Lechón Asado (Slow-Roasted Pork Shoulder)
For Cubans, Christmastime is the biggest time of the year, especially Noche Buena, or Christmas Eve. I was born on Christmas Day, which means not only am I my family’s greatest gift, but my grandfather’s legendary lechón was always made in my honor. This recipe keeps his tradition alive with his secret citrus-based marinade, an overnight soak, and hours of slow roasting to coax out garlicky, tangy flavors.
Sea Scallop and Blood Orange Agua Chile
Agua chile is all about freshness, brightness and letting pristine seafood shine. In this version, sea scallops are gently cured in a vibrant blend of blood orange and lime juice, creating a dish that's equal parts citrusy, spicy and refreshing. The blood oranges lend both color and sweetness, while Fresno chiles bring a subtle heat that balances the richness of the scallops. A drizzle of pumpkin seed pesto adds a delicious nutty finish. Served in hollowed blood orange shells over crushed ice, it's an elegant appetizer that's as visually stunning as it is delicious.
Whipped Vanilla-Orange Honey Butter
This sweet, fluffy butter is an easy way to elevate everything from warm muffins and flaky scones to simple toast or even a frozen waffle. Fresh orange zest brightens every bite, while floral clover honey, vanilla bean paste, and a pinch of salt create the perfect balance of sweet, citrusy, and rich flavors. It comes together in just a few minutes but tastes like something special — and once you make it, you'll want to spread it on just about everything.
