Today represents so many things all rolled into one amazing evening. It is Christmas Eve. At midnight the heavens will open, and angels will sing. For on this night a Savior is born.
It is the 4th Sunday of Advent. All the preparation, all the anticipation, all our anxious waiting will soon come to an end. But you, Bethlehem Ephrathah, you are but a small Judean village, yet you will be the birthplace of my King, who is alive from everlasting ages past -Micha 5:2
On this, the final night of Advent we should rejoice with an amazing feast to share with those gathered near. Take to the streets, dance and celebrate as the fourth candle is lit. Yet Christmas Eve signals traditions on its own, the lease of which is a feast that is meatless, as in the Feast of the Seven Fishes observed in Italian-American homes. One that we have adopted over the years.
Life is filled with compromise. I wanted to celebrate this night with an amazing supper for the final Sunday of Advent. I wanted to host a Seven Fishes Supper for Christmas Eve. But I knew I also needed to be realistic this season. And accept certain limitations.
I had such great plans for the holiday season. All sorts of baking and reawakening of traditions from long, long ago. Unfortunately, some nasty bug has been fluttering about. So I’ve been stuck in bed more than I care to admit. Not a single cookie was baked. Not a single Christmas Card went out in the mail. No matter, today we will rally (with the help of some modern conveniences) and make the best with what God has given us.
First, prayers, then a four-course supper filled with cheats and shortcuts. Merry Christmas everyone!
ADVENT PRAYERS
Opening Prayer: Lord God, Lamb of God
Let Yours blessings come upon us
As we light the candles of this Advent wreath.
May the wreath and its light be a symbol
Of Christ’s promise of eternal salvation.
Response: Let us go rejoicing to the house of the Lord.
Light the 1st Purple Candle (Hope)
Prayer: Blessed are you, Lord, God of all creation.
In the darkness and in the light, Holy is Your Name.
We place our hope in you, Oh Lord,
As we prepare our hearts to celebrate the coming of the Lord
Response: Now and forever. Amen.
Light the 2nd Purple Candle (Peace)
Prayer: Blessed are you, Lord; God of all creation.
Let your light shine on those who dwell in darkness.
Let the earth receive her King
And fill our hearts with Your everlasting peace
Response: Now and forever. Amen.
Light the Pink Candle (Joy)
Prayer: Blessed are you, Lord; God of all creation.
Let our heats be glad as we wait in joyful hope
For the coming of our Lord
Give us a heart, O Lord, that seeks You always
Response: O Come, O Come, Emmanuel
Light the Final Purple Candle (Love)
Prayer: Rejoice, for God so loved the world
That He gave to us His only Begotten Son
Blessed be the name of the Lord
Now and forever
Response: Rejoice, Rejoice, Emmanuel
Four-Course Christmas Eve Sunday Advent Supper
Creamy Tiger Prawns
Truffle Marinara Lobster Ravioli
Spinach-Cheese Manicotti
Breadsticks
Simple Caesar Salad
Bakery Christmas Dessert
Creamy Tiger Prawn
1 lb Black Tiger Prawns (16 large)
6 Garlic Cloves, minced
1/2 tablespoon Olive Oil
Kosher Salt to taste
White Pepper to taste
4 tablespoons Butter
1/2 cup White Wine
1-1/2 cups Heavy Cream
1/2 cup Parmesan Cheese, grated
Italian Parsley, chopped for garnish
Roasted Baguette Slices, if desired for serving
Peel and devein prawns. These prawns can be served with or without their tails, it’s all a matter of personal style. Pat dry and set aside.
Peel and finely mince garlic cloves. Set aside until ready to use.
Heat oil a large skillet over medium-high heat. Season prawns with salt and pepper and sauté for about 2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
Melt the butter in the now empty skillet. Sauté garlic until fragrant (about 30 seconds). Add the white wine; allow to reduce to half while scraping any bits off of the bottom of the pan, about 2 minutes.
Reduce heat to low-medium heat, add the cream and bring to a gentle simmer. Season with salt and pepper to your taste.
Add the Parmesan cheese and allow sauce to simmer just long enough for the cheese to melt and the sauce to thicken. Stir to blend smoothly.
As the sauce thickens, chop the parsley and set aside.
Once the sauce is ready, add the prawns back into the skillet. Taste test sauce and adjust salt and pepper, if needed. Simmer until the prawns are warmed through.
If desired, slice baguette. Brush with olive oil, roast until warm on a baking sheet in a moderate oven.
To serve, ladle sauce on a rimmed serving plate or shallow bowl. Arrange shrimp on top of the sauce. Garnish with the chopped parsley. Place warmed baguettes around the edge of the platter and serve.
Truffle Marinara Lobster Ravioli
2 packages Lobster Ravioli
2 jars Truffle, Porcini and Cream Marinara Sauce
Black Truffle Salt
Black Pepper to taste
Bring a large pot of water to a full boil. Add a pinch or two of black truffle salt to enhance the flavor of the cooking water. Boil ravioli as directed, about 4 minutes.
While the water comes to a boil, gently heat the Marinara Sauce in another pan over medium-low heat.
Drain ravioli well; place in a large serving bowl or high-rimmed platter. Top lobster with truffle sauce. Season with a pinch more Truffle Salt and fresh black pepper. Serve and enjoy.
Spinach-Cheese Manicotti
2 (10 count) packages Spinach-Cheese Filled Manicotti
2 jars Red Pasta Sauce
Romano Cheese
Basil
Heat oven to 400-degrees. Spread a layer of pasta sauce in the bottom of a large casserole dish. Arrange Manicotti over the pasta sauce. Finish with remaining sauce.
Cover, bake in the heated oven for 35 minutes. Remove from oven, sprinkle with Romano Cheese and basil as a garnish just before serving.
Simple Caesar Salad
1 head Romaine Lettuce
Favorite Creamy Caesar Salad Dressing
Parmesan Cheese, shaved
Caesar Garlic Croutons as needed
Fresh Pepper as desired
Tear lettuce leaves into large bite-size pieces. Place in a bowl and add a small amount of Caesar Dressing on lettuce leaves, just enough to lightly coat leaves, toss to blend.
Plate the salad on chilled salad plates, top with a shaved Parmesan Cheese and croutons. Add fresh black pepper, if desired. Serve immediately.
Bakery Desserts can be expensive. So I’ll let you in on a little secret – get a simple cake or pie or whatever. Then head over to the bakery supply store and buy food-safe decorations. An unadorned cake at our bakery was $20.00, while the festive one was $30.00. Decorating the dessert yourself not only saves a pretty penny, but it makes the dessert that much more personal.
The promises of the Lord I will sing forever;
through all generations my mouth shall proclaim Your faithfulness.
Welcome to Rosemarie's Kitchen 
I hope you feel better very, very quickly!
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Thank you. It’s no fun during the Holy-Days not to feel 100%. Merry Christmas!
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