Some people think Roast Prime Rib is tradional for Christmas and lots of people just go with Roast Turkey – stuffed, brined, fast-cooked or whatever – but we thought it would be fun this year to serve duck or goose. Here's to hope, change and peace in the New Year. Happy Holidays from all of us at One for the Table.
Duck Breasts with Quince Sauce
Last week while visiting with our banker (yes, there are some things you just have to actually go inside a bank branch, apparently) we got on the topic of food. Naturally. We were trading names of favorite restaurants, talking about the holidays, when our banker mentioned how he couldn’t wait to enjoy his family’s Christmas coquito.
As a Puerto Rican in Los Angeles I could only imagine the lengths he must go through in order to enjoy his food. Because unlike Chicago or New York or even Miami, we fall short when it comes to Puerto Rican food. Miserably short. I’m glad I spent years in Chicago, eating lechón and mofongo regularly and ever since my first trip to Puerto Rico last year I’ve realized how sad it makes me that it’s a bit harder to find here. But enough of the sad story. Back to that coquito!
I’ve never made coquito myself, the creamy sweet coconut concoction that’s a cousin to traditional egg nog. Egg yolks, cream of coconut, spices, condensed milk and rum are blended then chilled and POW – it’s sweet and powerful!
I must confess that I like it a bit more than standard egg nog and have decided that I’ll make it an annual tradition during Christmas starting this year. And I promise to toast my banker each time I make it!
Have a wonderful Christmas everyone!
"Eat food. Not too much. Mostly chocolate." – Debbie Moose
Each holiday season there are new chocolates and I am first in line to try as many as I can. This year there were so many I packed them all up and took them to Thanksgiving dinner to let my friends and family try them too. Here are the highlights:
I adore Kika's Treats. Kika is one of the most successful graduates of the La Cocina incubator program in San Francisco. Her caramelized graham crackers dipped in chocolate are unique and a wonderful melange of buttery toffee and rich chocolate. But her latest confection is equally compelling.
Luscious caramels dipped in dark chocolate with a pinch of sea salt and a surprising twist. They are lightened up with the addition of puffed brown rice that gives them the perfect crunch. A 9-piece assortment is just $16 (and the box is absolutely adorable).
Since Thanksgiving is all about so many heavy dishes, such as mashed potatoes, gratin and gravies, it's always nice to have a little bit of
green at the table.
These beans are the perfect palate-cleansing
side, providing that clean, acidic sweetness, much like the cranberry
sauce. The citrus just pops and will refresh the senses in between
spoonfuls of sweet potatoes and turkey.
Best part, serve them
room temperature, which means you can make them up a few hours ahead and
not worry about getting them to the table hot. In fact, I'm betting
these could be made the day before, refrigerated in the dressing, and
re-tossed right before dinner is served.
They are outstanding and a recipe I will use all year.
New Year's would not be complete without the traditional foods that celebrate the start of a new year in a somewhat superstitious way. Many cultures eat foods that are symbolic of luck, progress, prosperity, and wealth. Ham and pork are often eaten because pigs root forward with their snouts. Stay away from chicken, because they scratch backward. Legumes double in size when cooked and thus represent prosperity. Lentils look like tiny coins. Leafy greens resemble paper money and symbolize wealth. Even if these food customs seem superstitious, they are rooted in culture, tradition, and history.
In the American South especially, black-eyed peas have a history that is important to remember. The legume has been grown in the South since Colonial times. It was originally domesticated thousands of years ago in Africa and arrived in America on slave ships. Black-eyed peas are a staple in soul food. Typical Southern New Year's foods include such dishes as black-eyed pea cakes and Hoppin' John, which is a combination of peas and rice with smoked pork. Boiled ham hocks and cooked greens, such as collard greens, mustard greens, or kale are also eaten. This simple soup holds true to tradition to include a bit of each symbolic food.