The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. These hens make an impressive holiday meal.
Recipes
Julia Turshen’s Angel Food Bread Pudding with Butterscotch Sauce
Julia Turshen considers baking, packing, and sharing this bread pudding “a tangible way to give back to [her] community.” We consider it the ultimate comfort dessert. Tripled, it feeds 60!
Julia Turshen’s Spicy Tandoori Cauliflower with Minted Yogurt
The yogurt and assertive spice combination give the cauliflower an enormous depth of flavor and a really rich texture. For a complete meal, serve this with white or brown rice, quinoa, or warm flatbread and a platter of sliced cucumbers that you’ve drizzled with lemon juice and sprinkled with salt.
Julia Turshen’s Red Lentil Soup with Coconut + Cilantro
This soup is the easiest (and fastest!) thing ever and so incredibly satisfying, not to mention a very affordable way to serve a crowd.
Maple Apple Tarte Tatin with Maple Whipped Cream
One of the great delights in baking is that moment when you flip the tarte tatin out of the skillet to behold the dark golden color of apples and to breathe in the seductive aroma.
Poached Whole Pineapple
I was trying to think of the dessert equivalent of a Thanksgiving turkey or a standing rib roast, something that makes for an unusual and dramatic presentation at the table, where it gets carved and served. A pineapple has the size and appearance to make such a bold statement.
