Transfer the purée to a serving bowl and stir in the scallions.

As mushrooms finish cooking, transfer to grate over indirect heat.When all mushrooms are cooked, transfer to a bowl.

Season with remaining 1 teaspoon salt, and cover loosely with aluminum foil to keep warm.. Place crème fraîche in a shallow 6-inch-wide heatproof metal pan or ceramic dish, such as a small cake pan or crème brûlée dish, and place on cool side of grill.Working quickly, add juniper berries (or branch, if using) to hot coals, and cover grill with open lid vents over crème fraîche.Smoke crème fraîche until melted and light brown on surface, about 5 minutes.

Uncover and carefully remove dish to a heatproof surface.. Toss greens with lemon juice.Divide crème fraîche among plates, and scatter mushrooms over crème fraîche.

Drizzle each plate with 1/4 teaspoon honey, and top loosely with greens.

Serve immediately.. Make Ahead.Sake: White peach–flavored Chiyomusubi Tokubetsu Junmai.. Pairing by Rick Smith and Hiroko Furukawa of New York City's East Village sake shop Sakaya (.

Originally appeared: March 2010.Accra, 2013, 6 a.m.: The scrawny Rooster strangles his voice and my sleep with his fuss.Mercy's broom has already begun switching away last night's dreams.

I hear my uncle scurrying out the screen door headed for the waakye stall across the street on the corner of Palace Street, North Kaneshie—his first breakfast beckons.Waayke (pronounced WAH-chay).. Cook Mode.