The Rustic Life Holiday Gift and Entertaining Guide 2015

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02 EDITOR'S NOTE Welcome to the first annual holiday gift and entertaining guide

05 GIFT GUIDE SECTION Find the perfect gift for those you love!

16 GIFTS FOR THE HOME

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You are sure to find that special something your whole family will love.

FREE DOWNLOADABLE GIFT TAGS

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EXCLUSIVE!

24 DIY RUM INFUSION An easy recipe to use for holiday party cocktails or for making handmade gifts.

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THANKSVING FOR LESS

PEPPERMINT WHITE RUSSIAN

Create a beautiful setting for your Thanksgiving meal for less

A holiday twist on this traditional drink

42 CHAMPAGNE & DESSERT NEW YEAR'S EVE PARTY

Ring in the new year for less money and with stylish fun


WELCOME TO THE HOLIDAYS

XO Sandra Downie


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Chloe Mackintosh lives on a cattle ranch in northern California with her dog, chickens, kittens, horses, and husband; while her husband plays the role of cowboy, Chloe cooks and creates for Boxwood Avenue. Boxwood Avenue is a blog dedicated to the creative, where you can find DIY projects, recipes, and unique ideas.

www.boxwoodavenue.com

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Rebekah is a interior designer living in Texas and the designer/curator behind the popular blog A Blissful Nest. She is known for unique color combinations and unexpected pattern play in her designs which you can find in her shop of social stationery and home decor items.

www.ablissfulnest.com

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Hello, my name is Kendra from Momtique and I'm a stay at home mom to 3 amazing boys. I love decorating, treasure hunting, DIY attempting and I’m a major bargain hunter trying to do the best with the resources God has given me

instagram @momtique

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Autumn Lane Paperie is a branding & website design company based in Southern California, run by Beck & Jeff. Specializing in all things shabby chic & floral, options range from pre-made logos all the way to custom branding & website design packages, all priced for budgetconscious small business owners & bloggers.

www.autumnlanepaperie.com

A Stay-at-Home Mom, Iris Watts, struggled to find herself in her new lifestyle, but one day it all clicked. Always creative by nature, her love for decorating and crafting were soon brought to the surface. Since then she has been sharing her home decor, room transformations, and plans, along with a variety of craft ideas for each season on her blog Around the Watts House.

www.aroundthewattshouse.com

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Kori Clark is an illustrator, designer, and watercolorist whose goal is to design both a life and art that is full of joy! This southern girl isn’t busy designing custom illustrations, graphics, and portraits, you can find her loving life as a wife, mom, and nature lover!

www.koriclark.com


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Katie makes a habit of making the best cocktail, and life, from whatever is at her disposal. She has lived the restaurant life for years and bartends at Barcelona in West Hartford, CT and formerly Boston's South End. Her two dearest loves are campari and her bearded Sommelier boyfriend, Eric.

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Wife and Mom. Designer. Passionate cooke and Baker. Nature Lover

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Keila Bernowitz is a lifestyle blogger with a love for florals and flare. She is the contributing editor for The Society Letters

www.barcelonawinebar.com

instagram @rowaidafl

www.societyletters.com

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Tyler J. McCall is a blogger, marketer, and the creator of Mr. McCall's Fine Fragrances, living in Asheville, North Carolina with his partner Eric Campbell, a blogger and personal stylist. They write at Leaves and Beards and Cotton+Denim

www.leavesandbeards.com

I am married to my high school sweetheart we celebrated 16 years in June. I am a stay at home mom of these beautiful girls that keep me very busy. My passion is decorating my home. I find myself changing things up all the time. My hubby and I enjoy DIY projects because the end results are always so rewarding!

instagram @angelamoffitt

IAmy is the creative behind Tonality Designs, a lifestyle brand focused on celebrating life's moments—both big and small. Her blog contains stylish entertaining ideas while her shop has invitations and party decor for any occasion..

www.tonalitydesigns.com


Gifts


favorite

$39.97

$485

$49.95


$46 to $225

$28

$28

$130 $649


gifts for the foodie

robins egg blue colonder cookbook

$20

$21.75

cookbook sea salt set

$32.99

$16.54


$21

$349.99

maple toffee crunch brownies

$34

mixer

recipe box

$99

spatula

$19.95

peanut brittle


beauty

$19


HOME DÉCOR | INTERIOR DECORATING | GIFTS

inspiring you to live a pretty and comfortable life

www.therustic.life


gifts for girls

travel set bag $66 scarf $19.95 play kitchen $275 charm bracelet $32

doll and book $115 lego set $54.99

teepee $159


gifts for her

robe $138 handbag $228 slippers $24

watch $795 pendant necklace $33.50

scarf $168


gifts for boys

wii game $59.99 light saber $54.99

monopoly $24.95

play grill $29.99

lego set $30.49

book set $18.56

sticker book $9.35


gifts for him wool scarf $39.50

cocktail kit $24

iPhone case $24.50 spice trio $34.99

water bottle $35.00 skincare $119

whiskey wedge $17.95 socks $19.95


for the there's no place like home

apple TV $59 throw $28

$199.95

$289.99 console table coffee maker

$149


free downloadable gifts tags


TIS THE SEASON FOR GIFT GIVING Say thank you with style using this

printable

notecard


Entertaining S T Y L E

&

S'mores Lava Ca

R E C I P E S

F O R

T H E

New Year's Eve

H O L I D A Y S

Stylish Tablescapes


Butternut Squash & Apple Bisque THE PERFECT START TO YOUR HOLIDAY MEAL


QUINOA STUFFED PORTABELLOS INGREDIENTS 5 Portobello mushrooms 2 handfuls spinach 1/2 cup quinoa 1/2 tsp pink himalayan salt or Kosher salt 1 lime 1/2 cup almond 1 Tbsp Virgin olive oil 1/4 to 1/2 tsp chili flakes 1 tsp turmeric powder

DIRECTIONS Boil 1/2 a cup of quinoa with 1 cup of boiling water & 1/2 tsp of salt , simmer for 14 mins and set it aside. Chop the mushroom caps and sauté them in 1 tbsp Virgin olive oil for 2 mins, add the chopped almonds, chili flakes and pinch of salt and stir for 1 min . Add the chopped spinach with the juice of 1 lime to the pan and sauté them for 2 mins. Add the cooked quinoa, 1 tsp of turmeric powder and a pinch of salt and set aside. Brush the portobello mushroom with olive oil and fill them with the mixed spinach and quinoa stuffing, drizzle it with olive oil. Bake at 350 degrees for 25 to 30 min Serves 5 (Vegan, Gluten Free)


A STYLISH THANKSGIVING TABLE FOR LESS



Winter Spice Aged Rum Did you know that spiced rum is something easily replicated at home? They are great for making cocktails for parties. Like the personal touch of making your own holiday gifts? Tie a cute tag to a mini mason jar filled with the rum with some twine or ribbon, and you’ve got a pretty, rustic present for your loved ones!

WHAT YOU NEED: Aged Rum, like Flor de Cana 4 year 1 piece whole nutmeg, cracked open 6 cloves 1 teaspoon black pepper 1 cinnamon stick ½ - 1 cup raisins ½ - 1 cup chopped almonds Cheese cloth or coffee filter Mason Jar, clean and sterilized Place the raisins and almonds in the bottom of your jar. Pour rum overtop. Place spices inside the cheese cloth or coffee filter, and tie off with kitchen twine to create a spice sachet. Add the sachet to the jar and cover. Taste your infusion the next day and if the spice element is getting too intense, you can remove the sachet and give the rest a few more days. Leave the sachet in there longer if you like a lot of spice. Keep tasting daily until you reach your desired potency. Don’t toss the almonds and raisins! Combine them with a bit of maple syrup, and serve over vanilla ice cream! Or make mouth-watering rum raisin banana bread!

COCKTAIL SUGGESTIONS:

Feel free to spike your after dinner coffee with your infused rum in lieu of the traditional Jameson or Baileys! Or combine with hot black tea, lemon and honey for a new take on the Hot Toddy!


S'MORES LAVA CAKE

T1/2 cup (1 stick) unsalted butter, divided 1/2 cup graham cracker crumbs 1 and 1/2 teaspoons granulated sugar 16 large marshmallows, divided 3 ounces bittersweet chocolate, roughly chopped 3/4 cup confectioners’ sugar 1/4 cup sifted all-purpose flour 1/2 teaspoon salt 2 large eggs 1 large egg yolk 1 and 1/2 teaspoons vanilla extract

Prepare 4 6-ounce ramekins with the nonstick method of your choice. In a small sauté pan over medium heat, melt 2 tablespoons of the butter. Add the graham cracker crumbs and granulated sugar and cook for 2 to 3 minutes, until toasted and golden brown. Remove from the heat and set aside. Preheat your broiler for 5 minutes. Line a baking sheet with parchment paper. Place the marshmallows on the prepared baking sheet and broil them until toasted brown but not burned. Watch carefully that the marshmallows hold their shape because this process happens quickly. Remove the marshmallows from the oven and set aside. Turn off the broiler and preheat your oven to 425°F. In a medium microwave-safe bowl, place the chocolate and remaining 6 tablespoons of the butter. Heat on high in the microwave in 20second intervals, stirring after each heating, until the mixture is completely melted and smooth. Whisk in the confectioners’ sugar, flour, and salt. Continue to whisk until the batter is thick. It should become more difficult to whisk. Whisk in the eggs, egg yolk, and vanilla extract and stir well to blend. Pour the batter into the prepared ramekins until each is 1/2 full. Place 2 toasted marshmallows into the center of each ramekin. Evenly distribute 1/2 cup of the toasted graham cracker crumbs over the marshmallows. Spoon in the remaining batter so each ramekin is 3/4 full. The marshmallows and graham cracker crumbs should be completely covered with the batter. Bake for 12 to 14 minutes. Let cool for 2 minutes, then run a butter knife along the inside of each ramekin to help release the cake. Invert the cakes onto individual plates. Top each cake with 2 of the remaining 8 marshmallows and sprinkle with the remaining graham cracker crumbs. Using a butane torch, brown the tops of the marshmallows. Serve warm.

Reprinted with permission from Grandbaby Cakes by Jocelyn Delk Adams, Agate Surrey, 2015.

If you don’t have a butane torch, you can always stick the finished lava cakes under the broiler for just a few seconds.


FESTIVE MIMOSA BAR Styling & Photography by Sandra Downie


FRUIT SYRUP RECIPE 2 cups water 2 cups sugar 2 cups chopped fruit of your choice DIRECTIONS: In a saucepan, bring sugar, water and fruit to a boil and cook over medium-high heat for 8-10 minutes. Remove from heat and strain the fruit syrup into your desired bottles or jars. Let cool completely before using.


HAPPY HAUNUKKAH

anukkah, which means “dedication� in Hebrew, begins on the 25th of Kislev on the Hebrew calendar and usually falls in November or December. Often called the Festival of Lights, the holiday is celebrated with the lighting of the menorah, traditional foods, games and gifts. Hanukkah (alternately spelled Chanukah) refers to the joyous eight-day celebration during which Jews commemorate the victory of the Maccabees over the armies of Syria in 165 B.C.E. and the subsequent liberation and "rededication" of the Temple in Jerusalem. I wanted to design a tablescape that I thought would play up all the beautiful things associated with this Jewish tradition, such as gift giving, the eating of gelt (gold foiled chocolate coins) and the lighting of the menorah. Jewish families eat lots of meals together in celebration of several holiday throughout the year. This tablescape reflects a good blend of rustic, traditional jewish homages and style.




DIY PRE-LIT TINSEL WREATH

AN EASY DIY PROJECT FOR ANYONE


get it done Here is what you will need: 16 in Work Wreath Holiday Tinsel Garland Battery Operated LED Fairy Lights 3M Outdoor Damage Free Hanging Clips (Optional)

Start by wrapping your LED lights around the frame of the wreath. Secure them in place using the twisty ties on the frame.

OPTIONAL: To make storing the battery pack easy, apply a 3M Outdoor Hanging Clip to one side of the pack. Clip the pack to the wire frame once you have done so.

Take your tinsel garland and attach one end to the wire frame using the twisty ties. Proceed to wrap the frame with the garland, securing with the ties as you go along.

Once you are done, enjoy your beautiful new wreath! Beautifully simple.


YOUR CLASSIC WHITE RUSSIAN WITH A HOLIDAY TWIST INGREDIENTS: 2 parts Peppermint Schnapps (or 1 part Peppermint Schnapps and 1 part Vodka) 1 part Kahlúa Half and Half Ice Crushed candy canes or peppermints (optional) Powdered Sugar mixed with water (optional)52

DIRECTIONS: 1. To Rim Glass (optional): Dip rim of glass in sugar water and then dip in crushed candy canes. 2. Fill glass with ice and pour in Peppermint Schnapps and Kahlúa. 3. Top off with Half and Half. Note: It tastes good with all Peppermint Schnapps or with part Peppermint and part Vodka. It just depends on how strong you want the peppermint. Either way, enjoy!

CLICK HERE FOR YOUR FREE DOWNLOADABLE STRAW FLAGS


A RUSTIC HOLIDAY TABLESCAPE tis the season to celebrate, so why not create a beautiful setting for you and yours to enjoy? Photography, Styling and Project Contributed by Iris Watts of Around the Watts Home

FOLLOW ALONG WITH THESE EASY STEPS TO CREATE YOUR OWN INVITING, RUSTIC HOLIDAY TABLESCAPE!


Two small wreaths (Make your own using grapevine wreaths and greenery garland.) Two candlesticks (Check out your local thrift store for some affordable and vintage feeling options.) Two candles One set of battery operated LED fairy lights Six red ornaments A hand-full of jingle-bells

Start by placing your wreaths around your candlesticks. Once you have done that, weave your battery operated lights through the greenery, hiding the switch underneath. Place three red ornaments around each candlestick, spread your jingle-bells throughout the space, and you are done! Simple, but very effective in setting the holiday tone. Now let's move on to the place setting!

Start by laying the silverware onto the napkin. Tightly wrap the silverware at an end and roll the napkin closed. Take your twine and thread it through the eye of the jingle-bell. (Helpful Hint: Wrap the end of your twine with tape to prevent it from fraying while threading. Cut the taped end off once you are done.) Place your boxwood cutting onto the napkin and wrap both the napkin and cutting with the twine from your newly crafted jingle-bell napkin ring. Tie using an half knot (see above) to make removing easy.


Now let's put it all together! Place the plate on top of the charger, and top that off with your newly wrapped silverware. Gorgeous!

Keep your glassware fun and casual by using mason jars and fun straws! All that's left is for your friends and family to enjoy! Happy Holidays!


EXCLUSIVE Interview with One of Connecticut's Top Award Winning Chefs

Billy Grant

BEHIND THE SUCCESS LEARN ABOUT WHAT MAKES THIS AWARD WINNING CHEF THE SUCCESS HE IS

CURATED EATING BILLY SHARES HIS THOUGHTS ABOUT THE THANKSGIVING MEAL


It was a beautiful fall evening, when ny daughter, who accompanied me to the interview, drove to Billy's home in the beautiful suburban town of West Hartford, CT. He had just finished making dinner for his daughter when I met him. He had a long day at work and was kind enough to give me an hour of his time. He is Billy Grant of course, the award winning chef of 3 highly acclaimed restaurants in the Greater Hartford Area, so I was very appreciative of the time he gave to me. He had a great smile was charming and very welcoming considering how busy his day was. His kitchen, where the interview took place, was strikingly just as rustic chic and beautiful as his restaurant Grants. I was of course in my element. His kitchen was the epitome of a rustic farmhouse kitchen. Dreamy to say the least. We didn't waste anytime getting to the Q & As

Q. Billy, how have you accomplished opening not only one but 3 successful and popular restaurants in an area as saturated as central CT? A. There’s not a recipe to success. It’s a culture that we have created and continue to work on everyday. We never forget where we come from. We stick to simple techniques and good products without "candycoating and keeping up with jones” … simple ingredients and simple marriage “ if you get ‘too cute’ with the food, it makes it harder on the cooks”. It's a balance of products with technique. Also, I am there and in the kitchen. I don’t know if that’s a measure of success, but I have missed a lot of my kids growing up. I work everyday, and it's hard to keep a home and catch the games and you miss out on a lot. I'm the only one that writes the menu. You cannot run a business from a cell phone. People need leadership.

Above Right Bricco's Restaurant in Glastonbury, CT

We never forget where we come from. We stick to simple techniques and good products -BILLY GRANT


Q. Where were you trained? A. I went to college and and I worked for my uncle in his eatery in South Windsor. That is where I learned the basics, the rest was hard work. I have TONS of books, I used to read the Joy of Cooking at night and I fell in love with the craft and it came easy, and I got lucky, and I love what I do. At my age, the hours are hard. Q. If your'e not hosting, what are your go–to side dishes to bring for the holiday dinner? A. Honestly dessert is my go to. Nutella pie from Bricco is sooo good and it’s not hard to make alos Cobbler ast it's so easy. Almond and pistachio cakes are so good fresh. Q. An obvious question I have to ask... to stuff the turkey, or not stuff? A. I think you should stuff.

Q. When creating a holiday menu, is it more important to focus on a stellar protein, or a having to-diefor side dishes? A. As a cook, and foodie, it’s the sides! Turkey is turkey “shine on the sides” that’s where you can get fun and get crazy. Play with the ingredients and get cute and creative and add different dressings and crunchies.

I used to read the Joy of Cooking at night and I fell in love with the craft

Q. sweet potato or mashed potato A. Sweet potato. Mashed are like an everyday food. They're too common and I like roasting the sweet potato instead of mashing them. Q. What’s the more popular on Christmas, chicken or beef? A. Beef. Standing rib roast, the dinner of all diners, the bone-in ribeye both great choices!

-BILLY GRANT


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Q. How do you save time on preparing a holiday meal when you're hosting? A. I cheat. I cook both on Christmas Eve and Christmas day. I prepare/cook about 60% on Christmas Eve and 45% on Christmas Day. You need to be organized and make a prep list 3-4 early and especially if you are preparring for say 20+ people. Thanksgiving is on a Thursday, start on say Sunday and let it work thru the week Do a little something each day and work on that prep list. Get your shopping done early and you can’t do it all on the same day. You can make it a few days or even a week ahead of time. Homecooks don’t think like professional cooks, and sometimes it’s about do you have the time? Not everyone has the time but if you wait until the last minute, forget it. Q. I have heard about brining a turkey so that it is more juicy. What is that all about?a new advertising manager. A. Brine is just salt water and spice and can be done up to 3 days prior. Let the turkey sit in the brine for 1.5 - 2 hours before you start cooking it. Don’t over do the brining as the turkey will get to dry. Q. Do you prefer red or white wine for Thanksgivng? A. I can't say I prefer red. When you have a good red wine it should breathe but if you enjoy a buttery white wine then do that with turkey!

Billy Grant is the owner of 3 acclaimed restaurants in Central Connecticut. Grants - West Hartford Bricco Trattoria - Glastonbury Restaurant Bricco - West Hartford www.billygrant.com



featuring

INGREDIENTS: 2 cups whole milk 2 heaping tablespoons cocoa powder 1/4 cup + 1 dash amaretto liquor 1/4 + 1 cup heavy whipping cream 1/4 + 1 tsp vanilla extract 1/4 cup powdered sugar handful of marshmallows

DIRECTIONS: In a sauce pan, whisk together milk and cocoa powder until the powder is fully incorporated on low heat. Add 1/4 cup amaretto, 1/4 cup cream, and 1/4 tsp vanilla into the mixture, whisk together. Add in the marshmallows, and allow to melt. As the mallows melt, pour the remaining 1 cup of cream, a dash of Amaretto, 1 tsp vanilla, and powdered sugar into a cool bowl. Use a powered hand blender to whip the cream. The amaretto will prevent the cream from forming into traditional whipped cream, so don’t be alarmed if you aren’t getting the high peaks you normally see when making whipped cream. Set aside. Give the hot coco one last whisk to recombine ingredients. Carefully pour into two mugs, and top with a dollop of the whipped cream. Sprinkle with cocoa shavings if desired.

Serves 2 - multiply as needed

creamy amaretto hot coco


Champagne & Dessert



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Keep your guests on their toes in the new year. Have them fill out a new year's resolutions accountability card and tuck it away for a month. In a month they can see just how much they stuck to all their new year's resolutions. Ensure you have pens ready and little bottles or vials for your guests to tuck note cards into.


bring on the bubbly

DETAILS:

what makes a party

CLICK ON EACH WORD BELOW FOR YOUR FREE DOWNLOADABLES FOR YOUR ONW NYE PARTY

CLOCKS

SIGN

STRAW FLAGS

RESOLUTION CARDS


Thank YOU

I HOPE YOU ENJOYED THIS EDITION. LOOKING FORWARD TO 2016

XO Sandra


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