The Team at Kuper and Capital City Sotheby's Share Their Favorite Thanksgiving Dishes!

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Butterscotch Budino with Salted Caramel Sauce

The countdown to Thanksgiving has officially begun! Being that Turkey Day is only 10 days away, it’s time to start menu planning! Below are some favorite dishes that we at Kuper and Capital City Sotheby’s International Realty like to include on our table. So switch things up this year and try one of these great dishes! 


Haricots Verts with Truffle Oil and Parmesan

Serves 4-6

From Caroline Timmins – Marketing Account Manager

“Haricot Vert is just a fancy word for green bean, but the truffle oil vinagarette and fresh parmesan shavings elevate the simple green bean in this dish to something wonderful. So skip the green bean casserole and try this instead!”


1 12 oz. bag fresh Haricots Verts, ends trimmed off

1/3 cup fresh parmesan cheese shavings

For Vinaigrette:

2 tablespoons white truffle oil

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon champagne wine vinegar

1/4 teaspoon fresh-squeezed lemon juice

1/2 teaspoon coarse salt or sea salt (fleur de sel)

Few grindings of black pepper


1. Begin by trimming the ends off Haricots Verts, then cut them all in half 2. Boil a large pot of water, seasoned with about a tablespoon of salt 3. Once water is boiling, add Haricots Verts and cook for 2 minutes 4. Immediately remove Haricots Verts and place in a large bowl of ice water to stop the cooking process 5. In a small bowl, whisk together all ingredients for the truffle vinaigrette 6. Drain Haricots Verts completely and transfer to serving bowl 7. Dress with vinaigrette 8. Add parmesan shavings and toss

Butterscotch Budino with Salted Caramel Sauce and Whipped Cream – Adapted from Bon Appetit

Serves 10

From Caroline Timmins – Marketing Account Manager

“A budino is an Italian pudding. This delicious recipe evokes the warm flavors of fall and is a great dessert to change things up this Thanksgiving.”


For Budino:

3 cups heavy whipping cream

1 1/2 cups whole milk

1 large egg

3 large egg yolks

1/4 cup cornstarch

1 cup plus 2 tablespoons (packed) dark brown sugar

1/2 cup water

1 1/2 teaspoons coarse kosher salt

5 tablespoons unsalted butter

1 1/2 tablespoons dark rum

For Salted Caramel Sauce:

1 cup heavy whipping cream

½ cup packed dark brown sugar

2 tablespoon unsalted butter, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon flaky sea salt, or to taste

Homemade or store-bought whipped cream for topping


For Budino:

1. Mix cream and milk in large bowl 2. Whisk egg, egg yolks, and cornstarch in medium bowl 3. Stir sugar, 1/2 cup water, and salt in heavy large pot over medium-low heat until sugar dissolves 4. Increase heat to medium-high and boil without stirring until mixture turns thick, syrupy, and dark amber, occasionally swirling pot and brushing down sides with wet pastry brush, about 7 minutes 5. Immediately whisk in cream mixture (mixture will bubble vigorously). Stir to dissolve caramel bits. Bring mixture to boil, watching closely to prevent mixture from bubbling over, then reduce heat to medium 6. Gradually whisk half of hot caramel mixture into egg mixture. Return mixture to pot, whisking to blend 7. Whisk over medium heat until custard boils and is very thick, about 2 minutes. Remove from heat. Add butter and rum; stir until melted and smooth. Strain 8. Divide custard among ten 6-ounce glasses or cups. Chill uncovered until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated

For Caramel Sauce:

1. Combine the cream, brown sugar and butter in the bottom of a medium, heavy saucepan over medium-high heat 2. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally in the beginning and more frequently as it reduces and thickens. You’ll know it’s done when it becomes thick and smells toasty 3. Stir in the vanilla and salt. DO AHEAD: Caramel sauce can be made 1 day ahead. Cover and chill


1. Place 1 budino on each of 10 plates 2. Reheat caramel sauce just until warm 3. Spoon 1 tablespoon caramel sauce over each budino 4. Spoon dollop of whipped cream over

Vanessa’s Baked Acorn Squash

Serves 4-6

From Vanessa Arce – Marketing Account Manager

“This dish is incredibly easy yet rich with seasonal flavors.”


2 Acorn Squashes

2 tablespoons of butter

4 tablespoons of brown sugar

4 teaspoon maple syrup

Dash of salt


1. Preheat oven to 400° F 2. Using a strong chef’s knife, cut the acorn squash in half lengthwise from stem to end 3. Use a spoon to scoop out the seeds in the center of each half 4. Place each half in a baking pan, cut side up 5. Coat the inside of each half with the butter, salt, and brown sugar 6. Drizzle a teaspoon of maple syrup on to each of the 4 halves 7. Bake in the over for 1 hour and 15 minutes until the squash is very soft and the tops are browned 8. Remove from oven and let cool slightly before serving 9. Spoon any of the buttery sauce left in the pan on top 

Maple-Pecan Sweet Potato Mash – Adapted from

Serves 4

From Robin Coleman – Capital City Marketing Manager

“This great side almost tastes like pumpkin pie, without all the calories!”


1/4 cup chopped pecans

6 tablespoons maple syrup

1/4 teaspoon orange zest

1 cinnamon stick

1/4 teaspoon ground cloves

2 large sweet potatoes, baked


1. Preheat oven to 300° 2. Place the pecans in a single layer on a baking sheet. Bake about 10 minutes or until pecans are fragrant and begin to darken. Remove from oven, and set aside 3. In a small saucepan, combine maple syrup, orange zest, cinnamon stick, and ground cloves. Bring to a gentle simmer. Remove from heat, and let stand about 5 minutes 4. Gently scoop out insides of the baked sweet potatoes, and place in a heatproof bowl. Using a potato masher or large fork, mash until there are no lumps left. Heat in microwave on HIGH for 3 minutes 5. Remove the cinnamon stick from the warmed syrup, and discard. Pour the syrup over the mashed sweet potatoes, and top with the toasted pecans. Serve immediately  

Orange Cranberry Sauce – Adapted from Rachel Ray Magazine

Serves 8

From Emily Thompson – Marketing Account Manager

“Once you try this recipe, you’ll never go back to the canned stuff!”


Zest and juice of 1 orange

1/2 cup sugar, plus more if desired

Pinch salt

1 12 ounce bag  fresh cranberries, rinsed


1. In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes 2. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired 3. Let the sauce cool to room temperature before serving

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