So here’s what I cooked up this holiday season.
- I started by making a couple of hundred Befana cookies, a traditional Italian Christmas cookie with flavors of sugar, orange, lemon, almonds and anisette.
- I then moved on to try something new: chocolate bark with orange peel and walnuts; and white chocolate bark with cranberries and pistachio nuts.
- On Friday night I had my brother-in-law and his wife over for dinner. They flew in from Florence, Italy (their Fall home) by way of Florida (their permanent residence). And so I made them something very Florentine, Ribollita soup, followed by a main course of roasted vegetable napoleons with a side dish of parmesan cups filled with porcini flavored orzo. I’ll post the recipe for the latter sometime this week.
- Then, last night on Christmas Eve, I had my brother’s family over along with my friend Danny and his daughter (my God daughter) Dani Siobhan. For that dinner I made fried calamari, roasted pepper shrimp saute, and homemade macaroni with meatballs. For the homemade macaroni guests had their choice of a bolognese sauce or an all vegetable red sauce made with carrots, celery and tomatoes. Recipes for this dinner will also be posted later in the week.
And now, today on Christmas Day, I can rest. But there’s no rest for Tricia who is obligated to make her Asian shrimp salad to bring over my brother’s house. It’s a great recipe that she found in a cookbook that a previous tenant left in an apartment she lived in years ago. It’s a crowd pleaser and now has become a Christmas Day tradition.
Merry Christmas to all and to all a good meal!
Find more recipes in the Food section.