Victoria – October 01, 2019

“THEY POUR INTO US UNTIL

WE ARE FILLED WITH STARS,

UP TO THE BRIM.”

—Anne Morrow Lindbergh

Clockwise from above: Crowning Spiced

Roasted Squash–and–Fall Greens Salad—

a mingling of radicchio, kale, parsley, and

pomegranate arils—are tawny rings of deli-

cata squash sprinkled with a cinnamon-sugar

mixture and baked until gloriously ambrosial.

Tender red potatoes seasoned with coriander

meet Duck with Madeira–Mandarin Orange

Sauce to create a perfect pairing on the plate.

Seared citrus halves and fresh sage lend intoxi-

cating fragrance to the succulent entrée. Worth

savoring while stars twinkle above, Pumpkin–

White Chocolate Hot Chocolate and Walnut,

Bourbon, and Salted Caramel Tart offer a sweet

culmination to a delicious meal shared beneath

a brilliant night sky.

SEE RECIPE INDEX, PAGE 105 , FOR RECIPE INFORMATION.

Find this festive menu at victoriamag.com.

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COOKING AND ENTERTAINING