Here at Hyatt, we want to wish each of you and your families a very happy Thanksgiving! No matter where you are in the world or whether you're celebrating our U.S. day of thanks, today calls for a special 'thank you' to all the travelers out there. You and our associates make Hyatt a great place to come to work each day.
As a token of thanks, we're sharing two of our favorite recipes that will help you keep the Thanksgiving party going beyond the holiday.
To start, serve up (for yourself or your guests, or both!) one of Andaz Wall Street's Smash Seven Five Smash cocktail, perfect for the season with Laird's Apple Jack.
Seven Five Smash
2oz Laird's Bonded Applejack
.75oz Fresh Lemon Juice
.75oz Maple Syrup
1 Lemon Peel (Expressed & Inserted)
1 Mint Sprig
1 dash Peychaud's Bitters
Method: In an iced cobbler shaker, express the lemon peel and insert it in the side of the shaker. Add liquid ingredients. Tear 1 sprig of mint and place in the top of the shaker. Quickly, place the top onto the shaker. Shake. Strain. Pour into a rocks glass with crushed ice. Top with more crushed ice. Garnish with mint sprig and one small dash of Fees Old Fashioned Bitters.
Then, dig into dinner! Chef Ryan from Park Hyatt Chicago's NoMI Kitchen has entire Thanksgiving Day turkey meal, but we're especially crazy about the pan-roasted Brussels sprouts with heirloom apple and pickled pearl onions that you can try yourself.
Pan-Roasted Brussels Sprouts, Heirloom Apple and Pickled Pearl Onion
1 pound Brussels sprouts, trimmed, halved and blanched
½ cup Nueske's Bacon lardons
Flur de sel salt and freshly ground pepper
1 firm apple cored and chopped
1/3 cup pickled pearl onions plus 2 tablespoons brine/pickling juice
Method: Render the bacon in a large skillet until slightly brown. Remove and set aside. Place the apple and sprouts in the bacon fat half side facing down and cook until brown. Add the pickled onions and bacon until warm then the juice. Season with sea salt and black pepper.
Safe travels all around, and happy dining!