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holida y 20 09

fellow * the inside:

holiday mini mag

coming up for air…we say hello again! holiday tables. new twists. fab ideas stress free entertaining. meals to ease your culinary woes

cover image: ehow.com

desig n and style fo r anyo ne seeking a li fe well-l ived .


I believe that everyone deserves a life infused with beauty and style. The holiday season is swiftly upon us, once again, and if your year has been anything like mine…well then you didn’t even see them coming! Life has a funny way of sneaking up on you when you are not paying attention or you are too busy to notice all the little things that are happening around you. And its all those little things that add up to one big picture. While I wish that that this mini edition of Fellow* was more than mini - I could not let the year go by without dusting off the old boy and offering you, dear readers, at least a few nuggets of effortlessly chic goodness. Inside you will find some fantastic tabletop inspirations that are super chic, fashion forward, and as always a great mix of high and low. These are not your mothers’ holiday decorations! To ease the pain of holiday entertaining- our offering includes simple, delicious food that is presented with style and beauty. All of these recipes are tried and true favorites- personally hand picked to wow not only your guests but also your taste buds. We turn up the volume on comfort classics and in true Fellow* fashion, we prove that easy elegance can be attained by all without breaking the bank..and certainly not a sweat. After all, these moments are meant for laughing, toasting and grinning ear to ear! We all can get so caught up in the minutia of life that we forget to take a little time to come up for air. We neglect to enjoy the littlest details. Certainly, we can miss those opportunities to reconnect with those we truly cherish. It is no accident that this mini issue focuses on the holiday table. Gatherings centered around a meal made from scratch can be the elixir which calms all worries and fills everyone’s hearts. So find your seat, grab a plate, and raise a glass to joy filled moments…not only during times like these…but always.

Welcome * James Saavedra

CREATOR FELLOW* MAGAZINE & DÉCOR FELLOW THE BLOG www.savedradesignstudio.com


let the festivities begin! inspired table tops for your holidays.

Image: colin cowie for hsn. ny daily news


taper chamber candleholder/ cb2 $29.95

fashion forward candlestick/anthropologie $18.00

rustic revisited holiday

olivia star mood lamps/ pottery barn $79.00 - $99.00

modern twist. urban sophistication

these are the stars! votives/ ballard designs $29.00 set of 5

black forest reindeer plates/ wisteria $49.00 set of 4

live cypress wreath/ pottery barn


tambien barware/cb2 $3.50 - $3.95

ralph lauren �hewitt" stemware/ macy’s your choice $ 29.99

opt for simple arrangements like this!

bronze bangle ring/crate and barrel $2.95

google images

blackboard candle/ minedesigncandles.com $24.00

rabbit shot glass/ anthroplogie

personalized cocktail napkins/ wisteria

$28.00

$20.00 set of 6


natural holiday

try natural focal points on your table! teak flatware/ viva terra $549 set of 12

tava round charger/ pottery barn $18.00

natural holiday

rustic white dinnerware/ crate and barrel

casual. natural. elegance

ivory dinner napkins/ williams-sonoma clear glass wine decanter and set of 4 goblets/ via terra $98.00

$46.00 set of 12


natural holiday

selenite votive/ burke dĂŠcor $25.00

olive wood cheese board

H20 chic!

hurricane sleeves/ pottery barn $34.00 - $54.0

glass beverage bottles/ crate and barrel $8.95 - $16.95

menu : pair with this-

toast: organic vino. taste: tomato tarts enjoy: truffle mac and cheese. divine. raosted cremini & pearl onions. simple salad end: warm, honey roasted pears over vanilla ice cream french press coffee

live lemon cypress cone/ fresh topiary $32.00


agate bottle stoppers/ plantation home acessories| $95.00! Set of 3

GRANT DAWSON Gold-Plated Kirtland's Warbler Shakers/ neiman marcus $200.00

crystal votive anthropologie $38.00

haute holiday unexpected. style. color. sparkle ruffled dinnerware/ neiman marcus

this is a statement holiday crystal trays plantation home acessories| $325.00! each

celestial coasters/ anthropologie $32.00 set of 4


glass retro pitchers/ neiman marcus $56.00

michael wainwright drinkware/ neiman marcus 60.00-70.00

cathedral goblet/ anthropologie $12.00 each

antiqued glass candleholders/ crate and barrel $2.95 each

four geode napkin rings/ neiman marcus $150.00

copper charger/ crate and barrel $19.95

pebble dinnerware - antique turquoise/ zgallerie Charger Set of 4 $79.80


renaissance plastic flatware/Neiman Marcus $25.00 for 20-piece set also in black

love!

get two sets and pair with this for ultimate drama! let there be light: 8-piece lumiere set/CB2 $24.95

red hot holiday: affordable elegance. super smart & ultra chic

square woven charger/Target $29.95 set of four Manzanita candelabra/ West Elm $99.00

simple red ribbon can adorn napkins for a super quick place card holder

splurge!


menu : pair with this-

toast: prosecco. well chilled taste: parm. with ginger honey crackers enjoy: roasted chicken quarter smased potatoes haricot verts-simply dressed end: rustic crostada french press coffee

super market chic!

IMAGE:COUNTRY LIVING

cluster single color carnations in spheres for a simple floral touch

raise a glass: cheers wine glass/ CB2 $19.95 set of 6

for a couple of bucks- a great bottle of prosecco is just as fun!

this bottle of bubbly is about $10 @ BevMo


ow

neiman marcus

crate and barrel

crate and barrel

geary’s pottery barn the empty vase los angeles

marcus

hanukkah inspirations: the modern touch

geary’s


the holiday season is in full swing, and inevitably you will either host a celebration or attend a fete and planning a menu can be a daunting task for some. then there are those of you who will spend so many hours, slaving away, in the kitchen that you will miss your party entirely! we say rather than get bogged down by a fussy, complicated menu- opt for a feast that is inviting and made with love. nothing is too precious not to be devoured, too time consuming to create, or so expensive that you end up breaking the bank. simple, delicious food presented with beauty and style. this is entertaining the fellow* way.

cheers!

Image:kamigray.com


the menus

harvest vegetarian: a beautiful hearty & rustic meal that is sure to fill bellies with warmth and goodness.

beautifully basic: quick and easy, this meal really is a wow. showcasing, simple, elegant foods that are certain to impress while being kind to your pocket book. who says you can’t go gourmet?

dressed up comfort: classic favorites with a “company is coming� twist. nothing is too fancy to just dig right in.


tomato and goat cheese tart

Image: chow.com

INSTRUCTIONS Heat the oven to 400째F and arrange a rack in the middle. Cut a sheet of puff pastry into 6 (4inch) squares and place the squares on a parchment-lined baking sheet. Brush with egg wash and bake until golden and puffed, about 20 minutes. Meanwhile, bring 2 tablespoons balsamic vinegar and 1 teaspoon honey to a simmer over medium heat and cook until reduced and syrupy, about 3 to 5 minutes. Place 1/4 cup ricotta and 3 tablespoons goat cheese in a medium bowl, season with salt and freshly ground black pepper, and mix until evenly combined. Divide mixture evenly amongst puff pastry squares and spread on top, then garnish with an assortment of halved cherry and grape tomatoes. Season with salt and freshly ground black pepper, drizzle with vinegar reduction, and serve. Recipe:chow.com

Pears for roasting are best if they're a little on the firm side. Because the skins take on a beautiful deep-amber glaze when roasted, we left them on.

honey roasted pears

Ingredients 8 firm Bosc pears, each cored and quartered Cooking spray 3 tablespoons chilled butter, cut into small pieces 3/4 cup apple cider 1/2 cup honey 1 tablespoon fresh lemon juice 2 teaspoons vanilla extract Sweet Yogurt Cream INSTRUCTIONS: Preheat oven to 400째. Place pears in a 13 x 9-inch baking dish coated with cooking spray; dot with butter. Combine cider, honey, juice, and vanilla in a small saucepan. Bring to a boil, and pour over the pear mixture. Cover and bake the mixture at 400째 for 20 minutes. Uncover and bake an additional 30 minutes or until the pears are tender, basting occasionally. Remove from oven, and let stand for 10 Recipe: cooking light minutes..

harvest vegetarian

Image: cooking light


roasted cremini & onions

simple arugula salad

On a baking sheet combine mushrooms and onions. Drizzle with olive oil. Salt and pepper. roast at 425 until golden and tender.

Combine lemon juice, olive oil, salt and pepper. Wisk to combine. Pour over wild rocket.

Recipe:martha stewart

Image: martha stewart

Image: food network

Image: sunset

truffle mac & cheese- barefoot style 12 ounces Gruyere cheese, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups) 1 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 2 garlic cloves, chopped 3 tablespoons freshly chopped parsley leaves 1 1/2 cups fresh white bread crumbs Directions2 tablespoons unsalted butter Good olive oil 1/2 pound shiitake mushrooms, stems removed, caps sliced 1/2-inch 1/2 pound cremini mushrooms, stems removed, caps sliced 1/2-inch 3 tablespoons cream sherry Kosher salt 1 pound pasta, such as cavatappi

3 ounces white truffle butter (recommended: D'Artagnan) 1/2 cup all-purpose flour 1 quart whole milk, scalded 12 ounces Gruyere cheese, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups) 1 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 2 garlic cloves, chopped 3 tablespoons freshly chopped parsley leaves 1 1/2 cups fresh white bread crumbs

Preheat the oven to 375 degrees F. Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside. Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well. Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg. Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish. Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.rown. Serve hot. Recipe: Barefoot Contessa

harvest vegetarian


here is a simple way to wake up your honey and your cheese plate. ginger infused honey I like to turn up the volume a notch on the boring, old, cheese plate. Peel a 2-3 inch piece of ginger. chop roughly and smash with a spoon to release essence. Place crushed ginger in a container like a mason jar. Cover ginger with honey. Store in refrigerator for several days to steep. Keep refrigerated and use within two weeks. Serve drizzled over slabs of nutty parmesan cheese.. Recipe:ehow


simple food can be so elegant! smashed potatoes

roasted chicken in pieces

8 medium red potatoes (about 2 inches long; 1 3/4 pounds) 1/2 cup extra-virgin olive oil Image:whole foods

hericot verts 1 pound haricots verts, washed, ends trimmed 3 olive oil Sea Salt & Pepper 1/3 cup roasted walnuts, roughly chopped lemon INSTRUCTIONS: In a medium size pot, bring about 4 quarts of water to a boil. Add about 4 tablespoons of salt once it is boiling and drop in haricots verts. Cook for about 2 minutes or so without covering the pot. Drain thoroughly, then drizzle with oil, season with salt and pepper to taste and garnish with chopped nuts. Serve immediately. Recipe:Adapted from Whole Foods Image:whole foods

beautifully basic

Optional: 1/2 cup grated ParmigianoReggiano INSTRUCTIONS: Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to mediumlow and cook, turning once, until golden brown, about 20 minutes total.. Season generously with salt and pepper. Recipe: Gourmet Image:gourmet

One whole roasting chicken cut into pieces or 6-8 Chicken quarters Salt & Pepper Olive Oil Fresh Herbs INSTRUCTIONS: Preheat the oven to 400 degree F. Rinse chicken and pat dry. Trim off any excess skin or fat. Place the chicken pieces on a baking sheet,skin side up. Or use any pan that that will prevent crowding. Drizzle with olive oil. Season the chicken pieces generously with salt, pepper and any herb if you choose.. Roast until the skin is nicely browned and there is no pink near the thigh bone and the juices run clear, about 35 to 40 minute. Let the pieces rest for 10 minutes before serving. Image:martha stewart


don’t worry about making this look perfect. The more rustic the better.

beautifully basic

Crostada! Nectarine Plum Crostada Fruit Filling 1/4 cup sugar 1 1/2 teaspoons cornstarch 4 small California nectarines, pitted and sliced 4-5 small California plums, pitted and sliced 1/2 teaspoon vanilla extract Ready Made Pie Crust*

should you want to make from scratch: Crust 1 cup flour 1/2 teaspoon sugar 1/4 teaspoon cinnamon 1/8 teaspoon salt 6 tablespoons diced, chilled unsalted butter 3 tablespoons ice water (or more if necessary) To prepare crust, stir together flour, sugar, cinnamon and salt in a medium bowl. Add butter; cut in with the back of a fork until butter is reduced to oatmeal-size pieces. Add 3 tablespoons ice water; toss until moist clumps form, adding more water as needed if dough is too dry. Gather into a ball and flatten into a disk. Wrap and chill for at least 1 hour or up to 1 day

Topping Egg wash: 1 egg beaten with 1 tablespoon water 1/4-1/2 cup raw sugar 1/4 cup peach preserves, warmed INSTRUCTIONS: Preheat oven 375°F To prepare filling, stir together sugar and cornstarch in a medium bowl. Add fruit and vanilla and toss well to coat. Let stand for 30 minutes. Meanwhile, roll out dough into at least a 12-inch circle on a lightly floured board. Place on a parchment lined baking sheet; spoon fruit and juices into the center leaving a 2-inch border of dough on the outside. Brush border of dough with egg wash. Fold up and over fruit to partially enclose (center 6-inches of fruit should be uncovered). Brush dough with egg wash and sprinkle with sugar. Bake for 55 minutes or until crust is golden brown and fruit filling is bubbling at the edges. Remove from oven and loosen tart from parchment with a spatula. Brush with fruit preserves. Slide onto a rack and let cool for 45 minutes. Serve warm or at room temperature. Recipe:Floro Bugnosen


dressed up comfort

Image:ehow.com

radish butter In a bowl, mash butter with a wooden spoon until soft and smooth.. Mix in the chopped herbs like parsley and scallions just until thoroughly incorporated. Gently fold in the julienne radishes. Salt and pepper to taste. Serve on crackers or crusty crostini. Perfect as an appetizer or along side a hearty meal.

so simple and tasty! stilton & slices

Image:365cheeses.com

Serve a hearty wedge of stilton along side spicy walnuts. Lighten things up by substituting thickly sliced apples and pears for the usual cracker.

pear & blueberry crumble 5 pears, peeled, quartered, sliced 2 tsp fresh lemon juice 1/4 tsp cinnamon 1tsp grated orange zest 1/4 cup tbs brown sugar 1 pkg.frozen blueberries Topping: 8 tbsp butter, melted 1/3 cup light brown sugar 2 cup rolled oats Image:taste.com.au 1/4 tsp cinnamon 1/4 tsp salt Preheat oven to 350째F. Cook the pears, lemon juice, spice, zest and sugar in a saucepan, covered over a medium heat for 5 minutes or until pears have collapsed. Stir in blueberries. To make the crumble, combine the butter, sugar, oats and breadcrumbs. Divide the pear mixture among 6 ovenproof dishes Sprinkle with crumble mixture. Place on baking tray. Bake until golden. Serve with tangy Greek Style yogurt.


now, that’s yum! Image:food network

lamb pot pie

• 2 tablespoons olive oil • 1 cup red wine • 1.5 pound lamb stew meat. Roughly cubed. • 3 cups veal stock or beef broth • 2 slices of bacon, chopped. • 1 tbsp balsamic vinegar • Salt and pepper to taste • 1 teaspoon allspice • 2 cups pearl onions • 1 piece of puff pastry or readymade pie crust, • 2 large peeled carrots, roughly chopped • 3 tablespoons butter • 1 large turnip, roughly chopped • 2 tablespoons flour • 1 cup frozen peas • Egg wash • 1 teaspoon fresh chopped thyme • 2 cloves garlic, sliced Thoroughly dry lamb pieces with a towel. In a medium roast pot, add bacon and brown. Remove bacon and add olive oil if necessary. Cook the lamb until brown, about 5 minutes. Remove meat. Add more oil add onions, garlic and slowly cook until bits have caramelized. Season with salt and pepper. Once mixture is cooked (about 10 minutes) add carrots, turnips, peas and mix for about 2 minutes.Remove vegetables. Add the butter and melt. Add in flour and cook until a golden brow. Add all your meat and vegetables back into pan and stir to coat. Add thyme and allspice. Stir in red wine, add your stock and vinegar. Cover, and cook for at least 45 minutes on low to medium flame. Remove from heat. Fill your serving dishes with meat mixture. Egg wash the rims. Cover top with a layer of pastry making sure that some of the pastry falls over the side. Egg wash pastry top and sprinkle liberally with coarse salt and pepper. Bake casserole in 350-degree oven until crusts are golden brown. Serve warm alongside crostini with radish butter. Recipie: a combination of Todd English, Ina Garten, and Imagination

dressed up comfort


holiday

warmest wishes for the happiest holiday season

wishes


fellow* magazine holiday mini 2009