Easier said than done, Lydia! Not all of us are chefs! Nonetheless, Shire wants readers of her Herald blog to try something new this holiday season. Leave the Jell-O mold and shrimp dip behind and branch out!
She reveals: “Instead of preparing 45 different things (like beef and goose) like in prior years, I have decided to have an Asian-themed feast which will still be a deluxe, over-the-top dinner—but much more manageable for me. Though it can be a bit pricey, I am opting for slow-roasted, skin-on Berkshire pork with crackling. The red wattle pigs are the tenderest, so the taste is out of this world.”
Oh, and later? “We’ll also indulge in a pound of decadent German Ostera caviar and one of my favorite recipes from Scampo’s menu: rum-and-olive oil smoked salmon with Boston brown bread.”
Hey Lydia, can we get an invite? We’ll even bring the eels!
Christmastime by Lydia Shire [Herald]
