Seven Fish Dishes #2; Old-Fashioned Clam Chowder

Seven fish dishes on Christmas Eve...an Italian way to celebrate the season. Yesterday was the appetizer for this holiday meal; you'll want a good, hearty soup to keep your diners occupied while the rest of the dishes cook.

This New England-style clam chowder fits the bill -- it's thick and tasty. A good-sized cup or bowl of this fills up your guests, and lets you serve less of the more expensive seafood dishes.

Try this chowder on a cold winter night, when it's raining or sleeting, accompanied by melted cheese on a hard roll. It's wonderfully filling.

photo from Betty Crocker.com - and another version here

(by the way, this chowder signals its colonial origins by using milk or cream...if it were Manhattan-style, instead of New England-style, it would use tomatoes.) 

NEW ENGLAND CLAM CHOWDER

1 can minced clams (12-16 oz., depending on your budget)
8 cups milk   (if you're ok about calories, make 2 cups of this cream, instead)
3 chopped potatoes
1 chopped onion
4 tablespoons butter
salt and pepper

Dump the clams, along with their juice, in a saucepan, along with half of the milk. (If you made Angels on Horseback, add their broth, as well.) Simmer potatoes and onions in this mixture until tender, about 15 min. Add the rest of the milk, then bring the soup back up to a low simmer. (Overheating can curdle the milk, or form an unappetizing skin on the surface.) Add the butter; salt and pepper to taste; and ladle out when the butter has melted. (Or dish the soup and add a pat of butter to each serving, instead.)

Serves 8 as a first course.  (Some East Coast cooks also add a tablespoon or two of chopped crisp bacon. A handful of oyster crackers is a traditional accompaniment.)

Tomorrow: now we're starting to cook!  Course #3:  Teriyaki Salmon

Seven Fish Dishes #1: Angels on Horseback

Fish...fish for Christmas?

One of Italy's customs is to serve seven different fish dishes on Christmas Even...to honor the Seven Sacraments. (birth, confirmation, marriage and so on...)

   When our girlies were small, I took each year to explore different countries' holiday foods. The year we focused on Italy, I started the Fish Dishes. Everyone enjoyed them so much that we've continued serving seven fish dishes on each Christmas Eve, inviting friends and family to join us. (And we're not even Catholic!)

This week will feature a new fish recipe every day, including some of the Bricks' favorites. Because Husband and I were usually helping out with music during the Christmas Eve services, many of our dishes were simple to make -- like this one.

photo from Simply Recipes; another version is here.

Technically, Angels on Horseback are oysters wrapped in bacon, then baked in a hot oven, or grilled. They go well with Devils on Horseback...and a cold glass of wine or champagne to start the mood.

 ANGELS ON HORSEBACK

1 large jar (8 oz) fresh oysters
1 pound thick-cut sliced bacon
toothpicks
1 lemon

Yes, that's it! Here in Colorado, our fresh oysters are from the Pacific -- and they're large. They need to be cut in several pieces for use. Eastern oysters are much smaller, and can be used individually.
    Rinse the oysters. (Save the juice in the jar for your soup -- see tomorrow's recipe.) Cut the bacon slices in half. Wrap each oyster (or oyster piece) in a bacon slice, and secure with a toothpick. Place on metal cookie sheet.
    Once all the Angels are done, squeeze fresh lemon juice over. Bake in a hot (400 degree) oven 15 min., serve sizzling on a platter garnished with fresh greens. Serves about 7 people as an appetizer, or 4 people as a single course.

DEVILS ON HORSEBACK: Substitute one pound of chicken livers for the oysters. (Some recipes use scallops, instead.) 

Brace yourself, and on to the next fish dish:
       Clam Chowder (tomorrow)

Christmas Cookies: Lollipop Cookies

Crunchy sugar cookies on a stick...imagine them decorating a cake, or wrapped and tucked in your favorite kid's Christmas stocking. (Me -- pick me!)

P.S. Don't use my otherwise-favorite sugar cookie recipe for this, unless you overbake the cookies -- they're too soft to hold up to the pressure.

LOLLIPOP COOKIES

Makes 16 cookies| Hands-On Time: 25m| Total Time: 1hr 30m

Ingredients

• 1 1/4  cups  all-purpose flour, spooned and leveled
• 3/4  teaspoon  baking powder
• 1/4  teaspoon  kosher salt
• 8  tablespoons  (1 stick) unsalted butter, at room temperature
• 1  cup  granulated sugar
• 1  large egg
• 1  teaspoon  pure vanilla extract
• 1 3/4  cups  confectioners’ sugar
• food coloring
• mini jelly beans, colored sprinkles, or metallic dragees, for decorating
• special equipment: 14 6- to 8-inch lollipop or ice-pop sticks (found in large craft stores -- wooden skewers may be substituted, but you might need more than one per cookie)

Directions

1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
2. With an electric mixer, beat the butter and granulated sugar at medium speed until creamy, about 3 minutes. Add the egg and vanilla extract and mix until combined. Reduce the mixer speed to low and gradually mix in the flour mixture just until combined (do not overmix).
3. Drop mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 4 inches apart. Insert one end of a lollipop stick into each and flatten the dough slightly with your fingers. Bake the cookies, rotating the baking sheets halfway through, until golden, 8 to 10 minutes. Cool 5 minutes on the baking sheets, then transfer to wire racks to cool completely.
4. In a small bowl, mix together the confectioners’ sugar, 2 tablespoons water, and 1 to 2 drops food coloring. Drizzle the cookies with the icing and sprinkle with the candies and sprinkles. Let dry for at least 30 minutes.
5. Storage suggestion: Keep at room temperature, between sheets of wax paper in an airtight container, for up to 1 week. (Alternatively, wrap in a nonsealing plastic sandwich bag or cellophane bag and close with a twist tie or a ribbon.)

Real Simple magazine, the passer-on of this recipe, has a raftful of easy Christmas cookies -- look here for the slideshow and recipes.

Christmas Cookies: Spritz!

   Want a pretty, easy-to-make cookie that really dresses up your platter? Spritz, otherwise known as 'Swedish Butter Cookies,' fit the bill. The Mama made dozens of these to give away, as well as feed her hungry family. They can easily be decorated with frosting and sprinkles, as seen below. But I like them all by themselves, as well.
   Don't let the idea of a cookie press scare you. Think of a giant 'frosting tube' that pushes the dough through a ridged plate, right onto the cookie sheet. Think of how fast you can squeeze these little guys out!

(For more Spritz variations, visit the Wilton page, where this recipe started.)

CLASSIC SPRITZ COOKIES

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 cups butter softened
• 1 cup granulated sugar
• 1 egg
• 2 tablespoons milk 
• 1 teaspoon vanilla
• 1/2 teaspoon almond flavoring
  
  
  (The Mama would often add 2 or 3 tablespoons of red or green jello mix to a batch, making pretty colored cookies. Use the whole package if you like a stronger color.)

Makes:

7-8 dozen cookies.

Tools needed:

• Cookie Press

Instructions:

Step 1

Preheat oven to 350ºF.

Step 2

In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add  flour mixture to butter  mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.

Step 3

Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

Try not to eat them all at once.

Christmas Cookies: No-Gluten Peanut Butter Cookies

    There's nothing better on a cold winter day than a peanut butter cookie, straight from the oven, with a hot cup of tea. But wait -- do you have to forego this pleasure if you're on a low-gluten diet?

Nope.

    These peanut butter cookies don't have one lick of flour included. And they don't need it. Try one or more of these crunchy, wonderful treats for your next party -- the 'who cares about gluten' guests won't even notice the difference.

NO-GLUTEN PEANUT BUTTER COOKIES

     2 cups smooth peanut butter

    (for a crunchier version, use chunky peanut butter -- and add a sprinkling of chopped nuts on top of the dough spoonfuls before baking) 

2 cups granulated sugar

1 teaspoon vanilla
2 eggs  (if you're lucky, they'll be from chickens in your backyard)

Beat the peanut butter, slowly adding sugar as you mix. Add vanilla and eggs, and mix well.
Drop by spoonfuls onto a greased cookie sheet.
Bake at 350°F degrees for about 12-15 minutes or until lightly browned.
Makes about two dozen cookies.

Serve these to your favorite Christmas elf -- they'll be thrilled!

Christmas Cookies: Linzer Tarts

Parade Magazine just posted the 5 winners of their Christmas Cookie contest...and boy, do they look delicious! 

This recipe, from William Blades of New Milford, Conn., is the winner of the Rolled and Cut Category in PARADE's 2012 Holiday Cookie Bake-Off, and fits nicely into this year's cultural theme. He categorizes them as Scandinavian; I know them better from Austria, where they're made (and savoured) in great quantities. Either way, they're delicious.
    Click here to view all of the winning recipes from the Parade contest.

William's story: "My mom was a true Scandinavian and a great baker; I loved her Linzer tarts. Thirteen years ago, my friend John gave me a batch of these cookies for Christmas. With one taste, I was in heaven. Through the years, we've perfected this recipe together. I was taught that food is love. When you make food for someone, you share your love."

To buy the R&M Winter Fantasy Linzer Cookie Cutter Set Parade used to make this cookie, click here.
   Or go to the Parade cookie page. (Yum)

 LINZER TARTS
 

ingredients: Add all to shopping list

3/4 cup unsalted almonds
1 1/2 cups sifted flour, divided
1/2 cup (1 stick) salted or unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 tsp grated lemon zest
1 egg
Raspberry jam (apricot jam is also excellent)
Sifted confectioners' sugar, for dusting

At a glance: Servings: Makes 24
Active Time: 25 min
Total Time: 1 hr 5 min (plus cooling time)

Key Tags:

almonds  confectioners'  sugar  lemon zest  raspberry jam  apricot jam

directions: 1. In a mini-chopper or blender, chop almonds with 1/4 cup flour until fine (should take less than 30 seconds; for a crunchier, nuttier cookie, chop for just 15 to 20 seconds).

2. In a medium bowl, combine nut mixture, remaining flour, butter, confectioners' sugar, zest, and egg. Mix well.

3. Divide dough in half; wrap in plastic. Chill for at least 1/2 hour.

4. Preheat oven to 350°F.

5. Roll out dough halves on a floured surface. Using small round cookie cutters, cut out cookie bottoms and tops. With a patterned cutter (we use a snowflake shape), punch a center hole in tops.

6. Bake for 8 to 10 minutes or until light gold. Watch carefully. Cool on a wire rack. Spread a thin layer of jam on each bottom cookie; sandwich with tops, pressing gently. Dust with sifted confectioners' sugar.

KITCHEN COUNTER: Makes 24. Per Serving: 140 calories, 20g carbs, 2g protein, 6g fat, 20mg cholesterol, 40mg sodium, 1g fiber

Welcome Back for Christmas!

It's good to see you. 

Yes, the Christmas Goodies blog is starting up again -- a bit later than planned, but life got in the way. This season, we're going to explore various countries for celebration ideas -- plus recipes that will appeal to people with dietary needs. (No-gluten, anyone?)

You'll want to check in every day or so to see what's cooking.

Glad you're here.