As the holiday season approaches, we're excited to share more than just real estate expertise—we're bringing you a collection of cherished recipes that warm both home and heart. Beyond helping our clients navigate property transactions, we've discovered that great meals, like great homes, are about creating meaningful connections.

This carefully curated selection of recipes represents more than just food; they're a celebration of family, friendship, and the joy of gathering. From delectable sweet treats to savory delights, these dishes have been perfected over years of holiday celebrations. Each recipe comes with our personal guarantee: they're tested, loved, and sure to become treasured additions to your own holiday traditions.

We believe that just as we guide you through the intricate process of buying or selling a home, these recipes will guide you to create memorable moments with your loved ones. So pull up a chair, gather your ingredients, and let's make this holiday season deliciously unforgettable!

Join us as we dive into cherished recipes and provide tips for making your Holiday gatherings memorable. Happy cooking! 

1) Albert's Holiday Berry Meringue Wreath
 

 Albert's sweet tooth is back at it again! This time it combines some healthy fruit :) 

INGREDIENTS:​​​​​

• Wreath
  • 8 large egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon fine salt
  • 3 1/2 cups confectioners' sugar
• Cranberry Sauce
  • One 10-ounce bag fresh or frozen cranberries, thawed and drained if frozen
  • 1/3 cup granulated sugar, plus more to taste
  • Juice of 1/2 lemon
  • 4 cups fresh raspberries
  • 1/2 cup pomegranate seeds
  • Leaves from 1 bunch fresh mint
• Whipped Cream
  • 1 cup heavy cream
     

DIRECTIONS:

1. Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.
2. For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes. 
3. Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely. 
4. Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.  
5. Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves. 

2) Argin's Pomegranate-Glazed Christmas Ribs

INGREDIENTS: 

• 1/2 cup packed dark brown sugar
• 2 tablespoons chili powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper
• 2 racks baby back ribs (about 2 1/4 pounds total)
• 3/4 cup pomegranate molasses
• 1 cup pomegranate juice
• 2 tablespoons balsamic vinegar
• 1 jalapeño, thinly sliced
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/2 cup fresh pomegranate seeds

DIRECTIONS:

1. Combine the dark brown sugar, chili powder, allspice, cayenne, smoked paprika, 1 tablespoon salt and a generous amount of black pepper in a medium bowl.
2. Brush the baby back ribs all over with 1/4 cup of the pomegranate molasses. Sprinkle evenly with the spice mixture, pressing it over both sides of the ribs. Cover and refrigerate for at least 2 hours and preferably overnight.
3. Preheat the oven to 250 degrees F.
4. Add the pomegranate juice, balsamic vinegar and jalapeño to a roasting pan. Place the ribs on top and tightly cover the roasting pan with foil. Bake until the ribs are juicy, and tender and the meat easily pulls away when pierced with a fork, 1 1/2 to 2 hours.
5. Set the ribs aside on a baking sheet to rest, about 30 minutes. Position an oven rack in the top third of the oven. Turn the oven heat to broil.
6. Meanwhile, place the roasting pan over 2 burners on the stovetop over medium-high heat. Add the ketchup, Worcestershire sauce and remaining 1/2 cup pomegranate molasses to the pan and whisk to combine. Simmer the sauce until reduced by half and thick like syrup, 15 to 20 minutes.
7. Brush the ribs with 1/2 cup of the barbecue sauce. Broil the ribs on the top rack, rotating the baking sheet halfway through if necessary, until nicely caramelized, 3 to 5 minutes.
8. Slice the ribs and transfer to a serving platter. Garnish with the pomegranate seeds and serve with the remaining barbecue sauce on the side.

3) Roubina's Creamed Spinach

INGREDIENTS:

• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk, at room temperature
• Kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 2 pounds spinach, tough stems removed
• 1 large egg plus 2 egg yolks
• Freshly ground pepper

INSTRUCTIONS:

1. Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth; cook, stirring, until the mixture lightens, about 1 minute. Remove from the heat; whisk in the milk, 2 teaspoons salt and the nutmeg. Return to medium heat and bring to a boil, whisking. Remove from the heat again; stir to cool slightly.
2. Heat a deep skillet over medium heat. Add the spinach and 1 teaspoon salt; cover and cook about 3 minutes. Toss with tongs, then continue to wilt, uncovered, about 2 more minutes. Drain and cool slightly, then squeeze the spinach until dry. Coarsely chop.
3. Gently reheat the sauce, then whisk in the whole egg and yolks; cook, stirring, until the sauce thickens. Stir in the spinach; heat through. Season with salt and pepper.

As we gather around the table this Holiday season, we hope you make lasting memories with those you love and share some special dishes around a warm and cozy holiday table. 

Happy cooking and happy Holidays! We hope that we have made your life a little easier- and if there is anything we can do to help you through your real estate journey please do not hesitate to reach out.