November 2021 // Priceless
INSIDE RIVERBEND The Southern Living Idea House Holiday
Entertaining Ideas & Recipes
&
CHRISTMAS TREE Décor Trends
EVERY SURFACE OF YOUR HOME IS A CANVAS
11300 Decimal Dr Suite C, Louisville, KY 40299 502-327-1499 Khazairugs.com
2 louisville homes & gardens | November 2021
Tra
WALL BED
FREE Virtual or In-Home Design Consultations Available Call (502) 489-3901 for a free virtual or in-home design consultation or visit us online at closetfactory.com Showroom: 13010 Eastgate Park Way, Suite 107, Louisville, KY 40223 4 louisville homes©2021 & gardens | November 2021 Closet Factory. All rights reserved.
ONE DECISION AWAY FROM
ansformation
Come See Our Master Closet in the “Southern Living Idea House 2021” - Through December
CLOSETS • GARAGES • HOME OFFICES • ENTERTAINMENT CENTERS • WALL BEDS • PANTRIES • CRAFT ROOMS • LAUNDRY ROOMS • MUD ROOMS • WINE ROOMS
the louisville art of organization homes & gardens | November 2021
5 AS04PF
Vol 5 • No. 11 Keith Yarber Publisher kyarber@topsmarketing.com
CONTRIBUTORS Photography: Dick Arnspiger, Tim Furlong Jr. Writer: Rocko Jerome
TOP Marketing Group
The views and comments expressed by the authors are not always that of our editors or publishers. While every effort has been made to ensure th accuracy of the information in this publication, TOP Marketing Group accepts no responsibility or liability for any errors, omissions or resultant consequences, including any loss or damage arising from the reliance on information in this publication. All images contained in TOPS Louisville magazine are subject to the copyright of the artist or photographer as named, but not limited thereto. Reproduction of any part of this magazine without prior written permission is prohibited.
100 EXECUTIVE PARK, SUITE 101 LOUISVILLE, KY 40207 (502) 780-7825 • TOPSLOUISVILLE.COM
Kathy Thuerbach Editor-in-Chief and Senior Advertising Account Executive kathy@topslouisville.com
tj white
VP, Sales tj@topslouisville.com
Morgan Hancock
Senior Advertising Account Executive morgan@topslouisville.com
Haley Bottorff
Account Executive haleyb@topslouisville.com
Rocko Jerome
Brand Ambassador and Staff Writer rocko@topslouisville.com
Chad Howard
VP, Digital Marketing chad@topsmarketing.com
6 louisville homes & gardens | November 2021
joseph yarber
Digital Strategist joseph@topsmarketing.com
Brooke Griffiths
Senior Graphic Designer brooke@topslouisville.com
Amanda Harper
Graphic Designer amandah@topsmarketing.com
Haley Norris
Graphic Designer haley@topsmarketing.com
Katie Winfree
Digital Strategist kwinfree@topsmarketing.com
Dream Home
Building
ATMOSPHERE
8 louisville homes & gardens | November 2021
BY ROCKO JEROME PHOTOS BY TIM FURLONG JR.
louisville homes & gardens | November 2021 9
Santee, Brand Homes Director of Southern Living. “We intend that visitors will want to go back through even after seeing everything. It’s so easy to envision that you live here, to engulf yourself in the Bluegrass.” It’s no secret that the real estate market here is booming as people from everywhere have begun to understand what Kentucky residents have known all along. “This location was approved with the site unseen,” says Nicole. “We always endeavor to bring new ideas and a sense of travel with these homes, as well as creating variety. In seventeen years of creating these destination locations, this was the fi rst that was done virtually. The team was carefully assembled, and everyone involved brought so much to the table.” Interior Designer Sarah Bartholomew did fantastic work, creating a feel that is at once elegant and appropriately homey. A wonderful size and a cozy sensibility that maximizes sunlight and a beachy, Rhode Island feel is palpable throughout, growing more and more relaxed towards the back of the house.
2232 Frankfort Ave • Louisville, KY 40206 • (502) 618-1633 • european-splendor.com 14 louisville homes & gardens | November 2021
OUT BACK A majestic and breathtaking view of the river, flowing since time immemorial with no sign of stopping, is waiting for you. A tall tree stands, complete with a completely handmade swing from the Southern Pine Swing Company. There’s even a doghouse with siding and a cedar roof that any breed of Man’s Best Friend would be privileged to call home. The photogenic scene can be appreciated from several delightful spots, including a beautiful covered porch with a fi replace, where you can take full advantage of the stunning river views. The deck transitions to a brick patio, a space perfect for dining and entertaining. A parterre garden lined with Baby Gem Boxwood creates a connection to the back right garden, which is pea gravel lined and creates a cozy area. ■
IF YOU GO Riverbend stands at 7820 Sutherland Farm Road. Google Maps can locate it on your phone as “Southern Living Idea House.” There, you will be greeted by volunteers from Gilda’s Club and the Lee Initiative, two organizations that receive a portion of the benefits raised by this attraction. Personal thanks and best wishes are extended to them by everyone who worked on the house.
louisville homes & gardens | November 2021 15
THE ENVIRONS “THERE’S A WOW MOMENT AT E V ERY T URN,” SAYS NICOLE HENDRICK SANTEE, BR AND HOMES DIREC TOR OF SOU THERN LI V ING.
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Just as every painting needs a canvas, every dream home needs a landscape. That’s where the masterful and multiple award-winning Josh Myers comes in. His company, Myers + Co. Landscape Architecture, is founded on the principle of creating exceptional outdoor living spaces. At Riverbend, his design complements the houme’s classic and timeless architecture, giving it a classic southern feel. Specific plants were chosen from the Southern Living Plant Collection for seasonal and year-round interest, such as Oakland Holly, used to create an evergreen hedge.
THE FRONT EXTERIOR You can feel your brain become awash in dopamine just by standing before Riverbend. Looking at the house from any angle, you wouldn’t be inclined to think that this gorgeous, timeless place could be brand new. Relaxed and welcoming in equal parts, sophisticated but devoid of pretension, this house just feels like home. It pulls to you, something
BUIL DER JIMM Y K ING A DDED A V INTAGE K NOB ON THE SCREEN DOOR SO THAT THE FIRS T THING YOU TOUCH HOL DS A HIS TORIC AL SPIRIT. “WE S TOPPED JUS T SHORT OF TRYING TO MAKE THAT SCREEN DOOR CRE AK .” inside that longs for comfort and security. “When you walk through this home and really get to experience the level of detail and views, you really feel the love,” says Jimmy. “There’s something here for everyone.” He even added a personal piece – a vintage doorknob on the screen door, made of brass with a perfect patina, so that the fi rst thing you touch going inside holds a historical spirit. “We stopped just short of trying to make that screen door creak,” he quips.
INTERIOR No space feels like a showroom, but every inch looks and feels fantastic. A thoughtful living space full of ideas, the attention to detail is something to behold. “All of the interior paint was brush fi nished to achieve an old look and feel,” says Jimmy. There are built-in antiques and
new things, like state of the art GE Monogram appliances that don’t take away from the homiest kitchen built in this century. The rooms connect and flow well together, allowing freedom to move through the place, letting it wash over you. Atlanta based architect C. Brandon Ingram designed the house. He’s an expert and specialist in classical architectural design and southern homes. His insight was consistent throughout the project, and we are told that he noted that Riverbend is one of the fi rst homes that, in actual practice, looks like what he drew. There are nine hidden doors leading to built-in closets, cabinets, and, most notably, a large basement. While the mind might jump to thoughts of adventure and subterfuge, the designers had practicality in mind. “We just really wanted to create and maintain a clean, sleek look, but it is a fun detail,” says Jimmy. “There’s a wow moment at every turn,” says Nicole Hendrick
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AT RI V ERBEN D, A THOUSAN D LIT TLE FLOURISHE S LE A D TO AN ALM OS T SUBLIMI NAL FEELIN G O F E A SI NE SS. IT’S N OT JUS T A HOUSE. IT’S A TE S TA MENT TO THE L A S TIN G LEGAC Y O F CO LL ABO R ATI V E EFFO RT.
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S
outhern Living Magazine annually creates and presents an “Idea House” somewhere in America. This year, and for the fi rst time, Kentucky was chosen as their build site. It’s the fruit of the labor of a team of experts who met the challenge and brought a vision to reality. “It’s all the result of a team effort,” says Jimmy King, co-owner of Artisan Signature Homes, the fi rst-rate builder hand picked for this monumental task. “Jimmy and his business partner Jason Black brought a team of fantastic trade partners together to make these concepts into reality.” Since it opened for touring in July, it’s been an absolute runaway success, with visitors not just from the local area but from around the country. One couple flew in from Fresno for just one day to visit and see it in person. So inspired were they, that they scrapped their previous home building plans and elected to build their own version. It’s called Riverbend, where a thousand little flourishes throughout lead to an almost subliminal feeling of easiness. It’s not just a house. It’s a testament to ingenuity, to teamwork, and to the lasting legacy of collaborative effort.
louisville homes & gardens | November 2021 11
This year,
you are going to achieve the impossible: you are going to sit down at the Thanksgiving table with a smile on your face. If you just scoffed, rolled your eyes or otherwise expressed doubt, disbelief and distrust, we invite you to consider that you now have a tool at your disposal that you didn’t have last year: these very pages. We’re here to offer you guidance, hints and tricks to make Thanksgiving a snap. No, seriously! This playbook is a collection of our favorite holiday hacks, from tips for cooking that bird to navigating Uncle Hal’s weird dinner diatribes. We’ve thrown in some recipes, too, in case you’re mentally exhausted from going over the menu with your sister for the millionth time. While we can’t prepare you for questions about your love life, job, children or home décor choices, we can prepare you for making a delicious, bountiful meal – without wanting to stab anyone with the carving fork. Ready to gobble up any and all help? Read on!
louisville homes & gardens | November 2021 17
Did You Know?
Experts estimate that Americans consume an average of 4,500 calories on Thanksgiving. Fortunately, we have leggings.
16 louisville homes & gardens | November 2021
Bird is the Word
Did you know that there is an official Butterball® turkey help line? Their experts answer questions through the holiday season about all types of turkey troubles. Did you also know that most of their calls are from people wondering what to do with their frozen bird? (Their best tip: please DO NOT try to use a hairdryer!) The BEST way to thaw a frozen turkey is in the refrigerator, allowing 24 hours per five pounds of turkey. Round up if you’re not sure. But if you need to thaw it the day-of, fully submerge the turkey (still in its packaging) in cold water. Change the water every 30 minutes, and allow roughly 30 minutes per pound to thaw. If you’re deep frying the bird, it must be completely thawed. Putting a frozen turkey into the hot oil will cause a massive fire, full stop. Don’t do it! If you’re oven-roasting your turkey, you’ve got a little leeway. If it’s totally frozen, increase cooking time by fifty percent: if it’s partially frozen, about 25%. Just check your meat thermometer for doneness: the USDA recommends 165°F.
What the Cluck?!
Sorry to get fresh, but picking the right turkey for your table is pretty confusing stuff. Here’s a quick and dirty guide to picking the perfect bird for you. Frozen vs. Fresh: While frozen birds are pretty obvious, “fresh” only means that the bird is not currently frozen. If you want a turkey that has never been frozen, look for that specific labeling. Kosher: This turkey was slaughtered by a trained, Jewish butcher according to kosher laws. They’re also salted, which eliminates the need for brining. Natural: According to the USDA, this means the turkey has not had any artificial flavorings or preservatives added. This does not mean hormone-free. Organic: This turkey was fed organic feed and not treated with antibiotics, hormones or steroids. Free-Range: This is a legal definition, which requires the turkeys to be raised with “access” to the outdoors. There is wiggle room into how that is interpreted. This doesn’t necessarily mean the turkey was freely wandering the outdoors. Pastured: This is a non-regulated claim that often means the turkey was raised “free-range,” but with actual acess to grass. If this is a concern for you, it’s best to select a bird raised on a farm you’re familiar with. Self-basting or pre-brined: These have added salt, water, broth or seasonings injected into the meat. Adding this bird to a brine soak would be a waste of time. Many people describe these turkeys as spongy and flavorless. That said, if these birds were common in your family, it might also be the most familiar taste. Heritage: This turkey is a descendant of some of America’s earliest breeds. The meat has a stronger flavor - some may say it’s gamy. Heritage birds often have smaller breasts and legs compared to commercial turkeys, and are pricier.
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Butterball® text line (open 24/7): 844-877-3456
Pop-Up Timers Are a Lie! Go ahead and pull this pop-up timer out of your bird and throw it away. The polymer that holds the spring is often designed to melt at 175°F, based on the old, outdated USDA recommendations. By the time it pops, your turkey will be overcooked. Instead, invest in a probe thermometer. Some have long wires that allow you to monitor the temperature throughout roasting so you can pull it at the exact right doneness. Avoid the fate of the Griswolds: don’t rely on that pop-up timer!
Do
! h s a M the
A lot of people don’t love mashed potatoes. We can sympathize: choking down Great Aunt Susie’s lumpy, sticky, flavorless spuds is no picnic. But it doesn’t have to be that way! These pointers will turn everyone gathered around your table into a mashed potato convert. 50/50 If you’re looking for the most crowd-pleasing mashed potatoes you’ve ever made, start with a compromise: a 50/50 mix of Russet and Yukon Gold potatoes. This brings fluffiness and richness while satisfying everyone’s strong preferences about which potato is the “right” one. A New Moo If flavor is the goal, plain milk won’t do. Buttermilk brings a little zing and less saturated fat to the mix. Heavy cream brings a high fat content, but a whole lot of creaminess. Going vegan? Cashew milk brings the right texture. Unsalted Butter A lot of people use cream cheese instead of butter, but it’s actually not the way to go. Cream cheese doesn’t melt as easily, forcing you to overmix your potatoes – leading to that unpleasant gluey, pasty texture that everyone hates. Besides, who doesn’t love butter? Use unsalted so guests can control their own salt level. Buy a Ricer Looking for the fluffiest mashed spuds of your life? Once the potatoes are boiled, reach for a ricer or food mill set on the smallest die. This will get your potatoes down to small, rice-like bits that are so soft, all you need to do is gently stir to get the perfect mashed potato texture. Mashers, beaters and food processors all overwork the potatoes, leading to that aforementioned glue consistency.
Did You Know?
The first Thanksgiving meal probably looked very different. While no records exist of the exact menu, historians suggest that the three-day celebration probably included wild turkey, swan, geese, ducks, deer, mussels, eel, corn mush, cabbage, spinach, nuts, beans and peas.
While bottled drinks are easy enough to manage on Thanksgiving, cocktails are a very different matter. It’s nearly impossibly to play bartender while you’re managing the million other things you have to do as host and/or chef. Leaving guests to DIY their own concoctions tends to result in everyone getting “overserved.” Rather than eating up precious turkey time measuring and mixing drinks, we suggest making a batch cocktail or two. Mix once, then serve them up in a punch bowl or pitchers for guests to enjoy. Warm Cranberry Hug 64 ounces cranberry juice 8 ounces orange juice 8 ounces rum 4 cinnamon sticks 8 teaspoons sweetener of your choice Combine ingredients in a slow cooker. Warm on high for about an hour. Apple and Rye 48 ounces apple cider 24 ounces Rye (or Bourbon) 25 dashes maple bitters 20 ounces hard cider If making ahead, combine apple cider, rye and bitters and refrigerate. When ready to serve, add hard cider. Place ice in each serving glass. adapted from Food52
ll a m S Batch
louisville homes & gardens | November 2021 19
Dre ed s Recipe
Pomegranate and Chipotle Glazed Turkey Breast
Quinoa and Wild Rice Stuffing
• 2 pounds boneless, skinless turkey breast roast • 1 1⁄2 cups chicken stock, divided • 1 cup pomegranate juice • 1 tablespoon adobo sauce (from canned chipotles in adobo) • 1 tablespoon honey • 2 teaspoons molasses • 2 tablespoons butter • 2 tablespoons all-purpose flour • 1⁄4 teaspoon salt
• 2 tablespoons olive oil • 1 cup yellow onion, chopped • 1 cup celery, chopped • 1 cup green apple, chopped • 2 tablespoons fresh thyme, minced • 2 cloves garlic, minced • 1⁄4 teaspoon salt • 1⁄2 cup La Crema® Chardonnay • 4 cups low sodium vegetable broth • 2 cups uncooked wild rice • 1 cup uncooked quinoa • 1 cup water • 1 cup Kroger® Whole Sweetened Dried Cranberries • 1⁄2 cup pecans, chopped • 1⁄4 cup fresh parsley, chopped
Preheat oven to 425°F. Sprinkle turkey breast with salt and pepper. Place in a roasting dish and pour 1/2 cup of the chicken stock in the dish. Place in oven. While turkey roasts, add pomegranate juice to a small saucepan. Turn the heat on mediumhigh. Bring to a boil and reduce to a simmer. Simmer until reduced by one third, about 2-3 minutes. Add adobo sauce, honey and molasses. Whisk and continue to simmer until thickened and syrupy, about 5 minutes.
These great recipes provided by Kroger offer satisfying, easy twists to Thanksgiving tradition that still bring in all the seasonal flavors your guests will be hungry for. Our partners at Kroger offer everything you need to make Thanksgiving a success... including delicious recipes like these on their blog! Visit kroger.com/recipes to find more Turkey Day inspiration, from appetizers to cocktails, main dishes to tasty sides and desserts. You can shop the ingredients with one click! How easy is that?!
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Once the glaze becomes thick, brush it on the turkey. The turkey should have been roasting about 10 minutes by now. Let the turkey roast another 10 minutes and brush with glaze again. Roast turkey until the internal temperature reads 165°F. After removing the turkey from the oven, brush with glaze again, and tent with foil while you make the gravy. In another small saucepan, add butter. Turn the flame on medium and when butter melts, whisk in flour. Take drippings from the turkey and whisk into butter and flour. Whisk in remaining chicken stock and salt. Bring to a boil and reduce to a simmer until thickened, about 1-2 minutes. Cut turkey into 1/4” slices and serve with remaining glaze and gravy.
In a large pot over medium heat, heat the oil. Add onion, celery, apple and thyme. Cook until softened. Add the garlic and salt, cook until fragrant. Stir in the chardonnay and broth. Bring to a boil, then stir in wild rice. Reduce heat to medium-low, then simmer and cover. Cook for 45 minutes until the rice is tender and some kernels have burst. Stir in the quinoa and water, cook for 15 more minutes, until the quinoa is tender. Add the cranberries, pecans, and parsley. Remove from heat. Preheat oven to 350°F. Prepare a 9”x13” casserole dish with nonstick cooking spray. Scoop the stuffing mixture into the prepared pan, lightly mounding instead of mashing the mixture down. Bake for 25-30 minutes, until golden brown. Garnish with fresh parsley and serve.
Pumpkin-Maple Dinner Rolls • 1 Tablespoon instant yeast • 1⁄4 cup maple syrup • 1⁄2 cup warm buttermilk • 6 tablespoons softened butter, divided • 2 teaspoons salt • 2 large eggs • 3 cups all-purpose flour • 3⁄4 cup mashed pumpkin Combine yeast, maple syrup, and warm buttermilk in a small bowl. Mix to dissolve the yeast and let it sit for 15 minutes until bubbly. Move to the bowl of a stand mixer and add 4 tablespoons melted butter, salt, eggs and flour. Mix on low speed 1 minute, then turn to medium and mix for 2 minutes. Turn off mixer and stir in pumpkin. Move to a floured work surface and knead for 5 minutes, or until the dough no longer sticks to the work surface. Place in a greased bowl and move to a warm spot. Cover and let rise for 1 hour or until doubled in size. Cut dough into 18 pieces and shape into balls. Place on a large baking sheet lined with parchment paper and cover with a clean kitchen towel. Return to the warm space and let rise for 1 hour until the rolls are doubled in size. Preheat oven to 375°F. Brush tops of rolls with remaining melted butter and bake for 25 minutes until golden brown.
We’re thankful for. . . Our amazing distribution partnership with local Kroger® locations! Show your appreciation for any business that carries TOPS by shopping with them this holiday season, and telling them they’re your go-to spot for getting the magazine.
Roasted Stuffed Pumpkin with Shiitake Mushroom Gravy • 1 (3 lb.) pie pumpkin • 1 teaspoon fennel seed • 1⁄4 teaspoon dried sage • 1 tablespoon low-sodium soy sauce • 1 cup cooked barley or farro • 1⁄2 cup celery, diced • 3 tablespoons dried cranberries • 1 tablespoon chopped fresh herbs, such as rosemary, thyme, sage and marjoram • 2 cups shiitake or button mushrooms, washed and sliced (about 5 oz.) • Salt, to taste • 4 ounces Tempeh, crumbled • 1⁄2 teaspoon smoked Spanish paprika • 1 teaspoon fresh ground black pepper, divided • 4 tablespoons olive oil, divided • 1 shallot, minced, divided • 2 tablespoons red onion, minced • 1 cup carrots, diced, or variety of root vegetables, including parsnips, rutabaga, turnips or beets • 1⁄4 cup dried apples, diced • 2 cups vegetable or mushroom broth, divided • 2 tablespoons vegan margarine or coconut oil • 1 1⁄2 teaspoons cornstarch Preheat the oven to 375°F. Cut off the top of the pumpkin, set aside and scoop out the seeds. An ice cream scoop is helpful to get the interior of the pumpkin clean. Measure the capacity of the pumpkin cavity by filling it with water and then pouring that water into a liquid measuring cup. The average capacity of a three pound pumpkin is 2-2½ cups. If you are using a larger pumpkin, you can adjust the filling recipe accordingly. Rub the pumpkin inside and out with 1 tablespoon of the olive oil and season the interior liberally with salt and pepper. Place the pumpkin on a baking sheet lined with a large piece of aluminum foil.
Mix the tempeh crumbles with the fennel, paprika, sage, ¼ teaspoon black pepper, soy sauce and 1 tablespoon of the olive oil. Spread onto a small baking sheet and roast the tempeh ‘sausage’ until crispy, about 15 minutes. Heat 1 tablespoon of olive oil in a medium saucepan and sauté half of the shallot, and the onion, celery, and root vegetables until caramelized and tender. Stir in the cooked grain, dried fruits, herbs and 1 cup of the vegetable broth and simmer to heat through. Pour the mixture into the cavity of the pumpkin, place the top of the pumpkin back on, wrap the in aluminum foil around the pumpkin and roast on the baking sheet for 1-1½ hours until pumpkin is golden and tender. Allow pumpkin to rest so that the liquid is absorbed while you prepare the gravy. In a small saucepan, melt the vegan margarine and add the remaining shallot and mushrooms and sauté until mushrooms are softened. Mix remaining cup of vegetable broth with the cornstarch. Deglaze the mushrooms with the port wine and stir to release anything stuck to the pan, and then add the vegetable broth. Simmer the gravy until slightly thickened. Season with salt and pepper and serve with slices of the stuffed pumpkin. Refrigerate leftovers.
! n o i t p O n a i Vegetar
louisville homes & gardens | November 2021 21
Did YouKnow? Thanksgiving was finally proclaimed a holiday in 1863 by President Abraham Lincoln. Before that time, every president had to determine whether it would be a holiday each year. (Thomas Jefferson was the only president who said “no thanks.”)
3 in 5 Americans would rather skip thinking up something to say they’re thankful for... to be fair, it’s a lot of pressure.
About 50 million pumpkin pies are eaten each Thanksgiving.
Krystal Jarrell Premiere Cleaning (502) 454-6243
LOUISVILLEPREMIERECLEANERS.COM In these days especially, the importance of cleanliness can’t be emphasized enough. Luckily, Krystal Jarrell and her team at Premiere Cleaning are expertly qualified to properly clean your home, office, restaurant, school, store or manufacturing company.. With 34 years in business, Premiere is a nonfranchise, locally owned company. They are trusted in this region by companies like the YMCA, JCPS, Merkley Kendrick Jewlers, Starbucks, and Walgreens. Premiere has received special ISSA certification for the Coronavirus. “Not only can we respond to the virus, we can help prevent it” says Krystal. Krystal brings a personal touch to her work. Her motto is, Your time is valuable, Our time is available. “I listen to my clients and truly get to know what they are seeking, whether I meet with them in their home or over the phone,” says Krystal. “I provide a sophisticated yet affordable approach, creating the perfect cleaning plan based on their wants and needs.”
81%
of American prefer Thanksgiving leftovers to the meal itself.
y c n a F m u i Med
If your families are anything like ours, getting “too creative” with Thanksgiving is basically considered a sin. They want tried-and-true, un-fancy dishes, a predictable flow of events, the same interrogation routine about where your career is headed. But we all agree that “predictable” is just shorthand for “boring,” don’t we? Here are some ways to add a little zest to your celebration without causing anyone to clutch their pearls or give you the stink-eye at the table.
Bring a new guest to the party Incorporate one new ingredient to the mix this year. Selecting something seasonal is a fun excuse for getting “all fancy.” Whether it’s Andouille sausage or a seasonal fruit, work the new ingredient into a couple dishes so that the guest star feels like it’s been a part of the cast all along. Show your colors The easiest way to look fancy without doing any extra work is to select colorful ingredients. A rainbow of heirloom tomatoes in your caprese salad. Purple, white and orange carrots. A variety of breads in the stuffing. You’re an artist, so don’t limit your palette! Fancy apps Most families don’t have strong traditions when it comes to appetizers. Go all out on these little bites! From baked brie to carefully curated charcuterie, there’s so much room to experiment with your starters. Good soup! If you’ve never added a soup course to your Thanksgiving celebration, this is the year to give it a go. Depending on your spread, an Italian wedding soup, butternut squash soup or cream of mushroom might be the perfect touch. Add some drama Okay, there’s enough drama now that Tina’s loser ex-boyfriend showed up out of the blue with a dusty bottle of wine you’re pretty sure he stole from you last year. (Not to be specific.) But adding some drama of your own can be kinda fun! Make a big deal about carving the bird. Turn “tell us what you’re thankful for” into its own ceremony. Present the pies like they’re on the red carpet. Make a little commotion for the hard work you’ve done! End the night right A cup of coffee and some pumpkin pie is the official signal that the celebration is winding down. But we all have those guests that couldn’t take a cue even as subtle as standing on a chair and screeching, “Get the heck out of my house!” To get everyone out the door in a timely manner, employ this sneaky trick: leftovers. Hand everyone some Tupperware filled with clearly perishable food. If they’re not making a move, simply ask, “Need any help carrying this to the car? Looks like it’s gettin’ warm!” •
GE T T H E L O OK S
Cherry House Furniture Gallery Golden snowflake tree (502) 222-0343 Cherr yHouse.com 2419 S. Highway 53, La Grange, KY 40031 (opposite page)
Digs Home and Garden Retro Toys and Characters (502) 893-34 47 digshomeandgarden.com 3905 Chenoweth Square Louisville, KY 40207 (this page)
louisville homes & gardens | November 2021 27
ea
ke Your Tree
…
Exper
t Id
st
a oM
Whether you are looking for DIY inspiration or you need a professional’s touch, here are some dazzling looks
PHOTOS BY DICK ARNSPIGER
26 louisville homes & gardens | November 2021
GE T T H E L O OK S
Dee’s Louisville
Summer Classics
Walnut Ridge Nursery and Garden Center
Snowman Tree
Shimmer & Frost
(502) 896-6755
(502) 426-1808
Deeslouisville.com
Summerclassics.com
(812) 288-6691
5045 Shelby ville Road Louisville, KY 40207
1321 Herr Lane, Suite 160 Louisville, KY 40222
Walnut ridge.com
All-American Tree
2108 Hamburg Pike Jeffersonville, IN 47130
louisville homes & gardens | November 2021 29
GE T T H E L O OK
Nanz and Kraft Marshmallows & Snowflakes (502) 897-6551 NanzandKraft.com 141 Breckinridge Lane Louisville, KY 40207
28 louisville homes & gardens | November 2021
24 louisville homes & gardens | october 2021
G E T I N T O YO U R N E W
HOME FOR THE HOLIDAYS
LOTS & MOVE-IN READY PROPERTIES AVAILABLE NOW NORTONCOMMONS.COM • 502.412.5085 • 10712 MEETING ST. • PROSPECT, KY 40059
? an c e P
We love puh-kawns. Some people prefer pea-cans. I’ve even heard folks enjoying the occasional peek-in. Now matter how you say it, pecans are in season. This nut serves as a true workhorse, as at home in desserts as sides, perfect as a snack or as a part of an appetizer. These festive recipes will help you enjoy this ingredient to the fullest this year...
an e Pecan
Ingredients: 1/2 c. light brown sugar 2 T. water 2 c. halved pecans Instructions:
Melt brown sugar and water over medium high heat until bubbling. Add pecans. Stir to coat and cook for 3 minutes. If you’d like to add seasoning – such as cayenne pepper, cinnamon or pumpkin spice blend – add 1/2 tsp. while stirring. You want most of the liquid to evaporate, but avoid burning the sugar.
Baby, it’s cold outside..
but don’t let that stop you from enjoying your outdoor living spaces with family and friends this holiday season.
Let air dry on parchment paper for at least an hour.
Quick Turtles Ingredients:
48 pecan halves 1 bag Kraft caramels 1 T cream 1 1/4 c. chocolate chips 1 tsp coconut oil
Call Today: (502) 641-1515 prestigebuilthomes.com
Instructions: Arrange pecan halves in twelve x-shapes on parchment paper. These will be the feet! Unwrap the caramels and place in a microwavesafe bowl. Add cream and microwave at 50% power until melted. After 1 minute, remove the bowl and stir. If the caramel isn’t fully melted, return to the microwave at 50% power for 30 seconds. Drop a heaping tablespoon of the caramel in the center of each turtle. Allow to cool for 15 minutes. In a microwaveable bowl, add chocolate chips and coconut oil. Microwave at 50% power for 1 minute. Stir and allow to cool slightly for a minute. Continue heating at 15-second intervals until fully melted, stirring and cooling slightly between each interval. Spoon chocolate over the caramel. Use the back of the spoon to smooth the chocolate slightly. If you wish, sprinkle a little sea salt over the top. Allow to fully cool before serving.
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Outdoor Living Patios • Pools
P e e
Filling Ingredients: 4 medium sweet potatoes 4 T butter, melted 1/2 c. milk 1/4 c. maple syrup 1/2 tsp. Bourbon 1/4 ground nutmeg 1/2 tsp. salt Topping Ingredients: 3 T softened butter 1/4 c. dark brown sugar 3/4 c. pecan halves, chopped 1/2 tsp. cinnamon Instructions: Preheat oven to 425 degrees. Prick sweet potatoes with a fork. Place on a rimmed baking sheet lined with parchment paper. Bake until tender, around 1 hour. Set aside to cool. Reduce oven to 350 degrees. Grease a 9-inch square baking dish. Slice potatoes in half, lengthwise. Scoop the insides into a large bowl. Add butter, milk, syrup, Bourbon, nutmeg and salt. Use a mixer to whip the ingredients together until smooth. Spread the mixture into your baking dish. In a separate bowl, combine the softened butter, sugar, pecans, cinnamon and salt. Drop on top of the sweet potato mixture. Bake for 30 minutes. The pecans should be golden and the filling should begin to sizzle around the edges. Let stand 15 minutes before serving.
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Optional: dish the filling and topping into ramekins. Bake until filling is bubbling at edges.
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Waiter there is too much pepper on my paprikash, but I would be proud to partake of your pecan pie. Peeeecannnn piiiiieeee... - Billy Crystal in When Harry Met Sally...
Pecan P e Pie Crust Ingredients: 1 1/4 c. AP flour 1/2 c. unsweetened cocoa 1/2 tsp. salt 1/2 c. confectioners’ sugar 10 T cold butter 5 T ice water
Pie Filling Ingredients: 1 c. light corn syrup 3 eggs 1 c. granulated sugar 2 T butter, melted 1 tsp. vanilla extract (or Bourbon) 1 c. chopped, lightly toasted pecans 1/2 c. chocolate chips
Pie Crust Instructions: Whisk together dry ingredients. Cut the butter into thin pats and drop individually into the dry mixture. Use a fork to toss flour mixture over the butter pats to ensure they don’t stick together. Using your dry, clean fingers, squish the flour into the butter. You’re looking to be left with pea-sized lumps. Work quickly to ensure the butter doesn’t warm between your fingers. (If this feels yucky to you, you can use the pulse function on a food processor. I’ve always struggled somewhat to get the dough to come together with this method, personally.) Add 4 T of the ice water, mixing just enough to get the dough to come together, but not be sticky. If there are still dry bits at the bottom of the bowl you can’t get to work in, add the final T of water. Shape the dough into a disk. Wrap with plastic wrap and place in the fridge until ready to use. This step is necessary: it will both allow the flour to hydrate completely and it will keep the butter cold. Pie Filling Instructions: Set the oven rack to the bottom shelf. Preheat the oven to 375 degrees. Whisk the eggs, sugar, corn syrup and vanilla (or Bourbon) with the melted butter and salt. Fold in the pecan and chocolate chips. Roll the dough out on a lightly floured work surface into an 1/8” thick round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to about 1/2” and fold the edge and crimp decoratively. Pour the filling into the pie shell. Bake for about 55 minutes, until the center of the pie is set. Tent the crust halfway through the baking time to prevent overbrowning. Let cool at least 1 hour before serving. Note: if you need to stretch this recipe to make two pies, use shallow tart tins. It looks beautiful drizzled with chocolate or a thick caramel.
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lo ida g n i n i a Entert The holiday season is a whirlwind of dinner parties and potlucks, from big family feasts to intimate get-togethers with your closest friends. With so many events on the horizon, keeping each occasion truly special can be daunting. We’ve gathered some easy tips to help you elevate your hosting game and ensure that each of your guests remembers their holiday visit for a long time to come.
u n e M
A question that many hosts have is whether a menu card is needed. On one hand, it's a lovely way to give your guests some context for the meal, and it's one more touch that helps anchor your overall décor aesthetic. On the other, getting them printed can be somewhat of a hassle and it's not something you can change on the fly if you menu has to change. They can also feel a little superfluous for buffet dinners or at a meal where guests will not be seated before the food is presented. Generally, menu cards are most helpful when you are serving a plated meal with multiple courses. If some of your guests have communicated important dietary preferences, a menu card that reflects their meal choice can be helpful to prevent disaster before the food comes to the table. photo by Conrhod Zonio for Dupree Catering + Events
New Hue
Don't feel beholden to a particular holiday color scheme. An unexpected palette can make your event memorable. Many hosts would keep this set of china in the hutch for the holidays, but we think that's a mistake! The rust and gold found in the plates nods at Thanksgiving, but the touches of purple – along with the lush, fresh florals – make the tablescape completely unexpected. photo by Keni Parks, staging and products courtesy of LV Harkness
d a e r p S The
Thanksgiving often presents the jackpot question: what to do with all that food? Many people opt for a buffet-style arrangement, allowing guests to serve themselves. Others plate dishes and hope for the best. We like a blended approach, which encourages guests to serve themselves some elements of the meal while pre-plating some of the more ungainly dishes, such as the turkey. Setting charcuterie and appetizers or many of the sides on the table (as space allows) encourages guests to linger at the table and savor all of your hard work.
TOPSinLex.com | November 2021
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Makin' a List... The average number of guests invited to a holiday party is 47! (source: punchbowl.com)
photo by Keni Parks | staging and products courtesy of LV Harkness