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Thanksgiving is upon us and a question on many family’s and cooks mind is, what are we making for Thanksgiving Dinner? Dishes symbolize family traditions and are expected each year, however many families like to try some new items or improve on the old. The below are a few recipes that include the classic items, such as pumpkin pie, turkey, and sweet potatoes, but also a few new items! Have a joyous Thanksgiving, at Beachfront we are thankful for you!

Cranberry Glazed Turkey Breast



  • 8 cups water
  • 1 cup white wine
  • 1 cup orange juice
  • ½ cup kosher salt
  • ½ cup brown sugar
  • 2 tbsp ginger
  • 1 tbsp peppercorns
  • 4 bay leaves
  • 4 sprigs fresh thyme
  • 3-4 lb. boneless turkey breast


  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • ½ tsp ground cloves
  • ½ tsp oregano
  • ½ tsp thyme

Cranberry Glaze

  • 12 oz cranberries
  • ¼ cup chopped ginger
  • 2 tsp orange zest
  • ¼ cup honey
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ¼ cup orange juice
  • 1 cup water
  • ¼ cup orange flavor liqueur


  1. Combine all of the brining ingredients in a large container, then place the turkey breast in the brine and place into the refrigerator overnight.
  2. Remove the turkey in the morning and pat dry, then brush with olive oil.
  3. Combine the spice rub in a small bowl.
  4. Rub the spices over the turkey and place in a baking dish.
  5. Roast the turkey in a 375° oven for one hour.
  6. Prepare the cranberry glaze by combining all of the ingredients in a saucepan over medium heat.
  7. Wait for the cranberries to begin bursting, then stir well and allow the glaze to simmer over low heat for an additional 5-10 minutes.
  8. Strain the glaze with a mesh strainer.
  9. Glaze the turkey breast with a basting brush using the strained cranberry glaze.
  10. Serve the strained cranberries on the side as a cranberry sauce for guests to top their turkey with.
  11. Place on a platter with a sprig of thyme and a few whole cranberries.

Carmelized Brussel Sprouts

2 Tbsp olive oil
3 cups fresh Brussels sprouts, sliced in half
1 onion, chopped
2 Tbsp sesame seeds
1/2 tsp coarse sea salt

Heat a heavy skillet (I love my cast iron) over medium-high heat, add sesame seeds and toast for about 3-5 minutes, or until golden brown and fragrant. Remove from pan and set aside.

Add 1 Tbsp olive oil and onions to hot pan and cook until caramelized – soft and nicely browned around the edges. Remove onions and set aside. Add 1 Tbsp olive oil to hot pan and add Brussels sprouts, placing them face down. Cook for 5-7 minutes, and when Brussels sprouts are beautifully caramelized, turn over and cook for an additional 5-7 minutes. Add onions back to pan to heat up, stirring to mix with Brussels sprouts.

Season with toasted sesame seeds and coarse sea salt.

Maple Roasted Root Vegetables


  • 1 1/2 pounds thin carrots kept whole
  • 1 1/2 pounds sweet potatoes, chopped into 1 inch squares
  • 2 red onions, sliced thickly
  • 1/2 pound rutabaga's, chopped into 1 inch squares
  • 1 1/2 pounds parsnips, sliced thinly and diagonally
  • 1/3 cup olive oil/canola oil blend
  • 2 tsp fine sea salt
  • 2 tsp ground black grind pepper
  • 1 tsp fresh chopped rosemary
  • 1 1/2 Tbsp dry Herb De Provence
  • 1 cup pure maple syrup
  • 1/4 cup balsamic vinegar


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl combine all of the vegetables. Add the oil, salt, pepper, herbs and rosemary and toss to coat well.
  3. Place the vegetables on a large roasting pan or two baking sheets, making sure they are all level and not on top of one another.
  4. Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily.
  5. When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil.
  6. Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
  7. Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
  8. Serve warm or store in the refrigerator until ready to use.


Only add as much syrup as you desire, keeping any leftovers in the fridge. If the syrup gets hard like a caramel and is too stiff to pour, gently warm it in the microwave or stove top for about one minute. It's a good idea to gently move the vegetables around on the pan about half way through cooking to ensure even cooking. This recipe makes a lot and can easily be halved, keeping the syrup reduction for a later use.

Turkey Stuffing

INGREDIENTS 1- 1 pound loaf of french bread (homemade or store bought), cut into cubes 5 tablespoons butter 1 large yellow onion, diced 5 stalked celery, diced 1 large egg, lightly beaten 3 cups low-sodium chicken or turkey broth 6 sage leaves, finely chopped 4 sprigs thyme, just the leaves, chopped 1 sprig rosemary, finely chopped 1 tablespoon fresh parsley, chopped 3/4 teaspoon salt 3/4 teaspoon black pepper DIRECTIONS At least one day in advance, cut the bread into cubes. Arrange on a baking sheet and allow to sit, uncovered to dry out. Stale, dried out bread works the best! On the day you’re going to make the stuffing, preheat the oven to 400 degrees. Place the tray of bread in the oven for 10-15 minutes, or until the bread starts to brown. Meanwhile, melt 5 tablespoons butter in a large non-stick skillet. Sauté the onion and celery until soft and tender. When the bread is toasted, transfer it to a large bowl. Add in the onion and celery mixture, all of the chopped up herbs, 3/4 teaspoon each of salt and black pepper, and 1 large egg, lightly beaten. Add in 3 cups low-sodium chicken or turkey broth and stir to combine. Spray a large 3 quart casserole dish with non-stick cooking spray. Transfer the stuffing mixture into the casserole dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for 10-20 minutes longer, or until the top of the stuffing starts to brown. Serve immediately. Serves 8-10.


Bourbon Maple Apple Cider
Makes 2

6 ounces Bourbon
4 teaspoons fresh lemon juice
4-6 teaspoons pure maple syrup to taste
1 cup spiced apple cider
apple slices for garnish

1. Fill glasses and a cocktail shaker with ice. To shaker, add bourbon, lemon juice, maple syrup, and apple cider; shake vigorously.
2. Strain into glasses and garnish each with a slice of apple. Enjoy!



Life on Miami Beach is world famous for its’ exciting activities, the rich parties, bustling nightlife, and muriad of events. When one tires of these activities and yearns for a more relaxing day, there is no place more luxurious and better for leisure activities than the La Gorce Country Club. La Gorce Country Club offers members a pro-level golf course, casual and formal dining rooms, sparkling pool, and excellent clay tennis facilities with year round pros. Not only are these activities offered daily, La Gorce members enjoy wonderful special events as well, such as cooking demonstrations, themed brunchs, Burger Bashes, and events for children, such as flying Santa in on a helicopter! If you are looking for a different club scene in Miami La Gorce Country Club comes with the highest recommendations.

Homes in La Gorce Country Club are similarly grand and desirable given their location surrounding the golf course, as well as on North Bay Road. Currently on the market, there are few homes on the market, however the demand for these homes is high. Further recommending this area is the fact that due to the proximity to the country club, and to South Beach and Downtown, via Alton Road and 195 respectively, the price indices are quite stable. For more information on the La Gorce Country Club homes, please contact us!


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