The Menu (Serves 8)

Appetizer:
• Curry-Squash Bisque With Jumbo-Lump Crab

Entrée
• Slow-Roasted Turkey in Black-Truffle Butter
• Black-Truffle-and-Bone-Marrow Bread Pudding
• Potato-Celery-Root-Fontina Gratin
• Brussels Sprouts With Creamy Bacon

Dessert
• Pumpkin-Mousse Pie

2 butternut squashes, halved, seeds removed, drizzled with olive oil
5 tbsp. unsalted butter
1/3 cup extra-virgin olive oil
2 cups chopped yellow onion
2 bay leaves
2 sprigs fresh thyme
2 large celery ribs, trimmed and chopped
2 large carrots, peeled and chopped
3 cloves of garlic, peeled and pressed
1 tbsp. curry powder
1 tbsp. freshly grated ginger
3 tbsp. crème fraîche
2 quarts shellfish stock (made with shrimp, crab, and lobster shells)
Salt and freshly ground black pepper
1 lb. jumbo-lump crabmeat, shells picked through
2 tbsp. lemon juice
1 tbsp. pumpkin-seed oil
1/4 cup pomegranate seeds

Preheat oven to 350 degrees. Roast the squash face side up until tender, about 45 minutes. Heat the butter and ¼-cup oil over medium-high heat in a heavy-bottomed pot. Add the onion, bay leaves, thyme, celery, and carrots, and sauté until the onions are translucent and the vegetables are soft; do not allow them to color. Add the garlic, curry powder, and ginger, and cook, stirring, for an additional two minutes.

Scoop out the flesh from the squash and transfer to the pot. Add the stock and simmer for 30-to-40 minutes. Remove the soup from heat and allow it to cool slightly. Remove and discard the thyme and bay leaves. Purée the soup with a hand blender until it’s very smooth, then drizzle in the crème fraîche and blend briefly to leave a swirled effect. Season to taste with salt and pepper.

Toss the crabmeat in a bowl with the remaining olive oil, salt, and lemon juice.

Warm eight soup bowls in the oven. Garnish each bowl with a small mound of crab salad, drizzle with pumpkin-seed oil and pomegranate seeds, and ladle in the soup.

THE TURKEY
1 12-lb. Free-range heritage turkey, trimmed, wing tips snipped off
1 1/2-lb. salted butter, room temperature
4 oz. black winter truffle, finely chopped
1 tsp. freshly grated nutmeg
1 tsp. ground star anise
Sea salt and cracked black pepper

GRAVY
2 onions (one halved, one finely diced)
1 carrot, finely diced
1 large stick of celery, finely diced
Scraps of meat from the turkey, including wing tips
1 cup white port

BRINE
2 gallons water
2 cups salt

BRINE: Dissolve the salt in the water in a stockpot big enough to hold the turkey. Submerge the turkey in the brine for one hour. Remove, rinse, dry, and set the turkey on a rack, uncovered, overnight in the refrigerator to dry the skin.

TURKEY: Put the butter, chopped truffle, nutmeg, and star anise in a food mixer and beat until the truffle is incorporated. Set the bowl in the refrigerator to cool. Preheat the oven to 300 degrees. Remove the turkey from the refrigerator, and slide your hands under the skin of the breast and thighs to separate skin from meat. Fill a piping bag with two-thirds of the truffle butter and pipe under the skin until the breast and legs are covered. Truss the turkey; tie the legs and thighs tight. Coat the turkey with the remaining truffle butter and place on a rack in a roasting pan. Roast the turkey, basting frequently with the butter that drips into the pan, until the breast reaches 130 degrees on an instant-read thermometer. Increase the temperature to 415, and continue basting until the turkey is nicely colored and the thigh temperature reaches 160. Remove from the oven, and let the turkey rest for one hour, basting frequently to reinforce the flavor. Finally, season with sea salt and cracked pepper. Reserve the butter for gravy.

GRAVY: While the turkey is roasting, place the neck and giblets in a saucepan with the halved onion. Cover with water and simmer for two-to-three hours to make stock. Remove the turkey from the pan, pour off the fat and truffle butter, and reserve. Leave the turkey juices in the pan; add the diced onion, carrot, and celery; and gently caramelize over medium heat. Deglaze the pan with white port. Add the turkey stock and reduce for 10-to-20 minutes, stirring occasionally, until the flavor has intensified and is balanced. Strain into a saucepan; reheat the gravy, remove from the heat, and pour in a half-cup of the reserved truffle butter. Using a hand blender, emulsify the gravy until the butter is totally incorporated. Serve immediately.

8 cups 1-inch cubed, day-old French bread
1 tbsp. butter for baking dish
1 cup diced bone marrow (removed from about 2 lbs. of marrowbones)
1 lb. cremini mushrooms, quartered
1 large onion in 1/2-inch dice
2 cloves of garlic, minced
2 ribs of celery, with the leaves, thinly sliced
3 tbsp. julienned sage leaves
2 tbsp. chopped parsley
3 cups homemade or low-sodium chicken stock
3 eggs, beaten
1/2 cup grated Parmigiano Reggiano, or to taste
1 jar preserved black truffle (1-to-2 oz.), chopped

Preheat oven to 350 degrees. Place the cubed bread in a large mixing bowl and set aside. Coat a 9-by-13-inch baking dish with butter and set aside. Heat the bone marrow over medium-high heat until liquefied, about two minutes. Add the mushrooms, onion, garlic, and celery and sauté in the bone marrow until translucent. Add the sage and parsley, then the stock, and simmer for three-to-four minutes. Remove from heat and pour over the bread. (It should become moist but not soggy.) Add the beaten eggs, grated Parmigiano, and chopped truffle and stir to combine. Transfer to buttered baking dish and cover with aluminum foil. Set in the oven and cook for 25-to-35 minutes. Remove the foil and cook for an additional five-to-ten minutes or until the top is browned and crispy.

1 tbsp. unsalted butter for baking dish
1 tbsp. olive oil
1 cup finely chopped onion
2 cloves of garlic, minced
2 sprigs of thyme, picked
2 cups of heavy cream
1/2 tsp. freshly ground nutmeg
Salt and freshly ground pepper to taste
2 lbs. Yukon Gold potatoes, peeled and sliced 1/8-inch thick
2 lbs. celery root, peeled and sliced 1/8-inch thick
1 cup grated Fontina cheese
1/2 cup grated Parmigiano Reggiano cheese

Preheat oven to 375 degrees. Butter a 9-by-13-inch casserole dish. Heat the oil in a saucepan; add the onions, garlic, and thyme and cook over medium heat until the onions are translucent. Add the cream and nutmeg, bring to a boil, and simmer for three-to-four minutes. Season with salt and pepper and whisk to combine. Set aside to cool slightly.

Combine the potatoes and celery root in a large bowl with the cream mixture and stir to coat. Stir together the cheeses in a separate bowl. Layer the potato and celery-root slices to overlap in the casserole dish, sprinkle with the cheese, and repeat, alternating layers. Pour the remaining cream over the gratin, and finish the top layer with cheese. Cover with foil and bake for about 45 minutes. Remove foil and continue to bake for a further 30 minutes until golden. Let it cool slightly to allow the gratin to set before serving.

8 cups Brussels sprouts
2 white onions in 1/4-inch dice
8 oz. applewood-smoked bacon in 1/2-inch-wide strips
1/4 cup extra-virgin olive oil
1 cup chicken stock
1 cup heavy cream
8 tbsp. (1 stick) butter
1/4 cup bread crumbs
2 tbsp. chopped parsley
Salt and freshly ground black pepper

Steam the Brussels sprouts for seven minutes until they are tender when pierced with a knife. In a saucepan, sauté the onions in oil until caramelized and golden brown. Season the onions with salt and pepper. Cook the bacon in a separate pan until it’s crispy. Put the Brussels sprouts, onions, and bacon in a large casserole, add the stock and cream, and bring to a boil. Add the butter to the pan, season with salt and pepper, and continue to cook until the sprouts are coated with the sauce. Sprinkle bread crumbs and parsley over the top.

CHOCOLATE DOUGH
4 oz. butter
1/3 cup Dutch cocoa powder
1/3 cup sugar
1/2 cup pastry flour

PECAN FILLING
1 cup sugar
12 oz. pecans
2 tbsp. cream
1 oz. rum

PUMPKIN MOUSSE
1/2 cup orange juice
1 oz. gelatin
4 egg whites
1 cup sugar
3 cups pumpkin purée
1 1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1 cup whipped cream
1/2 lb. dark chocolate, in block

CHOCOLATE DOUGH: In a stand mixer, soften the butter and mix with the cocoa powder and sugar. Mix well, then add a fourth of the flour and blend well. Add the remaining flour and mix lightly. Wrap the dough in plastic wrap and place in the refrigerator for a minimum of one hour. Preheat the oven to 325 degrees. Remove the dough from the refrigerator. Sprinkle some flour on a counter to keep the dough from sticking. Roll the dough out to 1/4-inch thick and prick the surface with a fork several times. Place in the bottom of a nine-by-four-inch springform pan, Bake the chocolate dough in the oven for 25 minutes. Remove from the oven and allow to cool.

PECAN FILLING: Place the sugar and half-cup of water in a saucepan and boil until it begins to caramelize and turns amber. Immediately add the pecans and stir, then add the cream and the rum while continuing to stir. Cover the chocolate crust in the pan with three-fourths of the candied pecans, reserving the rest for decoration.

PUMPKIN MOUSSE: Mix the orange juice and gelatin in a bowl and allow the gelatin to bloom. Set in a double boiler and gently heat until the gelatin has melted. Place the egg whites in the bowl of a mixer and beat until peaks form. Add ¼-cup sugar and continue beating. Gradually add the remaining sugar while beating until the meringue is shiny. Add the pumpkin purée, salt, ginger, cinnamon, and orange-juice mixture to the meringue and mix gently until combined. With a spatula, fold the whipped cream into the pumpkin mousse. Fill the springform pan with the mousse, set on a tray, and refrigerate overnight. At serving time, wrap a hot towel around the outside of the ring. Gently pull the ring off the mousse pie. Top the pie with shavings
from the dark-chocolate block and garnish the sides of the mousse with the remaining pecans.

The Menu (Serves 8)

Appetizers:
• Shaved-Brussels-Sprout Salad With Roasted Brussels-Sprout Leaves, Pecorino, Toasted Almonds, and Pears in a Honey-Dijon Vinaigrette
• Zucchini, Apple, and Sage Latkes With Poached-Apple Yogurt Sauce

Entrée:
• Whole Roasted Salmon With Preserved-Lemon, Caper, and Dill Sauce
• Wilted Kale With Butternut Squash, Raisins, and Clothbound, Aged Sharp Cheddar
• Corn Salad With Red Peppers
• Sweet-Potato Wedges With Rosemary and Mustard Seeds

Dessert:
• Pavlova With Dates and Pears

3 lbs. large, firm Brussels sprouts
1/2 cup plus 2 tbsp. extra-virgin olive oil
Salt to taste
1/2 cup sliced almonds
Zest of 1 lemon
3 tbsp. lemon juice
1 garlic clove
2 tbsp. white-wine vinegar
2 tbsp. honey
1 tbsp. plus 1 tsp. Dijon mustard
1 tbsp. thyme leaves
1 peeled pear, julienned
1 lb. Pecorino Romano, grated

Preheat the oven to 375 degrees. Strip the Brussels sprouts of their outer leaves and set the leaves aside. Holding each sprout by the stem, cut into very thin slices (use a mandoline), and then, with your hands, toss them in a mixing bowl to separate the layers. Toss the reserved leaves with two tablespoons of oil and season with salt to taste. Spread the leaves on a baking sheet lined with parchment paper and roast in the oven until they’re crispy, about ten minutes, before removing them. Reduce the oven temperature to 350 degrees. Place the almonds in a small bowl with one tablespoon of oil, toss to coat, season with salt, and spread on a baking sheet. Toast the almonds in the oven for about eight minutes or until lightly browned.

Put the lemon zest and juice, garlic, vinegar, honey, and mustard in a blender. Blend at medium speed until the dressing is smooth, then slowly stream in the remaining oil. Once the dressing is emulsified, add the thyme, and pulse two-to-three times.

Before serving, put the sliced Brussels sprouts, roasted leaves, almonds, and pear into a large bowl, pour in the dressing, and toss together. Season to taste with salt (slightly underseasoning), then top with Pecorino.

LATKES
3 medium zucchini (about 1 1/2 lbs.)
2 medium russet potatoes (about 1 lb.), peeled
1 medium-tart apple, peeled
8 sage leaves, julienned
3/4 cup panko
2 eggs, beaten
1 1/2 tsp. salt
Pinch of white pepper
1 cup olive oil

YOGURT SAUCE
1 star anise
1/2 tsp. pink peppercorns
1/4 cup honey
1 tbsp. lemon juice
1 cinnamon stick
2 medium-tart apples, peeled, halved, cores removed
1/2 clove of garlic, minced
3/4 tsp. salt
1 cup 2 percent Greek yogurt

LATKES: Coarsely grate the zucchini, potatoes, and apple. Wrap the grated vegetables in a clean dish towel and twist both ends over the kitchen sink to squeeze out the excess moisture.

In a large bowl, combine the grated zucchini, potato, apple, sage, and panko. Add the eggs, salt, and pepper and mix together with your hands. Shape the mixture into two-inch patties.

Heat 1/2 inch of olive oil in a large skillet set over medium heat. Cook the zucchini patties in the hot oil until both sides are golden brown, three-to-five minutes. Drain on paper towels. (Makes about 24 latkes.) Serve with poached-apple yogurt sauce (recipe below).

SAUCE: Loosely tie the star anise and pink peppercorns in cheesecloth. In a medium-heavy saucepan, combine the honey, two cups of water, lemon juice, and cinnamon, plus the cheesecloth bag, and bring to a boil, stirring occasionally. Add the apples, cut side up, reduce the heat, and simmer until soft. Remove the apples and set aside to cool, discarding
the liquid.

To a blender, add the apples, garlic, and salt and blend until smooth. Chill the mixture in the refrigerator, then add the yogurt and blend until fully incorporated.

SALMON
1 6-lb. whole salmon, scaled and gutted, gills removed
Salt and freshly ground black pepper
2 lemons, sliced thin
3 sprigs of fresh thyme
3 sprigs of fresh rosemary
3 bay leaves
3 garlic cloves, sliced

SAUCE
1/3 cup chopped dill
1/2 cup toasted pine nuts
1/2 cup currants
2 tbsp. capers
3 tbsp. chopped peel from preserved lemons
1/2 cup mild olive oil
1/4 cup lemon juice

SALMON: Preheat oven to 400 degrees. Rinse the fish under cold water and pat dry with paper towels. Place one or two cooling racks on top of a parchment- or aluminum-foil-lined baking sheet and set the salmon on the rack. With a very sharp knife, make six-to-eight diagonal slashes through the skin (about a half-inch deep) on each side. Season the fish inside and out with salt and pepper. Place the lemon slices, herbs, and garlic in the cavities. Roast the salmon for eight-to-ten minutes per inch of thickness — so if the fish is four inches at its thickest, it should be roasted for 32-to-35 minutes (eight minutes per inch for medium, ten for cooked through). The fish will continue to cook slightly for a few minutes after you remove it from the oven.

SAUCE: While the salmon is roasting, place all the ingredients for the sauce in a bowl and mix until they are thoroughly combined. Using the scoring marks as a guide, slice the salmon. Serve each piece drizzled with the sauce.

1/2 cup extra-virgin olive oil
1 lb. butternut squash, peeled and cut into 1-inch cubes
2 lbs. kale (lacinato, dinosaur, or baby), washed and torn into bite-size pieces
4 sprigs of thyme, leaves only
1/2 cup raisins
4 cloves of garlic, thinly sliced
2 tbsp. Champagne vinegar
Salt and freshly ground black pepper to taste
Zest of 2 lemons
1/2 lb. clothbound, aged sharp cheddar, thinly shaved with a vegetable peeler

Heat the oil in a large pan until it spreads easily. Add the butternut squash and sauté gently for three minutes until it begins to soften and cook through. Add the kale, thyme, and raisins and let the kale wilt for about two minutes, turning frequently. Add the garlic and sauté for another three minutes. Deglaze the pan with vinegar and season with salt, pepper, and lemon zest. Remove to a serving dish and sprinkle with the shaved cheese. Serve immediately.

1/3 cup distilled white vinegar
2 tbsp. extra-virgin olive oil
1 tbsp. sugar
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
3 cups cooked corn (6 medium ears); frozen corn, cooked, can be substituted
2 red bell peppers, seeded and cut into small cubes
2 jalapeños, seeded and cut into small cubes, or to taste
1/4 cup chopped cilantro
2 tbsp. fresh lime juice

Whisk together the vinegar, oil, sugar, salt, and black pepper in a large bowl. Add the corn, bell peppers, jalapeños, cilantro, and lime juice and toss everything together.

Note: If you wish to serve this as a warm dish, just pop it in the microwave for a minute or two before serving.

6 tbsp. olive oil
1/4 cup honey
1/4 cup yellow-mustard seeds
1 1/2 tsp. kosher salt
Generous pinch of freshly ground black pepper
2 fresh rosemary sprigs
3 lbs. red-skinned sweet potatoes or yams, peeled

Preheat oven to 375 degrees. Whisk together the oil, honey, mustard seeds, salt, and pepper in a large bowl. Pick the leaves from the sprigs of rosemary and add to the honey mixture. Cut the  sweet potatoes into one-inch wedges and toss them with the honey mixture until they are evenly coated.

Line a baking sheet with parchment and set the wedges side by side in a single layer. Scrape any remaining mixture from the bowl with a rubber spatula and drizzle on top of the sweet potatoes. Bake the sweet potatoes until tender, about one hour, flipping them during
the last 15 minutes of cooking.

PAVLOVA
6 egg whites, at room temperature
1 cup sugar
1 1/2 tbsp. cornstarch
2 tsp. white-wine vinegar
1/2 tsp. vanilla extract

TOPPING
3/4 cup cubed dates
6 tbsp. honey
1 tbsp. brandy
1 1/2 cups plain 2 percent Greek yogurt
5 ripe, firm pears, peeled, cored, and sliced
1/4 cup pistachios, lightly toasted and roughly chopped

PAVLOVA: Preheat oven to 275 degrees. Make sure your mixing bowl — which should be metal — is dry and clean of any oils, and whip the egg whites with an electric mixer until soft peaks form. Slowly add the sugar a tablespoon at a time while the mixer is running (adding too much sugar at once will keep your egg whites from forming stiff peaks). Add the cornstarch and then the vinegar, followed by the vanilla extract. Whip until the egg whites are glossy. Line a baking sheet with parchment, and make a big circle’s worth of egg-white mixture on the parchment. Create a small crater at the top of the mound with a spoon, to hold some of the topping later.

Place the baking sheet in the oven, close the door, and immediately reduce the temperature to 250 degrees. Bake for one-to-two hours or until the outer layer is crisp. (Resist every urge to open the oven door to take a peek, as this can cause the dessert to collapse.) Set aside to cool. The Pavlova should have a marshmallow texture on the inside and a crispy crust.

TOPPING: While the Pavlova is baking, stir together the dates, three tablespoons of honey, and the brandy in a small saucepan and bring to a boil. Reduce the heat and simmer for three-to-four minutes until the dates are soft. Allow to cool, then mix in the yogurt. In a separate skillet, caramelize the pear slices in the remaining three tablespoons of honey over medium heat for about ten minutes. Once the Pavlova is cool, spoon the yogurt-date mix in the crater. Lay the caramelized pears on top and sprinkle with pistachios.

Menu (Serves 12)

Appetizer:
• Oyster Chowder With Beer and Bacon

Entrée and Sides:
• Slow-Cooked Roast Turkey With Cornbread-Andouille Stuffing
• Mom’s Collard Greens
• Wild-Rice-and-Quinoa Pilaf With Pecans, Green Onions, and Dried Cranberries
• Cauliflower With Pears, Sage, and Hazelnuts

Dessert:
• Sweet-Potato Meringue Pie With Pecan Crust

BROTH
5 lbs. fresh mussels
2 12-oz. bottles of pilsner or IPA

SOUP BASE
6 tbsp. butter
2 cups finely diced smoked bacon
2 1/2 cups finely diced onion
2 1/2 cups finely diced celery

POTATO CREAM
3 lbs. Yukon Gold or other yellow potatoes, peeled and cut into 1-inch chunks
2 1/2 cups cream
1 1/2 cups milk
3 garlic cloves, peeled
3 sprigs of fresh thyme

TO FINISH
36 fresh oysters, shucked, liquor reserved (Wellfleet or bluepoint preferred)
2 tsp. salt
1 tsp. pepper
1 tsp. Tabasco sauce
One bunch of chives, finely chopped

BROTH: Rinse the mussels in cold water to remove any excess sand and place them in a large pot with the beer. Cover and bring to a simmer over medium-high heat until all the mussels open. Cook for an additional two minutes, then strain the liquid and reserve. (Eat the mussels or discard them.)

SOUP BASE: Melt the butter in a medium saucepan, adding the bacon and cooking over medium-low heat for three minutes until the bacon starts to render and caramelize slightly. Add the onions and celery, then cook for two minutes or until the vegetables start to soften. (Do not allow them to brown.) Add the mussel-beer broth and set aside.

POTATO CREAM: Add all ingredients to a saucepan and simmer until the potatoes are soft (about 20 minutes). Remove the thyme and discard. Use a slotted spoon to remove half the potatoes and add them to the soup base. With an immersion blender, purée the remaining
potatoes. Add the purée to the soup base and cook over medium heat for three minutes to combine flavors.

Finish the soup by adding the oysters along with their liquor. Season to taste with salt, pepper, and Tabasco. Garnish with chives and serve.

BRINE
2 cups kosher salt
2 cups maple syrup
1 cup dark-brown sugar
10 sage leaves
8 thyme sprigs
4 bay leaves
1 tbsp. black peppercorns

THE TURKEY
1 16–18-lb. turkey
1/4 cup corn oil
3 tbsp. salt
2 tbsp. pepper
1 onion, chopped
1 carrot, chopped
2 celery stalks, chopped

BRINE: Pour two gallons of water into a large stock pot, add all the ingredients, and bring to a boil; stir occasionally until the sugar and salt dissolve. Cool and strain.

TURKEY: Remove the neck and giblets and cut each wing at the first joint and reserve. Rinse the turkey in cold water, then place it into the cool brine in a large stock pot. Brine for 12 hours, or about 45 minutes per pound, depending on the size of the bird.

Preheat the oven to 300 degrees. Remove the bird from the brine and rinse under cold water. Dry the turkey with paper towels and rub with oil, then season with salt and pepper all over, including the back and cavity.

Add the neck, wing tips, vegetables, and two cups of water to the bottom of the roasting pan. Place one-third of the stuffing (see recipe below) in the cavity of the turkey and put the turkey on a roasting rack set in the pan. Roast the turkey in the oven for three-to-four-and-a-half hours, or 15 minutes per pound, until the skin is browned and an internal temperature taken in the legs reads 160 degrees.

Remove the turkey and allow it to rest for a minimum of 30 minutes (one hour maximum) before serving.

Drain the liquid from the bottom of the roasting pan. Allow to stand for ten minutes. Remove the fat from the surface, reheat the jus, and pour over the carved turkey.

CORNBREAD
4 tbsp. butter (or cooking spray)
3 cups stone-ground cornmeal
3 cups unbleached all-purpose flour
3 tbsp. baking powder
1 1/2 tsp. baking soda
1 tbsp. salt
3 eggs
9 tbsp. sugar
3/4 cup grape-seed oil
3 3/4 cups buttermilk

Preheat the oven to 350 degrees. Brown the butter in a small pan on the stovetop. Grease three one-pound loaf pans, or a 9-by-13-inch baking dish, with the butter.

In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.

In a small bowl, whisk the eggs with the sugar; once combined, whisk in the oil, followed by the
buttermilk, to create a thick and milky mixture.

Pour the egg mixture into the cornmeal-flour mixture. Using a rubber spatula, fold together the wet and dry ingredients for about 20 seconds, just until combined (better to mix too little than too much). Pour the cornbread mixture into the loaf pans and bake uncovered on the middle rack in the oven. After 15 minutes, turn the loaf pans, and bake for a total of 40-to-50 minutes, until the top is golden brown and a sharp knife poked into the center comes out clean.

Remove the loaves from the pans and cool on a rack. When cool, cut into roughly three-fourths-inch cubes.

STUFFING
6 tbsp. butter
3 cups 1/2-inch diced andouille sausage
2 cups 1/4-inch diced onion
2 cups 1/2-inch diced celery
2 cups 1/2-inch diced green pepper
5 garlic cloves, chopped
1/2 tsp. chipotle powder
1/4 tsp. celery seed
2 tsp. Cajun seasoning
1/2 tsp. dried sage
3/4 tsp. salt
3 1/2 lbs. cubed cornbread
7 cups chicken stock (start by adding about 4 cups and continue adding remaining stock if necessary)

Preheat the oven to 375 degrees. In a skillet, melt the butter, add the sausage, then cook over medium heat for three minutes or until the sausage lightly renders and starts to caramelize. Add the onion, celery, and green peppers. Cook for two minutes until the vegetables start to soften. Add the garlic and cook for another two minutes. Add all the seasonings and stir to coat the vegetables evenly until the herbs release an aroma. Transfer to a large bowl and add the diced cornbread. Gradually add the chicken stock one cup at a time until the mixture is moist but the chunks of cornbread still retain their shape. (The amount of stock depends on the dryness of the cornbread.)

Reserve one-third of the stuffing for the turkey. Place the other two-thirds in an ovenproof 12-by-12-inch baking dish. Cover with foil and bake for 20 minutes with the foil and five minutes without.

2 tbsp. vegetable oil
8 oz. sliced bacon, cut into 1-inch pieces
2 medium onions, sliced
5 bunches of collard greens (about 3 lbs.), stems removed, leaves sliced into 1-inch-wide pieces
1 tsp. salt
1/2 tsp. black pepper
1 1/2 tbsp. honey
1 1/2 tbsp. white-wine vinegar
2 tbsp. Frank’s RedHot (or your favorite hot sauce)

Heat the oil in a large soup pot over medium heat. Add the bacon and sauté, stirring occasionally to avoid sticking. When the bacon has started to brown (about three minutes), mix in the onions and continue cooking for another two minutes or until the onions have softened.

Add the collard greens, salt, and pepper and toss everything together until the leaves are coated with fat. Add one and a half cups of water and bring the mixture to a low boil. Cover the pot and cook the greens for about 45 minutes or until very tender and the liquid has almost evaporated.

Add the honey, vinegar, and hot sauce and mix together. Serve immediately.

2 cups wild rice
3 cups chicken broth (or vegetable broth or water)
1/2 large red onion, diced small
2 bay leaves
2 cups quinoa
1 cup pecans
2 Earl Grey tea bags (or 1 tsp. loose Earl Grey tea in a tea ball)
1 cup dried cranberries
4 tbsp. whiskey
4 green onions, chopped fine
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbsp. butter (optional)

Add the wild rice, one and a half cups of broth, red onion, and bay leaves to a large saucepan and bring to a simmer over medium-high heat for about two minutes. Cover and reduce the heat to low. Cook for about 20 minutes, stirring occasionally, until the rice soaks up all the liquid. Then remove from the heat and let it sit, covered tightly, for five minutes.

Meanwhile, in a small saucepan, add the quinoa and one and a half cups of broth and cook the same way as the rice for about ten minutes.

Roast the nuts in a small pan over low heat, tossing them around occasionally, for about ten minutes or until brown. Roughly chop the toasted nuts with a large kitchen knife.

Put the tea bags and cranberries in a bowl, and pour half a cup of boiling water over the top. Add the whiskey and steep for four minutes while the tea brews, then remove the tea bags and continue steeping the cranberries until they plump up (about 15 minutes).

When the rice is ready, discard the bay leaves. Add the cranberries and one-fourth of a cup of their liquid to the rice along with the nuts, green onions, salt, pepper, and the quinoa. Add butter (optional) and mix everything together. Transfer the pilaf to a large serving dish and serve.

2 medium cauliflower heads, washed thoroughly
5–7 tbsp. butter
1 cup peeled hazelnuts, chopped
1/4 cup sage leaves, picked
1–1 1/2 tsp. salt
1 tsp. coarse-ground black pepper
3 ripe pears, sliced 1/4 inch wide
1/3 cup parsley, roughly chopped

Using a long, sharp knife; cut around the top of the stem; and pull off the florets. Cut each floret lengthwise into slices no more than a half-inch thick.

Melt five tablespoons of butter in a large sauté pan over medium-high heat until it bubbles white.

Add the sliced cauliflower, hazelnuts, and sage and cook together, stirring or shaking the pan about every 30 seconds to keep from sticking. (If your pan is not large enough, this should be made in two batches.)

When the cauliflower begins to soften, add salt and pepper and more butter if necessary. Cook for another six-to-seven minutes until the cauliflower browns a bit. Turn off the heat and add the pear slices and parsley. Remove from the stove and mix all the ingredients together.

CRUST
1 cup pecans, toasted and cooled
2 cups ground graham crackers
1 tbsp. plus 1 tsp. grated fresh ginger
2 tbsp. dark-brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
6 tbsp. butter, melted

FILLING
4 large sweet potatoes
3 eggs
1/2 cup dark-brown sugar
2 tbsp. bourbon
3/4 cup heavy cream

MERINGUE TOPPING
1 cup sugar
3 egg whites
1/8 tsp. salt
1/4 tsp. vanilla paste

CRUST: Preheat the oven to 325 degrees. Grind the pecans in a food processor to a coarse powder. Add the graham-cracker crumbs and grind with nuts until powdered. Add the ginger, dark-brown sugar, salt, and cinnamon and process just to combine, then gradually pour in the melted butter until evenly distributed.

Press the crumb crust into a pie pan, shaping it evenly across the bottom of the pan and the sides. Bake the crust, flattening it with the back of a spoon every ten minutes or so, until it is golden brown and stays firmly pressed in the pan (40 minutes to an hour). Set aside to cool.

FILLING: Preheat the oven to 350 degrees. Roast the sweet potatoes until tender all the way through (about one hour), then cool to room temperature. Peel the sweet potatoes and purée in the food processor until smooth.

Reduce oven temperature to 325 degrees. Put two and a half cups of the sweet-potato purée, the eggs, dark-brown sugar, and bourbon into a food processor and process until combined, then stream in the cream until evenly incorporated. Pour into the cooled crust and bake in the oven until the custard has set in the middle (about an hour). Cool to room temperature.

MERINGUE: Combine the sugar and one-third cup of water in a small saucepan, making sure there are no sugar crystals clinging to the sides of the pan. Place over medium heat and cook until bubbles thicken and slow. While the sugar is cooking, whisk the egg whites and salt in the bowl of a mixer to medium peaks. When the syrup reaches 240 degrees on a candy thermometer, remove from the heat and stream it slowly down the side of the mixer bowl into the whites while whisking on high speed. Continue whisking until very stiff and just slightly warm. Add the vanilla paste, and mix just to combine. Spoon the meringue on top of the pie, making decorative swirls. Lightly brown the top of the meringue with a kitchen torch and serve at room temperature.

The Menu (Serves 10)

Appetizers:
• Devils on Horseback
• Salad Greens With Roasted Butternut Squash, Pomegranate Seeds, and Parmesan

Entrée and Sides:
• Balsamic-Glazed, Slow-Roasted Duck
• Roasted Vegetables: Red Onions, Carrots, Parsnips, and Fennel
• Jerusalem-Artichoke Smash
• Swiss Chard With Olive Oil

Dessert:
• Banoffee Pie

2 tea bags, English breakfast (preferably PG Tips)
6 tbsp. Armagnac
20 large pitted prunes
20 thin slices of bacon
2 spiced pears (see below) along with 6 tbsp. of the liquid
2–3 dried pequin chiles
Pinch of salt

In a saucepan, bring two cups of water to a boil. Add the tea bags and let steep for five minutes off the heat. Discard the tea bags and let the tea cool.

Put the tea, Armagnac, and prunes in a bowl, submerging the prunes in the liquid. Cover the
bowl with plastic wrap and place in the fridge. Soak the prunes overnight (or longer if necessary) until they’re plump and soft. Then remove the prunes and reserve one-fourth of a cup of liquid.

Cut the spiced pears into chunks just small enough to fit inside the prunes. (You want about
an inch of the pear to peek out one end of the prune.) Stuff each prune with a pear chunk and wrap with a slice of bacon.

Preheat the oven broiler to high (or, if you don’t have an oven broiler, heat the oven to 500 degrees) and position the rack in the middle of the oven. Arrange the prunes bacon-seam side down in a shallow baking tray, leaving some room between them. Add six tablespoons of the pear liquid, along with the 1/4 cup reserved prune liquid, to the tray. Throw on a pinch of salt and crumble the chiles on top. Place under the broiler, basting with the liquid every two minutes, until the bacon is golden and slightly crispy (about 15 minutes).

Let them cool slightly before serving with toothpicks.

SPICED PEARS
3 large, firm, ripe Bartlett pears, peeled and halved lengthwise
2 cups dry white wine (like Sauvignon blanc)
1 cup white-wine vinegar
1 cup superfine sugar
1 tbsp. skin-on fresh ginger, sliced or roughly chopped
10 whole peppercorns
4 allspice berries
4 dried pequin chiles
1 4-inch cinnamon stick

Use a small spoon to scoop out the tough core from each pear half, and trim off the hard bit at the base. Combine all the ingredients in a pan just big enough for the pears to be submerged in the liquid. Bring the liquid to a boil over medium-high heat, reducing the heat so it gently simmers (don’t rush it or the pears will disintegrate). Cook just until the pears are tender but not
soft or mushy (15-to-20 minutes). Turn off the heat and let the pears cool in the liquid. (They’ll continue to cook a bit as they cool.) Once cool, they should still have a soft crunch. The cooked pears will keep happily in their liquid in an airtight container for up to two weeks.

2 medium cloves of garlic, peeled and halved
2 tbsp. fresh marjoram leaves
1 tbsp. plus 1 tsp. whole coriander seeds, toasted and ground
1/2 cup olive oil plus 3 tbsp. to drizzle over salad
1 tbsp. Maldon salt
5 pequin chiles
2 butternut squash (1-to-1 ½ lbs. each), halved lengthwise and seeds scooped out
1 lemon
8 handfuls winter market salad greens (such as baby wild arugula, mustard greens, and baby kale)
3 tbsp. balsamic vinegar
1/2 pomegranate, seeded
4 oz. Parmesan cheese
1/2 cup toasted pine nuts

Preheat the oven to 350 degrees. Smash two garlic cloves with the flat side of your knife, then chop the garlic with the marjoram until you have a very fine, well-blended mixture. Combine the mixture with the coriander, olive oil, and Maldon salt in a large mixing bowl. Crumble in the chiles and stir well.

Place the butternut squash in the bowl (one half at a time) and, with your hands, coat with the herb-oil mixture. Put the halves cut side up in a baking dish, drizzling any leftover oil over the squash. Pour half a cup of water into the pan (but not over the squash), cover the pan with two layers of foil, and pop in the oven. Roast the squash until you can easily slide a knife in and out of it (about 45 minutes). Remove the foil, flip the butternut-squash halves, and roast for ten more minutes until the cut sides are slightly brown. Allow to cool.

Slice the squash into pieces or chunks of varying sizes, leaving on the skin. Lightly drizzle with one tablespoon of olive oil and a splash of lemon and place on a platter. Put market greens in a large bowl and gently toss with salt, two tablespoons of olive oil, and a squeeze of lemon. Sprinkle the greens in and around the butternut squash and finish with a drizzle of balsamic, a hearty handful of pomegranate seeds, Parmesan shavings, and pine nuts.

2 (5–6 lb.) Long Island or Pekin ducks, giblets and wings reserved (available at dartagnan.com)
6 tbsp. olive oil
2 heads of garlic
4 fennel bulbs, trimmed, outer layers only, chopped (remaining bulbs reserved for the Roasted Vegetables in the next recipe)
6 cups chicken stock
1 lemon, halved crosswise, plus juice of 1 lemon
1 bunch of thyme
1 cup balsamic vinegar
Coarse sea salt and freshly ground pepper

Preheat oven to 350 degrees. Prick the duck skin all over with the tines of a fork, taking care not to pierce the flesh, and season all over with sea salt. Place ducks on a rack in a large roasting pan and let stand for 30 minutes.

Meanwhile, chop the duck wings and necks into pieces. Heat the oil in a large heavy-bottomed saucepan over medium-high heat, adding the duck wings and necks and stirring until brown. Separate and peel one head of garlic; reduce the heat to low and add fennel and garlic to the saucepan. Cook, stirring occasionally until vegetables have softened and caramelized. Add stock and cook until liquid has reduced by half (about 40 minutes). Strain into a saucepan, skim fat from surface, and set sauce aside.

Halve remaining head of garlic and crush slightly. Divide lemon, thyme, and garlic evenly between duck cavities. Place ducks in the oven and roast, turning every 25 minutes, until they begin to brown (about an hour). Mix together balsamic vinegar and lemon juice, and
baste or brush the ducks with the mixture every 20 minutes. Cook until the skin is dark brown and the meat begins to come away from the breastbone (two-to-three hours total).

Remove from the oven and allow ducks to stand for 20 minutes. Add some defatted pan juices to the sauce and reheat over medium heat until reduced to desired consistency. Carve duck and serve with sauce.

4 large fennel bulbs, outer layer removed, stalks discarded, and fronds reserved
4 small skin-on red onions, roots trimmed but ends intact, halved lengthwise
4 medium parsnips, peeled, topped, and tailed
6 medium carrots, peeled, topped, and tailed
1/2–3/4 cup extra-virgin olive oil
14 skin-on garlic cloves, separated
Maldon salt

Preheat the oven to 350 degrees. Trim the root end of the fennel, removing any brown bits but keeping the end intact. Halve the fennel bulbs lengthwise. Ideally, the parsnips and carrots will be about the same size, but if the top portion is much thicker than the others, lop off this portion and halve it lengthwise.

Heat half the oil in a large heavy-bottomed sauté pan set over high heat until it’s hot — rippling, crackling, and smoking a little — about five minutes. Carefully add half the vegetables, with the cut sides of the onion and fennel facing downward, and let them sizzle. As they slowly brown, you’ll smell the sweetness as the vegetables’ sugars emerge. Once the undersides are golden brown (about ten minutes), transfer the vegetables, brown side up, to a large heavy-bottomed roasting pan. Repeat with the remaining oil and vegetables.

Sprinkle plenty of Maldon salt over the vegetables in the roasting pan, crushing it between your fingers. Don’t stir because you don’t want the vegetables to lose the salt. Scatter the garlic within the pan, and pop it into the oven.

Cook the vegetables, gently turning them over occasionally. Continue cooking until you can easily slide a knife into and out of the vegetables (40-to-50 minutes). You’re not aiming for crispy vegetables.

Arrange the vegetables and garlic on a large platter, then spoon on some of the sweet oil left in the pan. Sprinkle on a handful of chopped fennel fronds — and a little more salt if you fancy it.

3 lbs. Jerusalem artichokes
1 tbsp. extra-virgin olive oil
1 1/2 tbsp. Maldon salt
3 tbsp. heavy cream

Fill a large bowl with cold water. Peel the Jerusalem artichokes, dropping them in the water as you go. Drain the artichokes and chop into rough chunks. Put in a medium-large lidded pot with the olive oil, salt, and one-third cup of water. Stir, cover, and set over medium-high heat. Cook, stirring occasionally, until the chunks are slightly crunchy and most of the liquid has evaporated (about 25 minutes). Remove from the heat. Stir and smash the artichokes with a whisk, then add the cream. Stir and smash until incorporated, leaving the texture uneven.

4 bunches of Swiss chard (about 3 lbs.), thoroughly washed
6 tbsp. extra-virgin olive oil
1/2 tsp. finely grated garlic
1 lemon
Kosher salt
Maldon salt (for finishing)

Bring a large pot (with a lid) of water to a boil and add a few handfuls of salt until the water tastes salty.

Slice the chard leaves, trim the brownish ends from the stems, and cut the stems into one- or two-inch-long pieces. Add the stems to the boiling water and stir occasionally until
they’re tender but still have a little crunch (about two minutes). Add the chard leaves to the pot, stir well to make sure they’re all submerged, and pop on the lid. Return the water to a boil, remove the lid, and cook, stirring occasionally, until the stems have just lost their crunch and the leaves are tender and silky. (This should take six-to-eight minutes from the moment you add the chard leaves.)

Drain the chard well in a colander, but try not to squeeze it too much. Put it in a bowl, drizzling on the olive oil and adding the garlic. Toss together with your hands, rubbing the leaves to make sure the garlic is dispersed. Squeeze just a bit of lemon juice for brightness, and sprinkle on some Maldon salt.

Lay the chard on the plate in an airy tangle, not in a dense clump, and serve.

2 14-oz. cans condensed milk
1 1/2 cups all-purpose flour
1/2 cup plus 3 tbsp. confectioners’ sugar
8 oz. unsalted butter, chilled, cut into 1/4-inch pieces
1/4 tsp. salt
3 egg yolks, lightly beaten
8-to-10 bananas
2 cups heavy cream
Seeds of 1 vanilla bean
3 tbsp. grated bittersweet chocolate

FILLING: Place the unopened cans of condensed milk in a saucepan and cover with water. Boil for four hours, checking the water level occasionally to ensure the cans remain submerged. Remove the cans and allow to cool overnight.

DOUGH: Sift the flour into a bowl; add butter, salt, and half a cup of sugar. Rub the butter into the flour until it resembles fine bread crumbs. Add the egg yolks and knead until the egg is incorporated and the dough is smooth. Form the dough into a ball, wrap tightly in plastic, and refrigerate for one hour.

Cut the dough into two or three large pieces. Grate the dough on a large-tooth box grater set over the base of an 11-inch tart pan, and press it evenly around the base, then the sides. The dough should be a little less than one-fourth inch thick on the base and one-half inch thick on the sides. Prick the bottom with a fork and then freeze for 15 minutes.

PIE: Preheat the oven to 350 degrees. Bake the pie for 15 minutes or until brown all over. Allow the pie shell to cool.

Peel and thinly slice the bananas on the bias. Arrange half of the bananas in concentric circles, starting from the outside and working your way to the center. Open the chilled cans and gently dollop the caramelized condensed milk onto the bananas, spreading it evenly. Follow with another layer of bananas. Cover the tart with a tight layer of plastic wrap and chill in
the fridge for 15 minutes.

While the pie is chilling, whisk together the cream, vanilla seeds, and remaining three tablespoons of sugar until soft peaks form. Remove the pie from the fridge and spread the whipped cream on top, completely covering the bananas. Sprinkle grated chocolate over the pie and chill in the fridge until ready to serve.

The Menu (Serves 8) 
• Sunchoke Soup With Virginia-Ham Croquettes
• Breast of Four Corners Farm’s Turkey ‘Cuit Sous-Vide’ and Roasted Leg ‘en Ballotine’ With Giblet Gravy
• Green-Bean Casserole — Oven-Baked Haricots Verts With Cream of California Cèpe Mushrooms and Crispy Shallots
• Garnet-Sweet-Potato Mille-feuille With White-Truffle Royale and Shaved Truffles From Alba
• Waldorf-Salad Stuffing
• Pecan Pie With Whipped Cream
• Gift Bag: Caramel Popcorn

1 1/2 lbs. sunchokes
4 tbsp. sweet butter
2 tsp. thinly sliced garlic
1 cup thinly sliced shallots
3 1/4 cups chicken stock
2 1/4 cups heavy cream
Sea salt and freshly ground white pepper
5 oz. whipped heavy cream
61 croquettes (see recipe below)
8 sprigs of chervil

Scrub the sunchokes and carefully peel the outer skin. Slice them thinly and store in ice water.

Melt the butter in a heavy-bottomed saucepan over medium heat. Add the garlic and shallots and sweat until softened (do not allow them to color). Drain the sunchokes and add to the pan, cover with stock, and simmer until the sunchokes are soft. Add the cream, return to a boil, and remove from heat. Season with salt and pepper. Carefully ladle small quantities at a time into the blender and purée the soup until smooth and velvety. Strain through a chinois.

Just before serving, bring the soup to a simmer and vigorously whisk in the whipped cream to achieve a light, frothy texture. Put eight croquettes in each soup bowl and add soup. Garnish with chervil.

4 oz. cooked Smithfield ham, rind and excess fat removed (serrano or prosciutto can be substituted)
1 large shallot
1 small carrot
2 cloves of garlic
1 bay leaf
1 sprig of thyme
1/2 stick sweet butter
2/3 cup less 1 teaspoon all-purpose flour
2 whole eggs
1 egg white
1 tablespoon chopped parsley
1 tablespoon minced chives
1 teaspoon picked thyme leaves
Salt and freshly ground black pepper
1 quart vegetable oil

The day before, preheat the oven to 300 degrees. Put the ham, one quart of water, shallot, carrot, garlic, bay leaf, and thyme sprig in a medium cast-iron casserole with a lid. Bring to a boil over medium heat, cover the casserole with foil and then the lid, and braise in the oven until the ham is almost falling apart, about eight hours. Allow the ham to cool in the liquid overnight.

The next day, bring half of a cup of the ham-braising liquid and butter to a boil in a small saucepan. Add all the flour at once to the liquid and stir until thoroughly incorporated. Remove from heat and beat in one egg at a time until the pate a choux mixture is smooth. Cover and keep warm.

Place the ham in a food processor and process until finely shredded and powdery. Add
approximately an equal amount of the pate a choux mixture to the ham and process until the
mixture is creamy. Blend in all the parsley, chives, and thyme. Season with salt and pepper.

Roll the mixture into 64 three-fourths-inch balls. Freeze any excess balls. Fill halfway a heavy tall-sided pot with oil and heat to 350 degrees. Right before serving the soup, add the ham balls in small batches and fry until crisp on the exterior. Drain on a paper towel and serve immediately.

18-to-20-lb. free-range turkey
Salt and freshly ground white pepper
4 oz. foie gras
3 tbsp. butter
1/4 head shredded Savoy cabbage
1/2 cup 1/2-inch-diced brioche bread
4 tbsp. foie gras fat (butter can be substituted)
10 peeled roasted chestnuts, diced
1 egg
1 tbsp. chopped chives
2 tbsp. reduced chicken stock
Bell’s Seasoning, to taste
Caul, to wrap leg (or butcher string)
3 tbsp. canola oil
5 sprigs each of thyme and sage
2 cloves of garlic
1 sprig of rosemary

Remove turkey breast and legs from the carcass and bone out the legs, leaving the skin intact. Reserve the bones for the stock. Place the meat from the legs flat onto a sheet of plastic wrap, cut the oyster from the edge of the meat and place in the hole in the center, remove any veins, and cover with another sheet of plastic wrap. Beat with a mallet to even out the meat. Trim
the meat into a rectangle, reserving trimmings for stock, and season with salt and pepper.

Preheat the oven to 375 degrees. Set the foie gras in a small ovenproof skillet and roast for eight-to-ten minutes. Remove and let cool. Set in the freezer to harden, then cut into a one-fourth-inch dice. Reserve the foie gras fat in the pan for the croutons. Heat one tablespoon of butter in an ovenproof skillet until the butter starts to brown, add the cabbage, and toss to coat. Roast in the oven for about ten minutes or until the cabbage starts to caramelize around the edges. Toss the diced brioche with one tablespoon of foie gras fat, set the brioche on a baking sheet, and toast in the oven for about five minutes or until crisp and lightly golden.

Combine the diced foie gras, cabbage, croutons, chestnuts, egg, and chives in a bowl. Stir in two tablespoons of foie gras fat and the stock. Season with salt, pepper, and Bell’s Seasoning. Place half the stuffing down the center of each portion of leg meat, roll the meat tightly, and wrap in caul or tie with butcher string at one-inch intervals. Season each leg with salt and pepper and brush with foie gras fat.

Increase the oven to 400 degrees. Heat one tablespoon of oil in an ovenproof skillet, add the stuffed turkey legs, and quickly brown on all sides before setting in the oven and roasting for about 25 minutes. Allow to rest for five minutes.

Meanwhile, take one half of the turkey breast, season with salt and pepper, lay it skin side down, and brush the flesh side with foie gras fat. Alternate with two sprigs of sage and two sprigs of thyme across the breast and nestle a clove of garlic in the center. Cut a sheet of cardboard the length and width of the breast, cover with foil, and set the breast bone side down on the board (this will stop the bones from piercing the plastic bag). Place the whole thing in a heavy plastic bag and seal in a vacuum-seal machine. Repeat with the remaining half of the breast. If you do not have a vacuum-seal machine, the breast must be boned and prepared as above and then rolled skin side out. Lay out a 24-inch-wide square of plastic wrap. Set the breast at one end and roll the plastic wrap as tightly as possible around the breast. Twist the ends to tighten the package and tie a knot at each end of the plastic wrap, as close to the meat as possible, so the package is airtight.

Fill a large casserole or deep roasting pan with water and heat the water to 164 degrees. Place the two vacuum-sealed turkey breasts in the water and cook gently for 30 minutes. Make sure to maintain the water temperature at 164 degrees by keeping a thermometer in the water. If the water gets too hot, add more cold water; if it goes below 164 degrees, increase the heat. Remove the vacuum-sealed breasts from the water and allow to rest for five minutes.

Remove the breasts from the bags, discard the herbs, and dry the skin with a paper towel. Season the breasts with salt and pepper. Heat two tablespoons of oil in a large sauté pan over medium-high heat, add the breasts, and gently brown the skin and finish any cooking if necessary. Add a sprig each of thyme, sage, and rosemary to the pan along with two tablespoons of butter. Brown the butter and baste the turkey breasts, turning occasionally. Leave the turkey to rest for five minutes before slicing.

Turkey bones and wings, cut into 1-inch pieces, plus liver, gizzards, heart, neck
2 onions, cut into 1-inch pieces, reserving 1/2 onion for roasting
3 tbsp. canola oil
1 1/2 qt. low-sodium organic chicken stock
3 carrots, cut into 1-inch pieces
1 stick celery, cut into 1-inch pieces
1 sprig each of sage, thyme, bay leaf
2 tbsp. flour
Salt and freshly ground white pepper

Preheat the oven to 400 degrees. Set the bones in a baking pan with half an onion, toss with oil, and roast until the bones are golden brown. Remove the bones and onion from the roasting pan, deglaze the pan with one cup of water over medium heat until the brown bits are incorporated into the water, and reserve the liquid. Put the bones and roasted onion in a stockpot, cover with stock, and bring to a simmer. Add the deglazing liquid. Skim the stock, add the vegetables and herbs, and simmer for one and a half hours. Strain and return the stock to a low simmer.

Meanwhile, sauté the liver and set aside to cool, then dice and reserve. Put the gizzard, heart, and neck in a saucepan, cover with cold water, and bring to just below a simmer to blanch. Drain and cut the gizzard into small pieces and add it to the stock along with the remaining giblets. Cook the giblets until tender, about one and a half hours, and reduce stock to desired color and flavor (should have at least three cups). Strain and reserve the giblets.

Add the reduced stock to a shallow pan and sprinkle with flour, whisking until incorporated and smooth. Cook for five minutes until it has thickened to a gravy consistency. Strain, add the giblets and chopped liver, and season with salt and pepper.

8 medium cèpes, cleaned (porcini or white-button mushrooms can be substituted)
1 qt. plus 4 tbsp. canola oil
1 clove of garlic, finely minced
1 yellow onion, finely minced
1 tsp. thyme leaves, finely minced
1/2 cup chicken stock
1 cup cream
1 1/2 cups flour
2 tbsp. butter
Salt and freshly ground white pepper
Juice of 1 lemon, to taste
2/3 cup kosher salt
2 1/2 pounds haricots verts, cut into 1-inch batons
15 large shallots, peeled
1/3 cup chopped parsley

Cut the bottom half of the stem off each cèpe, and cut the base into a one-fourth-inch dice. Slice the remaining cèpe into sixths from top to bottom and reserve.

Heat two tablespoons of oil in a medium saucepan. Add the diced mushroom stems, garlic, and onions and sweat until the onions are translucent. Add the thyme, stock, and cream and bring to a boil. Mix one-fourth of a cup of flour with the butter in a small bowl to form a paste. Remove the saucepan from the heat and slowly whisk in the butter-and-flour mixture until incorporated. Return the sauce to a simmer and cook gently for 15 minutes, whisking constantly to prevent the bottom from burning. Season with salt, pepper, and lemon juice.

Bring seven quarts of water to a boil, add kosher salt, and return to a fast boil. Add haricots verts and blanch until tender, two-to-three minutes. Drain the beans and chill in ice water. Drain again and dry the beans on paper towels.

Add one quart of oil to a large saucepan and heat to 325 degrees. Holding the shallots at the root end, slice very thinly on a mandoline. Place the shallots in a mixing bowl, add the flour, and toss together until the shallots have separated into rings. Add all the shallots to the saucepan at once and fry, stirring constantly, until they are lightly browned. Drain, place on paper towels, and season with salt.

To finish, preheat the oven to 350 degrees. Sauté the reserved cèpe in two tablespoons of oil until golden brown. In a large bowl, combine the cèpes, cream of cèpe, and haricots vert. Check the seasoning and adjust accordingly. Transfer to an ovenproof casserole dish and bake uncovered for 15 minutes. Sprinkle parsley and the crispy shallots on top.

5 large garnet sweet potatoes, peeled
1 1/2 tsp. fine sea salt
2 sticks butter, clarified
1 cup milk
1 cup heavy cream
4 eggs
3-to-4 tbsp. white-truffie oil, to taste
1 1/2 tsp. kosher salt
White truffle, shaved (optional)

The day before, preheat the oven to 350 degrees. Slice the sweet potatoes very thinly, about one-sixteenth of an inch, on a mandoline. Cut parchment paper to fit a ten-by-four-by-four-inch loaf pan so that the bottom and sides are fully covered, leaving a two-inch overlap on either side (the front and back walls of the pan do not have to be covered). Place the sliced sweet potatoes in the pan with a very small overlap between slices to completely cover the bottom. Sprinkle with salt and brush lightly with clarified butter. Repeat this step until the pan is full. Cover with foil and bake in the oven until tender, about one and one-fourth hours. Remove the foil and pour off the water and fat. Cover the top with a piece of parchment paper and press down using a piece of cardboard cut to fit the area. Allow to cool to room temperature with a two-pound weight on top. This helps to eliminate the gaps between the layers of sweet potato. Place in the refrigerator and allow to cool overnight, and continue pressing with the weight on top.

The next day, preheat the oven to 275 degrees. Bring the milk and cream to a boil in a saucepan. Put the eggs, truffle oil, and salt in a blender, and while running on the lowest setting, start adding the hot cream and milk. Strain through a sieve and remove excess bubbles from the surface with a spoon to prevent air holes from forming. Pour this mixture on top of the chilled sweet potatoes. Place the loaf pan inside a pan with taller sides and fill with boiling water until it is one inch below the top of the loaf pan. Wrap the top of the outer pan with three layers of foil and bake in the oven until the royale is set, about one-and-a-half-to-two hours.

Allow the mille-feuille to cool for ten minutes and remove from the pan using the parchment paper on either side to lift it out. Shave white truffles on top. Cut into slices and serve.

2 1/2 cups brioche-bread croutons
1/2 cup apple cider
2 tbsp. honey
2 tbsp. dry currants or raisins
1/2 cup of 1/4-inch-diced bacon lardons
2 tbsp. chopped shallots
1/4 cup toasted walnut halves
3/4 cup chopped walnuts
3 tbsp. unsalted butter
1 tsp. horseradish (fresh or canned)
2 cups small diced apples
3/4 cup diced celery
Salt and freshly ground black pepper
1 tablespoon chopped parsley
Handful of young celery leaves

Preheat the oven to 350 degrees. In a small bowl, soak half a cup of croutons in apple cider. Mix the honey and dry currants together in a small saucepan and warm over low heat. Render the bacon lardons in a large skillet over medium heat. Add the shallots and sweat over low heat. Add the walnuts, melt one tablespoon of butter in the pan, and add the horseradish. Add a second tablespoon of butter, and when it has melted, add the apples and celery. Add the last tablespoon of butter, stir in well, and season with salt and pepper. When the apples and celery are half-cooked, add the soaked croutons and let them break into the mixture. Stir in the parsley and remaining croutons and finish cooking. The croutons should retain most of their shape.

Put the stuffing into a large ceramic dish, drizzle the honey and currants over the top, and bake in the oven for 15 minutes. Garnish with celery leaves.

1 9-inch fluted tart mold lined with pâte brisée
2 1/2 cups pecan halves
4 eggs
1/4 cup granulated sugar
1/4 cup muscovado sugar (can substitute with dark-brown sugar)
1/2 cup light corn syrup
1 cup molasses
2 tbsp. butter
1 tbsp. bourbon
1 tsp. pure vanilla extract
1/4 tsp. salt
2 cups fresh whipped cream

Preheat the oven to 350 degrees. Coarsely chop half the pecans and set aside. Combine the eggs and sugar in a bowl, then add the corn syrup, molasses, butter, bourbon, vanilla, and salt and mix together until smooth. Add the chopped pecans. Pour the mixture into the prepared tart shell. Arrange the remaining pecan halves over the top and bake in the oven until the crust is golden and the filling is firm to the touch, about 40 minutes. Allow to cool for about an hour before cutting. Serve with fresh whipped cream.

1 cup popcorn
1 cup sugar
1/2 cup corn syrup
1/2 tsp. baking soda
1 tbsp. salted butter

Pop the popcorn.

To make the caramel, place the sugar, corn syrup, and one-fourth of a cup of water in a large saucepan (large enough to hold the popcorn) and cook until the caramel turns a light golden brown. Add baking soda and butter to the caramel. Then add the popcorn to the hot caramel and stir with a wooden spoon until the popcorn is evenly coated.

Pour the caramelized popcorn onto a parchment-paper-lined baking sheet and set aside to cool. Break up the popcorn with your hands. Serve in colored cellophane bags.

The Menu (Serves 8)
• Eggnog Ice Cream Topped With Caviar and Pumpernickel Croutons
• Rack of Lamb With Candy-Cane Crust
• Smoked Mashed Potatoes
• Lentils in Cider With Nori
• Mincemeat Gravy
• Goat-Cheese Panna Cotta With Bacon Syrup and Cashews

(YIELDS 1 QUART)
3 cups milk
1 1/2 cups skim-milk powder (Carnation)
1/2 cup sugar
3 2 1/2-inch sticks of cinnamon
1/2 tsp. fresh ground nutmeg
1 vanilla bean, split, seeds scraped
1/2 cup plus 2 tsp. glucose (available at New York Cake and Baking)
3 tbsp. invert sugar
2/3 cup egg yolks (about 10 eggs)
2 tsp. ice-cream or sorbet stabilizer (at New York Cake and Baking)
3 cups cream
1/3 cup brandy
1/4 cup dark rum
4 oz. American sturgeon caviar
4 tbsp. finely diced and toasted pumpernickel bread

Heat the milk, milk powder, sugar, cinnamon, nutmeg, and vanilla seeds in a saucepan over medium-low heat, stirring occasionally, until almost boiling. Remove from heat and infuse for 30 minutes. Strain and return to medium-low heat until the mixture reaches 122 degrees. Stir in the glucose and invert sugar and continue heating until it reaches 85 degrees, then temper the egg yolks into the mixture. Reheat until the temperature reaches 185 degrees, stirring constantly. Whisk in the stabilizer and cook for one minute. Strain the liquid into the cold cream and set aside to cool before stirring in the brandy and rum. Stir well before spinning in an ice-cream machine, then place in the freezer. To serve, place two scoops of eggnog ice cream into eight small bowls. Top with a teaspoon of caviar and scatter with the croutons.

3/4 cup salt
3 whole racks of lamb
4 oz. butter, clarified, or olive oil
2 6-inch candy canes
2 tsp. chopped parsley
1 1/2 cups fresh sourdough bread crumbs
1/2 cup molasses

In a large bowl, dissolve the salt in five quarts of water and place the racks of lamb in the solution for three hours. Remove the racks, pat dry, and set on a platter to air-dry for two-to-three hours.

Preheat the oven to 350 degrees. Heat two medium sauté pans over medium-high heat and add two tablespoons of butter to each pan. Place the lamb fat side down in the pans and sear for two minutes. Set the lamb in a large roasting pan and roast, turning the racks every three-to-four minutes, until the internal temperature reaches 130 (15-to-20 minutes). Cover with foil and let rest for ten minutes.

Place the candy canes inside a ziplock bag, seal, and crush finely with a rolling pin. Sift through a sieve. Add the candy-cane powder and chopped parsley to the bread crumbs and fold together. Brush the roast with molasses and sprinkle liberally with the crust mixture. Carve and serve.

3 Idaho potatoes, peeled, cut 1-inch thick
3 Yukon Gold potatoes, peeled, cut 1-inch thick
1 cup wood chips
1 1/4 cups heavy cream, hot
1/2 stick butter, cut into pieces
Salt and freshly ground white pepper

Simmer potatoes in a saucepan of salted water until tender and drain. Put the wood chips in the bottom of a stovetop smoker or a saucepan lined with foil, set a rack above the chips, and place the potatoes on the rack. Cover and smoke over medium-low heat for 30-to-40 minutes. The potatoes should take on very little color. Pass them through a ricer and fold in the cream and butter. Season with salt and pepper.

2 cups French green lentils
2 qt. apple cider
1 carrot, peeled and split
1 stalk celery, cut in half
2 cloves of garlic
1/2 medium onion
1 sprig of thyme or bouquet garni
Salt
1 tbsp. sherry vinegar
1 tbsp. extra-virgin olive oil
1 tbsp. Dijon mustard
1 sheet-roasted nori, cut into 4 long strips, then cut into ribbons 1/2-inch wide

Place the lentils, cider, carrot, celery, garlic, onion, and thyme in a saucepan and cook over medium-low heat for 40 minutes or until the lentils are tender. Drain the lentils, reserve the liquid, and discard the vegetables. Add salt, vinegar, and oil to the lentils, stir in a little of the reserved cooking liquid, and set the pan in an ice bath to cool. Just before serving, fold in the mustard and sprinkle in the nori. Serve at room temperature.

1 large apple, peeled, cored, and chopped
3/4 cup raisins
1/4 packed cup of brown sugar
3 tbsp. sherry vinegar
1 1/3 tbsp. molasses
1/2 cup currants
1/4 tsp. ground clove
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
2 tbsp. plus 2 tsp. dark rum
1 tbsp. finely grated orange zest
1 1/2 cups beef stock
1/2 cup apple juice
1/2 cup olive oil
Salt and freshly ground black pepper

Place everything in a saucepan, except for the oil, salt, and pepper, and simmer. Cover, remove from heat, and allow to stand for half an hour. Purée the mixture in a blender, drizzle in the oil, and season with salt and pepper. Serve warm.

3 cups cream
1 cup goat’s milk
1 envelope powdered gelatin, bloomed in 3 tbsp. of water
7 oz. goat cheese
1 packed cup of 1/4-inch diced bacon
3/4 cup maple syrup, B-grade
2 tbsp. toasted, crushed cashews
Few pinches of Maldon sea salt
Handful of small arugula leaves

Gently heat the cream and milk in a saucepan. When hot, whisk in the bloomed gelatin. Whisk in the goat cheese until the mixture is smooth, and pour into eight four-ounce molds. Chill in the refrigerator for at least four hours, preferably 12.

Cook the bacon in a skillet until crisp. Deglaze the pan with one cup of water and the maple syrup and reduce until two cups remain. Strain, discard the bacon, and return the syrup to a small saucepan and whisk over high heat for three-to-four minutes until the syrup thickens. Allow to cool, whisking occasionally to make sure the fat does not separate. Once refrigerated, the syrup will thicken further. Bring to room temperature. Unmold the panna cottas onto eight plates and drizzle with syrup. Sprinkle with cashews and sea salt, and garnish with arugula.

The Menu (Serves 8)
• Leche de Tigre With Ceviche
• Scrambled Eggs With Smoked Nova Scotia Salmon, Chives, and Crème Fraîche, Topped With a Healthy Heap of Osetra Caviar on a Buckwheat Blin
• Blood-Orange Mimosas
• Strawberries Tossed With Balsamic Vinegar and a Chiffonnade of Mint

4-to-5 limes, juiced
1 clove of garlic, minced
1 medium red onion, thinly sliced
2-to-3 serrano peppers, seeded and minced, to taste
Sea salt and freshly ground white pepper
1/4 cup finest extra-virgin olive oil
12 ounces calamari, thinly sliced
1 pound red snapper or grouper, thinly sliced
24-to-32 littleneck clams
1 tbsp. chopped cilantro, optional

Add all the ingredients (except cilantro) to a nonreactive glass or stainless-steel bowl and marinate for about ten minutes in the refrigerator. Strain the juice from the ceviche, and serve the juice in eight chilled short glasses. Arrange the ceviche in eight martini glasses. Garnish with cilantro.

12 large eggs
Sea salt and freshly ground white pepper
1/2 stick of butter
1/4 cup chopped chives
8 ounces smoked Nova Scotia salmon, sliced ¼ inch thick and diced
1/3 cup crème fraîche
8 buckwheat blini (see recipe below)
Generous amount of Osetra caviar

Beat the eggs together in a bowl until the whites and yolks are completely combined, and season with salt and pepper. Melt the butter in a large nonstick pan over low-to-medium-low heat. When hot, add the eggs and stir carefully with a heatproof spatula until the eggs have started to thicken but are still soft. Stir in the chives. When the eggs are still slightly undercooked, add the diced salmon and swirl through a little crème fraîche, creating a visible ripple.

1 1/2 cups milk
4 tbsp. unsalted butter
2 tsp. active dry yeast
2/3 cup all-purpose flour
2/3 cup buckwheat flour
2 tbsp. sugar
1 tsp. salt
3 large eggs, lightly beaten

Combine the milk and butter in a saucepan and heat until the butter is melted, then let cool to between 105 degrees and 115 degrees. Sprinkle with the yeast and let it stand until the yeast is dissolved, about five minutes. In a bowl, whisk together the flours, sugar, and salt. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in volume, about one hour.

When the batter has risen, the blini can be made immediately or you can refrigerate the covered bowl for up to 24 hours. If the batter is refrigerated, let it stand at room temperature for 20 minutes before stirring the batter to deflate, then whisk in the eggs. Preheat the griddle. Spoon about one-fourth of a cup of batter onto the griddle for each blin, leaving room between each for spreading, and cook until the top of each blin is speckled with bubbles and some bubbles have popped. Turn and cook until the underside is lightly browned. Serve immediately.

1 bottle Krug Champagne
2 cups blood-orange juice, freshly squeezed
8 blood-orange slices

Mix the Champagne with the blood-orange juice in a large jug. Garnish each glass with a slice of orange.

3 lbs. large strawberries
2-to-3 tbsp. sugar, to taste
3 tsp. aged balsamic vinegar
12 mint leaves, cut in a chiffonnade

Cut the strawberries in half or in quarters and put them in a large bowl. Just before serving, sprinkle the berries with sugar, balsamic vinegar, and mint. Toss together until the berries are coated and serve immediately.