Welcome to the Giant Propeller blog, where creativity and innovation are always on the menu! As the holiday season approaches, we’re taking a delightful detour from our usual marketing insights to share something a little more personal and flavorful. Our team, known for crafting compelling campaigns and spinning marketing magic, also happens to be quite the ensemble of culinary aficionados. In this special holiday edition, we’re excited to open our recipe books and let you in on our team’s favorite holiday dishes. From heartwarming classics to new, adventurous concoctions, these recipes are more than just instructions for delicious meals; they’re a taste of our diverse and dynamic team’s holiday spirit and traditions.
“The Best Breakfast Casserole!” From Taylor Gordon, our Brand Coordinator, Based in New York City:
“This is my Chopcop (Grandma’s) recipe and I have this on Christmas morning after opening presents with my parents, brother and grandfather. It is always a perfect meal to enjoy together on one of my very favorite days!! We usually serve it with fresh fruit, fruit dip, croissants and mimosas!”
In a 9 1/2 x 11″ pan: Line the pan with cheese (very important), 16 eggs (whipped), 2 cups of milk, cooked crumbled sausage, 16 strips of cooked crumbled bacon, chopped peppers, onions, mushrooms (sauteed), I like jalapenos in mine, salt and pepper to taste. Cook at 350 for 45-60 mins until a knife comes out of the center clean. Cut into squares and serve.
“Quesadilla salvadoreña” From Melvin Pineda, our Paid Social Manager, based in El Salvador:
“This is a very traditional dessert in El Salvador, it also has so many different variations that change from person to person. Basically everyone has their own version, most common variations include using rice flour instead of wheat flour, which makes it more dense but also more crispy on the edges when cooked traditionally in a wood-fired oven.
This one is a variation-of-a-variation of my mom’s recipe. The only difference is she whipped the egg whites by hand, and also added sour cream, which made the final result more chewy. For my liking I prefer a more fluffy texture, and the additional step under the broiler is an attempt to recreate the crispy edges that are a staple from the all-time favorite “La Posada” restaurant, down the road to Puerto de La Libertad.”
Beat 1 1/2 cups of sugar with 1 1/2 cups of softened butter for about 5 mins, until creamy and doubled in size. Add 1 cup of ricotta cheese and 1 cup of shredded dry cheese such as Parmesan or Manchego, or ideally, “”queso duro-blando””. Mix 1 more minute at low speed, and add 6 egg yolks, one by one, until the previous one has fully incorporated.
Using a rubber spatula, fold in 1 1/4 cup of sifted flour, 2 tsp of baking powder, and 1/2 tsp salt, until fully incorporated.
Beat the egg whites until soft peaks form, then incorporate slowly into the batter, folding gently without deflating the egg whites. Pour batter into a greased baking pan and sprinkle 2 tbsp of sesame seeds on top.
Bake in a preheated 350F oven for 35 minutes or until a knife inserted in the middle comes out clean. If available, bake for 3 more minutes under a broiler to get an extra-crispy top and edges.
“Sweet and Tart Cranberry Sauce” From Kat Jacobs, our Senior Manager of Content Marketing based in New York City:
“This is a heated debate among many, but my family is strongly against canned cranberry sauce and an excess amount of sugar. I love to actually taste the cranberries, and this recipe gives the best of both worlds! Give this often overlooked dish a try this Thanksgiving. It’ll add that extra oomph you’re looking for — sweet, tart, juicy, perfect.”
1 pound fresh cranberries
1 cup freshly squeezed orange juice
1/4 cup pure maple syrup (or agave or honey)
1 teaspoon vanilla extract
1 tablespoon whiskey (optional)
zest from 1 orange
Add cranberries, orange juice, maple syrup, vanilla extract and bourbon in a small pot and place over medium high heat.
Once the mixture begins to boil, cover, reduce heat to low, and cook for 10 minutes or until the sauce becomes nice and thick, coating the back of a spoon.
Once the sauce is thick, remove from heat and set aside to cool.
Refrigerate until ready to serve, then garnish with orange zest. Serves 6 (about 1/4 cup each)
“Easy and Delicious Fudge” From Alex Spencer, our Marketing Operations Manager based in California:
“This is my go-to recipe to make for gatherings, work events, potlucks, etc around the holidays. It always tastes good and it’s super easy to make. I like to mix it up and throw in different types of morsels (butterscotch is a good one).”
1 bag Milk Chocolate Chips (11.5 oz.)
1 bag Semi-Sweet Chocolate Chips (11.5 oz.)
2 cups Mini Marshmallows
1 tablespoon Butter (Sweet Cream Salted)
1 can Sweetened Condensed Milk (14 oz.)
2 teaspoons Vanilla Extract
1. Add the Chocolate Chips, Sweetened Condensed Milk, Marshmallows, and Butter to a medium saucepan.
2. Heat the ingredients on medium-low heat until the chocolate and the marshmallows are melted. Stir continuously during the melting process. Take off the heat and add the Vanilla. Stir until combined.
3. Line an 8×8″” baking pan with parchment paper.
4. Pour the fudge mixture into the pan.
5. Working quickly, use the back of a spoon or an offset spatula to spread the mixture out to the edge of the pan.
6. Cover with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)
7. Remove from the refrigerator and cut into individual pieces.
Store in the refrigerator in an air-tight container.
“French Toast Bake” From Alex Spencer, our Marketing Operations Manager based in California:
“It’s the warmth of the holidays paired with ease in the chaos of Christmas morning. It’s basically a go-to for our family so we can enjoy unwrapping gifts together and no one is stuck in the kitchen making everyone breakfast. It tastes amazing and hits just right on a cold Christmas morning”
For night before baking:
1 1⁄2 – 2 loafs French Bread or Brioche (we prefer Brioche)
1 1⁄2 cups whole milk
1 teaspoon vanilla
1⁄4 teaspoon nutmeg
1 – 3 tablespoons Grand Marnier (or to taste )
For morning of baking:
1 cup butter melted
2 cups brown sugar
4 tablespoons light corn syrup
1 cup chopped pecans
Night before Baking:
1. Cube bread, place in a greased 9 x 13 pyrex pan. Mix together milk, vanilla, nutmeg and Grand
2. Pour evenly over bread.
3. Refrigerate overnight.
Morning of Baking:
1. Combine 1 cup melted butter with 2 cups of brown sugar and 4 tablespoons of light corn syrup.
2. Spoon over bread spreading it as evenly as possible.
3. Sprinkle with 1 cup (or more) chopped pecans.
4. Bake at 350 degrees for 35 – 55 minutes. (depending on how cold it is and oven variations)
5. The bake should be bubbly and golden brown.
“End of Year Fasting” From Mack Rivkin, our Senior Growth Marketing Manager based in California:
“While winter holidays are important moments for many families to get together, and may also be time for periods of indulgence, for others it may be beneficial to do the opposite and use this time for a personal reset before the start of the New Year. If this resonates with you, extended periods of solitude may be helpful to guide you towards a deeper understanding of yourself and your place in the Universe. Isolation and silence paired with intentional practices like meditation, journaling, and fasting are common practices for many people, and for me there is no better time than the end of the year.”
Begin with a clear intention and choose your fasting style, whether it’s short-term (2-3 days) or extended (5+ days). To prepare for the fasting period, gradually reduce food intake, starting by eliminating processed foods, then moving to eliminate meat, dairy, nuts and seeds, dense fruits and vegetables, water-rich fruits, and moving to transparent broth at the last preparation stage. During the fast remember to stay well-hydrated and embrace mindfulness practices such as meditation and journaling during your fast. Break it gently by reintroducing foods slowly – follow the preparation stage in reverse order. Remember to consult a professional for prolonged fasts. This is best paired with extended periods of isolation and rest.
As we wrap up this festive culinary journey, we hope you’ve enjoyed exploring the holiday favorites of our Giant Propeller family. Each recipe shared here is a glimpse into the personal tastes and traditions that make our team unique. Just as we blend diverse skills and perspectives to create impactful marketing campaigns, these recipes blend flavors and cultures to create something truly special for the holiday table. Whether you’re a seasoned chef or just starting out in the kitchen, we invite you to try these recipes and add a pinch of Giant Propeller spirit to your holiday celebrations. From all of us here at Giant Propeller, happy cooking and even happier holidays!