A very Merry Christmas to you.
Sunday, December 23, 2012
Merry Christmas!
May you have a peaceful few days...
not forgetting the reason for this wonderful holiday.
A very Merry Christmas to you.
A very Merry Christmas to you.
Saturday, December 22, 2012
Seven Fish Dishes Dessert - Snowball Sundaes
The seven fish dishes are done, and your guests should be lolling about with satisfied smiles and full bellies. (True to form, my girlies would be out in the kitchen, finishing up any leftover Angels on Horseback. They love those little guys.)
Time for a light dessert -- something that's festive, but not heavy. Snowball sundaes fit the bill; when the girls were little, we'd have these the first day it snowed in the season.
SNOWBALL SUNDAES
vanilla or chocolate chip ice cream
coconut
chopped pecans
creme de menthe liqueur
whipped cream (the spray stuff is easiest)
one maraschino cherry for each sundae
Use your prettiest clear bowls or parfait glasses for this bright-colored sundae. Scoop out ice cream, roll the scoops in coconut. (This can be done ahead of time, if you've got room to store the cookie sheet full of ice cream 'snowballs.') sprinkle with chopped pecans and drizzle creme de menthe over, then finish with whipped cream and a cherry on top.
Serve with a platter of your nicest Christmas cookies, and an fresh box of chocolates or chocolate-covered nuts. Plus a bowl of fish candy, if you're feeling silly!
Add hot coffee or tea (we'll have espresso), and settle in for an hour of conversation as the candles burn low. It's a lovely way to celebrate Christmas Eve.
Time for a light dessert -- something that's festive, but not heavy. Snowball sundaes fit the bill; when the girls were little, we'd have these the first day it snowed in the season.
SNOWBALL SUNDAES
vanilla or chocolate chip ice cream
coconut
chopped pecans
creme de menthe liqueur
whipped cream (the spray stuff is easiest)
one maraschino cherry for each sundae
Use your prettiest clear bowls or parfait glasses for this bright-colored sundae. Scoop out ice cream, roll the scoops in coconut. (This can be done ahead of time, if you've got room to store the cookie sheet full of ice cream 'snowballs.') sprinkle with chopped pecans and drizzle creme de menthe over, then finish with whipped cream and a cherry on top.
Serve with a platter of your nicest Christmas cookies, and an fresh box of chocolates or chocolate-covered nuts. Plus a bowl of fish candy, if you're feeling silly!
Add hot coffee or tea (we'll have espresso), and settle in for an hour of conversation as the candles burn low. It's a lovely way to celebrate Christmas Eve.
Friday, December 21, 2012
Seven Fish Dishes #7: Refreshers...And Crab Newburg
By now, you've gone through six different fish and seafood dishes in
our Seven Fish Dishes celebration...and your guests are starting to get
full! A few refreshers will help clear their palates between courses,
and keep them going strong for the finish line. Here's what I'll serve:
Peach Sorbet: sounds fancier than it is. Take a bag of frozen peaches, thawed slightly (about a pound), add 2-3 tablespoons of sugar or honey, and blenderize to a 'ice cream' consistency. (Strawberries and raspberries work well with this, too. So does melon.) Serve in small portions...you've got eight people to cover!
(Short-cut alternative: serve applesauce or lime sherbet, instead.)
Crudites: fresh celery, sliced peppers, radishes...anything crunchy and not too strongly-flavored.
Green salad: Keep it simple -- sliced romaine with some artichoke hearts, perhaps some sliced mushrooms, and a viniagrette dressing. Nothing heavy.
Fresh fruit: grapes, mandarin oranges (they're on sale, after all), a slice or two of fresh apple, blueberries or raspberries...
Plus:
Hot rolls or biscuits.
A simple vegetable dish -- asparagus or green beans, perhaps, dressed lightly with butter and lemon juice. (Have you noticed how the flavors of garlic, lemon juice and butter repeat through this menu? Multiple dishes should have some flavor tie-in for the palate to recognize...)
Light drinks, e.g. sparkling fruit juice or wine. Nothing heavy.
They'll need their strength, because there's one more course to come...and it's the best! It's adapted from Allrecipes.com; you'll find the original, plus more crab recipes on the same page.
LOBSTER OR CRAB NEWBURG
Peach Sorbet: sounds fancier than it is. Take a bag of frozen peaches, thawed slightly (about a pound), add 2-3 tablespoons of sugar or honey, and blenderize to a 'ice cream' consistency. (Strawberries and raspberries work well with this, too. So does melon.) Serve in small portions...you've got eight people to cover!
(Short-cut alternative: serve applesauce or lime sherbet, instead.)
Crudites: fresh celery, sliced peppers, radishes...anything crunchy and not too strongly-flavored.
Green salad: Keep it simple -- sliced romaine with some artichoke hearts, perhaps some sliced mushrooms, and a viniagrette dressing. Nothing heavy.
Fresh fruit: grapes, mandarin oranges (they're on sale, after all), a slice or two of fresh apple, blueberries or raspberries...
Plus:
Hot rolls or biscuits.
A simple vegetable dish -- asparagus or green beans, perhaps, dressed lightly with butter and lemon juice. (Have you noticed how the flavors of garlic, lemon juice and butter repeat through this menu? Multiple dishes should have some flavor tie-in for the palate to recognize...)
Light drinks, e.g. sparkling fruit juice or wine. Nothing heavy.
They'll need their strength, because there's one more course to come...and it's the best! It's adapted from Allrecipes.com; you'll find the original, plus more crab recipes on the same page.
LOBSTER OR CRAB NEWBURG
Directions
- Melt butter in a skillet over medium heat. Add crab or lobster, stir gently for a few minutes, then add everything else, continuing to stir until mixture thickens. Do not let it come to a boil; keep at a low simmer. Serve with melba toast or rye krisp...or the remains of the rice from the earlier dishes. You're done! Tomorrow: Dessert
Thursday, December 20, 2012
Seven Fish Dishes #6: Calamari
Calamari is the next dish up on our Seven Fish Dishes adventure. What exactly are we talking about?
'Calamari' is the fancy name for...squid!
Actually, although there are 300 different species, most squid eaten look more like this:
The
good news is that calamari, cooked quickly, are some of the most
delicate seafood you'll ever put in your mouth. Cook them a long time,
and you might as well gnaw on a rubber band. They're reasonably priced,
especially if you buy them from an Oriental foods store.
CALAMARI STIR-FRY
frozen calamari - 1-2 pounds - thawed and sliced
(remember: we're serving 8 people, but this is just one of several courses)
olive oil
2 green onions, sliced
1 green or red pepper, chopped
1 tomato, chopped (optional)
1 teaspoon garlic
2 tablespoons chopped cilantro
2 tablespoons lemon juice
Got everything ready? This won't take long. Coat your pan to sizzling with olive oil, then toss everything but the cilantro in. Stir-fry approx. 3 minutes, until the calamari is tender to the bite, and the vegetables are still bright and somewhat crisp. Sprinkle cilantro on top, spritz on the lemon juice, and serve with rice. Yum.
(For a whole aquarium of calamari recipes, go here to the ifood network -- lots to choose from.)
Tomorrow: the Seven Fish Dishes finale!
'Calamari' is the fancy name for...squid!
 |
| Well, maybe it's not as big as this giant specimen from the Melbourne museum. (Thanks, Wikipedia.) |
 |
| Fishermen will catch these - and bite them on the head to subdue them. Weird. |
CALAMARI STIR-FRY
frozen calamari - 1-2 pounds - thawed and sliced
(remember: we're serving 8 people, but this is just one of several courses)
olive oil
2 green onions, sliced
1 green or red pepper, chopped
1 tomato, chopped (optional)
1 teaspoon garlic
2 tablespoons chopped cilantro
2 tablespoons lemon juice
Got everything ready? This won't take long. Coat your pan to sizzling with olive oil, then toss everything but the cilantro in. Stir-fry approx. 3 minutes, until the calamari is tender to the bite, and the vegetables are still bright and somewhat crisp. Sprinkle cilantro on top, spritz on the lemon juice, and serve with rice. Yum.
(For a whole aquarium of calamari recipes, go here to the ifood network -- lots to choose from.)
Tomorrow: the Seven Fish Dishes finale!
Seven Fish Dishes #5: Shrimp Scampi
One of the highlights every year of our Seven Fish Dish dinner is shrimp. Our family loves this lively crustacean to distraction, and will eat it anytime, anywhere.
A special favorite is scampi, loaded with butter and garlic, with a kiss of wine. Tip: most shrimp dishes are overcooked! Better to saute the shrimp quickly until barely pink, then turn the heat off and let the scampi continue to cook in the hot sauce. It gives the shrimp a delicate texture and great flavor.
SHRIMP SCAMPI, BRICK-STYLE
(serves 8, as part of a multi-course dinner)
2 pounds medium to large shrimp, peeled
(cooking with the shells on adds flavor, but makes for a messier dish)
1 1/2 sticks salted butter (3/4 cup)
3 tablespoons chopped fresh or dried garlic
1/2 cup white or rose wine (or substitute chicken broth)
pasta or rice...or a good crunchy piece of garlic toast, to soak up the juices
Melt the butter, add garlic -- then toss in the shrimp. Saute until barely pink; add wine and bring to a brisk simmer. Turn heat off, cover, and let shrimp steam/cook in the sauce until ready. (About 5 min.) Serve over pasta or rice, or piled in a bowl. (Some people like to garnish their scampi with Parmesan cheese, as well.) Don't worry about leftovers -- you won't have any.
Tomorrow: Calamari
A special favorite is scampi, loaded with butter and garlic, with a kiss of wine. Tip: most shrimp dishes are overcooked! Better to saute the shrimp quickly until barely pink, then turn the heat off and let the scampi continue to cook in the hot sauce. It gives the shrimp a delicate texture and great flavor.
 |
| This version is from Food.com - and the recipe's here |
(serves 8, as part of a multi-course dinner)
2 pounds medium to large shrimp, peeled
(cooking with the shells on adds flavor, but makes for a messier dish)
1 1/2 sticks salted butter (3/4 cup)
3 tablespoons chopped fresh or dried garlic
1/2 cup white or rose wine (or substitute chicken broth)
pasta or rice...or a good crunchy piece of garlic toast, to soak up the juices
Melt the butter, add garlic -- then toss in the shrimp. Saute until barely pink; add wine and bring to a brisk simmer. Turn heat off, cover, and let shrimp steam/cook in the sauce until ready. (About 5 min.) Serve over pasta or rice, or piled in a bowl. (Some people like to garnish their scampi with Parmesan cheese, as well.) Don't worry about leftovers -- you won't have any.
Tomorrow: Calamari
Wednesday, December 19, 2012
Seven Fish Dishes #4: Baked Trout with Herb Stuffing
Hopefully you're enjoying the slow parade of fish dishes for the
Seven Fish Dish dinner...and thinking of starting your own celebration,
as well!
Today's rendition focuses on one of the Rocky Mountain's tastiest pescatorial foods: firm, fresh trout. They're found in our streams and reservoirs -- and they're good.
This version stretches out with crunchy herb stuffing, that contributes to the trout's good flavor. Alice Koklas, Gertrude Stein's partner, baked her trout wrapped in crepes, and called it "Trout in Sweaters." Does that make this dish "Stuff It Trout?" Who cares -- it's delicious, by any name.
BAKED TROUT WITH HERB STUFFING
3 trout, approx. 1 pound each, heads on
(normally, you'd figure a half-pound or full pound trout per person. But since we've had 3 fish dishes already, with 3 more to go after this, eight or nine people will divide this amount nicely)
1 cup chopped onion
1 cup sliced mushrooms
1 cup chopped celery
1/2 cup fresh herbs -- rosemary, sage, marjoram OR
1 tablespoon each of these herbs, dried
1 cup chicken broth (or one chicken bouillon cube dissolved in 1 cup hot water)
3 cups bread crumbs (day-old bread, left out a bit so it crumbles easily)
1 teaspoon salt
1 stick butter
1 tablespoon lemon juice
Heat your oven to 350 degrees. (Yes, you can cook this dish at the same time as yesterday's Teriyaki Salmon.)
Wash the trout inside and out, and lay in an ovenproof serving dish
Melt the butter in a frying pan; set aside a tablespoon or so for basting the fish later. Saute the vegetables and herbs a few minutes (but still crunchy) -- stir in broth, breadcrumbs and salt until the crumbs are absorbed, and everything is mixed well. (Add a little more water, if needed - mixture should be moist, but not soggy.)
Carefully push stuffing inside the fish, then arrange the remaining stuffing around them. Drizzle the reserved butter over the fish, then sprinkle with lemon juice and a little extra chopped herbs.
Bake approx. 30 min., until the fish is white and flakes easily. Don't overbake -- just cover, and set at the back of the stove to keep warm until ready to serve.
Tomorrow: Shrimp Scampi
Today's rendition focuses on one of the Rocky Mountain's tastiest pescatorial foods: firm, fresh trout. They're found in our streams and reservoirs -- and they're good.
This version stretches out with crunchy herb stuffing, that contributes to the trout's good flavor. Alice Koklas, Gertrude Stein's partner, baked her trout wrapped in crepes, and called it "Trout in Sweaters." Does that make this dish "Stuff It Trout?" Who cares -- it's delicious, by any name.
 |
| This photo from troutrecipes.org - and many more great dishes! Click here for more. |
BAKED TROUT WITH HERB STUFFING
3 trout, approx. 1 pound each, heads on
(normally, you'd figure a half-pound or full pound trout per person. But since we've had 3 fish dishes already, with 3 more to go after this, eight or nine people will divide this amount nicely)
1 cup chopped onion
1 cup sliced mushrooms
1 cup chopped celery
1/2 cup fresh herbs -- rosemary, sage, marjoram OR
1 tablespoon each of these herbs, dried
1 cup chicken broth (or one chicken bouillon cube dissolved in 1 cup hot water)
3 cups bread crumbs (day-old bread, left out a bit so it crumbles easily)
1 teaspoon salt
1 stick butter
1 tablespoon lemon juice
Heat your oven to 350 degrees. (Yes, you can cook this dish at the same time as yesterday's Teriyaki Salmon.)
Wash the trout inside and out, and lay in an ovenproof serving dish
Melt the butter in a frying pan; set aside a tablespoon or so for basting the fish later. Saute the vegetables and herbs a few minutes (but still crunchy) -- stir in broth, breadcrumbs and salt until the crumbs are absorbed, and everything is mixed well. (Add a little more water, if needed - mixture should be moist, but not soggy.)
Carefully push stuffing inside the fish, then arrange the remaining stuffing around them. Drizzle the reserved butter over the fish, then sprinkle with lemon juice and a little extra chopped herbs.
Bake approx. 30 min., until the fish is white and flakes easily. Don't overbake -- just cover, and set at the back of the stove to keep warm until ready to serve.
Tomorrow: Shrimp Scampi
Tuesday, December 18, 2012
Seven Fish Dishes #3: Teriyaki Salmon
The Seven Fish Dishes are heading into main course territory now! (Be sure to take a look at the others in previous posts this week: Angels and Horseback and New England-style Clam Chowder.)
Salmon is our oldest daughter's absolute favorite...and a luxury around here, unless you happen to find it on sale, or marked down. Funny...I grew up in Michigan, where our cousins would bring us pounds and pounds of the stuff, after fishing expeditions on Lake Michigan. We ate so much salmon back then that I thought of it as more common than tunafish.
Not anymore.
Bear in mind: you've got four more fish dishes to go on this list, so you don't need a huge amount of salmon. A few pounds will do nicely to feed 8-10 people. Serve it with a small mound of rice, to catch the juices.
 |
| This version is from Taste of Home -- plus the recipe |
2 pounds salmon filets, or sliced salmon
(or enough for one palm-sized piece per person. Palm-sized -- not the entire hand)
Sauce*:
1 squeezed lemon
1/4 cup soy sauce
1/4 cup rice wine or cooking sherry
1 small piece grated or chopped fresh ginger
1 small can crushed pineapple (keep the juice)
1 teaspoon garlic
Drain the pineapple; set aside most of the fruit for another day. (Or use it as garnish on the platter.) Mix all sauce ingredients together, then pour over salmon; let marinate at least 30 min., or all day, if possible.
Grill the salmon, or cook in a 350 degree oven, along with another Seven Fish Dishes entree. It takes about 10 min. on the grill, and 20-25 min. in the oven. Don't overcook! Fish should be moist, and flake easily.
*Not in the mood to make your own sauce? Soy Vay makes an incredible teriyaki, in two different flavors. Warning: it's so good, you'll want more -- I find myself spooning out a tablespoon or two of Island Teriyaki now and then as a snack. I'm hooked now; you can still save yourself.
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