CUISINE
career washing dishes at The Crossing, where he now serves as its chef.
When asked about Thanksgiving celebrations in Burma, he said. “We
have a celebration like Thanksgiving, but it’s different. We don’t make
turkey like we make it here, and the pumpkin is different. But that’s OK.
I love the flavor of American pumpkin.”
Oo’s background allows him to think of pumpkin beyond pie. As a
result, he recommends serving pumpkin as a savory side. “I peel the
pumpkin, dice it and pan-roast it with garlic, rosemary, salt, pepper
and a little oil, and bake it at 350 degrees until it is tender (about 20
minutes). It’s simple and it’s good.”
Freshen up the traditional
green bean casserole with
fresh-cut green beans.
Give this year’s
Thanksgiving
turkey a
makeover.
Instead of
brining and
roasting, try
deep frying.
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Home bakers seeking something different for the feast need only ask
Helen Fletcher, renowned pastry chef at Tony’s and an award-winning
cookbook author. Fletcher shares recipes, tips and tricks via her baking
blog at pastrieslikeapro.com, a site designed to make anyone a better
baker. To change up the dessert table this Thanksgiving, Fletcher
suggests baking a Chocolate Cranberry Curd Tart. The recipe is easy
enough, thanks to Fletcher’s step-by-step instructions designed to
make you look like a pastry pro. “Chocolate Cranberry Curd Tart has
become an absolute favorite for the holiday – it is a vibrant color, and
the taste and texture are outstanding,” Fletcher said.
Finally, Thanksgiving is “Turkey Day,” and the holidays simply wouldn’t
be the same without it. However, it doesn’t have to be boring. Forget
Grandma’s roasted turkey recipe, for now. Give a fried or smoked turkey
a try, as those prepared by Highway 61 Roadhouse owner Bill Kunz.
“This is our seventh year for frying and smoking turkeys,” Kunz
said. “People like the convenience because - let’s face it – it’s a lot of
work, especially if you’re frying a turkey. When we fry your turkey, you
don’t have anything to worry about, and you’ll save time. It’s the perfect
solution for serving Thanksgiving turkey at home.”
Whether you cook the entire Thanksgiving feast or not, give the
menu a twist. Plan the menu, consider the options and try something
new. And most important, once Thanksgiving arrives, and the table is
set, don’t forget: Be thankful.
Corbett is the author of “The Gilded Table,” “Pushcarts & Stalls: The
Soulard Market History Cookbooks” and “Unique Eats and Eateries of St.
Louis.” She can be contacted at [email protected].