CONGRATULATIONS TO OUR CLIENTS AND FRIENDS WHO BOUGHT/SOLD HOMES IN October!
Well, we have a new office! We moved about 40 feet from one office to another, but we doubled our square footage. Many thanks to so many of you who came out to our office Open House and celebrated the new space with us. The new space will allow us to have some much needed sound-proofing from one another and it will allow us to grow. Our goal is to work from this space for the next 3 years. Eventually, we plan to relocate our office to Hancock Road in Clermont. The day we do that, I will be realizing a dream born in me 4 years ago and the whole world will understand why I named us "Hancock Real Estate". Until then, we plan on continuing the pursuit of being the most caring real estate office in the Clermont, Minneola, Groveland market. Friends, we are open for business and we are here to serve you.
HOME-SELLING TIP Don't over-improve your pool. The pool is going to be worth +/- $15,000 in an appraisal when you go to sell the home. Over-the-top pools are awesome to have and hard to appraise.
Featured Listing 428 Shady Pine Ct $299,000 4 bed/2.5 bath and 2,760 sqft
Thank you to everyone who came to our Open House last week to celebrate the new space with us! Several of you asked for recipes of the delicious food made by Lydia, so here they are. Guten appetit!
Miniature Reuben Appetizers
Ingredients: 1 small loaf deli cocktail rye bread 1 bottle Thousand Island Dressing 3/4 pound corned beef or pastrami, sliced very thin 1 can sauerkraut, drained 3/4 pound Swiss cheese, sliced thin and cut into quarters
Directions: Preheat oven to 350 degrees. Place all bread slices on an ungreased cookie sheet. Spread each slice with Thousand Island dressing, followed by a slice of corned beef or pastrami (folded in a square to fit the bread slice) followed by a tablespoon of sauerkraut, followed by a square of Swiss cheese. Bake in oven for 10 to 12 minutes or until cheese is melted. (They're best warm from the oven, but still delicious after they cool off!)
Beer Brats in blankets and smoked gouda fondue
Ingredients: 1 (19oz) package of uncooked bratwurst sausages (5 brats) 3 (12oz) Warsteiner Dunkel beers, divided 1 (17.3oz) package of puff pastry dough, thawed 1 Tbs plus 2 tsp Dijon mustard, divided 1 egg plus 1 Tbs water to make egg wash 1 Tbs sesame seeds 1 Tbs fresh lemon juice 7oz smoked Gouda cheese, shredded 4oz Vermont white sharp cheddar cheese, shredded 2 Tbs cornstarch
Directions: In a large pot, put the brats to simmer in 2 beers for 20 minutes or until cooked through. Transfer to a cutting board until cool enough to handle. Heat oven to 400 degrees. Lay out the puff pastry dough. Schmear with ~1 tablespoon of Dijob mustard. Wrap the brats in the puffed pastry, then slice into 1.5 inch slices. Stand each piece up on a baking sheet. Brush each with egg wash, then sprinkle sesame seeds over the top. Bake at 400 degrees for 25-30 minutes or until golden brown.
While brats are baking, prepare the Smoked Gouda Fondue. In a medium saucepan, add the remaining 12 oz beer, lemon juice, and remaining 2 teaspoons Dijon mustard. Heat until hot but not simmering. Toss the cheeses in the cornstarch and add to the hot beer mixture. Whisk until smooth.
Apfelkuchen: German Apple Cake
Ingredients: 1 stick butter 1 cup plus 3 tablespoons white granulated sugar 2 large eggs 1 cup all purpose flour 1 tsp baking powder 3-4 medium apples 3 tbsp powdered sugar
Directions: Preheat oven to 350 degrees and grease an 8 or 9 inch springform pan. Cream butter and granulated sugar together until smooth texture is reached. Add in eggs one at a time and keep blending. Add flour and baking powder. Mix until smooth and uniform mixture. Pour batter into greased pan and set aside. Peel and slice apples and place on top of cake batter, overlapping apples and pressing down just slightly (cake batter will rise around the apples). Sprinkle the extra 3 tbsp granulated sugar on top of the batter before baking. Bake cake for one hour or until toothpick comes out clean. Remove baked cake promptly from pan and let completely cool before cutting into it. Dust with powdered sugar on top and enjoy!