Martha - December 2017 by Lawrence Ambrocio

MARTHA STEWART

Bring It Home

150+

ways to spread joy!

FESTIVE FRONT DOORS GREAT GIFTS (to buy or DIY)

FAMILY FEASTS MAGICAL COOKIES DAZZLING TREES PLUS

Martha throws a holiday party DECEMBER 2017 $4.99 USA (CAN $5.99) MARTHASTEWART.COM

BECAUSE YOU’RE WORTH IT.™

Martha’s December GENTLE REMINDERS, HELPFUL TIPS, AND IMPORTANT DATES

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Collect newspapers and pinecones for kindling

Continue shopping for presents Go for a horseback ride

Weight training

Install outdoor lights on evergreens

Mail holiday cards

Organize giftwrapping supplies

Sister-in-law Rita’s birthday

Place stakes along driveway for snowplows

Fertilize orchids in the greenhouse

Craft ornaments with Jude and Truman

Weight training

Yoga

Cardio and core

Weight training

Decorate for the holidays with Jude and Truman

Prepare guest bedrooms for visitors

HANUKKAH BEGINS AT SUNDOWN

Begin wrapping presents

Friend Susan Warburg’s and nephew Chris Herbert’s birthdays

Deliver homemade sweets to neighbors and friends

Friend Jane Heller’s birthday

Cardio and core

Weight training

Go for a horseback ride

Weight training

Yoga

Friend Darcy Miller’s birthday

Friend Kevin Sharkey’s birthday

Plan holiday table settings

HANUKKAH ENDS AT SUNDOWN

WINTER SOLSTICE

Hang stockings (see page 15)

Bake and decorate sugar cookies with Jude and Truman

Begin winter pruning

Today show appearance Weight training

Yoga

CHRISTMAS EVE

CHRISTMAS DAY

KWANZAA BEGINS

Make pierogi

Celebrate with family and friends

31 NEW YEAR’S EVE

DECEMBER 2017

Cardio and core

Weight training

Service vehicles and inspect tires

Stack firewood outside

Mail thank-you notes

Friend Frédéric Fekkai’s birthday

Cardio and core

Weight training

Yoga

“Every year, I read O. Henry’s ‘The Gift of the Magi’ to my grandchildren. It’s such a beautiful and touching tale of generosity, sacrifice, and love.” —Martha

PETER ARDITO

Friend Susan Magrino’s birthday

There’s no rule saying you have to seek your kids as soon as they hide.

INSTA-DETOX STRESSED SKIN

[ A CLEANSING TREATMENT TO CLEAR AND COMFORT ] NEW 3 PURE CLAYS + SEAWEED

PURE CLAY MASK

ALSO AVAILABLE IN: EUCALYPTUS MASK — ABSORBS OIL RED ALGAE MASK — REFINES PORES AS SEEN ON

CHARCOAL MASK — BRIGHTENS

DECEMBER 2017

Contents 90 AN OPEN INVITATION Step inside Martha’s holiday party for a storybook scene of twinkling trees and decadent treats.

98 WINTRY WONDERS Eggnog caramels, sugarplum pâtes de fruits, and birch tuiles will win everyone over at the cookie swap.

106 TWICE AS NICE Two different spins on classic holiday meals: the beef roast and the feast of the seven fishes.

118 A BIG-SKY BONFIRE

FROM TOP: JONG HYUP; ERIN KUNKEL

Gathering with old friends around a fire and a cozy meal is the main event at a Montana family’s get-together.

112

Truly Gifted Ten out-of-the-box ideas for wrapping pretty presents with plain paper and ecofriendly materials.

MARTHA STEWART LIVING

DECEMBER 2017

Contents

15 Handmade With Care 15 Custom holiday stockings for everyone on the farm.

GOOD THINGS

19 The sweetest gingerbread ski house on the mountain, sparkling decorating ideas, and festive eats.

Easy Entertaining: Brunch for a Bunch 73 Recipes and make-ahead tips for feeding a full house. Traditions: Latke Love 76 Extra-crispy potato pancakes, plus three variations on the classic.

GOOD LIVING The Gifts to Give 31 Finds that will deliver excitement and joy to everyone on your list. The Well-Kept Home: Welcome Sights 44 Have them at hello with our fresh takes on front-door décor.

DECEMBER 2017

EVERYDAY FOOD

Beauty: The Long View 52 A guide to getting long, full lashes (and mastering fakes). Beauty: Counter Intelligence 56 Smart new hairstyling tools and pampering finds to present to yourself.

American Made: Save the Date 58 A hand-printed wall calendar with a cult following gets better (and brighter) every year. Health: All the Feels 64 How to manage the emotional highs and lows of the season. Ask Martha 68 All your pressing questions answered.

What’s for Dinner? A Flash in the Pan 80 Four deliciously satisfying meals that come together in a single skillet or pot. Sweets: Ring It In 84 A pretty, puffy pavlova wreath.

Departments Martha’s Month 2 Editor’s Letter 8 Out & About 10 The Workbook 127 Recipe Index 128 Collecting 144

| ON THE COVER |

A beautifully wild wreath sets the holiday scene in Kalispell, Montana (see page 118). Photograph by Erin Kunkel. Wreath by Mum’s Flowers. Styling by Cassidy Iwersen.

PAOL A + MURR AY (STOCKINGS); THE MORRISONS (L ASHES); MART YNA SZCZESNA (BAG); JULIA GARTL AND (L ATKES)

FROM MARTHA

| LIVING IN MY LIFE |

Here, just a handful of our ideas that I look forward to enlisting this month.

19 The Decemberists ONE OF THE MANY THINGS I have always loved about this magazine is what makes it different. While we may not publish a Hollywood issue, we most definitely have a holiday issue—and this year the volume in your hands shines esp ecially bright, thanks to Martha and the talented editors at Living. After a challenging 12 months, the timing couldn’t be better. To help you make this month extra-sp ecial, the following pages are brimming with fest ive ideas. You’ll find creative ways to get yourself and your home in the spirit, starting with the front door. The food editors have cooked up delicious recipes for every meal. And the entire st aff went in search of personal and last ing gifts for everyone on your list. (Another thoughtful option: Make donations in people’s names to GlobalGiving.org, to help relief efforts here and around the world.) Naturally, there’s much, much more, but why ruin the surprise? This one is your present to open. However you choose to celebrate, I hope the season offers you time to reflect, recharge, and relish the moments with your loved ones. And all of us at Living wish you good health, true happiness, and a great year ahead!

DECEMBER 2017

The HP Sprocket 2-in-1 takes and prints photos instantly (and it’ll keep me from using my phone’s camera and checking emails during the holidays).

Every year, I lean on MarthaStewart.com for nice Christmasday breakfast ideas. Here’s a new makeahead option that we'll enjoy that morning.

Martha’s trees are always enthralling, but this one caught my eye, and it will inspire ours this year. The others are equally enchanting. Good luck picking one!

106

We’ll end the year with the seafood feast from “Twice as Nice,” and on a sweet note with these budini.

Elizabeth Graves, Editor in Chief elizabeth@marthastewart.com

These wontonwrapper “cookies” are clever and a snap to make. I’ll have fun cutting out the shapes with my son on a snowy morning.

@ebgraves

PHOTOGRAPHS BY PERRY HAGOPIAN (PORTRAIT); PERNILLE LOOF (COOKIES); PETER ARDITO (SPROCKET): JULIA GARTLAND (QUICHE); JOHN DOLAN (TREES); NGOC MINH NGO (DESSERT). HP SPROCKET 2-IN-1, $160, HP.COM.

EDITOR’S LETTER

Out & About

WHERE TO GO, WHAT TO SEE, AND HOW TO MAKE THE SEASON SHINE BRIGHT

| ON THE ROAD |

Go Caroling Warm your vocal cords (and others’ hearts) by joining an old-fashioned sing-along.

CITY LIGHTS Many neighborhoods across the country go full-on Clark Griswold as soon as the Thanksgiving dishes are put away. Take in your own town’s decorations by foot or car—you’ll surely find front-yard extravaganzas to ogle. These three spots really get lit, and if they’re hundreds (or thousands) of miles away, Google Images does them dazzling justice. STRONGSVILLE, OHIO The nine families that live on the Crown Point cul-de-sac put their houses on the national map by turning each one into a blitz of bling.

ARLINGTON, TEX. One local man illuminated his home in 1976; now, all 200 or so on the two-mile Lake Interlochen loop do, drawing thousands of visitors.

M C ADENVILLE, N.C. The monthlong visual and musical spectacle put on by a local textile mill has earned this place the nickname “Christmas Town USA.”

Trees in the Rigging, Essex, Connecticut This annual community songfest ends at the Connecticut River Museum, where revelers watch a parade of light-covered boats. ctrivermuseum.org

Germaine’s Luau Christmas, Kapolei, Hawaii Famous for its traditional luau dinner shows, this place steps it up each December, when dancers (and diners) hula to holiday tunes. germainesluau.com

The Magical Christmas Caroling Truck, North Hollywood, California Locals keep eyes (and ears) peeled for this 62-foot tractor-trailer truck festooned with more than 10,000 lights; it’s been blasting good cheer for 30-plus years. christmascaroling.org | ON OUR BOOKSHELF |

This month, gift ideas abound for the avid readers in your life. You can go classic for lit lovers with Devotions (Penguin), a comprehensive volume of Mary Oliver’s graceful poems, arranged by the Pulitzer Prize and National Book Award winner herself; or contemporary with the startlingly emotional short stories in Catapult (Sarabande Books), Emily Fridlund’s follow-up to her Man Booker Prize–short-listed debut novel, History of Wolves. Collectors will swoon over the beauty of Wedgwood: A Story of Creation & Innovation (Rizzoli), a history of the famed British ceramics maker. Gourmands will relish France Is a Feast (Thames & Hudson), a visual diary of Julia and Paul Child’s travels there, with images gathered by Katie Pratt and Paul’s great-nephew Alex Prud’homme (Julia’s collaborator on her 2006 memoir, My Life in France). And for passionate home cooks, our food editors recommend David Tanis Market Cooking (Artisan) as a new kitchen essential.

DECEMBER 2017

Farolito Walk, Santa Fe, New Mexico At dusk every Christmas Eve, historic Canyon Road twinkles with paper lanterns (farolitos), and folks gather to stroll and sing. farolitowalk.com

E A R L C A R T E R ( H O U S E ) ; A R T I SA N B O O K S, P H OTO G R A P H BY E VA N S U N G ( DAV I D TA N I S M A R K E T C O O K I N G ) ; C O U R T E SY O F T H A M E S & H U D S O N ( F R A N C E I S A F E AST ) ; P E N G U I N P R E S S ( D E V OT I O N S ) ; R I Z ZO L I N E W YO R K ( W E D G W O O D ) ; SA R A B A N D E B O O K S, C OV E R D E S I G N BY K R I ST E N R A DT K E ( C ATA P U LT )

| WHY NOT? |

Toyota Safety Sense™ is now standard on many new Toyotas.

Now that active safety features like a Pre-Collision System (PCS),2 Lane Departure Alert (LDA)3 and others come standard on many new Toyotas – including the all-new Camry – you get extra peace of mind at no extra charge. Toyota Safety Sense™ (TSS). Designed for safety.

Prototype shown with options. Production model may vary. 1. Drivers are responsible for their own safe driving. Always pay attention to your surroundings and drive safely. System effectiveness is dependent on many factors including road, weather and vehicle conditions. See Owner’s Manual for additional limitations and details. 2. The TSS Pre-Collision System is designed to help avoid or reduce the crash speed and damage in certain frontal collisions only. It is not a substitute for safe and attentive driving. System effectiveness is dependent on many factors including road, weather and vehicle conditions. See Owner’s Manual for additional limitations and details. 3. Lane Departure Alert is designed to read visible lane markers under certain conditions, and provide visual and audible alerts when lane departure is detected. It is not a collision-avoidance system or a substitute for safe and attentive driving. Effectiveness is dependent on many factors including road, weather and vehicle conditions. See Owner’s Manual for additional limitations and details. ©2017 Toyota Motor Sales, U.S.A., Inc.

MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES Editorial General Manager Meesha Diaz Haddad Design Director Jaspal Riyait Executive Editor Jennifer Tung

EDITORIAL Copy Chief/Articles Editor Myles McDonnell Features & Garden Editor Melissa Ozawa Home Editor Lorna Aragon Beauty Director Melissa Milrad Goldstein Senior Editors Brooke Porter Katz, Elyse Moody Research Director Ann Sackrider Copy Editor Frances Vigna Editorial Assistant Claire Sullivan DIGITAL Executive Digital Editor Deanne Kaczerski Senior Digital Food Editor Victoria Spencer Senior Digital Home & Style Editor Tina Chadha Digital Editor Alexandra Churchill Associate Digital Food Editor Frances Kim FOOD & ENTERTAINING Editorial Director Sarah Carey Deputy Editor Greg Lofts Editor at Large Shira Bocar Associate Editor Lauryn Tyrell Assistant Editor Lindsay Strand Recipe Tester Riley Wofford

ART Art Director Katie Field Senior Associate Art Director Laura Lutz Art Assistant Ellen MacDermott ST YLE Director Tanya Graff Editor at Large Naomi deMañana Senior Fashion & Market Editor Jessica King Senior Editor Katie Covington Crane Associate Editor Colleen Banks Editorial Assistant Lauren Dumler PHOTO Director Dawn Sinkowski Editor Joanna T. Garcia Assistant Editor Jillian Sellers Photo Rights & Archive Director Alison Vanek Devine PRODUCTION Director Denise Clappi Design Production Managers Judy Glasser, Duane Stapp CONTRIBUTORS Eleni N. Gage, Thomas Joseph, Fritz Karch, Ryan McCallister, Hannah Milman, Alexis Stewart, Silke Stoddard

MARTHA STEWART BRAND MANAGEMENT SEQUENTIAL BRANDS GROUP Chairman William Sweedler Chief Executive Officer Karen Murray President Andrew Cooper President, Home Division Carolyn D’Angelo General Counsel Eric Gul EVP, Strategic Development & Operations Chad Wagenheim EVP, Executive Design Director Kevin Sharkey SVPs, Corporate Development Dan Castle, Noah Gelbart

VP, GROUP PUBLISHER DAREN MAZZUCCA ADVERTISING SALES NEW YORK Sales Director, Consumer Goods Lizzie Meier Utt Sales Director Susan Schwartzman Integrated Sales Director Taryn Guillermo Account Manager Taylor Theiss Ad Sales Coordinator Mariana Nichele MIDWEST Integrated Sales Directors Brad Moore, Shannon Sutton Sales Assistant Marlo Marion WEST COAST Sales Director Bianca Haley (Los Angeles) Sales Assistant Blair Shales DETROIT Director, Strategic Solutions Karen Barnhart DIRECT MEDIA Senior Business Development Manager Lisa Ayala Executive Assistant Jill O’Toole INTEGRATED MARKETING Group Associate Publisher, Marketing Jodi Marchisotta Executive Director, Marketing Vanessa Goldberg-Drossman Creative Director Lisa Kim Brand Director Emily Payton Associate Director, Marketing Olivia Spadafore Senior Marketing Manager Mara van Geldern Ad Sales and Marketing Coordinator Kelcy Carlson

PRODUCTION, CIRCULATION & FINANCE Senior Production Manager Julie Strehlow Production Traffic Supervisor Julee Evans Quality/Technical Director Joseph Kohler Associate Consumer Marketing Director Leslie Shaeffer Newsstand Jennifer Hamilton Business Director Robyn Dean Business Manager Kimberly Cordray Advertising Business Manager Stephanie Rabbani General Manager, Digital Angelique Jurgill MEREDITH NATIONAL MEDIA GROUP PRESIDENT Jon Werther President & General Manager, Meredith Magazines Doug Olson President, Meredith Digital Stan Pavlovsky President, Consumer Products Tom Witschi Chief Revenue Officer Michael Brownstein Chief Marketing Officer Nancy Weber Chief Data & Insights Officer Alysia Borsa SENIOR VICE PRESIDENTS Consumer Revenue Andy Wilson Digital Sales Marc Rothschild Research Solutions Britta Cleveland Digital Video Melinda Lee Chief Digital Officer Matt Minoff VICE PRESIDENTS Group Publisher Stephen Bohlinger Finance Chris Susil Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Digital Sales Marla Newman Direct Media Patti Follo Brand Licensing Elise Contarsy Human Resources Dina Nathanson Strategic Sourcing, Newsstand, Production Chuck Howell Consumer Marketing Steve Crowe

Chairman and Chief Executive Officer Stephen M. Lacy President and Chief Operating Officer Tom Harty President, Meredith Local Media Group Paul Karpowicz Chief Financial Officer Joseph Ceryanec Chief Development Officer John Zieser Vice Chairman Mell Meredith Frazier

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ÂŠ2017 P&G

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From MARTHA BURSTING WITH JOY TEACH AND INSPIRE

For my grandchildren, Jude and Truman, two different cotton plaids in the same color scheme were apropos. Then you can sew them into generously sized stockings and add a cuff of soft, cozy shearling. Use our pattern to make these stockings and the ones on page 17; download it at marthastewart.com/ marthas-christmasstockings.

Handmade With Care Martha has a soft spot for Christmas stockings and makes sure that everyone in her family, including the four-legged friends, has one. These fun DIY creations will spark up your holidays, too.

PHOTOGRAPHS BY PAOLA + MURRAY

MARTHA STEWART LIVING

MAR BLESS THE BEASTS

My donkeys—Rufus, Clive, and Billie—will receive embroidered jute bags filled with apples, carrots, hay, and sugar cubes. The animals’ silhouettes were cross-stitched on premade stockings ($10 each, burlap fabric.com) with wooland-silk floss.

HAVE ALWAYS LOVED HANGING STOCKINGS for the holidays, and have wonderful memories of the ones my mother made for us when we were growing up. She always sewed our Christ mas dresses, and I fondly remember one year when I was given a navy-blue velvet dress and a velvet stocking adorned with ecru lace to match. Our stockings were filled with sensible gifts: tangerines, lady apples, a candy cane or two, or maybe a box of Cracker Jack. Although my collection of Christmas ornaments and accoutrements contains many lovely hand-stitched ones from decades past, I thought it would be fun to make a new set this year. I got inspiration and ideas from contributing editor Silke Stoddard, and we set out to embroider, punch out leather, and employ our sewing skills to create three very different but equally charming ideas. My favorite stockings have always looked the most handmade, like the red-and-white-st riped ones I knitted and decorated with harlequin cuffs and silver bells. Over the years, I’ve crafted versions from all kinds of materials, many of them recycled: wool felt adorned with appliqués, fragments of overshot wool coverlets, old-fashioned knitted-wool ski socks, embroidered velvets, and quilted silks. The opportunity for embellish-

DECEMBER 2017

ments, is, of course, endless and amazing—you can have so much fun with sequins, beads, lace, rickrack, monograms, ribbons, and stenciling. Since my childhood home on Elm Place didn’t have a mantel or fireplace, we would hang our stockings on the railing of the oak staircase that went from the living room to the second floor. We couldn’t wait to run downstairs, grab them, and open the presents arranged under the tree. Now I have a lot of fireplaces in my old farmhouse, and it is so beguiling to affix these keepsakes, each earmarked for a particular recipient, within easy reach of Santa and his elves. My challenge is: What will the grandchildren love to receive this year? And Alexis and Kevin? And the donkeys? What manner of gifts will they want to find hidden away in their stockings? I can’t wait for them to come in Christ mas morning and find out.

For how-tos and a pattern for the stockings shown, visit marthastewart.com/marthas-christmas-stockings.

CREATED BY SILKE STODDARD; LEATHER AND TOOLS AVAIL ABLE AT TANDYLEATHER.COM

TO THE LETTER

These equestrian-inspired styles were made out of supple lambskin and personalized for my daughter, Alexis, and my friend and colleague Kevin Sharkey. Using a little elbow grease and a leather punch, you can hammer

out any initial. Then back them with extra leather so the monograms really pop. Rust-ribbon trim adds a whimsical finishing touch.

MARTHA STEWART LIVING

Holidays are better with

# betterwithmms

and

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

LANDSCAPE THE PLACE

To fashion a small forest of snow-dappled trees, roll out extra dough and cut, bake, and ice it. Then add a pile of peppermintstick firewood and gum-stick skis. PS: Make more cookies to put on a plate, so no one will be tempted to take a bite of your snowy setting.

| DIY DÉCOR |

Home Sweet Home Santa’s got a brand-new. . . alpine ski chalet! This well-appointed A-frame flips the script on traditional gingerbread houses, with a rusticchic exterior (courtesy of a faux-bois roof and pretzel-log walls) and a cozy interior complete with a “stone” fireplace. For details, turn the page. TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY PERNILLE LOOF

MARTHA STEWART LIVING

G TH

To build our mountain retreat (inspired by classic A-frame cabins, some of the simplest yet sturdiest structures out there), start by baking the cookie-slab roofing, pentagon-shaped back wall, low side walls, and floor. Then assemble with royal-icing “mortar,” and stack pretzel logs on the sides. For the full recipes, templates, and all the sweet details, visit marthastewart.com/ cookie-cabin.

RAISE THE ROOF Create our freshly hewn siding by firmly pressing a fauxbois tool into rolledout dough. Cut out, chill, bake, and cool the cookies, then stain them with melted chocolate.

4 3

THE DETAILS: Martha Stewart pattern roller, in Faux Bois, $20; and pattern-roller handle, $27, michaels.com.

THE FINER POINTS

1. Cotton-ball smoke for chimney. 2. Almond + pretzel buck head. 3. Pretzel-log walls with royal icing. 4. Peppermint-stick logs with candy-coated sunflower-seed flames. 5. Licorice-rope rug.

WARM THE HEARTH The back wall features a fanciful fireplace made of candy-coated chocolate pebbles (we used Koppers brand; $8 per lb., economycandy .com), secured to the gingerbread with royal icing.

DECEMBER 2017

DECK THE HALLS

A green-buttercream Christmas tree (cleverly piped onto a sugar cone), almond-and-pretzel taxidermy, and a red rug made of licorice ropes (or Twizzler’s Pull ’n’ Peel) complete the scene.

TO SPICE UP THIS CLASSIC: Mix gingerbread spice into melted butter and marshmallows!

Three easy steps to holiday magic. 1. Make a pan of Rice Krispies Treats. 2. Shape with cookie cutters or your hands. 3. Decorate with frosting and candy. HOW MANY WAYS CAN YOU https://www.pinterest.com/ricekrispiesusa

SNAP, CRACKLE, POP?

| CELEBRATE |

A Surprise Inside Whether you’re lighting up eight nights or counting down 24 days, half the fun of the holidays is the anticipation. Extend the excitement with a twinkling treeline full of hidden presents. We covered paper cones in spray adhesive and metallic glitter, slipped a treat under each, and attached a paper tag with a number st icker to create a free-form calendar. A word to wise men (and women): Wrap your miniature gifts, in case someone sneaks a peek.

THE DETAILS: Saveon-Crafts papier-mâché cones, 10½", $12 for 12, save-on-crafts.com. Martha Stewart vintage leaf glitter, $16 for 12 0.14-oz. jars, amazon .com. Meyer Imports German glass glitter, from $6 for a 1-oz. jar, meyer-imports.com.

| SIP & REPEAT |

A Tinted Toast PEYCHAUD’S BITTERS

DECEMBER 2017

CRÈME DE VIOLETTE

Here’s a charming way to spiff up your sparkly: Swap a Champagne cocktail’s usual brown Angost ura-bitters-infused sugar cubes for ones soaked in a vivid flavored liqueur. Color sugar cubes with a few drops, set them out with bubbly, and let guest s choose a shade.

OUR AGING ROOMS At BelGioioso, cheesemaking is an art. Our American GranaÂŽ, an 18-month Extra Aged Parmesan, takes patience to produce. We deliberately choose not to cut corners and aging rooms are our commitment to traditional cheesemaking methods. By aging on natural wooden shelves, our Master Cheesemakers follow the proper steps to ensure what is best for this cheese. Available in the specialty cheese section in wedges and shredded cups.

Aging Room, BelGioioso Pulaski Plant, WI December 2016

belgioioso.com

THING

FOLD

Join two corners of a wonton wrapper to make a triangle, then fold in half again.

CUT Snip shapes into corners and sides of triangle.

COOK Unfold and fry for 2 minutes in a hot, neutral oil, like safflower. Let dry on paper towels, then dust with confectioners’ sugar and serve the same day.

| MAKE & SHARE |

Snow Angles 24

DECEMBER 2017

Introducing a new cookie-making secret weapon: store-bought wonton wrappers. Let other bakers wrest le with hot irons to create traditional Swedish rosettes. You can just grab a pair of kitchen shears—or hand kids’ scissors to a household elf who has a knack for making paper snowflakes. Fold the squares into triangles, and snip diamonds, semicircles, and notches into the edges. Then unfold them, fry, and dust with confect ioners’ sugar. The most magical part? Just as in nature, no two are alike.

Make your Christmas Beautiful BALSAMHILL.COM

GOOD THINGS

| THE PALETTE |

All That Glitters We took a cue from Mother Nature’s winter wardrobe for this gem of a tabletop tree, all dressed up in shades of icy blue, pale pink, and citrine. If you can string a bead, you can borrow her look with these jewelry-esque ornaments made from geodes, quartz, and shiny glass spheres.

THE DETAILS: Cost Plus World Market Gold and Marble Leilani tulip table, $450, worldmarket.com.

Make shimmery, dangling strands by grouping clear and light-pink quartz points on jewelry wire, adding a loop to each end, and attaching metallic cord.

Snip off an agate pendant’s jump ring and thread gold cord through the remaining loop for an instant ornament (or an extraspecial gift tag).

THE DETAILS: Fire Mountain Gems crystal quartz beads, from $1.50 for 2; and Zebra Wire copper wire, in Silver, from $3.50 for 15 yd., firemountaingems .com. Jaylagems rose-quartz strands, $19 each, jaylagems.etsy.com.

THE DETAILS: Bead Landing peach druzy agate pendant, $10; and Color Shop blue druzy agate charm, $6, michaels.com. M&J Trimming imported fine metallic twist cord, 1 mm, from $1 per yd., mjtrim.com.

For the marbled ornaments, remove the top, add a teaspoon each of two paint colors mixed with marbling medium, swirl, and dry. For the flashy one, brush glue on the bottom and roll in glitter.

To mimic icy branches, use a saw to cut clear acrylic tubing into three-inch pieces, then string them on gray cord with crystalline chalcedony beads.

CHIC ICICLES

SWIRLED STONES

THE DETAILS (from left): Darice clear glass disc, 8 cm, $7.50 for 6; clear glass ball, 100 mm, $7.50 for 2; and iridescent glass ball, 35 mm, $8 for 20, amazon.com. Martha Stewart multisurface satin acrylic craft paint, in Slate Grey, Wild Blueberry, Rose Pink, and Poodle Skirt, $2.50 for 2 oz.; multi-surface marbling medium, $13; and Creatology Glitter Pack, in Neon, $4, michaels.com.

DECEMBER 2017

EARTHY GEODES

DELICATE GARLAND

THE DETAILS: ePlastics clear extruded Plexiglas acrylic tube, ¼", $2 for 6', eplastics.com. Fire Mountain Gems blue chalcedony bead strand, 36", $9; and leather cord, 0.5–0.8 mm, in Grey, from $14 for 25 yd., firemountain gems.com.

| RECIPE REMIX |

Newly Minted If you’re like Living assistant food editor Lindsay Strand, you love mint-chip ice cream all year long. Come winter, she puts extra candy canes to great use in this flavor-packed version, made by doctoring a few pints of the storebought stuff. And here’s the indulgent bonus: The sugar in the candy canes keeps the ice cream soft enough to scoop straight from the freezer.

| INSTANT UPGRADE |

Tree Huggers However pretty an amaryllis may be, nothing says “I got this for you at the grocery store” like a cellophane plant wrapper. To present a green gift—rosemary, orchid, paperwhite, mini boxwood—in a unique way, spray-paint a paper sack in a metallic shade. Let it dry, fold down a cuff at the top for contrast, and drop the plant into your upcycled package to deliver it to a happy hostess or teacher. THE DETAILS: Basic Supply XL brown paper lunch bags, $10 for 40; Prep4Life brownpaper bags, 8¼" by 5¼" by 16", $16 for 100; BagDream #4 paper lunch bags, 5" by 2.95" by 9.45", $7 for 50; and SmileMakers mini kraft paper bags, $7 for 100, amazon .com. Montana Gold acrylic professional spray paint, in Copperchrome (Metallic) and Outline Silver (Metallic), $8 each, dickblick.com.

DECEMBER 2017

CANDY-CANE SUNDAES Place 2 pints vanilla ice cream, softened, in a large bowl. Fold in ½ cup crushed peppermint candies and ½ teaspoon pure peppermint extract. Pour into a 9-by-5-inch loaf pan; smooth with a spatula. Top with ¼ cup crushed candies. Cover with plastic wrap; refreeze until firm, at least 6 hours. Serve in waffle-cone bowls (get the recipe at marthastewart.com/wafflecone bowls), topped with hot fudge (marthastewart .com/hotfudge) and more crushed candies.

They’re the originators of “puppy love.”

Because dogs are more. Let’s treat them that way. ©/ TM/® Big Heart Pet, Inc.

Did

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ak a ll yo ur c and y ca nes ?

Good LIVING HOME, STYLE, BEAUTY, HEALTH Make & Give

IN THE SPIRIT

Elevate anyone’s favorite cocktail (or just her seltzer) by stirring up and bottling one of these deliciously bright homemade syrups. The fennel-orange blend borrows its flavors from Italy, while the hibiscus-ginger delivers a tropical punch, and the spicy cinnamon adds depth to hot drinks. Give one bottle to every home on the block—or all three of them to the people you really love. For the recipes, turn to page 128.

THE GIFTS TO GIVE The best presents are heartfelt, thoughtful, and a thrill to open and enjoy. Every item on these pages qualifies, whether it’s a well-made luxury that will last for years, or a handcrafted personal token its recipient will love. Grab our list—it’s time to deliver some cheer. TEXT BY CATHERINE HONG

PHOTOGRAPHS BY CHELSEA CAVANAUGH

MARTHA STEWART LIVING

G R EAT G I F TS FOR THE

Kitchen With its teak handle and sleek lines, the Skagerak terra-cotta teapot is a pleasure to both have and behold. $150, trnk-nyc.com.

Gift That Gives Back

Our food editors love this ultra-fruity, organic EVOO from Harvest Peace. Its olives are grown in Palestine, and profits help plant trees destroyed by conflict.

walnut handles by Edgewood Made.

$25, harvestpeace.com.

$48 for each knife or set of 2 picks, preservationfinegoods.com.

$28, minted.com.

In these fun, info-packed cook booklets, culinary gurus take a deep dive into a single topic (e.g., Dorie Greenspan on butter).

Spread joy with cult tea purveyor Bellocq‘s jams, in flavors like tea-infused peach or blackberry, cassis, and sage.

Upgrade your favorite home cook’s prep work with a graphic, colorful, and dishwasher-safe cutting board by Hay.

$14 each, shortstackeditions.com.

$16 each, bellocq.com.

From $29 each, store.moma.org.

Sweet Stocking Stuffer

With its delicate border of lacy painted ferns, Terrain’s verdant stoneware platter is a visual feast on the table or displayed on a shelf. $78, shopterrain.com.

Cocoa nuts will clamor for Thomas Keller K+M Extravirgin chocolate bars. The chef’s Midas touch: adding olive oil. $15 each, kellermannichocolate.com.

DECEMBER 2017

ILLUSTR ATION BY ALEX ROK A; PHOTOGR APHS BY PETER ARDITO (TEAPOT, OIL, CHEESE UTENSILS, JAMS, CHOCOL ATE BARS), MART YNA SZCZESNA (APRON, RECIPE BOOKLETS, CUT TING BOARDS, PL AT TER)

GOOD LIVI

Just when you think you’ve got this holiday thing all wrapped up.

Things never quite how you left them? We’ve got you. RAYOVAC® batteries are hard working and long lasting, promising to be the one thing that’s a sure thing.

GOOD LIVING

Make & Give

G R AC E N OT ES Do call it a comeback. Personal stationery is on the rise (since, let’s face it, email really doesn’t cut it on all occasions). Make your ikat- (or Liberty print–, or chintz-) loving friend a custom suite featuring her favorite fabric. All you need is card stock, scraps of materials, and spray mount to bind the two together in a decorative way. Wrap the set in tissue, a final swath of fabric, and twine, and slide in a pretty pen. PS: She’ll love you. For a detailed how-to, see page 141.

DECEMBER 2017

ILLUSTR ATION BY ALEX ROK A; PHOTOGR APHS BY PETER ARDITO (MARBLE TR AYS, CUPS, OAK TR AYS, PUZZLES), MART YNA SZCZESNA (THROW, PITCHER, BAR CART, VASE); COURTESY OF GOOGLE (HOME MINI)

Maybe you can’t give Mom marble countertops for Xmas. Couleur Nature’s exquisite trays come in a very close second.

Send a virtual hug, in the form of a plush, buttery-soft color-blocked alpaca throw from designer Jenni Kayne’s new home line.

Penn + Fairmount by Jason Forck’s handblown glass pitcher will land you on the “very nice” list for years to come.

From $50 each, couleurnature.com.

$350, jennikayne.com.

$110, pittsburghglasscenter.org.

G R EAT G I F TS FOR THE

Home Stainless steel with a brushed-gold finish, Martha Stewart Collection’s bar cart adds entertainment value to any space. $286, macys.com.

Tech for Teens

The Gen-Zers in your life will heart Google‘s Home Mini—the smaller, cuter version of its know-it-all digital assistant.

Gardeners need a place—and a vase—for their most prized blooms. Enter this metallictrimmed stunner from LSA International.

Give the gift of chic and neat. These Jayson Home porcelain cups beautifully corral odds and ends in every room.

$49, target.com.

$50, lsa-international.com.

Quarry cups, $16 each, jaysonhome.com.

Family Fun

Here’s a cool way to put pep in your host’s serving step: Wrap up an oak tray with leather handles by Lostine.

home with Dovetail’s colorful, artsy puzzles.

From $165, ahalife.com.

$60 for 3, food52.com.

MARTHA STEWART LIVING

GOOD LIVING

$70, bestbuy.com.

$20, potterybarn.com.

Delight mini mani-acs with Nailmatic’s très belles water-based polishes; they’re odor-free and wash off with soap.

Soft, fluffy alpaca fibers make this super-huggable lion, hand-sewn by artisans in Peru, the king of (stuffed) beasts.

$25, nailmatic.com.

$55, abchome.com.

Make & Give

CO LO R T H E I R WO R L D Break the crayon mold with a Technicolor DIY set. Using natural beeswax and carnauba wax, nontoxic dyes, and silicone ice molds (like these Lego-style blocks and gemstones, above), you can create a playful collection that’s super-comfy in little paws. Pack them up in a wooden slider box so cleanup time is simple and swift. For the how-to, see page 141.

Great Stocking Stuffers

G R EAT G IF TS FOR

Kids

Whimsical notebooks from Martha Stewart offer blank canvases for journaling, doodling, and dreaming.

These scrumdiddlyumptious hardcovers of Roald Dahl’s classics from Puffin Books will enthrall even little Veruca Salts.

From $3 each, staples.com.

$17 each, penguinrandomhouse.com.

Prepare to be amazed. These sleight-ofhand tricks from Cost Plus World Market will keep ’em magically entertained.

For budding builders, Brio’s activity set is chock-full of nuts, bolts, wheels, tools, and wooden parts. It comes without projects, so tiny tinkerers can really go to town.

From $4 each, worldmarket.com.

Builder Activity Set, $70, brio.net.

DECEMBER 2017

ILLUSTR ATION BY ALEX ROK A; PHOTOGR APHS BY PETER ARDITO (CAMER A, MAP, POLISHES, LION, NOTEBOOKS, DAHL BOOKS, TRICKS), MART YNA SZCZESNA (ACTIVIT Y SET)

Fuel the imaginations of future globe-trotters with Pottery Barn’s scratch-off map, which lets travelers mark where they’ve been.

make your holiday

SPARKLE

Only The Home Depot has Martha’s trees, greenery, ornaments, lights, and more.

SHOP THE FULL ASSORTMENT AT HOMEDEPOT.COM.

A TOUCH OF GOLD

THE GOLD STANDARD FOR HOSTING HOLIDAY CELEBRATIONS

This holiday season, add a touch of gold to your celebration with Ferrero Rocher®. Elevate the holiday and wow your guests by incorporating these premium chocolates when wrapping your party favor, allowing Ferrero Rocher® to be the gold standard for your celebration. Your friends and family will appreciate the elegance just as much as they’ll enjoy the indulgent and decadent treat. For more ways to add a touch of gold to your holidays, visit marthastewart.com/ferrerorocher

THEREâ&#x20AC;&#x2122;S NOTHING LIKE YOUR FIRST FERRERO ROCHER . EXCEPT YOUR SECOND.

A whole hazelnut, dipped in smooth chocolate cream wrapped in a crispy wafer, coated in milk chocolate, and covered in hazelnut pieces. Celebration Has Arrived

GOOD LIVING

Make & Give

DREAM W E AV ES

DECEMBER 2017

Tell recipients of these gorgeously textured accessories that you relied on kumihimo (translation: “gathered threads”), the ancient Japanese braiding technique, to create them. The secret to these surprisingly simple projects is a kumihomo disk, available at crafts stores. It’s a foam or cardboard circle the size of a CD with notches around its edge to keep the strands (try cord, yarn, or leather) in place as you twist them into lariat necklaces or wrap bracelets. Best of all, these one-of-a-kind pieces are one-size-fits all. For the full how-to, see page 141.

“Present” by Jennifer Lew, San Francisco, CA. “Berry Bunches” by Alethea and Ruth, Seattle, WA Copyright MInted LLC, 2017

UNIQUELY YOURS HOLIDAY CARDS FROM INDEPENDENT ARTISTS, CUSTOM MADE ON FINE PAPER.

15% OFF your holiday cards plus FREE recipient addressing with Code MSL15HOLIDAY, expires 1/3/18

WHAT WILL OUR EXPERTS DESIGN FOR YOU?

TEXT US YOUR PHOTO, AND WE’LL TEXT BACK 5 UNIQUE CARD DESIGNS USING YOUR PICTURE. Text us your photo, and we’ll text you back your photo styled in 5 card designs. Text your photo to 415-301-CARD(2273) and we’ll text back 5 unique card designs using your photo.

Modern romantics will love Marcie McGoldrick’s porcelain cameo necklace— the coolest heirloom they never inherited.

$210, sleepdomi.com.

$300, marciemcgoldrick.com.

G R EAT G IF TS FOR

Style Roomy enough for a laptop, Loeffler Randall’s tasseled metallic leather tote is bound to be someone’s new everything bag.

These rich hand creams from Bastide come in French-vacation scents like lavender, orange blossom, and fig.

Cruise tote, $395, bloomingdales.com.

$12 each, bastide.com.

Give someone a pair of Garnet Hill’s cozybut-not-bulky shearling gloves, and they’ll think of (and thank) you every blustery day.

Tkees faux-sheepskin slippers are sleek and supple on the outside, plush on the inside, and exquisite from every angle.

Craighill’s brass rings, accented with color, will distinguish everyone’s house key (and instantly bond your brood).

Ines slides, $150, tkees.com.

Wilson key rings, $15 each, craighill.co.

She’s been very good, so gift her the Beekman 1802 Lump of Gold shimmer beauty bar for supreme skin pampering.

Beats by Dr. Dre wireless headphones boast a lightning-fast recharge—just five minutes gives you three hours of listening.

$15, shop.beekman1802.com.

Solo3, in Asphalt Gray, $300, apple.com.

Great Stocking Stuffer

DECEMBER 2017

ILLUSTR ATION BY ALEX ROK A; PHOTOGR APHS BY PETER ARDITO (NECKL ACE, CREAMS, BEAUT Y BAR, HEADPHONES, FR AGR ANCE, BALM), MART YNA SZCZESNA (TOTE, PAJAMAS, SLIPPERS, KEY RING, GLOVES, BR ASS BOX, SOCKS)

Domi’s luxe organic-cotton pajamas beg to be lounged in past breakfast.

INTRODUCING

HOLIDAY HOME DECOR, FEATURING OUR FAMOUS PRINTS.

Jason Wu’s first fragrance, a blend of jasmine, peony, and lily of the valley, will dazzle your fashion-editor-in-training. Eau de Parfume, $145 for 3 oz., saks.com.

We’re stockpiling Caudalie French Kiss lip balms, which leave a creamy tint of healthy, grown-up color that lasts for hours. $18 each, us.caudalie.com.

They’ll flip for this satisfyingly solid brass box from This Co., which keeps vitamins, medicine, or mints at the ready. $18, dbathis.com.

The White Company’s cashmere bed socks are like fancy sweaters for your feet.

ARTFULLY MATCHED TREE SKIRTS, PERSONALIZABLE

$60 a pair, us.thewhitecompany.com.

STOCKINGS, AND MORE. STARTING AT $12.

minted.com/holiday-home-collections MARTHA STEWART LIVING

HOME P R OJ E C T N O.

All Aflutter Creating this charming perch is as elementary as gathering branches in your own backyard. We filled a wall basket with boughs of white pine that we flocked with decorative snow spray, then affixed already-wired faux birds between the needles. To give more finefeathered friends a place to land, anchor a larger fallen limb in a doorside urn or pot filled with pebbles. THE DETAILS: Vintage Longaberger wall basket (for similar styles, visit etsy.com or ebay.com). Design Master Sno Blast decorating snow spray, $10, amazon.com. Garden flying birds, 3", $15 for 12; and clipon birds, 4¾", $15 for 12, jamaligarden.com. Terrain Florist’s Bucket vase, from $36, shop terrain.com. Adirondack Basketry Hiker pack basket with leather harness, $158, adirondack basketry.com.

/ THE WELL-KEPT HOME /

Welcome Sights ’Tis the season to deck your halls, sure. But do you know what even more people see? Your front door. Stop friends and family in their tracks—and spread joy to your neighborhood—with one of these get-in-the-spirit displays. TEXT BY ELYSE MOODY CREATED BY LORNA ARAGON

DECEMBER 2017

PHOTOGRAPHS BY MICHAEL MUNDY

BUFFALO CHECK ALPACA

soft

Our story is woven of natural fibers and inspired style. The latest chapters await at garnethill.com/cashmere

HOME

WIN $25K To get some help sprucing up your place, visit marthastewart .com/25kHoliday and enter to win $25,000. See page 142 for details.

Enliven an urn or potted planter thatâ&#x20AC;&#x2122;s empty for the winter with leftover laurel and a gazing ball.

P R OJ E C T N O.

DECEMBER 2017

Fine Flourishes Set aside the idea that every wreath needs to be circular; it can certainly st art out that way.. . and then trail off. We secured laurel branches around a small wreath frame using green floral wire, and punct uated the leaves with silver faux-poinsettias. Mount it and wire more laurel onto the bottom of the wreath, tapering the shape as you work down the door. Then add more blooms or ornaments for shine. Like magnolia leaves, laurel is hardy, so this st unner will last all season.

THE DETAILS: Silk poinsettia silver flower stem, 28", $10.50, panysilk.com. Southwest and Beyond glass gazing balls, 12", $32 each, southwestand beyond.com. Grandin Road Genevieve urns (similar to shown), $169 each, grandinroad.com.

MADE TO MOVE

NEW FITS AND FUN STYLES

Separately

Makes a

GREAT

GIFT!

DOUBLE RED AMARYLLIS IN WOVEN BASKET The best red Amaryllis in the business is available to readers of Better Homes & GardensÂŽ from White Flower Farm, the premier American mail-order source for fine plants and gardening supplies. Each top-quality bulb is guaranteed to produce 2 flower stalks, most with 4 exquisite double blooms, and will arrive ready to start growing in a handsome 7-inch woven basket. Your Amaryllis will deliver a truly spectacular performance in about 8 to 10 weeks. These tropical beauties make great gifts and are easy to grow in homes or offices, in bright light and warm temperatures. Your gift message and complete instructions for care are included. Success is guaranteed.

Item GM084673, $2995 each plus shipping Be sure to add an Amaryllis Stake [Item 56597] for best results.

MAKES A GREAT GIFT

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Order online at bhg.com/mslgift or call 1-800-420-2852

Please mention Code MSM17 when ordering ... and remember, every plant is 100% guaranteed!

GOOD LIVING HOME

P R OJ E C T N O.

Sweet Salutations Everyone will receive a merry greeting—and a cheerful goodbye—when you hang a few brass-plated bells on your doorknob. We used natural twine to attach them to a spray of cedar, which ups the pretty factor and buffers the door to keep the chime gentle (not jarring). Wrap the stem and twine with grosgrain ribbon, leaving a loop at the top for hanging, and tie it above the bells in a no-fuss knot. THE DETAILS: Viva Terra temple bells, in Mini and Small, $9 and $19 each; and mini hanging temple-bell ornaments, $25 for 6, vivaterra.com. Ashland natural wired twine, $3.50 for 10', michaels.com.

P R OJ E C T N O.

CHRISTOPHER TESTANI (OMBRÉ)

Ombrè All Day New York City floral-design team Putnam & Putnam turned what’s essentially throwaway material—a clipping from the base of a Christmas tree—into this modern masterpiece. They inverted the triangular branch and wired on clusters of jingle bells in muted shades of green, gold, and red. (The first two colors are easy to find, and a quick coat of spray paint turns plain ones the softer pink.) Top the mini tree with a broad satin bow; its wide tails will protect your door from any possible scratches. THE DETAILS: Creatology jingle bells, 9mm, 12mm, 15mm, 16mm, and 18mm, from $4.50 for 70; and Design Master Colortool spray paint, in Pink Glow, $8, michaels.com.

MARTHA STEWART LIVING

‘Tis the Season for

Merry Meow-Ments The holiday season is all about creating special times with the family-including your cat! Check out these tips for making holiday moments worth meowing about.

Get Picture Purr-fect Ready

Treat Your Cat Like You Treat Yourself

Stockings Stuffed with Love

Just as you prepare to look your holiday best, so should your cat! Meow Mix Brushing Bites® dental treats help control plaque and tartar, leaving you both with picture purr-fect smiles for your holiday photos.

Santa isn’t the only one who deserves a plate of treats left out for him this season! With 8 delicious flavors and textures of Meow Mix Irresistibles® treats with real meat to choose from, why serve just one this holiday season? Your feline foodie will love nibbling bites of each, hors d’oeuvrestyle—just hold the egg nog, please!

Flavor-packed treats made with real seafood, poultry, or beef are at the top of every cat’s holiday wish list. Include Meow Mix Irresistibles® treats in your feline friend’s stocking and she’ll purr with joy all season long!

Inspiring Meow-Ments All Season Long

Choose from soft or crunchy treats made with real seafood, poultry, or beef your cat craves.

Specially designed to help clean cats’ teeth by reducing plaque and tartar, and fortified with Vitamin D and Calcium to help support strong teeth and bones.

LIFE WITH YOUR CAT IS NEVER BORING. KEEP IT THAT WAY.

©/ TM/® Big Heart Pet, Inc.

Variety keeps relationships fun. It’s why Meow Mix® has a variety of treats, including Brushing Bites® and Irresistibles.® All made with the real meat taste your cat craves. MEOW MIX.® THE ONLY ONE CATS ASK FOR BY NAME.®

GOOD LIVING BEAUTY

The Long View To dress up your look in an instant, sweep on a lush mascara, or try user-friendly false lashes that are full, feathery, and Audrey Hepburn-esque. Follow our quick tutorial, and you’ll be batting well above average. TEXT BY MELISSA MILRAD GOLDSTEIN

Fringes in a Minute The newest mascaras take lashes above and beyond. For a clean comb-through, wipe the brush with a tissue weekly.

Diorshow Pump ’N’ Volume comes in a malleable bottle; squeeze it a few times to warm the formula for smooth coating.

The 200-plus bristles in the L’Oréal Paris Voluminous Lash Paradise brush catch every last hair, elongating them before your very eyes. $10, lorealparisusa.com.

CURLING

Maybelline New York Lash Sensational Curvitude Mascara has a U-shaped wand to deliver a fanned, wide-eyed effect. $9, maybelline.com.

SENSITIVE Keep false eyelashes makeupfree, and you’ll get multiple wears out of a single set.

Contact-lens wearers, rejoice: La Roche-Posay Respectissime Waterproof Mascara is hypoallergenic and a cinch to remove. $25, laroche-posay.us.

DECEMBER 2017

PHOTOGRAPHS BY THE MORRISONS

HAIR AND MAKEUP BY THEO KOGAN USING CHANTECAILLE MAKEUP; PHOTOGR APHS BY PETER ARDITO (WANDS)

$30, dior.com.

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active because the Micelles attract dirt, oil and make-up like a magnet

surprisingly powerful yet gentle to skin

MICELLE TECHNOLOGY

FOR ALL SKIN TYPES FOR WATERPROOF MAKE-UP

FOR OILY SKIN

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GOOD LIVING BEAUTY

Flattering Fakes Enhance what you have in a few simple steps using individual clusters or half or full strips.

2 3

Apply Eye Makeup That includes mascara. Then, if applying a full strip, lay it along your natural lash line, starting at the inner corner. Remove and trim away excess from the outer edge to get a custom fit.

Dip in Glue Place a drop on the back of your hand. Using tweezers or fingers to hold the faux lashes, drag the band or base through it. Fan it for 45 seconds, until the glue becomes tacky.

Put It On Anchor your elbow on a flat surface, and with your eyes open, set the lash strip flush against your lash line, working from the inner corner out. If using clusters or half-lengths, focus them along the outer two-thirds of your top lids.

How to Remove Saturate a cotton pad with an oil-based eye-makeup remover (we like Albolene’s Eye Makeup Remover; $10, albolene.com). Press it against faux lashes to break down the glue bond, then hold skin taut at the outer corner and peel them off.

Lash Options

CLUSTERS

HALF-LASHES

FULL STRIPS

For newbies, pros recommend so-called individual lashes, such as Ardell Individual Medium Flare Lashes. They’re subtle and great for filling in gaps.

Also called “accents,” they amplify the outer corners. One Two Lash’s version has two layers that go above and below natural lashes and connect with two tiny, weightless magnets.

These are the boldest option with the most styles (from demure to bombshell). Battington Demi 3D Silk Lashes have a forgiving clear (not black) band, and can be reused 25 times.

$59, onetwo cosmetics.com.

$28, battington lashes.com.

$5, sallybeauty.com.

OUR EXPERTS Jamie Greenberg, celebrity makeup artist; Jade Munson, Ardell global brand ambassador; Clementina Richardson, founder of Envious Lashes

DECEMBER 2017

PETER ARDITO (L ASHES, CURLER)

Lash adhesives come in two colors: clear and black. The former creates an invisible bond, while the latter adds definition.

GOOD LIVING BEAUTY

/ COUNTER INTELLIGENCE /

Ready, Set, Party Swan through the season with rippling hair and a romantic flush on your face. With time-saving tools and an all-in-one makeup kit, getting glamorous is almost effortless. TEXT BY MELISSA MILRAD GOLDSTEIN

NEW & NOW

FACE TIME

A handful of innovative styling tools do far more than blow hot air. The whizzes below add shine, bend, and curl with amazing speed and ergonomic ease. Invest in one of our faves— it’ll be worth its weight in good hair days.

Laura Mercier Master Class Colour Essentials Collection, $125, lauramercier.com.

Now that you’ve checked everyone else off your list, look out for number one with this fresh, universally flattering holiday makeup palette by Laura Mercier. It holds 12 matte and shimmer shadows, two eyeliners, two blushes, highlighter, and all the requisite brushes. While you’re at it, give your skin the gift of Clarins Double Serum. It contains 21 plant extracts, including complexionbrightening turmeric, to nourish and soothe ($89, clarinsusa.com).

Picks to Plug In

STROKES OF GENIUS Faster and less dam-

FULL SPEED AHEAD The Revlon 360 Surround dryer’s bifurcated (translation: brilliant) nozzle dries hair from the front and

CUSTOMIZED CURLS Tousled waves today, soft spirals tomorrow— the T3 Convertible base accommodates seven different barrels for endless possibilities.

the bristles on the Dafni Hair-Straightening ceramic brush evenly distribute its 365-degree heat through dry hair. $199, dafnihairus.com.

DECEMBER 2017

and its downward airflow smooths frizz. $60, target.com.

Base, $100; and barrels, $85 each, t3micro.com.

4 EASY ON THE ARMS With its L shape, the Hot Tools CurlBar does away with the usual yogic contortions required to hold, wrap, and maneuver hair around traditional straight wands. $100, ulta.com.

PHOTOGRAPH BY THE MORRISONS

HAIR AND MAKEUP BY THEO KOGAN; PHOTOGR APHS BY PETER ARDITO (HAIR TOOLS, L AUR A MERCIER PALET TE)

Treat Yourself

SHAPE SHIFTERS

Your eczema may be hiding something. You may think you know eczema, but what you might not know is that it’s a term used to describe a variety of skin conditions. The most common form of eczema is actually a chronic disease called atopic dermatitis. You can see the signs of atopic dermatitis on the surface, but a key underlying cause remains hidden. Inflammation beneath the skin can lead to the red, itchy rashes that you try to manage, but just keep coming back. This underlying inflammation is always active, meaning your next flare-up is just waiting to return.

Learn more about what’s happening at EczemaExposed.com

MARTHA S T E WA R T

American Made

SAVE THE DATE Each year (for almost 50 now!) a close-knit, wildly creative family illustrates the coming 12 months in a bold, highly collectible calendar—and its avid fans just can’t get enough. Here’s how the clan puts it together, month by colorful month. TEXT BY MELISSA OZAWA

DECEMBER 2017

SOME LOYAL CUSTOMERS WON’T OPEN their Dolphin Studio calendars until the first of January. Others are adamant about not looking at the months ahead. Still more can’t wait for the bright-yellow paper order form to come in the mail each October so they can sign up for next year’s, exact ly as they have done for decades. Without a doubt, these calendars have engendered a passionate and dedicated following. “We have so many customers who have grown with us over the years that we almost feel like we know them,” says Sofia Hughes, co-owner with sister Crispina ffrench. And as new ones discover them, the circle widens. “They become part of our extended family,” she says. The calendar was born nearly 50 years ago when the sisters’ parents, artists Primm and John ffrench,

Shortly after the New Year, Sofia Hughes and Crispina ffrench gather to plot out the next edition’s illustrations. Order the 2018 calendar (a sneak peek is shown here) at thedolphinstudio.com.

PHOTOGRAPH BY KATE MATHIS

Your dog shares the spirit of the wolf. And his love for meat.

BLUE Wilderness® is made with more of the chicken, duck or salmon dogs love. All dogs are descendants of the wolf, which means they share many similar traits – including a love for meat. That’s why we created BLUE Wilderness. It’s formulated with a higher concentration of chicken, duck or salmon, and none of the grains that contain gluten. If you want your dog to enjoy a meat-rich diet like his ancestors once did, there’s nothing better than BLUE Wilderness.

Available at your favorite pet specialty store.

Open your heart & home this holiday Adopt a pet near you at home4theholidays.org

Love them like family. Feed them like family.®

GOOD LIVING

were newlyweds living in John’s native Ireland and began sending the then-handmade creations as a way to stay connected with friends around the world. After settling in Stockbridge, Massachusetts, with their young family, they decided to turn them into a side business, and began silk-screening designs they drew along with their three children. Today, Sofia and Crispina and each of their five kids, who range in age from 10 to 24, keep the proverbial presses rolling. Everyone is assigned a month to illustrate. They are given total creative freedom, save for a few simple guidelines: Be original (avoid clichéd seasonal motifs), and be bold (the images should stand out at a distance). In addition to generating new illustrations each year, the sisters delve into the archive, resurrect ing a vintage print made by each of their

parents, as well as one from their oldest sister, Felicitas, who can no longer contribute new work because she has advanced multiple sclerosis. Once the drawings are completed, Crispina begins the silk-screening process, transferring them to transparencies, select ing paint-color combinations, and printing, one color at a time. Meanwhile, Sofia focuses on customer service and shipping. Together they “work on any loose ends as a sister team.” And while the pair may have grumbled as teenagers when Mom and Dad reminded them that their artwork was overdue, they wouldn’t dream of stopping now. “We get to hang out together and make art, which is productive and so satisfying,” says Crispina. “These calendars are ingrained in who we are.”

DECEMBER 2017

C O U R T E SY O F T H E D O L P H I N ST U D I O

The Hughes and ffrench families (back row) gather outside the studio, joined by (front, from left) Evan Sanders, Elliott Hunnewell, and Claudia Martin, who assist Crispina with printing.

No Heavy Perfumes, Aerosols, or Dyes

WITH

Refills Available

For Fabric & Air

Plant power for a better you. ÂŽ

Lovingly created by herbalists and rigorously tested for quality by botanical experts, our herbal teas help you soothe, relax and restore your way through any day. Serving people, plants and planet since 1974.

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Sips for the Season Make your holiday healthy and merry by sipping through the season.

RELAX As you are checking things off your holiday to-do list, gift yourself some down time. Enjoy a cup of Traditional Medicinals CHAMOMILE WITH LAVENDER tea—its fragrantly floral taste will have you unwinding in no time.

STAY WELL Stay healthy this winter with the natural remedies of roots and herbs. When the seasonal chill arrives, try Traditional Medicinals THROAT COAT® tea made with a smooth and silky blend of slippery elm, licorice, and marshmallow root.

REFRESH After lots of celebrating (and indulging), turn to Traditional Medicinals PEPPERMINT tea to soothe your belly and put you at ease. BALANCE YOURSELF Find your balance by staying active, and support digestion with Traditional Medicinals GINGER AID® tea. This spicy yet calming tea, made with zesty ginger, will leave you feeling healthy and happy this season. These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. 170719

about herbs and the benefits of plant-powered teas, follow Traditional Medicinals on Instagram @tradmedicinals TO LEARN MORE

HEA THE HOLIDAYS BRING ON the expectation of pure happiness— all the time, and for everyone. In reality, however, many of us experience a host of powerful emotions, and some of them aren’t joyful (or Instagramworthy). If you’re feeling stressed or down, rest assured you’re not alone. The truth is, we’re all more susceptible to worry, anger, and sadness in the winter months, notes Norman Rosenthal, M.D., a clinical professor of psychiatry at Georgetown University School of Medicine who is known for his landmark research into seasonal affective disorder, aptly known as SAD. The flurry of feelings that arise can give you a mild case, he says, and leave you feeling unexcited or blah—a state Rosenthal calls “oatmeal.” And when you’re coping with a personal loss, job concerns, family drama, or other stressors, celebrating is a challenge. Consider these common holiday moods and how to handle them.

All the Feels

Emotions run extra-high this time of year, spanning the good, the bad, and the totally unexpected. (Raise your hand if you’ve ever welled up just hearing “Auld Lang Syne.”) Here’s how to ride the wave— and help friends or family through any troughs. TEXT BY CATHY ALTER

DECEMBER 2017

WHAT’S HAPPENING: You’re overwhelmed by the pressure to do it all (mail cards, get gifts, keep the house spotless) and be graceful about it. “Those expectations are fueled by the commercial mythology around the holidays,” says Rosenthal. “All over TV and social media, you see happy families gathered around the tree and opening beautiful presents, and you think, This isn’t me.” KEY SYMPTOM: You constantly compare yourself with others, which makes you feel worse,

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says Beth Cabrera, Ph.D., a senior scholar at the Center for the Advancement of Well-Being at George Mason University, in Fairfax, Virginia. Social media can exacerbate the problem, adds Rosenthal. â&#x20AC;&#x153;Very few people post pictures that say, â&#x20AC;&#x2DC;Look how badly my turkey came out.â&#x20AC;&#x2122;â&#x20AC;? HOW TO HANDLE IT: Take a holiday from apps like Facebook and Instagram. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s the best gift you can give yourself,â&#x20AC;? says Rosenthal. Even a one-week Facebook break has tangible benefits, a 2016 st udy published in Cyberphysiology, Behavior, and Social Networking foundâ&#x20AC;&#x201D; itâ&#x20AC;&#x2122;ll help you feel more satisfied and positive about your own life (instead of thinking your turkey doesnâ&#x20AC;&#x2122;t measure up). Got a frazzled friend? Invite her out for a cell-phone-free lunch or dinner.

A GUILTY GUT FEELING WHATâ&#x20AC;&#x2122;S HAPPENING: Maybe you canâ&#x20AC;&#x2122;t travel to visit family this year, or you put off shopping until the last minute. Maybe all the money youâ&#x20AC;&#x2122;re spending has you feeling more aware, and ashamed, of your good fortune. Such sentiments may be especially intense this year, due to the recent natural disasters and mass shooting in Las Vegas, says Robert Hales, M.D., chair of the psychiatry department at the University of California, Davis. KEY SYMPTOM: You admonish yourself with negative thoughts. â&#x20AC;&#x153;We say things in our heads that weâ&#x20AC;&#x2122;d never say to our worst enemies, like, â&#x20AC;&#x2DC;Iâ&#x20AC;&#x2122;m terrible for not buying gifts for my book club,â&#x20AC;&#x2122;â&#x20AC;? Cabrera says. Or, if youâ&#x20AC;&#x2122;re feeling too flush, you may judge others for their excessive spending (psychologists call this project ion). HOW TO HANDLE IT: Instead of dwelling on how you fall short, repeat this mantra: â&#x20AC;&#x153;Good enough is good enough.â&#x20AC;? Any time the little voice in your head calls you out, have selfcompassion by recognizing that

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DECEMBER 2017

you are human, says Cabrera. If a friend is on her own guilt trip, share your new motto with her and assure her that sheâ&#x20AC;&#x2122;s doing great. To ease the pangs that come from having plenty, Cabrera suggest s volunteering. â&#x20AC;&#x153;Visit people in a retirement home who may be lonely, or help decorate a church or school,â&#x20AC;? she says. â&#x20AC;&#x153;Any act of kindness will give you a boost.â&#x20AC;?

RED-AND-GREEN BLUES WHATâ&#x20AC;&#x2122;S HAPPENING: Youâ&#x20AC;&#x2122;re feeling the heartache that comes with losing a relative, friend, or beloved gathering spot (due to a move or parents downsizing), and togetherness only heightens the pain. KEY SYMPTOM: You keep extra-quietâ&#x20AC;&#x201D; or skip activities altogether. â&#x20AC;&#x153;People who are grieving may not acknowledge the empty seat at the table because itâ&#x20AC;&#x2122;s likely upsetting, or may avoid parties because they canâ&#x20AC;&#x2122;t bear the idea of engaging in fest ive small talk,â&#x20AC;? says Allison Gilbert, author of Passed and Present: Keeping Memories of Loved Ones Alive (Seal Press, 2016). HOW TO HANDLE IT: Rather than running from the feeling, lean into it and embrace nostalgia. Gilbert suggests placing photos of past celebrations and lost loved ones at the center of the table, or making a dish that someone always cooked; you might even buy yourself a present you think that person would have chosen for you. â&#x20AC;&#x153;It helps make the connections more relevant,â&#x20AC;? Gilbert says. As painful as it may sound, research has shown gest ures like these truly make you feel better and more engaged.

HUFFY-HOST COMPLEX WHATâ&#x20AC;&#x2122;S HAPPENING: Whether itâ&#x20AC;&#x2122;s because of family tension, work demands, your ambitious to-do list, or all of the above, youâ&#x20AC;&#x2122;re feeling pricklier than Santaâ&#x20AC;&#x2122;s whiskers.

KEY SYMPTOM: You are quick to snap, even at the dog. And heaven help anyone who tries to edit or impinge on your holiday agenda. HOW TO HANDLE IT: Hit pause. “Stop and notice what you’re experiencing,” says Lindsay Henderson, a psychologist who treats patients via the telehealth app LiveHealth Online. “When a feeling is uncomfortable, we make efforts to avoid it. But when we register and identify it, we can move on more easily.” Think it through and you may realize Mom isn’t necessarily trying to hijack Christmas by suggest ing you all go to church together, says Gretchen Rubin, author and host of the podcast Happier

With Gretchen Rubin; it’s more likely that she truly values the tradition. Henderson, who talks with many patients over the holidays, also offers a tact ic she calls “coping ahead”: Build solo time—like a yoga class or a walk—into a family visit. And if you’ve got a friend who’s at her wits’ end, make a plan to see her early in the new year, so you both have something to look forward to.

A CASE OF THE WHY-BOTHERS WHAT’S HAPPENING: The holiday hype has driven you to disengage. “Withdrawal happens when you’re overwhelmed by st ress, guilt, or frust ration,” says Henderson.

It can also be a coping mechIf an act ivity is important anism for existential ennui over to someone you love, it may be worth doing out of love the passing of time. Unlike for that person, says Rubin: with sadness, there may be no “Maybe you don’t want to, underlying reason for this or maybe it’s not convenient, numbness; in fact, you can’t but when you change your muster the energy to feel sad. behavior, the atmosphere KEY SYMPTOM: You dread the around you changes.” If you family rituals you normally don’t want to play ball this love, such as the annual famyear, fine—offer to keep score ily touch-football game. or take photos instead. When HOW TO HANDLE IT: Build in you decide to take part, Rubin activities that will connect adds, you just may pull you with others, especially other folks out of their holichildren. “When you sp end day funk, too. time with kids, they can remind you of the true spirit of the holidays,” says Henderson. Cook with them, go sledding, do something that For more tips on improving holds good memories for you— your health and well-being, visit that’ll help prevent you from marthastewart.com/strive. being passive. And remember:

Flavor Infusions Rice adds to the

GOOD LIVING

What’s the best way to store holiday cookies? —Ilana Dominguez, Rockford, Ill.

Ask Martha

First, let them cool completely—any trapped heat will cause cookies to steam and turn soggy. Then layer them between waxed paper or parchment to prevent them from st icking together. Most will keep at room temperature in an airtight container for about three days, or frozen for up to three months. Here are a few more smart-cookie storage tips: MAKE AHEAD Logs of slice-and-bake cookie dough (or mounds of dropcookie dough) can be made ahead and frozen for up to a month. No need to defrost—just bake as your recipe direct s, adding a couple of minutes. SEPARATE TEXTURES Don’t store crunchy and soft cookies in the same container— the crisp ones will absorb moist ure from the others and become soft themselves. CHILL SELECTIVELY Only keep cookies in the refrigerator if they have a dairy or egg component (say, whipped cream or curd); otherwise, chilling adds moisture that can make them soft and sticky. FRESHEN UP To revive stored cookies, heat them in a 300° oven for about 10 minutes. (Keep an eye on them so they don’t overbake.) Let cool before serving.

| KITCHEN CONUNDRUM |

THE ROOM-TEMP RULE

EGGS: Place them in a bowl of warm (not hot) water until they no longer feel cold, about 10 minutes. BUTTER: Microwave it in fivesecond increments until softened, but don’t go too far—melted butter separates, leading to tougher, flatter cookies. Or shred butter on a box grater set over a mixing bowl—the small bits will soften much faster than a full stick.

DECEMBER 2017

PHOTOGRAPH BY CHELSEA CAVANAUGH

ILLUSTR ATIONS BY BROWN BIRD DESIGN

Our test kitchen often gets asked whether eggs and butter really need to be at room temperature before being added to a recipe. The answer is yes: Cold ingredients don’t incorporate easily and result in a dense texture. If you forget to take them out of the fridge in advance, try our quick tricks:

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GOOD LIVING

Does my dog need a winter coat?

| CRAFT TIPS |

Stay Sharp Your scissors will get a lot of use this season, so treat them right. CLEAN If they’re rusty (from age or water contact), wipe the blades with a cotton ball soaked in white vinegar. SHARPEN Unscrew and separate the blades if you can, then sharpen each side with a stone and honing oil. Rejoin them and lubricate the screw with oil to keep the scissors cutting smoothly. DIVIDE & CONQUER Use specialty pairs for their intended jobs: fabric shears for sewing, paper scissors for wrapping and crafts. This will keep all the blades sharp longer.

DECEMBER 2017

How do I keep my Christmas tree healthy throughout the season? —Bernie Sussman, Boise, Idaho

First, consider a fir, such as noble or Douglas. These tend to last longest. Make certain the tree is hardy to start with by running your hands along the limbs and looking for fallen needles; also, bend a branch to see if it snaps back. Once you get your tree home, follow these pointers, and enjoy the fresh pine scent.

EVERGREEN ADVICE PLACE IT A live cut tree can last up to six weeks indoors. To keep it from drying out any sooner than that (and potentially creating a fire hazard), position it as far as possible from any heat sources, like radiators and fireplaces.

WATER IT Trees are thirsty: One with a six-inch trunk can use 1½ gallons of water a day. So use a stand with a large reservoir, and top it off daily. We like the Cinco Plastics Large Express C-144E ($42, acehardware.com), which holds a whopping three gallons.

RECYCLE IT At season’s end, find out if your city offers free disposal; if so, you can leave it curbside or drop it off at a recycling center. Many wildlife sanctuaries also accept donated trees to create shelters for animals; check online for one in your community.

Keep Snowball from turning into a pup-cicle with the proper outdoor gear. Chihuahuas, miniature pinschers, toy terriers, and other small breeds weighing under 20 pounds, as well as shorthaired or very lean dogs (like greyhounds, whippets, and Weimaraners), should wear a coat in cold weather. It should fit snugly, completely covering your dog’s stomach and ending at the base of the tail, and leave his legs free so he can walk, run, and relieve himself. On especially freezing days, keep your pal’s paws protected from deicing chemicals with rubber disp osable or nylon booties.

LET US HELP YOU! E-mail your questions to askmartha@marthastewart.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 805 Third Avenue, 25th floor, New York, NY 10022. Please include your full name, address, and daytime phone number. Letters and messages become the property of Meredith Corp. and may be published, broadcast, edited, or otherwise used in any of its media. By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown in connection with our publication of your questions.

PETER ARDITO (SCISSORS); JOHNNY MILLER (TREE); TIERFOTAGENTUR/AL AMY STOCK PHOTO (DOG)

—Cynthia Strand, Plymouth, Minn.

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Everyday FOOD

RECIPES BY GREG LOF TS AND L AURYN T YRELL; FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY MEGAN HEDGPETH

COOK, NOURISH, ENJOY

| EASY ENTERTAINING |

Brunch for a Bunch When hosting a full house during the holidays, take back the morning with a leisurely meal that satisfies a crowd and spares you the agita. Slide a pre-assembled main dish, like a cheesy quiche or a French-toast casserole (or both!), in the oven, and make a few favorite sides. Yes, there will be bacon. TEXT BY BROOKE PORTER KATZ AND CLAIRE SULLIVAN

PHOTOGRAPHS BY JULIA GARTLAND

MARTHA STEWART LIVING

EVERYDAY FOOD

Spinach-and-Cheddar Slab Quiche To get ahead, make the pastry shell up to a day in advance. After baking, let cool completely, gently wrap in parchment-lined foil, and store at room temperature. For a tasty variation, use Gruyère or fontina instead of cheddar.

GUEST STARS

Unbleached all-purpose flour, for dusting 1 sheet (14 ounces) frozen all-butter puff pastry, such as Dufour, thawed

To make brunch even brighter, round out your main attraction with two winning sidekicks.

10 large eggs, plus 1 egg white

¼ cup white sesame seeds 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry 3 ounces cheddar, coarsely grated (1 cup) 1¼ cups heavy cream Kosher salt and freshly ground pepper

Go for brioche or challah here. Both are egg-based and offer a nice custardy texture.

1. Preheat oven to 400˚. On a

2. Scatter spinach and cheese

evenly over past ry. In a large bowl, whisk together eggs, cream, 1½ teasp oons salt, and ¼ teasp oon pepper. Pour evenly over spinach and cheese. Bake until quiche is set and puffed slightly, 18 to 22 minutes (if browning too quickly, tent with foil). Let cool on a wire rack; serve warm or at room temperature. 20 MIN. | TOTAL TIME: 1 HR. 10 MIN., PLUS COOLING | SERVES: 8

ACTIVE TIME:

DECEMBER 2017

Pear-and-Raspberry Baked French Toast You can prep up to step 2 the day before. Just cover and refrigerate. 1 loaf challah, cut into ¾-inch-thick slices 1¼ pounds Bosc pears (3 to 4), peeled, cored, and thinly sliced lengthwise

An OJ Upgrade Remove peel and pith from 2 pounds mixed citrus, such as oranges, tangerines, and grapefruits. Roughly chop and discard seeds. Blend with 1½ cups cold water and serve over ice. Makes 5 cups.

9 ounces raspberries (1½ cups) ¾ cup sugar 1½ teaspoons ground cinnamon 1 teaspoon kosher salt 8 large eggs 2 cups whole milk 2 teaspoons pure vanilla extract

1. Arrange bread, pears, and raspberries evenly in over-

lapping layers in a 2½-to-3-quart baking dish. In a large bowl, whisk together ½ cup sugar, 1 teaspoon cinnamon, and salt. Add eggs, milk, and vanilla; whisk to thoroughly combine. Pour egg mixture evenly over bread and fruits; press with palms to fully submerge. Cover and let st and at room temperature 1 hour, or refrigerate up to 1 day. 2. Preheat oven to 350˚. Stir together remaining ¼ cup

sugar and ½ teaspoon cinnamon. Sprinkle evenly over top of bread and fruits. Bake until puffed, golden brown on top, and set, 55 to 65 minutes (if browning too quickly, tent with foil). Let st and 10 minutes before serving. ACTIVE TIME:

25 MIN. | TOTAL TIME: 2 HR. 40 MIN. | SERVES: 8

A Sizzling Solution Cook 2 to 3 pounds bacon the day before, then let cool completely, stack on paper towels, and store in the fridge. The next morning, reheat on a parchmentlined rimmed baking sheet in a 300° oven 10 to 12 minutes.

PETER ARDITO (OJ, BACON)

floured surface, roll out dough to a 12-by-16-inch rectangle; prick all over with a fork. Whisk egg white with ½ teasp oon water; brush over dough. Sprinkle evenly with sesame seeds. Roll dough onto rolling pin; unroll onto a 9-by-13-inch rimmed baking sheet or shallow baking dish. Line with parchment; fill with pie weights or dry beans. Bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes); continue baking until golden and set on bottom, 8 to 10 minutes more (if browning too quickly, tent edges with foil). Immediately prick bottom where puffed excessively to flatten. Let cool 10 minutes.

Holiday Party

Holiday Movie

Find us in the deli

Fancy. BUT NOT TOO Fancy. TM

EVERYDAY FOO

| TRADITIONS |

LATKE LOVE It’s not a Hanukkah celebration without these fried-to-perfection potato pancakes, an Ashkenazi specialty that dates back centuries. Our go-to recipe renders them creamy on the inside and extra-crispy on the outside, and inventive toppings pile on more mouthwatering flavors.

DECEMBER 2017

RECIPES BY LINDSAY STR AND; FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY MEGAN HEDGPETH

Potato pancakes make for festive starters at any party. Serve them with toppers like crème fraîche, trout roe, smoked trout, and lingonberry jam.

EVERYDAY FOOD

FRESH TAKES ON CAKES Classic Latkes

Go Green

Alternate between onion and potatoes when grating to keep the potatoes from discoloring.

Replace half of potatoes with 1 pound Brussels sprouts, trimmed and shredded (5 cups). Increase potato starch to ⅓ cup; use 3 eggs rather than 2. Let mixture stand 10 minutes before frying. Since Brussels sprouts brown more quickly, fry for just 3 minutes per side.

¼ cup potato starch (available in baking aisle at supermarkets)

¼ teaspoon baking powder Kosher salt and freshly ground black pepper 2 pounds russet potatoes (about 4)

TOP WITH . . .

1 medium onion (8 ounces)

Sour Cream + Lingonberry Jam + Fresh Dill

2 large eggs, lightly whisked Safflower oil, for frying Flaky salt, for serving

1. In a small bowl, st ir together

potato starch, baking powder, 1½ teaspoons salt, and ½ teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes and onion. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.

Beet It Replace half of potatoes with 1 pound peeled beets (about 2 large or 4 small), shredded (4 cups). Increase potato starch to ⅓ cup. TOP WITH . . .

Crème Fraîche + Smoked Trout + Chives + Black Pepper

2. Gather mixture in cheesecloth

and squeeze moist ure out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste. 3. Add potato-onion mixture to

bowl and sprinkle with bakingpowder mixture; toss to coat. Add eggs; st ir to combine. 4. Heat ¼ inch oil in a large, heavy

skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it’s ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant ¼ cup of potato mixture into oil; flatten with a spatula to ¼ inch thick. Fry, turning once, until golden brown and crisp, 3 to 4 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, st irring potato mixture between batches, and adjust ing heat as needed while frying. Serve immediately. ACTIVE/TOTAL TIME:

DECEMBER 2017

55 MIN. | MAKES: 24

Cue the Carrot Replace half of potatoes with 1 pound carrots (about 4 large), shredded (4 cups). Increase potato starch to ⅓ cup. TOP WITH . . .

Labne + Jalapeño Relish

SECRETS FOR SUCCESS For gold-standard potato pancakes, follow these easy steps.

Use russet potatoes. Their high starch content equals crispy latkes that won’t fall apart.

Add schmaltz (rendered chicken fat) to the oil for more flavor. Buy it online or at the butcher, or make your own (marthastewart .com/schmaltz).

Scoop the burnt bits out of the oil between batches, so they don’t stick to the next latkes.

Make Sargento jalapeno mac and cheese

REAL CHEESE PEOPLE

BELIEVE A SHRED OF FRESHNESS LEADS TO

A BITE OF DELIGHT.

EVERYDAY FOO | WHATâ&#x20AC;&#x2122;S FOR DINNER? |

A Flash in the Pan

A multilayered masterpiece in a cast-iron skillet goes straight from a stove-top simmer to a bake in the oven.

DECEMBER 2017

RECIPES AND FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY MEGAN HEDGPETH. MARTHA STEWART COLLECTION 12-INCH ENAMELED CAST-IRON FRY PAN, $100; AND MARTHA STEWART COLLECTION CULINARY SCIENCE COOK WARE PAN (SIMIL AR TO SHOWN), $350 FOR A 14-PIECE SET, MACYS.COM.

Easy to prep (and quick to clean up, too), these meals made in just one dish are a slam dunk on any night. Bright combinations, like lemon-coriander salmon fillets nestled in creamy bacon orzo, turn time-savers into flavor-packed triumphs.

Salmon and Creamy Orzo

White-Bean and Greens Stew

Chicken Veracruz

Pork, Mushroom, and Artichoke Fricassee

½ medium onion, chopped (¾ cup)

White-Bean and Greens Stew ¼ cup extra-virgin olive oil, plus more for serving 4 slices (each 1 inch thick) ciabatta (from a 12-ounce loaf)

2 celery stalks, thinly sliced (¾ cup)

3 sprigs sage, plus 1½ teaspoons chopped fresh sage leaves

1 cup orzo

3 cloves garlic, peeled, 2 thinly sliced

½ teaspoon grated lemon zest, plus 1 tablespoon fresh juice, and lemon wedges for serving 3 cups low-sodium chicken broth Kosher salt and freshly ground pepper

½ teaspoon ground coriander 4 skinless salmon fillets (each 4 ounces)

½ small head radicchio, cored and sliced (2 cups) 1. Preheat oven to 450°. Combine bacon, onion, and ¼ cup celery in a large straight-sided skillet over medium-high; cook, stirring, until bacon is beginning to brown, about 5 minutes. Add orzo; cook, stirring, 1 minute. Stir in lemon juice and broth; season with salt and pepper. Bring to a simmer and cook, stirring, until orzo is tender and liquid has nearly evaporated, 8 minutes. 2. Stir together coriander, zest, 1 teaspoon salt, and ¼ teaspoon pepper. Season fish with spice mixture and nestle into orzo in skillet; cover and transfer to oven. Bake until fish is just cooked through, 5 to 6 minutes; transfer fish to a plate. Let orzo cool 5 minutes, then stir in radicchio with remaining ½ cup celery just until wilted. Return fish to skillet and serve, with lemon wedges. ACTIVE TIME:

35 MIN. | TOTAL TIME: 45 MIN. | SERVES: 4

Chicken Veracruz Veracruz sauce is traditionally served with seafood, such as red snapper or shrimp. Here, we’ve mixed things up with chicken thighs that bake up juicy and crisp. 2 pounds bone-in, skin-on chicken thighs (about 6) Kosher salt and freshly ground pepper 12 ounces medium red potatoes, very thinly sliced (2 cups) 3 tablespoons extra-virgin olive oil 1 can (14 ounces) fire-roasted diced tomatoes

⅛ teaspoon ground cinnamon 1 teaspoon chopped fresh oregano leaves, plus 4 sprigs 1 cup pitted and halved green olives, such as Castelvetrano 2 shallots, peeled and thinly sliced (¾ cup)

Kosher salt and red-pepper flakes 3 medium carrots, peeled and sliced into ¼ -inch rounds (¾ cup)

½ cup dry white wine, such as Sauvignon Blanc 2 cans (each 15 ounces) cannellini beans, rinsed and drained 4 cups low-sodium vegetable broth 4 cups assorted baby greens, such as kale, spinach, and chard Grated Parmesan or Grana Padano, for serving

1. Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt. 2. Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil. ACTIVE TIME:

25 MIN. | TOTAL TIME: 1 HR. | SERVES: 4

Pork, Mushroom, and Artichoke Fricassee 1 pork tenderloin (1 pound), cut into 2-inch rounds Kosher salt and freshly ground pepper

¼ cup unbleached all-purpose flour 3 tablespoons unsalted butter 8 ounces mixed-mushroom blend (sliced, if large) 1 tablespoon minced garlic (from 2 cloves) 1 tablespoon Dijon mustard 2 cups low-sodium chicken broth 1 can (15 ounces) artichoke-heart quarters, drained (about 1 cup)

¼ cup heavy cream Chopped flat-leaf parsley, for serving

2. Toss potatoes with 2 tablespoons oil; season with salt and pepper. Arrange, shingled, in a shallow 9-by-13-inch baking dish; bake until just tender and edges are golden, 10 to 15 minutes.

1. Pound pork between sheets of plastic wrap to ⅛ inch thick. Season with salt and pepper; dredge in flour, shaking off excess. Heat 1 tablespoon butter in a large skillet over medium-high. Add half of pork in a single layer and cook, flipping once, until browned, 2 to 3 minutes. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork; transfer to plate.

3. Stir together tomatoes, cinnamon, and oregano; season with salt and pepper. Pour mixture over potatoes; scatter with olives, shallots, and oregano sprigs. Top with chicken and drizzle with remaining 1 tablespoon oil. Bake until chicken is browned and crisp and a thermometer inserted into thickest parts (without touching bones) reaches 165°, about 25 minutes. Serve.

2. Add remaining 1 tablespoon butter and mushrooms to skillet; season with salt. Cook, stirring occasionally, until golden, about 8 minutes. Add garlic; cook, stirring, 1 minute more. Stir in mustard and broth; cook until reduced by half, 10 minutes. Stir in artichoke hearts and cream. Return pork and any juices to skillet; cook until thickened slightly, about 3 minutes. Stir in parsley; serve.

1. Preheat oven to 450° with rack in upper third. Season chicken on both sides with salt and pepper.

ACTIVE TIME:

20 MIN. | TOTAL TIME: 1 HR. | SERVES: 4

ACTIVE TIME:

25 MIN. | TOTAL TIME: 45 MIN. | SERVES: 4

Salmon and Creamy Orzo 2 ½ ounces bacon, cut into ¼ -inch pieces ( ½ cup)

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EVERYDAY FOOD

Pavlova Wreath 6 large egg whites, room temperature | SWEETS |

2 cups and 1 tablespoon sugar, plus more for rolling

Ring It In

1 teaspoon distilled white vinegar 1 teaspoon cornstarch 1 teaspoon pure vanilla extract

Enchant guests (but keep things easy in the kitchen) with this ethereal wreath of pavlova puffs. Each segment of tender, silky goodness cradles a dollop of tangy cream and jewel-like fruit. Add sparkly sugarencrusted cranberries, and this dessert is truly the fluff of dreams.

1½ cups fresh or partially thawed frozen cranberries 1¼ cups skyr or Greek yogurt

½ cup heavy cream Pomegranate arils (seeds), red currants, and mint leaves, for serving

1. Preheat oven to 250°. Trace a Serve this light-as-air delicacy like a cake, slicing off one pavlova per guest.

10-inch-diameter circle on a piece of parchment with a pencil. Trace a 5½-inch-diameter circle in center of larger circle. Place on a baking sheet, tracing-side down. 2. Whisk egg whites on medium-

high speed until soft peaks form. Gradually add 1½ cups sugar, beating until stiff peaks form. Beat in vinegar, cornstarch, and vanilla.

piping bag fitted with a large plain tip (such as Ateco #808). Pipe 10 evenly spaced mounds (each about 2¼ inches in diameter and 2 inches high) onto parchment in a circle, using traced ring as a guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off heat; let stand in oven 1 hour. 4. Meanwhile, in a small saucepan, bring ½ cup sugar and ½ cup water to a boil. Add cranberries; return to a boil, then re duce heat and simmer 2 minutes. Let cool in liquid. Drain cranberries and transfer to a wire rack; let dry 30 minutes. Roll 3 tablespoons of individual berries in sugar to coat. 5. To serve, whisk skyr with

heavy cream and remaining 1 tablespoon sugar until silky; divide among hollows in pavlovas. Garnish with sugared and unsugared cranberries, pomegranate arils, currants, and mint. 30 MIN. | TOTAL TIME: 2 HR. 50 MIN. | SERVES: 10

ACTIVE TIME:

DECEMBER 2017

RECIPE BY SAR AH CAREY; FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY MEGAN HEDGPETH

3. Transfer mixture to a large

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One Generation To The Next.

Flavor is in the dishes you serve. And the moments you make. Cheers to a life lived ﬂavorfully. For recipes and holiday tips, visit smithﬁeld.com

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Smithfield Holiday Drinks & Eats HOLIDAY MISTLETOE MULE WITH CANDIED SPICED BACON | 5 mins CLASSIC DEVILED EGGS WITH BACON | 20 mins

For the full recipe, visit smithﬁeld.com

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MARTHA STEWART LIVING

December

“Winter is the time for comfort, for good food and warmth ... it is the time for home.” —Edith Sitwell, Taken Care Of: An Autobiography

PHOTOGRAPH BY ERIN KUNKEL

MARTHA STEWART LIVING

A N

O P E N

I N V I TAT I O N

THE TREES ARE DECORATED, THE TREATS ARE ABUNDANT, AND MARTHAâ&#x20AC;&#x2122;S FAMOUS EGGNOG HAS BEEN WHIPPED INTO A FROTH. AT HER ANNUAL HOLIDAY PARTY IN BEDFORD, NEW YORK, REVELERS OF ALL AGES JOIN IN ON THE JOY. P H OTO G R A P H S B Y J O H N D O L A N | T E X T B Y M E L I SS A OZ AWA

A magical tree glows warmly in Martha’s living room. She purchased the faux stunner prestrung with lights—“a real timesaver,” she says—and dressed it up in green and yellow ornaments. The stand is concealed by a wicker-basket tree skirt. OPPOSITE: These majestic spruces have been growing on her property for decades.

In Martha’s dining room, two shimmering silver trees covered in pearly-white ornaments flank the fireplace. Mercuryglass reindeer adorn its mantel.

ON A BRISK, BEAUTIFULLY GRAY AFTERNOON IN MID-DECEMBER, MARTHA IS IN HER ELEMENT,

opening her home for the holidays and entertaining a crowd of more than a hundred. “I’m moving around all the time, welcoming guests, introducing good friends, and making sure everyone has enough to eat and drink,” she says. The party is in constant motion, too: It spans three houses on her property, and everyone is encouraged to explore the farm and make their way through all three spots, each one decked out in a different yuletide theme. Guests begin in the main residence, where shrimp cocktail and raw oysters are offered on the front porch. Inside, Martha’s brunch buffet supplies the savory: warm baked ham and biscuits, rich salmon mousse, crisp potato pancakes, and individual cheese soufflès, hot from the oven. The summerhouse sets the scene for decadent desserts, including fanciful cookies and birthday cakes for Martha’s December-born friends (Kevin Sharkey, Susan Magrino, and Darcy Miller), as well as persimmon pudding and stollen. Down the path, the weekend home of her daughter, Alexis—called the tenant house—is kid central and brims with confections. As people flow in and out, laughter echoes across rooms, chestnuts roast on a crackling fire outside, and carolers sing on the porch. As if on cue, a soft snow begins to fall. “It’s become a holiday tradition,” says Martha of her lively fest. “One I look forward to every year.”

THE MORE, THE MERRIER

CLOCKWISE FROM TOP LEFT: Candy canes and other sweets are found in the tenant house. Martha enjoys an ice-cold oyster, freshly shucked on her porch. One of dozens of trees Martha puts up each year. Carolers from the local high school sing holiday classics and invite guests to chime in. Actress Blake Lively gives a squeeze to Ella and Pippa Nussbaum, two of Darcy Miller’s daughters. Chef Geoffrey Zakarian’s daughter, Anna, with a prized lollipop. Champagne cakes with cassis filling and vanilla-buttercream frosting. Martha’s nephew Morgan and his daughter, Beatrix.

F L I G H T S O F FA N C Y

Martha has been collecting artificial Christmas trees of all kinds—in varying shades, new and old, short and plump, tall and lean, and everything in between (many of which she created for The Home Depot)—for decades, preferring this approach to cutting down living evergreens. In her bird room, above, she sticks to a green-and-white palette. On a sideboard, a pair of mint-colored trees, dripping with glittery ornaments and crystals, sit in birch-bark-covered vessels topped with cotton-wool “snow.” In the summerhouse, opposite, vintage trees from Germany have soft-pink goose feathers in place of needles. Dotted with metallic glass balls in subtle hues of copper, bronze, and gold, they match the milk-glass cake stands, which are piled with iced cookies.

CANDY LAND

The tenant house is transformed into a woodland fantasy for Martha’s littlest guests, with furry bears underfoot and a table arranged with fuzzy reindeer, bottlebrush trees dusted with snow, and hollowed-out birch branches holding votive candles. Her playlist of cheerful tunes—“Jingle Bells,” “Rudolph, the Red-Nosed Reindeer”—rings through the rooms, and she makes sure there are oodles of candies and cookies (chewy molasses, buttery pistachio wreaths, and Alexis’s decadent chocolate chip) to satisfy every kind of sweet tooth. For the cookie recipes, go to marthastewart.com/marthacookiesbedford.

SUGAR PLUMS These pâtes de fruits look like a pro made them, but creating the tangy delicacies is as straightforward as making jelly—all you need is a good thermometer. We cooked frozen plum purée with sugar, citric acid, corn syrup, and liquid pectin. Then we poured the mixture into domed molds, let it cool, and tossed it in fine sanding sugar. The fruits are finished with sliveredpistachio leaves. For recipes, see page 128.

P l u m Pâ t e s d e Fr u i t s

GUIDING LIGHTS Want to see what a happy party guest looks like? Follow yonder star to the person who just tasted one of these. To make the anise-infused shortbread sandwich with apricot jam peeking out, you’ll need cutters in two different sizes—one to shape the cookies, and a smaller one to cut a window out of the top. The filling has a warm glow, but these beacons also shine bright when filled with raspberry or blackberry preserves.

A n i s e S h o r t b re a d “Linzer” Cookies

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Fr u i t c a ke C o o k i e s

FRUIT POPS The go-to present of Christmases past gets a much-needed makeover. Unlike versions of yore, ours doesn’t need to be made weeks ahead and “fed” with alcohol. The bite-size cubes are filled with gourmet glacé cherries, candied citron, and dried papaya, and flavored with chewy almond paste and kirsch. Last, each little cake is covered in chocolate fondant flecked with edible gold leaf—the fanciest of wrappings.

Citrus “Ornament” Cookies

BRIGHT DELIGHTS Tree decorating and cookie making get rolled into one when you bake an ovenful of ornaments. We spiked our tried-and-true sugar-cookie dough with orange juice and zest (lemon is lovely, too) and punched the shapes out with a cookie cutter, then iced them with a citrus glaze. (Bonus points for elves who add candied-orange and -lemon stripes.) To hang these on a tree, poke a hole near the tops with a straw before baking, and thread a ribbon through once they’ve cooled.

E g g n o g C a ra m e l s

CHEERFUL CHEWS It’s not Christmas in England unless there’s a cracker on each plate; revelers pull apart the foil-wrapped ends and goodies tumble out. These minis mimic the real thing but are filled with a single tantalizing surprise: a homemade caramel spiked with brandy, nutmeg, allspice, and cloves. That’s right, it’s the eggnog flavor of everyone’s favorite holiday tipple—and they’re jolly good.

103

POWDER PUFFS To form these fluffy, melt-in-yourmouth truffles, pulse dried shredded coconut and cashew nuts in a food processor with white chocolate and hot cream, then chill. Scoop the mixture into balls, chill some more, and roll them in a small dollop of melted white chocolate and coconut flakes (no mittens required). VoilĂ : the most popular balls of snow since Frosty. These cool sweets can be refrigerated for up to two weeks; bring them to room temperature just before serving.

S n owb a l l Tr u f f l e s

104

ART DIRECTION BY JASPAL RIYAIT AND DAWN SINKOWSKI; FOOD ST YLING BY SAR AH CAREY AND JASON SCHRIEBER; SET DESIGN BY DANIEL SEAN MURPHY AT THE WALL GROUP

Pe p p e r m i n t - S p r i t z Cookies

DOOR PRIZES Welcome guests with the wreath on your door, then warm their hearts with bite-size wreath cookies. We shaped peppermint-laced dough with a spritz press, but if you don’t have one, you can roll dough into ropes and curve it into loops. To bring home the winterfresh vibe—and wink at candy canes peeking out of stockings— add a drop of red food coloring to the glaze, and swirl the cookies in it for a marbled finish.

Download our booklet of more holiday cookie recipes, techniques, and decorating ideas at marthastewart.com/cookieguide.

Rolled Rib-Eye Roast With Crisped Potatoes

Photographs by Ngoc Minh Ngo Text by Michelle Shih Recipes by Shira Bocar

TWICE AS NICE

The holidays call for a grand, celebratory meal, no two ways about it. Except when there are two ways to go about it: a T R A D I T I O N A L B E E F ROAST or a C L ASS I C S E A FO O D F E AST. We’ve updated both menus so that they’re sumptuous enough for the occasion but brilliantly simple to prepare. So . . . which one strikes your fancy? 106

THE ROYAL TREATMENT If your holiday isn’t complete without this yuletide stalwart, may we suggest a refined roast: boneless, butterflied, and slathered with a mellow roasted-garlic-and-herb marinade that flavors the entire cut, inside and out. While the meat rests, roast potatoes in the pan drippings along with some duck fat—the rich flavor is well worth the extra ingredient—and serve a bubbling spinach gratin alongside. Dijon mustard gives the decadent steakhouse dish a spicy bite. For recipes, see page 134.

CreamedSpinach Gratin

Frutti di Mare Linguine

A GIFT FROM THE SEA The classic Italian feast of the seven fishes is a hit parade of seafood dishes served on Christmas Eve. But if youâ&#x20AC;&#x2122;re willing to play fast and loose with the details, itâ&#x20AC;&#x2122;s a stellar option for any winter evening. Briny shellfish and tender squid balance out sweet shrimp and buttery scallops, and the sauce comes together in a single pot. Serve a hearty escarole salad with lemon zest and slivered olives on the side (or afterward, European-style). For those tallying at home, this meal has only six varieties of seafood, including the anchovies in the salad dressing. But no matter: What you lose in fish and fuss, you gain in relaxed time with family.

Escarole Salad With Lemon-and-Anchovy Dressing

109

Espresso Budini

TIRAMISU WITH A TWIST Ending a pasta dinner with a cake or cookie plate might feel like carbo-loading. For a welcome contrast, offer a cool, creamy confection, like these espresso-infused budini. The amaretto macaroons lining the bottom of each pudding retain a bit of crunch when soaked in brandy, and best of all, they can be made in advance and chilled. Before serving, add a dollop of mascarpone and a flurry of shaved chocolate.

HAUTE CUISINE

ART DIRECTION BY K ATIE FIELD AND DAWN SINKOWSKI; FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY TANYA GR AFF

Follow a robust roast with an airy wonder. This tart marries the pressin graham-cracker crust of a cheesecake with the crackly top and creamto-crunch ratio of crème brûlée— all with a quick baking time and no water bath. It’s divine on its own, but try a spun-sugar flourish. Though throwing hot caramel into gossamer strands takes practice, once you get the hang of it, the result is a dreamy cloud of glittery sweetness. And no, that’s not an overstatement. (To watch a how-to video, go to marthastewart.com/ spun-sugar.)

Brûléed Vanilla-Bean Cheesecake

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You took care to pick out just the right present: Now itâ&#x20AC;&#x2122;s time to wrap it up in style. Our easy ideas enlist inexpensive materials and ingenuity to wow-worthy effectâ&#x20AC;&#x201D;talk about the total package.

Dye, Then Tie It may be your holiday tradition to spend a small fortune on embellished ribbons. But these eye-catching double-dyed bows, made of inexpensive cotton twill (stiffened by ironing with a touch of starch to help them hold their shape), will have everyone wondering who gets to open that box. For the how-to, see page 142. THE DETAILS: The Ribbon Factory medium-weight white cotton twill tape, from $5.50 for 75 yd., ribbonfactory.com. Rit liquid dye, in Cherry Red, Dark Green, and Petal Pink, $4.50 for 8 oz., store.ritdye.com.

E D

Seal the Deal Gift cards are universal pleasers, but extending them in a generic envelope detracts from their real value. Elevate them instead with splashy paper and a sweet fabric sticker. To make these closures, simply press heavy-duty double-sided tape onto the back of any lightweight cotton fabric scrap. Trim edges with a rotary cutter (or fabric scissors) and ruler, and voilĂ ! You just out-cuted washi tape. THE DETAILS: Blick double-sided tape, $7 for 36 yd., dickblick.com.

Photographs by Jong Hyup Created by Tanya Graff & Silke Stoddard Text by Petra Guglielmetti

113

Stream It Now When you crisscross crepe-paper party decorations on plain packages, you get a kicky plaid motif thatâ&#x20AC;&#x2122;ll delight any recipient. For a detailed how-to, go to page 142. But rest assured: If you can fold streamers, cut shapes along the edges, and layer them with skinnier strips, you can pull off one of these graphic glories.

Get Ready to Roll Brown paper mesh—aka the eco equivalent of bubble wrap—has lots of winning qualities. It’s flexible, durable, and recyclable. And with a pattern this pretty, why hide it inside boxes? Roll up a bottle of wine or olive oil in colored tissue paper, then in paper mesh, letting the color shine through; tie off the ends with colored raffia. You can also put this method to use for more than just cylindrical gifts. Stuff small goodies in a cardboard tube, or roll up clothing, to stump anyone trying to guess the contents. THE DETAILS: Caremail Greenwrap, $12 for an 18"-by-26' roll, staples.com. Paper Presentation tissue paper, $3 for 12 sheets; and raffia, $13 for a 100-yd. roll, paperpresentation.com.

115

Do the Wave Designed to cushion basically anything and everything in transit, hardworking corrugated cardboard has an artistic side: Its fluted rows keep colored raffia in line brilliantly. Wrap a parcel in gold paper, then cut the cardboard to fit the top and center it there. Hold the loose end of a roll of raffia, and wrap the other around the box a few times, letting it settle into different grooves. Cut the raffia, leaving a few extra inches, then tie the loose ends into a bow. Repeat with other hues. THE DETAILS: Partners Brands single-face corrugated roll, $11 for 4" by 250', staples.com. Paper Presentation raffia, $13 for a 100-yd. roll, paperpresentation.com.

116

Zoom In Glossy magazines have something e-readers never will: crisp, saturated pages you can repurpose in this genius way. Flip through old issues and snip parts of images containing colors and patterns you like. Press clippings onto double-stick card stock, then cut out gift tags, decorative disks (punch a hole or two in each, and thread them on waxed twine), or postcard-size toppers. Using punches will save time, but you can freehand it with scissors. For extra style points, accessorize with colorful paper beads and tassels, made from the same stock. For the how-tos, turn to page 142.

ART DIRECTION BY K ATIE FIELD

THE DETAILS: The Paper Studie bright adhesive card stock, $14 for 48 4.5"-by-6.5" sheets, amazon.com.

B I G-S K Y B O N F I R E

Every December, in their cold corner of Montana, the Iwersen family raises warm mugs to friends on their small ranch just south of the Canadian border. And as sure as the air is crisp, guests can count on jaw-dropping scenery, a toasty meal around a bold blaze, and a singing cowboy.

PHOTOGRAPHS BY ERIN KUNKEL | TEXT BY SARAH COLLINS | STYLING BY CASSIDY IWERSEN

Sisters Lizzie and Anna Iwersen take a walk with quarter horses Miss Kitty and Skeeter.

Warm apple cider with ginger and lemon is on offer. (Bourbon is optional.)

Cassidy, a stylist in New York City, comes home for the party. Here, she carries a key decoration.

LINDA PUGLIESE (CIDER)

Front-row seats to the flames are the place to be on a frosty Montana night.

ITH A FRESH DUSTING OF SNOW on the ground, and more flakes in the forecast, the Iwersens’ famous (in these parts, anyway) bonfire party is shaping up to be another feel-good holiday reunion. “Montana winter nights are long and cold and very starry, and sometimes it’s too beautiful to stay inside,” says host Teri Iwersen. “The bonfire exudes warmth and togetherness and gives off light.” Teri and her husband, Larry, an orthopedic surgeon, moved to Kalispell, Montana, back in 1988, when there was a job opening for a doctor. “My mom and dad liked the idea of raising a large family in a small town,” says eldest daughter Cassidy, a stylist in New York City and frequent contributor to Martha Stewart Weddings. And that’s just what they did: In addition to bringing up their own four kids (Cassidy, Beau, Anna, and Lizzie), the Iwersens were foster parents to dozens of babies over the years through a program called Cradle Care. Ten years ago, Teri and Larry moved onto a “ranch-ette” farther out in the country. “I always wanted to be able to feed my horses in my pajamas, and now I can,” Teri says. “And Glacier National Park is right in our backyard—it’s such a treasure.” That’s when the bonfire tradition started. Its origins were more personal: Teri started building an end-of-year fire to cleanse her mind for the coming year. “Originally, a bonfire was called a ‘bone-fire.’ It’s believed that people would burn animal bones to ward off evil spirits,” says Teri, referring to a Celtic ritual dating back to the 15th century. Now it’s the centerpiece of a Christmastime gathering of 60 or so family members, friends, and neighbors from all over the Flathead Valley. Teri and Larry, with their nowgrown kids and a few former foster children, set out a spread of warm stew and pull-apart bread, hearty drinks, and tree-stump seating. Then the guests arrive. “We have ranchers and farmers, horseshoers and teachers, and part-time residents who come for the summer and holidays,” says Teri. “But it’s a small town, and people know one another from the different things they do. It’s everyone, together, huddled around the fire.”

120

A GALLOPING GOOD TIME All four Iwersen kids grew up riding horses for sport. Youngest sibling Lizzie lives in Fort Worth, Texas, and still competes in team roping and barrel racing. Opposite, clockwise from top left: Anna brings out wool blankets to fend off the flurries. The tack room is home to saddles for Skeeter and Miss Kitty, and photos of the kids “horsing around.” Lizzie and Teri with Miss Kitty and Husker, the family dog. Teri’s vintage tin plates and cups and her parents’ antique antler cutlery.

FRESH-AIR FUN

122

Outside the barn, Lizzie, Cassidy, Beau, and Anna get the party started. A John Deere Gator doubles as the bar. Along with a tub of beer, it’s stocked with mulled cider, hot cocoa, coffee, and adult add-

ins (whiskey, bourbon, Kahlua). Everything the Iwersens serve can be eaten standing around the bonfire or sitting with a camp tray on your lap. Inside the barn, there’s a piping-hot pot of rich beef stew and

warm, stick-toyour-ribs pull-apart garlic bread. Opposite, clockwise from top left: Inexpensive flasks filled with bourbon make handy winter souvenirs (Gifts Infinity Stainless Flasks, $19

for 6, amazon.com). The beef stew gets better over time, so make it two to three days ahead to let the flavors meld. Skeeter and Miss Kitty show off wreaths and a garland made by Mum’s Flowers,

a local florist. This fluffy loaf is what you’d get if Parker House rolls and garlic bread had a baby— it’s soft, studded with garlic butter, and utterly irresistible.

LINDA PUGLIESE (STEW, BREAD)

FIRESIDE BEEF STEW

PULL-APART HERB BREAD

For recipes, see page 140.

COWBOY COOKIE Sâ&#x20AC;&#x2122;MORES

CAST-IRON HUCKLEBERRY COBBLER

PHOTOGR APHS BY LINDA PUGLIESE (COBBLER, S’MORES); ART DIRECTION BY DAWN SINKOWSKI; FOOD ST YLING BY SHIR A BOCAR; ILLUSTR ATIONS BY ALEX ROK A

LOCAL S P E C I A LT I E S

Family friend Gene Gordner (aka the Last of the Singing Cowboys) walks around the bonfire playing old Western songs. “He does leatherwork and gunsmithing and rides mules—he’s a true cowboy,” Teri says.

Opposite, clockwise from top left: A guest stays warm while fresh snow falls. As the stars shine brighter, desserts come out: Charred marshmallows are sandwiched (s’mores-style) between cowboy cookies—a dough filled

with coconut, pecans, chocolate chips, cinnamon, and oats. Teri and a few friends at the start of the blaze. A neighbor up the street brings his famous huckleberry cobbler, made with wild berries and baked in a cast-iron

skillet; huckleberries are big in Montana (everyone freezes them), but if you can’t find them in your local grocer’s freezer section, frozen wild blueberries are fine substitutes.

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The Workbook | RECIPES AND HOW-TOS FROM THIS ISSUE |

PHOTOGR APH BY LOUISE HAGGER; SET DESIGN BY DANIEL SEAN MURPHY AT THE WALL GROUP

Sweeten the season with a boxful of charming treats. For all of this monthâ&#x20AC;&#x2122;s recipes and how-tos, turn the page.

For the stamped-pinecone and gingerbread-envelope recipes, go to marthastewart.com/extra-cookies.

MARTHA STEWART LIVING

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The Workbook

Recipe Index

THE GIFTS TO GIVE PAGE 31

STARTERS, SALADS & SIDES Bread, Pull-Apart Herb 140 Gratin, CreamedSpinach 136 Latkes, Beet 78 Latkes, BrusselsSprout 78 Latkes, Carrot 78 Latkes, Classic 78 Potatoes, Crisped 134 Salad, Escarole, With Lemon-andAnchovy Dressing 136

DESSERTS Budini, Espresso 136 Caramels, Eggnog 134 Cheesecake, Brûléed Vanilla-Bean 138 Cobbler, Cast-Iron Huckleberry 140 Cookies, Anise Shortbread “Linzer” 130 Cookies, Citrus “Ornament” 132 Cookies, Fruitcake 132 Cookies, Peppermint Spritz 134

MAINS

Pâtes de Fruits, Plum 128

Chicken Veracruz recipe card

Pavlova Wreath 84

French Toast, Pear-andRaspberry Baked 74 Fricassee, Pork, Mushroom, and Artichoke recipe card Linguine, Frutti di Mare 136

S’mores, Cowboy Cookie 140 Sundaes, Candy-Cane 28 Truffles, Snowball 134 Tuiles, Birch-Bark 130

Quiche, Spinachand-Cheddar Slab 74

OTHER

Rib-Eye Roast, Rolled 134

Fondant, Poured Chocolate 132

Salmon and Creamy Orzo recipe card Stew, Fireside Beef 140 Stew, WhiteBean and Greens recipe card BEVERAGES Apple Cider, Hot, With Ginger 140 OJ Upgrade 74

Glaze, Confectioners’Sugar 132 Spun Sugar 138 Syrup, Fennel-Orange 128 Syrup, HibiscusGinger 128 Syrup, Spicy Cinnamon 128 Zest, Candied Citrus 132

Fennel-Orange Syrup To make a refreshing aperitif, combine 1 tablespoon syrup, 2 ounces chilled vodka, 3 ounces fresh orange juice, and 1 ounce fresh lemon juice. Pour over crushed ice, and serve with an orange slice. 4 cups sugar 2 tablespoons grated orange zest, plus 1 cup fresh juice (from 4 oranges)

¼ cup fennel seeds 8 star-anise pods Orange peel, cut into long strips, for bottling (optional) 1. Combine sugar, orange juice, fennel seeds, star anise, and 3 cups water in a medium saucepan. Bring to a simmer over mediumhigh, stirring until sugar is dissolved (if it begins to boil, reduce heat—boiling will make the syrup cloudy). Remove from heat; stir in orange zest. Let steep 1 hour. 2. Strain through a fine-mesh sieve

into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles, adding orange peel, if desired. Syrup can be stored in bottles, refrigerated, up to 1 month. ACTIVE TIME: 15 MIN. | TOTAL TIME: 2 HR. 20 MIN. | MAKES: FOUR 12-OUNCE BOTTLES (ABOUT 6 CUPS)

Hibiscus-Ginger Syrup To make a tropical margarita, combine 1 ounce syrup, 2 ounces chilled silver tequila, and 2 ounces fresh lime juice; pour over ice and top with 1 ounce chilled seltzer. Serve with a lime wedge and a piece of crystallized ginger. 4 cups sugar 24 whole cloves (1 teaspoon) 1 cup julienned fresh ginger (from a 4-ounce piece) 1 ounce dried hibiscus leaves (about ¾ cup)

128

DECEMBER 2017

1. Combine sugar, cloves, ginger, and 4 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat—boiling will make the syrup cloudy). Remove from heat; let steep 10 minutes. Stir in hibiscus leaves; let steep another 35 minutes.

2. Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles. Syrup can be stored in bottles, refrigerated, up to 1 month. ACTIVE TIME: 10

MIN. | TOTAL TIME: 2 HR. 12-OUNCE BOTTLES (ABOUT 6 CUPS) MAKES: FOUR

Spicy Cinnamon Syrup To make hot cinnamon buttered rum, add 1 ounce each syrup and dark rum to a mug with 2 teaspoons fresh lemon juice. Top with ½ cup boiling water and 1 tablespoon unsalted butter; stir until melted. Serve with a cinnamon stick. 4 cups sugar 24 cardamom pods, crushed (1 tablespoon) 4 cinnamon sticks 2 vanilla beans, halved crosswise Pinch of cayenne pepper 1. Combine sugar, cardamom,

and cinnamon in a medium saucepan. Split vanilla beans lengthwise and scrape out seeds; add seeds and beans to sugar mixture with 4 cups water. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat—boiling will make the syrup cloudy). Remove from heat; add cayenne. Let steep 1 hour. 2. Strain through a fine-mesh sieve into a large liquid-measuring cup; discard cardamom pods but reserve cinnamon sticks and vanilla beans. Refrigerate until completely cool, 1 hour. Pour into gift bottles; divide reserved vanilla beans and cinnamon sticks among bottles. Syrup can be stored in bottles, refrigerated, up to 1 month. ACTIVE TIME: 10 MIN. | TOTAL TIME: 2 HR. 15 MIN. | MAKES: FOUR 12-OUNCE BOTTLES (ABOUT 6 CUPS)

WINTRY WONDERS PAGE 98

Plum Pâtes de Fruits This recipe uses only half a kilo of purée (Boiron brand purées come frozen in whole kilos at amazon .com), but the extra will keep in the freezer for up to 2 months, or you can simply double the recipe. If you don’t have silicone molds, line an 8-by-8-inch pan with parchment, leaving a 2-inch overhang. When the confections are set, use the overhang to lift them out of the pan and cut them into 1-inch squares, wiping your knife between cuts. 1¾ cups plum, blackberry, or raspberry purée (such as Boiron), or a combination, thawed if frozen 1⅓ cups granulated sugar 1 teaspoon citric acid, such as Now Foods (available at amazon.com)

¼ teaspoon kosher salt ⅓ cup light corn syrup ½ cup liquid fruit pectin, such as Ball (from 2 pouches; available at amazon.com) Fine sanding sugar, for coating Slivered pistachios (available at kalustyans .com), for leaves 1. Set 2 silicone molds with 1¾-inch compartments (such as Matfer Bourgeat; available at webstaurant store.com) on baking sheets. Combine purée and half of granulated sugar in a medium saucepan. Bring to a boil, stirring frequently, until sugar has dissolved. Add remaining granulated sugar, citric acid, and salt. Return to a rolling boil, stirring, until sugar has dissolved.

2. Stir in corn syrup and pectin. Cook, stirring frequently, until mixture reads 221° on a candy thermometer, about 20 minutes. (Mixture should be quite thick and bubbles larger and less frequent; it should form a definite “sheet” when a spoon is dipped into pan and then held above it.) Very carefully

The Workbook

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transfer to a liquid-measuring cup and pour into molds, filling each cup just to top. Let cool completely, about 2 hours. 3. Carefully pop pĂ˘tes de fruits out

of molds. In a shallow bowl, toss with sanding sugar. Stick one or two pistachio â&#x20AC;&#x153;leavesâ&#x20AC;? in top of each just before serving. Store in an airtight container at room temperature up to 2 weeks. (If sanding sugar has dissolved, toss pĂ˘tes de fruits in more before serving.)

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MIN. | TOTAL TIME: 2 HR. 45 MIN. MAKES: 3 DOZEN

ACTIVE TIME: 40

Birch-Bark Tuiles For the most uniform â&#x20AC;&#x153;logs,â&#x20AC;? you will need a template: Trace a 5-inch circle on a piece of heavy plastic (such as the top of a take-out container). Then trace a 3Â˝ -inch circle in the center, and cut out the circles with a utility knife. 2 large egg whites

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teaspoon kosher salt tablespoons unsalted butter, melted and cooled

2. Transfer Â˝ cup batter to a small bowl; stir in cocoa. Transfer to a piping bag fitted with a small round tip, such as Ateco #3 or #4 (you can also use a paintbrush). Pipe small dots and dashes and â&#x20AC;&#x153;knotsâ&#x20AC;? sparsely across surface of baking mat, mimicking birch bark. Freeze 15 minutes. 3. Place stencil over â&#x20AC;&#x153;birchâ&#x20AC;? markings;

spoon about 1Â˝ teaspoons batter into stencil. Spread evenly with a small offset spatula; it will be very thin. (Itâ&#x20AC;&#x2122;s okay if some of the markings smearâ&#x20AC;&#x201D;they will look more realistic.) Repeat to fill baking sheet (about 6 per sheet). Remove stencil and bake until just set and barely turning golden on a few edges, 8 to 9 minutes. Let cool 30 seconds. Working with one cookie at a time, loosen edges with a spatula and remove from pan. Roll cookies into cylinders and place, seam-sides down, on a tray or counter; let cool completely. Repeat with remaining cookies, returning them

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130

MAKES: 2

MIN. | TOTAL TIME: 1 HR. 20 MIN.

DOZEN

Anise Shortbread â&#x20AC;&#x153;Linzerâ&#x20AC;? Cookies You can use 2Âž-inch cutters to make medium-size cookies without cutout tops, if desiredâ&#x20AC;&#x201D;just remember to make an even amount for sandwiching; use about Âź teaspoon jam in each. 2 cups unbleached all-purpose flour 1 cup confectionersâ&#x20AC;&#x2122; sugar, plus more for dusting 1 teaspoon kosher salt 1 tablespoon anise seeds

1. Line baking sheets with nonstick silicone baking mats (parchment doesnâ&#x20AC;&#x2122;t work as well). Preheat oven to 325Â°. Beat egg whites with sugar on medium speed until foamy. Add flour and salt; beat to combine. Add butter, cream, and vanilla; beat to combine.

Also, try our other tabletop canisters:

ACTIVE TIME: 40

2 sticks unsalted butter, cut into pieces

1 tablespoon Dutch-process cocoa powder

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batches, and repeat with remaining batter. Cookies can be stored in an airtight container, with parchment in between each, at room temperature up to 3 days.

cup unbleached all-purpose flour

Âź teaspoon pure vanilla extract

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cup sugar

4Â˝ teaspoons heavy cream

to oven for a few seconds to warm if they start to get brittle before you roll them.

DECEMBER 2017

2 large egg yolks 1 tablespoon anise liqueur, such as Pernod or Sambuca, or water 6 ounces apricot jam 1. In a food processor, pulse flour, confectionersâ&#x20AC;&#x2122; sugar, salt, and anise seeds until combined. Add butter; process until mixture becomes sandy. Add yolks and liqueur; pulse until dough comes together (it may be sticky). Divide dough into 2 pieces and pat into disks. Wrap each in plastic and refrigerate at least 1 hour and up to 3 days (or freeze up to 1 month). 2. Preheat oven to 350Â°. On a lightly floured surface, roll out dough â&#x2026;&#x203A; inch thick. Cut out shapes using 3Â˝-inch star-shaped cutters. Use a 2â&#x2026;&#x203A;-inch cutter to cut out centers of half of cookies. Transfer like sizes to parchment-lined baking sheets; freeze 15 minutes. 3. Bake until cookies are barely turning golden around edges, about 14 minutes for smaller cookies, 16 to 18 for larger. Transfer baking sheets to wire racks; let cool completely. (Cookies can be made ahead up to this point and stored in an airtight container at room temperature up to 3 days, or frozen up to 3 months.)

4. Bring jam to a simmer in a small

saucepan over medium. Cook 1 minute. Strain through a coarse sieve, discarding any large pieces of fruit. Let cool until thickened slightly, about 10 minutes. Spread about Â˝ teaspoon strained jam onto each large solid cookie, and Âź teaspoon on half of the smaller cookies.

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Brown Sugar Lip Scrub

ingredients 3/4 cup walnuts, chopped 1/2 cup (1 stick) salted butter ® 1 (16 ounce) box Domino Light Brown Sugar

1 (5 ounce) can evaporated milk 1 teaspoon vanilla extract ® 3/4 cup Domino Confectioners Sugar, measure after sifting

instructions

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Line an 8x8-inch square pan with parchment paper, overlapping the sides of the pan slightly. Lightly butter parchment paper. Set pan aside. Place nuts into a saucepan in a single layer. Over low heat, toast for 1 to 2 minutes. Set aside to cool. Over low heat, in a heavy bottomed pan, melt butter. Add brown sugar and evaporated milk. Stir continuously until mixture boils and reaches the soft ball stage (240°F on a candy thermometer). Remove from heat. Add vanilla and confectioners’ sugar. Mix with electric mixer on low until vanilla and sugar are incorporated and mixture begins to have a dull ⇒nish, approximately 3 to 5 minutes. Stir in the toasted nuts. Pour fudge mixture into prepared pan. Cool in refrigerator 30 minutes or until solid. Remove from pan by lifting out the parchment paper. Cut fudge into desired shapes using cookie cutters. Store in an airtight container in the refrigerator for up to 1 week. Yield: 28 (1 1/2 - inch) star shapes.

The Workbook Lightly dust large tops with confectioners’ sugar; sandwich halves together. Serve same day. ACTIVE TIME: 55 MIN. | TOTAL TIME: 1 HR. 20 MIN. | MAKES: 3 DOZEN

Fruitcake Cookies Use high-quality candied fruit in these cookies—we like the candied citron from Buon’Italia, and the glacé cherries from King Arthur Flour. You should be able to find almond paste (don’t use marzipan!) and dried papaya at most grocery stores. We decorated our cookies with gold leaf, but candied-cherry quarters or halves are lovely as well—add them just before the fondant is set, so they stick. 2 sticks unsalted butter, room temperature, plus more for pan 2 cups unbleached allpurpose flour

½ ½ ⅛ ¼

teaspoon ground cinnamon teaspoon kosher salt teaspoon ground cardamom teaspoon baking powder

7 ounces almond paste (1 tube), cut into small pieces 1 cup sugar 2 large eggs, room temperature

¼ cup kirsch 1 pound mixed candied and dried fruit, such as glacé cherries, dried papaya, and candied citron, cut into ½-inch pieces (3 cups)

on medium-high speed until light and fluffy, scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons kirsch. Add flour mixture, beating on low speed, until fully combined. Beat in fruit. 3. Scrape batter into prepared sheet, smoothing top with an offset spatula. Bake until pale golden, about 1 hour, 15 minutes. Brush with remaining 2 tablespoons kirsch. Transfer sheet to a wire rack and let cool 45 minutes. Use parchment overhang to lift out of pan; let cool completely on rack. Refrigerate at least 4 hours and preferably overnight. Using a sharp knife, trim edges and cut into 1¼-inch squares. 4. Working in batches and keep-

ing the rest in the refrigerator, place one cookie on a fork. Spoon fondant over top, allowing it to coat entire cake and excess to drip back into bowl. Place on a wire rack set over a rimmed baking sheet to set. If at any time fondant gets too thick, add hot water, 1 tablespoon at a time, and warm in the microwave or over a pot of simmering water. Let cookies stand until set, about 30 minutes. If desired, decorate with a few flecks of edible gold leaf. Cookies will keep at room temperature in an airtight container up to 5 days. ACTIVE TIME: 1

HR. | TOTAL TIME: 2 HR.

Poured Chocolate Fondant (recipe follows)

15 MIN., PLUS COOLING AND CHILLING

Edible gold leaf, for decorating (optional; available at nycake.com)

Poured Chocolate Fondant

1. Preheat oven to 325°. Butter

a 9-by-13-inch rimmed baking sheet and line with parchment, leaving a 2-inch overhang on long sides. Butter parchment. Whisk together flour, cinnamon, salt, cardamom, and baking powder. 2. Pulse almond paste in a food

processor until crumbly; add sugar and pulse just to combine. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter and beat

MAKES: 4

DOZEN

6 cups confectioners’ sugar 2 tablespoons Dutch-process cocoa powder 2 tablespoons light corn syrup 4 ounces unsweetened chocolate, finely chopped

Whisk together sugar and cocoa in a medium saucepan. Whisk in ½ cup water and corn syrup; place over low heat and cook, stirring occasionally, until warm to the touch, about 4 minutes. Stir in chocolate until melted and smooth, about 1 minute more. Add additional warm water as needed to keep proper consistency, and rewarm as needed in a microwave or over a double boiler. ACTIVE TIME: 10 MAKES: 1¾

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DECEMBER 2017

MIN. | TOTAL TIME: 15 MIN.

CUPS

Citrus “Ornament” Cookies Add decorative stripes by cutting very thin strips of candied lemon or orange zest and adhering them to the glaze, about five minutes after it’s been applied. For more citrus flavor and an especially polished look, brush on a second layer of glaze once the first one is set. 3 ½ cups unbleached allpurpose flour, plus more for dusting 1 teaspoon kosher salt 1 teaspoon baking powder 2 sticks unsalted butter, room temperature 2 cups granulated sugar 2 tablespoons lemon, lime, or orange zest, or a combination, plus 4 teaspoons fresh juice 2 large eggs, lightly beaten

Candied Citrus Zest (recipe follows), for decorating (optional) Yellow or orange food coloring (optional) Confectioners’-Sugar Glaze with citrus (recipe follows) 1. Whisk together flour, salt, and

baking powder. Beat butter with sugar on medium-high speed until light and fluffy. Add citrus zest; beat to combine. Add eggs and citrus juice; beat to combine. Reduce speed to low and add flour mixture, beating until just combined. 2. Transfer dough to a work surface. Shape into 3 disks, wrap in plastic, and refrigerate at least 1 hour and up to 2 days (or freeze up to 1 month). 3. Preheat oven to 325°. On a lightly floured work surface, roll out dough about ⅛ inch thick. Use a 3-inch ornament cutter to cut out shapes; transfer to parchmentlined baking sheets. Reroll and cut remaining dough. Freeze 15 minutes. Bake until lightly golden, about 15 minutes. Transfer cookies to wire racks; let cool completely.

4. Remove candied citrus zest from

syrup; let drain on paper towels. Stir in a tiny amount of food coloring into glaze to achieve a very pale tint. Brush tops of cookies

with glaze, then turn glaze-sides up on racks set over rimmed baking sheets to catch drips. Let stand 5 minutes before pressing zest strips into glaze. Let stand until completely set, about 1 hour. Cookies can be stored in an airtight container between sheets of parchment at room temperature up to 4 days. ACTIVE TIME: 1

HR. | TOTAL TIME: 3 HR.

30 MIN. | MAKES: ABOUT 3 DOZEN

Candied Citrus Zest 3 lemons, well scrubbed 3 oranges, well scrubbed 2 cups sugar 1. Remove zest from lemons and

oranges with a vegetable peeler in long strips. With a paring knife, remove white pith from zest strips. With a very sharp knife, cut strips into a long, fine julienne. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain. 2. Bring sugar and 1 cup water to a boil in a small saucepan over medium-high. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook 10 minutes. Remove from heat, cover, and let stand overnight. Candied zest in syrup can be stored in an airtight container at room temperature up to 2 weeks. ACTIVE TIME: 20

MIN. | TOTAL TIME: 1 HR.,

PLUS OVERNIGHT | MAKES: ¾ CUP

Confectioners’-Sugar Glaze 2 cups confectioners’ sugar, sifted 3 tablespoons to ¼ cup lemon, lime, or orange juice (for citrus cookies); or milk (for peppermintspritz cookies)

1 tablespoon lemon, lime, or orange zest (for citrus cookies); or ¼ teaspoon vanilla extract (for peppermint-spritz cookies)

Whisk together confectioners’ sugar and citrus juice or milk until smooth. Whisk in zest or vanilla. Glaze can be stored at room temperature, with plastic wrap pressed directly on surface, up to 3 days; whisk before using. ACTIVE/TOTAL TIME: 5 MAKES: 2

CUPS

MIN.

ÂŠ2017 Reynolds Consumer Products LLC.

Say hello to your new holiday baking go-to. The gridlines make it easy to cut your sheet to fit any pan size and space out your cookies just right.

The Workbook Eggnog Caramels Be sure to remove the pan from the heat before adding the brandy to avoid the risk of fire. Vegetable-oil cooking spray 2 cups heavy cream 2¼ cups sugar 6 tablespoons unsalted butter, cut into pieces 1¼ cups light corn syrup

½ ¼ ¾ ½ ⅛

teaspoon kosher salt cup brandy teaspoon ground nutmeg teaspoon ground allspice teaspoon ground cloves

1. Lightly spray bottom and sides

of a 9-by-13-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on long sides; lightly spray parchment. 2. Bring cream, sugar, butter, and corn syrup to a boil in a medium saucepan over high, stirring until sugar has dissolved. Reduce heat to medium-high and cook, stirring occasionally, until mixture reads 248° on a candy thermometer, about 13 minutes. 3. Remove from heat; stir in salt, brandy, and spices (it may splatter). Return to medium-high heat and cook until mixture reads 248° on candy thermometer. Pour caramel into prepared baking sheet (do not scrape any browned bits off bottom of pan) and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.

4. Using parchment overhang,

transfer caramel to a large cutting board. Trim edges, then cut into ½-by-2-inch pieces; wrap each piece in waxed paper or foil candy wrappers. Caramels can be stored at room temperature up to 1 month. ACTIVE TIME: 20

MIN. | TOTAL TIME: 8 HOUR 40 MIN. | MAKES: 72

Snowball Truffles ½ cup roasted unsalted cashews

½ cup unsweetened shredded coconut, plus more for rolling

7 ounces white chocolate, coarsely chopped, plus more, melted, for rolling

½ cup heavy cream Pinch of kosher salt

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DECEMBER 2017

1. Pulse cashews and coconut in a food processor until finely ground. Add chocolate; pulse just to combine. 2. In a small saucepan, heat cream with salt until simmering. Pour hot cream mixture into food processor; pulse until well combined and chocolate is melted. Transfer mixture to a shallow bowl and refrigerate until set, at least 1 hour and, covered in plastic, up to 2 days. 3. Scoop chilled mixture, 2 teaspoons at a time (use a 1⅜-inch or other small scoop, if you have one), onto parchment-lined baking sheets. Roll into balls. Refrigerate 30 minutes. 4. Place more coconut in a shallow

dish. Place some of melted chocolate in the palm of your hand; roll a truffle in the melted chocolate to generously coat, then roll in coconut, pressing gently to adhere. Repeat with remaining balls. Refrigerate 1 hour, then transfer to an airtight container, stacking truffles no more than 2 to 3 high, and refrigerate up to 2 weeks. Bring to room temperature just before serving. ACTIVE/TOTAL TIME: 30

2. Fill a cookie press with dough and fit with a wreath disk. Press cookies directly onto unlined baking sheets. Bake, rotating sheets halfway through, until just golden on edges, 12 to 14 minutes. Transfer sheets to a wire rack; let cool completely. 3. Working in batches, add a drop of food coloring to a small amount of glaze (about ¼ cup); use a toothpick to swirl a tiny bit. Dip tops of cookies in glaze, then turn glazesides up and place on a wire rack set over a rimmed baking sheet to catch drips to set. (As you dip, colors will become more combined and no longer look like swirls; change to fresh glaze at this point.) For additional “swirls,” dip a toothpick in red glaze and drizzle over cookies. Cookies can be stored in an airtight container at room temperature up to 3 days. ACTIVE TIME: 25 MIN. | TOTAL TIME: 1 HR. 40 MIN. | MAKES: 4 DOZEN

TWICE AS NICE PAGE 106

MIN., PLUS

CHILLING | MAKES: 24

Peppermint-Spritz Cookies If your cookie press has adjustable settings, set it at medium for the most defined wreath shape. If you don’t have a press, you can form the dough into ropes and shape them into rings. 1½ sticks unsalted butter (6 ounces), room temperature

½ cup sugar 1 large egg yolk 1¾ cups unbleached allpurpose flour

½ teaspoon kosher salt 1 teaspoon pure peppermint extract 1 tablespoon whole milk Confectioners’-Sugar Glaze with vanilla (see recipe, page 132) Red gel-paste food coloring, for glazing (optional) 1. Preheat oven to 350°. Beat butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Add yolk, flour, salt, peppermint extract, and milk; beat to combine.

cut-side up, on a piece of parchment-lined foil. Drizzle with 2 tablespoons oil, wrap tightly, and roast until cloves are tender, about 40 minutes. Let stand until cool enough to handle. 2. Squeeze garlic to push out cloves; transfer to the bowl of a food processor. Add parsley, sage, vinegar, and remaining 2 tablespoons oil. Process until smooth. Season with salt and pepper. 3. Arrange roast on a large cutting

board, fat-side down, with short end toward you. Holding a long, sharp knife parallel to (and about 1 inch above) cutting board, make a shallow cut along length of roast, stopping about 1 inch from edge. Open roast to the side, and continue slicing until about 1 inch from next edge. Open to same side again, and continue slicing until roast is completely flat. Season meat all over with salt and pepper. Spread all but 2 tablespoons of garlic-herb mixture over meat. Roll meat up, starting from left side. (Fat cap should end up on top of roast.) Tie at 2-inch intervals with kitchen twine. Rub outside with remaining garlic-herb mixture. Let stand at room temperature 1 hour (or refrigerate, covered with plastic, overnight; bring to room temperature before cooking). 4. Preheat oven to 400°. Place

Rolled Rib-Eye Roast Slicing the rib-eye into a spiral is easier than it sounds (and a great way to flavor the entire roast, not just the outside). For an illustrated how-to, go to marthastewart.com/ how-to-butterfly-roast. You can also ask your butcher to butterfly it. 1 large head garlic

¼ cup extra-virgin olive oil 2 cups packed flat-leaf parsley leaves (from 1 large bunch)

¼ cup packed fresh sage leaves 1 tablespoon red-wine vinegar Kosher salt and freshly ground pepper 1 boneless rib-eye roast (4 to 5 pounds) 1. Preheat oven to 400°. Using a

serrated knife, slice off top quarter of garlic, exposing as many cloves as possible. Place garlic,

meat on a rack in a roasting pan and roast, rotating pan once, until meat is golden brown, 40 minutes. Reduce heat to 300° and continue roasting until a thermometer inserted in thickest part reads 125°, 50 to 60 minutes. Let rest at least 30 minutes before slicing. ACTIVE TIME: 30

MIN. | TOTAL TIME: 3 HR. 50 MIN. | SERVES: 6 TO 8

Crisped Potatoes Using the pan drippings from the roast imparts a rich flavor to these potatoes: First, remove the fat from the pan, leaving the browned bits; then proceed with step 2. (You can also use any large roasting pan or a large rimmed baking sheet.) Rendered duck fat is available at some meat markets and at dartagnan.com. 4 pounds Yukon Gold potatoes, peeled and cut into 1½-inch chunks Kosher salt and freshly ground pepper

The Workbook 6 tablespoons rendered duck fat or extra-virgin olive oil

add mustard and ½ cup cheese. Whisk until smooth.

3 dried bay leaves

4. In a large bowl, stir together

2 sprigs rosemary

spinach and cheese sauce until spinach is completely coated. Season with salt and pepper.

1. Preheat oven to 450°. In a large

pot, cover potatoes with 2 inches of water and bring to a boil. Season generously with salt and cook until potatoes are just tender, about 5 minutes. Drain and toss several times in a colander. (Potatoes should break apart slightly.) 2. Add duck fat and herbs to roasting pan or a rimmed baking sheet; heat in oven until herbs are sizzling slightly, about 5 minutes. Add potatoes and toss with a spoon until evenly coated. Roast, flipping once, until golden and crisp, about 35 minutes. Season with salt and pepper; serve immediately. ACTIVE TIME: 15 MIN. | TOTAL TIME: 1 HR. 15 MIN. | SERVES: 6 TO 8

Creamed-Spinach Gratin Kosher salt and freshly ground pepper 2 pounds baby spinach 3 tablespoons unsalted butter, plus more for dish

¼ cup finely diced shallot 2 tablespoons unbleached all-purpose flour 2 cups whole milk 2 teaspoons Dijon mustard

¾ cup finely grated Gruyère ¾ cup panko breadcrumbs 1. In a large pot, bring 1½ cups

water and 1 teaspoon salt to a simmer. Add spinach; cover and cook until wilted, about 2 minutes. Drain in a colander, pressing out as much liquid as possible with the back of a wooden spoon; coarsely chop. 2. In a medium saucepan, melt

2 tablespoons butter over medium. Add shallot and cook, stirring, until softened, about 4 minutes. Add flour; cook, stirring, until mixture is pale golden and has a slightly nutty aroma, 2 to 3 minutes. 3. Pour in milk, whisking con-

stantly, until smooth. Cook, stirring constantly along bottom of pan, until bubbling and thickened, 6 to 8 minutes. Remove from heat;

5. Heat a medium skillet over medium. Add remaining 1 tablespoon butter and panko; cook, stirring constantly, until golden brown, about 5 minutes. Season with salt and pepper. 6. Preheat oven to 400°. Lightly

brush a 7-by-11-inch oval gratin dish with butter. Transfer spinach mixture to dish; sprinkle top with toasted panko and remaining ¼ cup cheese. Bake until browned on top and edges are starting to bubble, about 20 minutes. Serve immediately. ACTIVE TIME: 45

MIN. | TOTAL TIME: 1 HR.

5 MIN. | SERVES: 6 TO 8

Frutti di Mare Linguine The easiest way to remove sand from clams and cockles is to purge them in a saltwater solution: Mix 2 tablespoons fine sea salt (not iodized or kosher) with 4 cups water in a bowl. Add shellfish and let stand for 30 minutes. Then scoop out shellfish and rinse, discarding any opened ones.

½ cup dry white wine, such as Sauvignon Blanc 1 pound cockles or small clams, scrubbed well 2 pounds mussels, scrubbed well, beards removed

¼ cup extra-virgin olive oil, plus more for drizzling 1 pound dry sea scallops, tough muscles removed Kosher salt and freshly ground pepper 1 medium onion, finely diced 4 cloves garlic, minced

¼ teaspoon red-pepper flakes 1 tablespoon tomato paste 1 can (28 ounces) whole peeled tomatoes in juices, crushed by hand 1 pound medium shrimp, peeled and deveined, tails on 8 ounces squid, tubes cut into ¼ -inch slices, tentacles left whole 1 pound linguine

¼ cup finely chopped flat-leaf parsley

136

DECEMBER 2017

1. Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)

2. Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil. 3. Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes. 4. Meanwhile, cook pasta accord-

ing to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve. ACTIVE/TOTAL TIME: 1 SERVES: 6

HR. 40 MIN.

Escarole Salad With Lemon-and-Anchovy Dressing 1 lemon, scrubbed 1 small clove garlic, finely grated 2 anchovy fillets, finely chopped 1½ teaspoons Dijon mustard

¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 large head escarole, separated and torn into 2-inch pieces

½ cup mild, buttery olives, such as Castelvetrano or Cerignola, pitted and sliced 1. Using a vegetable peeler, peel lemon zest in long strips. With a very sharp knife, slice strips into a fine julienne. Squeeze 1 tablespoon juice. 2. In a small bowl, combine lemon juice, garlic, anchovies, and mustard. Slowly whisk in oil in a steady stream until emulsified. Season with salt and pepper.

3. Combine zest, escarole, and olives in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons dressing; toss to combine. Add more dressing as desired; serve. (Extra dressing can be stored in refrigerator up to 2 days.) ACTIVE/TOTAL TIME: 25

MIN. | SERVES: 6

Espresso Budini To make small chocolate curls for toppings, gently shave the side of a chocolate bar with a vegetable peeler.

¾ ¼ ¼ 2½

cup sugar cup cornstarch teaspoon kosher salt cups whole milk

2 tablespoons espresso powder

4 large egg yolks 1 teaspoon pure vanilla extract

¼ cup mascarpone, plus more for serving

½ cup espresso or strong coffee ¼ cup brandy 18 to 24 amaretto cookies Dutch-process cocoa powder, for dusting

Chocolate curls, for serving

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The Workbook 1. Combine sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and espresso powder; cook over mediumhigh, stirring constantly, until bubbling and thick, about 2 minutes after it comes to a boil. 2. In a bowl, whisk yolks until com-

bined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan and cook over medium, stirring constantly, until it returns to a boil, 1 to 2 minutes. Remove mixture from heat and stir in vanilla. Whisk in mascarpone until smooth. Let cool slightly.

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3. Combine espresso and brandy in a shallow bowl. Quickly dip cookies in espresso-brandy mixture. (Cookies should absorb some of liquid but not become mushy.) Place cookies in a snug layer in the bottom of small glasses or Mason jars, 3 or 4 per glass.

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4. Whisk pudding until smooth and

divide among glasses, topping cookies. Refrigerate until firm, at least 2 hours and up to overnight.

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5. Dust tops with cocoa and dollop with mascarpone. Sprinkle with chocolate curls; serve.

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ACTIVE TIME: 25

MIN. | TOTAL TIME: 2 HR. 25 MIN.

(You should have about 1½ cups.) Add butter; pulse until combined. Transfer to a 9-inch round tart pan with a removable bottom; firmly press into bottom and up sides. Place pan on a baking sheet and bake until crust is dry and set, 10 to 12 minutes. Transfer to a wire rack; let cool completely. 2. Filling: Place cream cheese, sour cream, granulated sugar, egg, vanilla seeds, and salt in cleaned food processor; blend just until smooth. Fill crust with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer to a wire rack; let cool 1 hour. Refrigerate until cold, at least 2 hours and up to overnight. 3. To serve, place 2 tablespoons superfine sugar in a sieve and evenly sift over top of cheesecake (avoiding crust). Move a small kitchen blowtorch back and forth across sugar until caramelized (aiming torch toward center to avoid burning crust). Repeat with remaining 2 tablespoons superfine sugar, making a second caramelized layer. Top with spun sugar and serve, slicing through spun sugar and cake with a sharp knife, and wiping blade between slices. ACTIVE TIME: 20

MIN. | TOTAL TIME: 1 HR. 5 MIN.

SERVES: 8

SERVES: 6

Spun Sugar

VDXFHV

Brûléed Vanilla-Bean Cheesecake For a video showing how to make this cake (including the spun sugar), go to martha stewart.com/vanilla-bean-cheesecake. CRUST

12 graham crackers, broken into pieces 3 tablespoons granulated sugar Pinch of kosher salt 5 tablespoons unsalted butter, melted FILLING

16 ounces cream cheese, room temperature

½ cup sour cream ½ cup granulated sugar 1 large egg, room temperature 1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract Pinch of kosher salt

¼ cup superfine sugar Spun Sugar (recipe follows) 1. Crust: Preheat oven to 350°. In a food

processor, pulse crackers with granulated sugar and salt until finely ground.

Safflower oil, for brushing 1 cup sugar 2 tablespoons light corn syrup 1. Using masking tape, attach 2 wooden

spoons to your work surface, placing them side by side with handles extended over edge. Lightly brush oil over handles. Cover floor with newspaper. 2. Prepare an ice-water bath. Bring sugar, corn syrup, and ¼ cup water to a boil in a small saucepan over medium-high, stirring until sugar has dissolved. Cook until mixture turns pale amber, 8 to 10 minutes. Remove from heat; transfer pan to ice-water bath. Let cool until slightly thickened (like the consistency of honey), about 1 minute. 3. Cut the looped ends of a wire whisk with wire cutters (or use 2 forks held back to back). Dip ends into caramel. From about 2 feet above spoon handles, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in thin threads over the handles. Immediately gather strands into a loose nest. (If caramel becomes too stiff, gently reheat over low.) Use immediately. ACTIVE TIME: 10

MIN. | TOTAL TIME: 20 MIN.

MAKES: ENOUGH

138

DECEMBER 2017

FOR ONE 9-INCH TART

RECIPE FOR WONDERFUL

RIGATONI WITH SILENCED SMARTPHONES

Always al dente, always perfect.

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The Workbook A BIG-SKY BONFIRE

1 cup dry red wine, such as Cabernet Sauvignon

4 tablespoons unsalted butter, melted, plus more for bowl

PAGE 118

4 cups low-sodium chicken broth

1 cup whole milk

2 dried bay leaves

3 large eggs, whisked

1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces 1 pound carrots, peeled and cut into 1-inch pieces

Hot Apple Cider With Ginger For an alcoholic version of this drink, add bourbon to taste. 1 lemon, scrubbed, plus slices for serving 4 cups apple cider 1 cinnamon stick 8 whole cloves 2 inches fresh ginger, peeled and thinly sliced 1. Using a vegetable peeler, peel lemon zest in long strips (avoiding the white pith). Squeeze 2 tablespoons lemon juice.

2. In a medium pot, combine cider, cinnamon, cloves, ginger, and lemon zest. Bring to a boil over high heat, then reduce to a simmer; cover and cook 10 minutes. Remove from heat; let stand 10 minutes. Add lemon juice and strain; discard solids. Serve warm, with lemon slices. ACTIVE TIME: 10 MAKES: 4

MIN. | TOTAL TIME: 35 MIN.

CUPS

Fireside Beef Stew Searing the chuck roast in three or four large steaks, instead of small cubes, creates a rich base in less time. After the steaks are browned, cut them into smaller pieces and simmer until tender. 3 tablespoons safflower oil 3 pounds whole chuck roast, cut crosswise into 2-inchthick steaks Kosher salt and freshly ground pepper 1 large onion, diced 2 celery stalks, thinly sliced 4 cloves garlic, crushed 2 tablespoons tomato paste 2 tablespoons unbleached all-purpose flour 1 tablespoon Worcestershire sauce

140

DECEMBER 2017

1 large turnip, peeled and cut into 1-inch pieces

½ cup chopped flat-leaf parsley ¼ cup prepared horseradish ½ cup sour cream 1. Heat 2 tablespoons oil in a

5-quart Dutch oven over mediumhigh. Generously season beef with salt and pepper. Working in two batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl. 2. Remove fat from Dutch oven;

add remaining 1 tablespoon oil. Stir in onion, celery, and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add tomato paste and flour and cook, stirring, 1 minute. Add Worcestershire and wine and cook, scraping up browned bits from bottom, 1 minutes. Add broth and bay leaves. 3. Cut beef into 1½-inch chunks; return to Dutch oven along with any juices. Bring to a boil, then partially cover and reduce heat to a simmer. Cook until meat is tender, about 1½ hours. Add potatoes, carrots, and turnip, re-cover partially, and continue to cook until vegetables are tender, about 1 hour, 15 minutes. Season with salt and pepper.

4. Combine parsley and horse-

radish in a small bowl. Serve stew with dollops of sour cream, topped with parsley-horseradish mixture. ACTIVE TIME: 1 HR. | TOTAL TIME: 3 HR. 45 MIN. | SERVES: 6

Pull-Apart Herb Bread For an illustrated how-to on this process, go to marthastewart.com/ herb-bread-how-to. DOUGH

1 envelope ( ¼ ounce) active dry yeast (not rapid-rise) 3 tablespoons sugar, plus a pinch

1 tablespoon kosher salt 4½ cups unbleached all-purpose flour, plus more for dusting FILLING

1 stick unsalted butter, room temperature, plus more for pans 1 clove garlic, finely minced 1 tablespoon minced chives 1 tablespoon finely chopped flat-leaf parsley

½ teaspoon kosher salt 1. Dough: In the bowl of a stand mixer, combine yeast, ¼ cup warm water (110°) and pinch of sugar. Let stand until foamy, about 5 minutes. 2. Attach bowl to mixer fitted with

dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes. 3. Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking). 4. Filling: Combine butter, garlic,

herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough. Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Cut dough crosswise into 4 equal sections. (You will have twelve 4-inch squares.) Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will

be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes. 5. Preheat oven to 350°. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve. Bread can be stored, wrapped in parchment-lined foil, at room temperature up to 1 day. ACTIVE TIME: 25

MIN. HR. 40 MIN. MAKES: TWO 5-BY-9-INCH LOAVES

TOTAL TIME: 3

Cast-Iron Huckleberry Cobbler If you can’t find frozen huckleberries, substitute frozen wild blueberries. This cobbler can also be baked in a 10-inch pie dish. Serve with whipped cream or vanilla ice cream.

1 stick unsalted butter 3 cups frozen huckleberries, thawed 1 cup sugar, plus 2 tablespoons

1 cup unbleached all-purpose flour ¼ cup cornmeal 1 teaspoon baking powder ½ teaspoon kosher salt 1 cup whole milk 1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract 1. Heat oven to 350°. Melt butter in a 10-inch cast-iron skillet in oven, about 5 minutes. 2. Meanwhile, toss huckleberries with 2 tablespoons sugar in a medium bowl. Whisk together flour, cornmeal, baking powder, salt, and remaining 1 cup sugar in a large bowl. Add milk and vanilla. Remove skillet from oven and add melted butter to flour mixture; whisk until just combined. Pour batter into skillet; top with huckleberries and juices. 3. Bake until golden brown and fruit is bubbling, 40 to 45 minutes. Let stand 10 minutes before serving. ACTIVE TIME: 15 MIN. | TOTAL TIME: 1 HR. 10 MIN. | SERVES: 8

Cowboy Cookie S’mores 1½ cups unbleached all-purpose flour

1 teaspoon baking soda

¾ teaspoon kosher salt 1 teaspoon ground cinnamon

1½ sticks unsalted butter (6 ounces), room temperature

¾ cup light-brown sugar ½ cup granulated sugar

THE GIFTS TO GIVE HOW-TO

Bracelet/Lariat

2 large eggs 1 teaspoon pure vanilla extract

2. Place 2 strands in top two notches of disk. Repeat for bottom two notches, as well as the two on each of left and right sides.

1½ cups old-fashioned rolled oats 6 ounces bittersweet (61 percent cacao) chocolate, cut into ¼-inch pieces 1 cup whole pecans, toasted and coarsely chopped

½ cup unsweetened shredded coconut 28 jumbo marshmallows 1. Preheat oven to 350°. Whisk

together flour, baking soda, salt, and cinnamon. In a large bowl, beat butter with both sugars on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be made up to this point, covered in plastic, and refrigerated up to 3 days.)

1. Cut 8 strands of yarn, thread, or cord. (You’ll need at least 1 yard to make a bracelet, and 2 yards for a lariat.) Knot strands together on one end, and slide it through hole in kumihimo disk.

SUPPLIES

Thick yarn, thread, or cord (such as round leather cord, alpaca yarn, or flat linen tape)

Kumihimo braiding disk Metal-tube beads

1. In saucepan or double boiler, melt beeswax pellets and wax flakes together. Stir until smooth. 2. For each crayon, pour a small amount of mixture into a paper cup, then add pigment until desired color is reached, stirring until incorporated. Pour into mold and let cool completely. Repeat with other colors and shapes.

3. Remove yarn on top right and place on bottom right, immediately to right of the two at bottom (A). Take bottom-left yarn and place on top left (B).

3. Add shredded wood to inside of box; place crayons on top. Download and print out labels; attach with glue or tape.

4. Rotate disk a quarter-turn to the right (C) and continue, repeating previous steps. (If you need to pause at any point, do so when you have three strands on one side, so you know what to do next.)

Mary Tylor Naturals organic white beeswax pellets, $13 for 16 oz.; and Oslove Organics carnauba wax flakes, $19 for 1 lb., amazon.com. Primary pigments set, from $17 for 5 colors, earthpigments.com. Creative Hobbies unfinished wooden storage box, $6.50; and Quality Growers Aspen Wood Collection Excelsior wood shavings, $4 for 565 cubic in., amazon.com.

5. Slide tube beads onto each end, about 2 inches from end. Unbraid everything past each tube; frayed edge will secure tube in place. (D)

SOURCES

Dazzle-It kumohimo round braiding disk, $4, michaels.com. Metal-tube beads, from $3.60 for 4, tohoshoji-ny.com.

HOW-TO

Stationery

HOW-TO

PHOTOGR APH BY CHELSEA CAVANAUGH (HOW-TOS); ILLUSTR ATIONS BY BROWN BIRD DESIGN

2. Line baking sheets with parch-

ment. Using a 1½-inch ice cream scoop (1 tablespoon), drop dough onto prepared sheets, about 3 inches apart. Bake, rotating sheets halfway through, until edges of cookies begin to turn golden, 15 to 17 minutes. Transfer sheets to wire racks; let cool 5 minutes. Transfer cookies to racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days. 3. To assemble, skewer 1 jumbo marshmallow on a metal skewer. Toast over a fire or gas burner, rotating, until puffed, charred, and gooey in center, about 30 seconds. Slide marshmallow onto a cookie. Sandwich with another cookie and gently press. Serve immediately.

Crayons

B SUPPLIES

Metal ruler with cork bottom Matte board Rotary cutter Fabric scraps SUPPLIES

Saucepan or double boiler (one not used for food) 1 cup white beeswax pellets C

Stirrer Paper cups Variety of silicone ice or chocolate molds

ACTIVE TIME: 30 TOTAL TIME: 50

1 cup carnauba wax flakes

MIN. MIN. | MAKES: 28

Natural powder pigments Unfinished wooden pencil box

Spray mount 4 bar flat note cards 4 bar envelopes Tissue paper Gold pen 1. Using ruler and rotary cutter, cut fabric scraps in desired shape or size on board. Fray edges if desired. Spray back of fabric with spray mount and attach to note card.

Shredded wood D

Template for label (download at marthastewart.com/crayon-label) Glue or double-sided tape

MARTHA STEWART LIVING

141

The Workbook SOURCES The Ribbon Factory medium-weight white cotton-twill tape, from $5.50 for 75 yd., ribbonfactory.com. Rit liquid dye, in Cherry Red, Dark Green, and Petal Pink, $4.50 for 8 oz., store.ritdye.com.

HOW-TO

Magazine-Paper Beads

2. Using fringe scissors or regular scissors, cut fringe starting from bottom of rectangleâ&#x20AC;&#x2122;s long side, leaving a little space intact along top edge.

SOURCES Paper Source bar note cards, $4 for 25; and bar envelopes, $3.50 for 10, papersource.com. JAM Paper colored tissue paper, from $3 for a pack of 10, jampaper.com. Luxye gold lightweight ballpoint pen, $16 for 6, amazon.com.

HOW-TO

Party-Streamer Packaging

TRULY GIFTED SUPPLIES

Magazine pages

PAGE 31

Scissors

HOW-TO

White glue

Dip-Dyed Ribbon

Wooden skewer Twine SUPPLIES

Scissors Crepe-paper party streamers, in various colors Pencil Colored floral tape

To re-create our multitiered ribbon, visit marthastewart.com/floppy-bow. SUPPLIES

White cotton-twill ribbon Fabric dye Bowls (for mixing dye) Paper towels Spray starch (optional)

1. Cut desired lengths of ribbon and soak in water until saturated. 2. Mix fabric dye in bowls according to package instructions (1 cup per color is enough for this project). Dip each ribbon in halfway, holding ribbon in dye until desired depth of color is achieved. (Keep in mind that color will look lighter when dry.) Lay ribbon flat on paper towel to dry until no longer dripping.

3. Dampen opposite halves of ribbons again if they feel dry, then dip in dye of another color. Place ribbons on paper towels, keeping colors separate until dry. 4. Iron ribbons and use spray starch, if desired, to help them retain their shape when tied in a bow.

1. Trim a length of streamer to fit easily around the box you want to wrap. Fold streamer in half four times, and draw shapes on the edges with pencil. Cut out shapes using scissors, taking care not to snip all the way through fold.

1. Cut skinny triangles out of magazine pages: 1 by 8 inches for smaller beads; 2 by 8 inches for larger ones. 2. With image face-down, dab white glue onto long tip of triangle. Then, starting at wider end, use a wooden skewer to tightly roll triangle around itself into a bead shape, pressing down on glued tip to secure. Hold for a minute to set, then remove skewer and let dry.

2. Cut more lengths of streamers into halves and quarters lengthwise.

3. Thread twine through middle to attach to gifts.

3. Wrap streamers around box vertically and horizontally, layering widths and shapes to create a plaid motif. Use bands of colored floral tape to accent patterns and secure streamers.

HOW-TO

Magazine-Paper Tassels

SOURCES Unique Industries crepe-paper party streamers, $2 for an 81' roll, walmart .com. Grosun multicolor floral tape, $9 for 10 30-yd. rolls, amazon.com.

SUPPLIES

Magazine pages Scissors Fringe scissors (optional) White glue Wooden skewer Colored paper (optional) Twine

142

DECEMBER 2017

1. Cut a 2-by-4-inch strip of a magazine page (or, for a longer tassel, increase just the first measurement).

3. Dab a little white glue along that top edge, and with help from a wooden skewer, carefully roll from one short side to the other. Remove skewer and let dry. If desired, cut a strip of contrastingcolor paper to overlap base of fringe; wrap and glue on. 4. Thread both ends of a piece of twine through center of tassel. Knot ends, forming a loop you can use to attach tassel to gift.

$25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at marthastewart.com/25kfall online. The $25,000 Sweepstakes begins at 12:01 a.m. CT on 8/1/17 and ends at 11:59 p.m. CT on 1/4/18. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredithâ&#x20AC;&#x2122;s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes.

MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined months in January/February and July/August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT. Canada Post: Return undeliver ables to P.O. Box 2601, 6915 Dixie Road, Mississauga, ON L4T 0A9.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508, or call 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

JONG HYUP (WR APPING HOW-TOS)

2. Mix and match patterns and colors to create a set. Wrap in tissue. Cut a 4-inch-wide strip of fabric to wrap around tissue; secure with twine. Complete gift with pen.

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WAXING POETIC A few candles give any winter evening that magical, flickering glow. To complete the picture, keep a vintage snuffer at the ready. Copper and pewter versions like these are easy to find at flea markets for just a few dollars (sterling silver ones are slightly pricier), and look pretty set on a mantel or coffee table, or hanging from a hook. Whimsical styles can spark conversation: Consider the musketeer helmet with sword (fifth from bottom right), an example of the novelty snuffers produced from the 1920s to midcentury; or the tiny horn (bottom left), which takes after a Colonial design. It would have sat on a matching chamber stick to guide people (clad in stocking caps, of course) from room to room at nightâ&#x20AC;&#x201D;and was perfect for sneaking a glimpse of Old Saint Nick. PHOTOGRAPH BY CHELSEA CAVANAUGH | TEXT BY FRANCES VIGNA | CREATED BY FRITZ KARCH

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DECEMBER 2017

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