Chefs Cook at Home, The Holiday Edition: Border Grill's Mary Sue Milliken
This week and next, we'll be featuring the holiday food traditions of L.A. chefs. Today, we talk to Border Grill's Mary Sue Milliken about her December traditions.
"It can't be December without my stollen -- a fantastic buttery yeast dough studded with the best Farmer's Market dry fruit (cognac infused) and toasted nuts.
"I also MUST make my mom's best cookies: Shokoladen Pletchen (bitter chocolate and almonds ground then folded into meringue).
"Our big celebration is on the 24th when we nosh on raw oysters, steak tartar, crab legs and shrimp, lots of cheeses and fondue then end with some sort of seafood bisque.
"For New Year: black eyed peas and collard greens with seafood tacos - this year it will probably be lobster since it's so affordable!
"And I love my homemade eggnog from T-giving until January 1st."
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