Here's to Julia Child
For New Year's Eve I decided to make a very retro dinner: duck a l'orange from the first volume of Mastering the Art of French Cooking. I neglected Julia's suggestion of simple side dishes and made acorn squash with cranberry relish and kasha to go with it. Our friends Elaine and Bob brought appetizers (spreads from Detroit's fantastic Star Deli) and dessert (a rum cake from a bake sale, made by the wife of the Russian Orthodox priest in town).