My second holiday cooking project is a Feast of Seven Fishes for my family. Instead of doing this annual seafood extravaganza on Christmas Eve, as is traditional, we are doing it on Saturday, when everyone can make it.
This year I am changing the much loved pasta course to a homemade lobster and crab ravioli that Phineas and I tested last week. The seafood flavor is the star of the show. I think the 50/50 ratio of seafood to mascarpone allows the sweetness of the crab and lobster to shine.
(Note to self: I need more recipes in my collection which call for lighting things on fire. I love any excuse to flambe. It's exciting and dramatic. And I managed to do it without burning down the house or injuring innocent bystanders.)
So now we've got a bunch of the ravioli in the freezer.
Next up: antipasti.