It’s an HG family tradition: A smoked fish and caviar feast on Christmas Eve. So, courtesy of New York’s Russ & Daughters and the magic of Fed Ex, there was a festive and abundant table. Nova Scotia Smoked Salmon and Sable (best in the world) and Whitefish Salad and Red Salmon Caviar and Smoked Salmon Tartare and Capers and Sliced Onions and Herring (Schmaltz and Maatjes) and lemons and ground pepper. New York bagels and bialys, of course. Aakavit, vodka and beer and white wine. SJ made a big batch of superb blini from a Canal House Cook Book recipe. Topped them with caviar and a choice of creme fraiche or Mexican sour cream (extra thick).
Some thousands of miles away The Riva Family was in a small town in Italy (near Naples) dining on shucked oysters, crab salad, grilled scampi, pasta with bivalves and crustaceans. Plus various broiled, sauteed and fried fish. In New York, Restaurateur Daughter Vicki supped on caviar and champagne.
Today, the emphasis will be on The Big Bird and yummy gravy. Pass the stuffing and SJ creamy mashed potatoes.
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