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" Ham or turkey may be classic Christmas choices but this year our taste buds yearn for something more. To find the special culinary flair this annual celebration deserves, we followed the aromatic scent to the kitchens of celebrated American chefs and persuaded them to crack open their revered recipe files. As expected, these members of the culinary elite\u2014James Beard award winners and finalists plus best-selling cookbook authors and chefs from the hippest restaurants in town\u2014didn&amp;#039;t disappoint. We&amp;#039;ve gathered their top picks for a main course that&amp;#039;s in keeping with the occasion yet is unique, unexpected and, best of all, destined to become your home&amp;#039;s new holiday classic.  1 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; Next --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;   Katherine&amp;#039;s Shepherd&amp;#039;s Pie Ingredients Caramelized Onions \u2022 2 tbsp. extra-virgin olive oil \u2022 2\u00BD cups chopped onions \u2022 1 tsp. salt \u2022 5 oz. (? cup) water Filling \u2022 2 tbsp. extra-virgin olive oil  \u2022 2 lbs. ground lamb  \u2022 \u00BD tsp. dried thyme  \u2022 1 tsp. coarsely ground black pepper  \u2022 \u00BD tsp. Worcestershire sauce  \u2022 1 tsp. chopped fresh parsley  \u2022 \u00BE cup low-sodium beef stock, or as needed  \u2022 1 tbsp. Wondra quick-mixing flour, or as needed Potato Topping \u2022 4 large potatoes, peeled, cut in quarters, and cooked in boiling water until tender  \u2022 1 tsp. salt  \u2022 2 eggs, beaten  \u2022 ? tsp. nutmeg   \u2022 \u00BD cup heavy cream Directions To make the caramelized onions: Heat olive oil in a large frying pan over medium heat. Add onion and salt and cook, stirring with a wooden spoon, until translucent, 5 to 7 minutes. Reduce heat to low, add water, cover and cook another 5 minutes, checking occasionally to be sure onions are not catching on bottom of pan. Remove cover, turn heat to medium, and stir with wooden spoon. Continue cooking until water is completely evaporated and onion is golden brown. Remove to a bowl and set aside. Set the oven rack in the middle position. Preheat the oven to 400 degrees F. Coat a 9-inch by 13-inch oven-proof glass baking dish with vegetable spray. To make the filling: Add olive oil to frying pan and heat over medium heat. Add lamb and cook until no longer pink. Add caramelized onions, thyme, pepper, Worcestershire sauce, parsley, and beef stock. Stir with wooden spoon to combine. Add flour, reduce heat to low, and cook, stirring, until flour is absorbed and mixture thickens, approximately 3 to 5 minutes. Adjust consistency of gravy to your taste, adding more stock or flour as needed. Scrape mixture into prepared dish. For the potato topping: Place potatoes in a potato ricer or mash in bowl until smooth. Add salt, eggs, nutmeg, and cream and stir well to combine. Spoon potato mixture into a disposable pastry bag fitted with a rosette tip. Pipe potatoes over top of pie until it is completely covered. Bake 25 minutes, or until potatoes are golden brown. Cover with foil if potatoes brown too quickly. Serve immediately. Cover leftover shepherd&amp;#039;s pie with plastic wrap and store in the refrigerator. Serves 12. From Heirloom Cooking with the Brass Sisters by the Brass Sisters   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  2  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  ...  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;   --&amp;amp;gt; Comanche Buffalo Tenderloin with Maple and Black Pepper on Jalapeno Grits with Butternut Squash Taquito Ingredients \u2022 1 cup maple syrup  \u2022 2 tbsp. fresh cracked black pepper  \u2022 2 cloves garlic, peeled and finely chopped  \u2022 1 large shallot, peeled and finely chopped  \u2022 1 tsp. finely chopped fresh sage  \u2022 1 tsp. finely chopped fresh thyme  \u2022 Crushed red pepper flakes to taste  \u2022 4-6 ounce center-cut Buffalo filets trimmed of all fat and silver skin  \u2022 Salt and black pepper to taste  \u2022 2 tbsp. vegetable oil  \u2022 Jalapeno Grits (recipe below)  \u2022 4 Butternut Squash Taquito (recipe below)  \u2022 4 sprigs fresh cilantro Directions In a small bowl, combine maple, black pepper, garlic, shallot, sage, thyme and pepper flakes. Stir to combine and add filets. Let the buffalo filets marinate in the maple mixture for 6-8 hours. Remove the filets from the mixture and season with salt and pepper. Heat oil in a large cast-iron skillet over medium-high heat. When hot, lay buffalo in skillet and brown for 4 minutes. Turn and brown for an additional 3 minutes or until desired degree of doneness is reached. Serves 4. Jalapeno Grits Ingredients \u2022 1 tbsp. olive oil  \u2022 4oz onion, diced  \u2022 1 teaspoon garlic, minced  \u2022 1 tbsp. jalapeno, minced  \u2022 1 tsp. fresh thyme, chopped  \u2022 6 cups chicken stock  \u2022 2 cups Anson Mills white grits  \u2022 1 tsp. smoked paprika  \u2022 \u00BD oz Tabasco Directions In a large saucepan (grits will expand in volume during the cooking), bring to medium high heat add oil and onions, saut\u00E9 for 2 minutes or until translucent. Add the garlic, jalapeno, and thyme. Add 6 cups of chicken stock, bring to a boil. Sprinkle in the grits a handful at a time, stir constantly. Reduce the heat to a simmer, and cook the grits about 25 minutes, until they are thickened and soft in texture. Stir the grits occasionally as they cook. Add the smoked paprika, Tabasco, then season with Salt and Pepper to taste. Serves 4. Butternut Squash Taquito Ingredients \u2022 1 butternut squash  \u2022 2 cups vegetable oil  \u2022 1 sprig rosemary  \u2022 1 tbsp. shallot  \u2022 \u00BD tbsp. garlic  \u2022 \u00BC cup cotija cheese  \u2022 4 corn tortillas Directions Cut squash in \u00BD and remove seeds. Rub the squash with 1 teaspoon of the vegetable oil and season with salt and pepper. Place a sprig of rosemary in the cavity of the squash. Turn the squash over with skin facing up on a sheet pan and roast in 350 degree oven until tender, about 30 minutes. Remove from oven and cool. Scoop out the squash from the skin using a spoon. Place the squash into a food processor and pulse 3-4 times until evenly chopped. Remove the squash and place into a mixing bowl. In a medium size saut\u00E9 pan over medium high heat, sweat the shallot and garlic, for about 2 minutes. Remove from the heat and fold into the squash with the cheese. Warm the corn tortillas to make them pliable. Place 2oz of mix on corn tortilla, roll up, then skewer with a toothpick so that they stay together. Heat the remainder of the vegetable oil to 350 degrees and deep fry the taquito for 4 minutes or until crisp. Remove the taquito from the heat and drain on a paper towel. Serves 4.  Recipe from Fearing at the Ritz Carlton&amp;#039;s menu   --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  3  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  ...  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;   --&amp;amp;gt; Roast Duck Legs with Caramelized Shallots and Garlic Ingredients \u2022 Eight \u00BE- to 1-pound duck legs \u2022 Seriously Simple Salt (recipe below)  \u2022 Freshly ground black pepper  \u2022 16 large shallots  \u2022 24 garlic cloves   \u2022 2 tablespoons finely chopped fresh parsley for garnish Directions Preheat the oven to 325\u00B0F. Place the duck legs on a large baking sheet and prick them with a fork to help release the fat during cooking. Season evenly with salt and pepper. Scatter the shallots and garlic around the pan. Roast the duck legs for 1\u00BD to 2 hours, or until all the fat has rendered and the legs are very crisp and cooked through. Toss the garlic and shallots with tongs occasionally so they cook evenly; when they are very brown and cooked through, after about 1\u00BC hours, remove to paper towels to drain. When the duck legs are done, remove to paper towels to soak up any remaining fat. Place on a platter along with the garlic and shallots. Sprinkle with the parsley and serve immediately. Serves 8. Seriously Simple Salt Ingredients \u2022 30 peeled garlic cloves, ends cut off  \u2022 2 cups kosher salt  \u2022 1 tbsp. onion powder  \u2022 2 tbsp. paprika  \u2022 3 tbsp. ground white pepper  \u2022 2 tbsp. celery seed  \u2022 1 tbsp. ground ginger  \u2022 1 tbsp. poultry seasoning  \u2022 1 tbsp. dry mustard  \u2022 1 tbsp. dried dill weed Directions In a running food processor fitted with the metal blade, drop in the garlic cloves and process until finely minced. Combine all the remaining ingredients in a large measuring cup. Add to the garlic and pulse until completely blended. Use a spatula to scrape down the sides of the blender container and pulse again. Transfer to an airtight container or to smaller containers with shakers on the top. Keep refrigerated. From Seriously Simple Holidays by Diane Rossen Worthington   --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  4  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  ...  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;   --&amp;amp;gt; Veal Chops with Flash-Pickled Mushrooms Ingredients  \u2022 2 large heads garlic  \u2022 4 large veal loin chops (about 12 to 14 oz. each)  \u2022 5 tablespoons extra-virgin olive oil  \u2022 4 shallots, finely chopped  \u2022 1\u00BD pounds chanterelles brushed clean and halved  \u2022 \u00BE cup red wine vinegar  \u2022 Scant 1 tablespoon chopped fresh thyme  \u2022 Kosher salt and freshly ground black pepper Directions Preheat the oven to 350 degrees. Slice off the top ?-inch of each garlic head, exposing the cloves. Wrap the heads individually in foil and roast for 50 minutes to one hour, until the cloves are soft but not mushy. Let cool, then, separate the garlic cloves and peel. Set aside. (The garlic can be prepared up to 1 day ahead and refrigerated.) Remove the veal chops from the refrigerator to come to room temperature. Preheat a gas grill or prepare a fire in a charcoal grill. In a large pot, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking. Add the shallots and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the mushrooms, reduce the heat to medium, and cook, stirring occasionally, until golden brown and slightly crispy, 8 to 10 minutes. Add the garlic cloves and vinegar and cook until the liquid is reduced to about \u00BC cup. Stir in the thyme and season with salt and pepper. Remove from the heat and set aside. Season the chops with salt and pepper and brush them with the remaining 2 tablespoons olive oil. Place on the hottest part of the grill and cook, turning once, for about 8 minutes per side for medium-rare. Transfer to a plate and let rest for 5 minutes. Meanwhile, reheat the mushrooms over medium heat, stirring occasionally. Spoon the mushrooms and sauce over and around the chops, and serve immediately. Serves 4. From Italian Grill by Mario Batali   --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  5  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;   --&amp;amp;gt; The Great Lobster Bake Ingredients  \u2022 1 pound littleneck or cherrystone clams \u2022 1 tbsp. cornmeal  \u2022 1 pound large mussels  \u2022 4 live lobsters (each 1\u00BD pounds)  \u2022 8 tbsp. (1 stick) unsalted butter, at room temperature  \u2022 6 tbsp. chopped fresh flat-leaf parsley leaves  \u2022 2 tbsp. minced garlic  \u2022 Salt and freshly ground black pepper, to taste  \u2022 1\u00BD pounds jumbo shrimp, peeled and deveined but tails left on   \u2022 8 lemons, halved crosswise, for garnish Directions Rinse the clams under cold water and place them in a bowl. Sprinkle the cornmeal over the clams, add cold water to cover, and let soak for 1 hour. Drain, rinse again under cold water, and drain again. Scrub the mussels well and rinse them in several changes of cold water to remove any sand. Drain. If they have beards, don&amp;#039;t pull them off until right before you cook the mussels. Place a lobster on a cutting board and plunge the tip of a sharp knife about 1\u00BD inches down from the eyes into the center of the head; cut straight through the body and head. Then cut lengthwise completely through the whole tail. Remove and discard the sac in the top of the head, the tomalley (green liver), and the intestine. Carefully crack the claws with the back of the knife. Repeat with the remaining lobsters. Preheat the oven to 475\u00B0F. Combine the butter, 4 tablespoons of the parsley, the garlic, and salt and pepper in a small bowl. Divide the lobster halves, cut side up, and the clams, mussels, and shrimp between two large rimmed baking sheets. Season the seafood well with salt and pepper. Spread the butter mixture over the lobsters and shrimp and on the clams and mussels. Bake until the lobsters and shrimp are cooked through (the meat should be opaque) and the clams and mussels have opened, about 20 minutes. Discard any clams or mussels that do not open. Arrange the shellfish on one or two large platters. Sprinkle with the remaining 2 tablespoons parsley and garnish with the lemon halves. Serve immediately. Serves 8.  Recipe from Ten: All the Foods We Love and Ten Perfect Recipes for Each by Sheila Lukins   --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  6  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;   --&amp;amp;gt; Adobo Glazed Roasted Chicken with Smoked Mozzarella-Peruvian Potato Salad and Coconut-Curry Sauce Ingredients  Roast Chicken and Adobo Glaze \u2022 2 2- to 3-pound natural chickens  \u2022 Salt and freshly ground black pepper to taste  \u2022 \u00BD cup chipotles in adobo  \u2022 6 cloves garlic, minced  \u2022 \u00BD cup chicken stock  \u2022 \u00BD medium onion, diced  \u2022 2 tsp. sugar  \u2022 \u00BD tsp. ground cumin Coconut Curry Sauce \u2022 2 cups coconut milk  \u2022 1 cup young coconut juice  \u2022 1 cup white wine  \u2022 4 tbsp. yellow curry paste  \u2022 1 tbsp. tumeric, ground  \u2022 1 quart heavy cream  \u2022 Salt to taste Potato Salad \u2022 4 oz. smoked mozzarella, cut into \u00BC inch cubes   \u2022 8 cherry tomatoes  \u2022 8 1 to 2 oz. purple Peruvian potatoes, blanched, sliced and peeled  \u2022 \u00BD cup celery leafs  \u2022 \u00BD cup parsley leaves  \u2022 1 stalk celery, sliced thinly  \u2022 \u00BC cup toasted sliced almonds  \u2022 \u00BC cup chopped dried apricot  \u2022 \u00BC cup flavorful vinaigrette  \u2022 Salt to taste  Directions To prepare the chicken, preheat the oven to 450\u00B0F. Place the chickens on a rack in a roasting pan, season with salt and pepper, and roast in the oven for 10 minutes. Lower the oven temperature to 400\u00B0F. and roast for an additional 20 minutes. Meanwhile, prepare the adobo glaze. Place all the ingredients, except the salt, in a blender and blend together until smooth. Pass through a strainer into a saucepan. Bring just a boil, taste, and season with salt, and remove from heat. Place the chicken in a casserole or baking dish and pour the glaze over, cover and bake for 30 minutes, basting chicken with the adobo occasionally. When finished cooking, remove chickens from oven and when cool enough to handle, carve the four breasts from chicken. To prepare the coconut curry sauce, combine everything except the heavy cream and salt and reduce by half. Add cream and simmer 10 minutes. Season with salt and pass through a fine strainer or chinois. To prepare the potato salad, place all the ingredients, except the vinaigrette and the salt, in a mixing bowl. Drizzle in the vinaigrette, season with salt and toss to combine thoroughly. To serve, place some of the salad on each of four plates and serve with the chicken breasts and the coconut-curry sauce. Serves 4. Cranberry Mojo Ingredients \u2022 6 cups fresh cranberries  \u2022 1 \u00BD cups sugar   \u2022 1 \u00BD cups olive oil  \u2022 5 cloves garlic, peeled  \u2022 \u00BD tsp. cumin  \u2022 1 habanero, seeds and stems removed  \u2022 1 \u00BD cups orange juice, reduced to \u00BE cup  \u2022 1 tbsp. Spanish sherry vinegar  \u2022 \u00BC tsp. salt   \u2022 2 tsp. chopped cilantro Directions Rough chop the cranberries with the sugar in a food processor in batches and set aside. Puree the garlic, habanero and cumin in the food processor and place in a large mixing bowl.  Heat the oil in a pan to 140 degrees then carefully pour into the garlic-habanero mixture and let sit until garlic not longer &amp;quot;sizzles&amp;quot;. Stir this into the cranberry-sugar mixture and add the reduced orange juice and sherry vinegar. Add the salt and cilantro and combine thoroughly.  From Chef Stephan Pyles   --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  7  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a5826/six-alternatives-to-christmas-ham-53488/>