Debi Lilly, A Perfect Event, Holiday 2016

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a perfect event



photos: carasco photo, alissa pagels, simply by suzy, roots of life

3050 north lincoln avenue - chicago - - 773.244.9333


this season (and always) we’re grateful for dear friends (like Paul, who made our holiday photoshoot so gorgeous, checking hundreds of flowers in boxes turned luggage all the way from Miami!)

when you choose joy you feel good & when you feel good, you do good & when you do good it reminds others of what joy feels like & it just might inspire them to do the same. @DebiLilly

photo credit Maypole Studios

contents DIY Holiday 10 Holiday Brunch for a Bunch 32 Pomp & Circumstance 44

All We Want for Christmas 92 Quality Time in Quebec 102 Baking up the Holidays


The Holiday Table 46

Holiday Home Design Resolutions 132

Cooking up a Happy Holiday 70

New Years Black & White Ball 142

Venice in Winter 78



interior designer

skincare expert

Named Best in Design/Best in Customer Service by Houzz, her style's defined by a long love affair with European architecture.

Chicago's top skincare expert, Leah Chavie of Leah Chavie Skincare Boutique, has worked for 20 years on some of the Windy City's most recognizable faces.


Whisk Together Inventive Home Entertainer. Dynamic World Recipe Champion. Food Writer. The founder of Yummie Nation and you have recipe for all things pretty & yummie!



Her blog, Tongue in Cheek, is woven from her experiences of living in the south of France. Her tales are of linens, letters, vintage scraps & moments of these objects whispering in her ear.

We dare you to keep up with Kenny. His connection between art and photography, plus love of travel and culture, means he spans the globe snapping hundreds of weddings and destination events.



diy holiday by lotta rodriguez

photos by mariel hannah

diy holiday wreath materials:

twig wreath long lasting fresh accents: leaves, greens, berries last minute fresh to add in before guests arrive: flowers

Step 1:

cut leaves, greens, berries and tuck into wreath. hang wreath onto door, so ready set for the holiday!

Step 2:

add fresh flowers hours before guests arrive, for a finishing touch. et, voila!

ready for the holidays!

light up the holiday home

now trending:

candles, candles, candles, candles! add tapers into fireplace or mantle for instant style (make sure candles placed very securely inside candle holders, or use led battery operated candles for safety).

accent guest bedrooms with candles and flowers for a welcome holiday touch

A Styled Holiday

dress up holiday cookies as clusters tied with twine on platters, placesettings as favors or placecards


grapevine napkin rings go holiday chic with a touch of fresh rosemary, stripey twine and personalized nametags, as gift tags or placecards at the table

Recipe on next page!

fill your home with holiday happy and the scent of cinnamon on the stove!

Spiced Holiday Elixer

1/2 orange, sliced 2 cinnamon sticks, broken in half 1/2 cup of fresh canberries 1 teaspoon cloves, whole or ground 1 teaspoon nutmeg place into a pretty saucepan on the stove, cover with water. simmer, on low, and enjoy a home filled with the scent of the season. continue to add water, as needed.

Lemon Rosemary Elixer 1 lemon, sliced 2 sprigs of fresh rosemary 1 teaspoon vanilla

place into a pretty saucepan on the stove, cover with water. simmer, on low while enjoying the holidays.

Holiday Brunch for a Bunch by Chef Billy Parisi

Walnut Pumpkin Oatmeal Ingredients 1/2 cup of Bob’s Red Mill Steel Cut Oats 1 1/2 cups of water Kosher salt to taste 1 tablespoon of unsalted butter 3 tablespoons of canned pumpkin 2 tablespoons of brown sugar 2 tablespoons of Bob’s Red Mill pepitas 2 tablespoons of walnuts

Instructions Bring the water to a boil in a medium size pot and mix in the steel cut oats. Turn the heat to low and occasionally stir for 20 to 25 minutes or until the oats are al dente and the water is absorbed. Next, stir in the salt and butter until mixed in. Mix in the pumpkin once it’s done and top off with brown sugar, pepitas and walnuts.

Avocado Yogurt with Muesli & Berries Ingredients For the Yogurts: 2 pitted peaches 2 tablespoons of melted butter 2 tablespoons of honey 2 cups of full fat Greek yogurt 1/2 avocado, peeled and cored 1 teaspoon of fresh lemon juice 2 tablespoons of light agave For the Cereal and Toppings: 2 cups of Bob’s Red Mill Muesli Cereal Optional Toppings include: sliced banana, strawberries, raspberries, golden raspberries, blackberries, blueberries, kiwi and edible flowers Instructions Preheat the oven to 400°. Place the pitted peaches skin side down on a sheet pan lined with parchment paper and brush the tops with melted butter and roast in the oven for 20 minutes or until they are softened and lightly browned. Chill Completely. Once they are chilled blend them in a blender with honey and 1 cup of yogurt until pureed and keep cool. Next, add the remaining 1 cup of yogurt, 1/2 avocado, lemon juice and agave to a blender and blend until pureed. Keep cool. To Plate: Layer the muesli cereal with both yogurts and top off with sliced bananas, strawberries, raspberries, golden raspberries, blackberries, blueberries, kiwi and edible flowers.

Holiday Breakfast Bowl Ingredients

14 tablespoons of olive oil 3 pounds of shredded Yukon gold potatoes 1 bunch of trimmed asparagus 10 slices of prosciutto ham 2 15-ounce cans of strained chickpeas 1 teaspoon of ground turmeric 1 teaspoon of ground cumin 16 ounces of whole milk ricotta zest of 1/2 lemon 1 teaspoon of honey 1 teaspoon of smoked paprika 1 teaspoon of crushed red pepper flakes 1/2 cup of Bob’s Red Mill Hemp Seed Hearts, toasted Garnish with fresh dill leaves, sliced avocado and Kalamata olives 8 poached eggs Kosher salt and fresh cracked pepper to taste


In a large sauté pan or griddle on high heat with 3 tablespoons of olive oil sear the potatoes until golden brown and cooked through out. Season with salt and pepper and keep warm. Next, divide the asparagus into 10 stacks and wrap each of them in prosciutto ham. Coat them in 2 tablespoons of olive oil, salt and pepper and place them on a sheet tray lined with parchment paper and roast them in the oven at 400° for 120 to 12 minutes. Remove and keep warm. Using a large mortar and pestle mash the chickpeas, 2 tablespoons of olive oil, turmeric, salt and pepper until smooth and slightly chunky. Set aside. Using a standing mixer with the whisk attachment, whip the ricotta, lemon zest, honey and salt and pepper on high speed until light and fluffy, about 2 to 3 minutes. Keep cool. Using a small mortar and pestle mash the paprika, red pepper flakes and 6 tablespoons of olive oil until it is bright red. Set aside. To plate: Layer with hash browns, mashed turmeric chickpeas, whipped ricotta, chili oil and poached eggs. Season the eggs with salt and pepper. Serve alongside roasted prosciutto asparagus bundles, sliced avocado, Kalamata olives and fresh dill leaves. Sprinkle the toasted hemp hearts over top.

Sausage Hash with Fried Eggs Ingredients For the Hash: 2 tablespoons of olive oil 4 sliced russet potatoes 1 sliced sweet potato 1/2 chopped red bell pepper 1/2 chopped green bell pepper 1/2 chopped yellow bell pepper 1/2 chopped red onion 3 chopped cloves of garlic 2 sliced links of Butterball Every Day Smoked Turkey Dinner Sausage Kosher salt and fresh cracked pepper to taste

For the Eggs: 2 tablespoons of butter 4 eggs Kosher salt and fresh cracked pepper to taste

Instructions In a large cast iron skillet on high heat with olive oil add in the potatoes and cook until browned and softened, about 15 minutes. Next, add in the peppers, onions and garlic and cook for a further 5 minutes. Finish by adding in the sliced sausage and salt and pepper and cook for 2 more minutes. Keep warm. Add 2 tablespoons of butter to a non-stick frying pan and cook 4 eggs to your desired style and doneness. Season with salt and pepper. To Plate: Place the eggs on top of the hash. Garnish with sliced chives.

Whole Wheat Blueberry Pancakes Ingredients For the Pancakes:

3 cups of Bob’s Red Mill Whole Wheat Pastry Flour 3 tablespoons of sugar 1 tablespoon of baking powder 1 1/2 teaspoons of baking soda pinch of salt 1 1/2 cups of milk 1 cup of Greek yogurt 1/4 cup of melted unsalted butter 3 eggs 2 teaspoons of vanilla For the Toppings:

4 tablespoons of unsalted butter 2 cups of fresh blue berries 1 cup of heavy whipping cream 2 tablespoons of sugar maple syrup for serving

Instructions For the pancakes: In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, milk, yogurt, melted butter, eggs and vanilla until completely combined. Next, add a small amount of butter to a griddle or large frying pan over medium heat and add in 4 to 6 ounces of batter into the pan. Next add 12 – 15 blueberries right on top of the batter in the pan. Cook the pan cakes for 2 to 3 minutes or until it begins to bubble and is lightly browned on the other side and flip. Cook for a further 2 to 3 minutes and then set aside. Repeat the process until the batter is gone. For the toppings: Whisk the whipped cream and sugar in a bowl until medium peaks are formed. To serve: Top off the pancakes with whipped cream, remaining fresh blueberries and maple syrup.

Smoothies + Baked Eggs Ingredients For the Eggs:

6 eggs 1/2 cup of heavy whipping cream 2 slices of prosciutto ham, thinly sliced 1 cup of roasted cherry tomatoes 1/2 cup of sliced reconstituted porcini mushrooms 1 cup of baby spinach 1 cup of shredded cheddar cheese 1/2 cup of boursin cream cheese 2 tablespoons of chiffonade fresh basil Kosher salt and frech cracked pepper to taste For the Smoothie:

1 cup of full fat Greek yogurt 1/2 cu of whole milk 1 tablespoon of honey 1/2 cup of oats1 cup of assorted strawberries, blueberries, raspberries and blackberries

Instructions Eggs:

Preheat the oven to 400°. In a bowl whisk together the eggs, whipping cream and salt and pepper until light and fluffy. About 3 to 4 minutes. Next, fold in the sliced prosciutto, tomatoes, mushrooms, spinach, and cheddar cheese and pour them evenly into ramekins that have been sprayed with non-stick spray. Top off with the boursin cream cheese. Bake them at 400° for 20 to 25 minutes or until they are cooked through and lightly browned on top. Garnish with fresh chiffonade basil and serve immediately. Smoothie:

Place all ingredients into a blender and blend on high speed until smooth.

Pomp and Circum


by sty


3 5



1. Whip Stitch Edge Fur Felt Fedora, $287, 2. Slim-Fit Double-Breasted Wool Coat, $4280, 3. Enamelled 18-Karay Gold Ruby Cufflinks, $3915, 4. Blue and Red Waistcoat, $139, 5. Saint Laurent ‘Velvet Derby Shoes’, $995,



ylist Eric Himel

1 5 4



1. Jose & Maria Barrera ‘Scroll Chandelier Clip Earrings’, $390, 2. Pleated Metallic Brocade Skirt, $1790, 3. Aquazzura Velvet Sandals, $895, 4. GG Marmot Matelassé Mini Bag, $1790, 5. Pearl Rope Cuff, $175,

The Holiday Table by Debi Lilly Design copper + velvet

They’re ba-ack!

Our favorite velvet pumpkins (and new baby acorns too) are in Safeway Albertsons stores now and our gold charger plates make the perfect glamorous setting

photography Emilia Jane venue DL Lof t

Season’s Hottest Design Trend:

Copper. Cluster vases filled with our Debi Lilly Design bouquets down center of the table with candles, pumpkins for instant style.

Place velvet pumpkins and acorns on placesettings for luxe favors or placecards

Add a sprig of eucalyptus to each setting for an organic touch!

Our premade bouquets are so easy: Just chop stems and drop into your favorite vase!

Quick change all oranges to reds for instant DIY Christmas style, switching out candles, florals for lush holiday hues

Holiday Trend:

gold leaf and dipped metallic accents

Add a sprig of pine or hypericum berry to settings for fast, easy elegance

A pale wintery blue and white hue is perfect for Hanukkah, New Year’s Eve

Happy Holiday Hostess Gifts: All right inside the grocery - so gorgeous!

Cooking up a Happy Holiday

shrimp & pancetta gravy by Ally Phillips, Ally’s Kitchen

Ingredients 1 package (3 oz.) pancetta, fried, remove pancetta & crumble (set aside), reserve drippings in skillet 2 Tbl. butter, salted 1 lb. large shrimp, tail on, deveined ½ cup white wine, chardonnay 2 Tbl. all-purpose flour 1 cup chicken broth 1 tsp. coarse ground pepper ¼ tsp. red chili flakes 2 Tbl. fresh Italian parsley, chopped Sea Salt to taste Instructions Over medium heat, melt the butter in the skillet with the pancetta drippings. Add the shrimp and cook on each side about 90 seconds. Immediately remove shrimp to a plate using a slotted spoon or spatula. Keep heat on medium. Add the wine and deglaze skillet and let it sizzle about 2 minutes. Whisk in the flour making a paste and cook for about 90 seconds whisking the entire time. Slowly add in the chicken broth and blend well. The gravy should thicken. Add the pepper and chili flakes. Turn off heat. Add the shrimp into the skillet, fresh parsley and crumbled pancetta. Cover with a lid and let it sit on the warm blaze about 3-5 minutes. Notes As the gravy cooks and simmers, it will darken. Serve the shrimp/gravy over grits or rice. If gravy is too thick, just add more chicken broth. It’s important not to overcook the shrimp. It will steam in the gravy when covered.

love bird garlic chicken Ingredients Preheat oven to 425 2 1/2 to 3 lb. whole organic chicken, cut in half center breast bone 2 tsp. sea salt 1 tsp. coarse ground pepper 2 Tbl. butter, salted 2 limes, divided, one cut into about 6 round slices, one cut in half for squeezing 4 garlic cloves, smashed 3 bay leaves 2 cups chicken broth 2 tsp. peppercorns Instructions Rinse and pat dry with paper towels the chicken. Sprinkle on both sides the salt and pepper. Set aside on a clean plate. Heat a 10-12� cast iron skillet on medium high heat. When hot, melt the butter. Put the chicken in, skin side down first. Pan sear for about 3-4 minutes. Use tongs, and flip to the underside and sear another 3-4 minutes. Remove from heat. Tuck the lime slices under the chicken and wings. Squeeze the juice of the second lime on the chicken. Put the garlic cloves and bay leaves on the chicken. Add the chicken broth around it. Sprinkle on the peppercorns. Use heavy foil and cover the skillet well. Roast in a preheated 425 oven about 50-60 minutes (internal temperature 165). Remove. Leave covered and cool about 15 minutes. Ready to serve.

cumin coriander chop salad

Ingredients 1 package (9.6 oz.) Dole Chopped Salad (I used the Bacon & Bleu, but you won’t be using the bacon and blue) 3 cups corn, fresh, cooked and cut from cob 1 cup cucumber, diced 1 tsp. cumin seeds 1 tsp. coriander seeds 1 tsp. sea salt 1 tsp. coarse ground pepper 1 large lime, juice 4 Tbl. extra virgin olive oil 1 tsp. whole peppercorns (I used pink.) Instructions Combine the chopped salad, fresh corn cut off the cob (that’s been cooked) and cucumbers in a large mixing bowl. Add the cumin and coriander seeds, salt, and pepper. Toss and blend with your hands. Squeeze the lime juice on the mixture. Drizzle on the olive oil. Toss and blend. Top with the whole peppercorns. Refrigerate about an hour before serving.

apple fig custard open faced pie

Ingredients Preheat oven to 350 Makes: One 9 ½ x 13 sheet cake pan 1 box puff pastry (6 pieces), room temperature, divided 3 Tbl. butter, salted and room temperature for easy spreading 1/2 cup sugar, divided 4 large apples, honey crisp or pink lady, sliced into thin wedges, peel on ¼ cup lemon juice 3 eggs, divided 1/3 cup heavy cream 1/3 cup milk, 2% ¼ cup fig jam 1 tsp. allspice 1 Tbl. turbinado sugar

Instructions Grease the sheet cake pan well. Take 5 pieces of the pastry and pat into the bottom of the pan. Let about 2+” lap over the edges. Slather the butter on the pastry in the pan. Sprinkle with onefourth cup of sugar. Put the apple wedges in a bowl. Toss in the lemon juice. Layer into three rows in the pan. Sprinkle on one-fourth cup of the sugar. In a small bowl (or 2-cup measuring cup), whisk together well two eggs, cream, milk, fig jam and allspice. Pour on the apples. Cut the remaining piece of puff pastry into five long pieces (about ½ to 1 inch strips). Lay across top of the apples tucking in the end pieces and then pinching together the strips making a rippled effect. Brush the crust with the white of the remaining egg (it’s ok if you get some of the yolk in there). Then sprinkle the crust with the turbinado sugar. Bake in a preheated 350 oven for 35 minutes. Remove and let cool. Notes This pie is perfect for breakfast! Try serving it with crumbled bacon on top! Offer up ‘toppings’ when serving similar to a baked potato or taco bar. Things like shredded cheddar cheese, bacon crumbles, bleu cheese crumbles. Get creative!

Venice in Win

nter by Studio Pessemier

As we took the Vaporetto down the Grand Canal to our apartment at Accademia, we both knew we had made the right choice. In January 2015, Blair and I spent a month in Venice, Italy. I had written to dozens of agencies asking if we might rent an unoccupied house and paint the “wintry fog of Venice” for thirty days. We had two responses we felt we could afford, shaving off a couple of days, and hauled painting supplies, dog and selves to the city. We read the wonderful John Ruskin book, “Stones of Venice” just before we arrived. It was as timely and clever as if it were written at the turn of the current century, rather than in the 1850s. Venice is a city of juxtapositions: East meets West; Byzantine meets Gothic meets Renaissance. Arabesque style provides humor to the sober Renaissance. It is happy.

We walked to the market to buy food for dinner which we made at home most days. Each little bridge and byway brought on a new round of ooohs and aaahs. And no cars. There are no vehicles at all in Venice: not even bicycles. And in January – very few tourists. The colors of Venice are different than any place I have ever been. The water, in January, was inherently turquoise; the swirling atmosphere was “touchable”; the sky color changed throughout the day, from pinks and yellows to blues and greys to purples and corals. When you look through a passageway, a magical splash of color and movement emerges at the end.

Now we are living in Italy, and can drive to Venice in less than three hours. We just rode around on the Vaporetto this Saturday, scoping out new painting sites. It’s warmer in October, but not as romantic as in solitary January.

All we for Chr

Live in Paris t

with Debi Lilly &

want ristmas

this January

& Doni Belau!

Go behind the scenes inside Maison Objet the world’s gold standard design show, shop the winter sales, and live inside the former villa of Toulouse Latrec, La Grand Pigalle Hotel. January in Paris marks the sales at every store in Paris. You’ll save from 40-70% off all fall and winter lines at every clothing boutique, department, gift and home store. This, as well as affordable airfare, make January one of the most opportune times for a girls’ trip. In addition, we’ll be guided around the influential trade show Maison & Object by Debi Lilly and meet some of the most important designers exhibiting their wares from fragrances to fashion to antiques and fabrics. Debi is the party planner to the stars, think Oprah Winfrey, Martha Stewart and Lady Gaga, and goes each year to the Maison & Object fair to get French inspiration for her design work. We’ll fill in the gaps with several museum shows, a lesson in French flower arranging plus we’ll fill up on wonderful wine and gourmet food from the most talented chefs in Paris.

The Girls Guide to Paris difference: Our specialty is Ladies-only trips in French regions that are handpicked by Girls’ Guide to Paris founder Doni Belau using local expert guides and instructors. We mix it up! Unlike other trips that just offer cooking, adventure, history, shopping or wine-tasting – we do a little bit of everything. During our Paris trip we’ll get some great deals as we shop the sales and we’ll tour the Maison & Object Fair with an entertaining and lifestyle expert. We’ll also learn how to create a French-tied bouquet and check out the latest museum shows and sample some of the newest Parisian bistros. Our philosophy is to delve deep into the spirit of the city or region, meeting as many locals as we can during our stay. We do not believe in rushing around to a different spot and packing up each day, rather we stay in one location and explore the are from there making the trip that much more relaxing. We’ll visit the exclusive for the Trade Only fair that is one of the world’s finest.

Wake up in your hotel to warm croissants, meet a local florist who does the displays for the American Embassy and raise a glass of champagne to toast your newly made friends. Gourmet meals and wines are chosen based on demanding “foodie” tastes and include high-quality local ingredients made with passion. Most meals are included. The Paris trip will be hosted by Doni Belau, and her friend Debi Lilly, Chicago’s answer to Martha Stewart. She’s the who’s who of event planners and has worked with Lady Gaga, Martha Stewart and Oprah to name a few. She goes every year to Paris and to the South of France for inspiration. Days : 6 Cost : $3500 (less $500 if you share a room with a friend)

Live inside the home of Toulouse Latrec, now the uber chic le Grand Hotel Pigalle The infamous design team Experimental Cocktail Clubs has gone hotel, and just launched the brand new Grand Hotel Pigalle, the home of our Girl’s Guide to Paris Tour. Bien sur, there is a cocktail zone built into each bedroom... French designer Dorothee Meilichzon combines patterns to excess, along with houndstooth fabrics, graphic prints, serif typefaces, curvy sofas, industrial lighting and 1950s furniture.

Join us, and check right in. Paris is waiting for you.


by Am y Boy

Time in Quebec

yle, Am y Boyle Photography


n a season of thanks and gratitude, I am happy to reflect on a recent trip to Quebec City with my son, Colin. We have a family tradition in our house of four sons, that we take a mother son trip freshman year and senior year. This year, to celebrate Colin’s graduation, we chose Quebec City.

I opted to edit these photos in sepia because as we strolled the streets, I truly felt that we could have been time traveling. The city was incorporated in 1608 and its elegance and grandeur is still felt today. Some more modern changes are the Québec Public Market with all its wonderful offerings and the Ma Langue Aux Chats, a truly “purrfect” spot for coffee and cat lovers. Beauty is everywhere, with stunning gardens and incredible architectural details.

There are so many wonderful dining options and shops to grab the essential picnic basket filled with delectables. One of our favorites dining experiences was at The Aux Anciens Canadiens which was established in 1675. Get there early as there is always a wait! Only a two hour flight from Chicago, with all the charm you could hope for. We certainly will be back! Merci beaucoup, Quebec City!

Baking up the Holidays with Grandbaby Cakes Jocelyn Delk Adams

Citrus Champagne Cocktail INGREDIENTS: 1 ounce chilled pomegranate juice (2 tablespoons) 1 ounce chilled fresh orange juice (2 tablespoons) 3 ounces chilled champagne (6 tablespoons) 1 teaspoon pomegranate seeds INSTRUCTIONS: Pour juice and champagne into glass, top with pomegranate seeds to garnish.

Brunch tastes better with fruit herb waters - Pineapple Mint is Jocelyn’s favorite!

A charcuterie board makes fast, fabulous bites for brunch, lunch or dinner. On a cutting board mix cheeses, olives, salami, dried fruit, nuts and more!

Spiced Pumpkin French Toast Ingredients: 3 Safest Choice eggs 3 tablespoons canned pumpkin 3 tablespoons heavy cream 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon Pinch ground nutmeg Stale Challah bread loaf, sliced Butter for skillet Instructions: Whisk together Safest Choice eggs, pumpkin, heavy cream, brown sugar, cinnamon and nutmeg until smooth. Carefully dip one side of each slice of bread into egg mixture letting it soak into the bread for a few seconds then repeat on the other side. Set aside each slice. Heat butter in a skillet until melted and starting to bubble. Add each slice of bread to the skillet and saute’ in butter until golden brown. Repeat on other side then remove and set aside. (Tip: I like to turn the oven on to 225 and add the french toast to a baking sheet to keep it warm until all slices are done). Repeat with all slices then serve. Serve hot with butter and syrup if desired.

Chicken & Waffles Ingredients: Buttermilk Waffles Recipe Ingredients (Find it Here!) 8 chicken wings 2 cups buttermilk 2 teaspoons hot sauce 2 teaspoons Worcestershire 2 cups all-purpose flour 1/2 cup cornmeal 4 tablespoons cornstarch 3 tablespoons seasoned salt 2 teaspoons paprika 2 teaspoons black pepper 1 teaspoon garlic salt 1 tablespoon onion powder INSTRUCTIONS

Add chicken wings to a ziploc bag. In a medium sized bowl, whisk together buttermilk, hot sauce and worcestershire sauce and pour mixture over chicken in ziploc. Seal bag and marinate in refrigerator for at least 2 hours or up to 8 hours (overnight). While chicken marinades, prepare buttermilk waffles batter according to instructions HERE. When you are finished marinading chicken, add flour, cornmeal, cornstarch, seasoned salt, paprika, black pepper, garlic salt and onion powder to a paper bag and shake to blend well. Remove chicken from marinade and dip into seasoned flour thoroughly coating each wing. Add wings to a baking sheet. Once finished coating chicken, place in refrigerator. Add 1/2-1 inch of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. While oil is warming, also turn on oven to 275 degrees. (This is my test for knowing when the oil is ready: My mom always tossed a tiny bit of flour in the oil and if it began to fry and sizzle the oil was ready). Fry four wings at a time making sure to not overcrowd the pan. After each side is golden brown, put the pan’s top on the chicken to steam and make sure the inside of the chicken is done. Remove the top and continue to fry outside until it is crispy. Remove wings and place on paper towels to drain. Place wings on a baking sheet covered with parchment and add to oven while finishing the other wings. Fry the remaining chicken and drain and add to oven. Add the remaining wings to the oven. Add butter to waffles and allow to melt. Lastly, layer each finished waffle with two chicken wings, drizzle with warm pure maple syrup and sprinkle with confectioner’s sugar and parsley to serve.

Shrimp and Corn Chowder Ingredients: 1 pound unshelled large shrimp (21/25 count), peeled and deveined, shells reserved 1 sweet onion, coarsely chopped 1 carrot, coarsely chopped Scraped kernels from 4 ears fresh sweet corn (about 2 cups), cobs reserved and halved 2 cups water 2 teaspoons pure olive oil 1 poblano chile, cored seeded and chopped 3 stalks celery, chopped 1 sweet onion, chopped 2 garlic cloves, chopped 1 large russet potato, cut into 1/2 inch cubes (about 6 ounces) 3 springs fresh thyme, leaves only 2 bay leaves, preferably fresh Coarse kosher salt and freshly ground pepper 2 tablespoons unbleached all-purpose flour 2 cups 2 percent milk 12 grape tomatoes, quartered, or 1 ripe tomato, cored and chopped 1/4 cup chopped fresh flat-leaf parsley Smoked paprika, for garnish INSTRUCTIONS Put the shrimp shells in a medium pot and add the coarsely chopped onion, carrot, and halved corn cobs. (It’s all about building layers of flavor.) Top with 2 cups of water. Bring to a boil over medium-high heat and decrease the heat to simmer. Cook until the broth is slightly colored and smells lightly sweet, about 5 minutes. Strain into a bowl, discarding the solids, and set aside. Heat the oil in a large pot over medium heat. Stir in the poblano, celery, chopped onion, potato, and reserved corn kernels. Add the thyme, bay leaves, 1/2 teaspoon salt, and a few grinds of pepper and cook, stirring, 5 to 7 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the shrimp stock and milk, then cover and bring to a boil over medium-high heat. Uncover, decrease the heat to medium-low, and gently simmer until the vegetables are tender, about 15 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves. To finish the soup, in the stockpot, using an immersion blender, puree the soup. Or, ladle the soup into a blender and puree until smooth, a little at a time. Leave it coarse and chunky if you prefer a more rustic soup or puree until smooth for a more elegant soup. Taste and adjust for seasoning with salt and pepper. If needed, rewarm the soup over medium-low heat. Stir in the reserved shrimp and tomato; cook until the shrimp are opaque, about 2 minutes. Add the parsley and taste and adjust for seasoning with salt and pepper. Divide among warmed bowls and sprinkle with paprika. Serve immediately.

Nana’s Italian Pot Roast Ingredients: 2 pounds pot roast, beef shanks or short ribs Salt and pepper to taste 3 tablespoons extra virgin olive oil 1 1/2 cups chopped onion 2 tablespoons minced garlic 1 (28 ounce) can crushed tomatoes 1 (15 ounce) can tomato sauce 1/3 cup red wine 1 cup chicken stock 2 tablespoons Italian seasoning and herbs 2 tablespoons granulated sugar 1/2 teaspoon crushed red pepper flakes 1 pound rigatoni pasta Garnish: chopped parsley and parmesan cheese

INSTRUCTIONS Preheat oven to 300 degrees. Liberally season both sides of beef with salt and pepper. Don’t be shy. They will need lots of flavor. Add olive oil to large pot over medium high heat on stove. Once olive oil is hot, add beef to pot and deeply brown on all sides then remove from pot. Scrap the bottom of the pan to get the flavor back into the oil. Next add chopped onion and sweat them for a few minutes until they start to soften and turn golden. Add in minced garlic and only cook for 1 minute. Pour in crushed tomatoes, tomato sauce, red wine, and chicken stock. Stir in Italian seasoning, sugar, red pepper flakes and salt and pepper to taste. Bring sauce to a simmer. Lastly return browned beef to pot and submerge in the sauce. Bake covered for 3 1/2- 4 1/2 hours or until beef is cooked through, tender and falling off the bone and sauce has thickened. This will depend on the thickness of beef. Remove pot from oven and gently ladle the oil off the top of the sauce which has settled. Simmer over medium low heat to thicken sauce. Cook pasta according to instructions on package and drain. Serve completed gravy by adding pasta to serving platter, topping with meat and gravy and garnishing with chopped parsley and parmesan cheese.

Baked Crumble Apples Ingredients: 2 pounds pot roast, beef shanks or short ribs Salt and pepper to taste 3 tablespoons extra virgin olive oil 1 1/2 cups chopped onion 2 tablespoons minced garlic 1 (28 ounce) can crushed tomatoes 1 (15 ounce) can tomato sauce 1/3 cup red wine 1 cup chicken stock 2 tablespoons Italian seasoning and herbs 2 tablespoons granulated sugar 1/2 teaspoon crushed red pepper flakes 1 pound rigatoni pasta Garnish: chopped parsley and parmesan cheese

INSTRUCTIONS Preheat oven to 300 degrees. Liberally season both sides of beef with salt and pepper. Don’t be shy. They will need lots of flavor. Add olive oil to large pot over medium high heat on stove. Once olive oil is hot, add beef to pot and deeply brown on all sides then remove from pot. Scrap the bottom of the pan to get the flavor back into the oil. Next add chopped onion and sweat them for a few minutes until they start to soften and turn golden. Add in minced garlic and only cook for 1 minute. Pour in crushed tomatoes, tomato sauce, red wine, and chicken stock. Stir in Italian seasoning, sugar, red pepper flakes and salt and pepper to taste. Bring sauce to a simmer. Lastly return browned beef to pot and submerge in the sauce. Bake covered for 3 1/2- 4 1/2 hours or until beef is cooked through, tender and falling off the bone and sauce has thickened. This will depend on the thickness of beef. Remove pot from oven and gently ladle the oil off the top of the sauce which has settled. Simmer over medium low heat to thicken sauce. Cook pasta according to instructions on package and drain. Serve completed gravy by adding pasta to serving platter, topping with meat and gravy and garnishing with chopped parsley and parmesan cheese.

Caramel Apple Cakelettes

CAKELETTES: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 4 ounces cream cheese, room temperature 1 tablespoon shortening 1 1/3 cups granulated sugar 3 large eggs, room temperature 1 1/2 cups sifted cake flour 2 teaspoons vanilla extract 1/2 teaspoon salt SAUTÉED APPLES: 2 tablespoons unsalted butter 3/4 teaspoon fresh lemon juice 1/4 cup granulated sugar 2 Granny Smith apples, peeled and thinly sliced 1 tablespoon heavy cream 1 tablespoon rum 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon

CARAMEL ICING AND ASSEMBLY: 3/4 cup evaporated milk 1/2 cup granulated sugar 2 tablespoons unsalted butter 1/2 teaspoon vanilla extract Pinch salt 6–8 small pretzel sticks

INSTRUCTIONS FOR THE CAKE: Preheat your oven to 325°F. Liberally prepare 2 5-cup or 6-cup mini Bundt pans with the nonstick method of your choice. In the bowl of your stand mixer fitted with the whisk attachment, beat the butter, cream cheese, and shortening for 2 minutes on high speed. Slowly add the sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Turn your mixer down to its lowest speed and slowly add the flour. Add the vanilla extract and salt. Be careful not to overbeat. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix. Using an ice cream scooper with a trigger release, scoop the batter into the prepared pans until each cavity is 3/4 full. Be careful not to overfill. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cakelette comes out just barely clean. Do not overbake. Let the cakelettes cool in the pan for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the cakelettes with foil or plastic wrap so they do not dry out. FOR THE S AUTÉED APPLES: In a medium sauté pan over low heat, melt the butter and lemon. Whisk in the sugar and increase the heat to medium. Watch until the mixture begins to turn a caramel-brown color, which can take up to 8 minutes. Make sure the mixture does not burn. Add the apple slices, heavy cream, rum, vanilla extract, and cinnamon and cook until tender, about 10 to 12 minutes. While the apples sauté, start the caramel icing. When the apples are tender, remove from the heat and set aside to cool for 10 minutes. FOR THE CARAMEL ICING: In a medium saucepan over medium heat, add the evaporated milk, sugar, and butter. Reduce the heat to medium-low and cook for 25 to 30 minutes, stirring frequently, until the caramel begins to boil and thicken. Keep close watch, adjusting the heat to avoid burning. Remove from the heat, add the vanilla extract and salt, and let cool for about 6 to 8 minutes to slightly thicken. TO ASSEMBLE: Carefully spoon the sautéed apples on top of each cakelette. Drizzle caramel icing over the apples. Insert a pretzel stick into the center of each cakelette to resemble an apple stem. Serve at room temperature.

Brown Sugar Pound Cake

INGREDIENTS For Cake 1 1/2 cups unsalted butter, room temperature 2 cups light brown sugar, packed 1 cup granulated sugar 1 teaspoon salt 5 large eggs 3 cups all-purpose flour, sifted 1 cup sour cream, room temperature 1 tablespoon pure vanilla extract

For the Glaze 5 tablespoons unsalted butter, melted 1 cup confectioner’s sugar 2 tablespoons milk

INSTRUCTIONS For the Cake: Preheat your oven to 325 degrees and prepare your 10 cup bundt pan with shortening and flour or non-stick baking spray. In your mixer bowl, cream together butter, both sugars and salt on high speed until light and fluffy for 5 minutes. Next add in eggs, one at a time, and mix until well incorporated. Slow mixer to lowest speed and carefully add in flour then add in sour cream and extract and cream until just combined. Pour cake batter into bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out moist but mostly clean. Cool cake for 10 minutes then invert cake onto cooling rack and cool until room temperature. For the Glaze: Whisk together melted butter, confectioner’s sugar and milk. Drizzle glaze over cooled cake and serve.

Holiday Home D

by Donna

Design trends to lay just in time for

Stop using chevron pattern. There’s a world of interestin

Design Resolutions

a Mondi, Donna Mondi Interiors

yer into your home, or the holidays!

ng patterns out there. Just look at these unique beauties!

Use my new favorite neutral of the year: cognac…mixed with black of course

Stop being so serious about area rugs and have a little fun!

Find new countertops to love. I’m getting tired of Quartz and the predictability of it. How about this sexy stone?!?

Design more original furniture pieces for our clients. Who doesn’t want to have one-of-a-kind treasures?!?

Start an Egyptian inspired trend all by myself (who’s with me?)

Get crazy with dramatic wallcovering. Utilize local artists to incorporate more original art. There’s nothing like the real thing baby!

Keep mixing metals with reckless abandon

Create more color clashes: this one is top on my list!

Cheers to the Holidays!

New y Black & W

year’s White Ball

washable paint pens dress up mirrors in a flash

photography Carasco Photo venue DLLoft catering Goddess and Grocer florals A Perfect Event/Kesh Events cottom candy Spin Spun cupcakes/cake Elysia Root Cakes

balloons covering the ceiling with long streaming ribbons is a fast and easy party maker

Masks at the front door create instant costumes

Rose Petal Ice Cubes: Freeze rose petals in ice cubs for adding glamour to your glass!

Fizzy Eve: Add rosemary and citrus slice to champagne for a chic holiday cocktail

Sweet Endings

Winter Weddings Issue

launching January 1st!

2017 Design Trends White Hot Cocktails So Cool it’s Hot Recipes Behind the Scenes at Maison Objet, Paris

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