House and Home December 2011

HOUSE & Home C E L E B R AT I N G

THE

Readers’ Recipes for Sweets & Treats

STYLE

OF SOUTH LOUISIANA

A trio of holiday homes

t

All that glitters

R & D Builders and Design Remodeling and Decorating

2011

WINNER Ho e use zin and Home Maga

Whether you want to remodel or just re-decorate, let R & D Builders and Design give you the home of your dreams.

Call today to schedule your design consultation and explore the possibilities.

Rod Miller

Home Decorating by view our photo gallery-www.randdbuilders.com Licensed General Contractor • Allied ASID Member Call for a consultation to learn how Rod can re-work your interiors using things you already own

225.752.2154

houseandhomemagazine.net 3

22

CONTENTS Features

Departments

22 All That Glitters A Trio of Holiday Homes

10 Ask The Expert Angela Poirrier Acadian House Kitchen & Bath Studio

In Every Issue 8 Publisher’s Note 33 January/Februay

Preview

14 Buzz United Design Stone 16 Local Flavor Readers’ Recipes for Sweets & Treats

34 Style File Kitchen Cheer

December 2011

30

12 New & Now From Surfaces to Serving Pieces

30 Art Studio Thread Artist Susan Holt

4 HOUSE and homE

DECEMBER 2011

On the cover: “Christmas time needs to be fun and whimsical to reflect children, so what better than a tree full of jesters to accomplish that feeling?” asks designer Monique Breaux of POSH Exclusive Interiors in Lafayette. Her personal home is one in a trio that’s decked for the holiday season. Photo by Melissa Oivanki.

Story on page 22.

Object/Crop Area/Make: to make pdf that will CROP Artboard size

Allure

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H&H

A product of Renaissance Publishing Group, LLC Since 1997, Celebrating our 14th Year

Publisher/Editor Nancy L. Trahan ntrahan@houseandhomemagazine.net Photographer/Creative Services Melissa Oivanki melissa@houseandhomemagazine.net Contributing Art Director & Web Designer Cheryl Prats cprats@me.com Office Administrator Cheryl Wilks cwilks@houseandhomemagazine.net Contributing Writers Michael Dardenne Stu Gonsuron Samuel R. Irwin Holly A. Phillips Greater Baton Rouge Circulation RoadRunner Distribution Lafayette Circulation Pat Galley Advertising Inquiries: Sales Office (225) 761-1884

8831 Bluebonnet Blvd., Baton Rouge, LA 70810 Tel 225.761.1884 • Fax 225.454.6843 www.houseandhomemagazine.net House and Home magazine (ISSN 1524-3966) is published monthly by Renaissance Publishing Group, LLC, copyright 2011. House and Home magazine is available for home or business delivery by annual subscription. Send check payable to Renaissance PublishingGroup, LLC. The cost is $20 for one year (10 issues) or $36 for two years (20 issues).

Reproduction is strictly prohibited without prior consent of the publisher. Opinions expressed in House and Home magazine are those of the writers or sources and do not necessarily reflect the views of the publisher, nor do they constitute an endorsement of products or services shown herein. Although the information and recommendations in this publication have been compiled from sources believed to be reliable, Renaissance Publishing Group, LLC, makes no guarantee as to, and assumes no responsibility for, the correctness, sufficiency or completeness of such information and recommendations.

6 HOUSE and homE

December 2011

96% OF HOUSEHOLDS CAN’T AGREE ON ANYTHING, except us.

It’s hard to disagree with a clean home.

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The

[ PUBLISHER’S NOTE ]

“

Every idiot who goes about with Merry Christmas on his lips should be boiled with his own pudding and buried with a stake of holly through his heart.”

—Ebanezer Scrooge

Nancy Trahan Publisher

Lighting , L ante r n s , Fan s , Cu stom Iro n Doo r s & R ail s

2 25.330. 62 0 0 1. 866. 495. 4837

S

hortly after Thanksgiving, one of my co-workers confessed to a case of the Bah Humbugs. She said she didn’t much feel like decorating her house, shopping for gifts or doing much of anything else that required any holiday spirit. After considering her feelings for a moment, I summoned as much enthusiasm and motivation as I could muster: “Me too.”

Some years are just like that. Well, some years are just like that for some of us. The Sunday after Thanksgiving, a trip to a local holiday decorating stop showed me just how much my co-worker and I are in the minority with our cases of Scrooge-itis.

There, among the tinsels and trees, the glitter and garlands, the poinsettias and picks, and between rows of oversized baskets bubbling with ornaments of every color, size and shape, was the soft murmur of dozens of shoppers conferring with friends, mothers, daughters and reluctant husbands about seasonal decorating selections. Upbeat Christmas music piped through the store offering another dose of cheer for those who were already cheery. Even the shop dog—an adorable sheltie that delighted every child and most adults as she sauntered through the store—seemed to be relishing the spirit of the season.

An hour later, I had combed every inch of the store and managed to lose my parents who were enthusiastically shopping for ornaments. Not to worry, I thought to myself as I went back to the front of the store and simply started over. As I walked again from room to room between aisles of decorations that I somehow managed not to see the first time, I started to feel a tinge of something.

The glitz and sparkle were infectious, I admit, and some enthusiasm finally took hold of me. I just needed a little bit of inspiration and the right surroundings to get with it. Better late than never.

Enjoy the professional touches on holiday décor that are featured in this December issue. If you’re like me—a late bloomer in the department of Christmas cheer—maybe you’ll find a touch of inspiration for your own projects on the pages to follow. As for myself, the Christmas tree still isn’t up, but a wreath and some garland are a start, and they might just be a finish. But that’s okay.

Some years are just like that. ■

2 0 2 6 Wooddal e Bl vd. Baton Ro u ge , L A

w w w.o ld s o u th lig h t in g. c om

8 HOUSE AND HOME

December 2011

”

Your comments are welcome.

Email ntrahan@houseandhomemagazine.net

Mike Thompson Homes

337-984 0687 / 337-288-6278 thompson-home@msn.com Lafayette,LA

houseandhomemagazine.net 9

[ ask the expert ]

Q:

“I spend my extra time in the kitchen baking, often frustrated with my work space. I’m planning to remodel our kitchen in the coming year and I’m wondering what kinds of upgrades or modifications I should make to help me enjoy my hobby even more?”

A:

for baking. Quartz not only provides a cold surface like marble, but the bacteria-resistant surface is icing on the cake.

I recommend taking an inventory of your bakeware, utensils and routine supplies. This will help you assess specific storage needs for your new bake center. Some storage ideas are tray divider roll-outs for baking sheets and pizza pans; divided utensil storage for spatulas and spoons; a pop-up stand for your mixer; pull-out spice columns; and a

pull-down rack for your cookbooks. Most importantly, I recommend installing drawers of all sizes for small objects like cookie cutters and measuring cups as well as larger mixing bowls. Make sure the drawers have full extension glides to provide easy access to every inch of potential space.

If your plan includes new appliances, consider a double convection wall oven placed close to the baking center. Convection ovens provide even cooking in less time. n

Photos by Melissa Oivanki

To increase your work space, I suggest incorporating a roll-around island or a pull-out table. Another option is to use space adjacent to the kitchen and make it part of the existing kitchen. You’ll need at least 3 square feet of space at a height of 30” to 32” to make it functional and easy to roll dough.

The traditional counter top of choice for bakers has always been marble. However, quartz counter tops are now a better option

Melissa Oivanki

Angela Simoneaux Poirrier, CAPS Acadian House Kitchen & Bath Studio www.AHKBS.com Angela@AHKBS.com

10 HOUSE and homE

December 2011

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[ NEW & NOW ]

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This multi-purpose carafe is also great for use as a flower vase! The Adler’s Exclusive Galatoire’s Water Carafe measures 8-3/4” tall. At its widest, it is 5-1/2” in diameter and holds approximately 32 ounces of liquid. $65.

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SEASONAL SERVERS Sure to be a hit at your holiday party, these festive round cocktail plates are ideal for serving hors d’oeuvres and desserts. Measuring 4” x 5-1/2”, the plates are available in two adorable designs: Reindeer or Santa Claus. What’s more, they’re dishwasher safe for easy cleanup. $6.95 apiece.

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SURFACES APLENTY

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When it comes to designer lighting for your kitchen or bath project, Kichler offer an unparalleled variety of exciting style families, unique finishes, fresh colors and unequaled quality. Simply select a style and then choose among the many fixtures — from Chandeliers and Chandelettes® to Wall Sconces and Outdoor Lanterns along with matching Ceiling Fans — all provided within the very same distinctive family collection.

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December 2011

Triton Stone Group takes pride in offering the largest selection of stone in the United States.

So whether you’re building or remodeling, you’re sure to find something you love. It doesn’t stop there. Triton is a distributor of kitchen and bath fixtures including sinks, faucets, toilets and tubs from manufacturers like Toto, Danze, Blanco, Jacuzzi, Jason, Gerber, Elkay and more. Head to the showroom and take a look around.

You will be amazed at the vast collection of stone and more.

Triton Stone of Baton Rouge (225) 303-0578 www.tritonstone.com

HOUSE

HOUSE Valentine’s Day & HOmE CELEBRATING THE STYLE OF SOUTH LOUISIANA

2012 2010

CELEBRATING THE STYLE OF SOUTH LOUISIANA

January/February 2012:

& HOmE

Gift Guide

ARTISAN

It’s time for the third annual House & Home Magazine Artisan Awards, a competition that showcases your best creative work.

Showcase your business by taking part in House & Home’s gift-giving resource guide; and tell readers the essential must-have items for this year’s Valentine’s Day gift list!

SAMPLE*

We’ve started our search for this year’s entries in an expansive list of more than 75 categories focused on architectural elements, fixtures, furniture and more.

Winners will be featured in the January/February and March 2012 issues.

Deadline for Valentine’s Day Gift Guide entries is

Friday, January 6

Calling area artisans, craftsmen, designers and suppliers!

E-mail info@houseandhomemagazine.net for more information and an official submission form.

Last year’s winners include: Delgado’s Custom Lighting, R&D Builders and Design, Faux and Decorative Finishes, Southern Dovetail Woodworks, and RTE Millworks.

The Artisan Awards entry deadline is Friday January 6, 2012.

Email info@houseandhomemagazine.net for a list of categories and official entry form.

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[ BUZZ ]

Solid Foundations

Melissa Oivanki

Collaborating at work in the showroom are UDS owners Umut (right) and Dilsad Meraler and Marci Hammons (center).

Throughout our region, a growing number of homeowners are realizing that natural stone is no longer only a privilege of extreme wealth. Manufactured by Mother Nature over millions of years, natural stone is a symbol of timeless beauty, permanence and value. Turkey natives and Baton Rouge residents Umut and Dilsad Meraler of United Design Stone work closely with homeowners to design projects, select the materials and stone that best complement the design and supervise the end product to the final features and details. Co-owner Umut Meraler talked with House and Home to describe the couplesâ&#x20AC;&#x2122; livelihood, successes, challenges and the future ahead.

What are some of United Design Stone came A custom stove splash the products and from the idea of providing is punctuated with services that United design, fabrication and metal accents.

Design Stone offers? installation of natural At United Design Stone, stoneâ&#x20AC;&#x201D;all under one we design, import, roofâ&#x20AC;&#x201D;into any kind of fabricate and install product. natural stone items, such as fireplace mantels, How has United Design columns, bathrooms, Stone grown? flooring, etc. We have We have grown gradually a team of architects and over the past 5 years. When we designers to ensure quality from the first started the business, we realized fabrication stage through installation. Our it would take time to explain exactly what fabrication and installation teams are very we do, since use of natural stone was not experienced in natural stone production as common in Louisiana as it is elsewhere. and provide the highest quality results for We reached out to architects, designers your projects. and contractors who were trying to introduce new and exceptional quality How did the business get started? products for their designs and buildings.

Before our company was established, my husband Dilsad and I were living in What are some of the unique options Istanbul, Turkey. Over a three-year period, that you can offer clients? we traveled back and forth to the U.S. Mostly importantly, we design and supply while working on a few select projects material, fabrication and installation at the that utilized natural stone. With the same time. Our customers do not have encouragement of our happy customers, to worry about which material is the best we realized we could provide something choice for their project, how the details unique to the area. Our goal to establish will be resolved, who will fabricate and 14 HOUSE AND HOME

December 2011

install the products. Working with United Design Stone makes the job very simple, and as a result, we have great continuous relationships with our customers.

What is a typical day like for your team?

While our design team works on different projects and has meetings with our customers, our fabrication team stays busy at our fabrication shop. We make our installation schedules weekly depending on our jobs. Some of our jobs require longer turnaround terms while others can be finalized in a shorter timeframe. We schedule our days according to the needs at our active job sites.

What are some of the most interesting or difficult jobs you have worked on?

We have faced a lot of challenging jobs in 5 years, but our teams are dedicated to provide a variety of different products that nobody else can match.

This assertion generally brings us very challenging jobs in terms of design.

Installing solid travertine balcony columns that weigh 2,000 pounds apiece is challenging, but satisfying when the job is completed.

United Design Stoneâ&#x20AC;&#x2122;s showroom features a wide variety of architectural stone products, tiles, solid stone columns and balustrades, custom fireplace mantels and more.

What is the most innovations for our business.

This custom fireplace challenging aspect of While we keep searching for mantel offers proper heft your work? better and new products to and proportions to suit large-scale interiors.

It has been introduce our clients, we challenging to also try to find different get the word out ways to serve to our and let people clients, such as providing know what makes different financial options. our company We have the biggest so different and support from our clients special. But when our who come to us with different customers decide to ideas. They help us to improve work with us and see the ourselves every day. final product, the most enjoyable part of our job is seeing the satisfaction What is your favorite part about working and happiness on their faces. with your customers and suppliers?

We are so happy to be in Louisiana What are some of the most popular because our clients understand the trends that clients are asking for? difference and beauty of our products We have started to see more and more and appreciate our work. Also, we demand for travertine (marble) fireplace have continued to keep long-lasting mantels. Our clients have begun to relationships with our stone providers realize that they can have unique, custom that date back to a time long before we designed, real stone mantels at affordable were in the U.S. prices. After they compare our products with others, they are especially surprised.

What sets United Design Stoneapart Travertine staircases, columns and shower from competitors? designs have also become popular over Our product variety and extent of the past few years. service definitely sets us apart from our competitors. We do have strong What are some of your goals for your competitors in some product lines, but we business going forward into the future? remain confident that our products are Do you have plans to expand or change very unique in the area. We hope to stay your offerings? and grow in Louisiana while continuing to We always think about making prove our good reputation. n

This replica of a 15th century Ottoman style fountain is hand carved out of Afyon White Marble blocks. The UDS team can replicate any style of architectural stone.

houseandhomemagazine.net 15

[ LOCAL FLAVOR ]

READER RECIPE SWAP

F

or many of us, the holiday season is as much a time of nostalgia as it is family gatherings. During the season, we revisit rare sounds, scents and tastes that are reserved for this special time of year. Throw in a couple of long-standing family recipes and adults find themselves transported back to childhood, when many of our traditions were born.

For the fifth consecutive year, we asked House & Home readers to submit their favorite recipes for seasonal sweets and treats to share in our December issue. This year’s batch of recipes is mostly sweet, with the exception of one special submission that spans three generations.

“This recipe has been in my family for years,” says Brin Ferlito of Baton Rouge who submitted a recipe for Potato Rolls.

“My grandmother made these every holiday. When she retired from baking, my dad made these every holiday. Now my brother and I make these every holiday. The original recipe called for yeast cakes instead of the yeast packets

that you buy in the grocery store today.”

Westward, Aunt Evelyn Burleigh of Opelousas is the family member Randi Wyatt of Baton Rouge describes as the “dessert chef extraordinaire.” Aunt Evelyn’s Microwave Pralines (yes, you read that correctly) is a “super easy” twist on an often fickle, time-consuming southern tradition.

Further out west, outside of Houston, Melanie Reyes couldn’t resist submitting a recipe on behalf of her neighbor.

“Darla Ringer makes these Rolo Turtles every year for both her ‘Texas Ho-Ho-Hold’em’ and ‘Happy Birthday Jesus’ parties,” says Reyes. “Adults love them because they are the perfect blend of sweet and salty and kids love them because of the caramel and chocolate.”

In Central Louisiana, a special recipe for Chocolate Sheet Cake was pioneered and first served many years ago by Colleen Baker and is still being used by her family today.

“It is with fond memories of my aunt, uncle and cousins that I submit my alltime favorite chocolate cake recipe,

POTATO ROLLS 3 packages Fleischmann’s Active Dry Yeast 1/2 cup warm water 2/3 cup + 1 tablespoon butter 1 cup sugar (minimum) 1 teaspoon salt 1-1/4 cups mashed potatoes Not all treats 1 cup whole milk, scalded have to be 2 eggs sweet!

6-8 cups flour Add three packages of yeast to 1/2 cup warm water. Stir until yeast is completely dissolved and set aside. Yeast is active when you see small air bubbles on surface of mixture.

Scald whole milk in a small pan. Do not allow milk to boil. When a thin film appears on the surface, remove milk from heat and allow to cool to room temperature.

16 HOUSE AND HOME

December 2011

given to me many years ago by my Aunt Colleen,” says Martha P. “Sis” Baker of Alexandria. “Colleen and Ben Baker Jr., had seven children. Off from the kitchen, they had a large dining table centered by a lazy Susan. Colleen was a divine cook.

Every meal was a sit-down affair with the whole family saying grace and turning the lazy Susan to partake in a delicious and balanced meal.

“Ben had a garden and the food was always fresh and nutritious. They had a milk machine to serve the abundant family,” Martha Baker continues. “Colleen was always in her kitchen cooking.

However, nothing ever seemed out of place. Her chocolate sheet cake is the very richest and best of her sweet treats.”

Also among this year’s recipe selections are some newfound family treasures like Satsuma Squares, Pumpkin Cheesecake and Chocolate Pecan Pie. Uniting old and new traditions, today’s family bakers keep some of the season’s magic alive in our palettes as well as our hearts.

—Nancy Trahan

Remove film from surface of milk and discard. Add yeast mixture and room temperature milk, mixing well.

Boil and mash potatoes. Add salt and pepper to taste and 1 tablespoon of butter. (Mashed potatoes should be as lump free as possible.) Add 1 cup sugar, 1 teaspoon salt, 2/3 cup butter and 2 eggs to potato mixture and incorporate until lump free. Add milk/yeast mixture to potatoes and mix well.

Sift small amounts of flour into the potato mixture. (You will need about 5 cups of flour before you remove the dough from mixing bowl.) After removing dough, add additional flour and knead until it is no longer sticky.

Place dough in large bowl and let rise (double in size) for at least 1 hour in a warm, non-drafty location. Once the dough has risen, knead again. Form dough into rolls, place on a greased baking sheet and allow dough rolls to rise again. Bake for 15-20 minutes at 350 degrees until golden brown.

—Recipe submitted by Brin Ferlito of Baton Rouge

LUSCIOUS LAYER BARS

Photos by Melissa Oivanki

1 box Betty Crocker® Gluten Free chocolate chip cookie mix 1/4 cup butter, softened 1 egg 1 (14-ounce) can sweetened condensed milk (not evaporated) 1 cup butterscotch chips 1 cup milk chocolate or semisweet chocolate chips 1 cup flaked coconut 1 cup chopped walnuts (optional)

Preheat oven to 350 degrees.

Spray bottom only of 13” x 9” pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Using floured fingers, press dough into bottom of pan. Bake 15 minutes.

Drizzle condensed milk evenly over baked crust. Sprinkle with butterscotch chips, chocolate

chips, coconut and optional walnuts. Bake 30-35 minutes or until light golden brown. Cool completely, about 2 hours. Cut into 6 rows by 6 rows.

Yield: 36 servings —Recipe submitted by Lauren Thomas of Baton Rouge (modified from a Betty Crocker original recipe)

These sweet and gluten-free Luscious Layer Bars are a modification of a Betty Crocker original recipe.

houseandhomemagazine.net

17

[ LOCAL FLAVOR ]

PRALINE TOPPING FOR PUMPKIN CHEESECAKE 1 cup firmly packed brown sugar 1/3 cup whipping cream 1/4 cup butter 1 cup powdered sugar, sifted 1 teaspoon vanilla extract Bring first 3 ingredients to a boil in a 1-quart saucepan over medium heat, stirring often. Boil for 1 minute, stirring occasionally. Remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.

—Recipe submitted by Lauren Thomas of Baton Rouge (modified from a Southern Living original recipe)

This delicious Pumpkin Cheesecake was prepared with modifications from a Southern Living original recipe. It can be easily modified by substituting sweet potatoes for traditional pumpkin. A Praline Topping is an optional indulgence.

PUMPKIN CHEESECAKE 2 cups graham cracker crumbs 5 tablespoons butter, melted 3 tablespoons light brown sugar 1/3 cup finely chopped pecans (optional) 4 8-ounce packages cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 4 large eggs 1-1/2 cups canned pumpkin 1-1/2 tablespoons lemon juice Praline Topping (optional)

18 HOUSE AND HOME

December 2011

Preheat oven to 325 degrees. Stir together first 3-4 ingredients in a bowl until well blended. Press mixture on bottom and 1-1/2 inches up sides of a 9-inch spring-form pan. Bake 8 to 10 minutes or until lightly browned.

Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust (pan will be very full.)

Bake for 60-70 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes.

❄

MICROWAVE PRALINES

1 cup uncooked raw peanuts shelled 1/2 cup white Caro syrup 1 cup sugar 1/8 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon butter 1 teaspoon baking soda

Mix first 4 ingredients in a mediumsized bow. Cook in microwave for 8 minutes, stirring at the 4-minute mark. Add vanilla and butter, incorporating well. Microwave 1 minute. Add baking soda and incorporate, allowing mixture to foam up. Pour into foiled-lined cookie sheet and allow to harden for 30 minutes. Break and enjoy.

—Recipe submitted by Randi Wyatt of Baton Rouge on behalf of her aunt, Evelyn Burleigh of Opelo

Remove cheesecake from oven and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack, about 1 hour.

Cover and chill 8 to 24 hours.

Remove sides and bottom of pan and transfer cheesecake to a serving plate.

Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge.

Garnish, if desired.

Note: For a variation, substitute 1-1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set.

Garnished with satsuma wedges, Elizabeth Bergeron’s Satsuma Squares utilize the sweet juice of a Louisiana favorite fruit tree.

MODIFIED TIRAMISU 1 packaged devil’s food cake mix 6 Skor or Heath candy bars 1 (16-ounce) whipped topping (Cool Whip) Hershey’s chocolate syrup Amaretto liquor Bake cake according to package directions and allow to cool. Crumble half of cake in deep glass bowl. Sprinkle with 2 crushed Skor bars. Pour 1/4 cup of chocolate syrup over top. Pour 1/4 to 1/3 cup of Amaretto over top. Cover with 8 ounces of whipped topping. Repeat layering and top with remaining 2 crushed Skor bars. Refrigerate for two hours and serve.

—Recipe submitted by Barbara Trust of Houston

SATSUMA SQUARES 2 cups all-purpose flour 1 cup melted butter (2 sticks) 1 cup sifted powdered sugar 1/4 teaspoon salt 2 cups sugar 1/4 cup all-purpose flour 1/4 cup satsuma juice 4 eggs, slightly beaten Grated rind of 2 satsumas Powdered sugar

Preheat oven to 325 degrees.

Prepare a crust by combining the first four ingredients in a medium-sized bowl and blend well with a fork. Spray a 14” x 10” pan with nonstick cooking spray. Press crust mixture into pan. Bake for 20 minutes or until done (crust should be very light brown). In a mediumsized bowl, combine the remaining ingredients except

powdered sugar and mix well. Pour mixture over baked crust bake at 325 degrees for 25 minutes. Cool thoroughly. Sprinkle with powdered sugar, and cut into small squares and serve with Satsuma slices on top. Keep uneaten portions refrigerated.

Yield: 10 servings —Recipe submitted by Elizabeth Bergeron of St. Francisville houseandhomemagazine.net

19

[ LOCAL FLAVOR ]

CHERRY & PINEAPPLE PIE 1 (21-ounce) can cherry pie filling 1 (14-ounce) can sweetened condensed milk 1 (20-ounce) can crushed pineapple, drained 1 (8-ounce) whipped topping (Cool Whip), thawed Prepared pie crust Maraschino cherries as garnish

CHOCOLATE SHEET CAKE 2 cups flour 1 block oleo (stick of butter) 2 cups sugar 1/2 cup vegetable shortening (Crisco) 1/4 teaspoon salt 1 cup water 3 tablespoons cocoa 2 eggs, beaten 1 teaspoon baking soda 1/2 cup buttermilk 1 teaspoon vanilla extract

In a large bowl, mix the first 4 ingredients and pour into prepared pie crust. Refrigerate for about 2 hours. Garnish with maraschino cherries before serving.

—Recipe submitted by Ann Sharkey of Baton Rouge

Icing: 1 block Oleo (stick of butter), melted 1 box powdered sugar 3 tablespoons cocoa 6 tablespoons milk 1/2 cup nuts 1 teaspoon vanilla

Ann Sharkey’s Cherry & Pineapple Pie is an easy, no-bake dessert that can be served year ‘round.

Preheat oven to 350 degrees.

Combine the first 11 ingredients and mix well. Bake 20 minutes in a large jelly roll pan. Allow to cool and spread with prepared icing.

—Recipe submitted by Martha P. “Sis” Baker on behalf of her aunt, Colleen W. Baker of Houston (formerly of Alexandria)

CHOCOLATE PECAN PIE 1 (9-inch) ready-made pie crust 3 eggs 1 teaspoon sugar 1 teaspoon flour 1/4 teaspoon salt 1 teaspoon vanilla extract 2 cups light corn syrup 1 cup finely ground pecans 1 cup dark chocolate chips Whipped topping (Cool Whip) 20 HOUSE AND HOME

December 2011

Preheat oven to 400 degrees. Bake crust 7 to 10 minutes or until it begins to turn golden. Remove from oven and reduce temperature to 350 degrees. In a large mixing bowl, beat eggs until they are light in color. In smaller mixing bowl, combine sugar, flour and salt. Add sugar mixture to eggs and whisk until there are no lumps. Whisk in vanilla and corn

syrup. Fold in pecans and chocolate chips. Pour mixture into pie crust and bake at 350 degrees for 40 minutes or until the center is set. Remove and allow pie to cool before slicing. Top with whipped topping.

—Recipe originally printed in the Advocate submitted by Jolie Benoit of Lafayette

PUMPKIN TOFFEE PIE

Rolo chocolate candies Mini braided pretzels Pecans halves

1 (9-inch) ready-made pie crust 1 (15-ounce) can pumpkin puree 1/2 cup sugar 1/2 cup firmly packed light brown sugar 1-1/2 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract Pinch of salt 1/2 cup milk 1/2 cup heavy cream 3 large eggs 3/4 to 1 cup English toffee bits Whipped topping (Cool Whip)

Preheat oven to 350 degrees. Upwrap Rolos.

Place pretzels on baking sheet and top each with one Rolo.

Bake for 3-5 minutes, until the chocolate just begins to melt. (Rolos should be soft but not completely melted). Remove from oven, place on cooling rack and immediately press a pecan half on top of each melted Rolo, causing the caramel to ooze from the chocolate shell. â&#x20AC;&#x201D;Recipe submitted by Melanie Reyes of Friendswood, TX, on behalf of her neighbor, Darla Ringer

Preheat oven to 375 degrees. In a large bowl, beat together pumpkin, sugars, cinnamon, ginger, nutmeg, vanilla and salt. Beat in milk, cream and eggs until filling is smooth and creamy. Sprinkle toffee bits over bottom of pie shell. Pour in pumpkin filling. Place pie on baking sheet in middle of oven and bake 15 minutes. Reduce oven temperature to 350 degrees and continue baking 1 hour or until center is set. (If pie crust edges get too brown, cover loosely with strips of aluminum foil.) Remove from oven and allow to cool completely. Serve at room temperature or chilled with whipped cream on top. â&#x20AC;&#x201D;Recipe originally printed in the Advocate submitted by Jolie Benoit of Lafayette

ROLO TURTLES

Quick and easy to prepare with just three ingredients, Rolo Turtles are a perfect bite-size indulgence that children will love to make and eat, too.

houseandhomemagazine.net

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ALL THAT GLITTERS

story by holly a. phillips Photos by Melissa Oivanki

Holiday décor shines in all shapes and colors

W

hether your holiday traditions include chestnuts roasting on an open fire, bright copper kettles, or singing carols, it’s the time for family and friends. This December, holiday decorating is brandishing new festive colors from bright magenta to lime green, and it’s not afraid to show off its Louisiana culture, bringing the most basic necessities to its Christmas table. This year, use your holiday trimmings to reflect your true self; the whimsical, the elegant, and above all, the joyous.

WHIMSICAL CHEER

U

sing festive jesters to decorate the umbrella tree with pink, turquoise, and gold ornaments, interior designer Monique Breaux has a cheerful home for the holidays.

With a little help from her employees at POSH Exclusive Interiors in Lafayette, Breaux has a unique decorating scheme for her family and friends to enjoy all season long.

“My husband and I love Christmas time and we have two amazing young boys,” Breaux says. “Being a designer, our home is always pristine and perfect, so Christmas time needs to be fun and whimsy to reflect children, so what better than a tree full of jesters to accomplish that feeling?”

The tree is, without a doubt, the focal point of the decorated living area in the Breaux home. The tree hangs from the ceiling, instead of standing on the floor. Known as an “umbrella tree,” it takes up less floor space than a standing tree, yet also displays ornaments better.

“The umbrella tree is actually very easy to decorate,” Breaux says. “Now my real secret, listen close, are some very special elves that do this for me. They are the POSH elves!”

The Christmas tree is chock full of ornaments, ranging from pink butterflies and glittery pinecones, to traditional spheres and blown glass shapes. There is also a variety of colorful faux plants, including mini gold berries and pink moss. And of course, the jesters provide a helping hand. There are two standing on the floor, appearing to help decorate the tree, and one on top, looking over the scene.

“The jesters have been with me for about ten years,” Breaux says. “I picked them up on one of my market trips. They were made in Paris, and have truly passed the test of time.”

Breaux’s love for the holiday season, combined with a busy 22

HOUSE and home

December 2011

“The umbrella tree is actually very easy to decorate and doesn’t take up as much floor space as a traditional shaped tree,” says the designer. “I try to put as much on my tree as possible, the more the merrier.”

Opposite: “The garland has to hold a lot of ornaments in it,” says designer Breaux. “The more you can stuff into it, the better. I like to refer to the whole design look as organized chaos!”

houseandhomemagazine.net

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The designer used oversized garland with white lights, glittered poinsettias, and ornaments to drape across her fireplace mantle. The décor is a continuation of the wellappointed Christmas tree.

work schedule, leaves her no time to waste when it comes to decorating.

“Because we offer our decorating service for Christmas time, I always have my home decorated first and it is done the day after Halloween,” she says. “Typically every week after, until the middle of December, we are booked with our clients. My oldest son is still not too keen on the idea of his home being completely decorated for Christmas the day after Halloween!”

Right next to the Christmas tree is a fully 24

HOUSE and home

December 2011

decorated fireplace mantle, complete with curled-toe stockings hanging from it. The mantle is covered in garland, illuminated with white lights, and ornaments reflecting those on the tree.

“The garland is key. You have to start with oversized garland, which we sell at POSH Exclusive Interiors,” Breaux says. “I have tried countless types and finally designed one that I can make do almost anything and last year after year. The garland has to hold a lot of ornaments in it, and the again, the more you

can stuff into it the better.”

Breaux says her favorite part about decorating for the holidays is listening to Christmas music, which she starts doing November first each year. She has some advice for those who are looking to change up their holiday décor this year.

“Bend and break every rule; actually there are no rules,” says Breaux. “Have fun with your tree and let it express you and your family. The holidays are about creating your own traditions and magic.”

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The wreath is decorated with netting, moss, crawfish, and Louisiana staples such as a bottle of Tabasco hot sauce and a bag of Community Coffee.

SEASONAL SPICE

I

n Louisiana, it should be no surprise when we bring our culture into the holiday season, but the home of Aimee and Robby Walker is decked to the nines for a proper Cajun Christmas. Aimee, of Aimee Walker Interiors in Baton Rouge, used everyday elements such as shrimp boots and fishing nets to make the decorations for their outdoor kitchen look festive and authentic.

“Our home is Creole style,” Aimee says.

“So doing a Cajun Christmas theme fit perfectly with the cypress cabinets and antique brick of our outdoor kitchen. I usually go 26

HOUSE AND HOME

December 2011

more formal indoors, but I wanted something more fun and playful outside.”

Aimee utilized the outdoor area, which includes a bricked patio, a fireplace, and a table and chairs, for her Cajun Christmas décor. She decorated the fireplace mantle with fresh pine branches, a faux crab and crawfish, and red fish netting. She even hung white shrimp boots under the mantle, instead of stockings.

“The boots are as authentic as they come,” Aimee says. “My husband still has not forgiven me for putting holes in the tops when

we hung them on the mantle!”

Aimee cut the mantle’s pine branches from her indoor Christmas tree. Before decorating the mantle, she soaked the branches in water for 24 hours, which helped them stay fresh-looking for the entire month.

Aimee purchased the netting at a party store, for a more festive appearance.

“The real nets didn’t show up on the garland, so I wanted something with a holiday color and ran across these.”

The faux crab and crawfish were also purchased from a party store and spray-painted

Clockwise from top left: “The jars are filled with red beans, black eyed peas, and green peas,” says the designer. “I love these candle holders because it is so easy to change the look just by changing what I put in them.”; The plastic crab and array of faux crawfish were purchased from a party store and spray painted with a high-gloss red for that boiling hot look. There’s also a touch of glitter on them, so they will sparkle under the white Christmas lights; To keep the pine branches looking fresh all month long, they were clipped and soaked in water for 24 hours before decorating.

a high-gloss red, with a touch of glitter so they sparkle in the light.

Just above the decorated mantle is a wreath, decorated with Louisiana favorites like a bag of Community Coffee and a bottle of Tabasco sauce. It also has moss, red netting, and an old fan blade with an alligator carved into it.

“I love using unexpected items for decorating, like the white boots instead of stockings, for example,” Aimee says. “I try to change the look from year to year because I get bored doing the same thing.”

For the outdoor table, Aimee covered a tablecloth with the same red fishing nets and topped it with candleholders filled with dried

red beans, black eyed peas, and green peas.

“Christmas is my favorite time of year because the house is so festive looking and we always have wonderful food, family and friends over,” Aimee says. “Don’t be afraid to try something different. It doesn’t have to be red and green with candy canes to feel like Christmas.” houseandhomemagazine.net

27

Sheer red and gold swirled fabric creates the swags for this mantle, fastened with gold tassels, along with bows and ornaments.

28

HOUSE and home

December 2011

HOLIDAY HOST

The center of the fireplace mantle brandishes a large gold fleur de lis ornament, complemented with a bundle of glittered cranberries and tiny gold berries.

Potted poinsettias add touches of red throughout the living and dining areas in this home. The red and gold couch pillow is from Pier One Imports.

“I like the simplicity,” says Aimee Walker of Aimee Walker Interiors in Baton Rouge. “It doesn’t overwhelm the spaces of this beautiful home, it enhances.”

This centerpiece is a mixture of holiday elements purchased at The Royal Standard and Roussel’s of Gonzales. The twig reindeer and the red and gold ornaments make a simple, yet festive presence.

A

large part of the holiday season is hosting family and friends. For homeowners Patricia and Todd Talbot, they had just moved into their home last year when they were chosen to host the family Christmas gathering. Interior decorator Aimee Walker was already working on the home, and added Christmas décor to her to-do list.

“The owner wanted simple, but elegant, since we were still working on the rest of the house,” Walker says.

For the indoors, Walker decorated the living room and dining areas with a tree, mantle décor and a centerpiece for the dining table, along with holiday touches throughout the open area.

Outdoors, Walker placed a few topiaries

with lights, along with several large wreaths with red bows on the iron fence around the front and the side of the home.

For the fireplace mantle, Walker draped sheer red and gold scarves to create swags over greenery. They are fastened at each end with gold tassels. Between the ends, there are red and gold bows made from ribbon, which are also holding large gold ornaments.

The center of the mantle displays a large gold fleur-de-lis ornament with a bundle of glittery cranberries, along with frosted gold berries. In front of the fireplace are two potted red poinsettias.

The dining table’s centerpiece is simple, yet festive. There is a red, glittery table runner in the center, with two reindeer made of

twigs on top of it. Between the reindeer is a bowl with red ornaments that are covered in sequins and pearls. There are also bundles of holly and various ornaments placed throughout the scene.

“The challenge was to not have the home look like they had just moved in as they had just been there for one month,” Walker says.

In other parts of the living area, there are touches of red with potted poinsettias on the buffet and coffee tables. There is also a large red and gold pillow from Pier 1 Imports on the couch. And of course, there is a tree decorated with white lights and red ornaments.

“I like the simplicity,” Walker says. “It doesn’t overwhelm the spaces of this beautiful home, it enhances.”n houseandhomemagazine.net

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[ ART STUDIO ]

Star Light Star Bright Temari Ball, 2-1/4”, $43

An original design for Southwest Louisiana Mardi Gras, Purple and Gold Temari Ball, 2-1/2”, $48

CANVAS I grew up on the outskirts of New Orleans in the ‘50s and ‘60s.

Fortunately, by attending public schools and being involved in activities like the Girl Scouts, I got to see a lot of diverse elements, culturally and of the outdoors before so much change occurred. I attended Northeast Louisiana University (now UL-Monroe), which was so different.

Along the way, I’ve become more and more aware of how much people have in common, yet how we are individually shaped by our environments and migrations. I haven’t had any formal training in my craft, but I’ve learned from various paint-by-number kits, Scout badge work, school projects and watching my mother’s sewing activities.

PRIMER While growing up, we spent a lot of time shopping for fabric and patterns, and I was always encouraged to sew. New 30 HOUSE AND HOME December 2011

“ In her own words ” Holt Susan Suzik’s Temari Balls Etsy.com/shop/suzik suzikart@gmail.com

Susan Holt practices thread art in Lafayette, but she credits her New Orleans upbringing for an early appreciation of cultural influences.

Orleans was a rich panorama for textures and colors. Looking back, Mardi Gras was a huge influence. Kenner High School had

Red Green Labyrinth Temari Ball, 2-1/4”, $48

Brown Spindles Temari Ball, 1-3/4”, $35

a ball and the grammar school kids made the tableau. I think I got to perform most years and the teachers did a fabulous job organizing the activities.

After I got married and had children, I consciously set out to learn as many crafts as possible, from quilting and crocheting to knitting and embroidery. My goal was to be able to devote time to creating heirlooms as well as to cultivate a pastime for the empty nest days in my future.

Now, I research women’s arts and crafts to honor unique traditions, as they seldom have received any accolades.

MEDIA I consider myself a fiber artist. I hope to continue developing into more mixed media. The Temari balls that I have concentrated on these past 8 or 9 years are a folk art form developed by Japanese women. They make great gifts and are easily used as holiday ornaments.

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Flowers • Shrubs • Pottery • Water Gardens Trees • Herbs • Fountains • Fish • Ponds GENRE I seem to focus on folk art, mostly those originating among women.

INFLUENCE The dominant influence in the Temari balls is a strong connection I have with the Feng Shui theory and Five Elements I learned almost 20 years ago in training as a massage therapist. Traditional Chinese Medicine as a philosophy is integral to my understanding of how our whole world works. The art form represents a connection with nature in that the colors and lines seem to form shapes both naturally occurring and manmade.

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DOLLARS & CENTS I create thread art for my own exercise in tranquility and serenity.

I also really enjoy making Temari balls for special people on special occasions, and by special requests on a commission basis.

SHOW My work is shown and sold on the Etsy website in my shop, suzik. I also do individual appointments.

AHEAD My future goal is to expand into teaching, including the exploration of my art form as part of a wellness project.

I also want to expand into mini quilts and collage. I believe one’s bucket list can never be too full, as there is always something new to learn and explore as well as people to meet and greet. The world is a wonderful place and I am thankful for so many things. I am open to new projects. ■

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IDEAS 4 U

STYLE ] FILE

(3)

(2)

The simplest kitchen palette is ripe for holiday adornment

(4)

1. Create a connection

between the counter backsplash and flooring with small insets of the same materials 2. Contrast is key when

dark stained cabinets and countertops meet creamy floors and ceilings 3. Stacked crown moldings

over the cabinets help draw the eye upwards and lend focus to the range hood 4. Stainless steel appliances

look particularly sleek in the context of warm-toned woodworks

(1)

kitchen cheer Melissa Oivanki

Ronnie Howard Construction www.ronniehowardconstruction.com 225.296.5995

34 HOUSE and homE December 2011

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