R

Katchkie Farm CSA Thanksgiving Recipes

1 1 Fall 2020

Dear Friends,

Despite the challenges and pivots of this year, we celebrate life, love and all those beautiful moments we’ve been able to share. A highlight for us was our pizza pop up at Katchkie Farm with Hilltown Hotpies and pizzaiolo Rafi Bildner. His artisanal sourdough made the perfect foundation for Katchkie Farm produce planted and cared for by Farmer Jon Ronsani.

Thank you to all of you who were able to visit us and enjoy a safe and socially distanced summer evening in the learning garden, sharing pizza and laughter, reconnecting after months of staying at home.

In the spirit of the season, we want to thank you all for joining us at the farm, helping remind us that truly, life happens around food. This small book of our favorite Thanksgiving recipes was first published in 2015. Curated and developed by Suzannah and Andrew, our 2015 Katchkie Farm NYC CSA Team, we’ve made some minor updates with a fresh recipe from Georgette Farkas, our culinary ambassador and formerly known for eponymous restaurant, Georgette’s Rotisserie. Another new recipe comes to us from Embrace Wellness, our health and wellness program we launched at our workplace dining locations.

Enjoy these recipes with your families this Thanksgiving. Our gatherings may be smaller, but no less meaningful.

With love, Liz

2 A KATCHKIE FARM THANKSGIVING

To Drink: Gone Apple Picking...... 5 Rockin’ Through the Night...... 6 To Snack: Radishes with Whipped - Butter...... 8 Marinated Herring on Rye...... 9 Butternt Squash, Roasted Apple & Carmaleized Pizza...... 10 Old Bay Spiced Nuts...... 11 To Start: Root and Pear Soup...... 13 Brussels Sprouts, Green Apple and Swiss Chard Salad...... 14 To Feast: Persillade Sauce...... 16 Oven-Roasted Cabbage with Apples & Warm -Walnut Vinaigrette...... 17 Swiss Chard with Honey and Chili...... 18 Whole-Roasted Maitake Mushrooms with Vegan Demi Glace...... 19 Mushroom-Hazelnut Stuffing...... 20 Simple Squash Puree...... 21 Roasted Jerusalem Artichokes and Cipollini...... 22 Pan-Seared Brussels Sprouts and Yellow Turnips...... 23 To Sweeten: Pear, Apple, and Cranberry Oatmeal Crisp...... 25 Pumkpin-Spiced Semifreddo with Salted Carmel Sauce...... 26 3 To Drink

4 4 GONE APPLE PICKING From Great Performances

Ingredients 1.5 oz rosemary-infused vodka (about 3 springs of rosemary in 1 bottle of vodka - we like using core apple vodka from upstate NY) 3 oz apple cider (make sure to use local cider from your Greenmarket!) 1oz lemon juice Splash of beer Fresh rosemary

Method Pour all ingredients over ice in a rocks glass. Add the splash of ginger beer right before serving. with a fresh rosemary sprig.

5 5

PHOTO CREDIT: CAPTIVATINGLY CHIC ROCKIN’ THROUGH THE NIGHT From Great Performances

Rock & Rye is essentially young, rye whiskey sweetened with rock candy, a technique hailing from the 1800s. More or less, it’s an old fashioned in a bottle. When combined with bitters and the other fresh ingredients in Rockin’ Thru The Night, it yields a well-balanced mix that is equal parts sweet, citrus, and herbal, all at the same time. SO good.

Ingredients Rock & Rye Angostura Bitters Maple Syrup Fresh Lemon Juice 1 ½ oz Rock & Rye 1 oz Angostura Bitters 2/3 oz Maple Syrup ¾ oz Fresh Squeezed Lemon Juice

Method Shake, garnish with lemon peel

6 6 To Snack

PHOTO CREDIT THE SYLVIA CENTER 7 7 RADISHES WITH WHIPPED LEMON-THYME BUTTER From Katchkie Farm

Raw radishes and butter are a classic combination and make for a great pre-meal snack. The addition of extra virgin keeps the butter spreadable even when it is chilled.

Ingredients 1 stick of chilled unsalted butter 1/3 cup good quality extra virgin olive oil 1 tsp lemon 1 tsp picked thyme leaves 1 tsp sea 2 bunches radishes with the tops on

Method In a stand mixer, whip the butter on high until it is light and fluffy. Slowly drizzle in the olive oil until it is fully integrated. Stir in the lemon, thyme, and salt and reserve in the fridge until needed. To serve, place the butter in a small ramekin and surround with the fresh radishes and a small dish of sea salt.

8 8 MARINATED HERRING ON RYE From Great Performances

Marinated fish on rye bread is a classic Jewish-American appetizer and makes a great addition to your pre-meal bites.

Ingredients 6 thin slices of rye bread, cut in 1” rounds and toasted in oven Whole grain 12 ounces pickled herring (matjes preferred), cut in 1” squares Beet pickled 1 bunch

For shallots: 3 cups water 1 cup distilled white vinegar 1 small beet, peeled and sliced 1 teaspoon sugar 1 1/2 teaspoon salt 6 small shallots, sliced thin

Method Bring water, vinegar, beet, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan. Simmer, covered, until beet is tender, about 20 minutes. Pour over sliced shallots and let cool, refrigerate overnight. To complete Top rye with a piece of herring, mustard, 1 slice of and 1 small sprig dill.

9 9 BUTTERNUT SQUASH, ROASTED APPLE, AND CARAMELIZED ONION PIZZA WITH WHITE BEAN PUREE From Katchkie Farm

This recipe is savory perfection and an aesthetically enjoyable treat. You can swap out spinach for just about any greens you may have.

Ingredients: 1 (15-ounce) can cannellini or other white beans, rinsed and drained Method: ¼ cup olive oil 1. Preheat oven to 375°F. Make white bean puree by blending the 1 tablespoon lemon juice beans, oil, lemon juice, , thyme, salt and pepper in a food 3 garlic processor. Add water, as needed, until a smooth consistency forms. ½ teaspoon dried thyme Set aside. Can be made two days in advance. 1 teaspoon sea salt 2. In a large skillet, heat 2 tablespoons oil over medium-high heat ½ teaspoon freshly ground and sauté until soft and lightly caramelized, about 20 to 30 1 to 2 tablespoons water minutes. Season generously with salt and pepper. 4 tablespoons olive oil 1 onion, thinly sliced 3. While the onions are cooking, toss remaining 2 tablespoons oil Sea salt with squash and season generously with salt and pepper. Transfer Freshly ground black pepper to a large-rimmed baking sheet and roast for 30 to 35 minutes until 2 cups butternut squash, peeled and cut into 1/2-inch cubes squash is fork-tender, turning once or twice with a spatula. Remove 1 cup spinach from oven and set aside. Turn heat up to 450 degrees. 1 apple, peeled and thinly sliced 4. Prepare pizza. Brush a large-rimmed baking sheet (approximately Pizza dough (store bought or homemade) 9 by 13 inches) with oil. Stretch homemade or store-bought pizza the crust is slightly browned or golden. Let cool, slice and serve. dough into a rectangle and fit it into the prepared baking sheet. Spread a layer of the Garlic White Bean Purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil. 5. Bake at 450°F for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve. 10 PHOTO CREDIT: BEV COOKS OLD BAY SPICED NUTS From Katchkie Farm

Old Bay is most often associated with seafood preparations, however it makes for a delicious addition to traditional spiced nuts. Enjoy these nuts with your pre-dinner drinks.

Ingredients 2 cups of roasted, unsalted nuts (almonds, cashews, peanuts, etc.) 1/2 teaspoon salt 1 tablespoon 1 teaspoon sugar 1 tablespoon olive oil

Method Preheat your oven to 250F degrees. In a mixing bowl combine all the ingredients and toss to evenly combine. Pour the nuts in one layer on a cookie sheet lined with parchment paper and bake in the oven for 30 minutes, starring once. Cool on the baking sheet for at least 15 minutes to ensure that the stick. Store in an airtight container until needed.

11 11 To Start

12 12 CELERY ROOT & PEAR SOUP From Katchkie Farm

The inherent sweetness from the celery roots compliments the subtle flavor of in-season pears. Garnish this soup with whatever you have hand; we like topping it with more crème fraiche, hazelnuts and sage.

Ingredient 1 celery root, cut into 1/2 inch cubes 1 celery stalk, roughly chopped 2 medium onions, thinly sliced 4 ripe pears, peeled, deseeded, and cut into 1/2 inch pieces 2 quarts vegetable or chicken stock 1/2 cup crème fraiche, plus more for garnish 2 sprigs of thyme 4 tablespoons olive oil 1 cup roasted hazelnuts Sea salt, to taste

Method Heat a large sauce pot over medium-low heat and sweat the onions with the oil and a large pinch of salt. Cook, without coloring the onions until they are tender, about 10 minutes. Add the pears, celery, celery root, and thyme and cook for an additional 5 minutes. Add the stock and simmer until the celery root is completely tender, about 30 minutes. Working in batches, blend the soup until it is smooth. Season the soup with more salt and stir in the crème fraiche. Garnish the soup with a dollop of crème fraiche and hazelnuts.

13 13 BRUSSELS SPROUT, GREEN APPLE AND SWISS CHARD SALAD By Georgette Farkas, Great Performances

This recipe comes from Georgette Farkas, Culinary Ambassador at GreatPerformances and former chef and owner at Georgette’s Rotisserie in the UWS. This recipe makes for a lovely autumn side dish or may also be served cold as a salad.

Ingredients Dressing: 8 oz Granny Smith apple 1/2 cup Swiss chard, coarsely chopped 1 shallot, minced 3 mint leaves 1 oz lime juice 2 oz apple cider vinegar 1/4 teaspoon ground seeds 3 oz grapeseed oil

Salad: 12 oz Brussels sprouts, halved and blanched 2. Heat grapeseed oil over in a saute pan. Add Brussels sprouts, 2 oz grapeseed oil tossing until seared. Season with salt and pepper to taste. Remove 6 oz Granny Smith apple, 1/2 cubes tossed in 1/4 cup lime juice from heat and toss in apple, turnip and Swiss chard. Transfer to a 6 oz baby turnip, sliced in rounds warm serving platter, drizzle with green apple vinaigrette and top 1 large leave Swiss chard, cut in fine julienne with toasted pumpkin seeds. 1 oz pumpkin seeds, toasted If serving as a cold salad, allow brussels sprout to cool after cooking. Transfer to a salad bowl before adding remaining Method ingredients. 1. Prepare dressing by combining all ingredients in blender and processing until completely smooth. Season with salt and pepper. 14 To Feast

15 15 PERSILLADE SAUCE From Katchkie Farm

In our minds there’s a spot for one more sauce/relish on the Thanksgiving table. This sauce is a great contrast to many of the heavier and richer foods oven served during a traditional Thanksgiving meal.

Ingredients 2 packed cups of , washed and finely chopped 1 tablespoon finely minced shallots 1 of garlic, grated on a microplane or box grater 3 teaspoons white wine vinegar 1 tablespoon extra virgin olive oil Sea salt, to taste

Method Combine all of the ingredients in a bowl and mix. Adjust the seasoning if needed with more salt and/or vinegar. Reserve in the refrigerator until needed.

16 16 OVEN-ROASTED CABBAGE WITH APPLES AND WARM ROSEMARY-WALNUT VINAIGRETTE From Katchkie Farm

Roasting cabbage at a high temperature until it is deeply browned is one of our favorite ways to eat this severely underrated vegetable. This makes a great side dish or vegetarian entree. This recipe can be made vegan by replacing the butter with more olive oil.

Ingredients 2 heads of green cabbage, cut in 1/8ths 1 1/2 cups walnuts 3 cloves of garlic, grated on a microplane or box grater 6 rosemary sprigs, leaves removed 1/4 cup butter 1/4 cup plus 2 tablespoons olive oil 1/4 cup apple cider vinegar Sea salt, to taste Black pepper, to taste

Method Preheat your oven to 450F degrees. Toss the cabbage with 2 tablespoons of olive oil and a large pinch of salt. Divide the cabbage between two lined baking sheets and roast in the oven until the cabbage is browed and tender, 30-45 minutes. When the cabbage is cooked remove it from the oven and let it cool while you are making the vinaigrette. Meanwhile, in a large skillet toast the walnuts over medium heat until they are fragrant, about 5 minutes. Add the butter, rosemary, and garlic and cook until the butter is lightly browned. Add the olive oil and vinegar and simmer until the vinegar is slightly reduced and the dressing is emulsified. Season the vinaigrette with salt and black pepper and spoon over the roasted cabbage to serve.

17 17 SWISS CHARD WITH HONEY AND CHILI From The Sylvia Center

The addition of honey and chili brings this recipe for braised greens to new heights. If you cannot find Swiss chard feel free to substitute any other hearty green like kale or collard greens.

Ingredients: 4 tablespoons olive oil 4 cloves garlic, minced 3 teaspoons chili flakes 2 large bunches of Swiss chard, ribs removed and chopped 4 tablespoons honey 2 teaspoons cider vinegar Sea salt, to taste

Method Heat olive oil medium heat in large skillet. Add garlic and chili flakes, cook for 30 seconds. Add Swiss chard and sauté until soft, about 3-4 minutes. Add honey, cider vinegar and season with salt to taste.

18 18 WHOLE-ROASTED MAITAKE MUSHROOMS WITH VEGAN DEMI GLACE From Katchkie Farm Serves 2

There’s no reason why our vegetarian and vegan friends shouldn’t get the pleasure of coming to the table to cut into a large roast and spooning a rich sauce over it. In this recipe we roast maitake (hen of the woods) mushrooms whole until they are deeply caramelized and serve it with an extremely savory sauce made from mushrooms and other umami-rich foods. Note: maitake mushrooms can be found at most well stocked supermarkets or Whole Foods. Method Preheat an oven to 400F degrees. Bring 1 cup of water to a boil and Ingredients: pour it over the dried mushrooms. Meanwhile in a large sauce pot 2 whole maitake mushrooms. about 3-4 inches wide, cleaned of any place 1 tablespoon of olive oil, , carrots, and celery, and saute dirt over medium high heat until the vegetables begin to caramelize, 4 garlic cloves, smashed about 10 minutes. Add the tomato paste and flour and continue 3 tablespoons vegetable oil cooking until the paste begins to turn brown and start to smell sweet. Add the mushrooms and their liquid, garlic, and sherry, and For the demi-glace: cook until almost dry. Add the Brag’s and red wine and cook until 1 cup dried mushrooms (shiitake, portobello, or porcini) almost reduced. 1 tablespoon olive oil 1 , chopped Add the vegetable stock, peppercorns, thyme, and bay leave, and 1 medium carrot, finely chopped bring to a boil. Turn the heat to medium and simmer until the 1 stalk celery, finely chopped sauce is reduced by 2/3 or is the texture of a slightly thickened 1 ½ Tbs. all-purpose flour sauce. Strain the sauce through a fine mesh strainer and adjust the 1 Tbs. tomato paste seasoning if needed. Reserve in a warm place. 4 cloves garlic, minced (4 tsp.) 4 cups low-sodium vegetable broth Meanwhile, heat a large skillet over medium heat with 3 1 cup dry red wine tablespoons of vegetable oil. When the oil is hot add the maitake ¼ cup dry sherry or Madeira mushrooms and sear on one side, without moving it, until it is dark 2 teaspoons of Bragg’s Liquid Aminos or dark soy sauce brown, about 8-10 minutes. Turn the mushrooms over and sear on 6 whole peppercorns the other side for 3 minutes. Add the garlic to the pan and place it 4 sprigs thyme the oven until the mushrooms are fully tender, about 15-20 minutes. 2 bay leaves When the mushrooms come out of the oven drain them on paper towels and season with sea salt. To serve, place the mushrooms on a 19 serving dish and spoon over the demi-glace. MUSHROOM-HAZELNUT STUFFING By Chef Dan Barber, featured in Sylvia’s Table by Liz Neumark

A Thanksgiving meal would not be complete without a large plate of stuffing at the center of the table. This version features a variety of in-season cultivated and wild mushrooms.

Ingredients: 12 tablespoons (1 ½ sticks) 4 small shallots, finely chopped 3 garlic cloves, minced 1 cup chopped onion 3 teaspoons thyme leaves 1 pound Portobello, shiitake, or a combination of wild mushrooms, stems removed, cut into ½ inch chunks ½ cup white wine 1 cup chicken stock 8 cups cubed day-old bread, crusts removed ¼ cup chopped parsley 3 sage leaves, chopped ¾ cup hazelnuts, halved and lightly toasted 3 large eggs, beaten 2 cups heavy cream 1 teaspoon hazelnut oil (optional) Butter a 9-x-13 inch baking pan or 3-quart casserole with the remaining 2 tablespoons of butter. Method: Add the bread, parsley, sage, hazelnuts, and the remaining 2 Preheat your oven to 350F degrees. Melt 10 tablespoons of the teaspoons of thyme to the mushroom mixture and mix everything butter in a large skillet over medium heat; add the shallots, garlic, well. Combine the eggs, cream, and hazelnut oil and stir into and onion and sweat until translucent. Add 1 teaspoon of the thyme the stuffing until well mixed. Season with 1 teaspoon salt and ½ and the mushrooms. Cook, stirring, until the mushrooms are lightly teaspoon black pepper. browned. Spread the stuffing in the pan, cover with foil, and bake for 45 Add the wine and cook over medium-high heat until the liquid minutes. Remove the foil and bake for another 30 minutes, until the is nearly evaporated. Add the stock and continue to cook until it top is golden brown. nearly evaporates. Season the mixture well with salt and pepper and transfer it to a large bowl. 20 SIMPLE SQUASH PUREE From Katchkie Farm

A classic Thanksgiving staple that’s a perfect alternative to mashed potatoes. Feel free to use whatever type of squash or pumpkin that suits your fancy.

Ingredients 4 cups of winter squash (butternut, acorn, Delicata), peeled, deseeded, and sliced thinly 2 cup whole milk 4 tablespoons unsalted butter Sea salt to taste

Method In a pot, melt 1 tablespoon of butter over medium heat and add the sliced squash. Cook until the squash starts to become tender, about 7-10 minutes. Add the milk and bring to a low simmer. Cook until the squash is totally tender. Drain off the milk using a strainer, and puree the squash in a blender or food processor, adding milk as needed to get the mixture to spin. While the puree is still hot add the remaining butter and season with salt. Use immediately or reserve in the refrigerator for up to 5 days

21 21 ROASTED JERUSALEM ARTICHOKES AND CIPOLLINI From Sylvia’s Table by Liz Neumark

Jerusalem artichokes are a nutty alternative to roasted potatoes. In this recipe the Jerusalem artichokes (also known as sunchokes) are enhanced by the addition of sweet and sour onions cooked in vinegar.

Ingredients 1 lb Jerusalem artichokes, peeled and cut into 1-inch pieces 20 cipollini onions, cut into quarters 2 tablespoons olive oil 3 garlic cloves, minced 4 tablespoons white balsamic vinegar 4 tablespoons minced flat leaf parsley Sea salt, to taste

Method Preheat the oven to 450F degrees. Toss the Jerusalem artichokes and cipollini onions with the olive oil in a roasting pan. Reduce the heat to 400F degrees. Scatter the garlic on top and roast in the oven until tender, about 20 minutes, tossing at least once about halfway through; the Jerusalem artichokes should be tender and the onions nicely browned. Transfer the vegetables to a serving dish and toss them with the vinegar and parsley, and season with salt and pepper to taste.

22 22 FALL HARVEST WILD RICE WITH APPLES, KALE AND SWEET POTATOES By Emilia Sochovoka, Embrace Wellness Serves 4

Ingredients 1 cup uncooked wild rice 1 large sweet potato, cut into 1/2 inch dice 2 teaspoons plus 2 tablespoons olive oil 1 bunch curly green kale, stems removed, leaves torn to bite sized pieces 2 red apples, cored and cut into 1/2 inch dice 1 tablespoon balsamic vinegar 1/2 lemon, juiced 1 teaspoon Dijon mustard 1/4 cup pecans, roughly chopped Salt and freshly ground black pepper to taste

Method Preheat oven to 400°F.

Prepare the dressing by whisking together 2 tablespoons olive oil, the balsamic venigar, lemon juice and Dijon mustard.

Bring wild rice and 2 cups of water to a boil in a large pot. Cover, and reduce to low heat. Simmer 45 minutes or until water is absorbed. Fluff with a fork.

Toss sweet potato slices with 2 teaspoons olive oil and roast in oven for 20 minutes or until tender, flipping halfway.

In a large bowl, massage dressing into torn kale. Add wild rice, cooked sweet potato, diced apples and chopped pecans. Toss well and adjust .

23 23 To Sweeten

24 24 PEAR, APPLE, AND CRANBERRY OATMEAL CRISP From The Sylvia Center

When the weather starts to get cold, we can’t think of a better dessert than a seasonal fruit crisp to warm us up. In this recipe we use pears, apples, and cranberries, but you can substitute any fruit you like.

Ingredients 6 Bosc pears, peeled, cored, and chopped 6 Granny Smith apples, peeled, cored, and chopped 1 cup fresh cranberries (optional) ¼ cup sugar 1/2 cup brown sugar 2 cups quick cooking oatmeal 1/3 cup pumpkin seeds (optional) 1 stick salted butter, melted 1 cup whole-wheat flour

Method Preheat the oven to 350°F. In a large-mixing bowl, toss together the pears, apples, cranberries, and sugar. Transfer to a 9-inch rectangular baking dish. In a medium-mixing bowl, toss together the oatmeal, pumpkin seeds, flour, and brown sugar. Add the butter and stir until evenly distributed. Top the tossed fruit with the oatmeal mixture, spreading evenly across the top. Bake until the fruit filling is soft and the topping is golden, about 40 minutes.

25 25 PUMKPIN-SPICED SEMIFREDDO WITH SALTED CARMEL SAUCE From Katchkie Farm

This dessert has all of the traditional flavors that we associate with Thanksgiving, just presented in a different way. Feel free to make this recipe a few days away and reserve it in the freezer until the day-of.

Ingredients For the pumpkin puree: 1 cup pumpkin (or any winter squash), peeled and cut into 1/2 inch cubes 1/2 cup sugar

For the salted caramel sauce ¼ cup water 4 tablespoons unsalted butter 1 cup heavy cream ½ teaspoon extract 1¼ teaspoons sea salt

For the semifreddo 1 cup pumpkin puree (see above) 1 cup heavy cream 3 tablespoons mild honey 1 tablespoon molasses 2 tablespoons sugar 2 tablespoons water 3 large egg yolks ¼ teaspoon ground ⅛ teaspoon ground ¼ teaspoon ground ginger 1 cup gingersnap cookie crumbs ¼ cup salted caramel sauce (see above) 26 26 PHOTO CREDIT: FAT AND HAPPY BLOG For the Pumpkin: Meanwhile: Bring 2 cups of water to boil and add the sugar and pumpkin. place the egg yolks in a large bowl and lightly beat. While whisking Simmer until the pumpkin is completely tender. Drain the water the yolks, slowly drizzle in the hot syrup until the syrup is fully and transfer the pumpkin to a blender. Blend until completely incorporated and the yolks are cool and airy. Mix in the pumpkin smooth (you may need to add a tablespoon of water to get it puree and spices to the yolks. Working in thirds, slowly fold in the moving). Reserve in the refrigerator until needed. whipped cream until the entire mixture is homogenous.

For the Salted Caramel: Line a Loaf Pan with plastic wrap and cover the bottom with a Mix together the cream and vanilla and set aside. Using a heavy third of the gingersnap cookie crumbs. Pour half of the semifreddo bottomed sauce pan heat the sugar and water over medium-high base into the loaf pan and cover with another third of the crumbs heat until the sugar turns dark-golden brown. Remove from the and about 1/4 cup of the salted caramel sauce. Top with the heat and carefully mix in the butter and half of the cream. Note: the remaining base and crumbs. Cover the top with plastic wrap and mixture will steam and bubble so use a towel for your stirring hand. place in the freezer for at least 3 hours. To serve, invert the loaf pan Add the remaining cream and salt and reserve at room temperature and remove the plastic wrap. Run a knife under hot water and cut until needed. the semifreddo into 1 inch slices. Top with more caramel sauce and enjoy. Using a Whisk: Beat the cream until soft peaks and reserve in the refrigerator until needed. In a small sauce pan mix together the honey, molasses, sugar, and water. Bring the syrup to a boil over medium heat and heat until a thermometer reads 238F.

27 TURKEY TIPS

We won’t give you a recipe for a Thanksgiving Turkey, as we’ll assume you have one cobbled together from your Great Aunt Mildred and a very stained Joy of Cooking. We will, however, offer tips from our Great Performances chefs and our own great aunts.

1. Use this guide from GrowNYC to purchasing a humanely raised turkey 2. When you bring a fresh turkey home or thaw out a frozen one, remove the giblets and save them for gravy stock 3. Always roast the bird on a rack set in a shallow roasting pan so the oven heat circulates and helps the turkey to brown. After the first hour, baste the turkey often with pan drippings to keep the meat moist and give the skin an even color. 4. Don’t you dare throw out those pan drippings! Use that caramelized liquid gold to make gravy 5. Use a good meat thermometer to make sure your bird is truly finished and safe to eat. Turkey should be cooked until it reaches 165 degrees Fahrenheit, then removed from the oven.

28 28 HAVE LEFTOVERS? HERE ARE SOME IDEAS THAT GO BEYOND TURKEY SANDWICHES:

Day-After Turkey Soup : take the bones from the turkey and simmer them with some stock, leftover meat and vegetables.

Winter Squash Soup : blend up any leftover squash puree with some vegetable broth and sautéed aromatic vegetables, garnish with persillade spiced nuts.

Very Decadent Stuffing Bites: roll bite-sized balls of leftover stuffing in an egg and milk mixture, then fry in oil until golden brown

Turkey Milanese : bread slices of juicy cooked turkey in beaten eggs and bread crumbs, and fry until golden

Vegetable and Stuffing Frittata: toss together leftover stuffing and vegetables and combine them with eggs to make fast frittata. You can also stir them into a chickpea flour batter to make a versatile savory pancake.

Cranberry Tartlets : Place dollops of cranberry sauce onto puff pastry with a sprinkle of sugar and bake in the oven until golden.

29 29 KATCHKIE FARM 34 FISCHER ROAD EXTENSION KINDERHOOK, NY 12106

WWW.KATCHKIEFARM.COM @KATCHKIEFARM