Here's my menu for today! And yes, while it is customary to do 7 fishes, I can never stop at just 7. This year, I'm incorporating 12 different kinds of fish into the menu. The more, the merrier!
Links to recipes provided, where applicable. I've also put some "notes" at the bottom, and will post pictures in a few days, when all of the festivities are done.
UPDATE: Photos added!
Merry Christmas, Everyone!
b CHRISTMAS EVE 2015 a
COLD APPETIZERS
Assorted Cheese & Crackers
Veggie Platter
Shrimp Cocktail
Salmon w/chive cream cheese, dill and capers
HOT APPETIZERS
Mini Crab Cakes (top tray)
Fried Calamari (middle tray)
Fried Calamari (middle tray)
Fried Whole Smelts (bottom tray)
Stuffed Clams
Stuffed Clams
Stuffed Mushrooms (Anchovies)
Fried Ravioli
MAIN COURSE
Lobster Tails w/garlic herb butter
Angel hair pasta w/garlic & olive oil
Steamed Broccoli w/lemon
DESSERT
Pudding Trifle
Spritz cookies
12 Fishes: Tuna, Scungilli,
Salmon, Crab, Clams, Anchovies, Smelts, Calamari, Baccala, Oysters, Lobster
A few notes:
Shrimp cocktail is just a bunch of peeled, cleaned shrimp, boiled up the night before and chilled overnight in the fridge. Serve with cocktail sauce and lemon wedges on the side.
The stuffed mushrooms are my own standard recipe (mushrooms stuffed with chopped mushroom stems, fresh bread pieces soaked in milk, egg, parmesan cheese, crushed garlic, salt & pepper to taste, and a drizzle of melted butter on top). This year, I substituted a couple of mashed anchovies (the kind in the can, drained well) for the salt.
The calamari and smelts are done in a similar way: I season flour with Old Bay Seasoning, dredge the fish in flour, and fry 'em up in the deep fryer until golden brown and crispy
The raviolis are super-easy: I buy the square, four-cheese Buitoni brand, dip them in beaten egg, then Progresso Italian bread crumbs. Tap off the excess, and then into the deep fryer they go.
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