Big Feast

Braised turkey legs

By Anthony Sasso of Casa Mono

Serves 6


2 turkey legs, split in two at the joint to leave you with a drumstick and a thigh for each leg

1 apple, quartered

1 celery root, peeled and quartered

2 carrots, peeled and cut into 4 pieces

2 stalks of celery, cut into 4 chunks

2 onions, peeled, cut in half

3 ounces of olive oil

4 sprigs of thyme

2 sprigs rosemary

1 cup white wine

2-3 quarts of turkey stock (or chicken stock), preferably homemade

Kosher salt


Season the turkey legs aggressively with kosher salt and place on a sheet tray. Roast at 375 degrees for 45 minutes until the skin is nice and brown. Remove.

Meanwhile, in a large low-sided pot with about 3 ounces of olive oil on the bottom, sauté your chopped apple, celery root, celery, carrot and onions. Once they’re golden, add wine and cook until reduced by half. Add 2 quarts of the stock and bring to a simmer. 

When the turkey legs are done roasting, add them to this pot of vegetables and cook at a low simmer for 1 ½ to 2 hours, adding more stock as necessary. Contents of the pan should always be ¾ submerged. 

The meat is done when it is completely falling from the bone. At that point, remove the meat and, once cool enough to handle, pull all of it from the bone. 

Strain the contents of the pot and use that flavored liquid to keep the pulled meat moist by pouring it on top.


Roasted parsnip soup

By Joe Dobias of Joe Dough

Serves 6


1 qt roasted parsnip (measured after roasting)

1-2 cups water

3/4 cup Greek yogurt

1/2 cup almonds (with skins)

2 tsp salt (or to taste)

1/2 tsp pepper (or to taste)

cocoa nibs (to garnish)


 Roughly chop parsnip in quarters and roast with olive oil, salt and pepper at 350 degrees for 45minutes-1 hour. 

Place in a blender with remaining ingredients. If your blender is small, do two batches.

Season with salt and pepper. Garnish with cocoa nibs. 


Brussels sprouts with dried cranberries and pumpkin seeds

By Gabe Thompson of dell’anima

Serves 6


1 pound Brussels sprouts

1 red onion, quartered

1⁄2 cup dried cranberries, diced

1⁄2 cup pumpkin seeds

1 Tsp honey

1 Tsp lemon

1 Tsp plus 1 tsp extra virgin olive oil

Salt to taste


Toast pumpkin seeds in one teaspoon of olive oil and one pinch of salt until lightly brown in a saucepan over medium heat. Toast until the seeds start to puff up a little. Set aside.

In same saucepan, add the tablespoon of extra virgin olive oil, onions and Brussels sprouts. Cover over medium-high heat until nicely browned. Season with salt.

Add the cranberries, pumpkin seeds and honey. Caramelize the honey for about one minute.

Finish with lemon juice and taste for salt.


Popcorn Pudding

By Amanda Cohen of Dirty Candy

Serves 6


1 quart milk

1 cup corn kernels (frozen or fresh)

50 grams cornstarch

3/4 cup + 2 tablespoons sugar

1/4  of a fresh vanilla bean (or 1 tsp vanilla extract)

2 large eggs

4 ounces butter


Beat your two eggs together. Pop your popcorn in the oil.

In the same pot add your milk and corn and turn the heat down to low and let sit for half an hour, covered. In a separate bowl, whisk your sugar with your cornstarch and eggs until incorporated. Temper your eggs. This means that you are bringing your egg mixture to the same temperature as the milk and corn mixture so that the eggs don't cook when you pour them in. To do this, whisk two tablespoons of the hot milk and corn mixture into the egg mixture until the temperatures are approximately even. You will probably have to whisk in about 1/2 a cup of the corn and milk mixture, two tbsp at a time, to get them even.

Slowly whisk in your egg mixture to your corn and milk mixture. Add butter and vanilla bean and stir. Continually stir until the back of the spoon is thickly coated with your filthy mixture. Remove from heat and press through a chinois. Chill. Re-whisk to serve. You re-whisk it because it will set in the fridge and you want to break it up.


Caramel Popcorn

1 tablespoon canola oil

1/4 cup popcorn

2 oz butter

3/4 cup packed light brown sugar

1/4 cup corn syrup

1/4 teaspoon vanilla extract

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chopped toasted and skinless hazelnuts

1/8 teaspoon fleur de sel


Spray a baking tray with non-stick spray or put a silpat on it. Pop your popcorn and transfer to a bowl.

In a small pot, bring butter, sugar and corn syrup to a boil on low heat. DO NOT STIR. Thermometer should reach 300 degrees. When it reaches 300 degrees remove from heat immediately and stir in vanilla extract and pour it over your popcorn. Stir your syrup into popcorn and pour in hazelnuts, keep stirring until everything is nicely mixed. Spread mixture on baking tray with a spatula. It will cool down very, very fast so spread it to edges of baking tray as quickly as possible. It doesn't have to be entirely even.

After you've spread it, and while still warm, sprinkle fleur de sel over popcorn. Let cool and break into pieces for storage or to serve.


Butterscotch Sauce 

1/4 stick butter

1/2 cup dark brown sugar

1/3 cup heavy cream

1 1/2 teaspoons vanilla extract

pinch of  salt

Bring butter, sugar and cream to a boil over medium low heat in a small pot, whisking constantly to incorporate. This should take about 15 minutes. Remove from heat, and stir in salt and vanilla. Refrigerate until ready to use.

Serve with Butterscotch sauce drizzled over the pudding, and you can combine the caramel corn and the popcorn pudding or serve them next to each other and let your guests do it.