In our home, Christmas is so much more than just a meal — it’s a beautiful two-day celebration steeped in Italian traditions that have been lovingly passed down through the generations. Each dish we prepare comes with its own sweet story and special place in our hearts.

Christmas Eve, for us, is a time for seafood and simple elegance, where the table is adorned with delightful dishes that reflect our culinary heritage and we eat a meal that I enjoyed growing up and now passed down from my Father to my husband. As the sun sets, we gather around to enjoy these flavors, sharing laughter and stories that bind us together.

Then comes Christmas Day, a moment to savor rich, comforting dishes designed to be enjoyed slowly, surrounded by loved ones at the table. These meals are more than just food; they’re an opportunity to create cherished memories while honoring our family’s traditions.

While we cherish these delicious feasts, our hearts never forget the true meaning of Christmas: the celebration of the Birth of the Christ child. To honor this sacred occasion, we also attend beautiful church services, where the spirit of the holiday truly comes alive, connecting us to our faith and to one another. Each year, as we embrace our traditions and values, we reaffirm the joy and warmth that Christmas brings into our lives. Appreciate and revel-in this beautiful season! Buon Natale!

SPAGHETTI WITH ANCHOVIES MILANESE

Pasta alla Milanese con Acciughi

½ CUP ONION – finely chopped

2 TBS OLIVE – or more as needed

1 CAN (2 oz) ANCHOVY FILLETS

1 CAN (6 oz) TOMATO PASTE

4 CUPS WATER

2 TBS PINE NUTS

1 ½ LBS SPAGHETTI

SALT

FRESHLY GROUND BLACK PEPPER

Sauté’ onions in olive oil until lightly browned. Add anchovies and the oil from the anchovy can to the onions and cook to a paste. Add tomato paste and water and stir to blend in well. Season with very little salt (anchovies are salty). Add pine nuts. Cook over a low flame until sauce is thick, about 45 minutes to 1 hour, stirring often.

Cook spaghetti in a large pot of lightly salted water until al dente. When cooked drain and put in a large bowl or platter. Pour sauce over all and mix in well. Sprinkle with a topping made of 1 cup toasted breadcrumbs mixed with 2 Tbs grated Romano or Parmesan cheese.  Serve at once while still hot. (Of course, you know I am going to say to pass around more cheese for sprinkling. We also like to add fresh torn basil leaves sometimes.)

BUON MANGIATA!

A GOLDEN CHRISTMAS CAKE

This is not your typical fruit cake.

1 CUP BUTTER – softened	1 CUP PECANS – chopped
1 CUP SUGAR	1 CUP PITTED DATES – chopped
4 EGGS – room temp	1 CUP PISTACHIOS – shelled
3 2/3 CUPS SIFTED FLOUR 1 TSP BAKING POWDER PINCH OF SALT	½ CUP CRYSTALLIZED PINEAPPLE – chopped 3 TBS ORANGE PEEL – zested
1 ½ CUPS BUTTERMILK 1 TSP BAKING SODA	3 TSPS VANILLA EXTRACT ½ CUP ORANGE JUICE

PREHEAT OVEN TO 325%

BUTTER OR GREASE A 10-INCH TUBE PAN

In a large bowl cream butter and sugar until light and frothy. Beat in eggs, one at a time, and beating well after each addition to incorporate all.

Mix flour, baking powder, and salt in a small bowl. Mix buttermilk and baking soda in another small bowl. Stir flour and buttermilk alternately into the butter mixture making sure all is well incorporated after each addition. Stir in all remaining ingredients and pour into a well-greased 10-inch tube pan.

Bake in preheated oven for about 1 hour and 45 minutes or until tester inserted in the center comes out clean. Allow to cool in pan on a wire rack to glaze.

ORANGE GLAZE

¾ CUP POWDERED SUGAR – sifted	1 ½ TBS ORANGE JUICE -or as needed
3 TBS ORANGE FLAVORED LIQUEUR

Mix powdered sugar that has been sifted to remove lumps, together with orange liqueur and orange juice in a small pot and heat to boiling. Pierce top of cooling cake with a fork or skewer and spoon orange mixture, several times, over the cake which is set on a wire rack over a sheet of wax paper or foil to collect drips. Let stand in pan for about 2 hours and then carefully unmold onto your serving plate.

BUON MANGIATA!