Holiday, The Seven Fishes

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A popular southern Italian tradition celebrated all over the world, is the Feast of the Seven Fishes. In Italy it is called “la cena della vigilia,” or Christmas Eve Dinner, December 24th; observed by abstaining from eating meat on Christmas Eve and enjoying the holiday meal with family, filled with a seafood spread.

WHY SEVEN?:

Some say the number seven represents the seven sacraments, seven days of creation, or simply the fact that seven signifies

perfection

in the Bible. This may be speculation, however what is known is that this celebration is something that is very much appreciated and shared by most Italians and lovers of fish.

Fish:

You will find virtually any Mediterranean fish prepared from this region. Everything from anchovies to eel. Popular fishes in the feast include calamari, smelts, clams, and shrimp. 

One of my favorite is baccalá, a dried, salted cod. 

Baccala How To:

To reconstitute the baccalá, you soak it for two days, changing the water three or four times.

I prepare the baccalá several ways including sauted and with tomatoes, but it's also quite popular to prepare it in the oven with potatoes or even in a salad with potatoes and black olives.

The Seven Fishes is a feast that brings family and friends together to celebrate a very important evening, and the seafood is only the centerpiece of what really takes place... keeping a tradition alive with family and friends.

Isn’t this what holidays are really about?

Buone feste!

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Linguini Calamari Sauce

Baccala and Potato Recipe

Capitone Arrosto & Fritto

Clam Pie Recipe

Mussels in White Wine Sauce

Stuffed Calamari Recipe

Shrimp Risotto Recipe

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Mini Sausage & Artichoke Calzone

Calzone is a very popular side or main dish, so I have adapted it for appetizer bite-sized portions. It's very flexible; you can dress it up or down. You can give the piggy in the blanket the night off this holiday.

Calzone comes from the Italian word meaning “trouser leg” (plural: calzoni) but it looks more like a turnover. Calzone is made from pizza dough and stuffed with many toppings you would use on a pizza. As one story goes, peasants found it messy to carry pizza into the fields for lunch, so some enterprising cook came up with the idea of folding the pizza in half and cooking it that way.

Mini Sausage & Artichoke Calzone

From George Hirsch Living it UP! TV series | chefgeorgehirsch.com

Makes four-six hors d'oeuvre servings

one recipe, George's Pizza Dough (or store bought), divided into two pieces
2 Tablespoons olive oil
8 ounces fresh mozzarella, shredded
8 ounces Italian sausage, cooked & chopped
1/4 cup artichoke hearts - canned or frozen, chopped
2 Tablespoons Parmesan cheese
fresh ground black pepper

1 cup Tomato Sauce
Pre heat oven to 375 degrees.

Flatten out both pieces of dough into rectangle shapes.  Cut both pieces of dough into three to four pieces depending on how small you want to make your Calzone. A good rule to follow is to make them one bite size.  

Keeping filling off the edges, layer each piece of dough with a teaspoon of mozzarella, sausage, Parmesan cheese, artichokes, and black pepper. Brush inside edge of dough lightly with water.  Fold over the dough into a pocket and seal edges.  Pierce the dough with the point a small knife with three small holes to allow steam to escape.

Brush outside of Calzone with olive oil and place on a baking pan or pizza stone.  Calzones can also be baked on pre-heated bricks that are set in oven or on a medium temperature grill surface.  

The calzones will bake in about 10-12 minutes. 
To check doneness, the bottom of the calzone will have a hollow sound when tapped with your finger.

Serve tomato sauce on side.

Tip: Sausage and artichokes can be substituted with cooked spinach broccoli flowers, mushrooms, or ham and your imagination.

George’s Homemade kitchen Christmas Pick 5

inspirations are opportunities to try something new...

Taste-fully giving gifts and warming recipes for entertaining this holiday!

Enjoy my Bologna Inspired  Tortellini Basil Soup with warm Biscuits and a crisp Fennel & Green Bean Salad.

Homemade Eggnog

No Bah Humbug! I just watched A Christmas Carol, the 1938 version. It inspired me to help you serve up some homemade eggnog for everyone. I know- eggnog can be found this time of year in the dairy case of most grocery markets. But, here's a good way to put your own mark on this holiday season with a nice do-it-yourself version.

Create your own spin on the nog; how about a wee bit of B & B or Grand Marnier, even sans the alcohol, or add a squirt of chocolate syrup for the kids. It’s just another way to celebrate the holiday. Oh, and don’t forget the chestnuts roasting on an open fire. OK, open fire not required.

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Eggnog 

by Chef George Hirsch

Makes 4 Servings

6 egg yolks, save the whites *see below
2 cups milk
2 cups heavy cream
1/2 cup bourbon, or rum
1/4 brandy
1/2 cup pure cane sugar, or Turbinado
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon fresh grated orange rind

Using a mixer with a whip attachment on medium speed; whip the egg yolks until light in color, about 4-5 minutes. Add sugar and mix until completely dissolved. Set aside.

In double boiler, combine the milk, heavy cream, vanilla, cinnamon, nutmeg, orange rind and bring to a boil, stirring occasionally. Remove from heat and combine, while tempering the hot milk-cream mixture into the egg-sugar mixture.

Return all ingredients to double boiler and heat constantly stirring with a spatula until the mixture reaches 160 degrees (well below simmer), eggnog begins to resemble custard.

Remove from the heat, stir in the bourbon, and brandy. Pour into a bowl, cool and refrigerate for at least two-four hours. Best if refrigerated overnight.

Serve in cups with a shaved chocolate, or unsweetened cocoa powder dusted on top.

Optional Toppings: with a dollop of *meringue (made from all the left over egg whites), or ice cream, or whipped cream.

Holiday on the Cutting Edge

Need a gift inspiration this holiday?

I’ve used Mercer’s knives for almost thirty years; they were the knives I choose for my culinary students back then because they deserved the best. This is quality that lasts a lifetime and I am proud to have Mercer Cutlery partner with me for my cooking and lifestyle series on public television. You may even say I am living on the cutting edge!  

Once you have a good knife, sharpen your knife skills by chopping veggies for my warm and comforting Tuscan Artichoke Soup.  

To learn more about Mercer Cutlery.