Drop: Dry turkey and cranberry mold Swap: Lambshanks with leeks and grapes The last-minute addition of fresh red grapes delivers a “raw, brightly acidic” foil to this “rich, unctuous braise,” says Batali. If you’re using canned chicken stock, opt for low-sodium. 1. Preheat the oven to 375 degrees. 2. Rinse and dry 10 LARGE, MEATY LAMB SHANKS, and season them liberally with salt and freshly ground black pepper. In a very large, heavy-bottomed Dutch oven, heat 6 TABLESPOONS EXTRA-VIRGIN OLIVE OIL over medium-high heat until smoking. Add the lamb shanks, 5 at a time, and sear until dark golden brown all over, for 10 to 12 minutes per batch. Remove the shanks and set them aside. 3. To the pot, add 2 SPANISH ONIONS (chopped into ¼-inch dice), 18 GARLIC CLOVES, 5 CARROTS (peeled and cut into 1-inch pieces) and 6 LEEKS (white and light green parts only, trimmed, halved lengthwise, cut crosswise into thin half-moons, rinsed thoroughly and drained). Cook until softened, for 8 to 10 minutes. 4. Add 2 CUPS DRY WHITE WINE, 1 CUP BASIC TOMATO SAUCE and 3 CUPS CHICKEN STOCK to the vegetables and bring to a boil. Return the lamb shanks to the pot and bring back to a boil. Cover the pot tightly, place it in the oven and bake for about 1½ hours, until the meat is fork-tender. 5. Remove the pot from the oven, check the sauce for seasoning and then add 2 CUPS RED GRAPES (halved and seeded). Stir them in gently, and serve directly from the pot.Serves 8 to 10 as a main course Lorenzo Ciniglio
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Drop: Kids-only sweet potatoes with marshmallows Swap: Roasted pumpkin with Fontina fonduta Sweet but not cloyingly so, chunks of roasted pumpkin are accented with creamy nutmeg-redolent fonduta made from Fontina Val d’Aosta, a rich cow’s milk cheese. “It is the king of Fontina,” says Batali, who suggests substituting domestic Fontina, Swiss or even Jack cheese if you can’t find Val d’Aosta in the local market. 1. Preheat the oven to 425 degrees. 2. Peel 3 POUNDS PUMPKIN OR HUBBARD SQUASH and remove the seeds. Cut the pumpkin into 2-inch cubes and place them in a mixing bowl. Add ¼ CUP EXTRA VIRGIN OLIVE OIL, 2 TABLESPOONS FINELY CHOPPED FRESH ROSEMARY LEAVES and salt and freshly ground black pepper to taste, and toss to mix well. Place the pumpkin pieces in a roasting pan, and roast in the oven until golden brown and tender, turning them occasionally, for about 45 minutes. 3. Meanwhile, melt 2 TABLESPOONS BUTTER in a saucepan over low heat, and whisk in 2 TABLESPOONS ALL-PURPOSE FLOUR until well blended. Slowly add 2 CUPS WHOLE MILK, whisking until the mixture thickens slightly. Then add ½ TEASPOON FRESHLY GRATED NUTMEG, 4 OUNCES FONTINA VAL D’AOSTA CHEESE (grated) and 2 TABLESPOONS FRESHLY GRATED PARMIGIANO-REGGIANO, and stir to combine. Season with salt and pepper, cover the pan tightly with plastic wrap and keep in a warm place until ready to serve. 4. Remove the roasting pan from the oven and allow the pumpkin to rest in the pan for 5 minutes. 5. To serve, spoon the fonduta onto a warmed platter, and then arrange the pumpkin pieces over it. Grind fresh pepper over the pumpkin, sprinkle with 2 TABLESPOONS FRESHLY GRATED PARMIGIANO-REGGIANO and serve.Serves 8 to 10 as a side dish Lorenzo Ciniglio
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Drop: Worn-out pumpkin pie Swap: Pear-and-hazelnut cake “I challenge anyone not to like this dessert,” laughs Batali. Though he prefers Comice pears, you can substitute Bosc pears — just make sure they’re slightly firm as you don’t want them to fall apart when cooking. 1. Preheat the oven to 375 degrees. Brush the sides and bottom of a 3-inch-deep, 9-inch springform pan with 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL, and dust with ½ CUP FINELY GROUND FRESH BREADCRUMBS. 2. In a large bowl, use a handheld electric mixer on medium-low to cream together 1½ STICKS UNSALTED BUTTER (at room temperature), 1¼ CUPS SUGAR, 2 TEASPOONS VANILLA EXTRACT and 5 TABLESPOONS WHOLE MILK until the mixture is light and fluffy, for about 3 minutes. Add 5 LARGE EGGS (at room temperature), one at a time, beating until well incorporated. 3. In a separate bowl, mix together 2 CUPS ALL-PURPOSE FLOUR, ¼ CUP GROUND HAZELNUTS, 1 TEASPOON BAKING POWDER, ½ TEASPOON SALT and 1 TEASPOON GROUND CINNAMON. Add the dry ingredients to the wet, and mix with a wooden spoon for 1 minute, until combined. Set the batter aside. 4. Peel and core 3 RIPE COMICE PEARS, and slice each one into 8 even slices. Place the pears in a bowl, and toss with ¼ CUP SUGAR and THE GRATED ZEST AND JUICE OF 1 LEMON. 5. Pour the batter into the prepared springform pan. 6. Arrange the pear slices on top of the batter, forming two concentric circles with 6 slices in the center and 18 on the perimeter, with the stem end of each piece pointing toward the middle. (They will sink a bit.) Place the pan in the oven and bake for 1½ hours, or until the cake is golden brown on top and a toothpick inserted toward the center comes out clean. Remove from the oven and allow to cool for 20 minutes. 7. Release the springform sides and place the cake on a platter. Sprinkle the top of the cake with ¼ CUP GROUND HAZELNUTS, dust with ¼ CUP CONFECTIONERS’ SUGAR and cut into slices to serve.Serves 8 to 10 Lorenzo Ciniglio
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Drop: Aunt Helen’s creamed onions Swap: Roasted shallots in a vinegar-thyme bath The “muted sweetness” of carmelized shallots gets an acidic “spritz” from sherry vinegar, resulting in contrasting “yin and yang” flavors, says Batali. 1. Preheat the oven to 450 degrees. 2. Heat 3 TABLESPOONS EXTRA VIRGIN OLIVE OIL and 3 TABLESPOONS UNSALTED BUTTER in a 14-inch ovenproof sauté pan over medium heat. Add 3 POUNDS FRESH SHALLOTS (peeled but left whole, with roots intact) and ¼ CUP SUGAR, and toss well to coat. Cook, stirring regularly, until the shallots turn light golden brown, for about 8 minutes. 3. Place the pan in the oven and roast the shallots for 20 minutes, until they can be easily pierced with a paring knife. 4. Remove the pan from the oven and place it over medium-low heat. Add 1 TABLESPOON KOSHER SALT, 1 TABLESPOON FRESHLY GROUND BLACK PEPPER and ¼ CUP CHOPPED FRESH THYME LEAVES, and allow to sizzle for a second. Then add ¼ CUP SHERRY VINEGAR and toss quickly to coat. When the vinegar is reduced to just a glaze, pour the shallots and glaze into a warmed shallow bowl and serve hot.Serves 8 to 10 as a side dish Lorenzo Ciniglio
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Drop: Lumpy mashed potatoes Swap: Turnips in green olive pesto “Nobody knows what to do with turnips,” says Batali, who suggests adding a savory olive pesto. The pesto will keep in the fridge for up to one week if stored in a container with a tight-fitting lid. Just be sure to put a thin layer of olive oil on top to create a seal before covering it. 1. Bring 6 quarts of water to a boil in a soup pot, and add 2 TABLESPOONS SALT. Drop 3 POUNDS TURNIPS (peeled and cut into 8 wedges each) into the water and cook until tender but al dente, for about 8 minutes. 2. Meanwhile, combine 1 CUP PITTED LARGE OR JUMBO GREEN OLIVES (such as Ascolano or Cerignola), ½ RED ONION (chopped), ¼ CUP PINE NUTS and 1 GARLIC CLOVE in a food processor, and blend for 1 minute. With the motor running, slowly add ½ CUP EXTRA VIRGIN OLIVE OIL and blend until it forms a thick, smooth paste. 3. When the turnips are done, drain them well in a colander and immediately toss them into a mixing bowl. Add the olive pesto, ½ CUP FRESH MARJORAM LEAVES, ¼ CUP FINELY CHOPPED FRESH ITALIAN PARSLEY and lots of freshly ground black pepper, and mix gently. Allow the turnips to cool, and serve at room temperature. Serves 8 to 10 as a side dish Lorenzo Ciniglio
