Recipes By Kristen Kish
2 recipes found
Kristen Kish’s Squash and Coconut Milk Custard
In my take on a Thai dish called sankaya faktong, roasted squash halves are filled with coconut milk that’s cooked into a savory crème brûlée of sorts — delightfully jiggly — then topped with brown butter and walnuts. I like to serve it as a starter or as a side with roasted chicken; the coconut flavor gives the squash that sweet-savory mix. This recipe, adapted from “Kristen Kish Cooking” (Clarkson Potter, 2017), is a great autumn dish that would make a nice veggie option at Thanksgiving.
2h4 servings
Chicken Liver Mousse
6h 20m4 to 6 servings.