Porcini Mushroom Turkey Gravy

Ingredients

serves Makes 3 cups, active time 20 minutes, total time 45 minutes

• 4 cups turkey drippings or stock
• 1/2 ounce dried porcini mushrooms
• 1/4 cup butter
• 1/4 cup flour
• 2 tablespoons dry sherry
• 1 tablespoon heavy cream
• Kosher salt and freshly ground black pepper

Procedures

1. Bring turkey drippings or stock to a boil over medium high heat in a medium saucepan. Remove from heat and add in mushrooms. Let steep until mushrooms are tender, about 15 minutes. Drain mushrooms, reserving stock. Finely chop mushrooms.
   
2. Melt butter over medium high heat in medium saucepan. Add in mushroom and cook, stirring occasionally, until mushrooms start to brown around the edges, about 5 minutes.
   
3. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
   
4. Gradually add in reserved turkey drippings or stock and wine in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes.Stir in sherry and heavy cream and continue to cook until warmed through, about 1 minute. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.

Legacy Cornbread Dressing

Suggested tweaks: If you have your own favorite cornbread recipe, it would likely work here as well. And if you're feeding vegetarians at your holiday table, you could leave out the sausage and use butter to sauté the aromatics.

Ingredients

serves Serves 8 to 10, active time 1 hour, total time 1 hour and 45 minutes, plus overnight to stale cornbread

• Heritage Cornbread
• 2 cups stone-ground yellow or white cornmeal
• 1/4 cup sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1 large egg
• 1 1/2 cups buttermilk (whole-fat if you can find it)
• 4 tablespoons melted bacon grease or butter
•  
• Dressing
• 1/2 pound pork breakfast sausage (about 4 links)
• 1 cup 1/4-inch pieces onion (1/2 medium Vidalia onion or large yellow onion)
• 1 cup 1/4-inch pieces celery (about 2 large stalks)
• 4 cloves garlic, minced (about 2 tablespoons)
• 1 teaspoon chopped fresh sage leaves (5 leaves)
• 1 teaspoon chopped fresh marjoram (about 10 leaves)
• 1 teaspoon chopped fresh thyme leaves (about 5 sprigs)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cayenne
• 1 loaf Heritage Cornbread (above), cut into 1-inch cubes and staled overnight
• 2 cups chicken stock (homemade or low-sodium store-bought) or homemade giblet stock
• 2 cups 1/4-inch cubed unpeeled Rome apple (2 medium apples)
• 1 teaspoon bacon grease, butter, or oil for the baking dish

Procedures

1. For the cornbread: Place a 10- or 12-inch cast-iron skillet or cake pan in the oven and preheat the oven to 400 degrees.
   
2. In a large mixing bowl, whisk together the cornmeal, sugar, salt, and baking powder. In a pouted measuring cup or small mixing bowl, beat the egg lightly and then add the buttermilk. Whisk together to combine. Dig a little well in the center of the cornmeal and pour in the egg and buttermilk. Use a large rubber spatula or wooden spoon to fold the wet ingredients into the dry ingredients until just combined. Drizzle 2 tablespoons of the bacon grease or butter into the batter and gently fold it in.
   
3. Remove the hot skillet from the oven, add the remaining 2 tablespoons of bacon grease or butter, and brush the entire inside of the pan to coat with the fat. Pour the batter into the pan and bake for 25 to 25 minutes (longer for the smaller pan, shorter for the larger), until the bread feels completely set when tapped lightly with your fingers and the top is just starting to speckle brown. Let cool completely before slicing into 1-inch cubes.
   
4. For the dressing: Preheat the oven to 350 degrees.
   
5. Heat a large deep sauté pan or cast-iron skillet over medium heat. Push the sausage out of the casings and discard the casings. Bread the sausage bits with your fingertips and add them to the hot pan. Cook for 5 minutes, stirring with a wooden spoon and breaking the sausage into smaller bits as it cooks and just starts to brown.
   
6. Add the onion and celery to the sausage in the pan. Stir to coat them in the fat rendered from the sausage. Scrape up any browned bits from the bottom of the pan as the onions and celery release their water. Cook for 5 minutes as they soften. Add the garlic and decrease the heat to medium-low. Sweat the garlic and the vegetables in the pan until softened and very fragrant, about 5 minutes more.
   
7. Turn off the heat. Add the herbs, salt, and cayenne and stir to incorporate them into the rest of the ingredients. If your pan is big enough to accommodate the broken cornbread bits and crumbs, add them now. Otherwise, put them in a large mixing bowl and scrape the sausage mixture into it. Gently fold it all together using a big spatula or wooden spoon. Drizzle the chicken stock over everything, stirring halfway through to be sure of even distribution. The cornbread should be moistened, not drenched. Add the apple chunks and fold them in.
   
8. Pain a 2 1/2-quart oval casserole dish with the grease, butter, or oil. Scrape the cornbread mixture into it and even it out with a spatula or with your hands. Cover the dish with aluminum foil and bake until hot all the way through, about 30 to 40 minutes.
   
9. Tip: If you're making this for a holiday meal and have to consider cooking times and oven space, you can bake the dressing at whatever temperature your oven is set to for roasting meat (i.e. the turkey). Adjust the total time up or down accordingly. If you cook your turkey low and slow, at 325 degrees or less, then add 20 to 30 minutes to the total baking time for the dressing. If your oven is set above 350 for other dishes, bake the dressing for fewer minutes, checking to be sure it doesn't dry out in the higher temps. You can also work through the first few steps a day ahead, refrigerating until ready to proceed. Add the cornbread, stock, and apples just before baking.
   
10. Alongside:
    Apple and herb stuffed roast turkey
    Baked honey ham
    Oven-fried buttermilk herb chicken
    Sage and thyme rubbed pork loin
    Fried catfish filets

Cranberry-Glazed Roast Chicken

Special equipment: Potato masher

Ingredients

serves Serves 4 , active time 30 minutes, total time 30 minutes

• 4 whole chicken legs (about 2 1/2 pounds)
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 3 shallots, minced (about 1/2 cup)
• 6 ounces fresh cranberries (about 1 cup)
• 6 tablespoons honey
• 1 tablespoon packed light brown sugar
• 1/2 teaspoon dry mustard
• 1 teaspoon minced fresh thyme leaves

Procedures

1. Adjust oven rack to upper middle position and preheat oven to 425°F. Place chicken, skin side up, on rimmed baking sheet. Pat dry, then rub with 1 tablespoon oil and season with salt and pepper.
   
2. Bake chicken until 3/4 cooked through (about 130°F) and skin is golden, 15 to 20 minutes (Spoon off rendered fat if oven begins to smoke).
   
3. While chicken is baking, make glaze. Heat remaining 2 tablespoons oil in medium saucepan over medium heat. Add shallots and 1/4 teaspoon salt. Cook until shallots have softened, about 3 minutes. Add cranberries and 1/2 cup water. Bring to simmer (adjust heat if necessary), and simmer until berries have softened and are breaking down, gently mashing a few times with a potato masher.
   
4. Reserve 1/2 cup cranberry mixture. Strain remaining cranberries, pressing firmly against strainer (you should have about 1/2 cup). Return to pot and stir in honey, brown sugar and dry mustard. Bring to simmer over medium high heat and reduce until thick and syrupy, about 3/4 cup. Stir in thyme and season to taste. Reserve about 1/4 cup to glaze chicken.
   
5. When chicken is ready, remove from oven and spread 1 tablespoon glaze over each chicken leg. Increase heat to 475°F and cook until chicken is cooked through (170°F) and glaze has darkened and caramelized, 5 to 10 more minutes.
   
6. Combine reserved cranberries with remaining glaze (not used to glaze chicken) and serve with chicken.

Poha Chivda (Indian Flattened Rice Snack)

Special equipment: Heavy bottomed cast iron skillet

Ingredients

serves Serves 8 , active time Prep 10 mins, cooking 15 mins, total time 25 minutes

• 4 tablespoons vegetable oil
• 1/2 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 3 green Thai chillies slit lengthwise
• 1/4 teaspoon asafoetida
• 1/2 teaspoon turmeric powder
• 15 curry leaves
• 1/2 cup roughly chopped cashew nuts
• 1/2 cup roasted peanuts
• 1/2 cup toasted dried coconut slices (optional)
• 2 tablespoons golden raisins
• 2 cups flattened rice (also called beaten rice)
• Kosher salt
• 1 1/2 tablespoon sugar

Procedures

1. Heat oil in a heavy bottomed skillet over medium heat until shimmering. In quick succession add the mustard, cumin, and fennel seeds. Stand back to avoid splatter. Stir until fragrant and the seeds pop, about 30 seconds. Add green chillies, asafoetida, turmeric powder, and curry leaves. Stir until fragrant, about 1 minute. Reduce heat to low.
   
2. Add cashew, peanuts, coconut slices. Fry till the cashew turns golden brown, about 5 minutes. Add raisins and stir to combine. Add flattened rice, salt, and sugar and stir very gently until the rice is totally coated yellow with the flavoured oil and nuts. Remove from heat, spread on absorbent kitchen towel and cool. Adjust seasoning if needed. Store in an air tight container in a dry place for up to 2 months

Browned Brussels With Maple Butter

Suggested tweaks: If you're pressed for stovetop space, you can make the maple-butter mixture ahead of time and store it in the fridge. Let it come to room temperature before adding it to the Brussels sprouts.

Ingredients

serves Serves 4 to 6, active time 15 minutes, total time 30-25 minutes

• 2 tablespoons extra virgin olive oil
• 2 pounds Brussels sprouts, stem ends trimmed, outer leaves peeled, and halved (quartered if large)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons pure maple syrup

Procedures

1. Preheat the oven to 425°F. Brush 1 tablespoon of the olive oil on a baking sheet and transfer it to the hot oven for 5 minutes.
   
2. Meanwhile, in a large mixing bowl, toss the sprouts with the remaining tablespoon of olive oil and the salt and pepper. Pour the sprouts out onto the hot baking sheet and spread into a single layer. (Take the time to place each sprout cut side down for especially crisped and browned sprouts.)
   
3. Roast the Brussels sprouts for 15 to 20 minutes, until fork-tender and a dark brown crust forms on the sides exposed to the baking sheet.
   
4. While the sprouts roast, melt the butter in a small saucepan over medium-high heat, swirling it around as it becomes liquid. Keep a close eye on the butter as it starts to foam. If you look closely at the liquid butter as it cooks, you can see tiny specks of brown appear (which are the browning milk solids). Continue heating it until it starts to smell nutty and turns from off-white to golden to light brown. Immediately remove from the heat and stir in the maple syrup. Stir briskly as the mixture sizzles and spurts. Set aside in the saucepan until the Brussels finish roasting.
   
5. Remove the Brussels from the oven and transfer to a serving bowl. Drizzle the maple butter all over, tossing to coat evenly. Serve immediately.
   
6. Alongside:
   Bacon-crusted Roast Turkey
   Apple, Pear, and Sage-stuffed Pork Loin Roulade
   Slow-cooked Chicken and Cippoline
   Herb-stuffed Leg of Lamb
   Butternut Ricotta Lasagna

Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

Ingredients

serves Serves 6 to 8, active time 1 hour, total time 1 hour 15 minutes

• 4 tablespoons unsalted butter, divided
• 1 pound cipollini onions, trimmed and peeled
• Kosher salt and freshly ground black pepper
• 2 pounds green beans, trimmed
• 2 tablespoons canola or vegetable oil
• 1 pound button mushrooms, washed, trimmed, and cut into quarters
• 1 medium shallot, finely chopped
• 4 medium cloves garlic, minced (about 4 teaspoons)
• 1 teaspoon picked fresh thyme leaves
• 1 teaspoon soy sauce
• 1 teaspoon juice from 1 lemon

Procedures

1. Melt 3 tablespoons butter in a large non-stick or cast iron skillet over medium heat. Add cipollini onions, season well with salt and pepper, reduce heat to low, and cook, turning occasionally, until onions are a deep, caramel brown, about 45 minutes total.
   
2. Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until tender-crisp, about 3 minutes. Drain and run under cool running water until at cold. Set aside.
   
3. Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook, stirring occasionally, until they've released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Season to taste with salt and pepper. Add shallots, garlic, thyme, and remaining tablespoon butter and cook, stirring, until fragrant, about 30 seconds. Add soy sauce and toss to combine.
   
4. Add green beans, onions, and lemon juice to mushrooms and toss to reheat and combine. Serve immediately.

Quince Hand Pies

Special equipment: large saucepan, stand mixer, rolling pin, 3 inch round cutter

Ingredients

serves Makes 16-24 pies, active time 2 hours, total time 3 hours

• For the Crust
• 1 cup unsalted butter
• 2 cups all purpose flour
• 3 tablespoons sugar
• 3/4 teaspoon salt
• Cold water
•  
• For the Quince
• 2 large quince
• 1 lemon
• 3/4 cup sugar
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1/2 vanilla bean, split and scraped
• Pinch each of ground cardamom, allspice and coriander
•  
• To Bake
• 1 egg yolk
• 2 teaspoons water
• Sugar in the raw

Procedures

1. For the Crust: Cut butter into half inch cubes and place in freezer for at least 30 minutes. Combine flour, sugar and salt in bowl of stand mixer. Begin mixing on lowest speed with paddle attachment. Gradually add butter, allow to mix until butter is broken into no larger than pea-sized pieces. Slowly dribble in cold water until dough just comes together. Pat into two discs, wrap tightly with plastic and chill at least 30 minutes.
   
2. For the Quince: Peel quince and cut into quarters, regularly rubbing with cut lemon to prevent browning. Carefully cut out cores, then cut quarters crosswise into quarter inch thick slices. Toss with lemon juice. In large saucepan, combine quince with sugar, butter, cream, vanilla and spices. Cook over medium heat, stirring frequently, until quince is cooked through and mixture is caramelized, about one hour. Remove from heat and add more spices to taste, if you like. Allow to cool to room temperature before assembling pies.
   
3. To Assemble: On lightly floured surface, roll one disc of dough to one eighth of an inch thick. Cut out as many three inch circles as you can, reserving scraps, laying circles on a parchment-lined sheet to chill. Repeat with second disc of dough, then roll scraps and cut as many circles as you can with them. Discard scraps.
   
4. Make egg wash by whisking egg yolk with water. Place 2 teaspoons of quince in center of each chilled dough circle, then use a fingertip to egg wash the edge of half of each circle. Fold unwashed half over filling and gently press edge to seal. Place pies in freezer 5 minutes, then cut 3 small slits in top of each pie, brush each pie lightly with egg wash and sprinkle with sugar in the raw. Pies may be frozen for later baking at this time.
   
5. To Bake: Place rack in center of oven and preheat to 375°F. Lay out as many pies as you wish to bake on parchment-lined baking sheet, keeping an inch between them. Bake from fresh or frozen for ten minutes, then turn and bake for roughly another 10 minutes, up to 15 if pies were first frozen. Pies are done when quince bubbles from cut vents and crust is golden brown. Allow to cool slightly before serving.

Thanksgiving Stuffing Fritters

Ingredients

serves Serves 8 to 10, active time 30 minutes, total time 30 minutes

• 3 tablespoons butter
• 3/4 cup finely chopped yellow onion (about 1 medium onion)
• 3/4 cup diced peeled Granny Smith apple (about 1 apple)
• 1/2 cup finely chopped celery (about 1 large stalk)
• 1 tablespoon finely chopped fresh sage
• 2 teaspoons finely chopped fresh thyme
• Kosher salt and freshly ground black pepper, to taste
•  
• For the Batter
• 2 cups all purpose flour
• 1/2 cup yellow cornmeal
• 1 cup buttermilk
• 2 large eggs, lightly beaten
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
•  
• 1 quart peanut or vegetable oil
• 1/4 of bacon drippings (optional)

Procedures

1. Melt butter in a 12-inch skillet over medium heat. When foaming subsides, add in onions, apple, and celery. Cook, stirring occasionally, until onions, apple, and celery have softened, but not browned, about 7 minutes. Stir in sage and thyme and cook until fragrant, about 30 seconds. Remove from heat and season with salt and pepper to taste.
   
2. To make the batter: Stir together flour, cornmeal, buttermilk, eggs, sugar, baking powder, baking soda, and salt in a large bowl. Stir in onion and apple mixture.
   
3. Heat oil to 375°F in a large pot or dutch oven over high heat. Using a cookie scoop or two spoons, drop heaping tablespoons of batter into oil and fry until golden brown, flipping halfway through cooking, about 5 minutes total. Remove to a paper towel lined plate to drain. Season with additional salt to taste, then serve immediately.

Turkey Weisswurst (White German-Style Sausage With Lemon, Nutmeg, and Parsley)

Note: A scale with gram measurements must be used for this recipe.

Special equipment: Scale with gram measurement, food processor, thermometer, pastry bag or sausage stuffer

Ingredients

serves Makes about 1 kilograms (2.3 pounds) sausage, serving 4, active time 1 1/2 hours, total time 1 day

• 600 grams lean turkey meat (such as tenderloins or breast), trimmed of connective tissue, cut into 1/2-inch cubes
• 15 grams kosher salt
• 320 grams salted pork back fat
• 75 grams finely diced yellow onion
• 1/2 teaspoon grated lemon zest from 1 lemon
• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon ground white pepper
• 1/4 cup finely chopped fresh parsley leaves
• 1/4 teaspoon grated nutmeg
• Hog casing, soaked and rinsed
• 30 grams crushed ice
• 2 tablespoons butter (if browning in skillet)
• Whole grain or sweet German mustard for serving

Procedures

1. Combine turkey and salt in a large bowl and toss until evenly coated. Transfer to an airtight container and refrigerate at least 1 night and up to 2 days. Meanwhile, bring a medium pot of water to a boil over high heat. Add salt pork and onion and cook until translucent, about 2 minutes. Drain, rinse under cold water, and place in freezer until ready to use.
   
2. Combine turkey, lemon zest, ginger, white pepper, parsley, and nutmeg in the bowl of a food processor. Process until a smooth paste is formed, about 30 seconds, stopping to check temperature and scrape down sides every 10 seconds. If mixture rises above 50°F, place entire work bowl of food processor in freezer for 10 minutes before continuing.
   
3. Add crushed ice to food processor and process until ice chunks are gone, about 30 seconds. With machine running, slowly add frozen fat and onions, stopping every 15 seconds to scrape down sides and check temperature. If mixture rises above 50°F, place entire work bowl of food processor in freezer for 10 minutes before continuing. Process until mixture is completely smooth. Cook a small amount of mixture in a skillet or in the microwave to taste for seasoning and adjust according to taste.
   
4. Fill pastry bag fitted with a smooth round tip or a sausage stuffer with mixture, being careful to incorporate as little air as possible. Feed hog casings over tip and tie off the end. Fill casings slowly and steadily, tying or twisting off links as you go if desired. Chill sausages at least 1 hour and up to overnight before cooking.
   
5. To cook, bring 2 quarts of water to a simmer in a medium pot and remove from heat. Add sausages, cover, and let cook for 20 minutes. Serve as-is with mustard, or place in freezer for 10 minutes. Remove sausages from freezer and melt butter in a large skillet over medium heat until foaming subsides. Add sausages and cook, turning occasionally, until golden brown on both sides, about 4 minutes. Serve with mustard.

Classic Apple Pie

Special equipment: 9-inch pie plate

Ingredients

serves makes 1 9-inch pie, active time 1 hour, total time 6 hours, or overnight

• 1 double-crust All-Butter Pie Dough shell (ingredients follow)
• 8 cups (960g) apples, peeled and chopped into bite-sized pieces
• 1 tablespoon lemon juice
• 3/4 cup granulated sugar
• 3 tablespoons dark brown sugar
• 1 tablespoon plus 1 teaspoon (10g) tapioca starch
• 1 tablespoon (9g) cornstarch
• 1 teaspoon (2g) Chinese five-spice powder
• 1/2 teaspoon (1.5g) kosher salt
• Crust Dust, for sprinkling
• 1 tablespoon unsalted butter, cut into small pieces
• Pie Wash, for brushing the top of the pie
•  
• Double-Crust Dough Shell
• 1 3/4 sticks unsalted butter, divided
• 1 tablespoon red wine vinegar
• 1/2 cup cold water
• 2 1/4 cups (333g) all-purpose flour
• 2 1/4 teaspoons (6.5g) kosher salt
• 1/2 tablespoon (6.5g) granulated sugar
•  
• Crust Dust
• equal parts granulated sugar and flour
•  
• Pie Wash
• equal parts whole milk and cream

Procedures

1. Make the dough: Cut the butter into 1/2-inch cubes. Freeze 5 tablespoons (70g) for 20 minutes or overnight; chill the remaining 1 1/8 sticks in the refrigerator until ready to use.
   
2. Stir the red wine vinegar into the cold water and set aside.
   
3. Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.
   
4. Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.
   
5. Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.
   
6. Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 tablespoon of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.
   
7. Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
   
8. Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.
   
9. Make the filling: Place the apples in a medium bowl. Add the lemon juice and toss with a spatula until the apples are well coated.
   
10. Place the granulated sugar, brown sugar, tapioca starch, cornstarch, Chinese five-spice powder, and salt in a small bowl and whisk to combine. Pour the dry ingredients into the bowl of apples and mix until the apples are again well coated. Set aside to macerate for at least 25 minutes.
    
11. Place a colander over a medium bowl and transfer the macerated apples to the colander, making sure to scrape down the side of the bowl to get all the juices, sugars, and starches. Let the apples drain for 25 minutes.
    
12. Pour the drained juice into a small saucepan, scraping down the side and bottom of the bowl to get every drop. Bring the apple juice to a boil over medium-high heat, stirring constantly. Reduce heat and continue to boil the apple juice gently until it thickens, about 2 minutes. Remove from the heat and set aside to cool. Once it is room temperature, chill the saucepan in the refrigerator for about 20 minutes.
    
13. While it chills, roll out the balls of dough. Each one needs to be rolled into a 14-inch circle, 1/16 to 1/8 inch thick.
    
14. Lightly coat a 9-inch pie tin with cooking spray and dust with flour. Rotate the tin to coat the side. Turn the tin over and tap out any excess flour.
    
15. Pick one dough circle up firmly by the edges and center onto the prepared pie tin. Tap the pie tin on the counter several times until the dough settles into it. Gently press the dough into the corners of the pie tin with your fingertips.
    
16. Sprinkle Crust Dust into the empty pie shell. Pour in the apples, making sure to scrape out any dry ingredients or juices that stick to the side of the bowl. Make a well in the middle of the apples and pour in the thickened apple juice. Gently smooth the pie filling with a spatula and dot with the butter.
    
17. If you are cutting decorative shapes out of the top crust, do it now. Try to keep the cutouts toward the center of the top crust. Otherwise, they will get pulled into the crimp and stretched out of shape.
    
18. Center the top pie dough round over the pie. Line up the edges of the top and bottom crust and gently roll them under with your thumb and index finger. Work your way back around the pie, pinching the rolled edge up. Make sure the edge is resting on the rim of the pie tin.
    
19. Crimp the dough: Grab the edge of the pie shell with the thumb and index finger of each hand, about 1 inch apart. Bring your right hand toward you and to the left as you push your left hand away from you and to the right.
    
20. Place your left hand 1/2 inch to the right of the first crimp and repeat the process until you have worked your way around the pie shell. Place your index finger behind each crimp and squeeze the point on the outside of the pie shell with your thumb and index finger.
    
21. Vent the pie: follow this step if you haven't already made cutouts. Three or four simple slits in the top crust will do the trick, although pie bakers have used the vents as decoration for centuries, coming up with all kinds of pretty patterns. At the pie shop we use the vents as guides to easily slice the pies into six pieces later.
    
22. Freeze the assembled pie for at least 20 minutes.
    
23. Preheat the oven to 400°F (200°C).
    
24. Brush the top of pie with Pie Wash and bake for 45 minutes to 1 hour, rotating 180 degrees every 20 minutes, until the crust is dark golden brown and the juices are bubbling thickly through the vents.
    
25. Cool for at least 2 hours before slicing.

Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough

Special equipment: 8 x 8 baking dish

Ingredients

serves serves 4, active time 30 minutes , total time 1 hour

• 10 ounces elbow macaroni
• 2 cups whole milk
• 2 tablespoons butter
• 2 tablespoons flour
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons Dijon mustard
• 10 ounces Gruyère, shredded
• 8 ounces Emmentaler, shredded
• 8 ounces Black Forest ham, cut into ½-inch cubes
• 2 cups sourdough bread cubes, each about ½ inch square, crust on

Procedures

1. Preheat the oven to 350°F. Lightly butter an 8-by-8-inch baking dish.
   
2. Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
   
3. To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat. Place the butter in a medium saucepan and melt over medium flame. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes. Slowly add the milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon—a finger drawn along the back of the spoon should leave a clear swath. Remove from heat and stir in salt and pepper. Add mustard and cheese to sauce, stirring until completely melted.
   
4. Pour pasta into greased baking dish and toss with ham. Pour the cheese sauce over the top of the pasta and stir gently to incorporate into the ham and noodles. Top liberally with bread cubes, slide into the oven, and bake for 30 minutes. Let sit 10 minutes before serving.

Persimmon, Pomegranate, and Pistachio Salad With Lemon Honey Vinaigrette

Suggested tweaks: I tossed the arugula mixture in the vinaigrette before placing it atop the persimmon slices, which I gave another drizzle in order to make sure that everything was properly dressed. Desmond suggests multiple substitutions for the lemon, if you want to mix things up. Add pomegranate molasses for more tang, balsamic vinegar for sweetness, or soy sauce for extra umami.

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 20 minutes

• Lemon Honey Vinaigrette
• 1/4 cup fresh lemon juice (about 2 small lemons)
• 1 tablespoon white wine vinegar
• 2 teaspoons honey
• 1/3 cup safflower oil (or another mild-flavored oil like vegetable or grapeseed)
• Pinch of kosher salt
• Finely grated zest of 2 small lemons
•  
• Salad
• 2 medium ripe Fuyu persimmons
• 1 small pomegranate
• 1/2 cup shelled roasted and salted pistachios, chopped
• 1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
• 6 packed cups (about 6 ounces) mixed greens or arugula

Procedures

1. To make the vinaigrette: Whisk the lemon juice, vinegar, and honey together. Drizzle the oil into the juice in a slow, steady stream while whisking rapidly and constantly until the vinaigrette thickens slightly. Add the salt and lemon zest and whisk again to incorporate. Serve immediately or refrigerate in an airtight container for up to 3 days until ready to use. Whisk again to re-emulsify the vinaigrette before using.
   
2. For the salad: Use a sharp paring knife to cut the skins off the persimmons and then slice the fruit into very thin rounds (if you have a mandoline, use it set at smaller than 1/8 inch). Line a large platter with the slices. Cut the pomegranate into quarters and tap out the arils, or juicy, edible seeds, from within. You’ll have to do some work with your fingers to separate the arils from the peel and white membranes, which you can
   discard. Toss the pomegranate seeds, pistachios, and fennel with the greens and pile the mixture on top of the persimmons. Drizzle with the vinaigrette and serve.
   
3. Alongside:
   Herb-crusted Roasted Turkey Breast
   Maple Mustard Baked Ham
   Garlic-Studded Crown Roast of Pork
   Seared Scallops with Brown Butter
   Roasted Halibut with Olive Oil and Thyme

Hickory Bark Ice Cream

Note: Hickory chips and nuts can be foraged in eastern and central North America (see post here), or ordered online.

Special equipment: Ice cream maker

Ingredients

serves Makes 2 1/2 pints, active time 1 hour, total time 1 day

• 1/2 pound shagbark hickory bark, broken in to pieces small enough to fit in a large pot (see note above)
• 1 cup smashed hickory nuts or shells (see note above)
• 4 cups whole milk
• ¼ cup cornstarch
• 1 cup heavy cream
• 1 cup sugar
• pinch salt
• 4 ounces (1/2 brick) cream cheese, softened

Procedures

1. Adjust an oven rack to center position and preheat oven to 325°F. Spread the hickory bark and shells apart on a baking sheet with parchment paper and toast until fragrant, about 8 minutes.
   
2. Combine milk and toasted hickory bark and shells in a large pot. Heat over medium-high heat, stirring frequently, until simmering. Adjust heat to maintain a bare simmer and cook for 15 minutes, stirring often. Remove from heat, let cool for 1 hour at room temperature, then cover and transfer to refrigerator for at least 4 hours and up to overnight.
   
3. Strain milk through a fine mesh strainer lined with cheesecloth and discard solids.
   
4. Whisk 2 cups of hickory milk with the cornstarch in a medium bowl and set aside. Combine remaining 2 cups hickory milk, cream, sugar, and salt in a large saucepan and bring to a boil over medium-high heat, stirring frequently to prevent scorching. Whisk milk/cornstarch mixture, then pour into boiling milk. Reduce heat to a bare simmer and cook, stirring constantly, until thickened, 2 to 3 minutes,
   
5. Remove from heat, let cool slightly, then combine with cream cheese. Transfer to a blender in two batches and blend until thoroughly. Transfer to sealable containers and let cool at room temperature with no lids for 1 hour. Cover and transfer to refrigerator. Refrigerate about 4 hours.
   
6. Process in an ice cream machine according to manufacturer’s instructions. Remove to freezer-safe container and harden in the freezer for at least 4 hours before serving.

Smoked Salmon and Egg Bagels

Special equipment: Large non-stick skillet

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 2 tablespoons butter
• 12 eggs, beaten
• Kosher salt and freshly ground black pepper
• 4 bagels, sliced and toasted
• 1/2 pound sliced smoked salmon
• Sliced red onions, optional
• Capers, optional

Procedures

1. Melt butter in a large non-stick skillet over medium-low heat, add the beaten eggs and cook stirring constantly until eggs just begin to thicken, about 10 minutes. Raise the heat to medium and continue to cook until eggs are just barely set, about another 6 minutes. Remove from heat and season to taste with salt and pepper.
   
2. Toast the bagels, then divide salmon between the 4 bagels. Add sliced onion and capers (if using), then top the salmon with the soft scrambled eggs. Serve immediately with coffee and sparkling wine.

Slow Cooker Pork Shoulder Pasta

Note: The sauce may be made ahead and frozen or stored in the refrigerator up to two days in advance.

Special equipment: Slow cooker

Ingredients

serves Serves 6, active time 10 minutes, total time 10 hours

• 2 1/2 pound bone-in pork shoulder
• 8 ounces finely diced pancetta
• 1 medium onion, finely chopped (about 1 cup)
• 6 cloves garlic, minced (about 2 tablespoons)
• 1 cup dry red wine, such as Chianti
• 1 (28-ounce) can whole, peeled tomatoes, crushed by hand
• 2 bay leaves
• 1/4 teaspoon fennel seeds, toasted and crushed
• 4 sprigs fresh thyme
• 1 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 pound tube-shaped pasta, cooked
• Freshly grated Parmesan cheese
• 2 teaspoons zest from 1 lemon

Procedures

1. Place pork shoulder, pancetta, onion, garlic, wine, tomatoes, bay leaves, crushed fennel, thyme and red pepper flakes in a slow cooker. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine, cover and cook on low for 8 to 10 hours.
   
2. Remove pork from slow cooker and transfer to a platter or cutting board. Discard thyme sprigs and bay leaves from sauce. When pork cool enough to handle, shred meat and discard fat and bones. Return meat to sauce, and stir to combine. Taste and adjust seasonings. Allow to warm through.
   
3. When ready to serve, toss sauce with cooked pasta and garnish with Parmesan and lemon zest.

Stuffing Waffles

Special equipment: Belgian waffle iron

Ingredients

serves Serves 10 to 12, active time 45 minutes, total time 1 1/2 hours

• 1 recipe Classic Sage and Sausage Stuffing
• Non-stick cooking spray
• 1 recipe Dead Simple Turkey Gravy
• Maple Syrup, for serving

Procedures

1. Prepare Classic Sage and Sausage Stuffing through step 3 (you do not have to increase the oven temperature after removing the bread in step 1. Turn it off instead).
   
2. Preheat a Belgian waffle iron according to manufacturer's instructions and prepare with non-stick cooking spray. Spread 1/5th of stuffing mixture across the surface of the waffle iron. Cook until crisp on both sides, about 10 minutes total.
   
3. Transfer to a serving platter and serve with hot gravy and maple syrup, or keep hot in a 200°F oven while you cook the remaining batches of stuffing mixture.

Cranberry Quince Chutney

This wintry chutney, spiced with clove and bright with cranberries and tangerine, is versatile for the holidays either as a gift or on a cheese tray. Plus, the natural pectin in the cranberries helps it set even with a short cooking time, so you can spend less time preserving and more time partying.

Special equipment: a boiling water canner

Ingredients

serves Makes 9 half-pint jars, active time 1 1/2 hour, total time 2 hours

• 24 ounces (2 bags) whole fresh cranberries
• 2 medium quince, cored and finely diced (about 2 cups)
• 3/4 cup dried apricots (6 ounces), minced
• 1 1/2 cups red or white onion or a combination, finely chopped
• 2 cups white or apple cider vinegar
• 1 tangerine, zest & juice (1/2 cup)
• 1 cup light brown sugar, packed
• 2 cups white sugar
• 2 tablespoons fresh ginger, peeled and finely grated
• 2 garlic cloves, finely grated
• 1 tablespoon mustard seed
• 1 whole cinnamon stick
• 1/2 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 tsp cayenne pepper
• 1 teaspoon salt

Procedures

1. Prepare boiling water canner and sterilize 9 half-pint jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids, and rings to sit in hot water until you need them.
   
2. Next, you'll build the brine that will form the base of your chutney. In a large, heavy-bottomed, non-reactive pot, bring brown sugar, white sugar, vinegar, mustard seeds, cinnamon stick, cloves, allspice, cayenne pepper and salt to a simmer and stir to dissolve sugar.
   
3. Add quince, onion, garlic, ginger, and apricots and simmer until quince feels slightly softened, 2-5 minutes.
   
4. Add cranberries, tangerine zest, and tangerine juice and bring the whole mixture to a boil, stirring every few minutes. Allow mixture to boil, uncovered, for 8-10 minutes while cranberries pop and break apart. Once cranberries have broken down into the mixture slightly (a few whole berries is fine) remove mixture from heat.
   
5. Ladle into prepared jars, leaving a half inch of headspace. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
   
6. Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.
   
7. After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
   
8. Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.

Gouda and Tart Apple Pie

Special equipment: food processor

Ingredients

serves Serves 8, active time 1 hour, total time 4 hours

• For the Crust:
• 2 1/2 cups (11.25 ounces) unbleached all-purpose flour
• 1 teaspoons salt
• 20 tablespoons unsalted butter, cut into 1 inch pieces
• 4 ounces Gouda, grated finely
• 6-7 tablespoons ice water
•  
• For the Filling:
• 3 pounds Granny Smith apples, peeled cored, and sliced into 1/4-inch slices
• 3 quarts boiling water
• 5 tablespoons granulated sugar, plus 1 tablespoon for sprinkling over crust
• 5 tablespoons light brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 tablespoons cornstarch
• 1 egg white, lightly beaten

Procedures

1. Whisk together the flour, salt, and grated Gouda in a large mixing bowl. Using a food processor, mix butter and flour/cheese mixture until the largest butter chunks are the size of large peas. .
   
2. Open the top of the food processor and sprinkle ice water over the flour mixture in increments of one tablespoon, pulsing a couple times between additions. Repeat until dough begins to clump together.
   
3. Remove flour mixture from food processor return it to the large mixing bowl. Gather the dough together with your hands and press into two disks. Wrap the dough in plastic wrap and refrigerate for two hours or up to overnight.
   
4. Add apple slices to a large bowl and pour boiling water on top. Cover bowl and set aside for ten minutes. Drain apples completely and let sit in a colander in the sink, tossing occasionally until completely dry, about 10 to 15 minutes. Return apples to the large bowl and add sugars, cinnamon, salt, and cornstarch, and toss until apples are evenly coated. Set mixture aside.
   
5. Move oven rack to the center position and preheat to 425°F. Roll out one disk of pie dough into a circle about 12-inches in diameter and transfer to a 9-inch pie plate. Add filling. Roll out the remaining pie dough into a 10-inch rectangle and cut into 1/2-inch strips. Use the strips to weave a lattice top.
   
6. Brush the pie evenly with the egg white and then sprinkle evenly with a tablespoon of sugar. Transfer pie to a parchment covered rimmed sheet pan in the oven. Bake until light golden brown, about 20 minutes. Reduce heat to 375°F and continue baking until deep golden brown, about 25 minutes longer. If the edges are getting overly browned, you can cover with tin foil or crust protectors. Remove from oven and let cool to room temperature for at least 2 hours before serving.

Cranberry Sauce Jelly Doughnuts

Recipe notes: For a jelly doughnut consistency, be sure to use jellied cranberry sauce. If you only have the whole berry variety, it will work fine, but you'll have to spoon it into the doughnuts rather than piping. Or, you can make it more jelly-like by pushing it through a strainer or sieve with the back of a wooden spoon.
Do employ a thermometer to monitor the heat of your oil. Trust me, it helps. Too-hot oil can burn the exterior too quickly but leave you with a doughy interior, and if the oil is too cool, your doughnuts will come out leaden and too heavy.

Special equipment: Large, deep skillet or pan for frying, slotted spoon, rolling pin, stand mixer, bowls, spatulas

Ingredients

serves Makes 12 large doughnuts, active time 1 hour, total time 3 hours, 30 minutes

• 2 cups (about 8 1/2 ounces) all purpose flour, plus more for work surface
• 1 packet active dry yeast
• 1 teaspoon salt
• 1/3 cup (about 1.58 ounces) granulated sugar
• 2 large eggs
• 3/4 cup (6 ounces) whole milk
• 2 tablespoons unsalted butter
• enough vegetable oil to fill a pan at least 3 inches deep
• 1 1/2 cups (about 12 ounces) jellied cranberry sauce
• confectioners' sugar, for dusting

Procedures

1. Place the flour, yeast, and salt in the bowl of a stand mixer. Set aside.
   
2. In a medium saucepan, warm the milk, sugar, and butter until the butter has melted, or the mixture reaches about 105°F. Remove from heat and whisk in the eggs.
   
3. Add the wet mixture to the dry, and using the paddle attachment, mix on low speed until the dough comes together. Increase the speed to medium-high, and continue mixing until the dough is smooth and pulls away from the sides of the bowl, five to seven minutes. It will still be somewhat sticky.
   
4. Form the dough into a ball and place in an oiled bowl. Cover with a towel and let it rise in a warm place for about an hour, or until doubled in size.
   
5. Near the end of the rising period, prepare your work area. Dust a work surface with flour, and place the dough on top. Using a floured rolling pin, roll the dough to about 1/4 inch thick. Using a 2- or 3-inch round cutter (or even a floured drinking glass rim, or the top of a wide mouth mason jar top, as I did), cut out as many circles as you can and place on a lightly floured baking sheet. Re-roll the scraps and continue cutting out circles until you've used all the dough. Cover the rounds with plastic wrap and again let them rise, this time for about 30 minutes.
   
6. Place paper towels under a wire rack. Have it near your frying surface. This is where you'll put the doughnuts to cool off.
   
7. It's time to get frying. Heat your oil in a large deep skillet or deep pan until it has reached 350°F. Transfer the rounds a couple at a time (you don't want them crowded) and fry until browned—about 1 to 2 minutes. Flip, and remember the second side takes less time to fry. Using a slotted spoon, transfer to the wire rack. Continue frying until you've finished them all.
   
8. By the time you're done frying, the first of the fried doughnuts should be cool enough to handle. Using a small, sharp knife, cut a small but deep hole in one side, large enough to fit a piping tip into. Try to lightly shift the knife from one "entry" point, so that you have a small hole on the outside of the doughnut that leads into a larger space inside.
   
9. Load up a piping bag with your cranberry sauce, and pipe 1-2 tablespoons of sauce into each doughnut. You can also spoon it in if you prefer. Dust with confectioners' sugar for a pretty finish. These doughnuts are best the same day made.

Shutdown Cider

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Special equipment: jigger, cocktail shaker, glass, strainer

Ingredients

serves makes 1 cocktail, active time 5 minutes, total time 5 minutes

• 1 1/2 ounces La Diablada pisco
• 2 ounces Knudsen's Cider & Spice apple cider
• 1 ounce fresh lemon juice, from 1 lemon
• 1/2 ounce simple syrup (see note above)
• 2 dashes Bar Keep Chinese Bitters

Procedures

1. Fill a cocktail shaker with ice and add pisco, apple cider, lemon, simple syrup, and bitters. Shake until well chilled. Strain into an ice-filled serving glass—use crushed ice if desired.