In one week, our dining room tables will be full of food, family, and friends. And although many of us already have our Thanksgiving menus set in place, there’s still plenty of time to make room at the table for new delicious dishes. As a token of our appreciation, our team at Dani Beyer Real Estate wanted to share some of our favorite Thanksgiving recipes with you – spruce up the holidays and create a new tradition this year! From our table to yours, thank you for supporting Dani Beyer Real Estate!
Dani Beyer Real Estate Presents: Home For The Holidays
Apple Cranberry Walnut Salad
6 cups salad (arugula and baby spinach, spring mix)
1 red apple, sliced
1 green apple, sliced
1 cup walnuts, roughly chopped
1/3 cup crumbled feta cheese
1/3 cup dried cranberries
1 cup apple juice
4 tablespoons apple cider vinegar
2 tablespoons honey
½ teaspoon honey
¼ teaspoon black pepper
¼ cup oil
- Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl
- Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
Cauliflower Au Gratin
1 head cauliflower (about 3 lbs.), cut into ½-inch pieces
½ red bell pepper, seeded, cut into ¼-inch dice (about ¾ cup)
Salt and pepper
8 ounces cream cheese
1 cup chicken broth
½ medium onion, chopped (about ½ cup)
2 cloves garlic, chopped
½ cup grated parmesan cheese
2 cups shredded sharp cheddar
1 ½ cups seasoned bread crumbs
¼ cup chopped fresh parsley
8 tablespoons (1 stick) unsalted butter, melted
- Preheat oven to 350 degrees. Mist a 9 x 13 inch baking dish with cooking spray.
- Place cauliflower in baking dish and toss with bell pepper. Season with salt and pepper.
- In a blender, blend cream cheese, chicken broth, onion, garlic, and ¼ cup parmesan until smooth and creamy. Pour over cauliflower mixture.
- In a large bowl, stir together cheddar, bread crumbs, parsley, and ¼ cup parmesan cheese. Spread evenly atop cauliflower mixture. Drizzle with butter.
- Bake until gratin is brown and bubbling and cauliflower is tender, 45 to 60 minutes. Let stand for ten minutes before serving.
Baked Asparagus Fries
1 cup panko break crumbs
½ cup grated parmesan cheese
Kosher salt and black pepper, for taste
1 pound asparagus, trimmed
½ cup all-purpose flour
2 large eggs, beaten
- Preheat oven to 425 degrees. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine Panko and parmesan; season with salt and pepper to taste. Set aside.
- Working in batches, dredge asparagus in flour, dip into eggs, then dredge in panko mixture, pressing to coat.
- Place asparagus in a single layer onto the prepared baking sheet. Place into over and bake for 10-12 minutes, or until golden brown.
- Serve immediately.
Pan-Seared Brussels Sprouts with Cranberries & Pecans
1 pound Brussels sprouts, de-stemmed & halved
2/3 cup fresh cranberries
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecans
½ cup barley
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Salt & Pepper
- Prepare barley according to package instructions.
- Heat Brussels sprouts, cranberries, and olive oil in a skillet over medium heat.
- Season with salt & pepper. Cook for 8-10 minutes.
- Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
- Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.
The Best Macaroni and Cheese Ever
8 tablespoons (1 stick) unsalted butter
2 cups dry bread crumbs
¼ cups parmesan cheese, grated
½ teaspoons dried thyme leaves
1 ½ cups whole milk
½ cup all purpose flour
2 teaspoons salt
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
4 ½ cups divided of sharp cheddar cheese, shredded
2 cups sharp white cheddar cheese, shredded
1 pound dried elbow pasta
- Preheat oven to 375 degrees. Butter a 3-quart casserole dish; set aside.
- Place bread crumbs, parmesan cheese, and dried thyme leaves in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Power butter into bowl with bread mixture, and toss. Set breadcrumbs aside.
- In a medium saucepan over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook while whisking 1 minute.
- While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups sharp cheddar cheese, and 1 ½ cups sharp white cheddar cheese; set cheese sauce aside.
- Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold running water, and drain. Stir macaroni into the reserved cheese sauce.
- Pour mixture into prepared dish. Sprinkle remaining 1 ½ cups sharp cheddar cheese, ½ cup sharp white cheddar cheese, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to wire rack to cool 5 minutes; serve hot.
….and some of the BEST after-dinner cocktails!
Bourbon Spiked Hot Apple Cider
4 cups apple cider
1 cinnamon stick
1 tablespoon orange juice
3 whole cloves
1 star anise
Choice of Bourbon
- Place apple cider, cinnamon stick, orange juice, cloves, and star anise in a small pot and bring to a boil. Lower to a simmer for 5 – 10 minutes. Remove from heat and strain into a pitcher.
- In separate glass, add 2 oz Bourbon and 1 cup of the cider mix.
- Garnish with an orange slice or stick or cinnamon!
Great over ice!
1 tablespoon pumpkin puree
1 tablespoon almond-coconut milk
½ ounce Cointreau
1 ½ ounce coconut tequila
Sprinkle of cinnamon
Sprinkle of red pepper
- Add pumpkin puree, milk, Cointreau, tequila and ice in a martini shaker and shake to blend. Pour into martini glass.
- Add cinnamon stick for garnish.
- Sprinkle cinnamon and red pepper over top!
What are your favorite Thanksgiving dishes? Our team would love to hear about it! Contact firstname.lastname@example.org and tell us your favorite Thanksgiving traditions!