November 23rd, 2019

A Lamb Real Estate Thanksgiving

Welcome! Wow, I cant believe it is already our third year giving our followers a taste of what it is like to be at a Lamb Real Estate thanksgiving table! Speaking of thanks, we are so thankful for all of you and you enagagement with us over the years. This is one of our favorite pieces to deliver to you each year.

This year we have two new team members so we thought it was only appropriate to continue the tradition and keep giving you guys food inspiration for your holiday menus! We hope to be the ultimate assist in lighting the spark to what could be your most epic Thanksgiving meal yet.

Enjoy!

The Cocktail: Swedish Mulled Wine (Glogg) 

From Dallas Moreno’s table;

Ingredients:

3 cups full-bodied red wine

1 cup vodka

1/2 cup cane sugar 

20 cardamom pods, crushed

12 cloves

1 orange peel

1 cinnamon stick

2-inch fresh ginger root, cut into 5-6 coins

1/2 cup raisins

1 star anise (optional)

1/2c blanched almonds

Directions:

Stir together all ingredients, except for the almonds, in a large heavy-bottomed pot. Heat gently over medium-low heat and let it mull for at least 1-2 hours before serving.

To serve, strain well and ladle into serving cups or mugs, adding 1-2 almonds to each one. Add a star anise and a couple almonds to garnish!

The Appetizer: Bacon Crackers

From Colette Green’s table;

Ingredients:

1 pkg of bacon

1 pkg Keebler crackers

1 tsp parmesan cheese

1 tsp brown sugar

Directions:

Preheat oven to 250°F, wrap a baking sheet in aluminium foil, and place a cooling rack on top. Cut strips of bacon in half, then lay the crackers in rows.

For savory: Place a teaspoon of parmesan cheese on cracker and carefully wrap each one in a strip of bacon. 

For sweet: Place a teaspoon of brown sugar on cracker and carefully wrap each one in a strip of bacon. 

(If you’re using thicker bacon strips, use a toothpick to secure it).

Put the crackers on the rack (over the baking sheet), and bake them for 2 hours at 250°F.

The Veggie Side: Balsamic & Goat Cheese Brussel Sprouts

From Brett Ahlin’s table;

Ingredients:

1 lb of Brussel Sprouts

2 tbsp Olive Oil

Salt & pepper (to taste)

2 to 3 ounces of Goat Cheese

1/2 cup pistachios 

About 1/4 cup balsamic glaze 

Directions:

Rinse your Brussel Sprouts and dry them off. Cut them in half or quarters and place your brussel sprouts in a bowl. Drizzle the olive oil over them and add salt & pepper to taste. Toss & spread them out onto a cookie sheet. Place them in the oven at 400°F for 20-25 minutes. Remove from oven and place in your serving bowl or platter…add pistachios,  crumbles of goat cheese and then drizzle with balsamic glaze. 

The Stuffing: Oyster Stuffing

From Stephani McCausland’s table;

Directions:

Cook 1 bay leaf and 1/2 cup each chopped celery and onion in 1/4 cup butter till tender. Discard bay leaf. Add 6 cups dry bread cubes and 1 tablespoon snipped parsley to butter mixture; mix thoroughly. Add 2 beaten eggs, 1 pint raw oysters, chopped, 1 teaspoon poultry seasoning, 1 teaspoon salt, and a dash of pepper. Add milk to oyster liquor to make 1/4 to 1/3 cup; add enough liquid to stuffing to moisten. Makes enough stuffing for a 10-pound turkey. 

Side #2: Thanksgiving Wild Rice

From Leslie Davis’s table;

Ingredients

1.5 cups wild rice blend

1 small leek (chopped and rinse well)

1 bell pepper -diced

1 carrot -grated

1/3 cup vegan white wine

1/2 cup dried cranberries

1/3 cup dried cranberries -for garnish

3 cups low sodium vegetable stock or water

2 leaves bay

1 sprig rosemary

1 sprig sage

8 sprigs fresh thyme

3 sprigs fresh oregano

1 tbsp dried oregano

1 pinch red pepper flakes or to taste

1 splash water (or 2 tsp olive oil)

Directions: 

Heat up a large deep skillet or pot over medium low flame. Add a splash of water (or a drizzle of olive oil) and the chopped leeks. Sautee with a pinch of sea salt until translucent. 

Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes. Add the wild rice mix and stir well to combine. Allow it to toast together with the aromatics for a couple of minute. 

Add in the chopped bell pepper and one cup of the cranberries. Pour in the wine and simmer until reduced by half then add the vegetable stock (or water). Stir and taste for seasonings. Add more sea salt to your taste if desired.

Bring the rice to a simmer, cover with a tight lid and cook on low flame for 50 minutes. 

Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.

Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.

Serve warm or cold garnished with the remaining cranberries and fresh herbs.

The Morning After: Potato Latkes

From Matt Kearney’s table;

Directions: 

Take 2 cups of the left over mashed potatoes.  If you don’t have leftover mashed potatoes make another batch, it’s worth it.  Heat them slightly so the are easy to stir. Stir in 2 eggs. If you want to be creative you can add onions here or a little flower.  I generally just use the eggs and it works great. People seem to eat this with apple sauce too.  That’s not my jam, but I bet it’s good.

Mix it up so the consistency is about like a thick pancake batter.  (if you need to add eggs here go for it. you can’t go wrong).Pan fry to crispy goodness in butter and serve with hot sauce.  

The Dessert: Pumpkin Crisp

From Lyndsay Lamb’s table;

Ingredients:

Filling

1 15 oz can pumpkin puree

2/3 c sugar

1 5 oz can evaporated milk

3 eggs

1 tsp vanilla extract

2 tsp pumpkin pie spice

1/4 tsp salt

Topping

1 c Gingersnap cookie “flour”*

1 c quick oats

1/3 c brown sugar

1/4 tsp baking soda

1/4 tsp baking powder

1/2 c butter softened

Directions: 

Preheat oven to 350°F.

Grease a deep square pan or a 2-3 qt casserole dish.

In a large bowl, whisk together all of the filling ingredients; pour into the prepared dish.

In a medium bowl, combine the gingersnap cookie flour*, oats, brown sugar, soda and powder. Then, use a fork to incorporate the butter into the dry mixture.

Evenly sprinkle the topping over the pumpkin filling.

Bake for 35-45 minutes, or until the center of the pumpkin pie filling reaches 175°F. The center will still have a little wiggle, but it won’t be super runny.

Serve with ice cream or whipped topping, if desired.