WHAT I'M MAKING FOR CHRISTMAS EVE
With the holidays here, I thought I’d share our Christmas Eve menu (Hanukkah and Christmas coming soon!). This year, we wanted to play on the Italian-American tradition of the Feast of Seven Fishes (I am 3% Italian, so it counts). Our “plan” is to have my parents, brother, sister, and niece over for heavy apps and dinner by the fire. If everyone’s sicknesses stave off, here is what’s on the menu:
Hors d'oeuvres
Champagne with pomegranate arils. Thank you to our friends Nancy and Joe for the many flutes of this lovely and festive beverage.
Mushroom Croustades in honor of our family friend, Sharon. These are delicious creamy and cheesy mushrooms served over a home-made canapé (I make them in advance and flash-freeze).
Rocky Neck Fish lobster dip with Wrap City potato chips (both can be found at the Fruit Center. Thank you Page for introducing me to this incredible combo).
Raw bar with shrimp cocktail and local oysters from Mullaney’s
Baked Harbison by Jasper Hill Farm
Prairie Breeze cheese by Milton Creamery
First Course
Mains
Sardinian Lobster Pasta. During our honeymoon, Will and I had this unbelievable Sardinian lobster pasta at Villa Las Tronas and this is the closest we’ve come to replicating it. (A special thank you to our friends for gifting us the lobster meat this year!).
Broccoli; probably something simple like Lidey Heuck’s Roasted Broccoli from The New York Times.
Dessert
A fourless chocolate cake (thanks, mom for bringing!)
Would love to hear what you plan on making or eating!