WHAT:
A Blue Moon & Babish Thanksgiving Livestream

WHEN:
Thursday, November 19th at 5:00pm EST

WHERE:
The Babish Culinary Universe YouTube channel

This Thursday, November 19th, spark up the burners, bust out the cast iron, grab your tiny whisk and open up YouTube for a very special live event hosted by Andrew Rea and Sohla El-Waylly.

In partnership with Blue Moon Brewing Co, The Babish Culinary Universe is hosting a very special pre-Thanksgiving livestream for our fans that have always been like family.

Join Andrew and Sohla as they teach you how to prepare four incredible Thanksgiving dishes to brighten up your holidays. A total of four unique recipes that cover every course, inspired by Blue Moon, each more mouthwatering than the next.

Southwestern Spatchcock Turkey

For the southwestern compound butter:

• 16 tablespoons unsalted butter, softened, divided

• 2 tablespoons garlic powder

• 2 teaspoons cayenne

• 1 teaspoon cumin

• 2 teaspoons coriander

• 1 tablespoon kosher salt

For the turkey:

• 1 teaspoon salt per pound of turkey (for optional dry brine)

• 2 onions, quartered (optional)

• 6 stalks celery, chopped into 4-inch pieces (optional)

• 4 carrots, chopped into 4-inch pieces (optional)

• 1 turkey, preferably 12-15 lbs

• Kosher salt, as needed

• Black pepper, as needed

Blue Moon Caramel Orange Cake

For the caramel topping:

• 5 tablespoons (70 grams) unsalted butter, divided, plus more for greasing pan

• 1 1/4 cup plus 2 tablespoons (250 grams plus 28 grams) granulated sugar

• 2 medium oranges

• 1 cup Blue Moon Belgian White Wheat Ale

• 1/4 teaspoon kosher salt

For the cake:

• 1/2 cup (112 grams) unsalted butter, at room temperature

• 1/2 cup (112 grams) unsalted butter, at room temperature

• 1 cup (200 grams) granulated sugar

• 4 teaspoons finely grated orange zest

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon kosher salt

• 3 large eggs, at room temperature

• 1 teaspoon pure vanilla extract

• 2 cups (250 grams) all-purpose flour

• 1 cup Blue Moon Belgian White Wheat Ale, at room temperature

Elote Spoon Bread with Chili & Lime

• 2 tablespoons mayonnaise
  1 2/3 cups fresh or frozen corn kernels

• 1 1/4 cup crumbled cotija (or paneer, farmers cheese, or cottage cheese), divided

• 2 cups whole milk

• 1/2 cup stone-ground cornmeal

• 1 tablespoon sugar

• 1 teaspoon kosher salt

• 2 teaspoons Arbol or ancho chili powder (or 1 tsp cayenne)

• 1 teaspoon baking powder

• 2 tablespoons unsalted butter

• 3 large eggs

• 2 limes

• 1/2 cup cilantro, chopped

Queso Broccoli Casserole

• 4 tablespoons unsalted butter, divided

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 1 teaspoon kosher salt

• 2 teaspoons ground cumin

• 1/2 teaspoon cayenne powder

• 2 cups milk, divided

• 1 tablespoon corn starch

• 8 oz Velveeta cheese, shredded

• 8 oz Monterey Jack cheese, shredded

• 1/4 cup pickled jalapeños, finely chopped

• 1/3 cup chives, finely chopped

• 1 bag frozen steam-in-bag broccoli

• 1 cup corn chips, lightly crushed