EDITOR’S MUSINGS Follow me... t f
@kimberleyseldon www.facebook.com/KimberleySeldon
I did something different this year. I turned on my iPod's holiday playlist weeks earlier than normal. Last year I recall the sinking feeling that by the time I got in the holiday mood it was time to put the tree away. Not this year. I'm ready for the holidays and the way the season acts as a reminder of what's important— relationships. My family and friends, of course. My co-workers (that's me with Executive Editor Victoria Drainville doing a little holiday shopping together) and you, our blessed readers. I hope you find the holiday spirit early this year.
Kimberley Seldon
Editor in Chief
4
DECEMBER / JANUARY 2015
DECEMBER / JANUARY 2015 Kimberley Seldon Editor in Chief
Victoria Drainville Executive Editor / Art Director
Cheryl Horne Managing Editor
Photographers Angela Auclair Simon Burn
Contributors Lisa Canning Christine Da Costa Nicholas Rosaci Corey Burgan Jameson Fink
Design & Styling Team www.kimberleyseldon.com
Marketing & Communications Aysun Kuck aysun@kimberleyseldon.com
Media and Public Relations media@dabblemag.com Owned and Published by Kimberley Seldon Productions Inc. Cheryl Horne, Managing Director cheryl@kimberleyseldon.com
909 Mount Pleasant Road, Toronto, Ontario M4P 2Z6 101 California Ave, Santa Monica, California 90403
www.dabblemag.com info@dabblemag.com While every effort has been made to ensure that advertisements and articles appear correctly, Dabble Magazine and Kimberley Seldon Productions Inc. cannot accept responsibility for any loss or damage caused directly or indirectly by the contents of this publication. All material is intended for informational purposes only. The views expressed in this magazine are not necessarily those of its publisher or editor. All rights reserved. Reproduction in whole or part prohibited without written permission from the publisher.
DECEMBER / JANUARY 2015
5
in ever y issue
16
Dabble Digs
22 Dabble Here, Dabble There, Dabble Dabble Everywhere 23 Contests 60
6
DECEMBER / JANUARY 2015
Just a Dab
in this issue
12 DIY Guy Wrapping Paper Trees 27
Infusion Lori Andrews
30 34
Embellish Your Gifts Vintage Ornaments
38 Take 3 Stockings 42
DIY Bottle Brush Trees
46
White Christmas
50
Turkey & Chorizo Pot Pie
54
Snowmen Macarons
58
Christmas Fruit Cake
DECEMBER / JANUARY 2015
7
Conference DESIGNERS: Grow profits and customer base. Transform marketing into sales. Catapult your business expertise.
JANUARY 21 & 22, 2015 Toronto
For more info: www.businessofdesign.com/events
e’15
#XLR8 your business
1
12 Days of Christmas
diy
DECEMBER / JANUARY 2015
11
DIY Guy wrapping paper trees WORDS BY NICHOLAS ROSACI
MATERIALS REQUIRED Paper Tree outline Scissors Pencil Foam core, large (available at craft stores) Cutting mat Utility knife Ruler Wrapping paper White glue
Online
CLICK HERE TO FIND NICHOLAS' TREE TEMPLATE
12
DECEMBER / JANUARY 2015
DESIGN
1 2
3 4 5
TREE CUTTING
On a blank sheet of paper, draw the outline of a tree to the size of your choice. Cut the outline of the tree with scissors. Dabble Savvy: Search for tree outlines online and reduce or enlarge to your desired size. Print and cut.
CUT LOOSE
Using a pencil, trace the outline of the template onto foam core. On a cutting mat, cut the foam core outline using a utility knife. Repeat this step so that you have two foam core trees.
SMOOTH GROOVES
Take the first tree and draw a line with a ruler from the top of the tree to the centre. Cut the line Âź" thick using a utility knife. Repeat this step with the second tree, but draw and cut the line from the bottom to the centre instead. Use image above for reference.
PAPER SHOW
Trace the outline of each foam core tree onto chosen wrapping paper and cut the outline with scissors. Glue wrapping paper onto foam core using white glue. Repeat 3 times so that each side of both trees is covered in decorative paper.
3D JOY
Assemble tree by sliding the open groove of one tree into the other. Dabble Savvy: Create a group of 3-5 trees at varying heights with different papers.
DECEMBER / JANUARY 2015
13
11
12 Days of Christmas
dabble digs
14
DECEMBER / JANUARY 2015
digs
Mood Lighting Light up the festivities with this seasonally pleasing scent. Fragrance Candle in Noel, CA$13, Crabtree & Evelyn www.crabtree-evelyn.com
Time to Shake it Up Cocktail connoisseurs rejoice. Shake-up-theseason with these playfully illustrated libations. Heidi Schweigert Stir & Shake Mixology Calendar, US$22, Artsy Modern www.artsymodern.com
Ah, I Shouldn’t Have Hey coffee lovers, when’s the last time you really treated yourself? This gift is for you. No sharing required. ESAM5600, CA$2,700, De’Longhi www.delonghi.com
16
DECEMBER / JANUARY 2015
Book Smart Antique dictionary, meet UK artist Kelly Stevens. We love her whimsical illustration prints featured on dictionary pages from the 1800s. Quirky animal prints are ideal for your artsy friends. Deer and Chair Dictionary Print, ÂŁ14, FabFunky www.fabfunky.com
Total Eclisse of the Heart Designed by Vico, the Eclisse table lamp has a rotatable shield that allows you to block and control light. We totally love its mod shape and colour. Eclisse Table Lamp (red), US$260, Artemide www.artemide.ca
Warm Wishes Sure you can use it to bundle up, but we also love these Moroccan cotton and linen scarves draped over an armchair or used as a guest towel in the powder room. Ocean Deep Striped Woven Moroccan Scarf, US$$78, Maven Collection www.mavencollection.com
DECEMBER / JANUARY 2015
17
digs White Christmas Serve these birch bark inspired cocktail napkins beside holiday apps. Or give to a fave hostess. Birch White Cocktail Napkins, CA$3.50, Kikkerland www.kikkerland.com
Glossy Gift Cold weather causes the inevitable—chapped lips. So stuff those stockings with cooling, wintry relief. Peppermint Lip Balm, CA$4.50, Kikkerland www.kikkerland.com
Yuletide Spirit Spirits never looked more... fishy? No, stylish! Fish Flask, CA$33, Kikkerland www.kikkerland.com
18
DECEMBER / JANUARY 2015
Stuff it!
DESIGN
3
12 Days of Christmas
events & contests
DECEMBER / JANUARY 2015
21
Cityline—Home Day
here, there,
Dec. 18
Hide those rad covers and electrical outlets from sight. Kimberley Seldon and host Tracy Moore show you how. www.cityline.ca
Cityline—Home Day
Jan. 15
Talking trendy tiles and what you need to know when it comes to installation. Don't miss it. www.cityline.ca
Jan. 21-22
Business of Design Conference
everywhere
Interior design pros...it's time to #XLR8 your business. Start 2015 off right. Hard work? Yes. Results? You bet! Join us in Toronto for the 3rd annual Business of Design Conference.
www.businessofdesign.com
Contests...
t f
@dabblemag www.facebook.com/dabblemag
Enter Now!
The NOBEL by Gense Flatware Collection Dine like a Nobel Laureate. The NOBEL flatware collection marks the 90th anniversary of the Nobel Prize and is used at the Nobel banquet held in Stockholm each December. Win this 16 Piece Gift Box. Value: CA$350 Contest Closes: January 23, 2015 Courtesy: www.iscandidesign.com/gense
Win one of 3! Annie Sloan's Room Recipes for Style and Colour Hundreds of gorgeous images to inspire designers and design enthusiasts. Value: CA$43/each Contest Closes: January 23, 2015 Courtesy: CICO Books
Dabble Winner!
Congrats Susan Schothuis (Bradford, ON). You won a weekend getaway for two at an Altitude Condo just steps away from Mont Tremblant’s village. Congrats! Courtesy Tremblant Living
DECEMBER / JANUARY 2015
23
4
12 Days of Christmas
infusion
24
DECEMBER / JANUARY 2015
Infusion PRODUCED BY VICTORIA DRAINVILLE
It might be hard to agree when it's the right time to put up the tree. But one thing is for sure, a white Christmas inspired by Lori Andrews' photo is a sure way to go.
shape
colour
texture
Decorate vintage with this spun cotton unicorn ornament.
Decorate cool with icy blues, sparkle and silver.
Decorate classic with white ornaments like this furry snowball. DECEMBER / JANUARY 2015
27
5
12 Days of Christmas
embellish your gifts
DECEMBER / JANUARY 2015
29
Embellish your gifts
PHOTOGRAPHY BY SIMON BURN Sure, a tie is a great gift. Just make sure to wrap it in style. We shopped the dollar store for ribbon, snowflake ornaments and faux jewels to give our gifts a merry, custom look.
Ever wonder what to do with your grandmother's vintage broaches? Pin them to a gift and let your presents sparkle.
30
DECEMBER / JANUARY 2015
DESIGN
DECEMBER / JANUARY 2015
31
6
12 Days of Christmas
vintage ornaments
32
DECEMBER / JANUARY 2015
34
DECEMBER / JANUARY 2015
DESIGN
vintage Ornaments PHOTOGRAPHY BY SIMON BURN
Open a box of vintage ornaments and it's likely you'll be flooded with happy memories of Christmas past. Heirloom bulbs often tell a family's history—"Remember when we found this one at that antique fair in Connecticut?"
DECEMBER / JANUARY 2015
35
7 12 Days of Christmas
take 3
DECEMBER / JANUARY 2015
37
Take 3
Stockings Is it time to take stock of your mantel's offerings this year? Dabble’s in-house design team offers three display worthy, contemporary solutions.
38
DECEMBER / JANUARY 2015
DESIGN
Don't Furget
Warm things up with a faux fur collar.
One Feathers and Ribbon
Add texture and colour with embellishments like ribbon and tuille.
Two Zip it up
Three
A jazz zipper (we love the magenta backing) makes it easy to slip those gifts in and out.
DECEMBER / JANUARY 2015
39
8 12 Days of Christmas
diy
40
DECEMBER / JANUARY 2015
DIY bottle brush trees WORDS BY MOGGIT GIRLS PHOTOGRAPHY BY SIMON BURN
42
1
Purchase inexpensive green bottle brush trees from dollar or craft store.
2
Submerge brushes in bleach for 20-30 minutes or until green turns cream. Rinse and allow brushes to dry.
3
Spray brushes with an adhesive and lightly sprinkle German glass glitter over the surface. Dip the base in white glue and add silver or gold glitter.
DECEMBER / JANUARY 2015
DESIGN
DECEMBER / JANUARY 2015
43
9
12 Days of Christmas
white Christmas
DECEMBER / JANUARY 2015
45
46
DECEMBER / JANUARY 2015
DESIGN
White Christmas PHOTOGRAPHY BY SIMON BURN
We'll never tire of the elegance and grace of the all-white (mostly white) tree. Pure and pristine. A simple approach like this may be just the antidote to the"busier-than-ever" holiday blues.
DECEMBER / JANUARY 2015
47
0
12 Days of Christmas
turkey & chorizo pot pie
48
DECEMBER / JANUARY 2015
Turkey and Chorizo Pot Pie recipe by sarah sweeny photography by Shanghoon
8
50
Click here for Sarah's Sour Cream Pastry recipe.
DECEMBER / JANUARY 2015
FOOD
Ingredients
For the filling 6 oz chorizo, diced 3 tsp butter 2 small leeks, finely chopped and rinsed 2 medium carrots, diced small 2 celery stalks, diced small 1 pepper squash, peeled and cubed 1 garlic clove, minced ⅓ cup flour 3 cups chicken broth ½ cup frozen peas ¼ cup parsley, chopped
For the turkey 2 turkey thighs, bone in (2 lbs) 1 onion 3 thyme sprigs 1 bay leaf 1 tsp kosher salt
Directions
Place turkey in a large saucepan over medium heat. Cover with water and add onion, thyme, bay leaf and salt. Bring to a boil, then turn down the heat and simmer for 45 minutes or until the turkey is cooked through. Remove the turkey and set aside until cool enough to handle, then remove and discard the skin. Pull the meat from the bones and set aside. Use a fork to shred the turkey. In a small skillet, sauté the chorizo on medium heat until it begins to brown. Lift out with a slotted spoon and drain on a paper towel. Preheat oven to 375F. In a large pot, melt butter over medium-high. Add leeks, carrots, celery and squash; cook for 8 minutes. Add garlic and cook until fragrant, approximately 30 seconds. Add flour and stir to coat vegetables. Cook for 2 minutes. Whisk in the broth and stir until smooth. Simmer until thickened, for approximately 5 minutes. Stir in turkey, parsley, chorizo and peas. Season with salt and pepper. Pour filling into an 8" square baking dish. On a floured work surface, roll out dough to ⅛" thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut slits in dough. Place dish on a baking sheet and bake 45 to 50 minutes, until crust is brown and filling is bubbling.
DECEMBER / JANUARY 2015
51
01 12 Days of Christmas
snowmen mararons
DECEMBER / JANUARY 2015
53
snowmen macarons
Recipe from Super-Cute Macarons by Loretta Liu Photography by Maja Smend For the macaron shells 1 batch Basic Macarons (click here for recipe) For the filling 2 oz. candied chestnuts, finely chopped 1 batch Buttercream (click here for recipe) Other disposable piping/pastry bag fitted with a ½" round nozzle/tip Snowman template transparent silicone mat 5 small disposable piping/pastry bags for icing (for the decoration)
For the decoration 1 batch Royal Icing (click here for recipe) black food coloring paste tangerine food coloring paste holly green food coloring paste royal blue food coloring paste Christmas red food coloring paste icing/confectioners’ sugar, for dusting
Preheat the oven to 325F. Prepare the Basic Macarons. Put the mixture into the piping/pastry bag. Place the snowman template on a baking sheet and place a transparent silicone mat on top. Using the template as a guide, pipe a snowman onto the silicone mat. Start at the top of the head, then follow with the body. Repeat to make 25 snowmen (you will need more than one baking sheet). Tap the bottom of the sheets lightly on the work surface to settle the mixture. Carefully slide the template out from under the silicone mat. Leave the macarons to rest for 20–40 minutes. Bake the macarons, one sheet at a time, on the middle shelf of the preheated oven for 12 minutes, until the tops are crisp and the undersides of the macarons are dry. Leave to cool for 30 minutes on the baking sheets. For the filling, mix the candied chestnuts into the Buttercream. Line the snowmen macarons into rows of 2, flat side up. Using a teaspoon, place a little chestnut filling mixture onto half of the shells, and sandwich the pairs together gently to create 25 macarons. Leave to set in the refrigerator for at least 12 hours before serving. Makes 25
54
8 DECEMBER / JANUARY 2015
Click here for instructions on decorating macarons.
FOOD
DECEMBER / JANUARY 2015
55
02 12 Days of Christmas
fruit cake
56
DECEMBER / JANUARY 2015
Last-minute Christmas fruit cake Recipe from Gluten-free Holiday by Hannah Miles Photography by William Reavell
58
DECEMBER / JANUARY 2015
FOOD
For the cake 14 oz. dried mixed fruit ⅔ cup glacé/candied cherries, halved ¾ cup ginger wine 1 tbsp brandy, plus extra for feeding (optional) 2 sticks butter, softened 1 generous cup soft dark brown sugar 4 eggs, beaten 1 generous cup gluten-free self-rising flour, sifted 2 tsp baking powder 1 heaped cup ground almonds 1 tsp ground cinnamon 1 tsp ground mixed spice/apple pie spice 1 tsp pure vanilla extract 9" round springform cake tin/pan, greased and lined with baking parchment
To decorate 8 oz. golden marzipan 3 tbsp smooth apricot jam/jelly 10 oz. ready-to-roll icing/fondant icing/confectioners’ sugar, for dusting red gluten-free sugar candies holly leaf shaped cutter ribbon
Put the mixed fruit, cherries, ginger wine and brandy in a bowl, cover and soak overnight. Preheat the oven to 325F. Whisk together the butter and sugar, until light and creamy. Whisk in the eggs. Add the flour, baking powder, almonds, cinnamon, mixed spice and vanilla, as well as the fruit and soaking liquid. Mix until incorporated. Spoon the mixture into the prepared cake tin and bake for about 1 ½ hours, until the cake springs back to your touch and a skewer comes out clean when inserted into the middle of the cake. Leave the cake to cool in the tin for a few minutes, then turn out and place on a wire rack to cool completely. If you want to ‘feed’ your cake, pierce small holes in the top and spoon over a few tablespoons of brandy. To prepare for serving, dust a surface with icing/confectioners’ sugar, and roll out the marzipan to a ¼" thickness. Using the washed and dried base of the cake tin as a template, cut out a 9" circle of marzipan. Gently heat the apricot jam in a saucepan, and brush over the top of the cake using a pastry brush. Using a rolling pin, lift the marzipan circle on to the cake and press down. Roll out 8 oz. of the ready-to-roll icing/fondant and cut out a 9" circle, using the same method as above. Brush the top of the marzipan with more apricot jam, and place the icing circle on top. Crimp the edges of the ready-to-roll icing and marzipan into pretty patterns. Roll out the remaining icing, and cut out holly leaves. Fix the holly leaves to the top of the cake using a little of the apricot jam and tie a ribbon around the edge of the cake. Add red candy ‘berries’. Serves 8–12
DECEMBER / JANUARY 2015
59
Just a dab Follow us on Twitter Like us on Facebook Join us on Instagram