Previous Steps: Prep, The Plan

The Feast of the Seven Fishes

Christmas Eve 2013

Menu

Shrimp Cocktail with Two Sauces

adapted from Poached Shrimp by Tyler Florence

and featuring my own Spicy Cocktail Sauce

Baccala Mantecato on Crostini

adapted from Lidia Bastianich’s Baccala Mantecato

Sardine Bruschetta

adapted from Sardines on Toast (MarthaStewart.com)

Seared Tuna & Avacado in Boston Lettuce Cups

Baked Bay Scallops

adapted from Capesante al Forno (bell’alimento)

Clams & Sausage

Stuffed Calamari

adapted from Stuffed Calamari (Feast on History)

and Stuffed Calamari (Saveur)

Baccala con Potate

adapted from Salt Cod with Tomatoes and Capers (Baccalà alla Vesuviana)

and Baccala with Tomatoes and Potatoes (Mangia Bene Pasta)

Pizzelles

Recipe from the recipe book in the box

Pear & Amaretto Almond Crisp

Adapted from a recipe in a book (whose publishers don’t like being mentioned in blog posts)

The Menu

Shrimp Cocktail with Two Sauces

Cooking the bacala for the Baccala Mantecato

Baccala Mantecato

Just baked Pear & Amaretto Almond Crisp

Artisan bread from Tired Hands Brewery in Ardmore, PA

Butter and radish spread for the Sardine Bruschetta

Sardine topping for the bruschetta

Sardine Bruschetta

Table set

Sideboard set

Seared Tuna wrapped in Boston Lettuce

Seared Tuna wrapped in Boston lettuce

Bay scallop prep

Into the baking dish

All done

So yummy

Stuffed Calamari was not the most successful dish of the bunch.

Pear & Amaretto Almond Crisp

Merry Christmas!