When I was a kid, Thanksgiving at our house wasn’t strictly traditional – unless you were raised part-time split between Cuba and the USA.
We soon settled on an intercultural formula that worked nicely for us – a typical blended holiday Cuban-Gringo meal included:
- Two meats (turkey and either ham, roast pig with apple in its mouth, or roast goose)
- Stuffing, mashed potatoes or yucca, peas or green beans, salad
- Desert was usually pumpkin pie, flan, or another very sweet baked item.
- Cascos de guayaba (guava peels in heavy syrup) was frequently an option.
- Wine was the celebratory beverage of choice.
- Malta de Corona, a non-alcoholic carbonated malt beverage, was sometimes present.
- Thick Cuban coffee was served with desert.
Oh boy, lots of carbs! But it’s what we all ate, without exceptions. (We didn’t speak gluten-free, dairy-free, et al.)
Dr. Connie and I aren’t particularly picky eaters. We don’t eat red meat, but we do eat fish and small amounts of dairy and eggs.
We limit our intake of gluten-containing products, yet we can very easily slip into the mood for a slice of Acme sourdough olive bread.
In modern terms, I guess you could describe us as lacto-ovo pescatarians. (Sounds like a religion.)
We also eat every vegetable and fruit we can think of.
It can be challenging to host a holiday dinner where the guests will include folks with wildly diverse food preferences and prejudices.
Looking forward to the holidays, here’s how I might cook for a gathering of friends that I wouldn’t want to offend.
The Main Dish
- A hearty protein, of course. How about a savory nut hash? We’ll use roughly chopped, chunky, lightly toasted mixed nuts.
- We’ll mix in marinated sautéed shitake mushrooms cut in small pieces, sautéed onions and garlic, and diced, tamari-roasted sweet potatoes.
- Yum. I’m salivating already.
- We could make it taste somewhat traditional by using rosemary, sage, and thyme in an oil base. No buttery taste, though, because there’ll be a vegan in our midst.
- We’ll use olive oil or coconut oil instead.
- We can’t use an egg or wheat to hold everything together (like a nut loaf), but we can make a savory hash, garnish hedwith chopped fresh mint and cilantro.
The Starch
The main dish could be served beside Spanish-style saffron and cumin-flavored basmati rice, topped with thin strings of crispy caramelized onions.
The Veggies
Roasted, lightly charred Brussels sprouts with a balsamic glaze, mixed with roasted garlic and roasted chopped olives and capers will provide a slightly acidic balance to the oil used in the main dish. It will be served on the same dinner plate as the hash and rice.
The Salads
A hearts of palm salad with finely chopped sun-dried tomatoes, with a scant trace of lemon and olive oil dressing would add an interesting, almost neutral taste. We’ll appease the single traditionalist with a homemade cranberry salad.
The Dessert
Pumpkin puree, whipped coconut cream, mashed bananas, and pumpkin pie spices mixed and baked will produce a surprisingly yummy dessert. Another option might be a tropical fruit plate, with coconut whipped cream optional.
The Beverages
- With the meal – cold mugi cha (Japanese barley tea) is utterly refreshing and palate- cleansing between bites.
- With dessert, dandelion coffee for the non-caffeine drinkers, but organic espresso for the rest of us.
- Black or herbal tea options.
- A nut milk creamer for those who desire it, with granulated stevia for sweetener.
Have we addressed the needs of the folks all round the table? We’ll check with our guests beforehand regarding allergies and food sensitivities.
- For the No Salt Guy, we’ll let everyone add their own salt.
- Allergic to gluten: the menu is gluten-free.
- Lactose intolerant lady, the meal is dairy free.
- Vegetarian: Check
- Vegan: Check
- Macrobiotic: The hash and rice might qualify.
- Fanatic traditionalist: So sorry, we’ll have all the ingredients for a sliced turkey sandwich with cranberry sauce, and he can choose from the main menu.
- Strictly kosher: can’t please ‘em all.
- Ultra-picky gourmet: I think he’ll be pleased.
- On a Cleanse Person: We’ll make sure to have the ingredients for a psyllium-seed drink. A cleanse on Thanksgiving? Seriously????
Mission accomplished. Applause gratefully accepted.
Drs. Connie and Marcel Hernandez
DrConnie@DrsHernandez.com
DrMarcel@DrsHernandez.com
Kabocha (Japanese Pumpkin) Pie Recipe
from Chef Marcel
We’ve offered this recipe many times, and it always draws rave reviews.
The green-colored Japanese kabocha has a deeper taste than the traditional orange pumpkins we know here in America.
The pie is only slightly sweet, but it’s entirely satisfying. It can be eaten warm or chilled. (We like it chilled because it’s firmer.)
Makes two pies.
- 1 large Japanese pumpkin (kabocha), 2-3 pounds
- 2 eggs beaten
- 1 can coconut cream (can use coconut milk if cream isn’t available)
- 1/2 cup coconut oil (melted)
- 1/2 teaspoon cinnamon
- 2 tablespoons brown sugar (can use honey)
- 1 teaspoon vanilla
- Cut pumpkin into chunks. Boil until soft. Let cool and remove skin.
- Combine all ingredients. Mix and mash until smooth and lump-free.
I use an inversion blender to aerate the mixture and also get it perfectly smooth and creamy.
- Divide the mixture into two lightly browned pie shells.
- Bake at 375˚F for about one hour, or until the top is nicely golden-brown, turning to dark brown at the rims.