Christmas Eve
Dec. 24th, 2025 09:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cornerofmadnessAfter a rough start to the day (Dad naturally) the rest of the day went well. My brother and Sister in Law always come here for Christmas Eve dinner (and we used to do midnight mass but they only do mass here like around noon any more so...)
It was the feast of seven fishes...or in this case the four fishes (ah well) I made a salted anchovy bruschetta
Salted Anchovy Bruschetta
1 baguette, sliced into 1/2-inch thick slices (this time I used a Tuscan garlic bread sliced and cut in half)
1/2 cup unsalted butter, softened OR a tablespoon on butter (to thinly spread on bread before baking) and a ½ cup of mascarpone (after bread cools)
2 oz. anchovy fillets in oil, drained and finely chopped OR a tablespoon of anchovy paste
2 cloves garlic, minced
1 teaspoon lemon juice
Zest of one lemon
1 tablespoon chopped fresh parsley
1. Heat your oven until it is at 375°F (190°C).
2. Single layer: Baguette slices, baking sheet. Place in a layer, on a sheet, with each slice laid out individually in the manner of a layer cake.
3. Gently coat each slice with butter.
4. Place the oven
5. In a small bowl, mix the following: softened butter or the mascarpone, finely chopped anchovy fillets, minced garlic, lemon juice, and chopped fresh parsley.
6. Combine the ingredients thoroughly until everything is well mixed and smooth.
7. When the baguette slices have been toasted, take them out of the oven and let them cool (either completely if you plan to eat this cold or just a few minutes if you want to eat it hot)
8. Apply a large amount of the anchovy butter or mascarpone mixture evenly across the surface of each slice.
9. If desired, additional fresh parsley may be used as a garnish.
10. Serve the bruschetta warm or cold
Shrimp scampi, lobster tails and Venetian Style Scallops Steak was the other protein (since prime rib was ridiculous this year) We can pretend steak was baccalà (which sucks anyhow, sorry Italy)
We exchanged gifts, played games, have had very many mocha espresso martinis. Now to get thru tomorrow (which I expect to be worse)
Day 24 tea Red Velvet Cupcake Rooibos Herbal Tisane Rooibos, organic cacao nibs, coconut pieces, red velvet cupcake flavoring and raspberry pieces., not as ick as most red rooibos doesn't taste of chocolate or raspberry does give hints of coconut
Back when LJ was far more active (as I say every year) they had the caroling around the journal. I still do this because it makes me happy.
It was the feast of seven fishes...or in this case the four fishes (ah well) I made a salted anchovy bruschetta
Salted Anchovy Bruschetta
1 baguette, sliced into 1/2-inch thick slices (this time I used a Tuscan garlic bread sliced and cut in half)
1/2 cup unsalted butter, softened OR a tablespoon on butter (to thinly spread on bread before baking) and a ½ cup of mascarpone (after bread cools)
2 oz. anchovy fillets in oil, drained and finely chopped OR a tablespoon of anchovy paste
2 cloves garlic, minced
1 teaspoon lemon juice
Zest of one lemon
1 tablespoon chopped fresh parsley
1. Heat your oven until it is at 375°F (190°C).
2. Single layer: Baguette slices, baking sheet. Place in a layer, on a sheet, with each slice laid out individually in the manner of a layer cake.
3. Gently coat each slice with butter.
4. Place the oven
5. In a small bowl, mix the following: softened butter or the mascarpone, finely chopped anchovy fillets, minced garlic, lemon juice, and chopped fresh parsley.
6. Combine the ingredients thoroughly until everything is well mixed and smooth.
7. When the baguette slices have been toasted, take them out of the oven and let them cool (either completely if you plan to eat this cold or just a few minutes if you want to eat it hot)
8. Apply a large amount of the anchovy butter or mascarpone mixture evenly across the surface of each slice.
9. If desired, additional fresh parsley may be used as a garnish.
10. Serve the bruschetta warm or cold
Shrimp scampi, lobster tails and Venetian Style Scallops Steak was the other protein (since prime rib was ridiculous this year) We can pretend steak was baccalà (which sucks anyhow, sorry Italy)
We exchanged gifts, played games, have had very many mocha espresso martinis. Now to get thru tomorrow (which I expect to be worse)
Day 24 tea Red Velvet Cupcake Rooibos Herbal Tisane Rooibos, organic cacao nibs, coconut pieces, red velvet cupcake flavoring and raspberry pieces., not as ick as most red rooibos doesn't taste of chocolate or raspberry does give hints of coconut
Back when LJ was far more active (as I say every year) they had the caroling around the journal. I still do this because it makes me happy.
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