Appetizers

Bahamian Conch Fritters

Kristy Morris | Corcoran CA Christie Bahamas | Nassau, THE Bahamas

1. Heat the oil in a large cast-iron skillet or a deep fryer to 365°F (185°C). 2. In a bowl, mix the flour and baking powder. 3. Season the mixture with cayenne pepper, salt, pepper, red pepper flakes, and dried thyme. 4. Mix in the egg, water, tomato paste, conch meat, yellow onion, and green bell pepper. Be careful not to overmix. 5. Let the batter sit for at least 10 minutes to hydrate the flour and activate the baking powder. 6. Drop the batter by rounded tablespoons into the hot oil and fry until golden brown. 7. Remove the fritters with a slotted spoon and drain on paper towels. 8. Meanwhile, make the dipping sauce. In a bowl, mix the mayo, ketchup, lime juice, and hot sauce or pepper sauce. Mix the mayo alone first before adding the other ingredients, so the sauce does not become lumpy. 9. Serve the fritters with the sauce on the side.

You can freeze your conch fritter batter and use it later. When ready to use, remove the batter from the freezer and let it stand at room temperature until defrosted. Pour into a large bowl, add 1 teaspoon of baking powder, and mix until the baking powder is blended in. If the consistency is off, you can adjust the batter with flour or water as needed. You may also need to add seasoning to correct the flavor.

1 quart oil (for frying) 1 cup all-purpose flour (sifted) 1 tsp. baking powder 1 egg 1⁄2 cup water 1 tsp. tomato paste Ground cayenne pepper, to taste Red pepper flakes, to taste Pinch of dried thyme Salt, to taste Ground black pepper, to taste 1 cup chopped tenderized conch (can substitute with chopped shrimp or chopped sea moss) 1⁄2 yellow onion, chopped 1/4 green bell pepper, chopped fine

INGREDIENTS

1 Tbsp. mayo 2 Tbsp. ketchup 1 Tbsp. fresh lime juice 1 tsp. any hot sauce or pepper sauce

FOR THE DIPPING SAUCE

NOTES

Prosciutto & Parmesan Pinwheels

DALE LINE | CORCORAN’S WEST SIDE GALLERY | NEW YORK, NY

INGREDIENTS

1 package puff pastry, thawed overnight in the refrigerator 4 Tbsp. Dijon mustard 1 package thinly sliced prosciutto Freshly grated Parmesan cheese

1. Preheat oven to 450°F (230°C). 2. Lay a sheet of parchment paper on your work surface and generously sprinkle Parmesan over it. 3. Place one sheet of thawed puff pastry on top of the Parmesan. Roll out the pastry into a roughly 10-by-12-inch rectangle. 4. Spread 2 tablespoons of Dijon mustard evenly over the pastry, leaving a 1-inch border on all sides, and arrange a single layer of prosciutto on top. 5. Starting from the long edge, roll the pastry into a tight log. 6. Wrap the roll in parchment and chill for at least 1 hour (or 20 minutes in the freezer) until firm. 7. Slice the roll into approximately 1/4-inch pinwheels and place the slices on a parchment-lined baking sheet. Bake for 15 to 20 minutes, or until golden brown.

A Line family holiday tradition — and there are never any leftovers. Splurge on good-quality ingredients for the best flavor. Makes two rolls and approximately 30 pinwheels. Replace the mustard and prosciutto with pesto for a flavorful vegetarian version. Rolls can be prepared up to three days in advance; wrap tightly in plastic wrap and refrigerate until ready to slice and bake.

1. Preheat the oven to 400°F (205ºC). Line two baking sheets with foil and top each sheet with a wire baking rack. Alternatively, if you do not have wire racks, spray the foil generously with cooking spray before adding the wings. 2. In a small bowl, mix together the baking powder, smoked paprika, dried oregano, garlic powder, rosemary, cayenne (if using), and kosher salt into a spice rub. Set aside. 3. Pat the chicken wings very dry using paper towels. Add to a large bowl, drizzle with avocado oil, and toss to coat. Add the spice rub mixture and toss again until each wing is evenly coated. 4. Evenly distribute the wings between the two trays, arranging them skin-side up. Transfer to the oven and bake until golden and crisp, about 35 to 45 minutes, rotating the sheets halfway through. 5. While the wings bake, make the sauce. In a food processor or high-speed blender, add the feta, Greek yogurt, mayo, garlic, lemon juice and zest, red wine vinegar, dried oregano, garlic powder, kosher salt, black pepper, and dill. Blend on medium-low for about 30 seconds, scraping down the sides, until the mixture is smooth and creamy. 6. Transfer to a bowl. Stir in the chopped chives until well combined. Adjust seasonings for taste. 7. Once the wings are cooked through, remove them from the oven and transfer to a large bowl. Toss with lemon zest, parsley, and dill. Taste for seasoning and add more salt as needed. 8. Transfer to a platter and serve with the feta sauce for dipping.

4 oz. feta 1/4 cup whole milk Greek yogurt 1/2 cup avocado oil mayo 3 cloves garlic, minced 2 Tbsp. lemon juice 2 tsp. lemon zest 1 Tbsp. red wine vinegar 2 tsp. dried oregano 1 tsp. garlic powder 1/4 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/4 cup fresh dill 1/4 cup chopped chives

FOR THE SAUCE

2 tsp. baking powder 2 tsp. smoked paprika 2 1/2 tsp. dried oregano 2 1/2 tsp. garlic powder 1/2 tsp. dried rosemary 1/4 tsp. cayenne pepper, optional 1 1/2 tsp. kosher salt, plus more to taste 3 1/2 lb. split chicken wings (also referred to as party wings) 2 Tbsp. avocado oil

INGREDIENTS

TAYLOR JOSEPH | CORCORAN’S PALM BEACH OFFICE | PALM BEACH, FL

Greek-Inspired Chicken Wings

3 tsp. lemon zest 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill

FOR FINISHING

1. In a large saucepan, bring the stock, ginger, garlic, lemongrass, and red chili to a simmer. Add the vegetables and cook until soft. Add the coconut milk, soy sauce, sugar, mushrooms, half the cilantro, and 3 tablespoons of lime juice. Simmer for 5 minutes. 2. Right before serving, add the additional lime juice and the remaining fresh cilantro. 3. Optional: Serve with hot jasmine brown rice orquinoa. If you’d like to include protein, add tofu or chickpeas at the beginning.

3 cups vegetable stock 4 Tbsp. fresh ginger, peeled and minced 1 Tbsp. garlic cloves, minced 1 (3-inch) stalk lemongrass, minced, or 2 Tbsp. lemongrass paste 1 fresh red chili, sliced 2 cups vegetables of your choice,chopped 1 can (15 oz.) unsweetened coconut milk 2 Tbsp. soy sauce 1 Tbsp. sugar 1 cup sliced mushrooms 3 Tbsp. fresh cilantro, chopped 3 Tbsp. lime juice, plus 2 Tbsp. for serving

INGREDIENTS

This is the soup I make whenever it’s cold and rainy out. It’s bright and savory, and a little spicy. A bowl of this just makes me feel warm and cozy inside. Aroy mak mak!

MIRIAM MILLER | CORCORAN MCENEARNEY | ALEXANDRIA, VA

Thai Coconut Soup

1. Preheat the oven to 350°F (175°C). 2. Add all ingredients into a medium-sized bowl and stir until incorporated. 3. Spoon mixed ingredients into a greased, rectangular, oven-safe dish. Sprinkle the top with a little extra Parmesan cheese. Bake for about 20 minutes, or until the top is bubbly and golden brown. 4. Serve with your choice of cracker or chips.

1 1/2 cans of quartered artichoke hearts, drained 10 jarred jalapeños, chopped 1/2 cup spinach (frozen is best, but make sure the water is squeezed out) 1 cup Parmesan cheese, shredded 1 cup mayo

INGREDIENTS

This is a family entertaining staple for holidays, special occasions, dinner parties, or football Sundays. You’ll want to use artichoke hearts that are canned in water, not oil. For the most even bake, use a rectangular dish that’s 7-by-5 to 10-by-7 inches in size.

REBECCA KESTEN-JOHNSON | CORCORAN HORIZON REALTY | TORONTO, CANADA

Spinach & Artichoke Dip

• Tuna quality matters; use sashimi-grade ahituna for clean flavor and easier slicing. • Chill before serving; refrigerating the assembled rolls for 10 minutes helps them firm up and hold shape. • If you prefer an extra spicy serrano sauce, keep the pepper seeds in. Remove them for a milder taste.

NOTES

1. Prepare the tuna. Slice into thin, even slices. The 7 ounces should give you about 10 slices. Lay the slices flat on a plate or cutting board. 2. Prepare the avocado. Cut the avocado into 10 thin slices. Try to keep them uniform so the rolls come out even. 3. Assemble the rolls: Place a small spoonful of spicy crab mix, surimi, or Tampico crab on each tuna slice. Add one slice of avocado on top of the filling. Carefully and tightly roll each tuna slice into a cigar shape. 4. Prepare the cucumber base: Use a spiralizer or julienne peeler to make cucumber noodles. Optionally, you can peel the cucumber first before making the noodles. 5. Make the orange dressing: In a bowl, whisk all the ingredients together until smooth. Make sure to taste and adjust; add a touch more soy sauce for saltiness or orange juice for freshness. Keep refrigerated until serving. 6. Make the serrano sauce: Blend all ingredients until smooth. Add more water 1/2 teaspoon at a time if you want to thin it out. 7. Serve: Arrange the tuna rolls on a bed of cucumber noodles and drizzle with the orange dressing and serrano sauce (serve extra on the side). Optionally garnish with sesame seeds, microgreens, or a touch of soy sauce.

1/4 cup fresh orange juice 1 Tbsp. soy sauce 1 tsp. rice vinegar (or white vinegar) 1 tsp. honey (optional, for balance) 1 tsp. sesame oil Pinch of salt Pinch of black pepper

FOR THE ORANGE DRESSING

7 oz. fresh tuna (sashimi-grade) 7 oz. spicy crab mix, surimi, or Tampico-style crab salad 1/4 avocado 1 cucumber

INGREDIENTS

MICHELLE HARRINGTON | CORCORAN THE BAJA REAL ESTATE CO | CABO, MEXICO

Tuna Curricanes (Curricanes de Atún)

Curricán is a fishing technique that involves dragging trolling lures behind a moving boat. Originating in Cabo San Lucas, this creative dish honors local fishermen and showcases Baja’s culinary talent. Thin slices of the day’s catch are rolled around a colorful mix of carrot noodles, cucumber, and crab meat, offering a balanced blend of textures and flavors that recalls the multicolored skirts of a lure moving with the current — hence the name.

2 serrano peppers (fresh) 2 Tbsp. lime juice 1 Tbsp. olive oil 1 Tbsp. water 1 pinch salt 3 to 4 cilantro leaves (optional, for alighter green finish)

FOR THE SERRANO SAUCE

1. In a pot large enough to feed your specific crowd, boil the chicken and season it to taste. Preheat the oven to 350°F (175°C). 2. Remove the boiled chicken and separate the meat from the bones. Add the sausage and chicken meat back to the pot with the cooking broth and bring it to a boil. 3. Pour the rice into the boiling broth and move it all around to distribute evenly, but do not stir it over and over. Rice should be just an inch or so below the level of the broth. Bring it to a rapid boil. When the broth is halfway boiled out, and you see the rice is getting a bit “fluffy,” put the lid on the pot and place it in the oven. 4. Keep the covered pot in the oven for 30 minutes. This helps heat surround the pot and cook from all sides without burning the bottom of the rice. 5. Turn off the oven and let the pot rest for 5 to10 minutes. Garnish with finely chopped green onions, if desired.

1 large chicken 3 cups long-grain rice 2 lb. all-beef sausage, sliced in rounds Chicken broth, from boiling the chicken Salt and pepper, to taste Green onions (optional)

INGREDIENTS

This locally famous one-pot dish is a staple on the South Carolina coast, where I was born and raised. The name comes from the low-lying wetlands around our area there. It’s fairly simple to prepare, made up of only chicken, rice, and sausage — cooked in the chicken’s broth to a “boggy” consistency. I’ve been told it started back in the early 1920s, usually for feeding a crowd of farmers after gathering tobacco, which is what my family did. It’s made in a huge pot and can serve a lot of people easily, but the recipe can take years to get “just right.” The way we cook it, we usually just eyeball the amounts, but I’ll give measurements so everyone can try this coastal southern specialty. Serves 12.

DANA GALLI | CORCORAN HM PROPERTIES | CHARLOTTE, NC

Coastal South Carolina Chicken Bog

1. Take the brioche bun, lightly dressing the outsides in mayo. Sear the outsides so it has a nice crunch. 2. Lay down the sliced peppers and diced onions, “bedding” the bun. 3. Begin cooking your sausage, preferably on a grill. Pan-seared works as well. If it’s thicker, don’t be afraid to crank the heat to make sure it’s fully cooked through. Place the sausage into the bun. 4. Heat marinara until bubbling and pour generously onto dog. Use enough to ensure it’s not dry. 5. Cut thin 1/2-inch strips of mozzarella. (I only use a few, but feel free to use more!) Place the mozzarella strips over the sausage. 6. Rip a couple basil leaves into halves, to fill in between the mozzarella gaps. 7. Huzzah! Sprinkle with Parmesan, if you’re in adazzling mood.

1 brioche bun 1 Tbsp. mayo 1 sweet Italian sausage (6 in. or larger) 1 whole green pepper, sliced 1/2 onion, diced 1/4 cup of marinara sauce (but don’t be afraid to do more!) Fresh mozzarella 2 whole basil leaves (torn in half) Grated Parmesan, optional

INGREDIENTS

I started a gourmet hot dog business with my partner, called WEENdogs. For our magnum opus, we source premium sweet Italian sausage from Emily’s Pork Store, a neighborhood staple in Williamsburg. We take a brioche bun, lightly dress the outsides in mayo, then sear it on the grill for a nice crunch, putting in a bed of grilled onions and peppers. Then we combine that with marinara sauce, strips of the freshest mozzarella you get your hands on, and top it all off with basil.

DOLOREAN DEREN | CORCORAN’S PARK AVENUE SOUTH OFFICE | NEW YORK, NY

Brooklyn Classic

1. In a heavy, large kettle, cook the onions and garlic in the oil over moderate heat, stirring until the onions are softened. 2. Add the beef and cook the mixture, stirring and breaking up the lumps until the beef is no longer pink. 3. Add the chili powder, paprika, cumin, coriander, allspice, oregano, cayenne, cinnamon, cloves, and mace. Cook and stir the mixture for 1 minute. 4. Add the bay leaf, water, tomato sauce, vinegar, and molasses and simmer uncovered for 2 hours, stirring occasionally and adding more water if necessary to keep the beef barely covered, until it is thickened but soupy enough the be ladled. 5. Discard the bay leaf and season with salt and pepper to taste.

3 onions, chopped 6 garlic cloves, minced 3 Tbsp. vegetable oil 4 lb. lean ground beef (90/10 recommended) 1/3 cup chili powder 2 Tbsp. sweet paprika or regular paprika 2 tsp. ground cumin 1 tsp. ground coriander 1 tsp. allspice 1 tsp. dried oregano 1/2 tsp. cayenne pepper 1/2 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground mace 1 bay leaf 3 cups water 16 oz. tomato sauce 2 Tbsp. red or white wine vinegar 2 Tbsp. molasses Salt and pepper, to taste

INGREDIENTS

It’s not strictly a holiday meal, but it is a very flavorful, hearty, and aromatic dish for a cold winter’s night! Serve it as-is or in the traditional Cincinnati “five-way” style, ladling the chili over spaghetti and topping with beans, onion, cheddar cheese, and oyster crackers.

DAVID HOWELL | CORCORAN MCENEARNEY | ARLINGTON, VA

Cincinnati Chili

1. Render the bacon in a large Dutch oven over medium heat until crisp, then transfer it to a plate, leaving the fat in the pot. 2. Season the chicken pieces with salt and pepper. Add the butter and olive oil to the pot, then brown the chicken in batches until golden on all sides. Remove and set aside. 3. Add the onion and carrots to the pot and sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute. 4. Sprinkle the flour over the vegetables and stir until evenly coated. 5. Pour in the bourbon and wine, scraping up any browned bits from the bottom of the pot. Add the chicken stock, bay leaves, thyme, and reserved bacon. Return the chicken to the pot. 6. Bring to a gentle simmer, cover, and cook for 45 minutes. 7. While the chicken braises, sauté the mushrooms and pearl onions in a small skillet with a little butter until lightly browned. 8. After 45 minutes, add mushrooms and onions to pot. Simmer uncovered for another 15 more minutes to meld flavors and slightly thicken the sauce. 9. Taste and adjust seasoning, then sprinkle with parsley. Serve with crusty bread or buttered noodles.

1 whole chicken (about 4 lb.), cut into 8 pieces 6 oz. thick-cut bacon or lardons, diced 2 Tbsp. unsalted butter 1 Tbsp. olive oil 1 medium yellow onion, chopped 2 peeled carrots, sliced into 1/2-inch rounds 2 garlic cloves, minced 2 Tbsp. all-purpose flour 1/2 bottle Hillrock Solera Aged Bourbon (Pinot Noir or Cabernet Cask Finish) 1/2 bottle red wine 1 cup chicken stock 12 pearl onions, peeled 8 oz. cremini or button mushrooms, quartered 2 bay leaves 4 sprigs fresh thyme Salt and freshly ground black pepper 2 Tbsp. chopped fresh parsley (for garnish)

INGREDIENTS

My husband, Jeffrey, makes the best coq au vin. He augments the wine with bourbon from Hillrock Estate Distillery, which our family operates on the grounds of our country house in the Hudson Valley. Despite this spirited plot twist, the “vin” also presents through the whiskey: After aging in our solera, a system traditionally used in winemaking, select batches are finished in Napa Cabernet casks and Oregon Pinot Noir barrels, pairing perfectly with this recipe. We sustainably grow all the grain for our Field-to-Glass® whiskeys and are fortunate to live where we can source many needed ingredients from farms nearby, making this preparation truly expressive of the local terroir. Serves 4 to 6.

CATHY FRANKLIN | CORCORAN’S EAST SIDE OFFICE | NEW YORK, NY

Hillrock Bourbon Coq au Vin

1. In a small earthenware pot, melt the butter and beef marrow. Separately, heat the meat broth. 2. Add the grated bread to the butter mixture, stirring with a wooden spoon to absorb all the fat. 3. While stirring, gradually add the hot broth. 4. Let the sauce cook slowly over low heat for acouple of hours, stirring occasionally. 5. At the end of cooking, adjust the salt and add a sprinkle of pepper and cheese. 6. The pearà sauce should be creamy, so adjust the consistency as needed by adding a little morebroth or grated bread.

2.2 lb. beef 1 half chicken 2 medium carrots 1 white onion, cut into pieces 2 celery stalks 1 garlic clove 1.1 lb. beef tongue 1 cotechino (Italian pork sausage) Coarse salt, for serving

FOR THE BOILED MEAT

The words bollito con la pearà evoke, in every Veronese heart, traditions, family gatherings, and joy. It’s the dish that signals the start of winter, when Sundays are spent around the table enjoying a simple yet meaningful meal. The love for bollito con la pearà is hard to explain unless you grew up in Verona. There’s no dish more evocative of celebration, childhood memories, and the magic of pots simmering for hours as grandmothers and mothers prepared the beloved sauce of bread, bone marrow, broth, and plenty of pepper.

MADDALENA MAGRI | CORCORAN MAGRI PROPERTIES | LAKE GARDA, ITALY

Bollito Con La Pearà

Olive oil or butter 2.8 oz. bone marrow 4 cups meat broth 7 oz. grated stale bread 2 Tbsp. freshly ground black pepper 2 Tbsp. grated Grana Padano cheese Salt, for taste

INGREDIENTS FOR LA PEARÀ (VERONESE PEPPERED SAUCE)

PREPARE THE SAUCE

1. Brown the sausage. Add onions and garlic, stirring until soft but not brown — about 5 minutes. 2. Add carrots, zucchini, and bell peppers. Sauté. 3. Add wine, chicken broth, tomatoes, basil, and oregano. Bring to a boil. 4. Add orzo and simmer 20 minutes. Season with salt and pepper to taste. 5. Ladle into bowls and add Parmesan to taste. Can be prepared in advance, refrigerated, reheated, and served the next day or two.

2 Italian sausages 2 medium onions, finely chopped 2 garlic cloves, chopped 4 carrots, peeled and sliced 4 small zucchini, sliced or diced 2 green bell peppers, diced with seeds and membranes removed 1 cup dry white wine 80 oz. (10 cups) chicken broth 2 cans (24 oz. each) crushed tomatoes in tomato purée 2 tsp. dried basil 1 tsp. dried oregano 1 cup uncooked orzo Salt and pepper, to taste Parmesan cheese, freshly grated

INGREDIENTS

This recipe was passed down by my mother, who lives in Dayton, Ohio. I come from a fairly large and mostly Italian family, and when we all get together for Thanksgiving or Christmas, usually a day or two before, there are many mouths to feed before the actual holiday meal. This is such a hearty, welcome meal — soup, bread, salad — that everyone delights in and looks forward to before the big family soirée. It’s easy to make and best made a day or two ahead of time so all the flavors meld together. Serves about 18 to 20 people.

JUDIE SIMPSON | CORCORAN PRIME | PORTLAND, OR

Italian Sausage Soup

1. In a bowl, combine the chicken with onions, garlic, ginger, turmeric, pepper, optional paprika, salt, and olive oil. Marinate for 1 to 2 hours or overnight in the refrigerator. 2. Warm your tagine or pot over medium heat. Add the chicken mixture and cook, stirring occasionally until the onions soften and the chicken browns slightly (about 10 to 15 minutes). 3. Add 1/2 cup water or stock, cover, and reduce heat to low. Simmer gently for 40 to 50 minutes, turning the chicken occasionally until tender and cooked through. Add a bit more water if needed to keep some sauce. 4. Stir in the olives and preserved lemon slices. Simmer uncovered for 10 more minutes so the flavors meld and the sauce thickens slightly. 5. Taste the sauce and adjust salt or lemon juice as needed. Sprinkle with parsley or cilantro.

1 whole chicken (about 3 lb./1.4 kg), cut into pieces 2 medium onions, finely chopped 3 garlic cloves, minced 1 tsp. ground ginger 1 tsp. ground turmeric (or a few threads of saffron) 1/2 tsp. ground black pepper 1 tsp. paprika (optional, for color) 1 tsp. salt (adjust to taste) 1/4 cup olive oil 1/2 cup water or chicken stock

INGREDIENTS

This is a traditional Moroccan recipe that people often eat with family, at parties, and on special occasions. Tagines are an important part of Moroccan cooking, and this chicken with olives and preserved lemons is one of the most well-known and loved versions, both in Morocco and around the world. A tagine (or tajine) describes both a traditional North African clay cooking pot and the dish cooked inside it. The pot itself has a wide, shallow base and a tall, conical lid that traps steam and lets it drip back down, keeping food moist and flavorful during slow cooking. If you don’t have the tagine, you can substitute a modern alternative, such as a Dutch oven or heavy-bottomed casserole pot.

FOUZIA KHALILD | CORCORAN MCENEARNEY | MCLEAN, VA

Moroccan Chicken Tagine with Olives and Preserved Lemons

1 cup green olives (preferably cracked or Moroccan-style) 1 preserved lemon, pulp removed and rind sliced thinly 2 Tbsp. fresh parsley or cilantro, chopped

FOR GARNISH AND FLAVOR

1. Slightly beat the 3 egg yolks, then add the sugar and beat to incorporate. 2. In the top of a double boiler set over simmering water, pour in the egg yolk mixture and add the pumpkin, milk, 1/4 tsp. salt, cinnamon, and nutmeg. Add in gelatin. Stir until thickened. Remove from heat and set aside to cool. 3. In a clean bowl, beat the 3 egg whites and add the other 1/4 tsp. salt. Beat until stiff peaks form. Fold the egg whites into the cooled pumpkin mixture. 4. Line a pie pan across the bottom and around the sides with the gingersnap cookies. Pour in the pumpkin filling. Refrigerate overnight or until firm. Top with whipped cream if desired.

1 Tbsp. gelatin dissolved in 1/4 cup of warm water 3 eggs, separated into yolks and whites 1/2 cup sugar 1 1/4 cup canned pumpkin 1/2 cup milk 1/4 tsp. salt and an additional 1/4 tsp. salt for meringue topping 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1 package of gingersnap cookies

INGREDIENTS

Our family’s traditional pumpkin pie dessert is refrigerated rather than baked, with the most fabulous gingersnap cookie bottom.

DOROTHY ZEIDMAN | CORCORAN’S SOHO OFFICE | NEW YORK, NY

Marge’s Refrigerated Pumpkin Pie

1. Prepare the grape leaves. If using jarred leaves, rinse them gently under cold water to remove excess brine, then drain. If using fresh leaves, blanch them in boiling water for about 1 to 2 minutes until soft, then cool. 2. Make the filling. In a large bowl, combine the rice, chopped onion, tomato paste, hot pepper paste or paprika, minced garlic, olive oil, herbs (if using), salt, pepper, and cumin. If using meat, add the raw ground beef and mix thoroughly. 3. Assemble the rolls. Lay one grape leaf flat, shiny side down, stem end facing you. Place about 1 tsp. of filling near the base of the leaf. Fold the bottom over the filling, then fold in the sides, and roll it up tightly into a small cylinder (like a cigar). Repeat with the remaining leaves and filling. 4. Layer and cook. Line the bottom of a wide pot with a few torn or extra grape leaves to prevent sticking. Arrange the rolled sarmas snugly in layers. Add enough water over the sarmas to cover them by about an inch. Place a heatproof plate on top of the rolls to keep them from floating or unrolling. 5. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 45 to 60 minutes, until the rice (and meat, if using) is fully cooked and the leaves are tender. 6. Serve. Let the sarma cool slightly before serving. Drizzle with a bit of olive oil and fresh lemon juice. Serve warm or at room temperature with plain or garlic yogurt on the side.

1 jar (about 50 to 60) preserved grape leaves. Alternatively, use fresh ones. 1 cup uncooked short-grain rice 1 large onion, finely chopped 3 Tbsp. tomato paste 1 Tbsp. hot pepper paste (acı bibersalçası) or 1 tsp. paprika 3 garlic cloves, minced 1/4 cup olive oil Salt, black pepper, and cumin, to taste Optional: 1/2 to 3/4 lb. (250 to 350 g.) ground beef 2 Tbsp fresh dill or mint, finely chopped

INGREDIENTS

Sarma originated in Turkish cuisine and spread throughout Greece, the Balkans, and the Middle East. This dish is served with lemon or yogurt sauce. Each region’s version differs slightly, but all share the same comforting essence: tender grape leaves wrapped around a fragrant, slow-cooked filling. Chef’s note: For the most delicious experience, it’s best enjoyed with ground meat.

SEYMA ERYENER | CORCORAN INFINITY PROPERTIES | EDGEWATER, NJ

Sarma (Stuffed Grape Leaves)

1. Prep and cook the fish. Cut the fish into small, even cubes, about 1 inch. Place in a non-reactive bowl (glass or ceramic). Add the lime and orange juices, tossing to coat the fish evenly. Cover and refrigerate for 30 minutes, or until the fish appears opaque and “cooked” by the citrus. 2. Combine ingredients: Add the shrimp, diced peppers, onion, pineapple or mango, cilantro, and jalapeño. Drizzle with olive oil and gently toss. Add salt and pepper to taste. 3. Chill, serve, and garnish: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend. For serving, gently fold in diced avocado and tomatoes and top with fresh cilantro and lime wedges. Serve in small glasses, shells, or lettuce cups for a festive presentation.

1 cup cherry tomatoes 1 avocado, sliced or diced Extra cilantro and lime wedges, for serving

FOR GARNISH

2 lbs. whitefish (such as snapper, halibut, or mahi-mahi); fresh preferred 1 lb. pre-cooked shrimp, peeled and deveined 1 cup red, orange, and yellow bell pepper, finely diced 1 small red onion, julienned 1/2 cup fresh pineapple or mango, finely diced 1/4 cup fresh cilantro, chopped 1 jalapeño, finely minced (optional) 1 cup freshly squeezed lime juice (about 10 limes) Juice of 1 orange, squeezed 2 Tbsp. olive oil Salt and pepper, to taste

INGREDIENTS

A light, colorful seafood salad perfect for oceanfront gatherings. Fresh lime and orange juices “cook” the fish in true ceviche fashion, with a burst of red and green hues that capture the spirit of the holidays. This version brings a tropical twist with fresh citrus, herbs, and a hint of island heat, creating a dish that’s both sophisticated and effortless to prepare. Serves 12 to 18.

CLAUDIA CASTANO | CORCORAN PUERTO RICO | SAN JUAN, PR

Ocean Holiday Medley

1. In a small bowl, make a vinaigrette. Whisk together olive oil, blood orange juice, lemon juice, Dijon mustard, salt, and pepper until emulsified. 2. In a large bowl, combine fennel, orange segments, and mint. Drizzle the salad with the vinaigrette and toss gently to coat. 3. Taste and adjust with salt, pepper, or red pepper flakes. Serve immediately.

2 Tbsp. extra-virgin olive oil 1 Tbsp. fresh blood orange juice 1 tsp. fresh lemon juice 1/2 tsp. Dijon mustard 1 large fennel bulb, trimmed and thinly sliced, about 2 cups 2 blood oranges (or a mix of blood and navel oranges), peeled, pithed, and segmented 2 Tbsp. fresh mint leaves, torn Kosher salt and freshly ground black pepper, to taste Pinch of crushed red pepper flakes (optional)

INGREDIENTS

Inspired by a traditional fennel salad from the Campania region of Italy, my version adds a modern American twist by using blood orange and fresh mint. Serve as a starter, a side, or a palate cleanser between courses.

ROSS VALVANO | CORCORAN’S SOHO OFFICE | NEW YORK, NY

Fennel Salad with Blood Orange & Mint

1. Preheat the oven to 350ºF (175ºC). 2. Boil the squash for 5 minutes. Drain and mash slightly. Add carrot, onion, cream of chicken soup, pimentos, and sour cream. 3. Melt the butter and combine with the stuffing mix. Add half to the squash and mix to combine. Top casserole with remaining half. 4. Place in a buttered oblong oven-safe dish and bake for 20 to 25 minutes.

2 lbs. yellow squash, sliced 1 carrot, grated fine 1 onion, chopped fine 1 can (10.5 oz.) cream of chicken soup 1 small jar (4 oz.) of pimentos 1/2 pint sour cream 1 package herb seasoned stuffing mix 1 stick (8 Tbsp.) butter

INGREDIENTS

This is a family favorite, handed down from a beloved aunt who always made everyone feel welcome and loved. She was a wonderful cook and contributed many recipes to her local Junior League cookbook each year. This is always my favorite side! Serves 8.

SUSIE COLLINS | CORCORAN HM PROPERTIES | CHARLOTTE, NC

Squash Casserole

1. In a large saucepan, heat the fig vinegar, light brown sugar, fresh ginger, cinnamon, cloves, water, lemons, orange, lemon and orange zest, and pears over medium-high heat until boiling. 2. Add half of the cranberries (1 1/2 cups) and all the raisins and simmer, stirring occasionally until the cranberries start to pop and release their juices, about 10 minutes. 3. Add the remaining cranberries and simmer for another 5 minutes. 4. Remove from heat, let cool, cover, and refrigerate.

1/2 cup fig vinegar 2 1/2 cup light brown sugar 2 Tbsp. fresh ginger root, grated 2 Tbsp. cinnamon 1/2 tsp. cloves 1/2 cup water 2 lemons, grate the peel and set aside. Section the flesh into large pieces and discard the pith. 1 orange, grate the peel and set aside. Section the flesh into large pieces and discard the pith. 3 Bosc pears, peeled, coarsely chopped 3 cups fresh cranberries 1 cup raisins (any color)

INGREDIENTS

Thanksgiving is my all-time favorite holiday because it’s all about family and food! We host every year, and always have lots of friends at the table, too. Every year, my annual “thing” is my Cranberry Fig Chutney. It’s so easy to make and even better if made a few days ahead of time. I make extra every year to have with my Greek yogurt in the morning. My mom likes to put it in her oatmeal.

STEPHANIE ANTON | PRESIDENT, CORCORAN AFFILIATES

Cranberry Fig Chutney

1. Crush the vanilla wafers and pecans using a food processor to grind them into fine crumbs. If you don’t have a food processor, you could also use a blender, or crush the cookies in a Ziploc bag and chop the pecans finely with a knife. 2. Combine the crushed cookies and pecans, softened butter, corn syrup, bourbon, vanilla, powdered sugar, cocoa powder, and salt in a large mixing bowl. Cover the bourbon ball mix with plastic wrap and chill for at least 30 minutes. 3. Shape into approximately 1-inch balls. Since these aren’t baked, you don’t have to be exact — make them as large or small as you like. 4. Roll the balls in the coatings of your choice.

1 1/2 cups crushed vanilla wafers 1/2 cup pecans or walnuts, chopped 1/2 cup unsalted butter, softened 1/4 cup bourbon (or extra, if you dare) 1 Tbsp. light corn syrup 1/2 tsp. vanilla extract 2 cups confectioners’ sugar 2 Tbsp. unsweetened cocoa powder 1/4 tsp. salt Coatings: Extra powdered sugar, cocoa powder, or crushed nuts

INGREDIENTS

Very easy and fun to make. You may dip in chocolate, add nuts, or roll in powdered sugar.

TONI VACKER | CORCORAN PRESTIGE REALTY | HOUSTON, TX

No Bake Bourbon Balls

1. Preheat the oven to 350ºF (175ºC) while you make the caramel. Cover a pan with the sugar, adding a drizzle of water. Caramelize on the stove over medium heat. Swirl occasionally (do not stir) to distribute the sugar in the pan until the mixture is amber in color. Remove from heat. 2. Put the remaining ingredients into a blender and blend until thoroughly mixed. Pour the mixture over the caramel sauce. 3. Put the pan into a water bath (a bigger pan with water about halfway up the side of the flan pan) and bake for 50 minutes. Let cool, then refrigerate. Serve by running a knife along the edges and inverting the flan pan over a plate.

1/2 cup sugar Drizzle of water 6 eggs 1 can (14 oz.) condensed milk 1 can (12 oz.) evaporated milk 1 package (8 oz.) cream cheese 1/2 tsp. vanilla Pinch of salt

INGREDIENTS

Flan is one of the most beloved desserts in Cuba, and you’ll find it at almost every Cuban family gathering. I was born in Cuba and moved to the United States at the age of six months; this recipe is our family’s version, topped with a rich layer of golden caramel.

CARMEN DICK | CORCORAN PREMIER REALTY | WINDERMERE, FL

Flan de Leche (Cuban Flan)

1. Preheat the oven to 325°F (165°C). Mix the crushed graham crackers and melted butter, and then spread on the bottom of a 9-by-11-inch baking dish. It should cover the base of the dish, but not be too thick. Bake for 10 minutes. 2. Take out of the oven and sprinkle a layer of chocolate chips, followed by the walnuts, and then a layer of shredded coconut over the graham cracker crust. 3. Pour the condensed milk over everything (I usually use a little less than 1 can), let it soak through all the ingredients, and then put back in the oven for 20 minutes. 4. Take out, let cool, and cut into small bites.

1 cup graham crackers, crushed 2 oz. (4 Tbsp.) butter, melted 1 cup chocolate chips 1 cup walnuts 1 cup shredded coconut 1 can (14 oz.) condensed milk

INGREDIENTS

My mother-in-law made these for me at Christmas time when I first started dating her son, Paul Young, broker-owner of Corcoran Cayman Islands. They were absolutely incredible and the best dessert I’ve ever had. I was not the best baker, but she showed me how to make them, and they were so easy. I continued to make them every Christmas and still do to this day, 40 years later. I now share the tradition with my daughter, who is an avid baker. Together, we enjoy baking and talking about Nana. Paul’s mom was one of the kindest, sweetest souls I’ve ever known, and she is missed so much. We keep her memory alive in so many ways, but especially at Christmas when we make her famous Hello Dollies.

SKY YOUNG | CORCORAN CAYMAN ISLANDS | GEORGE TOWN, THE CAYMAN ISLANDS

Hello Dollies

1. Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide for the pavlova. Turn paper over so that the pencil outline is facing down. Sprinkle a small amount of extra corn starch lightly on the circle so that pavlova does not stick. 2. When separating eggs, be careful that there is NO yolk in the whites as this will keep whites from beating properly. In a large and very clean bowl, beat whites and pinch of salt until glossy and soft peaks form. Do not overbeat. Add the superfine sugar 1 tablespoon at a time until the mixture makes firm, glossy peaks, but is not dry. Sift the corn starch softly over whites and fold in with vanilla and lemon juice. 3. Spoon the mixture over the circle, mounding it in the center and then spreading outward to make a circle with a slight depression in the center. Bake for 1 hour. Turn off the oven and cool in the oven for 2 hours. Store in an airtight container until ready to serve. 4. To serve: Remove parchment paper and place pavlova on a cake stand or plate for serving. Just before serving, beat the cream with the powdered sugar and 1 teaspoon vanilla. Fill depression across the top of pavlova with the whipped cream and top with your choice of fruit. Do not add cream and fruit ahead of time as this will make the meringue soggy.

4 extra-large egg whites, room temperature 1 cup caster (superfine) sugar 2 tsp. corn starch, plus extra for flouring 1/2 tsp. vanilla extract 1 tsp. lemon juice 1 pint heavy whipping cream 1 Tbsp. powdered sugar Fruit of your choice for the topping

INGREDIENTS

I’ve made this over 100 times. I like using a mix of berries and tropical fruits, such as passionfruit and kiwi. It’s best enjoyed if served the same day.

JULIAN JOHNSTON | CORCORAN’S MIAMI BEACH OFFICE | MIAMI BEACH, FL

Australian Pavlova

1. In a medium saucepan, warm the heavy cream and milk over medium heat until steaming but not boiling. In order, whisk in molasses, vanilla, ginger, cinnamon, nutmeg, cloves, and salt. Remove from heat and let the mixture steep for 5 minutes. 2. In a mixing bowl, whisk the egg yolks and sugar until pale and slightly thickened. 3. Slowly pour the warm cream mixture into the yolks very gradually, whisking constantly to avoid scrambling. 4. Pour the custard through a fine mesh strainer into a large measuring cup or bowl with a spout. This keeps the texture silky. 5. Preheat the oven to 325°F (165°C). Divide the custard into 6 ramekins. Place ramekins in a large baking dish and pour hot water around them until it reaches halfway up the sides.

2 cups heavy cream 1 cup whole milk 2 Tbsp. molasses 1 1/2 tsp. vanilla extract 1 tsp. ground ginger 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. ground cloves A pinch of salt 5 large egg yolks 1/2 cup granulated sugar (plus extra for torching) Optional garnishes: Tiny gingerbread cookies, whipped cream, or nutmeg.

INGREDIENTS

This is Christmas comfort dressed in its finest — familiar, elegant, and just a little bit magical. Silky creamin fused with molasses and winter spices rests beneath a glass-thin caramel shell, ready to crack with that perfect spoon tap.

COREY BIRGER | CORCORAN REVERIE | NASHVILLE, TN AND NORTHWEST FL

Gingerbread Crème Brûlée

1. Preheat the oven to 350°F (175°C). 2. Place the pie crust in a 9-inch deep-dish pie plate. Crimp the edges with a fork or flute using your fingers. Chill the crust in the refrigerator for 10 minutes while you prepare the filling. 3. In a large bowl, whisk together the eggs, corn syrup, brown sugar, flour, melted butter, bourbon, vanilla, and salt until smooth and fully combined. 4. Stir in the chocolate chips and pecans. Pour the filling into the chilled pie crust. 5. Bake the pie on the middle rack (or lower third) of the oven for 50 to 60 minutes, or until a knife inserted into the center comes out clean. 6. Allow the pie to cool completely on a wire rack before slicing. Serve with a generous scoop of vanilla ice cream or a swirl of whipped cream for the perfect finish.

1 ready-to-bake pie crust 4 large eggs, lightly beaten 1 cup light corn syrup 1 cup light brown sugar 1 Tbsp. all-purpose flour, sifted 1/2 cup (1 stick) salted butter, melted and slightly cooled 1/4 cup bourbon 1 tsp. vanilla extract 1/4 teaspoon salt 1 cup semi-sweet chocolate chips 1 cup (4 oz.) pecans, coarsely chopped Optional, for serving: vanilla ice cream or whipped cream

INGREDIENTS

I promise this pecan pie will become a family favorite. It’s an indulgent, decadent dessert with deep flavor and a little kick that’s sweet, nutty, slightly boozy, and completely irresistible.

NICOLE LOPEZ | CORCORAN GENESIS | KATY, TX

Nicole’s Decadent Texas Pecan Pie

After 20 to 30 minutes of baking, use a pie crust shield or strips of foil to prevent the edges from over-browning. If the top is browning too quickly, loosely tent the pie with foil.

NOTES

• Can be made with regular flour or gluten-free; they taste great regardless, and no one can tell the difference. • The real trick is to make sure you use a good quality pizzelle iron and don’t overcook. It takes less than 60 seconds once you press the dough into the iron.

NOTES

1. Whisk together the flour, granulated sugar, and baking powder in a medium bowl. With a wooden spoon, stir in eggs, butter, and anise (or vanilla) extract. The batter should be thick and soft. 2. Heat pizzelle iron according to the manufacturer’s directions. Grease with nonstick cooking spray. Spoon batter onto the hot pizzelle iron. Bake until lightly golden brown, 45 to 60 seconds. 3. Remove hot pizzelles from the iron. Transfer to a wire rack to cool. Dust cooled pizzelles with powdered sugar, if desired.

1 3/4 cups flour 3/4 cup granulated sugar 2 tsp. baking powder 3 large eggs 1/2 cup (1 stick) butter, melted and cooled slightly 1/2 tsp. anise extract (or 1 tsp. vanilla extract) Nonstick cooking spray Powdered sugar, if desired

INGREDIENTS

We always include pizzelles as part of our holiday celebrations. Since they are such a simple yet surprisingly delicious cookie treat, I’ve been bringing them to each of my open houses — it’s a great way to break the ice and talk about the tradition in our household (a few open house visitors have even asked for the recipe).

BRIAN TRAMPLER | CORCORAN PERRY & CO. | DENVER, CO

Pizzelle (Italian Cookie)

1. Pour the bottle of wine into a cooking pot and heat up over medium-high heat. 2. Squeeze the juice of both oranges into pot, then separate the flesh from the peels. 3. Take 10 to 15 whole cloves and stick them into the orange peels, then add the studded peels into the pot. 4. Add the brown sugar, cinnamon sticks, anise stars, and optional brandy or amaretto. Stir well. 5. Bring to a simmer, stirring occasionally. Turn the heat to low for 30 minutes. 6. Serve hot in your favorite mug and decorate with an orange slice and a cinnamon stick.

1 bottle red wine (preferably dry with fruity and spiced notes) 2 oranges 1/2 cup brown sugar 4 to 6 cinnamon sticks 10 to 15 whole cloves 3 to 4 anise stars Optional: splash of brandy or amaretto

INGREDIENTS

A mulled wine with holiday spices, traditionally served at German Christmas markets.

NATALY VON PFLUG | CORCORAN PERRY & CO. | DENVER, CO

Holiday Glühwein

1. Chill your coupe glass in the freezer for at least 5 minutes. In a shaker, combine elderflower liqueur and cranberry juice with a pinch of edible glitter. Gently swirl — no need to shake vigorously. 2. Pour the shimmering mixture into your chilled coupe. Top with prosecco, pouring slowly to preserve the sparkle and bubbles. 3. Float a few cranberries for the “mistletoe.” 4. Garnish with your edible flower and a wink.

4 oz. chilled prosecco 1 oz. elderflower liqueur 1/2 oz. cranberry juice, plus more for a deeper color Edible glitter, silver or pearl Fresh cranberries, for garnish Fondant flower or small sugared flower, for the rim Optional: splash of lemon essence or twist to brighten the finish

INGREDIENTS

I created the Kiss Me Under the Mistletoe one December when I wanted a cocktail that felt bubbly, cute, and a little enchanted. It’s become a tradition to serve it at our holiday shindigs — it helps to make spirits bright.

KRISTINE NEIDIG | CORCORAN BAER & MCINTOSH | NYACK, NY

Kiss Me Under the Mistletoe

They say the kitchen is the heart of a home, and nobody knows home like Corcoran. From regional favorites to family traditions, Home Cooked for the Holidays celebrates festive flavors from the regions where our brand flies its flag. More than a cookbook, it’s an edible (and sippable) tribute to the places we love. Every recipe here was submitted by our agents and staff, who work tirelessly to help people find the homes that match their hearts. From our table to yours, happy holidays.

Prepare the Boiled Meat

1. Boil the chicken and beef (preferably the thigh) together with the carrot, onion, celery, and garlic until the meats are perfectly cooked. 2. Separately, prepare the cotechino and the beef tongue. Boil each one in water separately. Take care to keep the casing intact for the cotechino. Remember to change the water at least once while boiling the tongue. 3. Sprinkle coarse salt on top before serving. For a perfect pairing, serve with a bottle of Valpolicella wine, either Classico or Superiore.

Crispy on the outside and tender on the inside, this beloved island appetizer is ready in 35 minutes and brings the bold, savory flavors of The Bahamas right to your kitchen, whether it’s made with conch, shrimp, or even sea moss. Served with a tangy, creamy sauce, each fritter delivers the perfect balance of heat and freshness.

If you’re searching for a mouthwatering new wing recipe, these are a must-try. Baked to crispy perfection and paired with a creamy, tangy feta dip, they’re guaranteed to make your taste buds sing. This recipe is a crowd pleaser all year long and is requested by so many of my friends and family.

If you’re searching for a mouthwatering new wing recipe, these are a must-try. Baked to crispy perfection and paired with a creamy, tangy feta dip, they’re guaranteed to make your taste buds sing. This recipe is a crowdpleaserall year long and is requested by so many of my friends and family.

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6. Bake for 35 to 45 minutes, until the edges are set and the centers still jiggle. Remove ramekins from water bath, cool, then refrigerate at least 4 hours or overnight. 7. Just before serving, sprinkle each custard with a thin, even layer of granulated sugar. Use a kitchen torch to melt and caramelize the sugar into a crisp amber shell. Serve chilled, with the warm crackle of caramel on top.

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