Thanksgiving in Malibu is more about coastal flavors and ocean views than it is about food coma's and 6000 calorie meals (But there's plenty of that too!). Here is this years Malibu Inspired thanks giving recipies.
California Coast Cranberry CrockPot Turkey
Ingredients:
- 1 @butterballturkey breast (thawed)
- 1 can whole berry cranberry sauce
- 1 packet onion soup & dip mix
- 1/4 cup orange juice ½ cup apple cider
- 1 tsp poultry seasoning
Instructions:
- Place the turkey breast in the crockpot.
- Sprinkle with poultry seasoning.
- In a bowl, stir together cranberry sauce, onion soup mix, orange juice, and apple cider. Pour over the turkey.
- Cover and cook on Low for 6–7 hours or until the turkey reaches 165°F.
- Let rest before slicing
For the Gravy:
Crockpot Cranberry Turkey Gravy
1. After the turkey is done, strain through a mesh strainer and pour the juices from the crockpot into a saucepan.
2. Bring to a gentle simmer.
3. In a small bowl, whisk together 2 tbsp cornstarch + 2 tbsp cold water until smooth.
4. Slowly whisk the slurry into the simmering juices until it thickens into a glossy gravy.
5. Taste and adjust — add a splash more cider for brightness or if you want a sweeter gravy, or a pinch of salt if needed. If you want to make it more savory add stock: Stir in ½–1 cup chicken or turkey stock while simmering the juices. This stretches it and balances the sweetness! Throw in a sprig of fresh thyme while it’s simmering to bring an herbiness to it.
Big Dume Brie Puff Pastry Bites
One-bite, surf-club energy: buttery, melty, cranberry-topped Brie in puff pastry that looks way fancier than the effort it takes. Well Plated by Erin
Ingredients (about 48 bites; serves 12–16 as an appetizer)
- 2 sheets frozen puff pastry, thawed in the fridge
- 8 oz Brie cheese
- 1 cup whole-berry cranberry sauce or cranberry jam (or your favorite fruit jam)
- 1 tsp flaky sea salt (Maldon or similar)
- ½ cup finely chopped pecans
- 3–4 sprigs fresh rosemary, cut into tiny tips for garnish
- Instructions
- Set up
Instructions
- Preheat oven to 375°F.
- Place the Brie in the freezer for about 15 minutes so it firms up and is easier to cut.
- Generously grease two 24-cup mini muffin tins (or bake in batches if you only have one).
- Cut the puff pastry
- On a lightly floured surface, roll one sheet of puff pastry into roughly a 10x14-inch rectangle.
- Cut into 24 squares (4 strips one way, 6 strips the other).
- Press each square down into a mini muffin cup to form a little pastry “shell.”
- Prick the bottoms once or twice with a fork.
- Add the Brie and toppings
- Cut the chilled Brie into 48 small cubes.
- Place one cube of Brie in each puff pastry cup.
- Top each with about 1 tsp cranberry sauce, a pinch of flaky sea salt, and a sprinkle of chopped pecans.
- Bake
- Place the muffin tins on baking sheets to catch any drips.
- Bake for 18–20 minutes, until the pastry is puffed and deeply golden and the cheese is bubbling.
- Garnish and serve
- Let the bites cool in the pan for a few minutes, then gently lift them out (a fork works well).
- Top each with a tiny rosemary sprig.
- Serve hot or at room temp – ideal with bubbles on a balcony looking at the Surfrider lineup.
Zuma Sunset Sweet Potato Souffle
A rich, marshmallow-free sweet potato soufflé that feels like golden hour at Point Dume: soft, glowing, and just sweet enough.
Ingredients (serves ~8)
Sweet potato base
- 3–4 large sweet potatoes (about 2–2.5 lbs), peeled and cut into chunks
- 2 large eggs
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- 1 tsp vanilla extract
Pecan crumble topping
- 1 cup packed light brown sugar
- ⅓ cup unsalted butter, softened
- ⅓ cup all-purpose flour
- 1 cup chopped pecans
Instructions
- Cook the sweet potatoes
- Add sweet potato chunks to a large pot, cover with cold water, and season with a pinch of salt.
- Bring to a boil and cook until fork-tender, about 15–20 minutes.
- Drain well and let the steam escape for a few minutes so they’re not watery.
- Make the sweet potato base
- Preheat oven to 350°F. Grease an 8x8-inch (or similar) baking dish.
- In a large bowl, mash the hot sweet potatoes with the melted butter until smooth.
- Whisk in sugar, eggs, and vanilla until the mixture is silky and well combined.
- Pour into the prepared baking dish and smooth the top.
- Make the pecan crumble
- In a separate bowl, combine brown sugar, softened butter, and flour.
- Use a fork or your fingers to work it into a clumpy, sandy crumble.
- Fold in the chopped pecans.
- Top and bake
- Sprinkle the pecan crumble evenly over the sweet potato base.
- Bake for 30–35 minutes, until the top is golden and crisp and the center is just set.
- Let cool slightly, then serve warm – it should look like glowing Point Dume cliffs in a pan.
Green Flash Garlic Green Beans and Parmesean Crumble
Crisp green beans with a salty-sweet crumble that feels like a beach picnic gone a little fancy – surfboard in one hand, wine glass in the other. Pinterest
Ingredients (serves 4–6)
Green beans
- 1½ lbs fresh green beans, trimmed
- Kosher salt
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- Freshly ground black pepper
Parmesan–almond–date crumble
- ¾ cup shredded Parmesan cheese
- ½ cup sliced almonds
- 1–2 Tbsp fresh thyme leaves
- Freshly ground black pepper
- ⅓ cup chopped fresh parsley
- 5–6 dates, pitted and finely chopped
Instructions
Parmesan–almond crisp & Green Beans
- Preheat oven to 400°F. Line a baking sheet with parchment.
- In a bowl, mix Parmesan, sliced almonds, thyme, a few grinds of black pepper, and chopped dates.
- Spread into a thin, even layer on the prepared baking sheet.
- Bake for 7–10 minutes, watching closely, until the cheese is melted and golden around the edges.
- Cool completely, then break into chunky shards and toss with the chopped parsley. Set aside.
Blanch the green beans - Bring a large pot of salted water to a boil.
- Add green beans and cook 3–4 minutes until bright green and crisp-tender.
- Drain and immediately rinse under cold water (or plunge into ice water) to stop cooking. Drain well.
Garlic sauté
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and cook ~30 seconds until fragrant (don’t brown it).
- Add the green beans, season with salt and pepper, and sauté 3–5 minutes until hot and lightly blistered.
- Finish with the crumble
Finish
- Transfer the green beans to a serving platter.
- Scatter the Parmesan–almond–date crumble over the top right before serving so it stays crunchy.
- Serve warm – it’s basically a Malibu steakhouse side, but you’re eating it in flip-flops.
Point Mugu Pumpkin Tres Leches Cake
Nothing screams California Thanksgiving than a sweet dish with a little south of the border flair.
Ingredients:
For the Cake
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- 1 cup sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups pumpkin puree (one 15-ounce can)
- 4 large eggs (at room temperature)
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 3/4 cup half-and-half
For the Spiced Cream
- 2 cups heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- A splash of vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Grease and flour a 9×13 inch sheet pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
- In a separate large bowl, combine the sugar, oil, vanilla, and pumpkin. Beat in the eggs one at a time, mixing very well after each addition.
- Gradually add the flour mixture to the wet ingredients. Spread batter into prepared pan. Bake for 30-35 minutes, until a toothpick comes out clean.
- Allow the cake to cool for 15 minutes, and then turn it out on a serving plate so that it is upside down.
- Use a fork to poke holes across the surface of the cake.
- In a large measuring cup or pitcher, whisk together the evaporated milk, sweetened condensed milk, and half and half.
- Pour it very slowly and gradually over the cake, allowing it to seep in. This process takes some patience, but it’s well worth it.
- Cover and refrigerate the cake for at least 4 hours or overnight.
- Finally, prepare the spiced cream. Beat the cream, sugar, cinnamon, and vanilla in an electric mixer fitted with the whisk attachment until peaks form. Spread evenly over the cake, slice, and serve.