Christmas Eve 2019
Christmas Eve 2019 will move away from tradition because we are home for this holiday. Traditionally over the past 15 years we have spent Christmas week in Aruba with family. In contrast, this year since the family could not travel together, we decided to stay home. As it turns out, the family will be split apart anyway. The grand girls are in Rochester with our daughter in law, visiting her sister’s family in their new home. Our daughter will be here with us. Our son will be flying for Fed Ex and spending Christmas alone in Omaha. As a result due to all of the travel, we will celebrate our family Christmas on Saturday.
Traditionally on Christmas Eve we have a meal that I had growing up…chicken sandwiches, potato salad, baked beans, chips and dip and a “world famous” (at least to us) cookie table. After dinner we would go to candlelight Christmas Eve services.
We are putting that tradition on the back burner this year as well. We will be attending a Christmas Eve Service at 3:30 at our church and a candle light Vivaldi Gloria service at 9:30 at Christ and St Lukes Episcopal Church. Between services we will have Christmas Eve Dinner.
Our daughter will be preparing a salad and halibut. Since she is doing the main course, I will prepare the vegetables and dessert. My favorite fish is halibut and we were gifted frozen filets. It will be a treat to enjoy recipe favorites that my daughter has prepared in the past.
Salad
Manchego Arugula Salad
Grated Manchego
Arugula
Sliced Almonds
Quince Vinaigrette
2 oz quince paste
1 T warm water
1 T Dijon
1/8 c white balsamic
1⁄4 EVOO
Salt & Pepper
Toss together arugula, manchego, and almonds. Toss with quince vinaigrette. Salt and Pepper to taste.
Entree
Macadamia Nut Crusted Halibut
2 pounds halibut, cut into 4 (8 ounce) portions
2 cups macadamia nuts, roughly chopped in a food processor
1 pinch cayenne pepper
Salt and black pepper, to taste
2 large eggs, whites only
3 tablespoons olive oil
Preheat the oven to 400 degrees F.
Lay the halibut on a clean work surface. Season each piece with the salt, pepper, and cayenne. Using a brush, quickly spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nuts. Press the nuts into the fish to secure.
Heat a large saute pan coated with the oil to medium heat. Place the fish, macadamia side- down, in the pan and sear for 3 to 4 minutes, until the macadamias are golden brown. Flip the fish and cook for another 3 minutes. Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes.C
Accompaniments
Holiday Tropical Salsa
1/3 cup each: pineapple, mango, and papaya, medium dice 1 tablespoon jalapeno, finely chopped
2 limes, juiced
1/4 cup red onion, finely chopped
Salt and black pepper, to taste
In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion. Toss gently and season with salt and pepper. (Amy added 1 Tbs. zest of an orange and a lime)
Sauce
1/4 cup shallots, sliced
2 tablespoons garlic, finely chopped 2 tablespoons butter
1/2 cup ponzu
2 tablespoons Mirin
Salt and black pepper, to taste
1 tablespoon tahini
Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes in a pan over medium heat. Add the ponzu, mirin, salt, and pepper and allow to boil. Remove from heat and pour in a blender. Add the tahini, blend and add the remaining tablespoon of butter.
Serve the sauce under or alongside the fish. Top with salsa or serve on side.
Sides
The vegetables I will prepare are not that extravagant. Fresh asparagus prepared a new way and roasted brussels sprouts with manchego and almonds.
I always try at least one new recipe for special dinners…today two new vegetable recipes! I added the brussels sprout recipe after reading the ingredients of the salad. It should make a good pairing.
Appetizers and Dessert
Finally to finish the dinner equation I have left overs…yes I said it, left overs for Christmas Eve 2019. We had my daughter’s 50th birthday celebration 4 days ago. As a result I have a lovely salmon spread and charcuterie spread for appetizers and birthday cake for dessert. In addition I have a Quilt Gone Cranberry Pie.
I am looking forward to a day of relaxation and meditation combined with a fine meal. There will be cooking, but the kind of preparations that are festive and fun. This is the eve of Christ’s birth. Tomorrow is Christmas!
