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GUIDE TO HOLIDAY ENTERTAINING NOVEMBER 2013

GET AHEAD OF THE GAME

Stress? Not this year. Plan a memorable, personal celebration in your home or out on the town.

LET THEM EAT! HOLIDAY MENUS FOR EVERY DIET

Say ‘Cheesecake’ Daphne Oz’s Hostess Rules How to Hire a Caterer A SPECIAL ADVERTISING SECTION OF THE GAZETTE

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TABLE OF CONTENTS 4 8 11 13 21 24 26 30 33

Head Count

Anticipating a crowd? Use these meal-planning tips from the pros to ensure your next shindig is as successful as it is delicious.

There’s No Place Like Home

Daphne Oz, co-host of ABC’s food and talk show ‘The Chew’ has come out with her second lifestyle cookbook, where she explains how to host fun, stress-free parties

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Party 9-1-1!

How do you know if a party is going well or horribly wrong? Entertaining expert Susan Spungen tells you how to right a sinking ship and how to stop worrying

Pass the Gluten-Free/Paleo/Vegan/ Diabetic-Friendly Stuffing Food allergies and dietary restrictions do not mean that everyone cannot enjoy the beloved holiday classics.

Say Cheesecake!

Always a crowd-pleaser, the modern cheesecake knows no bounds. Find out why it’s one of the hottest desserts for 2013 and try a few new twists on a classic

EscapE for an hour or a day!

Visit the Salon at Mateos featuring the area’s top stylists!

Party Like It’s 1922

Looking for a fun-yet-classy party theme? The enormous popularity of ‘Downton Abbey’ and the resurrection of ‘Gatsby’ have made the Roaring ’20s cool again

Raise the Bar

Overwhelmed by the towering beer, wine and liquor options on the market today? Here’s how to please every guest without breaking the party budget

Make it Personal

Day Spa packages starting at $105 Gift certificates always available

Every host and hostess wants to throw a party that shows off a flair for the creative. Try these oh-so-2013 ideas to make your party to remember

Out For the Holidays

Can’t cook? No space?

Home isn’t the only place to host a memorable holiday party!

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COUNT! Anticipating a crowd? Use these meal-planning tips from the pros to ensure your next shindig is as successful as it is delicious.

By Camille Noe PagáN CTW Features

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F

eeding yourself and your family is a cinch. Cooking for a large group?

That’s another story. Whether you’re hosting a formal dinner party or having a backyard gettogether, it can be tricky to figure out how much to buy and make. “You want to make sure no one leaves hungry, but you don’t end up with a fridge full of food,” says Susan Wyler, a registered dietitian and author of “Cooking for a Crowd” (Rodale, 2005).

Fortunately, a few tricks of the trade will keep your guests happy — and keep you cool and collected. Here’s your step-by-step guide to a memorable, stress-free soiree.

Before you hit the grocery store, pick a theme Is your event formal? Casual?

In-between? What time will it start? “If it’s at a meal time, guests will expect to have their bellies filled. If it’s at eleven or three, they’ll snack lightly, so you’ll need to purchase far less food,” says Rachel Hollis, a Los Angeles-based party planner

who’s worked with the likes of Al Gore and Jennifer Love Hewitt. When in doubt, center your event around a type of cuisine — Wyler likes Italian, Mexican and Mediterranean — or choose a theme like picnic, luau or barbecue. Research shows that people care more about presentation than food, so use good plates and glasses, put on music and your party will be a hit.

Start with the main dish First things first: Pick a protein-based main course.

For groups over six, Wyler favors bigger cuts of meat that can be sliced in advance, like filet of beef or boneless pork roasts. Other foolproof main courses include chili, risotto and lasagna.

Rule of thumb: 1/4 pound of meat is a generous serving for most lunch and dinner parties; if you’re serving a rich protein, like sausage or prosciutto, you can easily cut back to 1/8 pound — especially for a buffet-style meal. For other main dishes, like lasagna, plan on 4 to 5 ounces per person.

C E L E B R AT E Choose simple side dishes Instead of offering a cornucopia of options, opt for two to three appetizers and two to three side dishes to accompany the main course — for example, a cheese plate and/ or mini meatballs, and a green salad and a potato salad tossed with oil and vinegar. “Guests are grateful for whatever you offer, and it’s more impressive to offer a handful of really great items,” says Hollis. (The more items you offer, the more likely you are to spread your budget thin, Hollis adds.) Unless a dessert bar is part of your plan, a single option is sufficient, says Wyler.

Rule of thumb: Four “bites” — small appetizer portions — per guest per hour before the main meal. For side dishes, opt for 1 to 2 ounces of salad, rice or beans, and 3 ounces of pasta or potatoes. For deserts, count on one slice or item (such as a cookie), and

Putting out a successful spread is simple as long as you plan your food and drink needs in accordance with the number on your guest list.

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C E L E B R AT E roughly 4 ounces of mousse or ice cream per guest.

Don’t forget drinks When budget is a concern, invest in the bar instead of fancy food items, because people expect ample drinks at a party, says Brett Galley of Hollywood POP, an event-planning firm with offices in New York and Greenwich, CT. Rule of thumb: Whether you’re serving alcohol or virgin beverages, plan on

three drinks per person. When stocking a bar, “Vodka tends to be the most popular spirit,” says Galley. White wine is typically more popular than red; when your crowd skews young, expect beer to go quickly.

Above all, “Choose your selection and quantity based on the season, holiday, temperature and state of the economy,” advises Galley. “Beer is better if [the weather is] hot, brown spirits and red wine if it’s cold, and plentiful drinks during a recession.”

Consider donating your leftovers Even the best party planners can end up with too many leftovers. “If this happens, consider giving the rest to a soup kitchen or food pantry,” advises Heather BellPellegrino, president of A Perfect Plan!, a Westchester, N.Y.-based event planning firm. “Many will take perishable food as well as nonperishables, and some will even pick it up for you.” To find a local food bank, visit feedingamerica.org.

What to say when asked, ‘Can I bring something?’

Chances are, many of your invited guests will ask what they can bring. “Most people don’t mean this, so the best answer is, ‘Just yourselves,’” says Ellie Rand, a New Orleans-based public relations consultant and frequent entertainer. If they insist, request something for the bar, or a small sweet treat, says Rand.

© CTW Features A cheese plate makes a thoughtful side to rich main course.

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Hiring a caterer can take much of the stress — and the mess — out of throwing a party. Here are five tips to help you pick the right professional and have the event of your dreams.

Don’T … call a caterer before you’ve decided your budget.

Figure out how much you can spend before calling potential catering companies. “You shouldn’t assume that having a smaller budget means you can’t afford a particular caterer,” says Rachel Hollis, a Los Angeles-based party planner. “In many cases, companies that throw large formal events are also happy to help with a backyard barbecue or a child’s birthday party.”

Do … establish what’s most important to you. Even if you have a sky-high budget, you’ll have to make decisions about where to allot your money, says Katherine Hilboldt Farrell, president and co-founder of Katherine’s Catering in Ann Arbor, Mich. “Whether your priority is a show-stopping main meal, a fantastic bar or really nice linens, your caterer should know — before she begins working on a proposal for you,” Farrell says.

Don’T … make your decision solely based on the proposal.

A quote may come in slightly higher than your budget — but that’s because a quality caterer offers all options and details all expenses (including things like linens, state and local taxes, and gratuity) in advance. “It’s better to have everything included up front than be surprised with costs and items that weren’t in the initial workup,” says Farrell.

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The Dos and Don’Ts of Working With a Caterer

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Do … go with your gut. Yes, recommendations help, but when it comes to finding the perfect fit, “personality is key,” says Farrell.

“There’s so much trust involved in the catering relationship. You want to work with a catering representative who’s enthusiastic about your event and who feels right for you.”

Don’T … stress. Your caterer will meet with you multiple times before the day of your event to plan every detail. So when the party’s finally in full swing, don’t hover or check in. Instead, go enjoy yourself — that’s the reason you hired a professional.

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There’s No Place Like

Daphne Oz, co-host of ABC’s food and talk show ‘The Chew’ has come out with her second lifestyle cookbook, where she explains how to host fun, stress-free parties at the holidays — or any time of year

By Anne e. Stein

I

CTW Features

William Morrow

n her first book, “The Dorm Room Diet” (William Morrow, 2010), certified chef and integrative nutritionist Daphne Oz helped college students tackle dorm living. In her second book, “Relish: An Adventure in Food, Style, and Everyday Fun” (William Morrow, 2013), the daughter of author and TV personality Dr. Mehmet Oz shares her tips on delicious, healthy eating and how to relish and celebrate food, style and life.

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A: The biggest thing that stresses people out is thinking that everything needs to be piping hot when guests arrive. Figure out what foods can be served hot, cold or room temperature. One of first things I learned doing “The Chew” is the battle strategy. Chef Mario Batali has the entire day planned in 15-minute intervals — what goes in and when. Have a hot something to greet your guests — I love chestnut soup in little espresso cups around the holidays. Then I have cold salad sitting on the table, so guests aren’t waiting forever to eat. I’ll serve a warm entrée — stews and braises are favorites in the fall and winter — and have side dishes that are good lukewarm, such as corn pudding.

I also set the table the night before — that saves time the next day. I try to limit sit-down dinners to no more than 12.

And not every holiday meal has to be a big sit-down affair; I think people prefer a buffet table.

Q: How do you put your guests at ease?

A: Guests want to feel taken care of, but it also helps if you give them ways to feel at home. I let them fix their own drinks or greet new guests and take coats — something that puts them in the mentality of being at home. I like to make my signature cocktails or drinks, especially mulled wine in the winter, and let them help themselves.

Q: Let’s talk table decorations.

How do you make your holiday tables special?

A: Around the holidays I love pinecones, branches, and other ways of bringing the outside indoors. I do lots of candles and fragrances — a

combination of spicy candles with cinnamon in the kitchen, for example. The world around you is so beautiful around the holidays — I love a little shine and shimmer, like a bowl or cylinder of Christmas balls, or I put balls in glass votives. For decorations the big thing is not to go overboard. Do a bowl of pinecones and glitter them up with spray paint. Rethink traditional decorations and bring in as much nature as possible.

Q: You’re a guest at a holiday meal. What are some perfect hostess gifts?

A: I’m known for bringing a gift basket with a few simple things that feel personalized

Recipes Daphne Oz’s Chestnut sOup

Serves 2-4 3 cups chopped chestnuts (canned or fresh) peeled 3 tablespoons unsalted butter 1 medium leek or 2 shallots (white and light-green parts only) rinsed and finely chopped 1/2 cup white wine 1/2 cup finely chopped celery 1/2 cup finely chopped carrot 1/2 cup finely chopped onion 1 1/2 tablespoons chopped fresh thyme plus more for garnish 6 cups low-sodium vegetable or chicken broth 1/4 cup milk 1/4 teaspoon black pepper Kosher salt to taste 4 sprigs thyme 2 bay leaves (continue to next page)

Daphne Oz suggests making signature cocktails and drinks, then allowing guests to help themselves so they feel at home at your holiday party.

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Q: What are your top tips for making holiday meal hosting stress-free?

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C E L E B R AT E and mean something to me and my host.

I’ll get a small galvanized bucket and fill it with immune-boosting vitamins, or some new favorite natural cosmetics. Luxury candles are nice, too. You can bring wine or food but don’t expect your host to put those out; they might not go with the meal being served.

Q: Someone brings her favorite holiday red Jell-O dish and it just doesn’t match your meal. What do you do?

A: You put your pretty hostess smile on and kindly put it in your kitchen. You’re under no obligation to leave it out with the food you worked so hard to present. If it’s your mother-in-law’s dish, maybe it’s not worth the headache, but if it’s your friend and her raspberry crumble bars don’t fit, it’s your party and you can do what you want.

4 sprigs fresh parsley Cheesecloth 1. Make a bouquet garni by wrapping thyme, bay leaves and parsley in cheesecloth.

2. Melt butter and sauté leek, carrots, onions, and celery until translucent, covering to soften, approximately 15 minutes. Deglaze the pan with wine.

3. Transfer to a large saucepan or soup pot (4-quart) and add vegetable or low-sodium chicken broth, bouquet garni, and cover; simmer for 25 minutes.

4. Remove bouquet garni. Add cooked chestnuts and cover, allowing to soften for 10 minutes. Stir in milk, salt, and pepper.

6. Allow to cool before pureeing in a blender in small batches and strain through a cheesecloth to remove any shells or large pieces.

7. Reheat pureed soup over medium heat before serving with a garnish of fresh thyme.

Q: Have you ever had a holiday cooking disaster?

A: We always celebrate the big cooking holidays at my grandparents’ house and if there was ever a disaster, my mom or my grandmother would have pretended it was part of the plan! I can think of just one thing that happened; I grew up primarily vegetarian but we always served a turkey for guests. One year we went shopping late and couldn’t find a turkey anywhere in the state of Pennsylvania, so we served chicken. No one minded because the food was delicious and they were there to see friends and family.

My biggest tip to people who don’t host a lot is that you can plan for perfection all you want, but you just need to put on your party dress and lipstick and commit to being a guest at own party. If you’re stressed out, that’s the cue your guests will pick up on. If you focus on love and sharing and your guests, they won’t notice that anything’s gone wrong.

© CTW Features

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Milk Punch

It’s a delicious drink for any holiday entertaining — especially over Christmas as a lighter (and egg-free) alternative to egg nog, but with some of the same familiar, warming holiday spice flavors.

It can also be made with dairy-free milk, like almond or coconut, if anyone in the family is interested in a vegan option.

Serves 4 3 cups whole milk 2 tablespoons pure vanilla extract 2 tablespoons sugar 1/4 teaspoon freshly grated nutmeg plus more for serving 1/4 teaspoon ground cinnamon plus more for serving 8 ounces (1 cup) light rum 1. In a medium saucepan, combine the milk, vanilla, sugar, nutmeg, and cinnamon over medium-low heat, stirring constantly to dissolve the sugar and being careful not to burn the milk. When the milk is scalded (there will be a thin skin on the sides of the pan), after about 5 minutes, remove from the heat and allow to cool to drinking temperature.

2. To drink warm, divide the milk mixture into

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4 heat-proof mugs and add 2 ounces (¼ cup) of the rum to each. To serve cold, fill 4 tall glasses with ice, add the rum, and top with the milk mixture, swirling to combine. Serve with freshly grated nutmeg and a dash of cinnamon.

SPiced Winter Wine

In the winter, I crave spice, sweetness, and the warmth of mulled red wine or cider. While it cooks on the stove, this sends a delicious, holiday aroma throughout the house — and of course, gives guests a warming drink to help themselves to as they arrive. I love to serve it in a mug with a cinnamon stick garnish. For those of you looking to skip the alcohol, apple cider works great in place of wine in this recipe! If you use cider and want to put the alcohol back in, serve the mugs with a shot of bourbon.

Serves 6 1/4 cup pure maple syrup 8 cinnamon sticks One 1-inch piece fresh peeled ginger, sliced into 4 rounds 6 cloves 1/4 teaspoon ground nutmeg 10 cardamom pods 1 vanilla bean, halved lengthwise and scraped Zest and juice from 1 orange 1 lemon, sliced into rounds Two 750 ml bottles red wine (Cabernet Sauvignon, Malbec, or Chianti work well) or apple cider 1. In a large saucepan, combine the syrup, 2 of the cinnamon sticks, ginger, cloves, nutmeg, cardamom pods, vanilla bean, and orange zest and juice. Heat over medium heat to boiling, then immediately turn off the heat, cover, and set aside 10 minutes to steep. Add the lemon rounds and steep 2 minutes more.

Add the wine and heat over medium-low heat until simmering, taking care not to boil.

2. Strain and divide among 6 heat-proof mugs and garnish each with a cinnamon stick.

I love to serve these on a tray decorated with a sprinkling of cardamom pods — the aroma is intoxicating!

C E L E B R AT E

Party

9-1-1!

How do you know if a party is going well or horribly wrong?

Entertaining expert Susan Spungen tells you how to right a sinking ship and how to stop worrying and enjoy your fiesta

By Lisa iannucci CTW Features

Along with the holidays come many parties, but unfortunately, parties don’t always go the way you hope they will.

We asked Susan Spungen, founding food editor at Martha Stewart Living and author of “What’s a Hostess to Do?” (Artisan, 2013) to count down the top five things that will most likely go wrong at your party and what you can do to fix them. And since we all want

Food editor and author Susan Spungen (right) suggests choosing a menu where most dishes can be prepared ahead of time, such as sliced meats and cheeses, crudites and baked goods (below).

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C E L E B R AT E to know if our party is a success, there are five signs that you party was a hit.

What went wrong?

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• I’m not ready! “The biggest thing that can go wrong is that you plan to do too much and run out of time,” Spungen says.

“You start with an overly ambitious wish list of what you want to have at your party.” Fix: Spungen says that cooking takes time, so keep the party simple so you have enough time to do what you want to do.

• Too much to cook! “Again, simplify what you are cooking,” Spungen says. “Less can be more. A few beautiful, wellconceived and well-prepared dishes will go over big. Choose a menu with dishes that can be prepared ahead of time, leaving only the simplest tasks, like heating a dish, cooking pasta or rice, or dressing a salad for last minute.”

• Not enough people showed up! “It’s hard to have a good party if not enough people show up and some people might leave if there aren’t enough of guests,” Spungen says. Fix: Overinvite. “If not enough people show up, have a last-minute impromptu party,” she says. “There are always neighbors sitting around waiting to be invited to something.”

• We’re running out of food and drink! “When you’re out of things to eat and drink, people start to leave, so you don’t want that to happen,” Spungen says. Fix: “Have staples in your kitchen so you can whip up something simple or, if you’re desperate, you can always order takeout, such as pizza.”

• My guests aren’t mingling! “If your guests aren’t mingling the way want them to, it’s up to you as a hostess to start conversations. Fix: “Find people who have something in common and give them a conversation starter and then leave,” she says.

“The role of the hostess is to get people together.” If they don’t know each other, it’s your responsibility to try to get them to learn more about one another.

It’s a success!

Here are five signs that your party is a success:

• Everyone is having a good time and nobody is noticing anything else. “Your guests are laughing, drinking, eating and enjoying themselves,” Spungen says. “Most of the time, that happens even if you do mess up. Usually everything turns out okay anyway. The single most important thing is that people are having fun.”

• You had a good turnout. “Right before you think, ‘What if nobody comes?’ your guests show up,” Spungen says. “People will always drop off and [you] would rather have it too crowded than to not have enough people. About 15 percent of the guest list typically doesn’t show up.”

• Guests ask you for a recipe. “Often people ask how you made the food, or they Instagram photos of the food at the party,” Spungen says. “That’s a good sign!”

• Guests send thank you notes the next day. “When you get emails the next day, people can’t wait to tell you that they had a really good time and they want to keep that good feeling going,” she says.

• Guests want to know when the next party is. “They want to come back to the party because they liked the energy,” Spungen says. “If they had a lot of fun, they’ll ask if they can bring a friend to share the good times.”

© CTW Features 12

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Pass The GluTen-Free/ Paleo/VeGan/ DiabeTic-FrienDly sTuFFinG

Y

By Bev Bennett CTW Features

Food allergies and dietary restrictions do not mean that everyone cannot enjoy the beloved holiday classics. Try these takes of some old — and soon-to-be favorites.

ou’re hosting a holiday feast and anticipate preparing a mouthwatering spread.

But along with your special bread stuffing and your fabulous apple pie, you’re concerned with making appropriate dishes for your aunt with diabetes, your cousin who cannot tolerate gluten, your best friend who follows a vegan diet or her Paleo-diet spouse.

Guests who must avoid gluten or manage their diabetes may present the greatest recipe challenges, but you can help by keeping track of ingredients and offering easy food alternatives to safeguard their health.

For gluten-free diners, substitute cornstarch for flour as a thickener, says Mary Kay Sharrett, registered dietitian, Celiac Disease Center, Nationwide Children’s Hospital, Columbus, Ohio.

Check processed food labels for wheat. For example, canned cream soup and canned fried onions, ingredients in the classic green bean casserole, may include flour.

Make a delicious stuffing using gluten-free corn bread or wild rice. You also can buy gluten-free bread for stuffing.

“That might be a safer option than baking yourself,” says Sharrett.

People with diabetes should be making their own decisions about what to eat, says Jennifer Stack, registered dietitian, certified diabetes educator.

They’re deciding what their diet budget is for carbohydrates and saturated fat. But you also can make some easy switches to lighten carbohydrates and fat, says Stack, an associate professor of the Culinary Institute of America and author of the CIA cookbook, “The Diabetes-Friendly Kitchen” (Houghton Mifflin Harcourt, 2012).

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Holiday Menu 1: Roast tuRkey CoRn bRead, MushRooM and sausage stuffing Chunky apple and CRanbeRRy sauCe Roasted bRoCColi with toasted bReadCRuMb topping sweet potato panna Cotta with toasted peCans & CRanbeRRy Coulis 1/4 teaspoon pepper 1 tablespoon chopped fresh sage 1/2 cup chicken broth

CoRn bRead, MushRooM and sausage stuffing

1 (5-inch square) piece of corn bread, cut into ½-inch cubes, about 4 cups 1 tablespoon olive oil 1 large celery rib, chopped 1 small red onion, chopped (1 cup) 4 cups sliced shiitake mushroom caps 8 ounces raw Italian pork sausage 1/4 teaspoon salt

Gluten-free: use Gf corn bread mix.

Check sausage ingredient list.

1.Preheat oven to 400 degrees F. Place corn bread cubes on baking sheet. Toast in oven for 10 minutes or until golden brown. Remove; set aside.

2.Heat oil in large pot over medium heat.

Add celery, onion and mushrooms. Cook 10 minutes, stirring occasionally. Add sausage, breaking up with a spoon. Cook until sausage is no longer raw, stirring occasionally, 5 to 10 minutes. Add salt, pepper, sage and broth. Stir well. Add toasted corn bread. Stir gently.

3.Spoon into shallow casserole 10 inches in diameter. Reduce oven temperature to 375. Heat 15 to 20 minutes.

Makes 6 servings.

VeGan: Make corn bread from a mix, eliminating dairy and eggs. use soy-based sausage instead of pork and vegetable broth instead of chicken broth.

DiabetiC-frienDly: increase the vegetables; decrease the corn bread and substitute chickenor turkey-based sausage.

Paleo: Skip the corn bread.

Prepare the vegetables, adding nitrite- and gluten-free sausage. eliminate or use modest amount of iodized sea salt.

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C E L E B R AT E Diabetic-frienDly: no changes Paleo: lightly drizzle broccoli with olive oil. Season with thyme and pepper. roast.

roASted broCColi with toASted breAdCrumbS 11/2 pounds broccoli, cut into thin stalks Olive oil cooking spray 3/8 teaspoon salt ¼ cup breadcrumbs 3 tablespoons shredded fontina and Parmesan cheese combination ¼ teaspoon pepper ¼ teaspoon crushed dried thyme 1.Preheat oven to 400 degrees F. Place broccoli on baking sheet.

Spray with cooking spray and sprinkle on salt. Roast 20 minutes or until half tender. Remove. Flip broccoli over.

2.Mix together breadcrumbs, cheese, pepper and thyme in a bowl. Evenly sprinkle over broccoli.

Return broccoli to oven until just tender, 15 to 20 minutes. Remove.

Makes 6 servings.

Gluten-free: use gluten-free breadcrumbs.

VeGan: either use vegan cheese substitute or eliminate cheese.

16

November 2013

Sweet potAto pAnnA CottA with toASted peCAnS And CrAnberry CouliS (Adapted from ‘The DiabetesFriendly Kitchen,’ Houghton Mifflin Harcourt, 2012).

1½ teaspoons gelatin 2 tablespoons water 1¹⁄3 cups Ricotta-Yogurt Cream Dessert Base (follows on page 19) Confectioners’ sugar ¾ cup Cranberry Coulis (follows on page 19) 6 tablespoons chopped pecans, toasted 1. Mix the gelatin in water and allow to sit for 5 minutes until it starts gelling.

2. Melt the gelatin in a double boiler and add the ricotta-yogurt cream.

Allow to steep for 15 minutes.

3. Coat 6 small molds with cooking spray and a dusting of confectioners’ sugar. Fill the molds with the cream mixture and chill until set.

4. Pool 2 tablespoons cranberry coulis on 6 serving plates. Briefly soak the molds in hot water and invert over the coulis.

5. Garnish each serving with 1 tablespoon chopped pecans.

c e l e b r at e !

Chunky Apple And CrAnberry SAuCe

3 large apples, cored, peeled and diced 2 cups fresh cranberries ¼ cup pure maple syrup ¼ cup apple juice 2 tablespoons sugar ¼ teaspoon cinnamon 1/8 teaspoon salt 1.Place apples, cranberries, maple syrup, apple juice, sugar, cinnamon and salt in medium pot. Bring to a simmer over high heat. Reduce heat to medium-low, cover pot and cook for 30 to 40 minutes or until fruit is tender and liquid mostly evaporated.

2.Check occasionally and stir. If sauce seems dry before fruit is done, add a little more apple juice.

Makes 6 servings.

Gluten-free: no changes.

VeGan: use raw sugar.

Diabetic-frienDly: Decrease the maple syrup, increase the apple juice and use sugar substitute-sugar blend place of sugar, if desired.

Paleo: Serve a baked apple, filling the core with chopped nuts

C E L E B R AT E

Holiday Menu 2:

Baked Ham or Standing riB roaSt roaSted Beet, orange, SpinacH and Walnut Salad roaSted Butternut SquaSH Soup roaSted potatoeS WitH roSemary pear and pecan criSp

roaSted Beet, orange, SpinacH and Walnut Salad

Rare Steak Well Done

paprika in small bowl. Stir well. Add oil, white wine vinegar and balsamic vinegar. Pour over salad just before serving. Toss gently but well.

Serves 6.

Gluten-free: no changes

2 large beets, washed, trimmed, cut into 6 wedges each Olive oil cooking spray 1 large seedless orange, peeled, cut into bite-size pieces 6 cups baby spinach ½ cup walnuts ¼ cup orange juice ¼ teaspoon curry powder ¼ teaspoon salt ¼ teaspoon pepper 1/8 teaspoon paprika 2 tablespoons olive oil 1 tablespoon white wine vinegar 1 tablespoon white balsamic vinegar 1.Preheat oven to 400 degrees F. Place beet wedges on baking sheet sprayed with cooking spray. Lightly spray beets. Roast until fork tender, 40 to 50 minutes. Remove, cool, peel and dice. This can be done a day in advance; refrigerate.

2.Combine beets and orange in a large salad bowl. Add spinach and walnuts. Combine orange juice, curry powder, salt, pepper and

Vegan: no changes Diabetic-frienDly: no changes Paleo: if preferred, prepare curry powder from scratch using Paleo-friendly spices. eliminate or use modest amount of iodized sea salt.

31 N. Tejon Street 719.227.7333 www.thefamoussteakhouse.net

roaSted Butternut SquaSH Soup (From ‘Junior’s Home Cooking’

by Alan Rosen and Beth Allen, The Taunton Press, 2013) 1 large butternut squash (about 4 pounds) 1 extra-large Spanish onion, coarsely chopped 1⁄4 cup olive oil 1 tablespoon kosher salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 1⁄2 teaspoon ground ginger (continue to next page)

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1 quart (4 cups) chicken broth or stock (homemade or store-bought) 1 1⁄2 tablespoons maple syrup, plus more to taste One 5-inch vanilla bean or a splash of pure vanilla extract 1. Preheat the oven to 425 degrees F. Peel and cut the squash into 1-inch cubes, then spread with the onion in a large roasting pan in a single layer. Drizzle with the olive oil and sprinkle with the salt, pepper, and ginger. Roast, uncovered, for 45 minutes, or until fork-tender, stirring occasionally to avoid burning.

2. Transfer to a large soup pot. Add the broth, maple syrup, and vanilla bean. Stir over medium-high heat just until the soup comes to a full boil.

3.Remove the vanilla bean. Carefully transfer the hot mixture to a food processor or blender and process for about 1 minute. (You may need to do this in batches.) Taste the soup and add more salt, pepper, and maple syrup if you wish.

4. Ladle the soup into individual bowls and garnish as you like (see The Junior’s Way). Let any leftover soup cool to room temperature.

Refrigerate, tightly covered, and enjoy within 2 days. Do not freeze this soup.

Makes 6 servings.

the junioR’s way

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November 2013

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Garnish the bowls simply, by scattering some diagonally sliced scallion greens on top. Or get a little fancier. Mix some sour cream with a bit of heavy cream, plus a drop or two of water. Put the mixture in a squeeze bottle or use a grapefruit spoon, and make a few white dots on the surface of the soup. Swirl the dots with a toothpick.

Gluten-free: use pure maple syrup.

VeGan: switch to vegetable broth. omit dairy garnishes.

DiabetiC-frienDly: reduce maple syrup. use low-fat sour cream for garnish.

Paleo: omit maple syrup and dairy garnishes. eliminate or use modest amount of iodized sea salt.

Roasted Potatoes with RosemaRy 2 tablespoons unsalted butter 1 tablespoon olive oil 2 pounds assorted small heirloom potatoes, sliced 1/3-inch thick ½ teaspoon salt ¼ teaspoon pepper 6 (1-inch long) sprigs fresh rosemary Preheat oven to 400 degrees F. Heat butter and oil in 10-inch diameter heavy skillet until butter melts. Remove from heat.

Add sliced potatoes, salt, pepper and rosemary. Stir. Place skillet in oven and roast for 40 minutes or until potatoes are tender.

Serves 6.

Gluten-free: no changes VeGan: use vegetable margarine Diabetic-friendly: Choose a modest serving with less butter and oil Paleo: Switch to sweet potatoes, brushed with a little organic, grass-fed clarified butter and olive oil. eliminate or use modest amount of iodized sea salt.

PeaR and Pecan cRisP

3 large ripe pears, quartered, cored and cut into thin crosswise slices (peeling isn’t necessary) 1/3 cup granulated sugar 2 tablespoons coarsely chopped crystallized ginger ½ cup coarsely chopped glazed pecans, divided ½ cup flour 1/3 cup brown sugar ¼ teaspoon cinnamon 1/8 teaspoon salt ¼ cup (1/2 stick) unsalted butter, in slivers 1 pint vanilla ice cream, optional

C E L E B R AT E 1.Preheat oven to 350 degrees F. Combine pears, granulated sugar, ginger and ¼ cup pecans in deepdish pie plate. Stir gently to mix.

2.Combine flour, brown sugar, cinnamon and salt in medium bowl.

Work in butter with fingertips until mixture is crumbly. Stir in remaining ¼ cup pecans. Sprinkle flour mixture evenly over pears. Bake for 30 minutes, until juices bubble up and pears are tender. Serve warm with a dollop of ice cream if desired.

Makes 6 servings.

Gluten-free: Skip the flour topping. Combine gluten-free oats, plain pecans, brown sugar and cinnamon. Work in enough butter for crumbly topping.

VeGan: Skip the ice cream. use vegetable margarine and raw sugar instead of granulated sugar. use plain pecans, if desired.

DiabetiC-frienDly: use plain pecans; halve the flour topping ingredients. use sucralose-sugar blend if desired. Offer low-sugar, low-fat frozen vanilla ice cream.

PaleO: Skip topping. brush pear slices with organic, grass-fed clarified butter and sprinkle on plain pecans. bake until pears are fork tender; check after 15 minutes.

riCottayogurt Cream Dessert base 11/4 cups part-skim ricotta cheese ¾ cup plain nonfat Greek yogurt 2/3 cup agave syrup 1 cup mashed, cooked sweet potato 2 teaspoons vanilla extract 1 teaspoon maple extract 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice Combine ingredients in blender or food processor. Puree until smooth.

Use 11/2 cups in the dessert; remainder may be refrigerated, covered, for a few days.

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2. Allow the coulis to cool before serving with the panna cotta.

Gluten-free: Check ingredient label for vanilla-flavored syrup, maple extract and sucralosebrown sugar blend.

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19

Counts C E L E B R AT E

Every One

Local fundraising campaign helps families make ends meet

30

Years

Courtesy of Gazette Charities Most people struggle to make ends meet.

In fact, 70% of Americans live paycheck to paycheck, regardless of income. They just have too much month left at the end of the money. Many families are left to choose to repair the car or to buy groceries.

The 30th annual Gazette-El Pomar Foundation Empty Stocking Fund aims to help individuals, families and senior citizens in crisis, helping them to have a far greater chance of living full and independent lives. Over the past 29 years, the Fund has raised more than $13.7 million and has helped thousands of neighbors in need.

“Empty Stocking Fund has developed into a giving tradition that our city can be very proud of,” stated William Hybl, Chairman and CEO of El Pomar Foundation.

Donations to the Empty Stocking Fund are distributed to local health and 20

November 2013

human service nonprofit organizations including the American Red Cross, Pikes Peak Chapter; Care & Share Food Bank; Ecumenical Social Ministries; Griffith Centers for Children, Chins Up Youth & Family Services; Marian House, Catholic Charities; Mercy’s Gate; Partners In Housing; Peak Vista Community Health Centers; Pikes Peak Community Action Agency; The Salvation Army; Silver Key Senior Services; Southeast Family Center Armed Services YMCA; Tri-Lakes Cares; Urban Peak; and Westside CARES. El Pomar Foundation and The Gazette underwrite all administrative costs for the Fund so that every dollar donated goes directly to the agencies benefitted by the Fund. ADD STAFF, Inc. and Wells Fargo have again come on board this year as partners to help offset administrative costs. The Empty Stocking Fund is not only a large-scale community fundraiser, but it is efficient as any fundraising event can possibly be.

The goal is to raise $1 million between now and January 17, 2014 to help meet the significant need in our community.

To do this, the campaign partners with dozens of local businesses, restaurants and organizations to hold fundraisers for the Fund. A complete list of events and restaurants can be found online at www.

FillAnEmptyStocking.org.

“It’s vital to the mission of the Empty Stocking Fund to make philanthropy accessible to everyone, regardless of what their social status or household income is,” stated Dan Steever, publisher for The Gazette. “These events provide an opportunity to support local business and offer a way for people to participate in the Fund while having fun.”

Last year, not only did we surpass our goal of $1 million for the sixth consecutive year, but 55% of the donations we received were from caring individuals throughout our community. c e l e b r at e !

Each dollar given to the Fund grows up to forty-five percent thanks to matching donations from El Pomar Foundation, who matches $1 for every $3 raised, up to $200,000, and Bruni Foundation, who matches $10,000 for every $100,000, up to $70,000.

“With 29 years of success, this campaign has become a beacon for community service and is truly a demonstration of what collaboration can do for a community,” Steever says.

Throughout the campaign, The Gazette will publish articles about the people whose lives are changed through your donation to the Empty Stocking Fund.

To donate, call 719-476-1673, mail a donation to P.O. Box 910942, Denver, CO, 80291-0942, or make a secure online donation at www.FillAnEmptyStocking. org. The fund also accepts donations of stock. For more information, call 719-636-0204, like us on Facebook at www.Facebook.com/EmptyStockingFund or follow us on Twitter @esfsprings.

C E L E B R AT E

RecIpes

photo courtesy Mark Ferri

Junior’s Christmas tree CheeseCake

Say

Ingredients

Cheesecake Always a crowd-pleaser, the modern cheesecake knows no bounds. Find out why it’s one of the hottest desserts for 2013 and try a few new twists on a classic

By Bev Bennett CTW Features What do you notice with that first bite of cheesecake?

Is it the velvety texture?

The rich flavor, with just the right amount of sweetness?

Or maybe it’s not the sensory thrill, but the familiarity that makes cheesecake so pleasurable.

“It’s a great comfort food. You feel good when you’re eating cheesecake,” says Alan Rosen, of the third generation to run New York’s famed Junior’s restaurants founded by his grandfather.

Whatever drives your taste buds, cheesecake satisfies them.

No wonder this ageless dessert is a trend, both in its traditional versions and tempting updates, for this season’s holiday entertaining.

Of course, cheese is the base, but the specific ingredients vary, experts say.

The original cheesecake had a zwieback crust and cottage cheese filling, according to one authority on Jewish cooking.

“That was the German cheesecake,” says Joan Nathan, author of “Quiche, Kugels and Couscous: My Search for Jewish Cooking in France (Alfred A.

From “Junior’s Cheesecake Cookbook” (The Taunton Press, 2007) by Alan Rosen and Beth Allen

Knopf, 2010).

The French too, have their cheesecake.

“It’s made with farmers cheese, not cottage cheese and has no crust,” says Nathan, of Washington, D.C. This cheesecake is notable because it “tastes clearly of its delicate component parts,” according to Nathan.

But the cheesecake you’re probably familiar with is the New York version, a tribute to cream: heavy cream.

“We use 40 percent heavy cream.

It’s cream cheese, fresh eggs, sugar, heavy cream and vanilla,” says Rosen, co-author with Beth Allen of “Junior’s Cheesecake Cookbook” (The Taunton Press, 2007).

However, whatever your preference, delicate or dense, it’s the quality that matters.

“If you use a good combination of ingredients, you can add new flavors.

Bananas. Peanut butter,” Rosen says.

This holiday season, let your guests choose their own cheesecake delights and create fond memories with delicious cheesecakes or tarts for Thanksgiving, Hanukkah and Christmas.

As Rosen says: “What can be bad?”

© CTW Features CELEBRATE!

8 ounces dry-pack frozen whole strawberries (unsweetened, not in syrup), thawed and drained well (about 1 cup) 1⁄4 cup plus 1 teaspoon cornstarch 3 (8-ounce) packages cream cheese (use only full fat) at room temperature 11⁄3 cups sugar 1 tablespoon pure vanilla extract 2 extra-large eggs 3⁄4 cup heavy or whipping cream 1 cup small red and green coated chocolate candies, such as M&M’s® Assorted holiday round candies for ornaments, about 1-inch in diameter (such as round peppermint swirls) 1. Preheat the oven to 350 degrees F. Generously butter the bottom and sides of an 8-cup tree-shaped pan. Completely line the inside of the pan with aluminum foil, using two pieces and crisscrossing them. Press the foil gently into all of its branches and curves so the baked cake will have all of the details of the mold. Don’t tear the foil; if you do, start over with new foil. Coat the foil well with softened butter. Leave a 3-inch overhang of foil (this makes it easy to remove the cake after baking and freezing). There’s no need to wrap the outside of the pan.

2. Pulse the thawed strawberries in a food processor until smooth (you need 3⁄4 cup of purée). Stir in 1 teaspoon of the cornstarch and set aside. It will thicken slightly as it stands.

3. Put one package of the cream cheese, 1⁄3 cup of the sugar, and the remaining 1⁄4 cup cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down a few times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Add the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix. (continue to next page) November 2013

21

C E L E B R AT E 4. Spread half the cheese filling in tree pan. Using a teaspoon, drop the strawberry purée in small spoonfuls on top of the batter, pushing it down slightly as you go. Using a thin, pointed knife, cut through the batter a few times in a “figure 8” design, just until red swirls appear (don’t mix in the purée completely or the whole cake will turn pink and you’ll lose the swirls). Gently and carefully, spread the remaining cheese filling on top.

5. Place in a large shallow pan containing hot water that comes about halfway up the sides of the tree pan. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 hour.

Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away — don’t move it). Leave the cake in the pan, cover it loosely with plastic wrap, and refrigerate until it’s cold, at least 4 hours. Transfer to the freezer until frozen solid, preferably overnight or at least 4 hours. If you’re not serving the cake the same day, leave it in the freezer.

6. To remove the cake from the pan, turn it upside down onto a cake plate or a platter without a rim. If the cake does not release easily from the pan, place it on a burner over low heat for about 10 seconds, just long enough to melt the butter greasing the pan (use potholders!). Gently peel away the foil.

7. To decorate, make the garlands with small red candies and fill in the trunk of the tree with some small green candies. Hang larger round candy ornaments on its branches. Refrigerate until ready to serve (it will take about 2 hours to thaw in the refrigerator). Slice with a sharp straight-edge knife, not a serrated one. Cover and refrigerate any leftover cake or wrap and freeze for up to 1 month.

Marbled PuMPkin GinGer

Adapted from “The Smitten Kitchen Cookbook” by Deb Perelman (Alfred A. Knopf, 2012)

Crust

4 ounces gingersnap cookies (about 16 cookies), coarsely broken 3 ounces graham crackers (5 1/2 graham cracker sheets, each 2 1/2by-4 7/8 inches) 4 tablespoons (1/2 stick) salted butter, melted

Cheesecake batter

4 ounces (half of 8-ounce package) cream cheese, well softened 3 tablespoons granulated sugar 1 large egg yolk

Pumpkin batter

1 large egg 1 large egg white 11/4 cups (about half to three-fourths of a 15-ounce can) pumpkin puree 1/4 cup granulated sugar 1/4 cup brown sugar 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves Few fresh gratings of nutmeg 1 cup heavy cream Make crust: Preheat oven to 425 degrees F. Remove any children sensitive to loud noises from the premises, and finely grind the gingersnaps and graham crackers in a food processor (yielding 11/2 cups). Add

The Junior’s Way

To decorate the tree, use red and green coated chocolate candies for the trunk of the tree and the garlands. Have fun hanging other decorative candy ornaments on its branches. Makes one tree-shaped cheesecake (about 15 x 12 inches).

22

November 2013

c e l e b r at e !

melted butter and process until cookiecrumb mixture is moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch diameter tart pan with removable bottom. Place pan on rimmed baking sheet.

Make cheesecake batter: Mix together cream cheese, sugar and egg yolk in a small bowl until smooth.

Make pumpkin batter: Beat the egg and egg white lightly in a large bowl. Whisk in the pumpkin, granulated sugar, brown sugar, salt, cinnamon, ginger, cloves and nutmeg. Gradually whisk in the cream.

Assemble the tart: Pour the pumpkin batter into the gingersnap-graham crust. Dollop the cheesecake batter over the pumpkin batter, then marble the two together decoratively with a knife. Try not to pierce the bottom crust. Bake for 10 minutes. Reduce temperature to 350 degrees F and bake for another 30 to 40 minutes or until a knife or toothpick inserted into the center comes out clean.

To serve, cool the tart completely on a rack or in the fridge, if you, like me, prefer it cold.

Serve immediate and refrigerate any leftovers. Theoretically, it keeps for several days, but the crumb crust will get a little soft on the bottom after day one.

Makes 1 (9-inch) tart, serving 8.

Cheesy Inspirations!

1. Cheesecake pops: Scoop out balls of cheesecake, roll in chopped chocolate and nuts and place on a tray. Insert stick holders and freeze until firm.

2. Cheesecake cupcakes: Bake the recipe in a cupcake tin, adjusting the baking time accordingly.

3. Surprise cheesecake layer cake: Cut a 9-inch carrot cake widthwise in half. Gently top bottom half with a layer of cheesecake. Cover with remaining cake. Frost with cream cheese frosting.

4. Cheesecake fondue: Cut cheesecake into bite-size pieces and freeze.

Dip into chocolate fondue to serve.

5. Chopped cheesecake: Arrange a platter of cubed cheesecake. Add bowls of chopped nuts, chopped chocolate, butterscotch sauce and fruit and let guests help themselves.

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10/22/13 3:31 PM

C E L E B R AT E

Party Like it’s

1922 Adams Media

Looking for a fun-yet-classy party theme? The enormous popularity of ‘Downton Abbey’ and the resurrection of ‘Gatsby’ have made the Roaring ’20s cool again

By Darci Smith CTW Features

H

osting a Downton Abbey-themed party may seem like a difficult undertaking without the help of Mr. Carson and Mrs. Hughes.

But Texans Jenny Smith and her husband Justin paid homage to the 24

November 2013

popular PBS series about the aristocratic Crawley family and their sprawling estate with a “Downton Abbey” costume party.

“Our family and friends are all big fans of the show, and we decided it would be a fun way to celebrate watching the Oscars,” Smith says.

Smith turned to Pinterest for inspiration, using a board to collect and sort ideas. “I created handmade garlands, invitations and a painted backdrop of the mansion for our photo booth,” she says. “Everyone c e l e b r at e !

Hosts Jenny and Justin Smith decorated sugar cookies as dresses and teacups for their ‘Downton Abbey’-inspired party. picked a character from the show and dressed up as them. It was very involved.”

Smith developed the menu by perusing “The Unofficial Downton Abbey Cookbook” (Adams Media, 2012) as well as researching recipes from the era, and then asked family members to each create one aspect of the meal. Guests noshed on blueberry scones, cucumber finger sandwiches, olives and shepherd’s pie.

They also had sugar cookies cut in the shapes of dresses, teacups and other

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The spread at this ‘Downton Abbey’ themed party included cucumber finger sandwiches and blueberry scones. period items and decorated to complement the TV show.

The costume contest was one of the most popular points of the evening, with the winner in wacky, repurposed clothing, receiving the “Downton Cup” filled with chocolate gold coins.

In all of the excitement,

Smith says her biggest challenge was to be flexible and relaxed before and during the theme party. “If you want to make it rigidly perfect you’ll probably either spend way too much or will be disappointed,” she says.

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C E L E B R AT E Overwhelmed by the towering beer, wine and liquor options on the market today? Here’s how to please every guest without breaking the party budget — and tips to keep the drinks flowing without spending all your time mixing, shaking and pouring

Raise the

Bar

By M arla r. Miller CTW Features ’Tis the season to gather family and friends, raise a glass and toast to gratitude, merriment, good cheer and a happy and healthy New Year.

The months of November and December tend to be a whirlwind with parties galore.

Perhaps it’s your year to host the family for Christmas, or you love throwing an annual New Year’s Eve celebration.

Whether you’re a pro at DIY parties or having friends and family over to your new apartment for the first time, preparation is key so you are not frazzled while everyone else is chilling and celebrating, says A.J. Rathbun, author of “Champagne Cocktails: 50 Cork-Popping Concoctions and Scintillating Sparklers” (Harvard Common Press, 2013).

There’s no need to be overwhelmed by — or break the bank for — the towering beer, wine and liquor options on the market today. Rathbun recommends 26

November 2013

selecting a couple of signature drinks or an interesting punch.

That way, you cut down on ingredients, cost and your stress levels. Then you can hint at the theme, menu and drinks in the invitation to build hype for your party, Rathbun says.

“It’s like a present in a punch bowl,” he says. “Drum up excitement from the beginning. And always make everyone try the signature drink.”

Self-service punch also helps with traffic flow and frees up the host to mingle, says Paul Abercrombie, author of “Organic, Shaken and Stirred: Hip Highballs, Modern Martinis, and other Totally Green Cocktails” (Harvard Common Press, 2009).

“Unless you have a bartender, the host is going to get stuck mixing individual drinks,” he says. “There’s something communal about [punch]. It forces people to mingle and they usually end up hanging around the punch bowl.”

Abercrombie, another fan of punches, says there are many tasty, easy-to-make recipes c e l e b r at e !

out there. Not the sweet, syrupy kind, or the garbage can and bathtub concoctions you remember from college. Liquors such as whiskey, brandy and rum are great for punches and cold winter days.

If you are planning a smaller, or more intimate dinner party and want a nice dinner drink, serve a heavier drink in a smaller glass, that way guests don’t drink too much, says Kate LaCroix, formerly in restaurant public relations who now has a special event brokerage business called The Kollective and does lots of DIY entertaining.

Another tip: Keep things as simple as possible, from the drinks to the menu, so you can also enjoy the festivities.

If your drinks call for fruit or other garnishments, have enough sliced and ready for how many batches of punch you plan to serve. Have cheese, veggies and other appetizers available for easy restock.

“Proper prior planning prevents poor performance,” Rathbun says. “Plan ahead and do the things you can do ahead.”

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© CTW Features

A Party-Planner’s Guide to Buying the Right Amount of Alcohol When it comes to figuring how much booze to buy, consider this: Assume an average of 3 to 4 drinks per person. Don’t buy bottom of the barrel spirits. Go for a good, reasonably priced bottle, says A.J. Rathbun, author of “Champagne Cocktails: 50 Cork-Popping Concoctions and Scintillating Sparklers” (Harvard Common Press, 2013).

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You know your friends and family – and which ones drink, and how much. Buy enough ingredients for the drink recipe times 2 or 3 based on the number of guests, then plan for an extra batch or two. You don’t want tons leftover, but you also want to make sure you don’t run out.

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Punch gets diluted and tends not to be as strong as an individual cocktail, says Paul Abercrombie, author of “Organic, Shaken and Stirred: Hip Highballs, Modern Martinis, and other Totally Green Cocktails” (Harvard Common Press, 2009).

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c e l e b r at e !

But that’s a good thing.

The goal is to keep the drinks flowing — and the party going — for several hours. You don’t want everyone snockered by 7:30 or 8 p.m.

Plan, prep and make the punch (if possible), fruit slices, and garnishes ahead of time. Remember you need to stock plenty of ice.

Think self-serve. Select a couple of signature drinks and serve them punchbowl style.

Resist becoming the bartender. Keep your bar closed and, after the drinks are flowing, don’t let your friends in the liquor cabinet. Stash your bottles if you have to.

It may be slightly tacky, but you can always add BYOB to the invitation for your finicky guests.

Keep a few bottles of white or red wine and maybe some champagne on hand in case you need reserves or for an intimate dinner party. There always seems to be a few party guests who shun alcohol, but will have a glass of wine. Also, have plenty of water and non-alcoholic options for your non-drinking guests.

Remember to be a responsible party host and don’t over serve your friends and family. Offer to call them a taxi, line up designated drivers or be ready if anyone too drunk to drive needs to stay.

Nothing puts a damper on the holiday spirit like a fender bender or DUI. © CTW Features

champagne punch

Recipe © 2013 by A.J. Rathbun and used by permission of The Harvard Common Press There are, I would venture to estimate, as many variations on Champagne Punch as there are punch makers.

Even you have the liberty to adjust the below recipe to taste and call it your very own. Remember that every punch lacks a, well, punch, if it isn’t ladled from a sparkling crystal or fauxcrystal punch bowl. This rule is tripled whenever Champagne is involved, as the big bubbly C looks lovely in a classy twinkling bowl, with fruit bobbing on the surface and a sizeable block of ice drifting in the center.

The Champagne Punch below bumps any block party from mundane to glamorous with a single dip of the ladle.

Serves 10

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5. Ladle into punch glasses or festive goblets. Try to ensure that every guest gets a slice of fruit and a smile.

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C E L E B R AT E

Make

itPersonal

By Darci SwiSher CTW Features

T

he holidays are perfect time to gather with family and friends, and take advantage of the festive mood that settles in from Thanksgiving to New Year’s Day. “During the holidays, our imaginations run wild,” says Kelly Lee-Creel, coauthor with her sister, Rebecca Söder, of “Handmade Hostess” (C&T Publishing/Stash Books, 2013). “We long to capture that holiday spirit we enjoyed as children.” The sisters like to focus their efforts on one big, over-the-top element. “Maybe it’s a beautiful finale of a dessert — something like a powdered sugar-dusted Yule log — or an imaginative tabletop display that captures everyone’s imagination,” she says.

Once that’s decided, they’re able to hone in on personal details, such as favors and place cards. Those “little touches that show you care,” Lee-Creel notes.

A theme is one way to add a personal touch to a holiday party. While not every get-together has a dedicated theme, Lee30

November 2013

C& T Publishing

Every host and hostess wants to throw a party that shows off a flair for the creative. Try these oh-so-2013 ideas to put your stamp on the invitations, decorations, menus, events and gift bags to make your party to remember

Creel personally finds it’s what motivates her to get off the couch and to the craft store.

“Having a theme can be a wonderful launching pad for your ideas,” she says. “It also makes for a great conversation starter with your guests who will enjoy seeing a little bit of your personality on display.

But for those who feel a theme is “too much,” Lee-Creel advises choosing a simple color palette — just two or three colors that work together to enhance the decor. “Having a consistent color scheme stretches your decorations a bit further, giving them more visual impact,” she says.

Lee-Creel expects to see a lot of 1920s and ’30s-inspired parties this holiday season, a la “Downton Abbey” and “The Great Gatsby.” “Think glam, sparkle and fringe,” she says. “Pinterest has such widespread appeal now, I think we’ll see even more DIY and DIY-inspired, touches — homemade ornaments, garlands and crafts.”

Jennifer Shea includes a “Truly Terrific Theme Generator” for those needing theme help in her book, “Trophy Cupcakes and Party” (Sasquatch Books, 2013) named for her successful cupcake shops in Seattle. c e l e b r at e !

From DIY ornaments and décor to quirky food ideas, look for Pinterest-inspired projects to be big this holiday season.

C E L E B R AT E Wrap up special holiday

It should come as no surprise that dessert is the highlight of savings at our AFTER any holiday gathering she throws. “I love to serve desserts that Cu r r e n t Fa c t o r y O u t l e t . c o m THANKSGIVING SALE! follow the theme of my party,” she says. For the 2013 holidays, she imagines a candy cane-themed party with red and white stripes blanketing the party space, peppermint cocoa and cocktails with candy canes for swizzle sticks. “And of course, a dessert such as Chocolate Candy Cane cupcakes helps tie it all together,” she adds.

For other dessert ideas, Shea suggests incorporating favorite sweets and flavors of the season. Standard pumpkin pie can be given new life through pumpkin pie cupcakes, or a table of miniature pumpkin desserts. Eggnog lovers might serve an eggnog-infused dessert, or even swap eggnog for milk in a vanilla cake and add nutmeg and cinnamon, she adds.

TWO DAYS ONLY: FRI. 11/29 & SAT. 11/30, “If you love a specific holiday movie, watch it again to see if they serve a specific dessert you could recreate,” Shea says.

She points out that desserts have been a part of celebrations on all for thousands of years and, when flour and sugar were sparse, were highly coveted. Since they’re now served toward the end of the party, desserts are oftentimes what people remember most, (Excludes invitations, costumes, single cards, single papers, and stickers.) she notes.

“I always say even if the rest of your party is pretty simple, Coupon valid in store only. One coupon serve a show-stopping dessert and your guests will be ‘oohing’ per customer, per purchase. Not valid and ‘ahing’ about your party for weeks to come,” Shea says.

1 regular priced item! on catalog orders or with any other coupon or discount. Excludes costumes Not that desserts have to be elaborate. Simple desserts, like Valid: 11/29–11/30/13 and invitations.

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CEL1113.indd 1 10/14/13 In their book, Lee-Creel and Söder point out that the “only good reason to do any of this — the decorating and celebrating, Check Out baking and making — is because you want to, and doing it Our Price yourself will give you immense satisfaction.”

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By Anne Burkley CTW Features

emember the party you had where your brother burst through the door dressed like an elf? How about when your neighbor flawlessly belted out “Deck the Halls?” No? Probably because you were busy making sure everyone else was having a good time.

From planning to cooking to cleaning, hosting is a lot of work.

This year, consider treating your family and friends to a holiday shindig at a local venue. Here’s what you need to know to host a festive get-together outside the home.

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C E L E B R AT E Pick a date The holidays are a busy time for everyone. Be mindful of the date that you choose, says Nicole Aloni, a Seattle-based chef, restaurateur and caterer, and author of “Secrets from a Caterer’s Kitchen: The Indispensable Guide for Planning a Party” (HP Trade, 2001). Hosting a party during a popular holiday production, for example, may create a conflict.

Select a date early in December, suggests Aloni. “Be the first really great holiday party on people’s social calendar.” If you decide to have a party later in the season with short notice, you will have to play with times and dates. Host a cocktail party with light hors d’oeuvres early in the evening to allow friends and family to drop by on their way to other events; likewise, a dessert party late in the evening allows folks to drop by on their way home from other festivities.

Your party starts with the invitation.

“The invite sets the tone for the party, so it should be special,” says Maya Kalman, founder and CEO of New York City’s Swank Productions. Special doesn’t have to be expensive. Send do-it-yourself invites with a candy cane, small ornament, or a jingle bell. “When you put something like that in an envelope or a box with your invitation, it just makes it so much more festive and so much more exciting,” she says.

A holiday feast What image evokes the essence of holiday celebration more than a beautiful table filled with delicious food and surrounded by family and friends? Unfortunately, most people don’t have a table that seats more than eight comfortably.

“Probably the biggest advantage to hosting a dinner party outside the home is that you can have more people,” says Aloni. “It really allows you to throw the kind of party you aspire to but may not be capable of having.”

When searching for a venue, a favorite restaurant is a good place to start, but keep in mind that you are looking for something much different than a restaurant experience. A great venue will have a private room and a staff that will work with you to create a special meal and a few signature drinks, and will provide service exclusively for your party.

There are many ways to make a large dinner party at an outside venue seem cozier. Eating at one long, beautifully 34

November 2013

decorated table is ideal. It’s festive and everyone sits together. Ask that diner be served family style so that guests can share the food. Also, if you are known for a certain dish at your holiday parties, ask the planner if you can incorporate it in the menu. Most are more than happy to serve a special side dish or dessert, says Aloni, though expect a cutting or serving fee.

Bar service isn’t necessary, but a few great drinks are a must. “Nothing gets people in a giddier, happier mood than being greeted by a waiter with a drink,” says Kalman. Start your guests with a warm beverage, such as mulled wine or spiked cider.

Nontraditional: Dinner doesn’t have to be the star of your holiday meal. Brunch and lunch are cost-effective alternatives that fit into most people’s schedules — even if it’s a last-minute get-together.

Cocktail party A cocktail party is a great way to host a larger group. “It typically takes fewer staff and less expensive food to do a cocktail c e l e b r at e !

party,” says Aloni. All you need is a great space, a couple of stylish cocktails and a few well chosen hors d’oeuvres for a festive get-together.

When choosing food, think bite size.

Small servings that are beautifully presented are on trend and functional.

Cocktail food should fit cleanly into the mouth, not drip, and not require guests to sit. For parties in the afternoon or late evening, a dessert-only party is a fun (and delicious!) alternative to traditional cocktail fare.

A full bar isn’t necessary and hosts can save money by skipping wine and champagne altogether. Aloni suggests serving two signature drinks, a couple of beers (look for seasonal craft brews), mineral water and a non-alcohol drink.

Nontraditional: Think beyond hotels and restaurants when searching for a venue.

Historic homes, museums, theatres, and even zoos, offer rooms that make a fun and festive backdrop for a holiday party.

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