Make an impression in the new year with this whole, tea-smoked duck.
New Year’s Eve automatically means Champagne.
Caviar, perhaps. Lots of hors d’oeuvres. Even Dungeness crab or lobster.
Why not add duck to that glam list?
There is something special and regal about presenting a whole duck, especially one that is smoked with fragrant black tea, coated in five spice, and served alongside souped-up sweet-tangy hoisin sauce.
Little pillowy steamed buns filled with morsels of the moist duck would turn this into festive finger-food. Or carve at the table, and serve alongside steamed rice or garlic noodles.
Wouldn’t these be perfect on your Thanksgiving table?
Are you already planning your menu, and checking it twice?
Then, make room on it this Thanksgiving for “Sweet Potato Orange Cups.”
How adorable and special are these hallowed-out orange halves, filled with coconut-scented mashed sweet potatoes and crunchy pecans?
Sure, you can make a big bowl of sweet potato puree and call it a day. But serving the creamy sweet potatoes mounded in individual orange cups like this just makes it all more fun and distinctive.
The recipe is from the new cookbook, “Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion” (Ten Speed Press), of which I received a review copy. It’s by Bay Area food writer Danielle Walker, founder of the grain-free blog, againstallgrain.com.
The 125 recipes all eschew gluten, dairy and grain. They are arranged by occasion, such as “Game Day Buffet,” “Birthday Party,” and “Christmas Breakfast.”
However, that doesn’t mean you can’t mix and match. For instance, the recipe for “Sweet Potato Orange Cups” is actually listed in the “Easter Brunch” chapter. But I think it’s also ideal for Thanksgiving.
Imagine setting this dazzling dish down on your holiday table.
Come closer. Closer still. Come on, put those peepers right up to the screen.
Because This Is Squash. From “This Is Camino.”
Of course, that’s not the actual name of this gorgeous dish. But it might very well be because this is the only squash recipe you’ll need this season.
That’s how delicious it is.
The recipe for “Kabocha Squash and Grilled New Onion Salad with Yogurt, Pomegranate, and Almonds” is from the new cookbook, “This Is Camino” (Ten Speed Press), of which I received a review copy.
The 100 recipes draw from the cuisine of Camino, the soulful farm-to-table Oakland restaurant run by Chef Russell Moore, who cooked at Chez Panisse for 21 years, and his co-owner and wife Allison Hopelain.
Much of the cooking at Camino is done on a wood-fired hearth in view of the dining room. The crackling flames kiss dishes such as “Grilled Squid with Tomatoes and Korean Perilla,” “Grilled Chicken Ballotine with Green Lentils and Parsley Root,” and “Grilled Fig Leaf Ice Cream with Grilled Figs.”