Traditions With A Twist

 Imagine turning Thanksgiving on its'head. It would be an exciting meal, full of surprieses yet  still have the same flavors. It would certainly stun family and friends.

Regular contributor and chef Sohla El Waylly gave an interesting spin of these recipes in today's New York Times Wednesday Food section.Instead of turkey she offers up friend chicken(!!!!!) instead of turkey. This is perfect for those who fight over wings and legs for crunch.It has an herb rub redolent with Thanksgiving flavors such as sage and parsley. The chicken is first brined in a mix of salt sugar and MSG.Each piece is thinly coated in flour for optimum crispiness.Are there mashed potatoes and gravy? Yes! The mashed potatoes have more of a potato chip flavor with the addition of sour cream and onion.A container of sour cream and onion powder are added to Yukon Gold mashed . Scallions are whipped in to it in the end, givcing a kind of colcannon flavor and look.As for the gravy it;s not the bland turkey kind but one that has the zingy kick of Colman;s hot mustard. Blackened shallots are added to it for an onion-y taste. The base is chicken broth to match the fried chicken and turmeric is added for color. There is also a quick dill pickl recipe that would be not only perfect for Thanksgiving but the summer holidays too.It's redolent with coriander, garlic and dill. For more Thanksgiving flavors try the crushed green bean salad with dried  cranberries

Sweet potatoess are also featured here but not in the usual form.Theseare smothered in cheddar fora sweet and savory twist. They first sauteed in butter ans then roasted in the oven with a layer of flour and cheddar.Of course there is traditional Thanksgiving baking.Chef El Waylly includes everyone's favorite pull apart dinner rolls.This is an enriched bread made with four whole eggs and whole milk and cream.They kneaded dough is generously brushed with butter and then cut with a knife .This makes them easy to break into two. After an egg wash for shine , they're left to rise. They're baked for only eighteen to twenty minutes in a 350 degree Farenheit oven. As with any Thanksgiving dinner the dessert is the real show stopper. Again Chef El Waylly doesn't  disappoint. There's her pumpkin pecan sheet cake.It has the same spicy pumpkin pie taste as the really thing but not that goopy feel of filling. The topping is a crunchy almost butterscotch coated pecan. Butter brown sugar and corns yrup are cooked into a syrup and then let to cool. It's poured over the cake and then chopped pecans are sprinkled on top.It would be great with a side dollop of creme fraiche .

Thanksgiving doesn't have to be traditional.It can  be fun and exciting with flavors redone. Try it for an entirely  different holiday.