Thanksgiving Countdown
November 15, 2012
Can you believe Thanksgiving is only one week away? There is just so much to do and so little time. These days that statement couldn’t be truer. Extended families, family friends, full time jobs, kids, dogs and the list goes on. Cru Catering is here to help! We have a wonderful Thanksgiving pick-up menu ready to make your Thanksgiving feel home cooked and stress free. Just pick it up on Wednesday, November 21st and heat the items when you’re ready, instructions included. Orders must be requested by THIS SUNDAY, NOVEMBER 18th– Call us today! 843.534.2433
THANKSGIVING DINNER MENU
Available for Pick Up
Wednesday, November 21st
(Minimum 4 people)
Section of Oven Roasted Turkey
with Dark and Light Meat
Traditional Southern Style Stuffing
with Hazelnut Country Ham & Corn Bread
Housemade Giblet Gravy
Port Wine Cranberry Sauce
Roasted Pumpkin and Arugula Salad
Candied Pecans, Julienne Tomato and Pomegranate Vinaigrette
Whipped Sweet Potato
Caramelized Braised Brussel Sprouts
Bourbon Pecan Pie
Got the Turkey Covered? Order the Sides Separately and Round Out the Meal
Planning to stick with your own homemade dinner? Add the famous Cru Café Four Cheese Mac to your Thanksgiving menu! 
Recipe courtesy of Chef John Zucker:
Cru Café Four Cheese Macaroni
2 qt Heavy Cream (reduced in half)
1 lb Pasta (we use orecchiette)
1 cup Pepper Jack (hand grated)
1 cup Aged Cheddar (hand grated)
1 cup Fontina (hand grated)
1 cup Mozzarella Cheese (hand grated)
1/4 cup Olive Oil
FOR FINAL COOKING
1/2 cup Pepper Jack (hand grated)
1/2 cup Aged Cheddar (hand grated)
1/2cup Fontina (hand grated)
1/2 cup Mozzarella Cheese (hand grated)
Salt and pepper
Preheat oven to 375 degrees
Reduce cream slowly in half in a medium size sauce pan. Cook the pasta in salted water el dente. Cool down rapidly in cold water then drain all excess water. Coat the pasta lightly in Olive Oil to prevent sticking. Set aside. Grate all the cheeses by hand keeping them separate. It is important to grate all the cheese by hand. Pre-bought grated cheese tends to have corn starch added to the cheese. This will change the texture of your final product. When the cream is reduced whisk in the cheeses, (all one cup cheeses), under a low heat until fully melted. Set aside off the heat. Add together in a big mixing bowl the rest of the cheese, pasta and cheese sauce. Add salt and pepper to taste and mix very well without breaking up the pasta. Add final ingredients to a casserole pan and bake at 375 degrees until lightly brown on top.
*And don’t forget Cru Café will be closed on Thanksgiving Day but will be open on Friday and Saturday for all the fun shopping adventures, stop in and fill up with us!