Wednesday, January 5, 2011

Lobster or Lutefisk?

That was the choice my mother offered when she suggested a New England or Scandinavian
themed Christmas. As much as Zeb and I were tempted to select something fr
om my heritage and use our Scandinavian Feasts: Celebrating Traditions Throughout the Year (Ojakangas, 1992) cookbook, we couldn’t turn down the fresh seafood.

We started with Connecticut oysters which were wonderfully shucked by Zeb. Then we continued with New England Clam Chowder from James Peterson’s Cooking (2007). The third course was Maine lobster with boiled corn and potatoes. The meal ended with a scoop of homemade Vermont Maple Nut ice cream (lovingly made by LA and Zeb) and Cranberry Apple Walnut pie which I made from Captain Lindsey House Inn’s recipe (located in Rockland, ME).

No one missed the lutefisk.

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