You'll notice in that famous song that the features that "make the season bright" list the turkey first. Food is a huge part of the holiday season, no matter how many people can show up for dinner (especially this year).
This month, our food segment, Savor, brings back our partner William Smith, a food stylist, and an old friend of his, Susan Spungen. She is the former food editor at Martha Stewart Living, and the creator of a new cookbook, Open Kitchen.
We talk about having guests enjoy meals prepared from an open kitchen (when the virus will allow), and offer up some holiday recipes.
This month's recipe, adapted from Open Kitchen:
Susan’s caramelized fennel , citrus and olive
1 cara cara orange peeled and cut into segments, saving juice
1 blood orange peeled and cut into segments, saving juice
1 ruby red grapefruit peeled and cut into segments, saving juice
2 small fennel bulbs
2 Tbsp butter
1 Tbsp honey
½ tsp salt
1 Cup chicken stock
12 kalamata olives, halved
Black pepper to taste
- Cut fennel into wedges, heat butter and honey in a skillet, add fennel and sauté until golden brown.
- Add stock and reserved juices, reduce heat and simmer for 15 minutes. Reduce liquids until almost evaporated. You can add some water if too dry.
- Serve on a platter , top with citrus segments, fennel fronds and black pepper! Enjoy !