43 Be sure to read this entire blog for recipes that are too good to miss. This holiday season, we’re sharing our love of food! Our French roots have a special place in what good food means to all of us at Scality. Our “eat well” motto is deeply rooted in French tradition. From a French perspective, food is far more than sustenance — it’s an art form, a cultural treasure, and a way of expressing love and connection. French gastronomy: A tradition of love and connection In France, meals are about savoring life’s pleasures and sharing them with others. A time to slow down, the dining table becomes a stage for tradition, storytelling, and togetherness, especially during festive occasions. Whether it’s the indulgence of a bûche de Noël during the holidays, the rich warmth of a shared pot-au-feu, or a simple, perfectly baked baguette passed around the table, food embodies joy, care, and the French joie de vivre. It’s not just what’s on the plate — it’s the ritual, the conversation, and the company that make it unforgettable. Scality’s culinary connections Consistent across all cultures during a celebration, great food plays a central role in bringing people together. From dumplings and rice cakes during Dongzhi, to festive feasts for Christmas, Hanukkah and New Year gatherings, it’s a powerful symbol of love, sharing, and celebration. Food is at the heart of gatherings, the centerpiece of traditions, and the source of countless cherished memories. From Slack to snack: Seasonal recipes from our team to your table As the saying goes, presentation is everything. The Scality recipe Slack channel is definitely a site to behold. Sharing photos of scrumptious meal-time inspirations and elevated recipes around the globe is a daily occurrence. From delightful desserts to savory staples, our team proves that innovation doesn’t stop at the keyboard. At Scality, food (and the process of making it) is a shared, team-building experience that reflects our wish for everyone to Eat Well and Be Well. Here are just a few examples: Get a few Scality-featured recipes for your holiday celebrations here: Sharing recipes has become a hallmark of our team culture, and what better way to celebrate the season than with another treat from the heart of our Scality family? Last year’s holiday blog featured a recipe for almond lemon poppy seed mini-bundt cakes and a curated Spotify holiday playlist for the holiday season from our music aficionado and Scality’s global head of content, Katharine Menick. Take a listen! A year later, we’re still baking up cheer — this time with two brand-new, crowd-pleasing recipes straight from our employees’ cherished “eat well” tradition! One sweet, one savory, these time-honored dishes bring a dash of nostalgia and a generous helping of heartwarming memories from the contributors who’ve enjoyed them at countless family celebrations. Wishing you warmth across every table: Food as a global celebration Whether you’re celebrating the upcoming Chinese New Year, Winter Solstice, Christmas, Hanukkah, Kwanzaa, Diwali, Boxing Day, St. Nicholas Day, or any other holidays, we at Scality wish you good health and good meals with family and friends. Recipe #1: Homemade morning buns From Brittini Smith, Scality Senior Manager, Marketing Operations & Demand Generation I started making these morning buns for Christmas back in 2018, a year after I had my first child, and it’s been a cherished holiday tradition ever since. The recipe is from Tartine Bakery, a celebrated pastry shop in San Francisco, where my husband and I lived before we had kids. Making them each year brings a little piece of that chapter of our lives into our home and reminds me of how far we’ve come as a family. For me, food is one of the most heartfelt ways to nourish and care for my family. And while these morning buns are not the healthiest treat, the love poured into them is undeniable. From carefully laminating the dough, to letting it rise (twice!) and then filling, shaping, and baking, every step of the two-day process is a labor of love. The joy comes when they’re finally ready, still warm from the oven, and devoured in no time. Seeing my family savor each bite makes every bit of effort worth it. And really, who can resist a homemade morning bun? The sugar crystals melt like snowflakes on your tongue, while the orange zest adds brightness to the sweet cinnamon filling. It’s a little piece of magic, made with love, perfect for our cozy Christmas mornings. Ingredients Poolish 3/4 cup (180 ml) reduced-fat milk 1/2 tsp (1.4 g) active dry yeast (not instant) 1 1/3 cups (175 g) bread flour Dough 2 tsp (7 g) active dry yeast (not instant) 1 3/4 cups (420 ml) reduced-fat milk 1/3 cup (70 g) sugar 1 tbsp + 1 tsp (15 ml + 5 ml) salt 6 1/4 cups (810 g) bread flour 1 tbsp (14 g) unsalted butter, melted Butter block 2 2/3 cups (600 g) Unsalted butter (at cool room temperature) Egg wash 3 large egg yolks: 3 2 tbsp heavy cream Pinch of salt Tartine morning bun filling 1/2 cup (115 g) unsalted butter, melted 1 1/3 cups (285 g) sugar, plus extra for the pan 1/4 cup (55 g) orange zest 1 tbsp (14 g) ground cinnamon Coating 1 cup (200 g) sugar Instructions Poolish In a small saucepan, warm the milk to 80-90°F (25-30°C). Pour into a mixing bowl. Sprinkle yeast over the milk and stir to dissolve. Add the flour and whisk to form a batter. Cover the bowl and let rise for about 2 hours at room temperature or overnight in the refrigerator until almost doubled. Dough Add the poolish to a stand mixer fitted with a dough hook. Mix yeast, half of the milk, sugar, and salt into the poolish. Gradually add the flour and mix on low speed for 15-20 seconds. Add remaining milk and melted butter, mixing for 2 minutes until dough forms. Knead on low speed for 7-8 minutes until smooth and elastic. Transfer dough to a floured surface and shape into a 2-inch (5 cm) thick rectangle. Wrap in plastic wrap and chill for 6-8 hours. Butter block Soften butter slightly and shape it into an 8×12 inch (20×30 cm) rectangle by rolling it between parchment paper. Chill for 10 minutes before laminating. Laminating Roll the dough into an 18×30 inch (45×76 cm) rectangle. Place the butter block in the center, folding the dough edges over to cover the butter. Seal seams and roll into a 28×12 inch (71×30 cm) rectangle. Fold into thirds, like a business letter. Wrap and refrigerate for 1 1/2 to 2 hours. Repeat folding and rolling three more times, refrigerating between folds. Morning buns Roll croissant dough into a 10×32 inch (25×81 cm) rectangle, 1/4 inch (6 mm) thick. Spread melted butter over the surface. Sprinkle with sugar, orange zest, and cinnamon. Roll dough tightly into a log. Cut into 12 equal pieces (3-inch/7.5 cm wide). Place each piece into a buttered muffin pan sprinkled with sugar. Proof for 2-3 hours, then bake at 400°F (200°C) for 40-45 minutes until golden brown. Toss warm buns in sugar coating and serve. Recipe #2: Stuffed capon with chestnuts and crispy duck-fat potatoes From Grégoire Doumergue, Scality Customer Success, Principal Engineer When it comes to Christmas, my mother’s family gathers every year in Provence, south of France. One of the meals we like to share is the capon stuffed with chestnuts. Of course, we never forget the smoked salmon with salad as a starter! And champagne. Lots of champagne. And white wine — Riesling is the perfect wine for Christmas. And cheese. This menu can only bring joy to the table. Just to think about it brings fond memories. Do not be dismayed by the number of steps; it’s well worth the effort. Bon appetit! Ingredients: 50 g (¼ cup) raisins 30 ml (2 tbsp) cognac (plus more for soaking) Warm water (for soaking) 1 veal cutlet, diced 1 chicken breast, diced 1 egg 1 slice of bread, soaked in milk and wrung out 100 g (3.5 oz) chestnuts (fresh or frozen) 9 g (1 tbsp) flour 50 g (⅓ cup) walnuts, chopped 1 whole capon (cleaned, with large fat pieces removed) Salt and pepper, to taste 50 g (3.5 tbsp) butter, cut into pieces Potatoes (enough for your party size) Duck fat (for cooking potatoes) Instructions: Prepare the raisins: Soak the raisins in a mixture of warm water and a little cognac. Set aside to plump while you prepare the stuffing. Preheat the oven to 200°C (400°F). Make the stuffing: In a blender, combine the veal cutlet, chicken breast, egg, cognac, and milk-soaked bread (squeeze out excess milk first). Blend until smooth to form a paste. Transfer the mixture to a large bowl. Season the stuffing mixture with salt and pepper. Add the drained raisins and chestnuts. If preferred, slice the chestnuts into smaller pieces, but leaving some whole adds texture. Stir in the flour, then gradually mix in the chopped walnuts until well combined. Prepare the capon: Make sure the cavity of the capon is empty and clean, removing any large chunks of fat. Fill the capon with the stuffing until it’s packed to the edge. Tie the capon tightly by folding the thighs over the opening to seal in the stuffing. Place the capon on a drip pan or in a large, rimmed baking dish. Season generously with salt and pepper. Dot the capon with butter pieces and sprinkle a little water into the pan—enough to create a small puddle to prevent the bottom from burning. Roast the capon: Place the capon in the preheated oven. Baste it with the cooking juices every 20–30 minutes. Add a little water to the pan if necessary to keep it moist. Adjust temperature and continue cooking: After 40 minutes, lower the oven temperature to 170°C (350°F). After 1 hour and 15 minutes, carefully turn the capon over. Roast for another 1 hour and 15 minutes, continuing to baste regularly with the juices. Add the chestnuts: After 2 hours and 30 minutes of total cooking time, add fresh or frozen chestnuts to the pan. (We recommend Picard chestnuts for their quality.) Stir the chestnuts into the pan juices and return the dish to the oven. Finish roasting with chestnuts: Roast for an additional 1 hour, turning the chestnuts occasionally in the sauce to coat them in the flavorful fat. This will keep them tender and delicious. Prepare the potatoes: While the capon finishes cooking, cook potatoes in duck fat over medium heat until they are crispy and golden brown. It’s indulgent, but perfect for a special holiday meal. Serve: Carve the capon and serve the meat with the chestnuts and the rich cooking juices poured into a sauceboat. Pair with crispy duck-fat potatoes for a festive and satisfying meal.
