In the Kitchen: New Year, New Menu

• Melt butter, onions and nutmeg. Sauté until onions begin to brown. Then add squash, apple juice and chicken broth. Bring to a boil, reduce heat and simmer until squash is tender, approximately 30 minutes. Roast apples until tender. Dust with a little cinnamon and set aside.
• Puree squash mixture in a blender until smooth. Fold in smoked turkey. Add salt and pepper to taste.
• Serve soup in bowls. Garnish with apples and sour cream.

• Trim Lamb loins before cooking.
• Heat 2 tablespoons of oil in a sauce pan. Sear the lamb on all sides and set aside. To that same pan, add the chopped onions and mushrooms, cooking them until they become tender. Add white wine and stir well. Let mixture reduce until all liquid is gone. Add salt and pepper to taste, and a 1/2 teaspoon of the chopped thyme and rosemary. Let cool.
• Rub the lamb with the mustard, and sprinkle with the fresh herbs.
• Roll out the dough and dock with a fork. Cut the dough into four squares. Lay some of the mushrooms on top of the dough, leaving some dough exposed on both ends. Place the lamb on top of the mushrooms. Pull the two exposed ends of the dough over the lamb and press down. Pull the long end over the lamb and roll it so the seam is on the bottom. Brush with the egg.
• Bake in a 350-degree oven until golden brown.

Sauce Instructions:

• Heat the oil in a small sauce pan. Saute the shallot until it starts to brown. Add the red wine and reduce by half. Add the beef stock and reduce again by half. Whisk in butter and balsamic vinegar.

Instructions for polenta:

• Bring water to a boil and slowly whisk in corn meal. Let it simmer until it thickens. Pour corn meal into a greased pan and spread evenly to approximately 3/8 of an inch thick. Let cool completely.
• When cool, cut batons using a sharp knife. The batons should be about the length and width of your index finger.
• In a bowl, mix the parmesan cheese and bread crumbs. Dip batons in the egg and roll in the bread crumbs. Fry batons until golden brown.

Instructions for the sauce:

• Heat oil, garlic and onion until tender. Add tomatoes, basil and liquid smoke. Let simmer until tomatoes become soft.

Instructions for Panna Cotta:

• Scald heavy cream with split vanilla beans.
• Bloom gelatin over buttermilk. Heat in the microwave for 30 seconds or until gelatin is melted and smooth.
• Add gelatin/buttermilk mixture and cream of coconut to scaled heavy cream.
• Pour into dish and refrigerate until set.

Instructions for Pomegranate Gelee:

• Pour ½ cup of juice in a small bowl. Sprinkle gelatin over the juice and let stand until gelatin is moistened.
• In a small saucepan, bring 1 ½ cups of pomegranate juice just to boil over medium heat.
• Whisk in the dissolved gelatin and simmer until gelatin is completely dissolved.
• Remove from heat and let cool slightly. Pour desired amount over custard. Refrigerate until set.