Friday’s Feast of Saint Nicholas

December isn’t just about the traditional Christmas Holidays with big family meals and lots of presents. As a Catholic, we also celebrate one of my favorite Feast Days in early December, the Feast of Saint Nicholas. Most people today forget that jolly old Saint Nick is more than just a childhood story. Once upon a time, not long after the birth of the Christian faith, a man named Nicholas became the Bishop of Myra. He is the stuff of legends.

Very little is known about the historical Saint Nicholas. This is no surprise since he was born during a very turbulent time in the Roman Empire. He is said to have been born into wealth in the Greek seaport of Patara. His parents were believers in the teachings of Christ, and had begun to educate their son in Christian ways. However; his parents died when Nicholas was young. It was his faith in the teachings of the early Church that played an important part in shaping the man he became.

After the death of his parents, Nicholas was lost and searching for a purpose in his life. He turned to the Bible for answers. Nicholas was fortunate in that he was educated and could read. He was also a man of means, and could afford books. In the pages of his beloved Bible Christ spoke to him “Sell all though hath and give it to the poor and follow me.” Nicholas was sure these words were directed to him, for they brought reason and structure to his life. Nicholas was so moved by Jesus that he used his wealth only for the betterment for others and dedicating his life to the priesthood, serving only God. Nicholas, an orphan boy of strong faith, grew into a man of immense faith. He eventually became the youngest Bishop in church history. As Bishop, Nicholas gained a reputation for his kindness, his generosity and his willingness lend a voice to those who could not speak for themselves. Over time, Nicholas became the patron saint of sailors, children and the innocent. The Santa Claus we know today drew much from the Bishop of Myra. He dressed in red robes, had a long white beard and was rumored to give gifts anonymously to those in need, especially children.

This year his Feast Day falls on a Friday. As a Catholic, we do not eat meat on Fridays. While there are certain provisions within the Church to forego usual practices on Feast Days and Days of Special Celebration, I wanted to create a meal that was in keeping with the Friday rituals.

Make sure you have plenty of warm bread on hand. Beginning with the Soup and throughout the meal, warm bread with creamy butter is a must. I’ve simplified the menu by suggesting store-bought desserts from a good bakery and late harvest ice wines to end the meal. In reality, you could use marinated olives from a good deli and store bought Pita breads to make this meal even more simple to prepare.

Feast of Saint Nicholas
Appetizers
Garlic Sautéed Mushrooms
Greek Marinated Olives
Homemade Baked Pita Breads

Soup and Salad
Fisherman’s Seafood Medley
Authentic Greek Salad with Feta Wedge Cheese 

Main Event
Poached Cod Arrabbiata over Linguine
Warm Crusty Breads

Desserts
Assorted Greek Pastries
Ice Dessert Wines

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Simple Appetizers

Garlic Sautéed Mushrooms
8 oz Cremini Mushrooms
1/2 Lemon
2 tablespoons Olive Oil
1 Garlic Clove, sliced
3 Green Pepper Corns
Pinch Dried Thyme
1 Bay Leaf
2 tablespoons Water
1/2 Lemon, juiced
Dried Parsley, as needed

Wash mushrooms and remove stems. Gently pat dry. Slice the lemon in half, setting half the lemon aside.Rub the top of each mushroom with the remaining lemon half. Set aside.

In a skillet on medium heat, add olive oil. While the oil heats, peel and thinly slice the garlic clove. Set aside until the oil in ready. Add mushrooms, garlic, peppercorns, thyme, bay leaf and sauté until mushrooms become fragrant and start to release some of their juices, 3-5 minutes.

Add water and the juice of the reserved lemon half, sauté for another 2-3 minutes or until mushrooms are soft, but not mushy.

Top with dried parsley. Serve hot, warm or at room temperature.

Greek Marinated Olives
1 (6 oz) jar Kalamata Pitted Olives
2 Garlic Cloves, diced
1/2 Lemon
1 teaspoon Dried Oregano
1/2 teaspoon Lemon Juice
1 Bay Leaf
White Pepper to taste
1/2 cup Olive Oil, plus extra to top off.

Empty olives from jar into a strainer. Give a quick rinse to remove brine.

While the olives are draining, peel and finely mince the garlic. Set aside. Zest half of a lemon. Set aside.

Add the oregano, garlic, lemon zest, lemon, bay leaf, pepper, olive oil and a pinch of white pepper to the empty olive jar. Tighten lid, shake to mix well.

Add olives. Add extra olive oil to fill up, and seal.

Turn upside down so everything is mixed up (give it a shake or two). Place it in the refrigerator for 24 hours.

When ready to serve, place olives in an attractive bowl. The olive oil may get a little coagulated, so leave at room temperature for a bit to have it return to a liquid state. Cocktail skewers or small forks are a nice touch.

Homemade Baked Pita Bread
3 cups Flour plus extra for kneading
1 ( 1/4 oz) Active Yeast packet (see note)
1 cup Warm Water
2 tablespoons Honey
2 tablespoons Olive Oil
1 1/2 teaspoon Salt

Note: If you need to activate your yeast, do so by following directions on packet. Typically, let the yeast sit in the warm water for 15 minutes, then add it to other ingredients and mix to form dough.

Combine all ingredients in a mixing bowl and mix with a dough hook to form the dough. Once done, roll into ball.

Coat mixing bowl with olive oil, and brush dough ball with oil as well. Place dough in bowl and cover with plastic wrap. Let rise until double in size, about 90 minutes.

Heat oven to 450 degrees.

When dough has risen, remove and place dough on floured surface. Break into 8 even parts and roll each piece into a small ball. Using a flour-dusted rolling pin, roll out each dough piece to form a pita.

Place two pitas on baking sheet and place in oven for 5-7 minutes, or until it puffs up. Remove from oven,  let cool, and repeat until all pitas are baked.

To serve as appetizers, cut breads into triangles and place in a basket with other dishes.

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Soup and Salad

Seafood Medley Fisherman’s Soup
1 White Onion
4 Garlic Cloves
1 Leek, diced
1 lb Shrimp
1/2 lb Cod
1/2 lb Mahi-Mahi
2 firm Red Tomatoes
5 small Golden Potatoes
1 1/2 tablespoons Olive Oil
Sea Salt
Black Pepper
3/4 cup White Wine
1/4 teaspoon Thyme
1 Bay Leaf
pinch of Red Pepper Flakes
Water or broth to cover everything
Warm Crusty Bread for serving

Prepare the onions and garlic: Peel and dice the onion into bite-size pieces. Set aside. Peel and mince the garlic cloves. Set aside. Rinse the leak, dice and set aside.

Prepare the Seafood: Peel, devein and remove the tails from the shrimp. Set aside. Cut the cod and Mahi into cubes. Set aside.

Prepare the Vegetables: Dice the tomatoes, removing the seeds and set aside. Rinse the potatoes and cut into chunks. Set aside.

Make the Fisherman’s Soup: Heat a dutch oven or large pot over med-high heat and add in olive oil, onion, garlic, leeks, and salt and pepper. Sauté for about 5 minutes.

Add white wine and simmer for another 2-5 minutes to reduce.

Add Cod, Mahi, tomatoes, potatoes, thyme, bay leaf, and pepper flakes. Add enough liquid to cover everything. Bring to boil, reduce and simmer the soup for 15 to 20 minutes.

Add shrimp, continue to simmer until shrimp is just pink. One done, taste and adjust seasonings.

Transfer to a soup tureen and serve with some warm bread. Ladle into bowls and enjoy!

Authentic Greek Salad with Feta Wedge
4 medium-sized Red Tomatoes
1 English Cucumber
1 large Green Bell Pepper
1 small Red Onion
1 cup Kalamata Olives
3 1/2 tablespoons Olive Oil
2 tablespoons Red Wine Vinegar
1 teaspoon dried Oregano
Pinch Sea Salt
5 oz Feta Cheese, thickly-sliced if possible
Dried Oregano for garnish

Cut tomatoes into wedges and set aside. Split cucumber lengthwise, then slice into half-moons. Set aside. Core and thinly slice bell pepper, set aside. Peel and cut onion in half, then slice into slivers. Separate and set aside.

Combine the tomatoes, cucumber, bell pepper, red onion and olives in a large mixing bowl. Set aside and make vinaigrette.

In a jar or small bowl, mix olive oil and wine vinegar. Season with oregano. Shake or whisk well to blend. Drizzle about half of the mixture evenly over the salad. Add a pinch of salt.

Toss briefly.  Place salad on a large rimmed serving dish. Top with Feta Cheese wedge or large chunks of cheese.  Finish the salad by drizzling remaining vinaigrette and a pinch more oregano over the cheese to bring color.

Serve and enjoy!

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Main Course

Poached Cod Arrabbiata over Linguine
8 oz Linguine Pasta
2 tablespoons Olive Oil
1 small White Onion, diced
2 Garlic Cloves, chopped
1 teaspoon Red Pepper Flakes
1 (14.1 oz) San Marzino Tomatoes, crushed
Kosher Salt to taste
4 Cod Filets, about 3 oz each
12 Basil Leaves for garnish

Bring a large pot of lightly salted water to a boil and cook the pasta as directed for al dente. While the pasta is cooking, dice the onion and garlic. Set aside.

Heat the oil in a sauce pan over medium-heat, add the onion and cook until tender, about 3-5 minutes. Add the garlic and red pepper flakes and cook until fragrant, about a minute.

Add the tomatoes and season with just a little salt to taste. Place the cod in the sauce to poach, bringing to a simmer and cook covered until the fish is cooked through, about 10 minutes.

Plate the pasta. Top with some of the sauce, then the cod. Tear the basil into pieces for an attractive garnish. Serve and enjoy.

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Desserts
Greek Pastries
Dessert Wines

There are many pastries and Ice Wines or Dessert Wines to choose from. Select those that please you. My favorite is Baklava and a late harvest Ice Wine. Fruits and assorted cheeses are also welcome.

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Still looking for other ideas that aren’t meatless? Last year’s Cracked Pepper and Herb Garlic Roast was very delicious. If you are looking for menu suggestions, my Feast Day of Saint Nicholas menu features Apple Stuffed Pork Tenderloin with an Apple-Marsala Wine Sauce that is also delicious.