The New Year is nearly upon us so it just makes sense to shuck an oyster. As far as I’m concerned, shucking an oyster is as iconic as popping a cork at midnight. And while you could serve your oysters with nothing more than mignonette, there is something to be said for Oysters Rockefeller. A dish so rich they name it after the richest man in America circa 1889. While it may seem like the height of sophistication and it is, it’s actually an incredibly simple recipe to pull off with plenty of make-ahead opportunities. But the simple preparation doesn’t detract from the overall impact of the finished dish. I promise your guests will be impressed. So let’s get to it.
Okay, so this tart was supposed to appear on the blog before Christmas but I got a little too into the merrymaking of it all. But I figure December as a whole is baking season and now that all the gifts have been purchased, and the elaborate tables have been set we actually have the time to, well, take our time in the kitchen and bake for fun. And I can tell you this Earl Grey Caramel Tart is very fun to make. It’s obviously more fun to eat but what dessert isn’t?
I realize I say this a lot on this blog but today’s Seared Duck Salad with Hoisin Marmalade Glaze is my new favorite recipe. For me, this isn’t a surprise. It has everything I love and look for in a meal. A rich piece of protein paired with a refreshing pile of greens dressed in a sharp, acidic dressing. It offers indulgent flavors that rest heavily on the palette before being ushered away by brighter, lighter notes. This dish provides contrast but is balanced. And it is surprisingly easy to prepare. No really, searing a duck breast is easier than poaching an egg. To be honest, I think everything is easier than poaching an egg. Nothing gives me the sweats more than the thought of poaching eggs for a crowd. But that’s beside the point.
These Scallop Crêpes are very near and dear to my heart. A lifetime of memories lives in this dish. This is the recipe my mom makes every year for Christmas Eve. I have no idea when or how this tradition started but I do know we’ve done it my whole life. Sure, there were a few years when these crêpes didn’t happen. Less-than-ideal holiday circumstances made the thought of frying up a stack of crêpes feel like a bridge too far. But every year that we could, we made crêpes. And I’m so excited to let you in on this little family tradition. So let’s dive right in!