Happy holidays everybody.
December is here, Christmas, Hanukah, Kwanza and New Year’s Eve but the fun doesn’t stop there.
There are plenty of other holidays out there to celebrate in December. National Fritters Day is December 2, National Cotton Candy Day is December 7, December 13 is National Ice Cream Day and December 16 is National Chocolate Covered Anything Day. Juanita and I celebrate that one in bed with a squeeze bottle of Hershey’s syrup.
National Roast Suckling Pig Day is December 18, Maple Syrup Day is the 16th and December 29 is Pepper Pot Day.
So what’s with all of these food celebrations day? Here is one of my favorite food holidays.
National Bouillabaisse Day December 14
1 Lb. Cod Fillets, Slivered
1 Lb. Shrimp, Shelled, Tail-on
14 Oz. Clams, in Shells
2 Cans Crab Meat, Minced
6 Oz. Salmon
1 Cup Onion, Sliced
1 Cup Celery, Diced
1 Clove Garlic, Peeled & Smashed
⅓ Cup Butter
2 Cups Clam Juice
1 Cup Water
2 14 Oz. Cans Tomatoes
1 Tsp. Dried Basil
2 Bay Leaves
Pinch of Salt/Freshly Ground Black Pepper
Sauté garlic, onions and celery in the butter.
Cut up the fillets of fish in 1 1/2″ chunks.
In a large pot combine the sautéed mixture with tomatoes, clam nectar, water, basil, bay leaves and pepper.
Bring to a boil, reduce heat and simmer for 10 minutes.
Add fish chunks, cook 5 minutes.
Add clams, crab and salmon cook final 5 minutes.
There are also some non-food related celebrations this month
December 5 is National Hot Tub Day, the 13th is Violin Day and to get ready for Christmas, December 21 is Humbug Day.
But by the end of the month the great granddaddies of celebrations kick in. So to get ready, crank it up with this recipe and have a hap, hap, happy holiday everybody.
4 Cups Milk
½ Tsp. Vanilla Extract
½ Tsp. Cinnamon
12 Egg Yolks
1 ½ Cup Sugar
1 ½ Cups Spiced Rum
1 Cup Bourbon
4 cups Heavy Cream
1 Tsp. Nutmeg
Combine milk, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until
fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into
saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until
thick. Do not allow mixture to boil. Let cool for about an hour.
Stir in spiced rum, bourbon, cream, 2 teaspoon vanilla, and
nutmeg. Refrigerate overnight before serving.
Check out the slideshow and video for some more Christmas cheer.
Ho, ho, ho…