Italian Fish Soup (Zuppa di Pesce)
Serves 8
This seafood stew from Carmela's Cucina is a southern Italian Christmas Eve tradition, and it evokes fond childhood memories for cookbook author Carmela Hobbins. For advance preparation, prepare the soup until the addition of the lemon slice and seafood. Cover and refrigerate. Reheat and add the seafood just before serving.
- 1/3 Cup Olive Oil
- 1 onion, coarsely chopped
- 1 large green bell pepper, coarsely chopped
- 1/2 cup coarsely sliced celery
- 2 medium cloves of garlic, minced
- 2 tsp. crushed dried basil leaves
- 1 can (28 oz) Italian-style pear or plum style tomatoes, undrained.
- 2 cups dry white wine
- 1 (8 oz) bottle clam juice
- 1 cup water
- 1 (6 oz) can tomato paste
- 2/3 cup finely chopped fresh flat-leaf parsley, divided
- 1 bay leaf
- salt to taste
- 1 lemon, cut into thin slices
- 1.5 lbs. sea bass, halibut or other firm white fish, cut into 2-inch pieces
- 12 hard shell clams, well scrubbed
- 1/2 lb. bay scallops
- 1/2 lb. medium to large shrimp, shelled and de-veined
- 1 lb. mussels
- Juice of 1/2 a lemon
To make: Heat the olive oil in a 6-to-8 quart saucepan over medium heat. Add the onion, bell pepper, celery, garlic and basil; saute until just tender.
add the tomatoes and break up with edge of a large spoon. Stir in wine, clam juice, water, tomato paste, 1/3 cup of the parsley, bay leaf and salt. Increase the heat and bring to a boil.
Reduce the heat: cover, and simmer for 20 minutes. Add lemon slices and sea bass; cover and cook for 5 minutes. Add the clams, scallops, shrimp, mussels and lemon juice; bring to a boil. Reduce heat to medium-high; cover and cook for 5 minutes or until the fish is just done. Remove the bay leaf and stir in the remaining parsley.
Mixed Greens with Balsamic Vinaigrette (Insalata Verde Mista)
Serves 8
Forget bottled dressing. Carmela Hobbins show just how easy it is to make delicious homemade vinaigrette. Assemble the salad and make the dressing in advance. Toss together just before serving.
- 8 cups mixed field greens
- 3 cups sliced fennel bulbs (discard stems and fronds)
- 1/3 cup pine nuts
- 3/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- Salt and freshly ground pepper to taste
- 1/2 cup freshly grated parmesan cheese
To Make: Combine the greens fennel and pine nuts in a large bowl
in a small bowl, whisk together the olive oil and vinegar. Add salt and pepper to taste. Whisk until the dressing is emulsified.
Pour the dressing over the salad and toss until well combined. Top with the parmesan.
Stuffed Grape Leaves (Dolmathes)
Recipe makes 50 appetizers
Cheryl Sioris, a retired caterer, has had a wealth of entertaining experience including preparing lunch for Mikhail Gorbachev and serving dinner for Ted Kennedy. Sioris' Greek appetizer can be made one day ahead. Store in a covered container in the refrigerator, or wrap tightly and freeze for up to one month.
- 1 (16 oz) jar grape leaves
- 3/4 cup uncooked long-grain rice
- 2.5 cups finely chopped onions
- 1.5 cups finely chopped green onions
- 3/4 cup finely chopped fresh curly parsley
- 1/2 cup finely chopped fresh dill
- 3 Tbsp. finely chopped fresh mint
- 4 garlic cloves, minced
- 2/3 cup and 1/2 cup olive oil
- 1/2 cup water
- 3 Tbsp tomato paste
- Salt and Pepper to taste
- 1.5 cups canned chicken broth
- 1/4 cup fresh lemon juice
- Lemon wedges for garnish
To Make: Put the grape leaves in a colander and rinse with cold water. Separate the leaves and transfer, dull-side down, to paper towels to dry. Trim and discard the stems.
Stir together the rice, onions, green onions, parsley, dill, mint and garlic in a large bowl.
In a large measuring cup, whisk together 2/3 cup olive oil, the water, tomato paste, salt and pepper. Pour over the rice mixture and stir to combine.
For each roll, spoon one heaping teaspoon of the rice mixture into the center of the dull side of a grape leaf. Fold the sides of the leaf towards the center, then roll (but not too tightly). Arrange the rolls side by side and in layers in a Dutch oven.
Combine the chicken broth, the remaining 1/2 cup olive oil and lemon juice in a large measuring cup. Pour over the rolls (the liquid should cover the rolls Add water if necessary.) Place a heat-proof plate on top of rolls to prevent unwinding.
Bring to boil over medium heat. Cover and simmer for 50-60 minutes or until tender. Check occasionally and add more liquid if necessary.
Serve at room temperature or chilled. Garnish with lemon wedges.
Bellini Cocktail
serves 6
Certified Sommelier Leslee D. Miller, wine educator and owner of Amusee, loves the color of this festive drink for holiday entertaining. If necessary, substitute frozen peaches and raspberries. The Purees can be made up to two days in advance. Cover tightly and refrigerate.
- 3-4 white or yellow peaches, peeled, seeded and coarsely chopped
- 1 cup fresh raspberries
- 1 bottle chilled Prosecco
For each serving spoon about 2 Tbsp. of the peach puree into the bottom of a champagne flute. Add about a tsp. of the raspberry puree. Fill the glass to the top with Prosecco and enjoy.
Fig and Walnut Tapenade with Goat Cheese
Serves 8
Local cookbook author Meredith Deeds shares a favorite appetizer from her Big Book of Appetizers. For the best texture she recommends using salted capers rather than the brined variety. Store the tapanade for up to three days in a tightly covered container in the refrigerator. bring to room temperature before serving.
- 1 Cup dried black Mission figs, stems removed and quartered
- 1/3 cup port wine
- 1/2 cup pitted, coarsely chopped kalamata olives
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. coarsely chopped capers well-rinsed
- 2 tsp minced fresh thyme
- 2 tsp minced fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper to taste
- 2 (4 oz.) logs goat cheese cut into 1/2-inch thick rounds
- 1/2 cup chopped toasted walnuts
- Toasted baguette slices or crackers
To Make: Combine the figs and port in a medium saucepan. Cook over medium heat for 4 minutes or until the liquid evaporates and the figs are soft. Transfer to a medium bowl to cool.
In the bowl, add the olives, olive oil, vinegar, capers, thyme and parsley. Season to taste with salt and pepper.
To serve, arrange overlapping cheese rounds in the center of a large serving platter. It is easier to cut the cheese while cold from the refrigerator. let the cheese warm up for 15 minutes; spoon the tapenade over the top. Garnish with walnuts. Surround with baguette slices or crackers.
Chocolate Almond Pound Cake
Makes 15-16 servings.
Pat Sinclair sweetens whipped cream with almond-flavored liqueur and adds a colorful garnish of fresh raspberries for an eye-catching presentation of her rich, delicious cake.
- 6 oz. of bittersweet chocolate, coarsely chopped
- 2.5 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup slated butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed, light brown sugar
- 4 eggs, room temperature
- 2 Tbsp. almond-flavored liqueur (such as Amaretto di Saronno) or 1 tsp. almond extract
- 1 tsp pure vanilla extract
- 3/4 cup 2 percent milk
- Powdered sugar for dusting
To make: put the chocolate in a medium bowl and set the bowl over, not in, simmering water; or use a double boiler. Stir occasionally until the chocolate is almost melted. Remove the chocolate from the heat and set aside to cool.
Place the rack in the lower third of the oven and preheat to 350F. Spray a 10-inch fluted tube pan with nonstick baking spray with flour, or generously grease and flour the pan, getting into the grooves. Sift the flour, baking powder and slat into medium bowl.
Beat the butter in the bowl of a heavy-duty mixer on medium speed until creamy. Gradually add the granulated and brown sugars. Beat for 2 minutes scraping the side of the bowl occasionally. Add the eggs one at a time. scraping the sides of the bowl after each. Add the liqueur, vanilla and cooled chocolate; beat for 2 minutes or until the mixture is very light and creamy.
Reduce the mixer speed to low. Add the flour mixture in 3 additions, alternating with 2 additions of milk. Scrape down the bowl after each addition. Beat until smooth, but no longer than 15 seconds. Pour into the prepared pan and spread evenly.
Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out dry. The cake will be starting to pull away from the sides. Cool in the pan for 10 minutes on a wire cooling rack.
To remove the cake, run a metal spatula along sides of the pan. Place a wire cooling rack over the cake, and invert. Allow to cool completely.
Sprinkle the cake with powdered sugar.
Pistachio Biscotti
Makes 2.5 to 3 dozen
Pat Sinclair's slightly moist biscotti are perfect for serving after dinner with hot espresso. To be ready for drop-in holiday guests, prepare this recipe from Sinclair's cookbook Baking Basics and Beyond, up to two weeks in advance. Store in a tightly covered container at room temperature, or wrap tightly and freeze.
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp salt
- 1/4 cup salted butter, softened
- 3/4 cup firmly packed light brown sugar
- 1 tsp pure vanilla extract
- 2 eggs, beaten
- 1/2 cup coarsely chopped salted pistachio nuts
- 1/2 cup white chocolate chips
To make: Place the oven rack in the middle of the oven and preheat to 350F. Line a baking sheet with parchment paper of lightly grease.
Combine the flour, baking powder and salt in medium bowl.
Beat the butter with brown sugar in the bowl of a heavy-duty mixer on medium-high speed until creamy, scraping down the sides of the bowl occasionally. add the vanilla and eggs, one at a time, beating after each, and scrape down sides of bowl once or twice.
Reduce mixer speed to low and add the flour mixture. Scrape down the sides of the bowl and beat until dough forms. Use a large spoon to stir in the nuts and chocolate chips.
Gather the dough together on a lightly floured work surface and divide in half. Dust your hands with flour. Shape each half into a 12-inch log and place about 4 inches apart on the prepared cookie sheet. Flatten the logs slightly.
Bake for 18-20 minutes or until firm to the touch. Reduce the oven temperature to 300F. Remove logs from oven, allow to cool on the baking sheet for 15 minutes. Slice the logs diagonally into 3/4-inch slices. Return the slices to the baking sheet.
Bake for 8 to 12 minutes or until lightly browned. Turning the slices once to toast the second side. Cool on a wire cooling rack.
