Thanksgiving à la Whiskey

Posted on November 21st, 2012, by Tennessee Whiskey Trail in News. No Comments

Thanksgiving à la Whiskey

If you are like us and happen to have seen the spectacle that was Thanksgiving Live on the Food Network, then you are also likely to have left that experience with much to be desired. Though Alton Brown accomplished the difficult task of keeping Giada on point, it was awkward watching him try to keep a straight face as the expert panel unanimously agreed that brining a bird is a complete waste of time (we were waiting for his head to literally explode). The show covered topics ranging from turkeys to pies and everything in between, including spirits. However, it failed to suggest even a single recipe that included the combination of said spirits and food. That is where the TNWT picks up with a few suggestions including a side dish, deserts, and fancy haute cuisine showing you how to squeeze even more booze into this already gluttonous holiday.

On that note, we’ll start with a recipe from a celebrity chef that is known more for superfluously adding butter to her dishes. Paula doesn’t disappoint with her ‘Ol No. 7 Yams. You can trust her when she says this 5-star dish will be a hit at your Thanksgiving table. In the spirit of the holiday however, we will forgive her for suggesting that yams and sweet potatoes are the same thing.

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By the time dessert is served, your guests should be happily inebriated. So what’s wrong with adding a little fuel to the fire? Try this recipe for Tennessee Whiskey Cake we found on Relish. In about 40 minutes, you too can have a little piece of the south no matter where you reside.

Photo by Mark Boughton

But we know you. You don’t want a slice of something light and flaky. Today is your ‘free day’. The day you pretend you’ve never heard the words ‘Nutrisystem’ or ‘Weight Watchers’. No, you desire something so cloyingly sweet, you hate yourself for months after the fact! Enter Prichard’s Southern Pecan Pie. Though we’re sure this recipe is excellent when made with the recommended Prichard’s Fine Rum, we would be remiss to not at least suggest substituting Prichard’s Tennessee Whiskey when gilding the lily.

Photo by Jennifer Davick

Now if all this talk about sweet potatoes and pies strikes you as boring and predictable, then this last nosh by Marc Matsumoto should regain your trust. Over at, Marc shows you how to make Corn & Crab Croquettes. This recipe is sure to deliver a super creamy, yet crispy morsel having you ask yourself “Am I in the US, France or Japan?”. Again, we wouldn’t hate you if you substitute the suggested bourbon with your favorite TN whiskey.

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In effort of summoning our inner Julia, we bid you happy Turkeyday and bon appétit!

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