Foto Solo: Cena di Natale 2009

Merry Christmas!

Cena di Natale 2009

After pouring over many, many recipes and researching Italian Christmas menus, I have formulated my own. Ecco qua...

Cena di Natale 2009

Antipasti

Pere con Proscuitto

Fichi cotti al forno con Gorgonzola Dolce

Primo

Inverno Lasagna Bianca

Contorno

Arrostito fagoli verdi e pomodorini

Dolce

Una selezione di biscotti festa fatti a mano 

 

Did you cheat and go straight to Google Translator???  Did you learn some new words in Italian?  I did. :)

Okay, sorry, enough of the Italiano...

Here, here...

photo

Christmas Dinner 2009

Appetizers

Pears wrapped with Proscuitto

Baked figs with Sweet Gorgonzola

Main course 

Winter White Lasagna

Side items

Roasted green beans and cherry tomatoes

Dessert
A selection of handmade holiday cookies

Buon Appetito and Merry Christmas!

Christmas Cookies

Baking cookies is one of my favorite holiday traditions.  There's nothing better than a little Christmas music, some kitchen-dancing, and seasonal cookies to 'rouse up my holiday spirit.  Maybe it's the fragrant dough, or licking the sweet icing off my fingers, or the childhood memories in the kitchen.  (Like the time when the dough was so stiff, we broke several wooden spoons trying to mix it.)  Or just maybe it's the "oohs" and "aahs" of friends and family when you present them with your sweet creations.  Whatever it is, it was happening this past Sunday.  It was the absolute perfect day for cookie baking.  Outside, it was a typical cold and snowy winter day, while inside we were warm- rolling, cutting, and baking this year's batch. 

I scoured many baking sites in search of a do-able cookie recipe.  As I have mentioned, I have limited equipment and even limited supplies.  Having no electric mixer is a big hindrance and I had to find a recipe that could pass with old-fashioned elbow grease.  I finally selected one from my favorite baking blog site Joy the Baker..... Chocolate Peppermint Sandwich Cookies!

Our final creation has similar taste and texture to an Oreo, but with a much more superior cream filling (pure white chocolate).  I'm lucky they tasted so good, and here's why...

Michael started out reading me the recipe from the computer.  As I was measuring the dry ingredients into my largest bowl (which happens to be a salad serving bowl), we realized not all the ingredients were going to fit.  I carefully switched them over into my pasta pot, trying to salvage as much as possible.  Michael then called out the last dry ingredient- 1.5 teaspoons of salt.  I filled up the 1 tablespoon with salt and said "Wow, that seems like a lot of salt.  Well, it does bring out the sweetness of the sugar" as I dumped it in to the pot.  Of course as soon as I did, Michael yelled "Was that a teaspoon or tablespoon?"  I frantically dug out the excess salt hoping that I didn't also remove the baking soda.  Michael tried to ease the situation by saying "Ah, it's okay.  It's not really an exact science."  No, actually, baking is an exact science.   Ideally, I would have tossed it and started over, but I didn't have enough cocoa powder for that.  I just crossed my fingers and hoped for the best...

 

In the end, they turned out way better than expected and received rave reviews from Michael's co-workers. 

I close this post with some reflection...  Most of the afternoon cooking projects I select have two things in common: they always take twice the amount of time I expect and hubby starts helping and then eventually takes over. :)

      

Holiday Recipe Hunt

I'm on a mission.  I'm searching out special seasonal recipes with Italian flair.  It's my first time cooking Christmas dinner.  And even though it's only for two, I'm aiming to make it special.  It's also our one and only Christmas in Italy, so I want to attempt something traditionally Italian. 

Vigilia di Natale (Christmas Eve) is usually meatless and the menu features seafood. My research lead me to the "Feast of the Seven Fishes."  It seems the tradition may have began in Sicily and worked its way across the pond to the Italian-Americans.  The number seven seems to symbolize the seven Sacraments of the Catholic Church.  It's questionable if the Italians actually apply this symbolism to their Christmas Eve meals.  I'll have to consult with my Italian acquaintances for further confirmation.  Regardless, in the Catholic faith, no meat is eaten on holy days and I am sure their dinners are laded with seafood.  Midnight Mass follows.  An interesting side note.... This year's Midnight Mass performed by the Pope at St. Peter's Cathedral will be held at 10 pm rather than midnight...I suspect due to the Pope's evening energy level.   

      

As with non-holiday cuisine, menu specifics for Cena di Natale (Christmas Dinner) vary based on the region. Pasta will definitely be present.  Here in the north, lasagna is a biggie, as is tortellini brodo (tortellini pasta in broth).  A roasted meat usually follows and the type- poultry, pork, or beef varies based on the traditions of the family and region.   

And let's not forget about New Years Eve.  It's also hubby's birthday, so I really want to provoke some shock and awe for that one.  I've found a champagne risotto combo that seems fitting.  I'm thinking of possibly a calamari antipasta to start...  I've already selected the recipe for his birthday dessert, but won't reveal until after the celebration.  I want to keep it a surprise....
   
New Years Day typically features lentils.  They are thought to bring prosperity and good fortune for the new year. 

Christmas sweets round out the list.  I usually make cream cheese cookies, actually a cookie/cake hybrid- the traditional Christmas cookie for my family.  I'm looking for a new recipe that I can master sans mixer.  (I'm working with very limited baking equipment.  At least I have measuring cups now...)