Countdown to Giving: Day 2

Festive Holiday Recipes from the Team at Jo Anne Johnson Real Estate Group

Appetizer:

ADB’s Fabulous Green Salad
Assorted Greens
Grape Tomatoes cut in halves
Mini cucumbers sliced
Sugar Snap Peas cut in thirds
Avocado diced
Orange Bell Pepper cut up
Toasted Pine Nuts
Shredded Parmesan Cheese

Dressing:
1 Cup of Olive Oil
1/3 Cup of Red or White Wine Vinegar
2 tsp of Dried Oregano
1-2 Garlic Cloves minced
1 tsp. Salt
½ tsp. Pepper
½ tsp. Mustard Powder

Side:

Sweet Potato Gratin with Gruyère Cheese
1½ Cups Heavy Cream
2 Cloves of Garlic, minced
2 pounds Sweet Potatoes, peeled and sliced 1/8-inch thick
1½ teaspoons Chopped Fresh Thyme
1½ teaspoons Kosher Salt
¾ teaspoon Fresh Ground Black Pepper
2 cups shredded Gruyère cheese

  1. Preheat oven to 400 degrees. In a small pot bring cream and garlic just to a simmer. Remove from heat and set aside. Butter a 9×13-inch shallow casserole dish or gratin dish of similar size and set aside. Stir the cooling cream occasionally to help prevent skin from forming.
  2. Build the Gratin: In the buttered casserole dish, spread one quarter of the sliced sweet potatoes out in a single, overlapping layer. Sprinkle the potatoes with 1/3 of the salt, pepper, and thyme and then about ½ cup of the grated cheese. Using another quarter of the sliced sweet potatoes, build a new overlapping layer. Again, sprinkle with 1/3 of the seasonings and ½ cup of shredded cheese. Using half of the remaining sliced sweet potatoes, make another layer and sprinkle the last third of the seasonings and another ½ cup of cheese (you should have about ½ cup cheese remaining). Use the last of the sweet potatoes to make one final layer on top. Stir the garlic cream mixture then pour it evenly over the top of the gratin, being sure to cover the top layer of sweet potatoes. Shake the dish gently to distribute the cream. Sprinkle the remaining cheese over the top.
  3. Cover with foil and bake in the middle of the oven for 30 minutes. Remove the foil, move the gratin to the top 1/3 of the oven and bake, uncovered, for an additional 20 minutes or until the top is nicely browned and the potatoes are tender when pierced with a sharp knife. You may also place it under the broiler for a few minutes if you wish the top to be a deeper brown. Remove from oven and let cool for 30 minutes before slicing.

Dessert:

Pumpkin Cheesecake with Pecan-Gingersnap Crust
Crust:
1 3/4 C gingersnap crumbs (about 30 small cookies)
6T real butter, melted
3 T brown sugar
3/4 C ground pecans

Filling:
3 8oz blocks cream cheese
3/4 C canned pumpkin puree
6 oz melted white chocolate = 1 C white chocolate chips
1 C sugar
3 eggs
2 t vanilla
1/4 t nutmeg
1 1/2 t cinnamon
1/8 t cloves

 Topping:
–  1 C whipping cream
– 1/3 C roughly chopped pecans, caramelized
– 2 Tablespoons caramel sauce

Preheat oven to 350. Using 2 large pieces of heavy-duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath.

For Crust: Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of pan and up the sides about 1 inch. To melt chocolate, place in a microwave-safe bowl and microwave for 30 second intervals, stirring in between, until smooth. Set aside. With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves. With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs). Pour mixture on top of the crust.

Place cheesecake pan inside of a larger pan. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches. Bake for 60-75 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling. When it’s done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours.  When ready to serve spread sweetened whipped cream on top, drizzle caramel sauce over it, and sprinkle with pecans.

 

About Jo Anne Johnson Real Estate Group, Compass

 

Jo Anne Johnson knows The Woodlands real estate market. She has been building her residential real estate business, hyper-focused on The Woodlands, Spring, Magnolia and Conroe, since 2008.  Jo Anne and her team credit their success to the ongoing mission of service to their community and the company mantra of:  Faith, Integrity, Relationships. Giving back to the community and others who have so graciously supported Jo Anne and her business is engrained in her business model.  Helping their clients move forward with the greatest care and expertise drives their business, and is reflected in over 500 HAR 5-Star Client Experience Reviews.  The team has consistently ranked in Houston Business Journal’s Top 25 for Small Teams since 2013. Jo Anne Johnson Real Estate Group proudly supports Interfaith of The Woodlands.

 

 

JoAnneJohnsonRealEstateGroup.com
25511 Budde Rd., Ste #1701
The Woodlands, TX 77380
713.703.3316

Countdown to Giving: Day 11

Recipes from the Ferester Collection

The holiday season is the perfect time to share and try new recipes. From special breakfast items to holiday cocktails, we’ve picked a few of our favorites from years past to share with you. We’ve included a champagne punch, a fun drink to share at your next holiday party…apricot strudel and cinnabons rolls, just as good for breakfast as they are dessert…and protein porridge, which can be prepared ahead of time, perfect for this busy season when breakfast needs to be easy to prepare and packed with protein. Enjoy!

Champagne Punch

3 bottles ginger ale

1 large can lemonade

1 pint peach brandy

2 bottles Champagne

The night before making the punch, freeze 1 bottle of ginger ale in a bowl. Mix lemonade, peach brandy, and remaining two bottles of ginger ale. Pour into a punch bowl and add two bottles of champagne. Add frozen ginger ale.

Apricot Strudel

2 cups flour

2 sticks butter, softened

1 cup sour cream

10 oz. jar smooth apricot preserves

Combine flour, butter and sour cream and knead into pastry dough. Divide into 4 even portions, place on a plate and cover in cling film. Refrigerate overnight or for several hours. Roll out one portion of dough on a floured tea towel till 12 x 14 rectangle, using lots of flour as the dough is thin and sticky. Spread with preserves. Roll up like jelly roll. Repeat with the other three portions. Bake on an ungreased pan or cookie sheet at 350 for 30-40 minutes, until golden brown. Cool completely and slice.

Cinnabon Rolls

½ cup warm water

2 pkgs. active dry yeast

2 Tablespoons sugar

3.5 oz pkg. Instant vanilla pudding mix

½ cup butter, melted

2 eggs, beaten

1 Tablespoon salt

8 cups flour

½ cup butter, melted

2 cups brown sugar, packed

2 Tablespoons cinnamon

 

Frosting:

8 oz. cream cheese, softened

½ cup butter, softened

1 teaspoon vanilla

3 cups powdered sugar

1 Tablespoon milk

 In a small bowl, combine water, yeast and sugar. Stir until dissolved, then set aside. Yeast should bubble. In a large bowl, make pudding mix according to package directions. Mix until slightly thickened. Add ½ cup melted butter, eggs, and salt and mix well. Add yeast and blend. Gradually add flour and knead until smooth. Place in a large greased bowl. Cover and let rise in a warm draft free place until double in size, about 1 hour. Punch down and let rise again, about 45 minutes. On a lightly floured surface, roll out to a 34” x 21” rectangle. Spread ½ cup melted butter over the surface.

In a small bowl, mix brown sugar and cinnamon, then sprinkle this mixture over top of the dough. Starting at the long edge of the dough, roll up very tightly. With a sharp knife, cut dough into 1 or 2 inch rolls  depending on how large you want your cinnamon rolls to be. Place rolls onto foil-covered (for easy clean-up) baking sheets, 2 inches apart. Cover and let rise in a warm, draft free place until doubled. Bake at 350 for 15-20 minutes. Remove when golden brown.

 Combine all frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm.

Jamie Oliver’s Protein Porridge Mix

This is a fantastic porridge mix. Make up a batch, store it in a sealed glass jar, and have it ready to go whenever you want a quick, wholesome meal!

For the mix:

2 cups rolled oats

¼ cup dry quinoa

⅓ cup flaxseeds

¾ cups walnuts

¾ cups pumpkin seeds

¾ cups almonds (whole or sliced)

1 tsp vanilla extract

 

To make the porridge:

 ⅔ cup milk or your favorite non-dairy milk

¼ cup berries, mashed if desired

Nuts for topping

Honey for topping

Place all ingredients into a blender and blend until consistency is like a coarse almond meal. Store mix in an airtight container until ready to use.

To make a serving of porridge, combine 1 ¾ cup of the mix with ⅔ cup milk of your choice in a small pan. Cook for 4-5 minutes over medium heat, stirring frequently. Take off heat and add berries, nuts and honey as desired.

 Nearly 40 years ago, these recipes and more made up a cookbook…a cookbook that marked the beginning of Beth Ferester’s real estate career. Before the world of social media marketing – Beth went door to door hand delivering these books as a way to make personal connections with people in the neighborhood. Beth is now seen as a matriarch in real estate – ranking in the top 25 realtors in the Greater Houston area every year since the early 2000’s. In the past year, Beth has brought some of these recipes back to life through her giving back coffeehouse next door to her real estate office, Lovebeans. The team makes these homemade cinnamon rolls every weekend, and the full version of this cookbook is available in the merch store. Come out and visit us in Creekside!

8522 Creekside Forest Drive Suite D-101, The Woodlands, TX 77375
www.Ferester.com
www.LovebeansCoffeehouse.com
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