Appetizer Italian fried shrimp Antipasti. Soup Zuppa di Pesee. Salad Salad with Tuna and Greens

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1 CHRISTMAS EVE is my second favorite holiday. It is when my family all gets together and we enjoy an Italian feast that last for hours. I remember my grandmother at the stove stating early in the morning. Our family enjoys the fried shrimp and my mother still makes over 10 pounds (and it is just the appetizer). I am going to include a healthier version! I must let you know once you make this shrimp dish it will become a family tradition in your house too! Because I am Italian our is very Italian and pretty basic. Appetizer Italian fried shrimp Antipasti Soup Zuppa di Pesee Salad Salad with Tuna and Greens Small Plates B ccala Italian Meatballs with Gluten Free Pasta (or Spaghetti Squash) Herbed Cauliflower and Broccoli with Parmesan Dessert Individual baked apples 86 Cindy s Table

2 ITALIAN FRIED SHRIMP You can t have an Italian without fried shrimp. Yes, it is a lot of work but you can make this dish in advance and keep in the oven on warm until ready to serve. Have some marinara sauce on the side for dipping.. This may be a tradition you want to start Now!! My mother and grandmother use breadcrumbs therefore if you can find gluten free breadcrumbs then go ahead and go for it!! for Shrimp 2 1/2-3 pounds large Shrimp, peeled and deveined 3-4 large eggs 2 tablespoons arrowroot powder or gluten free flour 2 cups marinara sauce for Breading 2 teaspoons Arrowroot Powder or 1/4 cup gluten free flour 1/2 teaspoon dried parsley 1 cup Almond Flour 1/2 teaspoon onion powder 1 cup unsweetened Coconut Flakes 1 teaspoon garlic salt 1 teaspoon dried basil 1 1/2 teaspoon sea salt 1 teaspoon freshly ground pepper Coconut Oil (for frying) Preheat oven to 150 degrees F and set a baking sheet pan in the oven lined with foil. 1 In a large bowl whisk eggs and add arrowroot powder or gluten free flour. 2 In a large baking dish add all of the breading ingredients (except for the oil) and combine together with a fork. 3 Take your deep fryer or large cast iron pan and fill 1/2 of the way with coconut oil. Using a candy thermometer heat to 350 degrees F. 4 In batched add a handful of shrimp into egg batter then using a slotted spoon coat in the breading. Add into the fryer for about 7-8 minutes. (I recommend you doing a test batch with only 2 shrimp and time them until they are done) The shrimp will turn pink. 5 As you do this in batches carefully spoon from the hot oil to the heated pan in the oven. 6 Warm you marinara sauce and have it ready for dipping! 87

3 ANTIPASTO PLATTER This platter can be found in most of our family holiday dinners! I leave it out as an appetizer and what ever is left over goes into a smaller platter and served at dinner! There is normally nothing left over as most of my family will plop the meats into their green salad. 1/4 pound of each: o Hard salami (sliced in half) oprosciutto (rolled tightly) omortadella (sliced in half and rolled o Capicolla (hot or sweet) o Pepperoni 3 1/4-inch slices of provolone, cubed 2 large mozzarella balls, chopped into bite-size pieces (or get a small container of the small balls) 1 can Italian anchovy filets, drained 3 hard-boiled eggs 1 roasted red pepper or 3 slices out of a jar (patted dry) 2 stalks celery, cut into small pieces 1 small jar marinated mushrooms, drained 1 jar marinated artichoke hearts, drained Small container of pepperoncini peppers (or any favorite peppers, or stuffed peppers) 1 Arrange the meats in rolls onto a large serving platter. 2 My suggestion: Mortadella first around the entire platter, then a row of rolled prosciutto, then a row of salami (fit some in between the prosciutto), then a row of capicolla, then pepperoni. 3 The next row is a mix of the provolone cubes and mozzarella ball. Arrange the celery, mushrooms, artichoke hearts, and peppers in small piles in the center of the plate. 4 Spread the anchovies on top. Slice the eggs into quarters and fit them in the edges between the cheeses and the middle mixture. 5 This can be made the morning before your guests arrive Cindy s Table

4 ZUPPA DI PESCE We mostly enjoy fish dishes for our family dinner. This is a great fish soup! This pot would be sitting on the stove and there really isn t a time to indulge. Just go over to the stove and pour yourself a bowl and go sit with the family. Basically the foods is out and eat what you want when you want. EAT AND BE MERRY! 1/2 cup olive oil (divided) 1/4 teaspoon red pepper flakes (optional) 2-3 garlic cloves, minced 1 onion, finely diced 1 cup dry white wine 2 roma tomatoes, seeded and chopped 1 bay leaf 1 1/2 teaspoon dried parsley or a handful of fresh parsley, chopped 2 cups fish stock (or chicken stock) 2 pounds white fish fillets (cod, sea bass or halibut) 1/2 pound bay scallops 1 pound mussels, cleaned Sea salt and pepper to taste 1 Lightly rinse fish and wipe with a clean white paper towel 2 Cut fish into 2-3 inch chunks. 3 Take a large pot (cast iron is perfect). Heat over medium heat with 2 tablespoons olive oil. 4 Add garlic and red pepper flakes. Sauté for about 2 minutes (until the garlic turns brown). 5 Using a slotted spoon remove garlic from pan and discard. Keep oil! 6 Add onion and let sauté for 1 minute. Add wine, tomatoes and bay leaf and let reduce to 1/2. 7 Add parsley then stock. And bring to a simmer. 8 Add all fish and season with salt and pepper. Cook until mussels open and fish is cooked. 9 Keep warm on stove and let each person drizzle olive oil after they scoop soup into their bowl Cindy s Table 89

5 SALAD WITH TUNA AND GREENS This salad goes with the fish theme for. It also goes well if you want to add any of the meats from the antipasto. I recommend Cento brand tuna but you can use any Italian tuna in olive oil. 1 large container of mixed greens or romaine lettuce 8-10 ounces olive-oil packed Italian canned tuna, drained 1 small red onion, thinly sliced 2 celery stalks, chopped 2-3 teaspoons capers, drained 3/4 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1/4 cup quality olive oil 1 lemon, juiced 1 clove garlic, minced 1/2 shallot, minced 1 In a large serving bowl add your lettuce. 2 Next add flaked tuna, red onion, celery, capers, salt and pepper. 3 In a small bowl whisk together olive oil, lemon juice, garlic and shallot. When ready to serve pour over salad. 4 Put the beans into a salad bowl and crumble the tuna in large pieces over the top Cindy s Table

6 BACCALA I am sure you are asking What is Baccala! I have been eating baccala since I was a little girl. My grandmother only made this once a year on this very day! My grandmother called Christmas the Fiesta of 7 Fishes Here is a little information on baccala - It is a salt-cured cod. Before there was refrigeration this is how the fish was preserved. You must soak the fish overnight and change the water often. Here is the way this fish is prepared! If this is too much for you then go and purchase a fresh piece of Cod and bake with lemon juice and rosemary! This recipe will feed 6 people so you can adjust accordingly. The fish does become flakey when cooking Be gentle! 5-6 Fillets of baccala 1 yellow onion, finely chopped 3 garlic cloves, minced 1 (28 oz can) whole peeled tomatoes (recommended - San Marzano) 1/2 cup - pitted black olives 1 tablespoon capers, drained Almond flour or Gluten Free flour to coat the fish Olive oil or Coconut oil 1/4 teaspoon red pepper flakes (optional) 1 teaspoon sea salt 3/4 freshly ground pepper 1/4 cup pine nuts 1. Take a large bowl and fill with cold water. 2. Use a rolling pin or mallet and lightly hit the fish to loosen up the salt. 3. Soak overnight (or up to 2 days) in cold water. Try to change the water at least 3-4 times. 4. Drain and remove the salt and discard the bones. 5. Cut the fish into large pieces. 6. In a sauté pan add a little olive oil and add onion and garlic. Let cook for about 1 minute. 7. Coat each piece of fish with flour and give a little shake. You may need to add a little more olive oil. 8. Sauté each side of fish for about 1 1/2 minutes (just to brown). After you brown both sides add in the tomatoes, olives, capers, red pepper flakes. Let cook for about 3 minutes on medium then taste for salt and pepper. 9. Take a small sauté pan and add pine nuts over medium heat. Just until they are lightly toasted. Add to the baccala pan. Cindy s Table 91

7 SPAGHETTI AND MEATBALLS After all the fish we just consumed it is now time for the spaghetti and meatballs. The meatballs have been on the stove top teasing us all day! However, we have snuck over to the stove and dipped gluten free bread into the sauce. Now we know why Nana made such a big pot of sauce! As far as the spaghetti is concerned! This is my view. Enjoy it is and there are so many delicious gluten free pasta choices or you can use spaghetti squash. The meatballs are really the star of the plate! My recommendation to you is Start your sauce first thing in the morning! Get the meatballs going and just let them simmer all day. You can also use a large slow cooker that you may want to hide to ensure there are some left for dinner! for Meatballs 1 pound ground veal 1 pound ground pork 3/4 pound ground beef 1/2 cup Italian gluten free breadcrumbs or almond flour 1/2 cup freshly grated Parmesan cheese 1 teaspoon dried basil 1 teaspoon dried oregano for Sauce 1 tablespoon good olive oil 1 cup chopped yellow onion (1 onion) 2 teaspoon minced garlic 1 (12-ounce) can tomato sauce 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 large eggs, beaten Unsalted organic butter Olive oil 1 can tomato paste and hot water 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper For Serving Freshly grated Parmesan 1 Place the ground meats, bread crumbs/almond flour, seasonings, Parmesan, salt, pepper, and eggs in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. 2 Pour equal amounts of butter and olive oil into a cast iron or heavy duty sauce pot to a depth of 1/4 inch. Heat the oil. Very carefully, in 92 Cindy s Table

8 batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don t clean the pan. 3 For the sauce, heat the olive oil in the same pan. Add the onion and sauté over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Start scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, tomato sauce, parsley, salt, and pepper. 4 Bring to a boil, add paste, and stir well. To make sure you get all of the paste, add hot water, stir around with a spoon and pour into sauce mixture. 5 Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. 6 Serve with you decided side and pass around the grated Parmesan.. Cindy s Table 93

9 HERBED CAULIFLOWER AND BROCCOLI WITH PARMESAN Cauliflower and Broccoli just belong together! This is a perfect side dish for this amazing meal! 2 heads cauliflower, cut into florets 3 tablespoons olive oil 2-3 cloves garlic, finely chopped 1 1/2 teaspoon parsley or 1 tablespoon fresh parsley 1 teaspoon basil 1 teaspoon thyme 1/2 cup fresh parmesan cheese (divided) 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper Preheat oven to 375 degrees F 1. Prepare a large baking pan by coating with oil. 2. In a large bowl all ingredients (only use 1/4 cup parmesan cheese) and combine together. 3. Bake for 30 minutes or until cauliflower is tender and browned. You will want to check often and flip cauliflower around. 4. Take out of the oven and sprinkle with remaining parmesan cheese and serve 94 Cindy s Table

10 INDIVIDUAL BAKED APPLES As you know by now this Italian family loves Italian food. Therefore there will be Italian cookies on the table from the local bakery. I also love the smell of apples and cinnamon. Everyone can pick their apples dessert and enjoy! This recipe makes 6 apples plan accordingly! 5 large apples 1 cup pure maple syrup 1/4 cup walnuts, chopped 1/4 cup pecans, chopped 3 teaspoons cinnamon 3/4 teaspoon nutmeg 4 tablespoons unsalted organic butter, cut into pieces Gluten free ice cream or homemade whipped cream for topping (optional) Heat oven to 400 F. 1 Remove the core and trip about 1/4 slice from the bottom (to help stand in the pan) using a paring knife. 2 Using a paring knife, remove the cores and trim about a 1/2- inch slice from the bottom of each apple, so they sit flat. Place the apples in an ovenproof skillet or 8- to 9-inch baking dish. 3 Drizzle with the syrup. Divide the walnuts and raisins among the apples, filling the cavities, and place any extra in the dish. Dot the apples with the butter. Bake until tender, 40 to 50 minutes. 4 If using a baking dish, pour the liquid from the dish into a skillet. Bring to a boil over medium heat. Cook until it thickens slightly, 2 to 3 minutes. Spoon the sauce over the warm apples and serve with the ice cream, if desired. Cindy s Table 95

11 Christmas Day Dinner CHRISTMAS DAY DINNER Christmas Dinner is another big day at our house. Since is more of an Italian menu we change it up a little on Christmas day since we are with my husbands family. I do sneak in an Italian dish and there is always too much food but everyone is used to that by now! This is a big menu but I am serving food all day, as it is more of an open house and buffet style. So depending on what time you arrive different food is on the counter for enjoying! Appetizer Marinated Olives Lemon and Garlic Chicken Drumsticks Soup Italian Wedding Soup Main Course Holiday Beef Tenderloin Lamb chops and Artichokes Zucchini Lasagna Side Green Beans with Lemon Vinaigrette Sweet Potato Soufflé Dessert Christmas Coconut Chocolate Nut Balls 96 Cindy s Table

12 Christmas Day Dinner MARINATED OLIVES Mixed green and black olives Olive oil, to taste Lemon zest, to taste Crushed red pepper flakes, to taste Rosemary sprigs, crushed Kosher salt, to taste Slivered garlic, to taste 1 If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. 2 Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. 3 Let marinate at least overnight and up to a couple weeks in the refrigerator - they ll only get more flavorful.. Cindy s Table 97

13 Christmas Day Dinner LEMON AND GARLIC CHICKEN DRUMSTICKS This is a great appetizer that keeps warm well in your chaffer dish or low temperature in the oven! 3 pounds drumsticks 1 1/2 teaspoon sea salt 1 teaspoon freshly ground pepper 1 lemon, juiced 1/4 cup chicken broth 6-8 garlic cloves, whole 2-3 lemons sliced Preheat oven to 375 degrees F 1 On a large baking dish season chicken with sea salt and pepper. 2 Coat chicken with lemon juice and chicken broth then place garlic cloves and lemon slices around the chicken. 3 Bake in the oven for minutes. The juices will run clear when pierced with a fork 98 Cindy s Table

14 Christmas Day Dinner HOLIDAY BEEF TENDERLOIN This is a standard dish for our annual holiday party. If you prepare it the night before it is ready for your party. It is an effortless wonder! 8 ounce light sour cream 2 tablespoons dijon mustard 2 tablespoons prepared horseradish 1 bottle of red and green whole peppercorns 1 (3-6) pounds of beef tenderloin - trimmed Sea salt 1 cup chopped fresh parsley 1/2 cup organic butter, softened 2 tablespoons of dijon mustard We like to garnish with roasted brussels sprouts and baby artichokes. Preheat oven to 350 degrees F 1. Combine the first 3 ingredients then cover and chill. 2. In a small mixer process lightly until chopped (you still want to see the red and green peppercorns) Put in a bowl 3. Place the tenderloin on a lightly greased rack in a shallow roasting pan. Add salt to the beef for season 4. Combine parsley, butter and 3 tablespoons of mustard together in a small bowl and rub on the beef 5. Pat the peppercorn mixture evenly on the tenderloin. 6. Cover and chill up to 24 hours - for at least 3 hours 7. Bake for 50 minutes or until a meat thermometer registers 145 (medium rare) in the center of the beef. 8. It will continue to cook while resting but if you want it (medium) then the thermometer should be at Cover loosely with aluminum foil for at least 10 minutes before slicing Serve with the sour cream mixture for dipping. Cindy s Table 99

15 Christmas Day Dinner LAMB CHOPS WITH ARTICHOKES 3 tablespoons Olive Oil, divided 4 garlic cloves, minced, divided 2 teaspoon dried thyme or 1 tablespoon fresh 2 teaspoons minced fresh rosemary, divided 1 lemon, zested 2 (8 oz ) packages frozen artichoke hearts, thawed 1 1/2 cups low sodium chicken broth 2-3 pounds 1 inch thick loin lamb chops 1 Heat 2 tablespoons oil in large sauté pan over medium-high heat. 2 Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon zested lemon; stir 30 seconds. 3 Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes. Remove from heat. 4 Sprinkle lamb with remaining garlic, thyme, rosemary, salt and pepper. Heat remaining oil in another large sauté pan over medium-high heat. 5 Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to your decorative holiday platter. 6 Spoon off fat from sauté pan with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. 7 Spoon artichoke mixture around lamb. Sprinkle with remaining lemon peel and serve! NOTE: I like to sauté cherry tomatoes in olive oil and garlic and top my lamb and artichoke dish right before serving on the platter then garnish with extra rosemary Cindy s Table

16 Christmas Day Dinner ZUCCHINI LASAGNA You can also use butternut squash to this recipe! 2-3 medium zucchini, sliced lengthwise about 1/4 inch 1 pound lean ground beef 1 small yellow onion, chopped 1 (14oz) can diced tomatoes 1 (6 ounce) cans tomato paste 2-3 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon dried thyme 1/4 cup water 1/8 teaspoon pepper 1 (12 ounce) container ricotta cheese (optional) 1 cup mozzarella cheese, shredded (divided) 1 large egg, lightly whisked 1 teaspoon parsley Preheat oven 350 degrees F 1. In a large pot boil water and generously salt. Add in zucchini and boil for about 3 minutes until tender, drain and set aside. 2. In a sauté pan brown ground beef and onions until tender; drain fat. Add next 8 ingredients and simmer for about 10 minutes. You will start to smell the delicious meat sauce! 3. In a medium bowl combine ricotta, 1/2 cup mozzarella cheese, egg and parsley. 4. Prepare your 9x13-baking dish and lightly coat the bottom with meat sauce (mostly sauce) then add a layer of zucchini, next add a layer of the meat sauce (I like to use a slotted spoon and try to make this layer mostly meat). Top with another layer of zucchini, a light cheese layer, top with last layer of zucchini. Add sauce to cover zucchini. 5. Bake for 20 minutes. Add remaining mozzarella cheese and bake for another 15- minutes until cheese and melted and bubbly. Let rest for 5 minutes, slice and enjoy! Cindy s Table 101

17 Christmas Day Dinner CHRISTMAS COCONUT CHOCOLATE NUT BALLS 1/2 cup walnuts 1/2 cup almonds 1/2 cup cashews 8 pitted dates 1/2 cup unsweetened shredded coconut, plus 1/4 cup (or more) for rolling 1 1/2 tablespoons coconut oil, melted 3/4 teaspoon vanilla 1 teaspoon cinnamon tablespoons honey 1 tablespoon coconut butter 1/4 cup shredded organic dark chocolate 1. In your food processor add walnuts, almonds and cashew. Give a pulse 3 times. Then add in dates and 1/2 cup coconut. Pulse again for 3 times. 2. Add in coconut oil, vanilla, cinnamon, honey and coconut butter. Pulse until the mixture is set together. Add in chocolate and pulse 2 times. 3. Add mixture to a large bowl or on a board. 4. Take a large plate and add 1/4 cup shredded coconut. 5. Prepare a baking sheet (I line with parchment paper). 6. Using a mini melon scoop or a tablespoon roll into balls (using your hands). 7. Roll balls into coconut and put on your prepared sheet pan. 8. Refrigerate for at least 1 hour. CINDY S TIP These can be made 2 days in advance. After you refrigerate for 1 hour place into a container or large bowl with a cover until ready to serve! I like to take them out about 1 hour if making in advance to bring up to room temperature. This is a great time to take out the beautiful Christmas platter. To decorate sprinkle some coconut and shredded chocolate on the bottom of the platter then add Coconut Chocolate Nut Balls! Cindy s Table