Key Ingredient

Our Guide to All Things Merry and Bright

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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