Need a last minute recipe for today’s festivities? Here are a few of our team’s favorite recipes for Thanksgiving.
The Drinks // Bryn, Marketing
“Glühwein or Mulled Wine is the perfect holiday beverage! You might even have most of the ingredients in your pantry!”
- 2 medium lemons
- 2 medium oranges
- 10 whole cloves
- 5 cardamom pods
- 1 1/4 cups granulated sugar
- 1 1/4 cups water
- 2 (3-inch) cinnamon sticks
- 2 (750-milliliter) bottles dry red wine, such as Cabernet Sauvignon or Beaujolais Nouveau
- 1/2 cup brandy
- Butcher’s twine
How To //
- Using a vegetable peeler, remove the zest from the lemons and oranges in wide strips, avoiding the white pith; place the zest in a large saucepan. Juice the lemons and oranges and add the juice to the pan.
- Place the cloves and cardamom in a small piece of cheesecloth, tie it tightly with butcher’s twine, and add the bundle to the saucepan.
- Add the sugar, water, and cinnamon sticks, place the pan over high heat, and bring to a simmer, stirring to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one-third, about 20 minutes.
- Add the red wine and brandy, stir to combine, and bring just to a simmer (don’t let it boil). Remove from the heat and remove and discard the spice bundle before serving.
The Eats // Shirley, Design
“Mashed potatoes are my favorite thanksgiving food!”
3 pounds petite red potatoes
4 tablespoons (1/2 stick) salted butter
8 ounces light sour cream (may sub regular)
4 tablespoons skim milk (may sub whole milk)
1-2 teaspoons salt
black pepper, to taste
Rinse potatoes and add them to the bottom of a large pot (Note: if some of much bigger than the others, cut them in half). Cover with cold water and salt the water with 2-3 teaspoons of salt. Cover and bring to a boil over high heat. Boil until fork tender (a fork should pierce them easily). Cooking time will vary depending on the size of the potatoes.
Drain potatoes and them place into a large bowl (or back into the pot if you’re lazy like me hah). Add butter and beat with a hand mixer until potatoes are nice and crumbled. Add milk and sour cream and continue to mix until smooth, adding salt and pepper to taste. Make sure you salt them well – there is nothing worse than bland potatoes! Serve hot!
The Sweets // Tyler, Engineering
“My gamgam makes the best Peanut Brittle! “
1 cup of sugar
1/2 cup light corn syrup
1 c. raw peanuts
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla
1 tsp. baking soda
Combine first 4 ingredients in 2-quart microwave mixing bowl. Microwave on HIGH for 8 minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2 minutes. Brittle should not get too brown. Stir in vanilla and soda until light and foamy.
Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces.