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Holiday Open House Saturday, Nov. 20 • 10 am - 4 pm Refreshments - Door Prizes - Specials
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Page 2 Wednesday, November 17, 2010 The Southern Illinoisan
Dynamic
Duo
This year’s tantalizing flavors aren’t exclusive to the dishes you’re preparing; they are shared by the accompanying cocktails. Ahint of peppercorns; the sweet-tart tang of a Meyer lemon. That’s right. The beforedinner drinks are headed to the dining room table. Pairing food with mixed drinks is this season’s holiday trend, according to Colin Cowie, expert on wedding and event planning. Why cocktails and courses? “It’s fun, different and can be creative,” says Cameron Bogue, mixologist at some of New York’s finest restaurants. It can be inspired.” However, the goal isn’t to ply everyone with liquor, but to stimulate the senses. To accomplish this, imagine the wine that’s traditionally served with the course. Then create a cocktail to emulate the wine’s characteristics, including acidity, body and fruitiness, says Bogue, who works with chef Daniel Boulud’s establishments. He offers an example of an appetizer of vodka- and beet-cured salmon with a little dill. If Bogue were pairing that with wine, he’d choose sauvignon blanc, which is “bright, acidic, lighter bodied and a little oak.” Then think of a cocktail that embodies those
qualities. Bogue’s match is an Aviation, an elegant drink with gin, maraschino liqueur and lemon juice – and sometimes crème de violette. You can play with the recipe by adding garnishes or other spirits. Here’s the recipe:
Aviation Adapted from “The Essential Cocktail” by Dale DeGroff (Clarkson Potter/Publishers, 2008)
2 ounces gin 3/4 ounce maraschino liqueur 1/2 ounce freshsqueezed lemon juice Combine the gin, liqueur and lemon juice in a mixing glass with ice and shake well. Strain into a chilled cocktail glass. Serves one.
... then comes cocktails If you serve cocktails with dinner, opt for champagne beforehand, says Cameron Bogue, a cocktails expert. Prepare a pitcher of cocktails or the base in advance so you’re not juggling bottles at the dinner table. Vary drink colors. Use liqueurs to tint drinks blue, green or red. Offer a variety of glass shapes. “You want them to appear different,” Bogue says. For some added flair, try the following recipe for Chocolate and Cranberry Martini, used with permission from “Difford’s Encyclopedia of Cocktails: 2,600 Recipes” by Simon Difford (Firefly Books, 2009).
Chocolate and Cranberry Martini 2 shots Vanilla-infused Ketel One vodka 1/2 shot White crème de cacao liqueur 1/2 shot Noilly Prat dry vermouth 1 shot Ocean Spray cranberry juice Wipe rim with cacao liqueur and dust with cocoa powder. Shake all ingredients with ice and fine strain into chilled, rimmed martini glass.
HOLIDAY PLANNER
Presentation tips from the
pros
The same old turkey-and-potatoes meal doesn’t have to look spare. Here’s how to turn the basics into a blockbuster.
Every year it’s the same old song and dance – holiday meals that consist of the standard turkey, stuffing, mashed potatoes and cranberries. But with a little thinking outside the icebox, it’s possible to have a traditional dinner and a five-star presentation, too.
Rewrite the script
Want to serve the classic dishes, but avoid preparing them in a clichéd way? “Even though a holiday like Thanksgiving is purely American, your plate needn’t be,” says Molly Schemper, coowner of Chicago-based FIG Catering. She recommends adding intrigue to a traditional meal by using ingredients inspired by ethnic cuisines. For example, serve the turkey with a Mexican mole sauce made with chiles, tomatilloes, dried fruit, nuts and chocolate. Or, go all out with an Indian Spiced Turkey that’s been brined in yogurt and roasted with turmeric, coriander seeds and
fenugreek. Pair it with Curried Mashed Potatoes with Peas (a take on the classic samosa filling) and apple chutney. The chutney could work as a substitute for cranberries, but if you can’t imagine the holidays without those little red balls, go cross-cultural and make the following version, a new favorite of Margo True, food editor for “Sunset” magazine: fresh cranberries simmered with sweet-tart pomegranate molasses from the Eastern Mediterranean. Look for this piquant syrup in the imported foods aisle. Another scene-stealing option is to most of the meal on the grill. Schemper suggests grilled iceberg lettuce wedge salad, orange and honey grilled sweet potatoes, grilled sourdough stuffing and grilled fruit with whipped cream to accompany grilled butterflied turkey. Finally, a simple way to banish boredom from the table is to serve up a side dish that’s similar, but not the same.
For example, instead of mashed potatoes, try a root vegetable gratin, says Brittany Baldwin, chef/owner of Portland Home Chef, Portland, Ore. Or instead of stuffing, serve savory bread pudding made with seasonal vegetable combinations like butternut squash cubes, thyme and chanterelle mushrooms, or brussels sprouts and radicchio with parmesan. These dishes have the added benefit of providing a satisfying and unique option for vegetarians.
Let the supporting actors stand out Sometimes all it takes is a special beverage to turn a basic spread into something super chic. Holiday meals usually involve children and teenagers, so creating a signature seasonal drink that can be made with or without alcohol is fun and allows everyone to participate, says Schemper.
way to garnish is to actually cook the decoration into the dish, says Baldwin. “Inlaying herbs beneath the skin of the bird makes for a beautiful presentation before carving and adds a lot of flavor.” To do it, carefully loosen the skin from the meat on the breast and insert whole sage leaves, thyme sprigs or rosemary in whatever pattern you prefer. After the bird cooks, the design will appear through the skin. Another Baldwin garnish go-to is pink peppercorns. Mild and a little sweet compared to white or black peppercorns, you can use them whole to add a speck of red without overpowering a dish. For an appetizer, she rolls a log of goat cheese in pink peppercorns and drizzles
with garlic or citrusflavored olive oil and serves with crackers. For a sweeter accent, Schemper likes candied ginger and citrus peels. To DIY it, chop peeled ginger and citrus peel and boil in water for one hour. Drain and boil in a simple sugar mixer (equal parts water and sugar) for another hour. Once removed, place pieces on a baking sheet covered with sugar, toss to dust and let dry. The right tableware can quickly lend character to an event. Mix and match high and low china and glassware, and put those family heirlooms in the spotlight!
Trick out the set Finally, décor also plays a part in the success of the final presentation.
Try embellishing the table with a beautiful log of sprouting blue oyster mushrooms from Far West Fungi (FarWestFungi.com), sprays of winter berries and leaves, or colorful winter fruits like persimmons, lemons and tangerines clustered near votive candles, says True. Baldwin likes inserting flowery vegetables such as brussels sprouts and baby turnips into holiday bouquets, with sprigs of kale and mustard greens. And Schemper suggests using hollowed out pumpkins, acorn squash and dried gourds as candle holders or vases. Centerpieces inspired by nature are an easy way to remind everyone that, when it comes to holiday meals, the earth’s bounty is really what deserves our applause.
Give every dish a prop that pops Think of garnishes and tableware as the ultimate accessory for a meal. An ultracreative
Visit Our Gift Department Swarovski Crystal, Christopher Radko Ornaments Camille Beckman Creams & Lotions Lady Primrose Bath & Beauty Products and a Host of Other Gift Items Holiday Gift Cards Available • Free Gift Wrapping 2800 East Outer Drive • Marion • 618-993-2202 OPEN: Mon-Fri. 10 am-6 pm Sat 10 am-5 pm • Sun. 1 pm-5 pm www.distinctiveinteriors.info
IMAGE COURTESY ‘THE SUNSET COOKBOOK’ (OXMOOR HOUSE, 2010)
The Southern Illinoisan Wednesday, November 17, 2010 Page 3
HOLIDAY PLANNER
Holiday happenings
‘A DICKENS DINNER’ Dinner theater featuring John A. Logan College Choral and Chamber Ensembles When: 7 p.m. Dec. 10 and 11 Where: John A. Logan College, Carterville Info: www.jalc.edu
BAKE SALE/YARD SALE Grace United Methodist Church Women will host annual Christmas yard and bale sale in Family Life Center. Christmas items for sale including ornaments, candles, tins and more. Homemade cakes, pies, cookies, candy and bread available. Proceeds will be given to World Hunger campaign. When: 7:30 a.m.-1 p.m. Nov. 20 Where: Family Life Center, Grace United Methodist Church, 220 N. Tower Road, Carbondale Phone: 618-967-3646
BAZAAR Annual Union County Historical and Genealogy Society’s Christmas Bazaar will offer new, gently used, upscale and collectible holiday-related items and gifts. Proceeds will help maintain Union County Museum and will support the Historical Society’s programs and exhibits. Admission is free. Open house and refreshments on last day. When: 8 a.m.-4 p.m. Nov. 20-21, 26-28; Dec. 4-5 and 11 Where: 117 South Appleknocker, next to Union County Museum, Cobden Phone: 618-893-2567 or 618-893-2865
BAZAAR AND BAKE SALE United Missionary Baptist Church When: 9 a.m.-noon, Dec. 11 Where: United Missionary Baptist Church, one-quarter mile off I-57, Lick Creek exit Phone: 618-833-7888 BAZAAR Proceeds of Christmas bazaar will go to Williamson County Shrine. Vendors, Christmas crafts, bake sale, jewelry, candles, painted glassware and more. When: 11 a.m.-4 p.m. Nov. 20 Where: Shrine Club, Rt. 37, Marion Phone: 618-942-6891 CANDY CANE LANE Drive-through neighborhood decorated with Christmas lights and holiday scenery in downtown West Frankfort beginning at Main Street past the high school. When: 5-10 p.m. Monday through Thursday; 5-11 p.m. Friday and Saturday, 5-10 p.m. Sunday, Nov. 26 through Dec. 31 Where: Downtown West Frankfort on Main Street
Need to get out of the house for a little, relaxing downtime? Still need to get some shopping done? Be entertained? Here are some great choices throughout Southern Illinois. CHRISTMAS ON THE RIVER City of Chester’s traditional celebration. Activities planned include a lighted Christmas parade, arts and crafts sale and more. When: Parade: 7 p.m. Dec. 3; Dec. 4-5 Where: Downtown Chester Phone: 618-826-1430
Christmas dinners will be at 7 p.m. Dec. 1, Dec. 8 and Dec. 15. Advance reservations required for dinner. When: Open house Nov. 26, 27 and 28; Christmas dinner at 7 p.m. Dec. 1, Dec. 8, Dec. 15 Where: Hedman Vineyards, 560 Chestnut St., Alto Pass Phone: 618-893-4923 CHRISTMAS AT THE BLUFF Bring the whole family to holiday events at Walker’s Bluff Nov. 28. Sunday Brunch Buffet will be served from 11 a.m. to 4 p.m. with a Christmas Tree Lighting Ceremony from 5 to 6 p.m. Kids will enjoy a series of children’s Christmas Craft programs from noon to 4 p.m. Nov. 28, Dec. 5, Dec. 12 and 19. Decorate a stocking to hang by your fireplace on Christmas Eve. Santa’s elves will be on hand to help. Pictures with Santa are also available for $5. When: Noon-6 p.m. Nov. 28; noon-4 p.m. Dec. 5, Dec. 12 and 19 Where: Walker’s Bluff, 14400 Meridian Road, Carterville Phone: 618-985-8463
CAROLS AT EARLY CANDLELIGHT Informal Christmas celebration in quaint 1886 church on National Register of Historic Places. When: 4-6 p.m. Dec. 5 Where: St. Anne’s Church, South Main Street, Anna Phone: 618-833-9441
CHRISTMAS CONCERT The Liberty Theater hosts its annual concert featuring Nathan Clark George and Mark Stoffel. When: 7 p.m. Dec. 17 and 18 Where: Liberty Theater, Walnut Street
CHRISTMAS AT HEDMAN VINEYARDS Hedman Vineyards will host a holiday open house. Gift shop will be open with Christmas items available for purchase. Traditional Swedish
CHRISTMAS IN COBDEN Village of Cobden and Cobden Community and Business Association will sponsor events and activities including Christmas bazaars at Union County Museum and
MARY THOMAS LAYTON / THE SOUTHERN
In 2009, Marion Junior High School students Drew Sweat (front from left) and Carly Mayer discuss their upcoming musical number.
St. Joseph Catholic Church, exhibits at Yellow Moon Café, open houses and more. Santa will lead a walk downtown at 5 p.m. for the lighting of the Christmas tree. Times of events and participating locations available at Cobden Village Hall on East Maple Street. When: 10 a.m.-5 p.m. Dec. 4 Where: Village of Cobden Phone: 618-893-2425 CHRISTMAS CRAFT BAZAAR Nashville’s annual Christmas Craft Bazaar. When: 8 a.m.-noon, Nov. 20 Where: Nashville Community Center, 455 S. Washington St. Phone: 618-485-2533 CHRISTMAS FOOD BOX DISTRIBUTION Marion Ministerial Alliance’s annual Christmas Food Box Distribution drive. The boxes will consist of items needed for complete Christmas meal. Required registration for recipients who
If you would like a holiday event added to this listing online, sent e-mail to carol.snuffer@thesouthern.com. Page 4 Wednesday, November 17, 2010 The Southern Illinoisan
PAUL NEWTON / THE SOUTHERN
Lynda Bastien, 3, of Murphysboro gets a hug from Santa Claus at the 16th annual Christmas Community Dinner at the Murphysboro Knights of Columbus Hall in 2009.
live within the Marion Unit 2 school district. Distribution will be Saturday, Dec. 12. When: Monday, Nov. 22 through Friday, Dec. 3; distribution Saturday, Dec. 12 Where: 103 E. Calvert St., Marion Phone: 618-993-8419 CHRISTMAS IN NEW HARMONY New Harmony Business Associates will host event including a Christmas Tree lighting at New Harmony Inn, themed shopping party, coffee, wine tasting and more from 6 to 8 p.m. Friday; breakfast with Santa at 8 a.m. Saturday at Catholic Community Center, horsedrawn carriage rides, “Nutcracker Ballet” performance, concerts, antique fair, live Christmas music, craft fair and live nativity. When: 6-8 p.m. Dec. 3; 8 a.m. Dec. 4 and Dec. 5 Where: New Harmony, Ind., 22 miles west of Evansville, Ind., off State Route 69 Phone: 800-231-2168 or www.newharmony.biz for schedule of events
CHRISTMAS OPEN HOUSE Pheasant Hollow Winery will host; sampling of food items with live music by Nat Williams from 1 to 4 p.m. Saturday; live music by Bob Pina from 1 to 4 p.m. Sunday. When: 10 a.m. Nov. 26 and 27; Noon Nov. 28 Where: Pheasant Hollow Winery, 14931 Illinois 37, Whittington Phone: 618-629-2302 CHRISTMAS WALK Lau-Nae Winery will host a Christmas Walk with live acoustic and classic rock performed by Tim Berg from 1 to 4 p.m. When: 11 a.m.-5 p.m. Nov. 21; 1-4 p.m., live music by Tim Berg Where: Lau-Nae Winery, 1522 Illinois 3, Red Bud Phone: 618-282-9463 COOKIE WALK Immanuel Lutheran Church will have homemade cookies and candy. When: 8 a.m.-noon Dec. 4 Where: Immanuel Lutheran Church, 1915 Pine Street, Murphysboro Phone: 618-565-2438 COUNTRY CHRISTMAS STROLL AND HOUSE TOUR Stroll throughout Okawville includes a craft fair, festival of trees, flea market, house tours, museums open and decorated surrey rides (weather permitting). Breakfast with Santa at golf course/open house at
HOLIDAY PLANNER business with attendance prizes. Tour admission: $8. When: 9 a.m.-5 p.m. Dec. 4; 11 a.m.-4 p.m. Dec. 5 Where: Community Club Park and throughout Okawville. Phone: 618-243-5694 CRAFT AND WINE FAIR Buy or sell Christmas gifts, crafts, baskets, stained glass, handmade jewelry, quilts, candles and more. Taste and buy wine as gifts from local wineries. Admission: $1; children 6 and under free. When: 9 a.m.-4 p.m. Dec. 4; 11 a.m.-5 p.m. Dec. 5 Where: Williamson County Pavilion, 1602 Sioux Drive, Marion Phone: 618-993-2657 HOLIDAY OPEN HOUSE, DINNER AND DANCE Von Jakob Orchard will host a holiday open house Nov. 27 and a holiday dinner and dance Dec. 3 featuring wine tasting from 5 to 6 p.m.; dinner at 6 p.m. and live music by Dirt Water Fox from 6 to 10 p.m. Dinner is $34.95 with limited seating available. Reservations required. When: Open house Nov. 27; dinner and dance 5 p.m. Dec. 3 Where: Von Jakob Orchard, 230 Illinois 127, Alto Pass Phone: 618-893-4600 HOLIDAY HOME TOUR Riverlore Mansion in Cairo, an 1865 historical home gets gussied up for the holidays. When: 1-4 p.m. Nov. 26, 27 and 28; Dec. 2, 3, 4 and 5 Where: Riverlore Mansion, 2723 Washington Ave. Cairo Phone: 618-734-1840 HOLIDAY MURDER MYSTERY DINNER Southern Illinois University Carbondale will host “Murder on 34th Street: The Trial of the Century” murder mystery dinner. Audience members may participate or watch the show and guess the outcome. Full dinner includes mixed green salad, dessert, coffee
and iced tea. Seating is limited and tickets are available only in advance at the business office on second floor of SIUC Student Center. Tix: $30 general public; $20 SIUC students. When: 7 p.m. Dec. 3 Where: SIUC Student Center’s Renaissance Room, Carbondale Phone: 618-453-3478 HOLIDAY NIGHT OUT A spirited event with food, wine and music at Cedarhurst Center for the Arts When: 7 p.m. Dec. 4 Where: Cedarhurst Center for the Arts, Mount Vernon Info: www.cedarhurst.org HOLIDAY OPEN HOUSE Blue Sky Vineyard will hosts with free refreshments and award-winning Illinois wines. Local artisans, live music; visit the Tuscan Sun Event Pavilion to see new additions. When: 10 a.m.-7 p.m. Nov. 26; 10 a.m.-7:30 p.m. Nov. 27; noon-7 p.m. Nov. 28 Where: Blue Sky Vineyard, 3150 S. Rocky Comfort Road, Makanda Phone: 618-995-9463 HOLIDAY OPEN HOUSE Orlandini Vineyard will host; sip and savor your way along the trail and enjoy your favorite vintages while beginning your holiday shopping. When: Noon-5 p.m. Nov. 26, Nov. 27 and 28 Where: Orlandini Vineyard, 410 Thorn Lane, Makanda Phone: 618-995-2307 HOLIDAY OPEN HOUSE StarView Vineyards will host shopping, music, wine tasting and dining. When: Noon-6 p.m. Nov. 26, Nov. 27 and 28 Where: StarView Vineyards, 5100 Wing Hill Road, Cobden Phone: 618-893-9463
PAUL NEWTON / THE SOUTHERN
Nathan Clark George and Mark Stoffel play during their annual Christmas concert at the Liberty Theater in Murphysboro.
HOLIDAY TEA Carbondale Main Street and Carbondale Preservation Commission will host Lights Fantastic Holiday Tea prior to the Lights Fantastic Parade. When: 1-3 p.m. Dec. 4 Where: Carbondale Civic Center Phone: 618-529-8040 HOMETOWN CHRISTMAS AND FESTIVAL OF TREES Includes silent auction, home tour of historic and modern homes decorated for the holidays, one-stop holiday shopping at Davis-McCann Center, pet pictures with Santa and more. When: Dec. 4 and Dec. 5 Where: Downtown Murphysboro Phone: 618-687-3663 LIGHTS FAIR Tour lighted displays throughout the fairgrounds at Du Quoin. The Exhibition Hall will be open beginning Dec. 12 on weekends only, with musical performances, holiday tree display, visits with Santa. Admission: $5 per family vehicles, $8 on nights Exposition Hall is open. When: Nov. 26 through Dec. 30, closed Christmas Day. Where: Du Quoin State fairgrounds. Phone: 618-542-8338.
ALAN ROGERS / THE SOUTHERN
The Carbondale New School contributed a float to the Lights Fantastic Parade in downtown Carbondale in 2009.
LIGHTS FANTASTIC PARADE In downtown Carbondale; several downtown businesses will provide cookies and refreshments for Holiday Cookie Walk, Polar Express Station at Old Train Depot will have a holiday brochure available, and pictures with Santa’s Reindeer at Town Square. Professional photos available for fee. Rotary club will sell chili and drinks for fundraiser 4-7 p.m. Dec. 4. When: 4-6 p.m. Cake Walk and Letters to Santa; 6 p.m. parade, Dec. 4. Where: Downtown Carbondale Phone: 800-526-1500 or 618-529-8040
MARION CULTURAL AND CIVIC CENTER SHOWS Paradise Alley Players presents “White Christmas,” 7:30 p.m. Thursday, Friday and Saturday, Dec. 3, 4 and 5. Five By Design presents “Radio Hollydays,” a 1940s radio Christmas show featuring a 13-piece big band, 7:30 p.m. Tuesday, Dec. 7 “Newsong’s Very Merry Christmas Tour” featuring Newsong Newsboys and Kerrie Roberts, 7 p.m. Thursday, Dec. 9 and Friday, Dec. 10 Where: 800 Tower Square Plaza, Marion Info: 618-997-4030 or www.marionccc.org
MAGICAL JOURNEY OF THE CHRISTMAS LETTER Rosiclare Improvement Committee and Cougar Outreach Student Organization will present “The Magical Journey of the Christmas Letter,” the unveiling of Christmas themed windows. Refreshments and craft mall. Christmas music provided by Hardin County School band and Tattered Angels. When: 5:30 p.m. Nov. 19 Where: Downtown Rosiclare Phone: 618-285-6837
OLDE TYME CHRISTMAS Decorations from 1700s with period music and refreshments at Fort Massac State Park in Metropolis. When: 1-4 p.m. Dec. 12 Where: Fort Massac State Park, Metropolis Phone: 618-524-9321 PARADE Christmas parade with floats, bands and Santa. When: 1:30 p.m. Dec. 4 Where: Ninth and Market streets, Metropolis Phone: 800-949-5740 REND LAKE COLLEGE Christmas concert, 7 p.m. Tuesday, Nov. 30
Madrigal dinner, 7 p.m. Friday, Dec. 3 and Saturday, Dec. 4 and 1 p.m. Sunday, Dec. 5 Info: www.rlc.edu SANTA’S GIFT HOUSE Williamson County Child Advocacy Center will host annual Santa’s Gift House in Herrin. Children ages 3 through 12 can shop while parents wait in bakery area. Proceeds help abused children. When: 4-8 p.m. Dec. 3; 9 a.m.-1 p.m. Dec. 4 Where: Former Maytag Building, Lyerla Drive, Herrin Phone: 618-942-3800 SHRYOCK AUDITORIUM The Southern Illinois Symphony Orchestra and the Willow Street Dance Company present Tchaikovsky’s “Nutcracker Ballet,” 7:30 p.m. Saturday, Dec. 18 and 3 p.m. Sunday, Dec. 19. Info: www.symphony.siu.edu. SOUTHEASTERN ILLINOIS COLLEGE Madrigal feast, 6 p.m. Friday and Saturday, Dec. 3 and 4 and 12:30 p.m. Sunday, Dec. 5 SIC Dept. of Music presents “The Messiah,” 2 p.m. Sunday, Dec. 12 Info: www.sic.edu
The Southern Illinoisan Wednesday, November 17, 2010 Page 5
HOLIDAY PLANNER
Cheap, easy and eco, too! Throwing a party doesn’t have to be expensive or wasteful. Here, some simple tips to make a holiday shindig ‘green’ without spending a lot of green. Arriving at Pat Smith’s home for her holiday party, one might think her little tree, perched on a table and adorned with a delicate strand of lights, is an homage to “A Charlie Brown Christmas.” But actually, the little tree makes a big statement about Smith’s commitment to the environment. Buying and disposing of both real and artificial Christmas trees is wasteful, she says. Her eco-friendly substitute is a potted Norfolk Island pine that thrives yearround in a sunny room until Christmastime, when Smith moves it to a place of honor and drapes it with energy-efficient LED lights and handtied straw ornaments made of renewable materials. Smith is a firm believer that holiday entertaining need not be wasteful or expensive. She and other eco-conscious hosts share tips on how to throw a stylish, spirited party while saving money and protecting the environment.
consumer finance expert by day and a party planner by night.
Keep it simple
’Tis the season
“Not having a big fancy dinner and lots of preparation minimizes driving all over for food and party supplies,” says Smith, principal of OnTarget Public Relations, Denver. For a gathering of close friends and family she suggests potluck or a big pot of hearty soup, salad and a simple, light dessert. The lack of excess “is a relief from an already indulgent, calorie-intensive holiday,” Smith says. “People are generally grateful not to be pressed with food.”
Deck the halls with seasonal, plentiful items like evergreen boughs and holly. “Red apples, winter squashes, even pinecones look beautiful as centerpieces when placed in large glass bowls or vases,” Andalman says. For the ultimate eco-friendly feast, seasonality should extend to the menu. “Support local businesses and reduce your carbon footprint by planning a menu around locally grown, in-season foods,” she adds.
Paper or pixels
Dust off the china
Some folks feel that sending e-mail invitations via www.evite.com is impersonal, but Andrea Woroch champions online invitation platforms because they’re fast, free and paperless. “Attendees can even arrange to carpool together through the invitation site,” saving on gas and emissions, says Woroch, a Santa Barbara, Calif.-based
Using glassware and cloth napkins means more cleanup, but think of it in terms of cleaning a small space now as opposed to an overburdened planet later. “If you have to go disposable, use biodegradable veggie plastic from GreenWare or EarthShell,” Sarnoff suggests. If using plastic cups, have guests write their name on theirs with
Lose the envelope If you prefer to send invitations the old-fashioned way, print them on recycled paper with soy-based inks. Send a postcard invitation instead of a card to save on paper and postage, says event planner Meghan Andalman, owner of Lovebird Events in Chicago.
Forgo the flowers Typically, “Cut flowers are grown with pesticides under less-than-sustainable circumstances” and their importation raises ecological issues, says Los Angeles-based writer Rachel Lincoln Sarnoff, who publishes an online magazine, EcoStiletto.com, about ecofriendly living. She likes to decorate with groupings of living plants that her guests can take home as party favors.
Page 6 Wednesday, November 17, 2010 The Southern Illinoisan
permanent marker so they don’t keep “losing” their drink and using new glasses. Make sure recycle bins for bottles and cans are located beside each trash can and are clearly marked so your guests will know to sort.
Unplugged entertainment Dim or turn off overhead lighting and use eco-friendly, paraffinfree candles to save electricity and set the mood. Also consider hiring a piano player or a CONTENT THAT WORKS quartet to play acoustical Throw a stylish, spirited party while saving money music instead of using your and protecting the environment. stereo system, Andalman suggests. When not decorated and displayed for Christmas, a Norfolk Island pine like Adopt a year-round Christmas tree Smith’s prefers a sunny room that’s free Rather than buying a live tree every of drafts. In certain regions, these trees year or a fake one that will eventually will thrive outside in the summertime. end up in a landfill, consider raising an Read up on how to care for roots and indoor potted evergreen that thrives whether periodic re-potting is needed, year-round and does double-duty as a because the roots need to grow and Christmas tree. Plus, it will grow right spread out in order for your tree to gain alongside you and your loved ones. height. “Mine has grown a foot-and-a-half When it’s just a shorty, your tree will since I got it,” says Smith, who shares need to be elevated on a table if it’s the following tips for adopting a tree of intended to be a focal point. Conceal the your own: table with fabric that drapes nicely. Consult a local nursery for suitable Ornaments must be lightweight, species. Conifers look the most like such as strung popcorn. And of course miniature Christmas trees. Smith’s is a your tree topper can’t be too heavy or Norfolk Island pine. your tree will break or be forced into a Choose a pot that is not so heavy backbend. you can’t move it at Christmastime and Tell kids that while there’s not a lot that also allows the tree and its root of room for presents directly underneath system room to grow. It’s possible to the tree, they will get two stories, or choose a color, such as a muted metallic levels, of gifts come Christmas day. or white, that enhances both everyday Place small gifts on the tabletop and and Christmas décor, but that’s not larger ones at the base of the table. You necessary, since you’ll probably drape can even place one or two surprise gifts the base with a tree skirt just like a underneath the table drape and see how regular Christmas tree. long it takes before they’re discovered.
HOLIDAY PLANNER
One for the road
Send guests home with a sweet little something.
When guests are pushing away from the table satisfied by the extravagant dinner hosted, it’s easy to feel like the job is done. But don’t stop there. Extend the pleasure of a festive holiday meal with one more gesture. Taking a cue from a trend in finedining establishments and at special events, send guests home with a special treat as a token of appreciation. Giving people something memorable and delicious to take home is a delightful way to extend the experience, says Elizabeth Katz, an executive pastry chef in New York City. It’s a gesture Katz encourages. A holiday food gift could provide a small treat for the diner who was regretfully too full to eat dessert. A chocolate truffle, a rich chocolate brownie or a mouth-watering chocolate chip cookie will be a well-appreciated substitute.
That little morsel can also be a delightful breakfast reminder of the charming evening. Katz, who oversees the pastry departments for the New York B.R. Guest Restaurants, offers some suggestions. “At Ocean Grill on the Upper West Side we do muffins or teacake. We have a neighborhood clientele. Guests walk home and have their teacake the next day. It’s tradition,” Katz says. On occasion she’s given guests a small box of cookies. “They called to say it made them so happy to have a treat to look forward to,” Katz says. Start a unique token tradition. Share the following rich, intensely flavored chocolate chip cookie with guests and head to the top of the desirable host list.
Salt-Topped Chocolate, Toffee and Pecan Cookies 1 cup (2 sticks) unsalted butter 1/3 cup packed dark brown sugar 1/2 cup granulated sugar 2 cups flour 1/4 teaspoon salt 1/2 teaspoon baking powder 2 (3.5-ounce) bars milk chocolate with toffee pieces (see note) 1 cup coarsely chopped, salted, roasted pecans Coarse salt
Combine butter, brown sugar and granulated sugar in bowl of electric mixer. Beat at high speed until light and fluffy, scraping bowl down occasionally. Stir together flour, salt and baking powder in a bowl. Add flour mixture to butter one-half cup at a time. Beat after each addition to blend in. Chop chocolate into bite-size pieces. Add chocolate and pecans to butter mixture. Line two baking sheets with parchment paper. Divide dough into 18 balls, about 3 tablespoons each.
Place 9 on each baking sheet, at least 2 inches apart. Flatten to 1/4-inch thickness with fork. Refrigerate cookies at least 1 hour or up to 8 hours. Just before baking, sprinkle a small pinch of coarse salt over each cookie. Bake cookies one sheet at a time in preheated 325 degree oven for 20 minutes or until cookies are set and golden brown around the edges. Remove from oven. Cool for five minutes; remove to wire rack and completely cool. Wrap cookies individually in plastic wrap and add a ribbon. Makes 18 cookies. Note: Look for milk chocolate with toffee pieces in natural food supermarkets and finer food stores. Green & Black’s Toffee is an excellent choice. If not available, use milk chocolate covered toffee. Chop and measure 1 1/3 cups.
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The Southern Illinoisan Wednesday, November 17, 2010 Page 7
Page 8 Wednesday, November 17, 2010 The Southern Illinoisan