INSPIRED RECIPES FROM SARAH COPELAND

Cheesy Winter Squash Bake with Fried Sage
Cheesy Winter Squash Bake with Fried Sage

If you know the pleasure of a perfect potato gratin, you'll love this squash version, which is loaded with color and added nutrients from the golden-head squash. The beauty of this luxe dish is its versatility–any squash from butternut, delicata, acorn and carnival will work (peel squash with tougher skin). Cream, Gruyere, parmesan and garlic richen the finished dish.
 

 

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EASY WINTER BRAISE: SLOW-ROASTED AMERICAN LAMB SHANK WITH HERBED GREMOLATA WITH CREAMED FONIO
EASY WINTER BRAISE: SLOW-ROASTED AMERICAN LAMB SHANK WITH HERBED GREMOLATA WITH CREAMED FONIO

Lamb shank is all flavor and so easy to work with. After browning the lamb, add onion, carrots, celery and bay leaf to the braising liquid flavored with garlic, cinnamon and heaps of smoked paprika. Fonio – an ancient grain offering imported from West Africa – benefits from being treated like polenta. Add in milk, butter and cheese for a luscious finish that's healthier than mashed potatoes, but just as good. Finish this dish with a loose herb gremolata and the surprising pop and allure of fresh pomegranate.
 

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Slow-Roasted Icelandic Cod with Green Olives, Citrus, Radish and Dill
Slow-Roasted Icelandic Cod with Green Olives, Citrus, Radish and Dill

Slow roasting fish in generous swaths of olive oil not only ensures a luxurious result, but it’s virtually impossible to overcook it. For the freshest Icelandic cod, a simple seasoning of salt, pepper and loads of fresh citrus—like lemon and strikingly beautiful blood oranges, are a perfect match. Adding in meaty olives or tangy pepperoncini not only completes the meal, but the juices mingle together in a full-flavored bath for the meaty fish.

To garnish, go big on the gorgeous and thinly sliced radishes and plenty of dill. Finally, never forget the flaky salt—it’s a must here.

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Biscuit Breakfast Buffet
Biscuit Breakfast Buffet

My father is from the South, and biscuits were a serious part of my upbringing—so much so I hosted a Biscuit Brunch at my wedding. When the team at Kings asked me to create a breakfast buffet with frozen biscuits I was skeptical, but the biscuits from Mason Dixie totally won me over. They baked up tall and fluffy with just the perfect amount of salty buttery flavor. The Cheddar were favorites with the Seeded Caraway Honey, and the sweet potato was absolutely delicious in flavor and really wowed with the orange on orange Persimmon Butter. I served these with six-minutes eggs but would be very happy with scrambled eggs or even no eggs at all. Choose a European-style butter—I used a Grazier’s Grass-Fed Salted. And don’t be afraid to gild the lily. Butter definitely makes it better.

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Smoked Fish Board
Smoked Fish Board

Kings seafood merchant has found an incredible sea bass from Ideal Fish in Connecticut, that is being billed as the world’s purest fish. Ideal Fish has just launched a smoked version which the Kings team asked me to develop a few recipes for. I decided to play around with a smoked fish board—on-trend and super easy to pull together for a dramatic display for guests. The Smoked Sea Bass is lighter in both smoke and texture than the smoked salmon or sable you’re used to on your morning bagel, so for this, I wanted to add a little bit of fat in and created a lovely Smoked Branzino Pâté. Served alongside a whole filet, a tangy Tzatziki, Quick Pickled Cauliflower & Onions and a lightly toasted wholegrain sourdough (I like a Miche), it makes for a perfect brunch or afternoon spread.

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Whole-Roasted Soy-Glazed Duck with Turnips
Whole-Roasted Soy-Glazed Duck with Turnips

Working on this recipe rekindled my love for three things that I had completely forgotten in my culinary repertoire: duck, turnips and curly kale. Not only is duck so easy to roast—start low and raise the temp at the end of cooking to render the fat—but it’s an impressive centerpiece for a dinner party or holiday table. Turnips are a classic pairing for duck. It was the wrong season for the small ones, so I used the regular medium ones and quartered them into wedges. I roasted everything together in a low-brazier, but a roasting pan would work just as well. Carve the duck and put everything back in the pot and serve right from there—all you need is a pot of fragrant warm white rice.

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