Holiday Cooking with BHGRE Premier!

    Holiday Cooking with BHGRE Premier!

    Dec 23, 2020

    At Better Homes and Gardens Real Estate Premier, we have many agents who find joy in cooking, and some who can just appreciate an easy recipe! We've created a pair of cooking videos to share with you and compiled a list of favorite recipes from our agents to bring you some holiday inspo this season! As you can tell, we take our affiliation with the Better Homes & Gardens® brand very seriously here!

    Our first Holiday Cooking Video (LINK BELOW) features Better Homes and Gardens Real Estate Premier agent, Sean Bugg, whipping up his favorite holiday drink recipe: Boiled Custard. Sean has a culinary background in catering and he always brings the most delicious desserts to our company events. We look forward to the day we can be in person again and taste all the wonderful flavors he creates. In the meantime, follow along with this recipe and give it a try at home!

    CLICK HERE TO WATCH SEAN AS HE GIVES STEP BY STEP INSTRUCTIONS ON HOW TO MAKE THIS YUMMY DRINK!

    Boiled Custard - Sean Bugg

    Ingredients

    10 large eggs

    2.5 cups sugar

    1/2 cup flour

    1 gallon whole milk

    1 to 2 teaspoons vanilla extract

    Directions

    • Let eggs and milk come to room temperature. 
    • In a large bowl, beat/whisk the eggs until combined. Whisk in the sugar and flour until mixed.
    • Using a large double-boiler*, heat milk until warm.
    • With a measuring cup, take 1 to 2 cups of the warm milk and slowly add to the egg mixture, whisking constantly. 
    • Add the egg mixture into the warm milk and stir, constantly, until thickened (should coat wooden spoon). This can take 10 to 15 minutes. Note: the mixture will thicken more when cooled. 
    • Once thickened, remove the bowl from the double-boiler and allow the custard to cool. Once at room temperature, add vanilla and stir to mix completely. If the custard is too thick, add a few tablespoons of milk and stir to mix completely.
    • Transfer the custard to a Tupperware jug or similar container and refrigerate (can be made a day or two in advance). Serve in small punch cups or coffee cups — use whatever works best! It’s very rich, so definitely serve in small portions and let people come back for more.

    Our second and final video in our Cooking with BHGRE Premier Holiday Series is Angie Delboy with her No Judgement Stuffin' Muffins. Angie delivers the goods with this fresh and delicious take on stuffing. Pop this video up on your counter and cook along with one of our most dynamic agents!

    No Judgement Stuffin Muffins - Angie Delboy

    Recipe by Angie Delboy, AgentAngie.com & Adria Bordas

    (makes 24 Stuffin Muffins and maybe a lil more)

    CLICK HERE TO WATCH ANGIE'S COOKING VIDEO

     

    It will be a lot of chopping but no major appliances or weird things needed. Did I mention that this is ideal to make a day ahead of time? Let's start!

    Ingredients

    • 1 medium onion chopped small
    • 2 medium-sized leaks chopped (Important to clean. Cut the stalk.)
    • 3 med carrots = wash. Peel, chopped/diced 
    • 4 stalks of celery= wash. Break bottoms off.  Chop
    • 1 Granny smith apple = wash. Peel, chopped/diced 
    • 2 bags stuffing. Our fave Stuffing is Martin’s Potato Cubed
    • 1 lb Itallian sausage (regular or spicy)
    • 1 bag of craisins - 1 Cup of dried cranberries get a coffee mug or two add some water to rehydrate (so it doesn’t steal water from your stuffing)
    • 1 egg
    • Vegetable broth - Organic, low sodium
    • Butter - not margarine. No salt. 
    • Salt, pepper, Holiday herb pouch (sage, rosemary, thyme, savory fave mix. Enjoy!)
    • You can do nuts. We stay away because of family allergies. 

    Materials

    • 2 trays for stuffin muffins
    • Large bowl
    • Cutting board
    • Good long knife = not serrated
    • Peeler
    • Maybe an extra large bowl, small bowl (if not, its ok. No stress. No judgement. Then you need to stagger to make 2 trays)
    • Paper towel 
    • Plate
    • If you have some paper (bags work great)
    • Two or more wooden spoons for cooking

    Instructions

    Prep

    Bread cubes aka Stuffing bread squares in a bag around Thanksgiving. And yup, some stores may be OUT post-Thanksgiving. If you are thinking ahead and have freezer space, you can always buy extra bread and toss the bag in the freezer.  Just in case you go to the store and they are OUT- this is the hack!

    Martin’s Potato sliced bread (NOT the hamburger rolls. The packaging will have the same look but look for sliced Potato bread.)

    Using a cutting board and sharp knife, slice bread into small half-inch squares. 

    Parchment paper on a baking sheet. (No oil). Layer in, can be two layers. 5 minutes. Bring out toss around. 5 more mins. Can check midway.

    • Pre-heat Oven to 375F
    • Grease muffin trays (2 trays of a dozen) = Be GENEROUS on the Butter (Real no salt butter)
    • Chop onion, leeks, garlic, carrots, 1 Granny Smith apple, celery
    • Get 1 large or 2 medium frying pans. Medium heat. 
    • Get one lb of sausage. With one hand, break apart into small pieces with your hand (into the size of your thumb nail.)
    • You’re doing great. 
    • One tray approx. 25 mins in oven
    • Don’t be scared of opening the oven to check. Do it (this is not a cake. It’s ok). The goal is toasty on the top.

    More Favorite Holiday Recipes From Our Team:

    Deviled Eggs - Iwen Fon

    Recipe from Pinterest-post by Brandie|The Country Cook

     

    Ingredients

     

    large eggs

    mayonnaise

    sweet pickle relish

    mustard

    salt

    fresh black pepper

    garnish: paprika

     

     

    Directions

    • Place eggs in the bottom of a saucepan; add enough cool water to cover eggs.
    • Bring to a boil; cover, remove saucepan from heat and let stand 15 minutes. After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes.
    • Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise, and carefully remove yolks.
    • Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with a bit of paprika.

    Vietnamese Grilled Corn - Hong Pham

    This simple recipe is great for summer grilling and a must have for almost every Vietnamese BBQ party.   With a bit more cooking time, we can now serve it as a side dish for our Holiday menus during Thanksgiving and Christmas. 

    Ingredients

    Fresh corn on the cob 

    Scallions (4-5 stems) 

    Sugar, salt for seasoning

    Olive oil 

    Quantity varies depending on number of corn ears served.   This is for 6 full sized ears of corn.

    Instructions

    • Grill corn on open flame grill (indoor grill works too).   
    • The grill marks will char the corn for more flavor.   
    • Cut all the kernels from the cob into a serving bowl.   
    • Chop scallions and put into a bowl.  
    • Season with a dash of salt and sugar then add olive oil to about 2/3 of the scallions.   
    • Heat in microwave for 1 minute.  
    • Add scallions mixing to corn, toss to even out the mixing.  
    • Ready to serve.   

    Chef’s Note: This can be prepped ahead of time and just warm up in microwave or on the stove quickly before serving. 

    Sauced Calamari - Hong Pham

    (Recipe from The Washington Post years ago)

    Ingredients

    8 baguette slices

    1 clove garlic, peeled and halved

    1 1/ 2 tbsp extra-virgin olive oil, divided

    1 small shallot, thinly sliced 

    4 tsp minced garlic

    1 can (28ox) crushed unsalted plum tomatoes

    1 cup low-sodium chicken broth

    1/4 cup vodka

    1/3 cup brined capers, drained

    1/2 cup fresh basil leaves, torn

    10 calamari tubes, thinly sliced

    Salt and pepper

    Instructions

    • Preheat oven to 375F.  Rub baguette slices with garlic halves and brush with 1 tablespoon olive oil.   Toast in oven for 8 – 10 minutes.
    • In a large pot over medium-high heat, add remaining olive oil and onion; season with salt and pepper and cook, until softened, about 3 minutes.  Add minced garlic and cook, stirring occasionally 1 minute more.  Add tomatoes, broth, vodka, capers, and basil; season to taste with salt & pepper.  Lowe heat to let simmer for 10 minutes.
    • Add calamari; let simmer until just cooked through, about 6 minutes.   Ladle into 4 bowls, and serve each with 2 toasts.

    Spaghetti alle Vongole (Spaghetti with Clams) - Man Ngo

    Recipe from the Washington Post years ago

    Ingredients

    48 Manila or littleneck clams

    9 oz spaghetti

    2 garlic cloves, thinly sliced

    5 Tbsp extra- virgin olive oil, divided

    1 cup of white wine

    1 2 cup cherry tomatoes, quartered

    2 tbsp fresh parsley, coarsely chopped 

    A pinch of crushed red pepper

    Instructions

    • Wash clams carefully
    • Bring a large pot of salted water to boil.   Add spaghetti and cook about 8 minutes.  Drain but do not rinse.
    • In a large pan, sauté garlic in 3 tbsp olive oil over medium-high until translucent.  Add clams: season with salt and crushed red pepper.
    • Add white wine, cook over medium-high about 5 minutes or until clams steam open and liquid is reduced by half.
    • Add cherry tomatoes; cook until soft
    • Gently toss with cooked pasta: add parsley and drizzle with 2 tbsp olive oil.  
    • Serve immediately.

    Brussel Sprouts Salad - Thao Eison

    Recipe Source Unknown

    Ingredients

    Brussels sprouts (2 lbs)

    Bacon (1 package)

    Pomegranates (1 or 2 depends on size)

    2 shallots

    Salt 

    Instructions

    • Chop bacon into small pieces then cook in a skillet until all pieces become crispy bacon bits.  
    • Remove the bacon and retain the fat from the bacon. 
    • Quarter or half brussels sprouts. 
    • Dice up shallots, add to bacon fat in the skillet to infuse flavor then add brussels sprout.  
    • Stir frequently and cook until brussel sprouts are cooked. 
    • Turn up the heat to char the brussels sprout.  
    • Stir until they are evenly charred outside. 
    • Season with salt.  
    • Add bacon bits.  
    • Separate pomegranate seeds from the fruit.  
    • When ready to serve, add pomegranate seeds (you may lose the vibrant red color and crunchiness of the fruit if adding pomegranates too early).

    Hong's Fabulous Meatloaf - Heather Embrey

    This recipe got its name when Hong tasted Heather's recipe and declared it FABULOUS!

    Ingredients

    2-3 slices of torn-up bread. (White bread is best. You can also use hamburger/hot dog rolls;)

    1/2 cup milk

    1 small onion, small dice

    2 cloves garlic, minced

    2 stalks celery, small dice

    1 TB tomato paste

    2 LB ground meat (I use 1LB of Wegmans Meatloaf Mix & 1LB ground beef)

    2 large eggs, beaten

    2 TSP Worcestershire sauce

    1 TSP salt

    1 TSP black pepper

    1/2 cup ketchup

    Sauce:

    1 can tomato or bbq sauce

    Instructions

    • Pre-heat oven to 350
    • Soak bread pieces in milk to create a thick porridge consistency.
    • Mix all ingredients together by hand except the tomato sauce.
    • Shape the mix into a 9X5 inch loaf and place on a foil-line baking sheet or meatloaf pan. Place in preheated oven.
    • TIPS: Baking sheet method cooks a bit faster and provides browner edges on all sides & top. Keep an eye on the pan and remove excess oils to avoid dripping on oven floor.

    Pour the sauce on top after 45 minutes and return to oven. A 2-pound meatloaf will reliably cook in about an hour(ish). The best way to know when a meatloaf is done is by checking its internal temperature; as soon as it hits 160°F, you can pull it from the oven.

    Let it rest for a few minutes before you slice and serve. Enjoy!

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    Stay tuned for next week when we share one more recipe video with Angie Delboy and her famous Stuffing Muffins! We'd love to hear some of your favorite holiday recipes. Please email them to Nicole@bhgpremier.com and we may feature yours on this blog! Happy Holidays!

    -BHGRE Premier