Something Extra Magazine - Holiday 2014

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Something Extra Magazine Online - Holiday 2014

For many Italian households, there's one item the Christmas holiday is not complete without. It's not ham or turkey, it's seafood. Known as the Feast of the Seven Fishes, this magnificent Christmas Eve meal has its origins in Southern Italian religious fasts, but has grown to become a tradition in Italian-American homes. Start your own family tradition by incorporating one, or all of these dishes, in your own holiday celebrations.


The 101
There are two ways to make a shrub. The first way is alot making simple syrup.

If you've never made simple syrup, it's 1 part sugar to 1 part water, simmered in a saucepan for about 3 minutes or until the sugar is completely dissolved. A "hot-processed" shrub takes this base concept and add vinegar for extra tart oomph, plus the fruit and herbs of your choice. However you choose to blend your shrub mixture, make sure to keep it refrigerated after making and don't keep it for too long!

The second option, and the type we're showing here, is a "cold-processed" shrub, which helps keeps the flavors brighter and less syrupy.


Pop, fizz, clink - a little bubbly makes spirits bright! Give your meals a sparkling new ingredient this holiday season. It's champagne, uncorked.

Translated as "Yule Log," the Buche de Noel (BOOSH duh noh-EHL) dates back to Europe's Iron Age to celebrate the winter solstice. We've given the traditional, French decadence a modern makeover with amaretto mascarpone filling surrounded by chocolate ganache.