5 Recipes To Spice Up Your Thanksgiving Holiday
The holiday season is officially upon us and whether you’ll be dining with loved ones for Thanksgiving or hosting Friendsgiving with the crew, the one thing that remains consistent is good food.
Nothing warms the heart like good food and fellowship and now more than ever is the time to be surrounded by anyone who brings forth good energy. What’s more, as the year comes to a close and the holiday season swings into full effect, these are the moments where reflection is key and why not dwell on the blessings of the year over a delicious meal?
If this is the first year you’ve been assigned to a dish or you simply want to switch things up beyond the norm, look no further because aspireTV has you covered with 5 recipes just in time for the holiday.
Check out your next best recipe below!
From the Issa Rae and Chef G. Garvin produced series, Butter + Brown featured show creators, Seth Brundle and Leslie Antonoff as they prepared fantastic food and drink combinations. Check out their sensational sweet potato casserole!
- 5 medium sweet potatoes
- 1 tbsp canola oil
- 1 cup fine sugar
- 1 cup whole milk
- 2 whole eggs
- 1 tsp vanilla extract
- 1 tsp salt
- ½ cup brown sugar
- ½ cup light brown sugar
- ½ cup all-purpose flour
- 6 tbsp salted butter (cubed)
- 3 cups caramelized Pecans (purchased) crushed
- Preheat oven to 375º
- Wash the potatoes then pat dry. Rub each of the potatoes with the oil, then place on a baking pan and bake for 35 to 40 minutes. Remove potatoes from the pan,(carefully) split them in half, and remove the insides from the skin. Place into a large bowl and set aside to cool. When the potatoes are cool, add the fine sugar, milk, eggs, vanilla, and salt. Mix well until smooth.
- In a separate bowl add the light brown and brown sugars, flour, and butter. Using a large fork mix until it forms a crumb-like consistency.
- Pour the potato mix into a square oven-safe baking dish and top with the crumb. Bake for 35 minutes. Top with crumbled pecans and serve.
Seth Brundle and Leslie Antonoff of Butter + Brown can’t be stopped when it comes to maxing out the flavor in their macaroni and cheese.
Cheese Sauce Ingredients
- 6 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 tsp ground mustard
- ½ tsp paprika
- 2 tsp garlic salt, plus a pinch
- 3 cups whole milk, warm
- 1 cup heavy cream, warm
- 8 oz sharp white cheddar cheese, grated
- 6.50 oz brie, cubed (skin removed)
- 4 oz fontina, grated
- 4 oz sharp cheddar, grated
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh tarragon
- 2 cups total of grated fontina/sharp/cheddar/white cheddar (Combine as you wish)
- Bring a large pot of salted water to boil.
- Place a large Dutch oven over medium heat and add 4 tbsp. butter. Add the flour and whisk until smooth. (Whisk continuously and scrape the bottom of the pan to avoid scorching). Cook until pale golden brown and fragrant, about 6 minutes. Add mustard and paprika along with a pinch of garlic salt and whisk to combine.
- Carefully whisk in the milk and cream until completely combined and smooth. Bring to a low simmer over high heat, then reduce heat to medium. Continue to simmer, stirring frequently then slowly add the white and sharp cheddar, fontina, and brie and whisk until smooth. Add the parsley, tarragon, and salt and whisk until combined. Reduce the heat to the lowest setting.
- In the boiling water, cook the pasta for eight to ten minutes until al dente. Drain and transfer into the sauce. Stir to combine season with garlic salt, fold in the remaining butter, and top with cheese.
- Serve hot.
Chef G. Garvin is the king of pairing fine dining with a country twist! This chef’d up fried corn recipe will have you sitting at the head of the table every year.
- 1 lb Freshly shucked corn ears
- ½ cup Chopped crisp bacon, cooked (optional)
- 1 cup Heavy cream
- 2 Large Green Onions, Thinly Sliced
- 1 tbsp Agave
- ¼ cup Olive Oil
- 1 tbsp Diced Red Onions
- 2 tbsp Butter
- Salt and Pepper to taste
- Over medium-high heat add oil to the sauté pan.
- Add the onion and the Corn and cook stirring frequently to prevent sticking for four to five minutes, then add cream until liquid is reduced and corn is tender.
- Stir in the Agave and cook for one minute then add the butter and bacon (if using), green onion, and butter.
- Remove from heat and serve hot.
Champagne makes everything better! Butter + Brown hosts show you a simple way to jazz up a holiday staple!
- 1 ¼ cups unsalted butter, softened
- 2 ½ cups granulated sugar
- 5 eggs at room temperature
- ¼ tsp salt
- 3 ¼ cups all-purpose flour
- 1 cup champagne (or pink moscato)
- 1 tsp vegetable oil
- ¼ cup champagne
- 12 cups powdered sugar
- Heat oven to 325 degrees F. Grease a 10-inch bundt pan with baking spray.
In the bowl of a stand mixer, beat the butter until light and creamy about 2 minutes on medium speed. With the mixer running, slowly add in the granulated sugar. Cream butter and sugar until light and fluffy, about 8 minutes on medium speed. Add eggs, one at a time and mixing in between until combined, scraping down bowl as needed.
- Reduce mixer speed to low and add in the slat and the flour, one cup at a time, mixing until just combined. Using a rubber spatula, fold in the champagne into the mixture. Use the vegetable oil to grease the pan
- Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 1.5 hours (be sure to keep an eye on it as it could bake faster depending on the size of your bundt pan).
- Let the cake cool in a pan for at least 10 minutes before transferring to a cooling rack. Let cool completely.
- To make icing whisk the champagne with the powdered sugar in a small bowl. Drizzle glaze over the cooled cake.
Forget your family calling on you every year, this sweet potato cheesecake by Leslie and Seth will have your family calling on you every weekend to make this show stopping thanksgiving finisher!
- 2 small sweet potatoes
- 15 graham crackers
- 4 tbsp butter, melted
- 4 8-oz packages cream cheese, at room temperature
- 1 8-oz container sour cream, at room temperature
- ½ cup brown granulated sugar
- ½ tsp teaspoon kosher salt
- 4 eggs at room temperature
- 1 tsp vanilla extract
- the zest of juice of 1 lemon
- 1 cup brown sugar
- 4 tbsp butter
- 1 cup chopped, toasted pecans
- Preheat the oven to 375 degrees F. Bring a full kettle of water to a boil.
- Pierce each sweet potato several times with a fork and place on a baking sheet. Roast until very soft, about 1 hour. Once cool enough to handle, peel the potatoes and discard the skins. Reduce the oven temperature to 350 degrees F.
- In a food processor fitted with the blade attachment, pulse the graham crackers until fine crumbs are achieved. Add the melted butter and pulse to combine. Pour the crumb mixture into a 9-inch springform pan and firmly press into an even layer. Bake until the edges are lightly toasted, about 10 minutes. Transfer to a cooling rack to cool completely, about 30 minutes.
- Wipe the food processor clean and add the sweet potato flesh. Blend until smooth. This should achieve ¾ cup sweet potato puree. Add the cream cheese, sour cream, brown sugar, granulated sugar, and salt. Mix until smooth, stopping to scrape down the sides of the bowl when necessary. Add the vanilla, lemon zest, and lemon juice and stir to combine. Add the eggs one at a time, pulsing between additions until fully incorporated.
Wrap the spring form pan in aluminum foil. Pour the cheesecake batter into the prepared pan and tap on the counter to release any air bubbles.
- Place a roasting pan on the rack of the oven. Place the cheesecake in the roasting pan,.
Bake the cheesecake until the edge is barely golden brown and the center is still slightly jiggly, about 30 mins Turn off the oven, Remove from oven, and slide a paring knife along the inside edge of the pan. Release the spring form pan and remove the ring. Store in the refrigerator until completely chilled, at least 4 hours.
- In a small pot, combine the brown sugar, cream, and butter. Whisking occasionally, place over medium heat and bring to a simmer. Add the pecans and stir to combine.
To serve, cut the cheesecake into slices and serve with the pecan topping.