Holiday Recipes and Traditions from the Douglas Elliman Community

Butternut Squash and Sage Risotto from Georgia Kaporis

One of my favorite holiday recipes is Butternut Squash and Sage Risotto. Every year, I make it for family and friends, and it’s always a hit.

The creamy texture makes it special, but more important is the comforting texture of the sweet roasted squash paired with fragrant sage. This dish brings memories to me and my family. The aroma fills the house it has filled over the years, and it instantly sparks laughter, conversation, and that warm holiday feeling. 

It’s more than a dish; it’s a tradition that brings everyone together, reminding us of the joy of sharing good food with the people we love.

Butternut Squash and Sage Risotto

Servings: 4–6
Prep time: 15 min
Cook time: 35–40 min

Ingredients:

• 1 small butternut squash, peeled and cut into 1-inch cubes

• 2 tbsp olive oil

• Salt and freshly ground black pepper

• 4 cups vegetable or chicken broth, kept warm

• 2 tbsp unsalted butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 ½ cups Arborio rice

• ½ cup dry white wine

• ½ cup grated Parmesan cheese

• 1 tsp fresh sage, chopped (plus extra for garnish)

• Optional: a pinch of nutmeg

Instructions:

1. Roast the squash: Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
   

2. Prepare the risotto base: In a large pan, heat the remaining olive oil and 1 tbsp butter over medium heat. Sauté the onion until translucent, 3–4 minutes. Add garlic and cook 30 seconds more.
   

3. Cook the rice: Add Arborio rice and stir for 1–2 minutes until lightly toasted. Pour in the white wine and cook until mostly absorbed.
   

4. Add broth gradually: Add warm broth, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for 18–20 minutes, until rice is creamy but still slightly firm in the center.
   

5. Finish the risotto: Stir in roasted squash, Parmesan, chopped sage, and remaining butter. Taste and season with salt, pepper, and a pinch of nutmeg if desired.
   

6. Serve: Spoon into bowls, garnish with extra sage and a sprinkle of Parmesan. Enjoy warm!

Lindzer Tarts from Dawn Wands

While recipes vary slightly, the core process involves:

Mixing the dough: Cream butter and sugar, then mix in eggs, ground nuts (if using), flour, and salt until a smooth dough forms.

Chilling: The dough is wrapped and chilled for at least an hour to firm up, which makes it easier to work with.

Cutting: The dough is rolled out and cut into matching shapes (round, star, or diamond are common), with a small center cut out of half of the shapes.

Baking: The cookies are baked until lightly golden brown around the edges, usually for 10-15 minutes.

Assembling: Once completely cooled, jam is spread on the flat side of a whole cookie, and a "window" cookie is gently pressed on top.

Finishing: The finished cookies are dusted with powdered sugar. 

Abuela Nena’s Empanadas from Marlene De Cespedes

Ingredients

Picadillo Filling

• 1 lb ground beef (80/20)

• 2 tbsp olive oil

• 1 small onion, finely diced

• 1 small green bell pepper, finely diced

• 3 cloves garlic, minced

• 1/4 cup dry white wine or cooking wine

• 1/2 cup tomato sauce

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1/2 tsp smoked paprika

• Salt and black pepper, to taste

• 1/4 cup Spanish green olives, finely chopped

• 2 tbsp capers (optional, traditional)

• 1 tbsp red wine vinegar

• 1–2 tbsp raisins (optional)

• 2 tbsp fresh cilantro or parsley, chopped

Assembly

• Empanada dough discs (Goya or similar), thawed

• 1 egg + 1 tbsp water (egg wash)

• Neutral oil (if frying)

Instructions

1. Prepare the Picadillo

• Heat olive oil in a skillet over medium heat.

• Sauté onion and green pepper until soft, about 4–5 minutes.

• Add garlic and cook 30 seconds.

• Add ground beef, breaking it up, and cook until browned.

• Pour in white wine and simmer 1–2 minutes.

• Stir in tomato sauce, cumin, oregano, smoked paprika, salt, and pepper.

• Add olives, capers (optional), vinegar, and raisins if using.

• Simmer uncovered 8–10 minutes until thick.

• Remove from heat and stir in cilantro or parsley.

• Allow filling to cool completely.

2. Assemble

Spoon 2–3 tbsp filling into each dough disc. Lightly moisten edges, fold, and seal with a fork. Brush with egg wash.

3. Fry: 2–3 minutes per side at 350°F

Haitian Corn Soufflé from Anne-Sophie Petit-Frere

This Haitian Corn Soufflé is a delightful blend of creamy corn, aromatic vegetables, and melted Gouda cheese, all elevated by the lightness of whipped egg whites. Growing up, I always looked forward to eating this dish at all the Haitian parties, and I am happy I can share this with you. It's a comforting dish that will impress your family and guests.  

Ingredients

• 1 can (15 oz) kernel corn, drained

• 1 can (15 oz) creamed corn

• 4 tablespoons butter

• 1 garlic clove, minced

• 1 small onion, finely chopped

• 1/2 bell pepper, finely chopped (red, green, or both)

• 1/4 cup all-purpose flour

• 1 can (12 oz) Carnation evaporated milk

• 1/2 cup grated Gouda cheese (plus more for garnish)

• 2 large egg yolks

• 2 large egg whites

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup finely chopped parsley (optional for garnish)

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a soufflé or deep baking dish with butter.

2. Prepare the Béchamel Sauce:
   In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
   
   Stir in the flour and cook for about 2 minutes to create a roux. Gradually whisk in the full can of Carnation evaporated milk until the mixture is smooth.
   
   Once smooth, add the chopped onions and bell peppers, stirring to combine. Cook for an additional 3-5 minutes until softened.

3. Combine the Ingredients:
   Remove the béchamel sauce from heat and stir in the grated Gouda cheese until melted and smooth.
   Add the creamed corn, kernel corn, and the 2 egg yolks, mixing well to combine.

4. Whip the Egg Whites:
   In a separate bowl, beat the 2 large egg whites until stiff peaks form.

5. Fold in the Egg Whites:
   Gently fold the beaten egg whites into the corn mixture, being careful not to deflate them too much. This step is crucial for achieving a light and fluffy soufflé.

6. Bake:
   Pour the soufflé mixture into the prepared dish, smoothing the top. Sprinkle additional shredded cheese of your choice on top. Bake for 30-35 minutes, or until the top is golden brown and puffed up.

7. Serve:
   Remove from the oven, garnish with parsley if desired, and serve immediately while warm and fluffy.

English Bread Sauce from Niki Higgins

Recipe for 1 pint of sauce; multiply up for larger quantities 

Ingredients

• 1 small to medium regular yellow onion

• 2 bay leaf

• 2-4 Cloves - add more to onion for more flavor

• 1 pint Whole milk

• 3oz  white breadcrumbs 

• 1 oz Butter 

• Salt and black pepper 

Instructions:

1. Peel the onion and stick the cloves into it
   

2. Put the onion with cloves and bay leaves in the saucepan and add the milk and carefully bring to the boil.  
   

3. As soon as boil reached remove the pan from the heat and put a lid on the pan and leave to infuse for at least 15 minutes. (This can be done overnight for more flavor)
   

4. Then add the butter and the breadcrumbs 
   

5. Cook the sauce uncovered for another 15 minutes on the lowest heat possible 
   

6. Then remove the onion and the bay leaves
   

7. Season to taste with salt and black pepper
   

8. Serve with chicken or turkey 
   

Tip 1: To make the breadcrumbs, I use one loaf of white bread. Cut the crust off so that the sauce stays white. Put the slices of bread on a baking sheet and into the oven at about 150 degrees to dry out faster. 

Take a large bowl and crumble the dried-out slices—my trick is to cut them into cubes on a cutting board and then roll with a rolling pin to make finer texture breadcrumbs. 

Scoop into a large bowl and then pour into the infused milk.

Tip 2:  If you are reheating for left overs, add a splash of milk in the pan and always use low heat. Do not ever boil hard, as the milk and sauce will curdle.

Sourdough Cinnamon Rolls from Claudia Llanes

Dough

– 1 cup (240 g) active sourdough starter, bubbly and at peak
– ¾ cup (180 g) whole milk, warmed
– ½ cup (100 g) granulated sugar
– 2 large eggs, room temperature
– ½ cup (113 g) unsalted butter, very soft
– 1 teaspoon salt
– 4 to 4½ cups (480–540 g) all-purpose or bread flour

Filling

– ¾ cup (150 g) brown sugar
– 2 tablespoons ground cinnamon
– ¼ cup (56 g) unsalted butter, very soft

Cream cheese glaze

– 4 oz (113 g) cream cheese, softened
– 2 tablespoons unsalted butter, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1–3 tablespoons milk or cream, as needed

Shopska Salad and Mashed Potatoes from Jasmine Dorev and Jessica Miranda-Lantigua

Shopska Salad is almost identical to a Greek Salad but called Shopska in Bulgaria. Part of my family is Bulgarian so it's a must as a side for the holidays. 

• Ripe tomatoes

• Diced cucumber (peeled but optional)

• Thinly sliced red onion

• Thinly sliced yellow bell pepper

• Finely chopped fresh parsley or basil

• Diced green onions

• Greek olives

• Olive oil, salt, and lastly the famous Bulgarian feta cheese (grated or crumbled).

Mashed potatoes are another must as a side. My father was known to make the best mashed potatoes and gravy for Noche Buena and New Year’s. After his passing, it's been a nostalgic tradition to carry on his recipe for the holidays.  

Recipe: Yukon potatoes, cream cheese, sour cream, whole milk, salt and pepper. 

A Holiday Outing with The Yost Quesada Team from Jenna Hoyas

Every year our tradition for our team Is to dress up and do a special brunch/lunch to celebrate the holidays and year’s success with our team. This year we took our team to the Fairmont Grand Del Mar for holiday tea and it was super special! Live pianist, holiday decor everywhere and the most amazing tea/snacks!