Holiday Hints
Holiday decorating & entertaining ideas from Smart Solutions for Busy People!
Nov 17 2011

Thanksgiving Timeline

by Administrator

One of the best, surest solutions for busy people on a busy week like the days before Thanksgiving is to use a timeline and/or a checklist. So I’ve come up with the Thanksgiving Countdown to help you navigate through last-minute details and help you make sense of everything that needs to be done. The Countdown includes essential tasks from shopping to homekeeping for Monday, Tuesday and Wednesday, and then a full-blown hour-by-hour schedule for Thanksgiving Day. Plus, get turkey roasting times!

My goal is to help you arrive at your own Thanksgiving dinner table a little less stressed and filled with gratitude for the gathering of family and friends. Download your copy of the Thanksgiving Countdown here:

Thanksgiving Countdown

Categories: Entertaining, Homekeeping, Thanksgiving | No Comments »

Nov 15 2011

Holiday Shopping Tips

by Administrator

Today is National Clean Out Your Pantry Day! It’s the perfect time to clear out the expired, dried out and simply unidentifiable things in your pantry and the fridge. With Thanksgiving just 9 days away, we’ll need the extra storage space to lay in holiday staples and to get a jump on grocery shopping for turkey day.

Yesterday I was chatting with my produce guy at the local supermarket and he congratulated me for getting an early start on some Thanksgiving Day essentials. He said that last year the store ran out of many items, including carrots and sweet potatoes. I personally know they ran out of pie crust and pumpkin days before Thanksgiving!

So this year it’s essential to get started now on that holiday grocery list. Thankfully, most stores already have Thanksgiving staples on sale. Here are a few tips to help make your way through the aisles – and hopefully eliminate the need for return trips!

1. Make your list based on actual recipes, not what’s in your head. Sure, you may remember that pumpkin pie has pumpkin in it, but does it use condensed milk or evaporated milk?

2. Divide your list into perishable items and non-perishable items, or things with a longer life. Shop for the non-perishable, long life items now to get the best selection. Things like refrigerated pie crusts, canned pumpkin, nuts, frozen veggies, spices and root veggies all fall into this category. Then, schedule time next week Monday or Tuesday to purchase those perishable items like a fresh turkey and fresh herbs.

3. Decide what items you may purchase in generic or store brands, and what items must be your favorite brand. My local store is stocking more and more store brand items and squeezing out national brands. Prices may be a bit lower, and some things are totally comparable. Others, like nuts and veggies, are not the quality I prefer. For ingredients that are the “star” of a dish, I have chosen not to compromise the taste and quality. I may spend a little more on pecans for my pecan pie, but I know I will not be disappointed to serve it to my friends. I’ll go for what’s less expensive for supporting role ingredients.

4. Buy a carton of whipping cream. It lasts for weeks and you never know when you’ll need it.

5. Just in case you forget something, check with your store to see if it will be open on Thanksgiving Day. This way, you’re not scrounging the shelves of a convenience store looking for those crispy fried onions …. (Yes, that was experience speaking.)

Photo © Matty Symons – fotolia.com

Categories: Entertaining, Thanksgiving | No Comments »

Oct 29 2011

NYE Trend: Go Stemless

by Administrator

Stemless champagne flutes are appearing everywhere and they’re sure to be the trendiest pieces of partyware at hip New Year’s Eve parties this year! They’re incredibly stylish and oh so practical. Much less top-heavy than their stemmed cousins, these bubbly vessels are less susceptible to being tipped over by tipsy guests.

Snap up these trendy glasses at stores such as Cost Plus and Pier One (shown) or online at cb2.com. With prices from $2 to $8 each, this is one trend that is also affordable. Cheers to that!

Categories: Entertaining, New Year's Eve | No Comments »

Oct 19 2011

Mummy’s the Word

by Administrator

One of my basic tenets of crafting and decorating is to use what you already have and turn it into something cute, chic or just plain funky for your home, and this project hits all those notes. The other night I was contemplating a plain jar candle and wondering what I could do to add some Halloween charm to it. Voila! The mummy luminaria was born. This project works great with cheese cloth, gauze bandages, or strips of cotton voile and a clear cylindrical vase, a jar candle (or a great re-use of a leftover jar from a candle) or any clean glass food jar. Any size will work! For the eyes, use wiggle eyes (I happened to have some left over from another craft), black buttons or pieces of felt. In other words, for every element of this project … use what you have! No special supplies or equipment necessary.

To begin, cut cheese cloth or cotton gauze fabric into strips. The width will depend on the size of your container. For the large vase shown, I used 4 inch strips, but for a smaller jar candle, cut the strips about 2 inches wide. Gauze bandage material does not need to be cut down.

Wrap your container with at least two or three layers of material depending on its transparency, overlapping the layers for a mummy look. Attach two eyes. I used some tacky putty to stick on my eyes, but glue or double stick tape would work as well. Wrap another layer or two of material around the container, once underneath the eyes and once over the top of the eyes. Tuck in the end and leave a bit of fabric loose. Adjust the layers as needed, tucking or folding as necessary. If using a vase or empty jar, add a candle and enjoy! (Always practice candle safety and never leave a burning candle unattended.)

Categories: Crafts, Decorating, Halloween | No Comments »

Oct 11 2011

Custom Halloween Napkins

by Administrator

For this project I took inspiration from a high-end table runner that had a Halloween night scene printed along the length of the material, which was burlap. I thought about stenciling with fabric paint, but that could be messy and time-consuming; and with the uneven texture of burlap, it could also be difficult. When I saw a package of 6 generously-sized, Halloween orange cotton napkins at my local Cost Plus World Market store for only about $10, all the pieces came together. This is a quick, no-sew way to brighten your Halloween table.

6 cotton napkins
Iron on transfer paper*
Clipart
Iron

1. Open a blank page in your word processing program and insert at least 6 black and white clipart images of your choice. Size the images so they are about the same dimension. (Or, download a sheet of Halloween napkin art here.)

2. Insert a piece of the transfer paper into your printer as directed on the package. In the printer dialog box, select “transfer paper” from the paper type menu or set the printer function as directed by the transfer paper instructions.

3. Print the images and cut them out as close the edge of the image as possible.

4. Place the napkin on an ironing board or a table that is protected with a towel. Place the image, ink side down, on one corner of a napkin and cover with an iron on high setting (no steam) for 10 to 15 seconds (or as directed by the instructions that come with the transfer paper). Remove the paper backing to reveal the image.

Here I’ve printed on one corner of the napkin, but you could easily create a scene along an edge, or fill each corner with an image. You could use the same image on each napkin or create your own theme. You may also use this technique for other holidays and celebrations … the possibilities are endless!


*When purchasing transfer paper, make sure it is for the type of printer you have (such as an ink jet) and for the type of fabric you will be using (colored cotton).

Table setting tip: Layer a white dinner plate with a felt Halloween cut-out (about $1 each at craft stores) and a clear glass dinner plate for instant Halloween flair! And remember, every evening can be a special event when you set a fun table. Why wait for “company”?

Categories: Crafts, Entertaining, Halloween | No Comments »

Oct 3 2011

Ravenous Hallowen Candles

by Administrator

As with many of my craft projects, I am inspired by looks I see in magazines or my favorite home stores. This year, I spied some vintage newsprint candles. I liked a lot about them, except the price: $29.50 each! I knew I could do better. While searching for vintage news clipart online, I was inspired by Edgar Allen Poe, and quickly found a complete verse of his classic poem, “The Raven.” In a few minutes, I had created the perfect candle wrap. (You can access the Raven Candle Template.) Print it on vellum or parchment paper (as I have here) and then get creative!

Here I wrapped a flameless 4-inch diameter candle (center) and trimmed the top edge with a thin black grosgrain ribbon. The paper edge extends a few inches above the candle, but it’s flameless. (Always practice candle safety!) For the pillars, I wrapped a two-inch band of black cardstock around each pillar and cut 1 ½ inch strips of the Raven print, and cut the long edges with deckle-edged shears. Everything is secured with double-stick tape.

The possibilities are limitless. You could frame the image for a quick piece of art, wrap glass votive holders, laminate the sheets as placemats … and it will all have a coordinated look.

Categories: Crafts, Decorating, Halloween | No Comments »

Feb 12 2011

Cocktail of the Month: Pink Velvet

by Administrator

This month, in honor of Valentine’s Day, I created a bevvie reminiscent of red velvet cake. It’s “Pink Velvet” and it’s smooth, creamy and decadent. As a bonus, it’s so delicious, it can double as a dessert!

Pink Velvet

1 shot white chocolate liqueur
1 shot vanilla vodka
Splash of grenadine (or 2-3 drops of red food coloring)

Fill a cocktail shaker halfway with ice. Pour in all ingredients, cover and shake until cold and well-blended. Strain into a chilled martini glass. Serves 1.

Categories: Entertaining, Recipes, Valentine's Day | No Comments »

Dec 28 2010

New Year’s Nibbles

by Administrator

Whether you’re staying in, having a few friends over, or going to a full-on New Year’s Eve bash, satisfying snacks make a good accompaniment for the evening’s libations. Here are a few ideas for a simple buffet that is sure to please your palate and fill your stomach:

Meat and cheese display. Browse the specialty cheese section of your favorite grocery store for a few choices, maybe one bold flavor profile like a garlic cheddar; a creamy, mild Brie; and a middle of road Manchego – mix it up! Add in a dry salami or a prosciutto and serve it all up with some nuts and dried fruits and it’s a buffet on a platter.

Herbed onion focaccia. With some help from the market’s refrigerated section, this crowd pleaser takes about 30 minutes to prepare. (Recipe follows.)

Crostini trio. Three simple spreads – a roasted tomato bruschetta, a Tuscan white bean hummus, and an olive tapenade – can be whipped up in minutes and served with garlic toast. Guests help themselves to their favorites. (Recipes follow.)

As always, have plenty of water and non-alcoholic beverages on hand. If you’re having a party or going to one, be sure to have the number to a taxi service or a safe ride program so you can enjoy your evening knowing you’ll be safe, not sorry, in the New Year.

Herbed Onion Focaccia

1 package (10 to 12 oz.) refrigerated focaccia dough
¼ c. olive oil
1 T. each fresh basil and oregano, chopped
2 or 3 thin slices of red onion, separated into rings

Preheat oven to 350 degrees. Place the focaccia dough on a non-stick rimmed baking sheet and spread it out with your fingers until it’s even. The shape doesn’t matter. Dimple the dough with your fingertips and then prick with a fork 12 to 15 times. Brush the dough with the oil and then sprinkle with the herbs and onion. Allow the dough to rest 15 minutes. Bake 13 to 15 minutes until it’s golden brown. Allow the focaccia to cool on the pan at least 20 minutes before cutting into wedges to serve.

Crostini Trio

Garlic Toast

1 French baguette
2 cloves garlic

Slice the baguette at a slight angle into ½ inch pieces. Heat a grill pan over high heat and place the bread slices on the grill pan, turning once when nicely browned. Remove the bread slices and, while still warm, rub with garlic clove. Allow to cool.


Tuscan White Bean Hummus

Creamy, garlicky and satisfying. You may never go back to chickpea hummus again.

2 cans cannellini beans
3 cloves garlic
½ c. fresh oregano leaves, loosely packed
1 lemon
1 t. salt
½ t. black pepper
¼ c. olive oil

Rinse and drain the beans. Place the beans, garlic, oregano, the juice of 1 lemon and the salt and pepper into the work bowl of a food processor. Process until the beans are broken down and nearly smooth. With the processor running, drizzle the olive oil through the food tube of the processor until the mixture is smooth and thick. Taste for seasoning and adjust. Cover and refrigerate at least 2 hours to blend. Yield: 2 ½ c.

Olive Tapenade

This spread also makes a great puttanesca sauce for linguine pasta.

1 6 oz. can whole black olives
1 5.75 oz. jar green olives
1 or 2 cloves of garlic (to taste)
6 sundried tomatoes, packed in oil
¼ c. grated parmesan cheese
Pinch of red pepper flakes
¼ c. olive oil

Place all ingredients except the oil in the work bowl of a food processor. Process until the olives are finely chopped. With the processor running, drizzle the olive oil through the food tube of the processor until the mixture just holds together. Yield: 2 c.

Roasted Tomato Bruschetta

Fresh summer tomatoes make the best bruschetta, but in the winter, a quick roasting brings out the flavor of the tomatoes.

1 container grape tomatoes
3 garlic cloves, peeled
Salt
Pepper
Olive oil
¼ c. chopped fresh basil

Preheat oven to 375 degrees. Place the tomatoes and garlic on a rimmed baking sheet and drizzle with olive oil, just enough to coat, about 2 T. Sprinkle with salt and pepper and mix to evenly coat the tomatoes. Roast in the oven for 15 minutes, shaking the pan every 5 minutes. Remove from oven and allow to cool. Discard the garlic. Cut the tomatoes in half, allowing the skins to slip off. Strain the tomatoes if necessary and mix with the basil in small bowl. Yield: about 1 ½ c.

Categories: New Year's Eve, Recipes | No Comments »

Dec 20 2010

Ideas to Host a Dessert Buffet

by Administrator

Tasting parties are all the rage right now. Retailers such as Pier 1 and Cost Plus have entire lines of dishware and cutlery designed for small cocktail buffets. Why not keep a tasting or “small bite” theme but make it dessert? This could easily be a post-Christmas dinner dessert course or a standalone party for New Year’s Eve. With my rule of “make three, buy three,” putting together the menu is a snap. Here are a few ideas.

Make
- Marsala Pear Mini Trifles (recipe follows)
- Chocolate Mousse (recipe follows)
- Christmas cookies
- Peanut butter balls
- Whiskey balls
- Candied pecans

Buy
- Butter cookie variety pack
- Frozen mini éclairs or cream puffs
- Chocolate-covered popcorn
- Mini cupcakes

Make a pot of coffee and a pot of decaf (keep the coffee in thermal cafes for easy serving) and have dessert wines and Champagne or sparkling wine on hand as well.

Shot glasses, demitasse cups or small ramekins are ideally-sized for a tasting party, and demitasse or cocktail spoons and forks are now available at a variety of retailers and price points. Of course, never be afraid to use disposal dishware or utensils!

Marsala Pear Mini Trifles

The pears and the pudding may be made ahead of time, stored in the fridge and assembled in minutes.

2 large pears
1 ½ c. Marsala wine
¼ c. sugar
1 t. vanilla
1 cinnamon stick
½ t. whole cloves
½ t. whole allspice
1 strip lemon peel
1 frozen pound cake, thawed
1 small package vanilla pudding, prepared according to the package

Peel the pears and cut in half lengthwise. Remove the core (I use a melon baller) and the tough stem fibers. Heat the wine in a medium saucepan over medium heat. Add the sugar and stir to dissolve. Add the vanilla, cinnamon stick, cloves, allspice and lemon peel and bring the mixture to a boil. Add the pears, cut side down. Reduce heat and simmer 10 minutes. Turn the pears over and continue to simmer until the pears are just tender when pierced with a paring knife. Remove the pears and allow to cool slightly. Strain the cooking liquid and return to the pan. Reduce the liquid over medium heat until it’s a thick syrup, about five minutes. Meanwhile, dice the pears into small pieces. Add a tablespoon of syrup to the pears and toss to coat.

To assemble, cut 8 slices of pound cake about 3/8 inch thick. Cut pieces of the cake to fit into your serving dishes, 2 slices per dish. Place a piece of poundcake on the bottom of the serving dish, and drizzle with the Marsala syrup. Layer in a spoon of the vanilla pudding, then a layer of pears. Repeat the layers: cake, syrup, pudding and pears, finishing with the pears. Makes 8 mini servings.


Chocolate Mousse

I first made chocolate mousee from a recipe in Bon Appetit magazine when I was a teenager. It’s one of my favorite desserts. I adapted this recipe from a recipe I found in a chocolate bar wrapper in Paris in 1993.

8 oz. semisweet chocolate bars
4 whole eggs, plus one egg white
3 T. butter
2 t. vanilla
1 T. instant coffee
Pinch of salt

Melt the chocolate slowly in a double boiler. (If you don’t have a double boiler, place a heat-proof mixing bowl over a pan of hot, not boiling, water.) Separate the eggs, and beat the 4 yolks lightly. When the chocolate is completely melted, add a spoonful of chocolate to the yolks and stir quickly to temper the eggs. Then add the eggs all at once to the chocolate and stir quickly. Add the butter, vanilla and coffee and stir to combine. Beat the 5 egg whites with a pinch of salt at high speed with a hand mixer until stiff peaks form. Gently fold the egg whites into the chocolate mixture in batches until the egg whites are well incorporated. (Do not beat or vigorously stir the whites!) Divide the mixture into serving dishes and refrigerate a minimum of 4 hours. To serve, top with whipped cream and garnish with mini chocolate chips, a dusting of cocoa powder or shaved chocolate.

Categories: Christmas, Entertaining, Recipes | No Comments »

Dec 13 2010

Spicy Mexican Hot Chocolate

by Administrator

Christmas in Mexico is celebrated more Nativity scenes than with Santa Claus. The familiar Christmas greeting “Feliz Navidad” translated literally means, “Happy Nativity” in honor of the Christ child.

December 16th marks the beginning of a 9-day celebration known as “Las Posadas” (“the inns”) which commemorates the journey of Joseph and Mary to Bethlehem. Each evening, one family in the neighborhood plays the innkeepers as a group of neighbors, acting as Joseph and Mary, shepherds and angels, try to find lodging for the night.

The innkeepers initially refuse and then allow the celebrants inside their home where they pray, sing carols and feast. This goes on until Christmas Eve when the Christ child is finally placed in the nativity scene, and Christmas Day is welcomed at a Mass at midnight.

To bring a bit of Mexican tradition home, try this Mexican hot chocolate. It’s thick and rich with just the right amount of spice. Mexican chocolate is sweetened and flavored with cinnamon and almond. If you can find it, use one 3 oz. disk in place of the chocolate, cinnamon and almond extract.

3 oz. semisweet chocolate
3 c. skim milk
2 T. sugar
2t. cinnamon
1 t. vanilla extract
¼ t. almond extract
½ t. nutmeg
¼ t. chili powder
10 whole cardamom pods
10 whole cloves
½ t. whole coriander seeds

Chop or break up the chocolate into small pieces for easier melting. Place the cardamom pods, cloves and coriander seeds in a tea infuser ball. In a large, heavy saucepan, combine the chocolate, milk, sugar, cinnamon, vanilla, almond extract, nutmeg and chili powder. Add the infuser ball and secure it to the side of the pan. Stir constantly over medium high heat until the chocolate is melted and the milk is very hot (but not boiling). Cover and allow to steep 5 minutes. Remove the infuser ball and whisk the hot chocolate (this will dissipate the light skin that forms on the surface; that’s normal and won’t affect the beverage). Ladle into festive mugs. Serves 6.

Categories: Christmas, Recipes | No Comments »

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