes. This will infuse the water with their aromas. 

2. While the water simmers, rinse Calamari tubes and tentacles well. Slice the tubes into 1/3 inch rings. For the larger tubes, you can fold them over lengthwise in order to slice them more easily. Trim any extra-long tentacles and discard.

3. Once water has simmered for a half hour, place the colander atop the pot and add the calamari. Cover the pot, and allow to steam for 2 minutes. Add two pinches of salt to the calamari and toss in the colander. Repeat this process about 3 times for a total of 8-10 minutes steaming time. Note:The 8 minutes is broken into 2 minute intervals where you season and toss the squid. You'll know the squid is done when it is tender but slightly springy to the bite. 

4. Remove the colander to a sink and allow the calamari to drain and cool a bit for about 5 minutes. Place calamari in a bowl and toss with crushed red pepper, olive oil, lemon juice, grated orange zest, and parsley. Taste for seasoning and add any remaining salt if needed. Serve warm or at room temperature. Enjoy!!   


Baccala Salad. Photo: NK

And now, for what ended up being the sleeper hit of our Christmas Eve feast, our version of Baccala Salad. But first, a confession: for years, I've felt semi-fradulent by not including de rigueur Baccala in our Italian fish menu. Baccala is dried salt cod that requires soaking and reconstituting in water before it can be used in food preparations. Truth is, I've never liked eating salt cod in fillet form, even though, interestingly, plain old fresh cod is probably one of my favorite fish. But who am I to impugn a food that generations of Italian grandmas have revered? So, with the best of intentions, I tried my hand at Baccala (a day in advance of my party, just in case the worst happened). 

For the three days preceding, I'd dutifully soaked the cod, and changed the water twice per day as directed. Still, when I finally boiled it up, I found it fishy and not that tender. Definitely not something I was comfortable serving. Granted, I probably did something massively wrong or overcooked the fish, but the show needed to go on, and I was determined to complete my cod mission. One fillet of fresh cod later and I was on my way. The result was delicious. Besides, we here at Neurotic Kitchen don't spend three days preparing anything, so this fresh cod solution was really much more our speed. With just six minutes in poaching liquid, what emerged was a stunning white cod fillet that was plump and ready to be mixed up with some mouthwatering hot cherry peppers, olives, and capers. I am drooling again as I write this. Enjoy! 

Baccala Salad
Adapted from the Rao's Cookbook
Serves 6 as a light appetizer course 
Make Ahead: You can prepare this up to 6 or 7 hours in advance. Store in the fridge and serve at room temperature

Ingredients: 
2 - 8 to 10 Ounce Fillets of  Fresh Icelandic Cod
1/2 Cup Olive Oil
2 Garlic Cloves, crushed
1/4 Cup Lemon Juice
1/2 Cup Hot Cherry Peppers, sliced
1/2 Cup Sweet Vinegar Peppers, sliced
1/2 Cup pitted Gaeta Olives, sliced in half
2 Tablespoons Capers, rinsed
3 Tablespoons Italian Parsley, chopped
Salt and Pepper to taste

Method:
1. Place cod fillets in a deep saute pan and fill the pan with water until fillets are just submerged. Bring the pan to a steady boil and turn off the heat immediately. Cover and allow the fish to poach for 6 minutes untouched. It should be opaque and flake easily when finished. Carefully remove fillets to a flat surface. Check for bones and skin and remove any that remain. Gently crumble or slice the fish into bite-sized cubes. Allow fish to cool fully and place it in a bowl. 

2. In a small pan, heat the oil and saute the garlic cloves in for 3 minutes over low heat. Cool the oil. 

3. Pour the oil and garlic over the cod and add lemon juice, the peppers, olives, capers, and parsley. Stir gently and add salt and pepper to taste. Place on a platter and serve at room temperature. 

Enjoy! 

Before I leave you, I wanted to share some of the great desserts our guests brought to Christmas Eve, and the next day to Christmas dinner at my mother-in-law's house. To say we ate well over these two days would be an understatement.  I hope you enjoyed this holiday recap and that you are having a festive season with your loved ones. See you in the New Year! 


My Mom's delicious Coconut Cupcakes (Ina Garten's Recipe)
Photo: NK
My Mom's beautiful Chocolate Layer Cake (Ina Garten's Recipe) plus holly from our backyard, Photo: NK

My Sister-in-Law's gorgeous and delectable Chocolate Berry Wreath Cake and
 Mom-in-Law's very yummy Key Lime Pie (Cook's Illustrated Recipe) Photo: NK

Wednesday, December 18, 2013

Practice Makes Perfect - Shrimp & Lobster Fra Diavolo

You may have heard, I'm a touch bit neurotic. This will come as no surprise to the poor folks (friends, family, workmates, and strangers) who've endured my constant yammering about the fact that, for the third year running, I'm hosting our family's annual Christmas Eve meal - a traditional Italian multi-course  Feast of the Seven Fishes


Rock Shrimp & Lobster Fra Diavolo over Fettucine, Photo: NK

I yammer when I'm nervous. 

Even the most practiced cooks can come down with a case of stage fright around the holidays. I am no different. I like everything to come out perfectly seasoned and satisfying, and I often end up driving myself a bit bonkers in the process. But that's the good thing about this blog - I drive myself nuts so you don't have to! Our recipes are all tried and true, and where possible, I've added tips and tricks to increase the ease of each dish as well as minimize any potential for error.


Still, the number one way I keep my culinary cool is to try and practice new dishes in advance. There's nothing like the peace of mind that comes from having made a dish before. It's also true that the more you make it, the easier it gets until one day, it's become second nature. That's just what we're doing today as we try our hand at Rock Shrimp & Lobster Fra Diavolo over Fettucine. It's a lot like last year's Christmas Eve dish of Shrimp Arrabiata. I just happen to find pasta and spicy tomato sauce to be the perfect vehicle for seafood.

Now, a few words for Lidia Bastianich on her recipe that we've adapted today:

The amount of peperoncino you use to obtain the “Fra Diavolo,” or “Brother Devil”, is to your liking. Fra Diavolo sauce, originally used with lobster chunks still in the shell, is a creation of Italian immigrants in New York City at the turn of the twentieth century.

The Results:
Shrimp and Lobster Fra Diavolo is, as I predicted, pretty easy to make. After gobbling it all up ourselves last night, the husband and I feel pretty confident that it will be well received on Christmas Eve. I've included my "make-ahead" strategy below so you too can make this dish company-ready, although I think it could certainly be prepared fully and fridged for 5 or 6 hours in advance (just reheat low and slow so the fish doesn't get tough). Start to finish, it only takes about 35 minutes, so it's a great addition to your easy to execute repertoire. Stay tuned for the full play-by-play of our Feast of the Seven Fishes meal next week. Enjoy!


Shrimp & Lobster Fra Diavolo
Adapted from Lidia Bastianich
Serves 8 as an Appetizer or 6 as a Main Course

Ingredients: 
San Marzano Tomatoes, Photo: NK
1.5 Lbs Long Pasta of your choice - we used Fettucine
1/4 Cup Extra Virgin Olive Oil
6 large cloves of Garlic, peeled and crushed 
5 sprigs of Fresh Thyme
1 teaspoon Sea Salt, divided

1.5 Lbs Rock Shrimp OR 1 Lb Rock Shrimp & 1 8-Oz Lobster Tail, cut in bite-sized chunks

1.5 cups diced Celery (inner stalks)
1/2 teaspoon Crushed Red Pepper or to taste
1 - 28 Oz Can Whole Peeled canned San Marzano Tomatoes 
1 Cup Water
1/4 Cup Capers, drained
1/4 Cup Italian Parsley, chopped 
Searing the Shrimp, Photo: NK

Method:
1. In a very large skillet over medium-high heat, add the olive oil and garlic cloves. As the garlic begins to sizzle, add the sprigs of thyme 

2. Now add shrimp (and the lobster if using). Season the seafood with a 1/2 teaspoon of salt and toss it around the pan for about 2 minutes until shrimp and lobster are opaque and somewhat firm. Using a slotted spoon, remove shrimp and lobster to a plate and set aside.

3. Add the celery to the skillet. Cook until wilted, about 3 minutes, stirring occasionally. Add the crushed red pepper and allow to toast about 1 minute. Pour in all the contents from the canned tomatoes plus about 3/4 cup water. Using a potato masher, crush the whole tomatoes a bit right in the pan. Season with another 1/2 teaspoon of salt. 

 
4. Now is the time to start some salted pasta water to boil. Once boiling, prepare pasta according to package instructions. 
Preparing the Sauce, Photo: NK

5. Bring the sauce to a simmer and allow to cook until the celery becomes tender and the sauce thickens - about 15 minutes or a bit more should do it. 
Now, stir in the capers and return the sauce to a boil. Add the shrimp (and lobster, if using) back into the skillet. Warm through, stirring, for another 2 minutes or more until fully cooked. Stir in the parsley. 

6. Plate each portion of pasta and top with a scoop of the sauce. Serve and enjoy!

Make Ahead Strategy:
To serve this meal for guests, I recommend preparing the recipe as above, all the way through, but skipping step two (where you cook the fish). About 20 minutes before you'd like to serve the meal, set a pot of water to boil for the pasta and put a low flame under your already prepared sauce. About 5 minutes before your pasta is finished cooking, cook the seafood in a separate saute pan with hot oil, tossing until cooked through. Add the fish to the pasta sauce, plate, serve, enjoy!


Wednesday, December 26, 2012

Christmas Eve Seafood Feast For Six

Photo: NK 
Hello, all. The past few days have been majorly eventful. I'm happy to report that the Christmas Eve Seafood Dinner we hosted could not have gone more swimmingly. As if that weren't enough, we enjoyed time with our families and were treated to a fantastic Christmas Day dinner of Prime Rib at my Mom-in-law's. Needless to say, our diets will start on January 2nd. 

Where to begin? Well, we served six (rather than the traditional seven) fish dishes for Christmas Eve. They all came out great, on time, and paced just right for a marathon food-fest. In the end, everyone was pleasantly full but not stuffed.  

As in most kitchens, neurotic or otherwise, we did experience a few minor snafus prior the arrival of our guests; for one, our favorite bakery ran out of the Semolina Bread I wanted for my Clam Appetizer, and I will admit, I momentarily lost it (we're talking tears here) when I discovered that the Calamari I had ordered did not meet with my approval (too big!). Luckily, my husband had time to go to the next town and was able to replace it for me - and my bread, because by that time, I think I had made him afraid.

When hosting a multi-course meal, there will always be bumps in the road - your best bet is to build in time to address the inevitable Murphy's Law moments that will arise. Today, I will share our entire menu, as well as our planning and prepping schedule, and special tips so that you too can make this seafood feast without breaking a sweat. Here's to a great 2013 and I look forward to cooking with you in the New Year! 


Perfect with Clams in White Wine Broth, Photo: NK 
Now, because I am a sucker for a good outline, here's how today's post will shake out: 

I - The Menu
II - The Dishes - photos of the food, plated and ready, as well as when to serve each dish. 

III - The Recipes - plus 3 wine Pairings  
IV - The Battle Plan -  for the days leading up to the party and straight through its conclusion, a blow-by-blow of all the advanced planning, what to do, and most importantly, when to do it. 



I. The Menu and Timing - CHRISTMAS EVE SEAFOOD DINNER FOR SIX

Hors D'Oeuvres 

Rosemary Wreath with Olives, Peppers, and Marinated Mozzarella - at guest arrival

Smoked Salmon Canapes with Creme Fraiche on Blini - at guest arrival 

Crab Cocktail - Serve 1 hour in 

Seated Dinner Courses

Zuppa di Clams over Savory Crouton  - Serve 1.5 hours in

Chilled Calamari, Tomato, and Caper Salad - Serve 2 hours in 

Shrimp Arrabiata over Linguine - Serve 2.5 hours in

Rao's Broiled Lemon Sole - Serve 3 to 3.25 hours in

II. The Dishes 
Photo: NK 

Hors D'Oeuvre 1 - Rosemary Wreath with Olives, Peppers, and Marinated Mozzarella


Hors D'Oeuvre 2 - Smoked Salmon Canapes with Creme Fraiche on Blini
Photo: NK

Transition Dish - Crab Cocktail with Frisee and Pink Lemons
Photo: NK

Dinner Course 1 - Zuppa di Clams over Savory Crouton
Photo: NK

Dinner Course 2 - Chilled Calamari, Tomato, and Caper Salad
Photo: NK 

Pasta Course - Shrimp Arrabiata over Linguine
Photo: NK

Final Dinner Course - Rao's Broiled Lemon Sole (Sauteed Escarole by my lovely Mom)
Photo: NK 

++ A Beautiful Dessert baked by my talented Sister in Law
Multi-layer Chocolate Torte, Photo: NK 


III. The Recipes  

NK's Rosemary Wreath with Olives, Peppers, and Marinated Mozzarella
Inspired by Julia Usher 
Serves 4 - 6
Ingredients:
6 Medium Marinated Bocconcini Mozzarella Balls, ideal is about 1 or 2 per person*.
*If you can't find Marinated Bocconcini, just let the Mozzarella Balls sit in the fridge for at least a day in Olive Oil and Seasonings of your choice. 
1/4 Lb Pitted Mixed Italian Olives, Green (we prefer Castelvetrano) and Black (Nicoise, Kalamata, Oil Cured, etc.)
6 -10 Sweet and Spicy North African Red Peppers and/or Grape or Cherry Tomatoes. 
2 large, bushy sprigs of Rosemary, woody stalks still attached.
1 Round Platter   
 
Method:
To assemble, simply place your Rosemary Sprigs in a circular manner across the edges of a round platter (it's easier to create a circle if you cut them shorter, but try bending the whole sprig first). To get the long stalks to become round, partially break the woody stalk (not all the way) in several inch increments. This will allow you to bend and shape it into a wreath arrangement. Place second Rosemary Stalk on the plate to fill in any open areas of the border, or to add thickness to the existing stalk, You may also break off smaller sprigs from any extra Rosemary to fill in spots on the circle that require more fullness. Place Mozzarella balls as pictured across the wreath, and fill in remaining spaces with clusters of Olives and Peppers or Tomatoes, nestling them into the Rosemary leaves to secure. If not serving the Wreath immediately, cover with saran and refrigerate. This should be brought to room temperature outside the fridge about an hour before serving.
Enjoy!


NK's Smoked Salmon Canapes with Creme Fraiche on Blini
Serves 6 (2-3 Blini per person)
Ingredients:
8 Ounces Organic Smoked Irish Salmon
5 Ounces Creme Fraiche
1 small bunch of Fresh Dill
1 Lemon, zested with a microplane, and 7 or 8 long strips of zest cut in half (optional)
1/2 Cucumber, seeded and minced
1 Shallot, minced
3 Tablespoons Lemon Juice 
Black Pepper
18-20 Premade Cocktail Sized Blini, prepared according to package directions (ie warmed in the microwave or baked at 350 for 4 minutes - once cooked, they are fine served at room temp).         
 
Method:
Prepare Cocktail Blini as directed.
On a cutting surface, Stack Smoked Salmon Slices in layers and slice thin strips vertically. 
Turn your cutting surface ninety degrees, and slice the Salmon again vertically. This will create fine dice. Place diced Salmon in a medium bowl. 
Add grated Lemon Zest to Salmon mixture, and set the optional strips of Zest aside for garnishing later on.  
Combine Minced Cucumber, Minced Shallot, and Lemon Juice into Salmon Mixture. Add ample amount of Black Pepper to taste. Recipe can be prepared up to this point up to 6 hours before serving. Just cover mixture and place in the fridge if you choose. When ready to assemble, give the mixture a stir and add more Lemon Juice as desired.

To plate, top Cocktail Blini with a dollop Creme Fraiche. Spread Creme Fraiche into a flat circle, leaving some of the Blini edge uncovered. Top with the Salmon Mixture and dot with optional Zest Strip and a sprig of Fresh Dill. If not serving immediately,
cool in the fridge up to an hour and allow to sit a few moments outside the fridge before putting out. The ideal temp for this hor's d'oeuvre is just a smidge cooler than room temp, but not fully chilled. Enjoy! 

NK's Easiest Ever Lump Crab Cocktail
Wine Pairing - Italian Pinot Grigio 
Serves 6 
Note - I like to serve this more substantial starter in the living room at the end of cocktail hour as a way to kick off the seated meal  - that's why I call it a "transition dish." Sometimes I prepare these individual cocktails in martini glasses to make them feel extra special, but this year I used small footed dessert dishes that worked perfectly. 
 
Ingredients: 
1 Can Pasteurized Lumb Crab Meat
1 whole Lemon for squeezing plus 6 Lemon wedges for garnishing each glass *
*(This year, we garnished with specialty Pink Lemons, which looked beautiful and have a slightly sweeter, more grapefruit-y taste than regular lemons. Meyer Lemons would also be a nice choice.)
Cocktail Sauce
Extra Horseradish
Salt and Pepper to taste
1 head Frisee Lettuce
Chopped Chives - for an optional garnish. 

Method:
Several hours before your party, take one can of chilled, pasteurized lump crab, rinse carefully, and pick through the meat to check for any shells.  Gently pat dry crab and toss with salt and pepper to taste plus a the juice of 1 lemon. Just before serving, line glasses with a some of the Frisee. Boston Lettuce or Hearts of Romaine work well also. Fill glasses halfway with 7 or so pieces of Lump Crab.

To finish, garnish with optional chopped Chives and add a Lemon Wedge to the side of each glass.Sprinkle a little finishing salt on them. 

Serve the cocktails and  and put out a communal bowl with cocktail sauce and another with extra horseradish.
Enjoy! 

NK's Zuppa di Clams With Savory Crouton (Adapted for 6 and Make Ahead)
Wine Pairing - Napa Valley Sauvignon Blanc
Serves 6 as an Appetizer
Ingredients: 
3 Tablespoons Olive Oil
4 Tablespoons Unsalted Butter 
6 Garlic Cloves, finely minced + 1 extra whole Garlic Clove 
2 Cans of Chopped Clams, 5 oz, With Juice 
40-45 Small Littleneck Clams, scrubbed thoroughly 
2 cups Dry White Wine, divided in half 
1 teaspoon Black Pepper
Crushed Red Pepper, to taste 
8 ounces Canned Clam Juice 
2 Medium length wide Loaves of Semolina Bread with Sesame Seeds or similar 
1/2 cup Grated Parmesan or Pecorino Romano
3/4 cup Flat Leaf Italian Parsley, Chopped
Method: 
Take out six large soup or pasta bowls for serving and cut 6 large hunks off the Bread that are sized to fit nicely in the base of the bowl. Next, cut the tops off the Bread. Rub each piece with half of the Garlic Clove, spread on a bit of Butter, and sprinkle generously with Grated Parmesan, pressing the Cheese into the Butter to affix. Toast Bread in the toaster oven or regular oven until golden. This is how you create your “Crouton.” Place each flavored "Crouton" in the base of your serving bowls. Set aside. 
In a large, heavy bottom pot, heat Oil and Butter over medium low heat. Once the Butter is melted, add the minced Garlic and cook until fragrant, about 1 or 2 minutes. Do not burn the garlic. If the garlic burns, it is not a bad idea to discard and start over. 
Next, add the two cans of Chopped Clams with their juices to the pot. Turn up the flame to medium. Add 1 cup of the Dry White Wine Heat until the liquid begins to bubble a bit.Add 8oz (the whole bottle) of Canned Clam Juice, your Black Pepper and Crushed Red Pepper to taste. 
You can prepare the recipe in advance up to this point. To store, cool the mixture to room temp and place in the fridge until ready to finish. This can sit overnight in the fridge if need be. 
When ready to finish the dish, return the reserved Clam Mixture into a large, heavy bottom pot. Throw in the remaining 1 Cup of Dry White Wine and bring the liquid to a light boil. Add all the Fresh Clams. 
Cover the pot and cook for 4- 6 minutes, checking on the Clams frequently as they will begin to open. When they pop open immediately pick them out one by one using tongs and transferring into a separate large bowl. This is because if you leave Clams in too long after they’ve opened they will dry out and get rubbery. As you pluck out Clams one by one, give the pot a stir to create room for remaining clams to open. Discard any Clams that do not after a reasonable period of time. 
To Assemble: Place Fresh Clams on and around the Crouton base as pictured. Pour generous amounts of Broth and Chopped Clams from the pot over each bowl. You’ll want there to be a good inch of Broth in each bowl, if not more. Sprinkle with a bit more Crushed Red Pepper if you like, and top with Chopped Parsley. Serve right away. Enjoy!

Calamari, Tomato, and Caper Salad 
Adapted from Giada De Laurentiis
Serves 6 as an Appetizer  

Note:
If you like, you can prepare this the evening before and let it sit in the fridge overnight. When ready to serve let sit on the counter for 5 minutes, toss, and stir in fresh parsley.

Salad Ingredients: 


4 Tablespoons Extra Virgin Olive Oil  6 Cloves of minced Garlic 10 whole, peeled Tomatoes from can, chopped, sauce & seeds rinsed away in colander 1 teaspoon Red Pepper Flakes  Sea Salt and freshly Ground Pepper to taste 2 pounds Calamari (mostly tubes and some tentacles), cleaned, and sliced into 1/4 to 1/2 inch slices
Dressing Ingredients:
5 Tablespoons Lemon Juice 4 Tablespoons Extra Virgin Olive Oil 4 Tablespoons Capers, rinsed and drained 2 whole Lemons, zested Sea Salt and freshly Ground Pepper 5-6 Tablespoons chopped Italian Parsley 2 Tablespoon White Wine (optional) 
Method: In a very large skillet, warm the 4 Tablespoons of Olive Oil over medium-high heat. Add the Garlic and saute until fragrant, about a minute. 
Next, add the chopped Tomatoes and Red Pepper Flakes and cook for about 2 minutes, stirring occasionally. 
Season the Calamari liberally with Salt and Pepper, then add to the skillet. 
Cook, stirring frequently, until cooked through, about 3-4 minutes. 
Drain the mixture into a colander and discard juices.
To prepare the dressing, combine Lemon Juice, Lemon Zest, Oil, Capers and optional Wine. Season with Salt and Pepper to taste. 
Place the Calamari into the a bowl and pour the dressing over it. Toss gently until all is incorporated. 
Chill Mixture for at least an hour. Allow to rest outside fridge for a minutes prior to serving in case the oils have solidified. The salad should be slightly chilled. 
When ready to serve, toss, and garnish with Parsley.
Enjoy!
 
Shrimp Arrabiata Over Linguine 
Adapted from Martha Stewart and Mario Batali 

Wine Pairing - Sangiovese
Serves 6 as an Appetizer
Make Ahead ~You can prepare the Arrabiata sauce up to 3 days in advance but leave out the Shrimp. To serve, bring sauce to a boil over medium high heat, lower to medium, and toss in the uncooked Shrimp and allow to cook until opaque and firm. This should take 4-5 minutes. 
Sauce Ingredients:  1.5 Cups (12 oz) Basic Tomato Sauce -see recipe for Mario Batali's Basic Tomato Sauce by clicking HERE or use a quality jarred Marinara. I used jarred for the holiday. When attempting a big menu, it's good to go easy on yourself!
3 Tablespoons Olive Oil
5 Garlic Cloves, thinly sliced and then roughly chopped 5 Dried Chiles, finely minced and seeds reserved. (or 1/25 teaspoons Red Pepper Flakes) 48 Ounces (or 1.5 28 ounce cans) of Whole Peeled Tomatoes in Juice, cut into chunks 3/4 Cup Dry White Wine
 
Pasta Ingredients:  1 Lb Shrimp, cleaned, deveined, tail off 1 Lb Dry Linguine Salt
 
Optional Garnishes:  Basil chiffonade  (Get the How To HERE or  Chopped Italian Parsley  
 
Method:
Bring a large pasta pot of salted water to a boil.
In a very large skillet, warm oil over medium high heat.  Add Garlic and dried Chiles. 
Cook, stirring occasionally, until Garlic becomes fragrant and slightly browning - about 1 minute.     
Next, add the Tomatoes with their Juice, the Basic Tomato Sauce, and Wine.  Allow to simmer over medium heat, stirring periodically, until mixture thickens, about 8 to 10 minutes.  Taste for seasoning and add Salt if needed or extra Crushed Red Pepper. I also like to finish it with a bit of Black Pepper. Turn off heat.
Twenty minutes before you intend to serve this dish, prepare Pasta according to package directions. When it is about 5 or so minutes away from being done, bring the Sauce back to a gentle boil and toss in the Shrimp. Lower the heat to Medium and continue to cook several minutes (about 4 to 5), stirring occasionally,until the Shrimp are opaque and firm. 
When ready to plate, portion out your Pasta in each bowl, spoon Sauce over each, and pluck out several Shrimp to arrange on top. Optionally garnish with Basil or chopped Italian Parsley. Enjoy!

Rao's Broiled Fillet of Lemon Sole 
From the Rao's Cookbook 
Serves 6

Cooks Notes on Timing: 
5 - 6 Days Before - Optionally Prepare Fresh Breadcrumbs. These can be stored in an airtight container in the fridge for several days. If you feel like skipping this step, most good bakeries sell their own fresh breadcrumbs. They store in the fridge for 3 days.
2 - 3 Days Before - Prepare Flavored Olive Oil, for brushing the fish fillets (Can be done several days in advance and stored at room temperature)
 
A Day or 2 Before - Prepare Rao's Lemon Sauce and store in the fridge 2-3 days.  
Several Hours Before Guests Arrive - Brush Broiler Pan with a bit of the flavored Olive Oil. Place Fillets in Broiler Pan, cover with saran wrap and refrigerate. Set up your mis en place - Pre-measure the Lemon Sauce, Breadcrumbs, Wine, and Chop Butter into small dots and refrigerate. Set aside your Paprika and the remainder of your Flavored Olive Oil to brush tops of Fillets. This way, you'll be able to season and prep the Sole in minutes before cooking it in the broiler for guests. Start your prep 10 minutes before you'd like this meal to be served. 

Ingredients:
6- 8 large pieces fillet of sole (6 oz each) Grey Sole works especially well
3 Tablespoons Flavored Olive Oil * Recipe Follows
2 Tablespoons all-purpose flour
1/4 cup Bread Crumbs * Recipe Follows
2 Tablespoons chilled butter, cut into small pieces
Salt and Pepper to taste
Paprika to taste
Approximately 1/2 cup Dry White Wine
1/4 cup Lemon Sauce * Recipe Follows 
Parsley Sprigs for garnish - optional 

Method:
Preheat broiler.
Lightly brush each Fillet with oil. 
Lay on a baking sheet with sides that fit in the broiler. 
Dust with flour and sprinkle Breadcrumbs over the top of each fillet and dot with butter. Season with Salt, Pepper, and Paprika.
Pour wine and Lemon Sauce into the baking sheet to a depth of 1/8 inch and place in broiler. 
Broil, without turning, for 4 to 5 minutes or until Fish flakes easily when poked with a fork. 
Serve immediately with a Lemon Wedge and Optional Parsley garnish. Spoon some of the pan juices alongside the fish. 
Enjoy!
*Rao's Flavored Olive Oil
Ingredients:
1/4 Cup fine quality olive oil
1 Garlic Clove, peeled and crushed

Method:
Heat oil in a small saucepan on medium-low heat. Add Garlic and slowly simmer until Garlic is just beginning to brown. Remove and discard Garlic. Pour Oil into a container and reserve, at room temperature, to use for frying or sautéing.

*Rao's Lemon Sauce
Method:
Whisk all of the following together in a jar: 
2 Cups fresh Lemon Juice
1 Cup Olive Oil
1 Tablespoon Red Wine Vinegar
1 1/2 teaspoons minced Garlic
1/2 teaspoon dried Oregano
Salt and Pepper to taste
Cover and refrigerate until ready to use. Shake well before using.

*Rao's Homemade Breadcrumbs    
Method: 
Allow a good quality loaf of Italian bread to sit for several days until stale and hard. Grate on a box grater until you have about a quarter cup. Store tightly covered in the fridge for up to 3 days.


IV - The Battle Plan
Here we are, ready to plan this great menu. Believe me, this is really a no stress meal, as long as you think it through in advance and have one or two hours to spare for several days leading up to the big event. 

Feel free to organize yourself as you see fit since you know what works best for you, but here is how I attacked this meal, and I must say, I found it even easier than last year's Christmas Eve Dinner. Practice makes perfect. I also tried out two of the six fish dishes well in advance of making them for my guests to ensure that I felt comfortable executing the recipes. The remainder of the dishes were ones that I have cooked before. I highly recommend practicing in advance. Today's recipes all work extremely well and are nearly impossible to mess up, but there still is no substitute for the confidence you get when you've made a dish before.

3 - 4 Days Before

Wash all your plates and serving pieces if necessary (my china cabinet gets dusty!). 

Choose your table linens, and do any ironing of tablecloths, etc. 

Choose what plates you will be serving courses in. Label them with sticky notes.
Photo: NK

Choose which pots and pans you'll need and determine if you have enough pots. I had to borrow one this last time! 

Create your shopping list, preordering any ingredients that require advanced notice on holidays.

Ask a guest who asks what they should bring to bring Dessert if you don't have time to make one - Definitely my favorite trick :)

2 Days Before

Purchase Wine and other beverages, and any odds and ends you may need that aren't food such as cocktail napkins, etc.

Make the Rao's Flavored Oil Oil and Breadcrumbs if you so choose. 
Make the Rao's Lemon Sauce ahead as well. 

1 Day Before

Do all or almost all of the food shopping. It's ok if you have an ingredient or two to pick up in the morning the day of, such as Bread or one of the Fish that can't be prepped in advance, but do make sure you start working on the final cooking and prep at least 6 hours before guests arrive. 

Clean and devein the Shrimp. Set them aside in the fridge.
Marinate the Mozzarella for the Wreath if you have not purchased it marinated already.


Photo: NK 
Make the Arrabiata Sauce, but leave the Shrimp separate as they will be cooked in the Sauce the day of, just prior to serving. 


Wash and dry all your Vegetables, Herbs, and Lettuces so they are ready to go in the morning. That's the sort of thing that takes up your time when it is most precious - do not leave this 'til the last minute. 


Set the table


Photo: NK

*The Morning Of*

Pick up any last minute food items.

Place all pots and pans you will need on the counter or stove so they are ready to go (if you have room). 

Scrub the fresh Clams and put them back in the refrigerator.

Prepare and toast the Croutons for the Zuppa di Clams and place in each serving bowl. 

Prepare the Zuppa di Clams broth, stopping right before the point where the second cup of Wine and the fresh Clams are added. Remove the mixture from the stove, let cool, and refrigerate until just before you must prepare the dish. Just pick up where you left off in the directions.

Chop all Vegetables (Parsley Garnishes, etc) and leave them measured out and labeled on your counter for the dishes that need to be prepared or garnished while guests are in your home - these dishes are: 

The Zuppa di Clams, the Arrabiata (the Pasta must be boiled up and the Shrimp cooked in the reheated Arrabiata Sauce just before serving), and the Lemon Sole. 

Measure out any ingredients that can be pre-measured and left at room temperature or in the fridge. Label the containers. This includes the Breadcrumbs for the Lemon Sole.
Mis en place, Photo: NK

Prepare the Calamari Salad, dress it, and place in the fridge. 

Prepare the Rosemary Wreath - It can be left outside the fridge at room temp for a few hours.

Up to two hours in advance, open up the Can of Lump Crab, toss with Lemon, Salt and Pepper, and place in the individual serving bowls atop the Frisee. Garnish each cocktail with Lemon, Chives and chill until ready to serve, and set out the Horseradish and Cocktail Sauce to serve on the side. 

Prepare the Salmon Topping for the Blini Hors D'oeuvre and set it in the fridge. Assemble about a half hour before guests arrive by warming the Blini according to package instructions and topping them with Creme Fraiche, Salmon and Dill.The assembled Blini should be removed from the fridge 5 to 10 minutes before serving so they are close to room temperature or just slightly chilled.

Finally, brush the Broiler Pan you'll be using to cook the Broiled Lemon Sole in with Flavored Olive Oil. Lay the fillets in the pan, cover with saran, and refrigerate until ready to cook. Before placing them in the broiler, dust them with Flour, Breadcrumb, Butter, and Paprika. You'll want to set aside pre-measured amounts of the preceding ingredients as well as the Lemon Sauce and Wine that must be added to the pan prior to cooking. 

I know this seems like a lot, but it really wasn't that bad. Happy cooking and see you in the New Year Pin It!