Culture

Chef Anita Lo's Thanksgiving Feast from the East

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© Marcus Nilsson www.marcusnilsson.com
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    Marcus Nilsson
    1/6

    Pecan, Bourbon, and Butterscotch Bread Pudding

    Based on a dessert that Lo serves at Anissa, this custardy bread pudding is shot through with poppy seeds for a stunning visual and textural effect. The bread soaks overnight; begin 1 day ahead.

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    2/6

    Candied Mandarin Oranges

    Lo's take on cranberry sauce makes citrus the star by soaking mandarins in fragrant elderflower syrup before caramelizing them. You can use any of your favorites: tangerines, clementines, satsumas, honeys, or Minneolas. Begin this recipe 1 day ahead.

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    Cider-Brined Turkey with Star Anise and Cinnamon

    "Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking' flavorings used in Chinese cooking to braise and glaze meats like pork or duck."

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    © Marcus Nilsson www.marcusnilsson.com
    4/6

    Glazed Hakurei Turnips

    Hakurei turnips are a small, delicately flavored Japanese variety that will win over even the harshest turnip critic. Lo advocates using the whole turnip, from butter, leafy-green tops to sweet roots.

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    Green Beans with Miso and Almonds

    Lo uses saikyo white miso, a very mild and slightly sweet soybean paste, but any white miso works well in this sweet-and-spicy dish. The brightly flavored sauce makes a great dressing on simply prepared seasonal vegetables. Scallops would also be a good choice.

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    Marcus Nilsson
    6/6

    Kabocha Purée with Ginger

    Homemade ginger juice lends complex flavor to this squash purée.

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