Holiday How-Tos
‘Tis the season for family gatherings, big and small. We’re inspired by over-the-top pastries for a festive brunch and large-format entrees that will feed a crowd. No matter how full y0ur table this year, Nina Compton’s mojo ham or Isaac Toups’ whole roasted leg of lamb will set the stage for a jolly affair.
BREAKFAST
Bacon Brioche Rolls
From Lionel Vatinet, La Farm Bakery, Cary, North Carolina
Doughnuts with Vanilla Gaze
From Michael Shemtov, Butcher & Bee, Charleston
HORS D’OEUVRES
Baked Salt Cod Dip
From Michael Toscano, Le Farfalle, Charleston
The muffaletta sandwich inspires this dish, which gets an addition of bright and briny vinaigrette–the perfect accent for a molten dip.
MAINS
Mojo Ham
From Nina Compton, Bywater American Bistro, New Orleans
SIDES
Creamed Collard Greens
From Jason Alley, Comfort, Richmond, Virginia
Carolina Gold Risotto with Pumpkin, Sage, and Country Ham
Recipe by John Ondo
Citrus Pomegranate Salad with Sherry Gastrique
Recipe by John Ondo
DESSERTS
Roasted Chestnut Toffee Pudding
From Walter Bundy, Shagbark, Richmond, Virginia
An avid outdoorsman, chef Walter Bundy planted a smattering of chestnut trees on his property, knowing that they’re a beloved food source for whitetail deer But it wasn’t long before Bundy discovered his own love for chestnuts and now, he says, he and the deer split the yearly harvest fifty-fifty.
Find more recipes in this month’s issue, available on stands or with a digital subscription here, including:
Hominy Akara Fritters with Rum Mustard
Whole Roasted Leg of Lamb
Roasted Carrots & Beets with Carrot Hummus
Orange and Chocolate Shortbread Cookies
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