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Happy Thanksgiving from Pinnacle

“I am grateful for what I am and have. My Thanksgiving is perpetual.”  Henry David Thoreau. 

Thanksgiving is right around the corner and is an opportunity to reflect on all that we are grateful for.  We wish you a very peaceful, love-filled, and joyful celebration.

Read more below for are some fun facts about Thanksgiving and for a fabulous recipe:

 -  The ‘First Thanksgiving’ was celebrated by the Pilgrims after their first harvest in the New World in 1621.

 -  Abraham Lincoln proclaimed Thanksgiving a national holiday over 200 years later after the persistence of Sarah Joseph Hale, who wrote ‘Mary Had A Little Lamb.’  She wrote Lincoln letters for 17 years!

 -  Turkey wasn’t on the menu at the first Thanksgiving.  Venison, duck, goose, oysters, lobster, eel, and fish were likely served, alongside pumpkins and cranberries (but not as pie or sauce!).

 -  Harry Truman is often credited with being the first president to pardon a turkey, but the truth is that he was the first to receive a ceremonial turkey from the National Turkey Federation which he then ate for dinner!  And even though John F. Kennedy was the first to let the turkey go, it was George H.W. Bush who formalized the turkey pardoning tradition in 1989.

Lastly, if you are looking for a delicious recipe, below please find Elaine Bannigan’s, owner of Pinnacle, Pumpkin Bread Pudding: She not only is a leading real estate professional, but also an extremely knowledgeable, creative and talented cook and baker.

Elaine Bannigan’s Pumpkin Bread Pudding

2 cups whole milk

1 15 oz can pumpkin puree

1 cup packed dark brown sugar

1.5 teaspoons cinnamon

2 eggs

½ teaspoon nutmeg, dash cloves and dash allspice

1.5 teaspoons vanilla

½ loaf stale challah break (about 10 oz.), cut into 1” cubes

½ cup golden raisins

Whisk together all but the bread and the raisins and blend well. Then fold in the bread and the raisins. Transfer to an 11″x 7″ buttered baking dish and let stand an hour. Bake in bain marie for about 40 minutes at 350.

Caramel Sauce:
1 stick butter
1 – 1/4 cups dark brown sugar
1/2 cup milk or cream

Melt butter and sugar over medium heat. Whisk in milk and stir until sugar dissolves and sauce is smooth – about 3 minutes.

To serve:

Sift powdered sugar over pudding, nap with sauce and then garnish with whipped cream.

This recipe can be made a day ahead. Simple! Enjoy!

Meanwhile, call the real estate experts at Pinnacle (781-237-5000) when buying or selling your house. We will even share other recipes as well!


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