Each year, I make a Christmas Pie for dinner. In the past, it was filled with duck or goose from a blind, game bird from a field, venison from the woods, or lamb from a farm. Since I have not hunted in the last few years, I have been making a Yankee seafood pie, with the ingredients harvested by local fishermen... and not by me.
Lobsters, scallops, shrimps, and cod. Potato, leeks, onion, shallots, and salt.
Fresh from their "stovetop jacuzzi".
A butter-crust is the base.
Lobster meat, leeks, salt, onions, added.
Our beloved cod... the darling of the north Atlantic coast.
Cod slices and scallops.
More lobster meat, leeks, salt, a tablespoon of heavy cream, and a pinch of pepper.
A starch to bind the ingredients.
Baked for over an hour.
Gone in twenty minutes on Christmas Eve.
Two pies add nicely to your table full of friends, family, or strangers who could use a hot meal. Dessert is always Port and a dish of cracked walnuts.