Looking for something new or a spin on a classic to add to your Thanksgiving table this year? Three Arizona chefs share their favorite holiday recipes.
Brown Butter Rice Krispies Treats
Chef: Chelsie Clauser, Nello's Ahwatukee
"I love making these brown butter rice krispy treats for Thanksgiving because it's such an easy recipe with a little something special with the browned butter. Anybody can make the rice krispies with very little effort and adults love them the most."
Ingredients
- 2 oz salted or unsalted butter
- 8 cups of Rice Krispies cereal
- 16 oz marshmallows
- 1 teaspoon of heavy cream
- Salt to taste
Instructions
- Add butter to a pot. Turn on low to medium flame. After a couple of minutes butter will begin to brown and foam.
- Add marshmallows and heavy cream. You can also add a pinch of salt.
- Melt marshmallows with the butter add the Rice Krispies and place into a greased pan.
- You can sprinkle more salt on top. I like to add gold flakes, sprinkles, crushed Butterfingers or mini chocolate chips.
Delicata Squash and Burrata Salad
Chef: Jamie Oman, Family Table Catering | @FamilyTableCooks
"This recipe became a family favorite about 2 years ago. Our neighbors and dear friends had a house fire and we opened up our home to them during the holidays. This was one of their favorite holiday recipes. We wanted to incorporate their traditions into ours so they would feel welcome and loved. It’s been a fan favorite ever since and now we share all holidays together. They have become family."
Ingredients
- 3 Delicata squash
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- Handful fresh sage leaves
- 2-3 balls burrata 8oz/balls
- Seeds from one pomegranate
- Fresh bag of arugula
- 3 tablespoons Meyer lemon olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- Black pepper to taste
- Flaky sea salt to taste
Instructions
- Pre-heat oven to 400 degrees.
- Rinse delicata squash well under tap water. Cut crosswise, into ¾” discs. Use a spoon to core the seeds from each dish. Place discs on a roasting pan.
- Drizzle olive oil and maple syrup over squash discs and toss with your hands until evenly coated. Sprinkle with salt, pepper, red pepper flakes and fresh sage leaves and toss again.
- Roast in oven for 20 min, flip squash over and brown the other side. Roast for another 10 minutes until golden and starting to caramelize and char.
- Transfer to a serving platter, break up burrata balls and scatter on top. Sprinkle all over with pomegranate seeds and flaky sea salt.
- Toss fresh arugula with lemon olive oil and red wine vinegar. Season with salt and pepper to taste. Sprinkle arugula over warm squash.
White Wine Poached Caribbean Lobster
Chef: Steven Ferneding, Trading Dishes | @ChefStevenFerneding
"After working on yachts in the Caribbean for the last decade, sharing a traditional Thanksgiving dinner with my guests proved challenging. In an effort to bring a fresh spin on the holiday classics, I infused this dish into a perfect holiday delicacy. The aromatic combination of lobster, herbs, and lemon make this a mouthwatering dish to serve on Thanksgiving."
Ingredients
- 2 cups Chardonnay
- 2 lobster tails 8 oz
- 1/4 pound of Prosciutto - chopped small
- Sage - bunch sliced
- 1/4 cup vegetable stock
- 1 tablespoon cornstarch + 1 tablespoons of chilled water
- Fresh Rosemary - 2-3 branches
- 1 Baguette sliced
- 5 tablespoons of Creme fraiche
- 1 lemon + zest
- 3 tablespoons butter
- 1 teaspoon Hickory Smoked Sea Salt
- 1 teaspoon Kampot Peppercorns
Instructions
- In a large pan, cook Prosciutto over medium heat, until crispy and remove.
- Fill pan with olive oil, add rosemary. Heat over low heat for 5 minutes. Remove rosemary. Turn heat to medium, add sliced baguette. Cook until golden. Remove from oil, dry on paper towels. Spread creme fraiche over one side of baguette.
- In a pot, bring wine to a boil then reduce medium. Add lobster to wine, steam 5 -7 minutes. Remove and reserve meat. Slice lobster into thin pieces. In a small saucepan melt butter, add sage branches with stems and leaves. Cook for 2-3 minutes.
- Add lemon juice (1 tablespoon), vegetable stock, 2 tablespoons of Creme fraiche. Bring to a boil, reduce heat. Add cornstarch slurry. Stir sauce for 1 minute. Add salt and pepper. Remove from stove, strain through a fine-mesh strainer (for smooth sauce).
