CUISINE
Thanksgiving with a Twist
By Suzanne Corbett
T
hanksgiving is predictable. The menu and the recipes
haven’t changed for decades.
Turkey, stuffing, cranberries and pumpkin will be
prepared according to one’s own family recipes, with
a menu of “must haves,” like the obligatory green bean
casserole and pumpkin pie; all traditional, all good, and all culinarily dated.
That said, I propose updating the menu, striking a balance between
the old and the new. Begin with subtle changes. Consider swapping out
canned green beans for fresh ones in that green bean casserole. Or add
a splash of brandy to the cranberry sauce, and order bakery dinner rolls
in lieu of the brown-and-serves.
After making minor menu changes, consider adding something
totally new, whether it’s made from scratch or bought ready-to-serve
from a gourmet grocery or caterer such as Nourish by Hollyberry.
Hollyberry offers a subscription menu service, along with select à la
carte items designed for hurried holiday hosts, and Thanksgiving sides,
like Butternut Mac ‘n’ Cheese.
“Butternut mixed with creamy macaroni and cheese has an amazing
flavor. Even the leftovers are wonderful. Just shape what’s left into balls,
roll in panko, and bake until crisp,” said Holly Cunningham, president of
Nourish by Hollyberry.
Butternut and pumpkin are among chef Thu Rein Oo’s favorite
Thanksgiving vegetables. Oo, originally from Myanmar (formerly
Burma), migrated to the U.S. from Malaysia in 2008. He began his
Butternut
Mac 'n'
Cheese,
an inspired
holiday side
dish created
by Nourish by
Hollyberry
SAVVY I SOPHISTICATED I SASSY
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