THIS PACE A slate
sign, suspended from a tree branch,
points
the way to fun. OPPOSITE PACE
Marshmallows, a peppermint stir stick, and vanilla vodka invigorate a cup of cocoa.
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Kats l,rlartln snd Dayter fiarvln have the kind ofbackyard most people only dream of: three wooded acres, with a pond and private hiking trails, at the southern tip of Maine-abutting sCIme IO,OOO acres of state conservation land. "It's like a natural playgrollnd," Martin says. And oh, do they play, with son Wyatt, plus Martin's siblings, in-laws, niece, and nephews, joining in the fun. An event planner, Martin views even the rnost laid-back gatherings as a chance to experiment. In the case of this sled-
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dlqg !3It),, that meant mitten-shaped invites, a tablecloth transforme-d$qsnow{lake steneils, a hot-chocolate bar, and a snack station fo\ing with treats: cookies, s'mores, popcorn, and more. At every turn, thoughtful details showed care without trying to overirnpress. Still, you might be wondering, A{l thi,s, forfamily? "Sure! They're my favorite party guests," explains Martin, who admits to being a bit of a mother hen. "Our entire lives, my brothers, sisllr, and I have sat around the dinner table long after the meal encls, telling jokes and enjoying each other's company. I want us to embrace the srnallest moments of life together." And that's just what they're doing, one cup of cocoa at a time. '@
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WITH MITTTN INVITATIONS. T* create a Fair,
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stack two sheets *f cardEt*ck tKate chos* icy blue)" Freeh*nd a simpie mitten shape *n the top sheet, then cut cut both" Use a h*le puneh and twine t* c*n*
n**t the rnittens before
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TRICK OUT TREATS, HAST. Th* seer*t
t* this sa!ty*sw*et snack? fre*dy*rnade (ararn*l syrup, melted and drizrl*d sver popc*rn" S*rv* it in Kraft*p*per (snes.
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* 5ilLf -Sil.reV# il+*T-"tH#{.#,t,,&Til Kate whipped up
ffir*,ft two kinds of cocoa-one dark, one
pale, both irresistlble. For either variation (each rnakes B servings), bring 7 cups of milk to a simmer in a small pan over low heat, then whisk in the ingredients
specified below. Classic Hot Chocoiate
I
pound bittersweet chocolate, chopped
I I 2
cup healy cream cup sugar
teaspoons vanilla extract
Vfinter-\dhite Hot (hocolate
I
pound white chocolate, chopped
I 7
cup heavy ceam
teaspoons vanilla extract Sugar, to taste
Set out a sweet garnish statlon. Let guests customize their own drinks with ginger candies, crushed Butterfingers, coconut flakes, mini marshmallows, sliced Kit Kats, and caramel syrup. Chocolate-dipped biscuii sticks and peppermint sticks function as stirrers. And for the adults? Decanters of dark rum and vanilla vodka belaw).
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CONJURE UP A LITTLI SNOW BUSINESS. Arm*ci with st*nciis and white fabric paint, Kate imprint*d a flurry *f ftrak*s ontc a linen tablecloth {stencils, $}5 for three designs; 5'* diarn"; paint, $2.:5 {*r 2 ounc*s; design*rstenrils.conrJ. l-iquor labels, d*corated with a snc\#flake*shaped craft punch {$S.26; *:*:T9qifi;1frij"l.it*:t4.$,$r7, i**.
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MAKES 40 COOKIES.
2 cups whole-wheat
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flour
tablesPoon ground ginger
1 teasPoon baking soda Salt
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stick butter cup rnolasses
zls cup light brown sugar
2
tablesPoons finelY grated fresh ginger
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large â‚Ź88, beaten cup dried aPricots' finelY choPPed
Vz cup finelY
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choPPed
crystallized ginger cup turbinado sugar
, ln a large bowl, stir together flour, ground gin-
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gei, baking soda, and a pinch of salt. Set aside' ln a small Pan over medium-low heat, melt butter. Remove from heat and stir in molasses, brown sugar, and fresh ginger. Let coof . ;i, Add egg to cooled molasses mixture and stir to cornbine. SlowlY stir into reserved drY ingredients, then stir in aPricots and crystal lized ginger. Cover *itl't plastic wrap and chitl for I hour. ,'; Ppsheat oven to 350oF'
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Meanwhile, Place turbinado sugar in a shallow bowl' Shipe dough into half-inch balls, then roll in turbinado sugar. Place cookies on two Parchment*lined bak*
ing sheets, leavlng 2 inches between cookies. Bake for B to l0 r-ninutes. Trans* fer to a wire rack to cool'
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INDULGE lN MESS-FREE S'MORES. Thrs easy*t* *at '"rersr*n cf th* b':nf!re dess*rt inv*lves ciipping sk*w*red artisar:*j ,ry#rshnme?$*ws in rce*t*d hitt*rswe*t *h*e*trat* *nd crusfu*d * o*.' = hn'3'*xri P- * 3 n Ke rs {p*pp*.",x inf g,t# vm n ilig fu*mn reershn:mfraws,
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Tucker (left) a n d Brody .iohnson prepare
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MAKES
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SNOWFLAKTS.
teaspoon cream of tartar Salt
51*
sugar is nearly dissolved. to 300oF. Meanwhile, pour meringue mixture into a pastry bag fitted with a large {sla*inch) star* shaped tip. Using the photo at left as a guide, pipe 5-inch.i;, Preheat oven
large eBBs, separated
cup superfine sugar Dragees toptional)
diarneter snowflake shapes onto :i
. Place egg
whites in
two parchment-lined baking
a
medium bowl and let stand for
30 nrinutes; discard yolks. .i:" Add cream of tartar and
a
pinch of salt. Using an electric mixer set on mediuffi, beat
until soft peaks forrn. lncrease speed to high and add sugar, I tablespoon at a time, beating untll stiff peaks form and
sheets. Decorate the tops with dragees, if desired. Bake for l0 minutes, then turn off oven. Let meringues dry in oven, wiih door closed, for I hour. ui.. Carefully peel rneringues from parchment and transfer to a wire rack to cooi cornpletely, about 20 minutes"
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