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A FIELD GUIDE TO A METICULOUSLY CURATED LIFE

Home+Table HOLIDAY 2019

TIPS FOR THE PERFECT HOLIDAY PHOTO THE SEASON’S BEST RECIPES

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CONTENTS HOLIDAY 2019

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PUBLISHER’S LETTER

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HOLIDAY SCHEDULES

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START A HOLIDAY TRADITION

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CAPTURING THE HOLIDAYS: WILD OPAL PHOTOGRAPHY

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HOW TO SET YOUR HOLIDAY TABLE

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SEASON’S EATINGS: GUIDE TO A PERFECT HOLIDAY MEAL

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HOLIDAY GIFT GUIDE

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THE GO 2 GIRLS: HOME ORGANIZATION


/ publisher’s.letter

Home+Table homeandtablemagazine.com

Dear Readers: What a beautiful ride 2019 has been - full of awareness, growth, conditioning, understanding; it has truly been an internal experience. Through a gentle exploration of self and surroundings during this Holiday Season, and by making a concerted effort to find beauty and passion in everything possible, this time of the year for me seems to have waterfalled into a formation of self: past, present and future. This past year has brought so many experiences and changes. I find myself a newlywed, balancing life’s hecticness and wedded bliss (don’t be fooled, bliss is a word that should encompass all the hardships and nuances of marriage), yet still trying to find time for myself to continue the growth I started at the beginning of 2019. Making time for all the treasured people in my world has proven to be a struggle I never anticipated, and one I am sure many people can relate to. My cup has never been more full, while at the same time, my arms don’t quite seem to stretch as wide as they always need to. Family is such a vital part of this time of the year, regardless of what yours looks like, take a moment to appreciate all you have. My advice for today - slow down. Slow down, tackle each day with momentum that is paced for enjoyment and appreciation. Explore new tastes and textures, take a step outside of the box, and allow what once may have been an illusion, take shape in your own home. In this issue I hope you find a fresh take on traditional themes that inspire your tables to grow into an elaboration of your tried and trues. For the future, I hope to stick to an idea that I’ll share here with you now. Just when you think you’re done, when you think you’ve reached your goal or found the way to the top of your hill, go just a little further. Clear out some room in your mind and in your home, and make space for the new memories to come. The Holidays are a time for us to embrace one another, just don’t forget to embrace yourself and appreciate the ability within to spark someone else’s movement forward. Enjoy the stories that unfold in the pages to come in our Holiday Issue. Branch out and trust yourself - try new recipes to bring to the tables of your family and friends, encourage traditions and memories that they can wrap their arms around, and embrace your hearth and home. It is yours and that is a beautiful thing to be able to share with others. Wishing the happiest of Holidays from all of us at Home + Table Magazine, and sending joy and light to all of you out there; enjoy and cherish the memories you make this Holiday Season.

Editor in Chief

Elizabeth Classen Associate Editor

Renee Lockwood Creative Director

Chris Bruno Contributing Writers & Photographers

Elizabeth Classen Dyana Carmella Advertising Opportunities

Elizabeth Classen (303) 349-8732 eclassen@homeandtablemagazine.com

Home + Table/online (ISSN 2469-7737) Vol. 4, No. 3. Home + Table is published bimonthly by Worksite Interactive, a Worksite company. 1765 Greensboro Station Place McLean, VA 22102 www.homeandtablemagazine.com ©2019 by Worksite Interactive. All rights reserved. Content herein can not be reproduced in whole or in part without written permission from the publisher. Return postage must accompany all manuscripts, photographs, etc. if they are to be returned. Worksite Interactive assumes no responsibility for unsolicited material. All letters will be treated as unconditionally assigned for publication and copyright purposes and are subject to Worksite Interactive’s right to edit and comment editorially. All manuscripts, photos or material of any kind may be edited at the discretion of the editors. To be properly credited, all submissions must be accurately marked with the name, address and phone number of the contributor. Postage paid at the Washington, DC, Office POSTMASTER, send address changes to: Worksite Interactive. 1765 Greensboro Station Place McLean, VA 22102 Subscription rate: $24 for 8 issues.

Elizabeth Classen Editor in Chief

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FREEPIK.COM

“It is important for grandparents to understand that parents are in the challenging position of balancing multiple obligations and desires, whether it is dealing with many sets of grandparents/siblings/other family/ friends, vacation plans, school schedules, work schedules, health issues and budgetary constraints.” SHERI STEINIG, GENERATIONS UNITED

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HOLIDAY SCHEDULES

Making time to see everyone in the family is tough. Here’s how to make the most of your time. BY MELISSA ERICKSON

H

olidays can be an opportunity to spend time with family and friends, and it’s important to pace yourself during this season of celebrations and gatherings. Proper planning and the right attitude can go a long way. Making time for grandparents and loved ones can be hard to navigate.

“The holidays can be hard to navigate. People can’t show up everywhere. Grandparents understand their kids can’t always celebrate with them, but once grandchildren enter the picture it becomes more fraught,” said psychologist Dr. Laura Markham, author of “Peaceful Parent, Happy Kids: How To Stop Yelling and Start Connecting.” “Keep in mind that families are different and the ways we celebrate holidays and even what holidays we celebrate are very diverse,” said Sheri Steinig, special projects director at Generations United, a nonprofit that brings older adults and children together through a variety of programs. To survive the holidays with all parties on happy terms, grandparents need to understand the many factors that come into play, Markham said. Some families successfully alternate holidays; others celebrate with only mom’s or dad’s side. Maybe a new baby changes travel plans or some members are opting for a family vacation. “Be grateful for what time you do get, but don’t expect it will happen every year. You are seeing your grandchildren based on their parents’ schedule,” Markham said. “It is important for grandparents to understand that parents are in the challenging position of balancing multiple obligations and desires, whether it is dealing with many sets of grandparents/siblings/other family/friends, vacation plans, school schedules, work schedules, health issues and budgetary constraints,” Steinig said. The situation goes both ways, since many grandparents also have to make the decision about where they spend holidays and decide among different children and sets of grandkids, Steinig said.

Even if your feelings are hurt, try not to take things personally, which never helps, Markham said. “Avoid making it something it doesn’t have to be, because that can ruin relationships,” she said. Even broaching the subject of where family members will spend the holidays can be tense. “Be calm and go into it with a positive attitude,” Markham said. Open communication and flexibility are key. “Both grandparents and adult children need to be able to express their feelings. Remember, just because families can’t be together on a holiday does not mean that they love each other any less,” Steinig said. If you can’t be together in person, connect virtually. “Families could connect over FaceTime, Google Duo, Skype or other video chat applications. Many have group chat functions, and some can even connect up to eight people,” Steinig said. “You can share opening gifts or playing games or plan for a quiet time when family members can have a meaningful conversation.” Being away from family on a holiday is lonely, but be sure to find a way to meet your own needs, Markham said. “Create a new tradition — maybe a special holiday trip or spa day with a partner or friend. Do something that makes the holiday feel special for you. The goal is to avoid feeling like a victim,” she said. “Families should focus on ways to build strong family connections between grandparents and grandchildren not just during the holidays,” Steinig said. “Look for ways to engage with other generations outside of your family during the holidays and all year-round.”

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START A

HOLIDAY TRADITION BY MELISSA ERICKSON

Anything that makes memories is a good idea, experts say

F

rom cookie baking to game night, readaloud storytimes to chopping down your own Christmas tree, family traditions create memories, teach values and bring a sense of belonging and connectedness. Think of them as the glue that keeps families together from when children are small and as they grow, leave home and start their own families. “A tradition can be something simple that happens frequently, such as going to get a hot chocolate after a sports practice or a game. Other traditions may only take place once a year and are more elaborate, like the large family dinner at the holidays that is always at a certain grandparent’s house,” said Mary Dell Harrington and Lisa Heffernan, co-founders of Grown and Flown, an online community for parents of teens and young adults. “Traditions evoke memories that are multi-sensory, such as how the turkey smells at Thanksgiving or how hot the sand feels at a favorite summer beach vacation. These memories of family traditions may represent some of the very happiest times in a family’s life and serve as reminders of family closeness,” said Harrington and Heffernan, co-authors of “Grown & Flown: How to Support Your Teen, Stay Close as a Family and Raise Independent Adults.” Starting a tradition may be easier when children are small, when parents are more in control of the family calendar, Harrington and Heffernan said. As they grow kids and teens can take part in planning new traditions.

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“We pass down family traditions because we want to surround our children and grandchildren with the feelings of love and security those traditions gave us.” JORJ MORGAN

“For example, board games are very popular with teens and young adults now and, if they want to begin a tradition of playing a game with you after Thanksgiving dinner, give it a try to learn the game and carve out time to play it with them. Nurture the tradition of time together,” Harrington and Heffernan said. Many family traditions revolve around food. “Food feels like family. It’s what we first know. It’s what surrounds us: family, love, comfort, security, home,” said Jorj Morgan, author of cooking, entertaining and lifestyle books including “Fresh Traditions: Classic Dishes for a Contemporary Lifestyle.” “We pass down family traditions because we want to surround our children and grandchildren with the feelings of love and security those traditions gave us,” Morgan said. If your family wants to create a new family tradition include a bit of humor, said Morgan, who shared a bit of family lore. Many Thanksgivings ago, Morgan’s family walked into her mother’s home and instantly knew something was off.


PHOTOS: FREEPIK.COM

“There was no turkey smell. It was the year grandma forgot to cook the turkey. She had trimmed it and put it in the oven but forgot to turn it on. Then she was busy getting ready for all of us to show up and never noticed. So instead we ate ham sandwiches for Thanksgiving dinner with all the sides. Now years later we have a baked ham in addition to turkey as a tribute to grandma and as a laugh,” Morgan said. To keep traditions alive families need to be flexible, especially as children grow up and apart as kids leave home. “If traditions begin to feel restrictive rather than celebratory, it may be time to examine how to continue to embrace the spirit of the tradition while making small adjustments to the practice,” Harrington and Heffernan said.

Parents magazine suggests trying these traditions if you aren’t already: 1. Use an Advent calendar or DIY calendar to count down to Christmas. 2. Write letters to Santa. 3. Visit a Christmas tree farm. 4. Trim the tree as a family. 5. Start an ornament collection. 6. Have the kids make a decoration each year. 7. Set up a hot cocoa bar on Christmas Eve. 8. See holiday lights in different neighborhoods. 9. Bake cookies with the kids. 10. Wear matching holiday pajamas. 11. Take a holiday photo at the same time each year. 12. Research other cultures’ holiday traditions and try one.

13. Volunteer. 14. Ask everyone to contribute to a holiday playlist.

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CAPTURING THE HOLIDAYS: WILD OPAL PHOTOGRAPHY BY ELIZABETH CLASSEN

The Holiday Season can bring so much tradition and joy to families and their homes, which is why capturing those moments is truly a gift in itself. Whether sending out a Christmas card showcasing your growing children, or splurging for a family portrait as a Holiday gift, photography is a beautiful way to express yourself and loved ones. I have the pleasure of knowing and adoring Courtney Calton of Wild Opal Photography, who truly captures the sheer joy of her clients in photography, and offers us a unique look into her world of capturing moments for keeps.

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Do you travel for photoshoots?

When did your love for photography begin?

My bags and passport are always packed! The world is so big, why limit yourself. I have shot weddings all over North America like California, North Carolina, Illinois, Florida and Canada. It's such an honor to have someone say, "Hey, we love Courtney and her work so much, we need her with us on our special day." I have a bucket list of dream locations on my website where a couple can hire me for free! All they have to do is pay for my travel and we could be off together in some exotic location like Patagonia or Iceland, capturing the images of their dreams.

I started in the dark room in high school hoping for an easy A. That quickly led to a new obsessive hobby and I started photographing everything I could. Family at dinner, wildlife and landscape on hikes, you name it. Photography has been a hobby of mine ever since. It was not until four years ago that I started realizing I could make this passion a career. A friend of mine asked me to take photos of her daughter's 1st birthday and it took off from there. The joy I felt from her excitement after seeing the photos sparked something in me and I just knew this was what I am meant to do with my life. Wild Opal Photography grew from my love and passion for photography, and I chose that particular name of my birth stone (my grandfather used to make opal jewelry and that was always very special to me), and love for wild and outdoor adventure.

What brings you the most fulfillment from your work? Well it's a couple of things actually - First, it's the messages of gratitude I receive from clients after they view their photos for the first time. Such a rush! Secondly, it's witnessing love over and over again. I am obsessed with love! It could be the love of parents as they look at their kids during family photos or helping brides and grooms on their wedding day show off their love. I get to help express moments of love and excitement, then I turn around and retell that love story in photographs so that others can share in those moments.

Goals for Wild Opal Photography? Currently, my main goal is to be able to quit my full time job as a Veterinary Technician and become a full time wedding photographer and traveling wedding photographer. I am on track to achieve this goal within the next year, which is very exciting! I also have a goal of getting back into film photography. My husband and I just bought a home and I would love to build a dark room in it to develop film.

What is your favorite type of photography?

What can make or break a photoshoot?

My favorite type is photojournalism. The idea of capturing images in the moment versus posing a moment. Just allowing people to be themselves and not have to feel forced. No one truly likes being in front of the camera, after all most of us are not models. It feel so much more powerful when you look at a moment verses just a picture. I am a big fan of giving my couples and families a “prompt” to do. Such as, instructing them to, with arms around each other, take large steps in front of one another and walk towards me. These kinds of prompts help achieve genuine smiles as well as takes the awkwardness out of being in front of a camera.

Oh boy - this is a tough one. Photography is so subjective to the viewer. What one person might think is a ruined shot, another could love and find beauty in. In general however, I would say lighting can be the biggest challenge. A beam of sunshine on one person and shade on another can truly ruin my day, and the shot.

What types of clients do you work with, and has that evolved since you began? I work with all types of clients. Families, couples, young and old. I would say however that when I first started I would take on any paying client. Whether it was $50 or $500. I was just trying to get experience. Now I have realized the value in my work and tend to lean toward people who also value my work.

What do you think photography truly captures for someone? Emotions. A moment to relive over and over again. Family photos are so important for this as your memories fade over the years, but photographs allow you to go back to a feeling in detail. You can see how your family has grown year after year. With weddings for instance - so much emotion in one day! Most people don't think about it but your photographs are the only tangible thing you get after a wedding. The cake gets eaten, the flowers wilt, the decorations get put away; but the photos are here to stay and retell the moment endlessly.

During the holidays, do you find yourself in front of or behind the camera? How do you use your skills to create traditions or memories during the holidays? Both. But I still try to be more behind the camera. I do not know why, but put most photographers in front of the camera and they become so awkward! I can help prompt someone all day long, but put me in front of the camera and suddenly I forget every pose and prompt I know. The holidays can be an especially fun and busy time for photographers. I get to see the same families year after year coming together to create their holiday cards and annual family portraits. I get to see them growing and changing over the years.

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TIPS FOR TAKING A HOLIDAY PHOTO 1.

2.

Book early!! Do not wait to book, as photographers book months ahead of time for family photos and there is nothing worse than having to turn people down because your time is already spoken for.

5.

Include your pets. After all they are family!

6.

Start with photos involving children since they lose their patience quickly. Finish with photos of just adults.

Outfits - Coordinate but don’t overdo and end up too matchy-matchy. The matching white shirts and jeans is outdated. Ask your photographer for their help, they are happy to help you determine what looks good together. My best advice is to pick a color scheme. Go with something like all natural colors, pastels or all fall colors. You can also pick a single color like blue, but everyone wears an article of clothing with a different shade of blue. Dress to your comfort level but also no sweatpants. Accessories are also great for photos, it adds depth and character, such as blankets, scarves, etc.

7.

3.

Come relaxed and trust the process. Do not be stressed about getting "the" image. Have fun - it shows!

4.

Try new locations every year - tree farms, snowy fields, hiking trails, fireplaces, Christmas lights, rent a unique Airbnb, gardens. Don't be afraid to do an activity together and have photos of that like baking holiday cookies or decorating the tree.

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Create an image list with your photographer. This makes for a smoother process and keeps time shorter. It assures that no important photos are missed. Let your photographer know who is to be in photos and create a list like: Mom + Dad + grandparents + children, then Grandparents + children, etc.

8.

Plan for weather and lighting. Morning or late afternoon are the best times to shoot.

9.

Don't skimp on quality photographers. You get what you pay for, go for quality.

patient, your photographer 10. Bespends quite a bit of time editing and preparing your photos and that process is important to value as well!


www.wildopalphoto.com info@wildopalphoto.com @wild_opalphoto HOLIDAY 2019  H+T

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How to set your

HolidayTable BY MELISSA ERICKSON

FREEPIK.COM

Six tips on how to set a proper and beautiful table.

1

Don’t be afraid to use color Choosing a color scheme that works within the season is important, but don’t shy away from colors or feel limited by a season’s “traditional” colors. You can use pops of turquoise in a more fall motif of oranges and creams, and purple has a place in the silvers and greens of winter. Katherine Webster and Nancy Kuperberg at No Regrets Events in Atlanta love seeing different shades of a dominant color. “Variation in shade is always nice,” said Kuperberg, commenting on her clients’ use of color in places where neutrals are typically standard, like candlesticks and linens.

2

Be creative with your serving pieces Use pitchers as vases, cutting boards as serving platters and cookware as serving vessels. A cast iron or carbon steel pan is the perfect piece of cookware to go from stovetop to tabletop —

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just wrap a nice thick towel around the handle and serve directly from the pan.

3

Use natural resources Use nature to inspire your table decorations. Last year, Webster picked leaves from magnolia, cypress and holly trees, created a garland and accented with pine cones — just like that she had a holiday dining table centerpiece. Use flowers, herbs such as rosemary and lavender, and plants and fruit from around your yard as centerpieces or table decor.

4

Mix and match Gone are the days of a perfectly matching tablescape; instead, bring out your favorite pieces and create a unique setting by using multiple pieces from various dinnerware collections. The items you’ve curated in your life not only make for interesting conversations, but also make the table feel more personal. Go ahead and set those wine glasses from Prague next to your grandmother’s china — an eclectic table that represents you is far more interesting and beautiful than something you’d find in a catalog. Just make sure you don’t try to use everything at once, as you may end up with more of a garage sale vibe than a cool, mismatched one.

5

Choose the right centerpiece It’s important to think about the height and size of your centerpiece, based on who and what you’re serving.

“For example, if a family-style meal is served, there may not be room for an elaborate centerpiece. Candles on a dinner table must be lit and should be above eye level; however, the use of votives have become very popular,” said Webster.

6

Know where to place flatware, glassware and linens Most of us know that when it comes to eating with utensils, you start from the outside and work your way in, but where do you actually place the flatware when you’re setting the table? No Regrets Events clarified that “flatware is placed, in order of use, about one inch from edge of table, lined up at the base with each one next to it.” They added that your choice of glassware depends on beverages served (wine, beer, cocktails, etc). Glasses should be placed in order of use to the top right of the place setting. The napkin is set on the charger plate unless the first course is in place when the guests are seated.


Season’s Eatings: Guide to A Perfect Holiday Meal

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Season’s Eatings: Appetizers

FREEPIK.COM

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G

ougères are a classic Burgundian treat commonly served with apéritifs at parties, bistros and wine bars. Most often known here in the U.S. as cheese puffs, they are made from a dough called pâte à choux, or choux paste. This dough is a kitchen workhorse. It’s used in sweet dishes like rich, creamy chocolate-drenched profiteroles, light-as-air éclairs and towering croquembouche, as well as savory dishes like gnocchi Parisienne, a French hybrid dumpling/noodle, and this delectable cheese puff.

Before you assume pâte à choux is hard simply because it’s French, know that this dough is one of the easiest doughs to make in the French pastry kitchen. It’s simply a matter of bringing water and butter to a boil, adding flour to

make a dough, letting it cool for a just a moment, then beating in a few eggs. For gougères, grated cheese is added to the mixture — traditionally Gruyère, Comté or Emmentaler, but other semi-hard cheeses, such as cheddar or gouda, can be used as well. Softer, wet cheeses can be used if you’d like, but the gougères won’t puff quite as much. These can be made ahead and freeze beautifully. Once baked, remove them to a rack to cool completely and then freeze in an airtight container. To reheat, pop them in a 350 degree oven until warm and crisp, which takes about 5 to 7 minutes.

Classic Gougères Makes: 2 cups of dough for 32 small or 16 large gougères 5 large eggs, at room temperature 3/4 teaspoon coarse kosher salt 3/4 cup water 1/3 cup unsalted butter 3/4 cup all-purpose flour 3/4 cup grated Gruyère cheese (about 2 1/2 ounces) Preheat the oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper. To prepare egg wash, in a small bowl, whisk one of the eggs with 1/4 teaspoon salt until well-combined. Set aside. In a medium saucepan, bring the water, butter and the remaining 1/2 teaspoon of the salt to a boil over high heat. Immediately remove the pan from the heat, add the flour all at once, and beat vigorously with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan to form a ball, 30 to 60 seconds. (This mixture is called the panade.)

With a wooden spoon, beat the remaining 4 eggs into the dough, one at a time, beating thoroughly after each addition. (It will come together, I promise.) Continue to beat until the dough is shiny and slides from the spoon. Stir in the grated cheese until well-combined. If you’re using parchment paper to line the baking sheet, “glue” down the paper at this point with a few dabs of the dough at the corners. Using a spoon, scoop 16 twotablespoon or 32 one-tablespoon mounds of dough onto the baking sheet, spacing them about 2 inches apart. Brush the puffs with the reserved egg wash. Bake until puffed and golden brown, 25 to 30 minutes. To test for doneness, remove one puff from the baking sheet and let it cool for 45 to 60 seconds. If it remains crisp and doesn’t deflate, it is done. If not, return it to the oven and continue baking 5 to 10 minutes more. Remove to a rack to cool. Let the puffs cool slightly on the sheet, then transfer to a cooling rack. Repeat with the remaining dough. Serve warm or at room temperature.

Return the pot to low heat and continue to beat for an additional 30 to 60 seconds to dry the mixture. Remove from the heat.

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Fall Harvest Salad with Dijon Vinaigrette Better known as chayote squash, mirlitons are native to Mexico and Central America, but have grown around Louisiana since the 19th century. They are members of the gourd family, and have a tart flavor when cooked. When eaten raw, they have a fantastic crunch with a faint flavor of zucchini or cucumber.

To make the vinaigrette: In a small bowl, whisk together vinegar, mustard, salt and pepper. While whisking constantly, slowly drizzle in the olive oil until the vinaigrette is emulsified.

Serves: 3 to 4

In a large bowl, toss the butternut squash with the olive oil. Season with salt and black pepper, and arrange in a single layer on a baking sheet. Roast until the squash is tender and lightly caramelized, 25 to 30 minutes, flipping once halfway through cooking. Let cool to room temperature. Keep the oven on and save the bowl for tossing the salad.

For the Dijon Vinaigrette: 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil For the salad: 1 butternut squash, peeled, seeded and cut into 1/2-inch cubes 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup chopped pecans 1/2 red onion, thinly sliced Ice water, as needed 4 cups thinly sliced kale, washed 2 mirlitons, cored and diced into 1/2-inch cubes 1 Granny Smith apple, cored and thinly sliced 1/2 cup dried cranberries

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To make the salad: Preheat the oven to 400 degrees.

Spread the pecans in a single layer on a second baking sheet. Roast until lightly browned and fragrant, 8 to 10 minutes. Let cool to room temperature. In a small bowl, cover the sliced red onions with ice water. Let sit for 15 minutes, then drain thoroughly. In the large bowl, combine the kale, mirlitons, apples, cranberries, roasted squash, toasted pecans and drained red onions. Season with salt and black pepper, and stir in 1/4 cup of the Dijon vinaigrette. Toss to thoroughly coat all of the ingredients with the vinaigrette; add more vinaigrette if desired. Serve.


Season’s Eatings: Entrées

Herb-Stuffed Pork Loin The main dish can often be the highest-ticket item on your menu. Crown roasts of pork, standing rib roasts and whole geese can be very expensive. Instead, opt for a lower cost option, such as a boneless pork loin, and gussy it up by adding a vibrant green swirl of herb stuffing. You’ll need a good, sharp knife to trim the loin, but once you have the technique down, the rest of the dish is quite simple. Serves: 8 2/3 cup extra-virgin olive oil, plus more as needed 1 bunch Italian flat-leaf parsley, leaves stripped 3/4 ounce fresh rosemary, leaves stripped 2 cloves garlic, peeled 1 cup panko bread crumbs 1/4 cup grated Parmesan cheese 1 (3-pound) boneless pork loin roast Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees. In the bowl of a food processor, combine the olive oil, parsley, rosemary and garlic. Process until the herbs have broken down and the mixture resembles a loose paste. Transfer to a large bowl and stir in the bread crumbs and cheese. Add more oil, if needed, to create the texture of wet sand. On a cutting board, make a 1-inch slice into the tapered side of the loin, about 1 inch from the bottom of the board. Use several long, shallow knife cuts to unfurl the pork loin into one long, uniform piece about 1 inch thick. Season with salt and pepper.

PHOTOS BY SOUTHERNKITCHEN.COM

With the pork cut-side-up, spread the stuffing in an even layer and roll pork back into a firm log — not too tight, so that the filling doesn’t ooze out when cooking. Use several foot-long pieces of butcher’s twine to hold the pork loin together in a cylindrical shape. Transfer to a baking sheet and roast until the pork reaches an internal temperature of 145 degrees, 45 to 60 minutes. Let rest for at least 15 minutes before slicing into 1-inch rounds. Serve. HOLIDAY 2019  H+T

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Ricotta Gnocchi with Winter Root Vegetables Here’s where we really got fancy. Making homemade gnocchi is easier than you think — especially when you make them from ricotta cheese instead of potatoes — and they’ll surely impress your guests without adding much cost to your meal.

In a large bowl, stir together the ricotta, 1/4 cup of the Parmesan, the egg, salt and nutmeg until smooth. Stir in flour until just incorporated. Be mindful not to overwork the dough.

Serves: 4

Transfer the dough to a large, sealable plastic bag and cut a 1-inch piece from one of the bottom corners. Pipe dough into the simmering water, using a sharp knife to cut 1-inch dumplings as the dough exits the bag. Let the gnocchi cook until they float to the surface of the water, and then let cook for 2 more minutes. The gnocchi should be soft and fluffy. Using a mesh strainer, transfer the gnocchi to the prepared baking sheet. Let cool to room temperature.

For the gnocchi: 1/4 cup extra-virgin olive oil 8 ounces whole-milk ricotta cheese 1/2 cup grated Parmesan cheese 1 large egg, beaten 1/2 teaspoon kosher salt 1/8 teaspoon freshly grated nutmeg 2/3 cup all-purpose flour For the vegetables: 5 tablespoons unsalted butter 2 cups diced and cooked root vegetables, such as sweet potato, turnips and rutabaga 2 tablespoons water Zest of 1 lemon 10 leaves fresh sage, torn Kosher salt and freshly ground black pepper

To make the gnocchi: Bring a large pot of salted water to a simmer. Drizzle a baking sheet with olive oil.

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To make the vegetables: In a large skillet over medium heat, melt the butter but do not allow it to brown. Add the vegetables and cook until completely heated through, 3 to 5 minutes. Add the water, bring to a simmer, and swirl the pan to form a light, emulsified sauce. Add the gnocchi to the pan and cook until hot, about 2 minutes. Stir in the lemon zest, fresh sage and remaining Parmesan cheese and season to taste with salt and pepper. Serve immediately.


Standing Rib Roast with Horseradish Cream

T

here are plenty of how-tos and hack-filled recipes out there to make a foolproof standing rib roast each holiday season, but we’ve cut those long, explanation-filled stories and musthave equipment lists down to one simple secret.

It’s really all about your oven temperature. To get that perfect medium-rare temperature from edge to edge, you’ll first need to bring your standing rib roast up to room temperature. Three hours on the counter will do it, and in this time, you can get your sides prepped and your drinks poured. Season the heck out of that Christmas roast and then crank the oven up almost as high as it goes: 450 degrees. Get your timer ready. Pop that baby in the oven in its roasting pan and let it cook for just five minutes per pound. Be exact here; if your roast is 4 1/4 pounds, cook it for 21 minutes and 15 seconds. As soon as that timer beeps, immdiately turn off the oven and leave the roast in (don’t open the door!) for exactly two more hours. Again, the exact timing is important here, so make sure to set a timer and pay attention. While this two hours passes, mash your potatoes and saute your green beans. You will, by the way, need to make your sides on the stove top — and yes, this is the one disadvantage of this cooking method — because, remember, you must not disturb the roast. After that second timer goes off, pull the roast out of the oven and let it rest — for just 10 minutes. Yep, you read that right. Because the roast has finished cooking low and slow, its juices will have already re-distributed among the meat — it basically just rested in the oven. It’ll carve super easy, we promise, and you won’t end up with a cutting board covered in precious juice. Pull out your favorite carving set, slice up the roast, and get ready to impress your family. You just won Christmas dinner.

Serves: 8 to 10 For the Horseradish Cream: 3/4 cup sour cream 1/3 cup prepared horseradish 1/4 cup mayonnaise Juice of 1/2 lemon Kosher salt and freshly ground black pepper For the rib roast: 1 (6-pound) bone-in standing rib roast 1/4 cup kosher salt 1 tablespoon freshly ground black pepper 3 sprigs rosemary, stripped from stems and chopped

To make the horseradish cream: In a medium bowl, whisk together sour cream, horseradish, mayonnaise, lemon juice and season with salt and pepper until combined. Refrigerate horseradish cream until ready to serve. To make the roast: Three hours before cooking, take the roast out of the refrigerator, pat dry with paper towels and let sit until it comes to room temperature, about 3 hours. When ready to roast, heat the oven to 450 degrees. In a small bowl, whisk together salt, pepper and rosemary. Season the entire roast with the mixture. Place roast fat side up in the rack of a roasting pan and bake for 5 minutes per pound. Once the timer chimes, turn off the oven but don’t open the door. Let the roast continue to cook in the cooling oven for 2 hours. Transfer the roast to a carving board and let rest for 10 minutes before carving and serving with the horseradish cream.

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Season’s Eatings: Desserts

Foolproof Old-Fashioned Sugar Cookies Serves: Makes 5 to 6 dozen, depending on size 2 large eggs 1 cup sugar, plus more for sprinkling 1 teaspoon vanilla 8 tablespoons (1 stick) unsalted butter, melted and cooled 2 3/4 cups all-purpose flour, plus more for rolling the dough 2 teaspoons baking powder 1/4 teaspoon kosher salt Heat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk the eggs until smooth. Whisk in the sugar and vanilla until smooth. While whisking, slowly pour in the butter, continuing to whisk until smooth. Stir in the flour, baking powder and salt until fully incorporated. The dough should feel like soft Play-Doh.

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Divide the dough into four portions. Wrap three of the dough portions in plastic wrap. On a well-floured counter, roll out the unwrapped portion of dough until it measures about 1/8 inch thick. Cut into shapes using cookie cutters and transfer to the prepared baking sheets about 1 inch apart. Re-roll the dough scraps and cut out additional shapes, placing them onto the baking sheet. Save any additional scraps. Sprinkle the cut shapes with a little sugar and bake until browned as desired, 10 to 12 minutes. Let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough, re-rolling scraps as many times as desired. Let the baking sheets cool to room temperature before reusing. Serve the cookies once cooled, or store in an airtight container for up to 1 week.


Season’s Eatings: Cocktails & Mocktails

Eggnog Panna Cotta with Bourbon Cherry Sauce Serves: 6 to 8 For the Panna Cotta: 3 1/2 cups whole milk 3/4 cup granulated sugar 5 large egg yolks 1/8 teaspoon kosher salt 1 cup heavy cream 1 tablespoon powdered gelatin 2 tablespoons dark rum 1/4 teaspoon freshly grated nutmeg For the Cherry Sauce: 1 cup dried cherries 1/2 cup granulated sugar 1/4 cup bourbon 2 tablespoons water To make the panna cotta: Fill a large bowl with ice water. In a medium saucepan, bring 2 cups of the milk to a boil over medium-high heat. While the milk is heating, whisk together the egg yolks, sugar and salt in a separate large bowl until combined. While whisking constantly, slowly pour the hot milk over the egg mixture. Continue to whisk until warm and well-combined. Return the mixture to the saucepan and place over mediumlow heat. While stirring constantly with a rubber spatula and scraping along the entire bottom of the saucepan to prevent the eggs from scrambling, cook until the custard is thick enough to coat the back of the spatula. Remove from the heat and stir in the remaining milk and the heavy cream. Place the saucepan inside the ice bath and stir until completely chilled. Transfer 1/2 cup cold custard to a small bowl and stir in the gelatin. Set aside. Return the remaining custard to medium-low heat and, while stirring constantly, cook until it just begins to steam.

Remove from the heat and whisk in the gelatin mixture, rum and nutmeg. Pour through a fine mesh strainer set over a large bowl to remove any solid particles. Divide the custard among 6 to 8 ramekins or tea cups and refrigerate for 8 hours. To make the cherry sauce: In a small saucepan, combine the cherries, sugar, bourbon and water. Bring to a simmer over medium-low heat and then continue to cook until the sugar has formed a light syrup, 20 to 30 minutes. Let cool and then refrigerate until the panna cottas are firm. Drizzle the cherry sauce over the firm panna cottas. Serve chilled.

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The Alchemist Cocktail During the winter season, we often crave spiced cocktails. If you read that and thought “pumpkin spice,” we understand. It seems to be ubiquitous. But we always think of apples when the leaves start to change and the morning is cool enough for coffee on the porch. With this in mind, restaurateur Jerry Slater created a spiced apple cocktail, called The Alchemist, to sip on crisp autumn evenings. Double-straining the cocktail will remove ice crystals and any thick globs of apple butter from the drink. Serves: 1 2 ounces blended Scotch whisky 1 tablespoon apple butter 1/2 ounce oloroso sherry 1/4 ounce allspice dram Ice cubes

Combine the whisky, apple butter, sherry and allspice dram in a cocktail shaker and fill with ice. Shake vigorously until chilled. Double-strain the cocktail by holding a small, conical fine mesh strainer between the shaker tin with a Hawthorne strainer (or a cobbler shaker with its built-in strainer) and the cocktail glass. Pour the cocktail through both strainers into the glass. If they are slow to strain, use a bar spoon to swirl the ingredients inside the conical strainer. Serve immediately.

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Home+Table Winter Issue 2020 Publication date: February 15, 2020 www.homeandtablemagazine.com

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2019 BY DANIELLE BRAFF

Publisher Picks Eat, Laugh, Talk - The Family Dinner Playbook Eat, Laugh, Talk: The Family Dinner Playbook emerges from the brains behind The Family Dinner Project, a Massachusetts General Hospital Psychiatry Academy-affiliated nonprofit that notes the profound impact that a fun family meal can have on the spirit, brain, and health of all family members. $25 at Familius.com

Eco Lips All Eco Lips products are made with wind power offsets, fair trade, gluten-free, and cruelty-free. As a B-corp, they take customer satisfaction, product effectiveness, and good-for-the-world ethos seriously. Their top products include their hemp-based lip care line, the cult-favorite Mongo Kiss Lip Balm collection, flavored lip scrubs, and more. $9 at Ecolips.com

Tarte lights, camera, lashes™ 4-in-1 mascara A cult classic for over a decade, this best-selling vegan mascara lengthens, curls, volumizes & conditions, acting like a push-up bra for your lashes. $23 at Tartecosmetics.com

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Elyptol Elyptol contains the healing properties of eucalyptus oil combined with naturally sourced pure ethanol to bring you a healthy and eco-friendly way to properly sanitize your skin and other surfaces. Infused with natural botanicals and eucalyptus essential oils, Elyptol won’t leave your hands dry, cracked and chapped after use. These innovative products kill germs and moisturize your hands all in one! $15 at Amazon.com

Mizu 360 V7 Everyday Kit Taking the road less traveled, you don’t always know when you’ll find a clean water source. Keep your water cold for 24 hours. Use the silicone straw when you have access to a filtered water source or twist on the Everyday Filter for instant filtration when you don’t. $60 at Amazon.com


Stocking

stuffers

It’s the little things that make us smile.

Cigar-Rolled White Handkerchiefs They’re 100 percent cotton and make adorable fun gifts for the gentleman in your life. They come in a box of six. $65 at Brooksbrothers.com

Cup of Love

Mr. Coffee Mug Warmer

Everyone could use a daily cup of love. Each is handmade and unique. $48 at Uncommongoods.com

No need to reheat your coffee three times in the microwave. This is for office workers and stay-at-home parents everywhere. $11 at Bed Bath & Beyond

eTape Digital Tape Measure You’ll never have to struggle with a tape measure again. This is a practical, cool gadget. $31 at Home Depot

Bookworms candy The best kind of bookworm is a candy bookworm. $8 at Strandbooks.com

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For TECHIES FREEPIK.COM

We found the coolest gear.

The Purple Pillow This is a tech pillow. Engineers created it to provide optimal neck support while keeping your head cool without fluffing. Starts at $99 at Purple.com

JBL Charge 4 Portable Waterproof Wireless Bluetooth Speaker Garmin Dash Cam 45 Full HD Record and share footage with friends. It also detects and saves incident scenes. $150 at Best Buy

Connect with up to two phones or tablets to listen to music and charge your device by the pool, at the beach or anywhere else. The sound is clear and boomy. Starts at $130 at Walmart

Echo Show 5

iPhone 11 They did it again. The latest iPhone has an all-day battery, rugged glass and a dual camera system. It’s all water-resistant for 30 minutes. Price varies by carrier; from $699 at apple.com/iphone-11

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Pop this onto your nightstand, and Alexa will be ready to help you the moment you wake. It manages your calendar, makes a to-do list, will make calls via voice or video and can even display the time. $90 at Amazon.com


FREEPIK.COM

FOR PET lovers These gifts are for those who have a BFF with fur.

The Mythical Mutt Bundle You found a unicorn when you brought your dog into your life. He might as well dress like one, too. $15 at Barkshop.com

Wipe Your Paws Decorative Floor Mat

Fluffy Cat Slippers

Ideal for wiping paws or shoes. It’s water-resistant and can be hosed down to clean. $15 at Iheartdogs.com

Stay home, slip into these slippers and pet your cat. Life is good. $36 at Purrsandwhiskers.com

Life of the Party Hat

I Heart Whiskers Watch This chic watch will help you stay on time even when you’d rather be cuddling with your cat. It comes in four bands. $33 at Purrsandwhiskers.com

Your pup is the life of the party always. There’s a ball inside the hat, so he can have some extra fun, too. $10 at Barkshop.com

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Know someone whose nose is always tucked

Sin Kanamota Table Lamp You can’t read without good lighting, and this looks amazing sans distraction. It’s white stoneware with speckled detail resembling a snowfall on a mountain. $275 at Needsupply.com

Wicked Witch Bookmark

Pride and Prejudice Book Clutch

The whimsical bookmark will evoke comments everywhere your book lands. You may thank the Wicked Witch of the West. $27 at Mymodernmet.store

It’s a book bag (literally). Instead of pages, there are pockets so you can carry Jane Austen everywhere. $78 at Mymodernmet.store

Bath salts: Enchanted Library A book and a bath are the perfect pair. These are lavender scented for the utmost relaxation. $13 at Strandbooks.com

Hero Bookend Inspire young readers with this super-powered book holder. He uses his strength to hold all the books. $25 at Uncommongoods.com

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FREEPIK.COM

For BOOK lovers


FREEPIK.COM

For

travelers Enhance their travel experience.

Ban.do Getaway Travel Pillow It’s the prettiest travel pillow we ever did see. Created by a group of Los Angeles friends, this lighthearted travel pillow aims to bring the fun back to travel. $24 at Anthropologie.com

Sling Now that fanny packs are back, you can carry this proudly. It’s a fancy sling with padded paneling that’s water-resistant and has plenty of compartments for easy travel. $99 at Bellroy.com

Skinnydip Jetlagged Passport Holder Yes, you’re jet lagged, but you’re rocking it. Keep your passport in this holder, and it’ll be easy to find in your bag. $20 at Shopbop.com

Tory Burch sunglasses Slip travel set The silk pillow and mask will up the ante on any flight. You’ll walk off the plane refreshed without bedhead. $119 at Shopbop.com

You can’t go on vacay without a fabulous pair of sunglasses, and these fit the bill. They’ll make you look like a celebrity. $155 at Coastal.com

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THE GO 2 GIRLS: HOME ORGANIZATION BY ELIZABETH CLASSEN

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The Go 2 Girls, Ashlee and Stacey are bound by their love of organizing, beautifying, and most of all, each other. An acquaintance noticed Ashlee and Stacey’s ability to transform spaces and give them new life – and the couple set out to organize their first client’s home office. At the end reveal, they were thrilled to discover the impact they can have when beauty and function meet. The two have continued to work on hundreds of spaces in the Greater Los Angeles area since 2016. The Go 2 Girls are based in LA, but travel often for their clients and offer video chat consultations! Ashlee and Stacey do everything from room organization to dramatic space makeovers. They even plan your move from one home to another...in truth, these girls can organize just about any part of your life! This is only the beginning - Stacey and Ashlee dream of bringing organization into every single home by using products, books, and services.

1. What does getting organized mean to you as individuals? How do you translate that to your clients? Being organized means having a home for everything... yes everything! So if you collect an item, we say to display it! Why not a place for your keys and wallet when you walk in the door. Having homes for things will ensure you know where they are when you need them next!

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2. Favorite project to date? Our favorite project to date was the opportunity we had to turn an empty bedroom into a walk-in closet. Our clients gave us creative control to put IKEA wardrobes along every single wall – a decision that was slightly difficult for them to imagine at first. The wardrobe systems however allowed us to completely customize every drawer, shelf, and hanging space to exactly what they needed. In the end, our clients had a completely organized and glamorous walk-in closet that went above their wildest expectations.

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3. What are your clients most surprised about when it comes to their project results? The details seem to always make a client happy! Whether it’s bringing in plants, custom labels with their children’s names, or simply an extension cord so your lamp actually turns on - we try and think of things others may not and go the extra mile. By organizing and decorating so many different homes, we are able to set up a space for what we know will be functional for years to come. Basically we live for the details because it’s what makes the client so happy that they call us back for more.

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4. What advice would you give to keep a home organized during the Holidays? We recommend these 3 tips for holiday organization: 1)  When putting up your decorations, pack up your everyday items. That way your holiday decor has room to shine, and you will truly re-appreciate those other items you have up year around. 2)  Every year try to relook at your decorations and ask yourself if they still bring you happiness? Sometimes your style will change or an item will not stay in great condition. Don’t feel bad donating or tossing decorations to make room for the new! 3)  Sometimes less is more. By choosing a couple of specific decorating areas like a mantle or entrance you leave room for the eyes to breath between busier decorations.

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5. Where did the idea for the children’s book, Robbie’s Toys, originate? We’ve always seen ourselves as an organizing brand and were looking for ways to bring organizing to even more people. We had the idea for a children’s book about organizing when we saw genuine interest from kids at the homes we worked in. They would want to help us sort things into categories or put items into containers... and that made us think of how a child goes about tidying their own spaces. That’s why we set out to write a book for kids to introduce them to the benefits of organizing.

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6. How do you want your book to resonate with children? With our children’s book, Robbie’s Toys, we are hoping to do more than help out mom and dad, although don’t get us wrong those are amazing benefits! In the end we want to teach skills that kids can take with them through life. The benefits of being organized can translate into your home, job and wellbeing... so our goal is to introduce this concept to kids at an age when they are eager to help and wanting to learn.

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(818) 358-2182 thego2girlsla@gmail.com @thego2girlsla


Available Now

Follow Robbie, a boy with too many toys, as he learns how to donate the toys he no longer needs, and makes room for the ones he loves. This story guides children in the process of sorting, containing and labeling to keep their room organized!

and through thego2girlsla.com


It’s more than a showroom. It’s a feast for the senses.

From cooking demos to appliance test-drives, you’re invited to taste, touch, and see the potential for your kitchen in a dynamic space free of sales pressure but full of inspiration.

Philadelphia • Philadelphia Navy Yard, 4050 South 26th Street, Philadelphia, PA 19112 • 866-987-2122 • subzero-wolf.com/philadelphia

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Home+Table: Holiday 2019 Issue  

Home+Table: Holiday 2019 Issue. Featuring Gift Guide, Holiday Recipes, Holiday Photography, and more.

Home+Table: Holiday 2019 Issue  

Home+Table: Holiday 2019 Issue. Featuring Gift Guide, Holiday Recipes, Holiday Photography, and more.

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