Heard Newman Team’s Thanksgiving Table
It’s time to whip out your favorite tableware! With Thanksgiving around the corner, the Heard Newman Team has decorated their tablescapes, identified must-haves, and shared our favorite recipes for you to enjoy!
Lacey Newman: Team Lead
Mood: Warm, welcoming, and luxurious with sentimental undertones from many pieces from travels and family heirlooms Must-have Moment: Blackberry Farm’s Farmstead Charger used as an extra-large dinner plate with plenty of room for every dish
Carrie Schwartz: Team Agent
Mood: Mixing the old with the new with touches of nature and an abundance of texture. Must-have moment: Estelle Coups. These coups add a touch of color and elegance that make drinking a celebratory glass of bubble that much more fun.
Bob's Fancy Jalapeno Mashers
Cut the jalapeños in half. If you want the end product to be spicy, then leave the seeds, otherwise discard the seeds and inner flesh of the peppers. Drizzle olive oil on the peppers and roast in the oven at 350 degrees until softened. Grilling outside also works.
After roasted, add a little more olive oil and chop the peppers with a hand mixer or food processor.
Peel the potatoes, cut into chunks and then boil for 12-15 minutes until softened.
Combine the potatoes, peppers, butter and cream. Mash thoroughly with a hand mixer until smooth. Add salt to taste (about 1 tablespoon).
5 lbs potatoes
1 cup butter
1 cup heavy cream or half-and-half
3-5 jalapeño peppers
Olive oil
Salt
Brooke Nicholson: Team Agent
MiMi's Pecan Pie
3 eggs
1/4 cup Karo Dark Corn Syrup (or pancake syrup)
3/4 cup Karo Light Corn Syrup
1/2 cup of Sugar
1/4 cup of butter (softened)
1 Tbsp of flour
1 tsp of vanilla
1 cup of pecans (halves or pieces) - we prefer pieces
1 9" frozen pie shell (regular, not deep dish)
Preheat the oven to 325 degrees. In a small bowl, beat three eggs with a fork, add in vanilla. Put butter in a mixing bowl. With electric mixer on low, slowly add in the sugar and flour until incorporated. Continue to mix adding in syrups and egg mixture, when fully mixed, add in pecans. Pour mixture into an unbaked pie shell. Place the filled pie shell on a sheet pan in the center of the oven. Bake for about 50 minutes, or until golden brown. Allow to cool before serving
Tip: also I buy the mini pie crusts and use any left over filling in them or just make a bunch of tiny pies. They are a hit!
Olivia Shumate: Marketing & Listing Coordinator
Mood: Eclectic and colorful. Must-have moment: Food52 place mats. These can be used everyday, are hand sewn in Italy, and made of a leather-like material that is super easy to wipe down.
Jonathan Heard: Team Lead
Great Grandmother Babe’s Pickled Shrimp
2.5 lbs boiled shrimp, cleaned and deveined
1 large white onion
1 cup light oil
3/4 cup white vinegar
1 1/2 tsp salt
2 tsp celery seed
2 1/2 Tbsp capers and juice
Layer Shrimp and onions in a container with a tight-fitting lid. Miss all other ingredients and pour over. Store at least 12 hours in fridge. Serve with Triscuits and cream cheese.