Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: https://read.uberflip.com/i/1050416
106 T h e E X P E R I M E N T E R John St. Onge has been thinking about turkey for weeks. Every year, St. Onge's extended family cel- ebrates anksgiving a few days after the holi- day, as so many of his relatives work as cooks and chefs. e members of the Italian clan all pitch in, everybody contributing a dish or two to the meal: pasta, vegetables, desserts. And every year, St. Onge takes charge of the centerpiece bird and the accompany- ing stuffing. He has roasted turkeys, grilled turkeys, and fried turkeys. He has brined turkeys and marinated them in citrus or herb or Cajun flavors. His stuffings have featured cranberries, apples, sausage, cornbread, and even biscuits. Now he's contemplating what twist he can put on this year's offering. "I want to do something different," he says. St. Onge grew up in the food world, work- ing in his father's butcher shop. Later, he got a job in a restaurant owned by a friend, where he worked his way up from busboy into the kitchen. e more he learned about cooking, the more he developed his own style. He loves combining flavors, from Mediterranean and Greek to Asian. "I like mixing and matching," he says. "I have a more creative style." As the hotel staff begins to assemble this year's holiday menu, for example, St. Onge is eager to contribute a side of Brus- sels sprouts enlivened with cranberries and house-made pancetta. Most important, though, is making sure everyone—from immediate family to hotel guests—feels connected and welcomed. "Thanksgiving means bringing friends, family, and loved ones together," he says. "It means making everyone feel comfortable and making it a special day that everyone enjoys." beauporthotel.com C R U S T I N G R D I E N T S 1 ¾ cups Graham crackers 3 Tbsp. Brown sugar ½ tsp. Ground cinnamon 1 stick Butter (melted) D I R E C T I O N S 1. In bowl mix crumbs, sugar, cinnamon and melted butter. 2. Line 9-inch springform pan with Parchment paper, spray light with pan spray. 3. Press crumb mixture on the bottom of the pan and part up the sides. Set aside F I L L I N G I N G R E D I E N T S 2 8oz Packages of cream cheese( soften) ½ cup Sugar P U M P K I N C H E E S E C A K E W I T H S P I C E D B U T T E R S C O T C H D R I Z Z L E ½ cup Canned pumpkin puree ½ tsp. Vanilla ½ tsp. Ground cinnamon Dash Ground cloves Dash Nutmeg 2 Eggs D I R E C T I O N S 1. Heat oven to 350 2. Beat filling ingredients till well blended 3. Pour over crust 4. Cook 45 minutes 5. Turn oven off and crack open the door for 30 minutes 6. Remove place over a water bath and cool S P I C E D B U T T E R S C O T C H D R I Z Z L E I N G R D I E N T S 1/2 pound Butter 2 sticks Cinnamon 5 cloves Star anise 1 quart Heavy whipping cream 1 cup Sugar 1 Tbsp. Vanilla 1 tsp. Pumpkin spice D I R E C T I O N S 1. In a medium sized sauce pot add your butter and sugar 2. Cook down into a caramel color 3. Add cinnamon and star anise 4. Reduce heat to low 5. Add your heavy cream 6. Cook into desired thickness 7. Add vanilla and pumpkin spice then remove from heat and cool