This was another fish at our Seven Fishes Christmas Eve dinner.

1. Combine the butter and oil in a saucepan and add the garlic. Cook over the lowest heat for 15 minutes without letting the mixture boil.

2. Chop the anchovies and add to the oil. Stir until the anchovies dissolve. Do not let the sauce boil or brown. Season with salt if needed. Keep hot over a candle or spirit lamp.

3. Prepare an assortment of raw vegetables, like cucumber, cauliflowerettes, strips of green pepper, celery, carrots and endive. Serve separately for dipping.

Posted by Angela under Appetizers, Christmas foods, Fish

INGREDIENTS:

INGREDIENTS:

• 12 3 to 4 inch long pickling cucumbers
• 2 cups water
• 1 3/4 cups white vinegar
• 1 1/2 cups chopped fresh dill weed
• 1/2 cup white sugar
• 8 cloves garlic, chopped
• 1 1/2 tablespoons coarse salt
• 1 tablespoon pickling spice
• 1 1/2 teaspoons dill seed
• 1/2 teaspoon red pepper flakes, or to taste
• 4 sprigs fresh dill weed

DIRECTIONS:

1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Posted by Angela under Appetizers, Picnic, Side Dishes, Snacks

INGREDIENTS:

• 2 cups water
• 1 cup dry white wine, such as Sauvignon Blanc
• 2 teaspoons coarse salt
• 1 dried bay leaf
• 1 pound medium shrimp, peeled and deveined, tails removed
• 2 tablespoons fresh lemon juice
• 1 tablespoon white-wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup plus 2 tablespoons creme fraiche
• 2 tablespoons finely chopped shallot
• 2 tablespoons minced fresh chives
• 2 small Belgian endives
• Thin crackers, for serving

DIRECTIONS:

1. Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes.
2. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces.
3. Whisk together lemon juice, vinegar, and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified.
4. Whisk in creme fraiche. Fold in shallot, chives, and shrimp.
5. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours).
6. Just before serving, separate endive leaves, and thinly slice crosswise. Fold endive into shrimp mixture. Serve on crackers.

Posted by Angela under Appetizers, Engagement Party Food