During the holidays, I always look forward to the sights, sounds, smells and tastes of a Smith Family Christmas. The holiday traditions of my family have been carried throughout the years, and I love passing our family stories and recipes on to my nieces and nephews. This year, though, I’m hoping to create a new tradition around the dinner table with an alternative to our typical recipes- this year, I’m making Pekin Duck.

Pekin Duck is one of my favorite “sounds fancy, cooks easy” main dishes, and when paired with a citrus glaze it is a beautiful and delicious meal with a holiday twist. Long Island Ducks are what we know as “Pekin.” They were bred in China and in 1873, exported to Long Island. It’s the most common duck meat consumed in the U.S. and in my opinion, the tastiest. We tend to rely on the holiday meal staples, but I think trying out a different bird this year will be a hit and hopefully start a tradition of trying new recipes each holiday.

Pekin Duck with Mandarin Sauce

I find that it just takes one recipe to bridge the gap between the adult and kid’s table, though. Desserts are always a good go-to, but last year I tried fresh Brussels sprouts. I know what you’re thinking- “my kids would never eat Brussels sprouts!” But try this recipe and I bet you’ll be surprised just how many members of your family ask for seconds.

Tarragon Pimiento Brussels Sprouts

When Your Roses Arrive
If your roses came prearranged, simply place the vase in a spot out of direct sun and away from heat sources.

For unarranged roses fill a vase with lukewarm water and add a floral preservative along with one teaspoon of bleach to keep the water clean. Remove any leaves from the stems below water line. Under running water, re-cut the ends of the stems at a slight angle. Place the flowers immediately into the vase.

Every few days replace with water and recut the ends of the stems.

Giving Your Roses a Second Life
Pull the freshest flowers from the bouquet and reuse them in a new arrangement. Buy flowers from a local florist or market to complement the colors of your roses. For red roses try purple, orange, and golden yellow flowers. If you receive salmon roses, add chartreuse, blue, and cream. Pink roses look great with burgundy, lavender, and cream blooms.

Cut the rose and flower stems to about 8 inches long. Grab the entire bouquet as close to the base of the blooms as possible. Wrap a rubber band around the stems to hold the arrangement together tightly. Place the bouquet in a low vase filled with fresh water, floral preservative and a few drops of bleach.

Preserve your Memory
As your roses fade, remove the petals and place them in an open weave basket to dry. Purchase other ingredients from hobby or craft stores to create your own personalized potpourri. I start with a base of pre-packaged dried flowers or potpourri to create a colorful mixture. With an eyedropper add some rose oil to the potpourri and toss gently to refresh the fragrance of the flowers. Place the mixture a bowl or basket where the aroma can be enjoyed.

Every year I pick a Christmas decorating theme drawing inspiration from everyday items or materials from the garden. For instance, in 2010 I went all orange and chartreuse using tons of clementines and this year old fashioned tin ornaments will be my guide. One of my favorite muses was a magnolia leaf. The glossy green top and velvety brown underside sparked the idea to decorate in chocolate browns, white and silver.

How do you decorate for the holidays? Do you stick with a time honored theme or do you change it up every year?

Making a floating Jack-o-lantern is easy. Here is a photo journal of the steps. Click here for complete instructions.