Martha - December 2016

MARTHA STEWART

SURPRISE! 57 GIFTS TO BUY OR DIY

joy to the world!

100+

FRESH WAYS TO GET FESTIVE DECORATING IDEAS THAT WOW HOLIDAY MEALS, MASTERED CROWD-PLEASING COOKIES NEW YEAR’S EVE MADE FUN

December 2016 $4.99 USA (CAN $5.99) marthastewart.com

PLUS OUR GET-AHEAD GUIDE FOR A HAPPY ( AND LESS HECTIC ) SEASON

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Martha’s Month Gentle reminders, helpful tips, and important dates.

M O N D AY

T U E S D AY

W E D N E S D AY

T H U R S D AY

F R I D AY

S AT U R D AY

1

2

3

Clean gutters

Collect newspapers and pinecones for kindling

Shop for gifts with Jude and Truman

Cardio and core

Weight training

4

5

6

7

8

9

10

Install outdoor lights on evergreens and hang Christmas star lights on barn

Place stakes along driveway for snowplows

Sister-in-law Rita’s birthday

Decorate for Christmas

Mail holiday cards

Craft ornaments with Jude and Truman

Christmas tree arrives

Weight training

Yoga

Cardio and core

Weight training

11

12

13

14

15

16

17

Decorate tree with Jude and Truman

Friend Susan Magrino’s birthday

Service vehicles and inspect tires

Friend Susan Warburg’s and nephew Chris Herbert’s birthdays

Begin wrapping presents

Friend Jane Heller’s birthday

Colleague Darcy Miller’s birthday

Prepare guest bedrooms for holiday visitors Weight training

Yoga

18

19

20

Kevin Sharkey’s birthday

Stack firewood outside

Hang stockings

Go for a horseback ride

Cardio and core

Weight training

21

22

23

24

Plan holiday table settings

Bake and decorate sugar cookies

Finish shopping for holiday meals

HANUKKAH BEGINS

Christmas brunch

CHRISTMAS EVE

Make pierogi

Weight training

Yoga

25

26

27

CHRISTMAS DAY

KWANZAA BEGINS

Wash table linens

Cardio and core

Weight training

28

29

30

31

Write and mail thank-you notes

Begin winter pruning

Friend Frédéric Fekkai’s birthday

NEW YEAR’S EVE

Celebrate with family and friends

Weight training

Yoga

Cardio and core

Weight training

“For hors d’oeuvres that everyone loves, I like to serve shrimp cocktail at parties. It’s one of the easiest appetizers to make.

For extra flavor, leave the shells on when you cook the shrimp.” —Martha

MARTHA’S SHRIMP COCKTAIL

In a stockpot, combine 2 carrots; 1 celery stalk (including leaves), cut into 2-inch pieces; ½ teaspoon whole peppercorns; and 1 tablespoon kosher salt.

Cover with water by several inches. Halve a lemon and squeeze juice into pot; add rinds. Bring to a boil. Add 1 pound shell-on shrimp; cook until shells are bright pink and flesh is opaque, about 2 minutes.

Use a slotted spoon to transfer shrimp to a bowl of ice; let cool. Shrimp can be made up to 1 day ahead and stored, refrigerated, in cooled cooking liquid. Peel just before serving.

For a video and a cocktail-sauce recipe, go to marthastewart .com/shrimp-cocktail.

EM I LY K AT E RO EM ER

S U N D AY

A PERFECTLY BALANCED MUGFUL FOR WHEN LIFE GIVES YOU A HANDFUL. McCafé® coffees brew a smooth blend from 100% Arabica beans for a perfectly balanced taste that’s not too strong, but never weak.

Available where you buy groceries.

Keurig, K-Cup, and the K logo are trademarks of Keurig Green Mountain, Inc used with permission.

McCafé, the McCafé signature, the swirl design and the Golden Arches logo are trademarks owned by McDonald’s Corporation and its affiliates, used under license. ©2016 McDonald’s

Š 2016 Wisconsin Milk Marketing Board, Inc.

W I S C O N S I N C H E E S E

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104

122

128

136

Our guide to everything you need to prepare, cook, and serve a knockout feast.

Trim your tree with vintage Christmas decorations— and learn the stories behind their charming designs.

We’ve enlisted the knowhow of two drinks specialists to help you throw one unforgettable bash.

Twists on classic cookies— from apricot rugelach to eggnog crescents—that’ll wow at your holiday swap.

T H O M AS LO O F

MASTERING THE HOLIDAY MEAL

LET’S GET ORNAMENTAL

IT’S COCKTAIL O’CLOCK!

114

STUNNING MADE SIMPLE

New York City floral-design duo Putnam & Putnam offer expert advice and exquisite inspiration for decorating your home for the season.

SWEETER BY THE DOZEN

A striking display of fresh flowers, cut greens, and moss by Putnam & Putnam.

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23

56

FROM MARTHA

Our founder recalls treasured times from Christmases past.

86

Tastemaker

The Fine Finisher: Shoe guru Jessie Randall shares her wintertime favorites. 64 Beauty

Merry and Bright: The top shades of the classic-yetcurrent red lip. 72

31

Pets

Our Holiday Gift Guide

Dog Days of Winter: Keep your furry friends safe and cozy this season. 82

Dozens of stylish finds to make or buy for everyone on your list. 31

Ask Martha

Candied citron, how to clean and polish silver, and the safest way to remove candle-wax drips. 86

53

On the Cover

GOOD LIVING

Garden

The Bold and the Beautiful: How growers are giving the classic poinsettia a new look. 53 Decorating

Holiday Up Your Home: Deck the halls with our modern ideas. 56

64 91 53

91

EVERYDAY FOOD

Healthy Appetite

It’s the Bomb: Unleash autumn’s superfood with these pomegranate recipes. 96 Perfecting . . .

Make Ahead

Morning Glories: Holiday breakfasts you can prep the night before. 91

A charming mix of vintage and new bottlebrush trees makes a sweet wintry scene. To get the full how-to, go to marthastewart .com/december-cover. Created

by Putnam & Putnam. Photograph

by Christopher Testani. Styling

by Tanya Graff. Vintage-tree selections available on eBay, and new trees by Martha Stewart Living, available exclusively at the Home Decorators Collection.

Hot Chocolate: Tips for whipping up the cold-weather treat, plus two variations. 100

IN EVERY ISSUE

Martha’s Month 4 Editor’s Letter 10 Out & About 18 The Handbook 145 Collecting 166

What’s for Dinner?

Flavor-Packed Pastas: Simple, comforting dishes from only a few ingredients. 94

Don’t miss our guide to holiday planning made easy, which folds out from the Editor’s Letter on page 10.

G R A H A M P O L L AC K (C O N TAI N E R S); RYA N L I E B E (PL A N T, P EG B OAR D); P E T E R A R D ITO (S I LV E RWA R E , S H O E ); Y U N H EE K I M (CAS S ER O L E )

Counter Intelligence

Quick beauty tips for looking your best. 76

GOOD THINGS

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10 E D I T O R’ S L E T T E R

IT’S NO SECRET: We love getting ready for the holidays at Living. We begin planning this issue long before Labor Day—actually, make that Memorial Day—and we have fun dreaming up new ways to decorate, creating delicious menus, and looking for wow-worthy gifts. December is the one time of the year when many of us can pause and celebrate with loved ones, so why not make it extra-special?

And that’s exactly what we aim to do, by packing these pages with fresh ideas to elevate your meals, your home, your experience.

But we realize the holidays are downright hectic, too, so with our suggestions come strategies for pulling them off (without pulling out your hair).

Whatever you take from the magazine and make your own, I hope you enjoy it. And from all of us at Living, we wish you good health, great happiness, and a wonderful year ahead!

Elizabeth Graves Editor in Chief P.S. Get started with our “Holiday Planning Made Easy” guide, inside the opposite page.

LIVING IN MY LIFE Here, just a handful of the ideas from our pages that

114

136

It was a pleasure—from start to fine finish— to collaborate with floral designers Michael and Darroch Putnam of Putnam & Putnam on both our cover and the feature “Stunning Made Simple.”

Creativity truly courses through them!

Time to get cooking—and baking. These incredible cookies will be fun to make with my son on a snowy day.

56 31 Our gift guide is filled with nice finds. This sleek watering vessel makes a beautiful and affordable option. Another idea: Martha Stewart’s Vegetables, her new cookbook.

These stockings will make a sweet addition to our place, along with many of the other festive suggestions in “Holiday Up Your Home.”

Let’s stay in touch! Please share your thoughts and suggestions.

Email me at elizabeth@marthastewart.com.

104

“Mastering the Holiday Meal” offers amazing recipes, like this baked Brie starter, but also smart prep tips to help the cook get out of the kitchen and enjoy dinner too.

LI Z BAN FI EL D (P O RT R AIT ); G R A H A M P O L L AC K ( WAT ER I N G V ES S EL ); EM I LY K AT E RO EM ER (STO C K I N G); T H O M AS LO O F (P U T N A M S); AYA B R AC K E T (B R I E ); A A RO N DY ER (C O O K I ES).

O PP O S IT E (H O LI DAY PL A N N ER ): PH OTO G R A PH BY K AT E M AT H I S; I L LU ST R AT I O N S BY A M R I TA M A R I N O

SPECIAL DELIVERY

H O L I D AY PLANNING MADE EASY

If you wait to do everything at the last minute, the holidays feel like final exams: all stress, no excitement. But when your list is divided into bite-size pieces and tackled in advance, each to-do is a chance to get in the spirit and enjoy the task at hand. Follow our countdown to ace the season.

4+

WEEKS Now’s the time to envision your ideal holidays and get an early start on preparation.

Take inventory of your pantry’s dry goods.

If you plan to make cookies (and after seeing page 136, we bet you will), restock any baking basics, like flour and sugar. Add them to your regular grocery list.

Inspire your surroundings!

Bring lights and decorations out of storage. For beautiful, big-impact ideas, see pages 56 and 114.

2+

WEEKS Time to get down to brass tacks: firming up logistics for houseguests, entertaining, and the big (and little) meals.

THE DAY BEFORE Premake everything you can, and take care of final festive touches.

If you’re going to make a special roast or fresh turkey, order it now.

A FROZEN TURKEY CAN BE ORDERED A WEEK BEFORE.

BAKE DESSERTS; CLEAN AND PREP VEGETABLES FOR SIDES AND SALADS.

THE DAY OF Dress up, gather with loved ones, and let the festivities begin!

Get pretty— quick!—with our fast beauty tricks on pages 72 and 76.

If you have family or guests spending the night, try our makeahead breakfasts (page 91). Just assemble and chill, then slide them into the oven the next morning.

Set the mood with classic tunes of the season.

For playlists, see pages 24 and 62.

Make your list and check it twice.

Whom do you need to give presents to?

Go to our gift guide (page 31) for dozens of special finds you can buy or DIY.

SKIP THE MAJOR LAST-MINUTE GROCERY HAUL. STOCK UP ON ALL THE NONPERISHABLES YOU’LL NEED.

Set up your bar (for some chic ideas, see page 130), and arrange centerpieces.

POUR YOURSELF SOME EGGNOG, KICK BACK, AND HAVE FUN!

DREAM UP A HOLIDAY DINNER. FOLLOW OUR SMART GUIDE (PAGE 104) TO SUREFIRE MENUS AND FUN.

Order stamps, gift wrap, and doublesided tape, or purchase them on your next errand run.

Harness the holidaygreeting effort.

Order cards and get a custom return-address stamp or embosser to make the ritual a snap—and stylish.

EVEN FOR THE COOK!

Order wine and liquor, and polish silver, if necessary (for a tutorial, see page 88).

WRAP GIFTS! SEE OUR PRETTY AND PRACTICAL TECHNIQUES (PAGES 31, 42, 46, 121).

MAIL ANY PACKAGES.

Make and freeze holiday cookie dough and pastry for pies.

LOOK FOR MORE PLANNING TIPS THROUGHOUT THE ISSUE We’ll help you holiday up your home in style, entertain with ease, look and feel your best, and prepare delicious, festive meals. Don’t miss our special pointers presented by our friends at Swanson ® Broths and Stocks, too.

Elegant and easy ways to label presents.

PAGE 32

Tricks for traveling with gifts so they arrive in perfect condition.

PAGE 36

Fresh new ways to make your home sparkly and bright.

PAGE 62

Quick ideas for looking polished and radiant at every party.

PAGE 74

A storage solution Clever strategies for extra bottles that take the of booze when you’re stress out of cookentertaining. ing for a crowd.

PAGE 86

PAGES 92, 94, 100, 109, 163

TO M A K E

TO G IV E T HANK S

B EC A U S E B A BY IT’S COLD OUTSIDE

B EC A U S E

NOBODY BEATS MY STUFFING

M E R RY

W H Y I C O O K® FOR THE H O L I DAY S

TO I M P R E S S T H E I N-L AW S

T R U S T YO U R H O L I DAY D I S H E S TO A M E R I C A’ S # 1 B R OT H .* No preservatives, nothing artificial, just rich chicken flavor.

Learn. Share. Inspire. #WhyICook *Total Broth IRI Sales data for 52 weeks ending 7/24/16. © 2016 CSC Brands LP.

BECAUSE I LOV E L E F TOV E R S

BECAUSE RED I S M Y FAVO R I T E CO LO R

TO G E T T H A N K S

Founder and Chief Creative Officer Martha Stewart

MARTHA STEWART

EDITOR IN CHIEF Elizabeth Graves

VP, PUBLISHER Daren Mazzucca

Editorial General Manager Meesha Diaz Haddad Design Director Jaspal Riyait Executive Editor Jennifer Tung

EDITORIAL

ART

Copy Chief/Articles Editor Myles McDonnell Garden & Features Editor Melissa Ozawa Home Editor Lorna Aragon Beauty Director Melissa Milrad Goldstein Senior Editor Brooke Porter Katz Research Director Ann Sackrider Copy Editor Frances Vigna Editorial Assistant Claire Sullivan

Art Director Katie Field Associate Art Director Laura Lutz Assistant Laura Formisano

STYLE Director Tanya Graff Editor at Large Naomi deMañana Senior Fashion & Market Editor Jessica King Senior Editor Katie Covington Crane Associate Editor Colleen Banks

DIGITAL

PHOTO

Executive Digital Editor Deanne Kaczerski Deputy Digital Editor Angela Law Senior Digital Food Editor Victoria Spencer Digital Editor Alexandra Churchill Associate Digital Food Editor Frances Kim Director of Content Marketing Marci Greenfield Digital Marketing Associate Lindsay Pierce

Director Dawn Sinkowski Editor Michelle Zollo Poh Associate Editor Joanna T. Garcia

FOOD & ENTERTAINING Editorial Director Sarah Carey Senior Editor Greg Lofts Editor at Large Shira Bocar Associate Editors Laura Rege, Lauryn Tyrell Recipe Tester Lindsay Strand

Photo Rights & Archive Director Alison Vanek Devine

PRODUCTION Production Director Denise Clappi Design Production Managers Judy Glasser, Duane Stapp

CONTRIBUTORS Thomas Joseph, Ryan McCallister, Hannah Milman, Alexis Stewart

VP, Group Editor Linda Fears

MARTHA STEWART BRAND MANAGEMENT SEQUENTIAL BRANDS GROUP Chairman William Sweedler Chief Executive Officer Yehuda Shmidman President Andrew Cooper Chief Financial Officer Gary Klein General Counsel Eric Gul EVP, Strategic Development & Operations Chad Wagenheim EVP, Executive Design Director Kevin Sharkey SVPs, Corporate Development Dan Castle, Noah Gelbart SVP, Books Editorial Director Ellen Morrissey

PRINTED IN THE USA

ADVERTISING SALES

PRODUCTION, CIRCULATION & FINANCE

New York

Senior Production Manager Julie Strehlow Production Traffic Supervisor Julee Evans Quality/Technical Director Joseph Kohler Associate Consumer Marketing Director Leslie Shaeffer Newsstand Jennifer Hamilton Business Director Ron Clingman Advertising Business Manager Michael Mosso VP, General Manager, Digital Janell Pittman

VP, Group Publisher Stephen Bohlinger Sales Director, Consumer Goods Lizzie Meier Utt Sales Director Susan Schwartzman Account Manager Taylor Theiss Ad Sales Coordinator Megan Irving

Midwest Integrated Sales Directors Brad Moore, Shannon Sutton Sales Assistant Marlo Marion

West Coast Sales Directors Bianca Haley (Los Angeles) Kelly McCoy (San Francisco)

Detroit Director, Strategic Solutions Karen Barnhart

Direct Media Senior Business Development Manager Lisa Ayala Executive Assistant Jill O’Toole

INTEGRATED MARKETING Group Associate Publisher, Marketing Jodi Marchisotta Executive Director, Marketing Vanessa Goldberg-Drossman Brand Director Emily Payton Creative Director Lisa Kim Associate Director, Marketing Lindsey Cox Senior Sales Development Manager Olivia Spadafore Associate Sales Development Manager Jennifer Fass

MEREDITH NATIONAL MEDIA GROUP President Jon Werther President & General Manager, Meredith Magazines Doug Olson President, Meredith Digital Stan Pavlovsky President, Consumer Products Tom Witschi Chief Brand Officer Kim Martin Chief Revenue Officer Michael Brownstein

Executive Vice President Chief Marketing Officer Nancy Weber

Senior Vice Presidents Digital Platforms Matt Minoff Digital Sales Marc Rothschild Chief Data Officer Alysia Borsa Research Solutions Britta Cleveland

Vice Presidents Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Digital Sales Marla Newman Direct Media Patti Follo Communications Patrick Taylor Human Resources Dina Nathanson Strategic Sourcing Newsstand Production Chuck Howell Creative Content Leader Dana Points

Chairman and Chief Executive Officer Stephen M. Lacy President and Chief Operating Officer Tom Harty President Meredith Local Media Group Paul Karpowicz Vice Chairman Mell Meredith Frazier In Memoriam E. T. Meredith III (1933–2003)

SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800-999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 805 Third Avenue, New York, NY 10022; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2016 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only.

No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Office.

RECIPE FOR WONDERFUL

TM

RIGATONI WITH SILENCED SMARTPHONES

Always al dente, always perfect.

We saved you a seat. Find out more at Barilla.com/DreamDinnerParty

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Out & About

Where to go, what to see, and how to elevate your December.

@debrosse_nyc

@marthastewart

Stowe, Vermont; trappfamily.com National Elk Refuge The U.S. Fish & Wildlife Service teams up with local sleigh drivers to take visitors through the refuge, gliding among herds of elk numbering in the thousands.

Jackson Hole, Wyoming; fws.gov

ON THE ROAD: CALIFORNIA

Stylish hotels have been opening up and down the coast faster than you can say, “Warm winter getaway.” We love the modern-farmhouse vibe of the intimate Hotel Carmel (shown), where galleries and restaurants are just steps away, and guests can kick back by an outdoor fire pit and sip complimentary local wine at sunset.

Hotel Carmel

Las Alcobas, St. Helena Napa’s first new luxury property in seven years has food by acclaimed chef Chris Cosentino.

Resort at Squaw Creek Guests at the Olympic Valley can snuggle under blankets in antique sleighs at this Lake Tahoe resort.

Olympic Valley, California; squaw creek.com

thehotelcarmel.com

Ranch at Laguna This 68-acre resort offers golf, a spa, and even nature hikes for kids.

theranchlb.com

lasalcobasnapa valley.com

Freehand, Los Angeles Opening this winter, the cool hotel-hostel debuts on the West Coast in a historic downtown building.

thefreehand.com

ON OUR BOOKSHELF

Once again Dorie Greenspan, the James Beard Award–winning writer and baker, doesn’t disappoint. Her new book, Dorie’s Cookies (Houghton Mifflin Harcourt), is a collection of 170 favorite recipes. You’ll find standout treats for cookie swaps, such as cocoa-almond thumbprints and pfefferneusse, as well as tips on rolling out the perfect dough, all delivered in her relaxed, approachable style. If your December will be filled with more palm trees than snowflakes, crack open The Bold Dry Garden (Timber Press), an inspiring history of the Ruth Bancroft Garden, in Walnut Creek, California, that’s packed with rich photography. You’ll learn about design and plant palettes, as well as practical information on how to maximize a water-wise landscape from the pioneer of dry gardening.

PH OTO G R A PH S C O U RT ESY O F T ER ESA CA RT ER (I N STAG R A M); H OT EL CA R M EL (H OT EL ); PE T ER A R D ITO (B O O KS)

Follow Us

These days, going to grandmother’s house in a horse-drawn sleigh may be a challenge, but you can ride over the river and through the woods in these snowy locales.

Trapp Family Lodge Starting at $25 per adult and $15 per child, riders can share a ride on a public sleigh or choose a private one.

IN OUR FEED

DeBrosse first caught our eye with its luxe line of cozy knitwear, but when we learned that owner Teresa Carter donates part of its proceeds to help orphanages and employment and training opportunities for single mothers in Haiti, we were hooked.

Make an impact this season, and help the victims of Hurricane Matthew by picking up an ultrasoft blanket scarf for a gift that gives beyond the holidays.

WHY NOT? GO FOR A SLEIGH RIDE

I spy, with my little eye, something beginning with “S.” Who knows what you’ll see in the backup camera1 of your new 2017 Corolla, but that’s kind of the point, isn’t it? That’s why it comes standard, along with Toyota Safety Sense™ P.2 Because, even though you might see almost anything, one thing we think you should definitely see is safety. How many things can you spy that start with the letter “S”?

Toyota Safety Sense™ Standard

Festive & Welcoming

Martha Stewart Living™ and the Martha Stewart Circle Logo™ are trademarks of Martha Stewart Living Omnimedia, Inc. © 2016 Martha Stewart Living Omnimedia, Inc. All rights reserved.

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MARTHA STEWART LIVING HOLIDAY COLLECTIONS EXCLUSIVELY AT THE HOME DEPOT. ™

See inside from anywhere.

The new Family Hub™ refrigerator It has built-in cameras that take a photo every time the doors close, so you always know what you have and what you’re missing.

© 2016 Samsung Electronics America, Inc. All rights reserved. Samsung is a registered trademark of Samsung Electronics Co., Ltd.

23

F ROM MART HA Teach and Inspire

Home for the Holidays

It’s the most wonderful time of the year, as the song goes. And Martha loves to celebrate with dear family and friends. Over the years, she has continued traditions started by her parents and created new ones with her grandchildren. Here, she reminisces.

PHOTOGRAPH BY FRÉDÉRIC LAGRANGE

Lighting the Tree Perhaps my favorite outdoor lighting project ever! We decorated one of the ancient apple trees in Bedford, illuminating it with hundreds of small white lights and many kugels of varying sizes.

24

Holiday Traditions F ROM MART HA

Christmas Playlist I love music during the holiday season. Here are some of my favorites for listening and singing along.

“Santa Baby” Performed by Eartha Kitt “The Christmas Song” Performed by Nat “King” Cole “White Christmas” Performed by Frank Sinatra “Sleigh Ride” Performed by Johnny Mathis “It’s the Most Wonderful Time of the Year” Performed by Andy Williams

I want my Christmas holiday to be might be decorated for a woodland scene, another for the same, but different. Subtle additions and our furry friends, and another just for the birds. I pull subtractions can be surreptitiously incorporated, down the best table coverings from the attic and place as long as the overall feeling and atmosphere them on tables, then add decorations on every flat remain the same. My windows and surface I find to amuse and delight—no doorways are always garlanded opportunity is spared to embellish and and wreathed indoors and out. Last year I get into the spirit.

“I concentrate purchased more than 40 evergreen wreaths I keep these traditions alive by photoon what I think graphing every holiday and saving the for the windows of the house and the eaves of the outbuildings, and affixed wonderful decorations from year to year. I try to will be quietly shooting stars, made from hundreds of have a big open house to celebrate with visible and little white lights, to the roofs and sides of my family, friends, and neighbors. This breathtakingly the buildings. is not so different from what my parents gorgeous․” The farm comes to life every night, a did in our family home in Nutley, New Jersey, and what I hope my daughter will glistening wonderland the moment the skies darken. I’m tempted to do more, but do as her two children grow and thrive.

I leave the jolly Santas, sleighs, and teams of reindeer to Last year Alexis decorated an incredible pink tree with the neighbors. I concentrate on what I think will be qui- a new collection of oversize glass balls in pastel pinks, etly visible and breathtakingly gorgeous. greens, and blues. I think she’s caught the bug—the Indoors, I go a bit more crazy—a tree or two or three Christmas-decorating bug! Who knows what’s in store in every room, hung with vintage and not-so-vintage this year, but I can’t wait to celebrate, and I wish you ornaments that I have collected over the years. One room all the happiest of holidays.

E

VERY YEAR

“Silent Night” Performed by Kiri Te Kanawa “O Holy Night” Performed by Kiri Te Kanawa “Deck the Halls” Performed by Teo Macero & his Orchestra “The First Noel” Performed by Chris Botti Handel’s Messiah Performed by the Trinity Church Choir Bach’s Christmas Oratorio Conducted by Kurt Thomas

C O U RTESY O F MARTHA STE WART

This picture of me at 14 was taken by my father in front of the Kostyra tree.

I am all decked out in holiday finery—my first formal dress, sewn at home by Mother and me: ice-blue taffeta with a pink net overlay and pink tulle gloves!

“Have Yourself a Merry Little Christmas” Performed by Judy Garland

26

Holiday Traditions F ROM MART HA

It’s always been my inclination to decorate every room, focusing on trees and wreaths, as well as homemade and vintage ornaments.

Gifts have been opened—time to eat! Grandson Truman starts his breakfast.

Since 1982, I’ve made eggnog— a rich concoction of eggs, milk, cream, sugar, brandy, bourbon, and rum.

The Kostyra homestead on Elm Place in Nutley, New Jersey.

Caroling has always been a favorite pastime—old and new songs are sung with gusto by some very talented singers in our family.

During the day, we try to spend time outdoors, collecting eggs, hiking, and riding horses.

C H RI STO PH ER BAK ER ( TR EE); C O U RTESY O F MARTHA STE WART (FAM I LY P O RTR AIT, EG G N O G, H O U S E); C O U RTESY O F K E VI N S HAR K E Y (B R E AK FAST ); J O H N D O L AN (MARTHA WITH BABY ); D IT TE I SAG ER (CARO LERS)

My only formal family photo, from 1956 (clockwise from top right): Eric, Dad, George, Mom, Laura, Kathy, Frank, and me.

Plant power ÂŽ

Š2016 Traditional Medicinals 160719

MARTHA PRESENTS: HOW TO DECORATE LIKE AN EXPERT & SERVE UP THE HOLIDAYS IN STYLE

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31

GOOD T H INGS Presents to Make or Buy

Spraypaint lines across each sheet, or go over some bands again for an ombré effect.

OUR HOLIDAY GIFT GUIDE We thinned acrylic paint with water, then splattered gold dots with a narrow brush.

We’ve got this year’s shopping beautifully covered, with unique, useful, and delightful finds for every lucky person on your list. Some are handmade, all were handpicked—and each one is a hands-down winner.

PHOTOGRAPHS BY KATE MATHIS TEXT BY ELENI N. GAGE

Use gold acrylic paint and a brush to dab dashes or make stripes across the paper.

It’s a Wrap!

For an extraspecial presentation, we took plain paper, which you can buy in bulk, and made smaller pieces super-pretty with a little paint and an unexpected tag or bow.

32

December

1

GIFT GUIDE

3

4

2

Our favorite flavors are Toasted Sesame and Salt & Nibs.

6

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PLANNING TIP

To save yourself from labeling loads of gift tags, designate a specific wrapping-paper or ribbon color for each of your recipients (and jot down the key, in case you forget!).

8 7

9

GOOD GIFTS FOR THE

KITCHEN

1. Be a good egg and give Farmhouse Pottery’s solid-ash egg board—it’s a pretty way to serve a hard-boiled breakfast to houseguests. $85, farmhouse pottery.com. 2. Treat them to dinner all year long with Small Victories (Chronicle Books, 2016), the first solo effort from Julia Turshen, who has written cookbooks with Mario Batali. $35, amazon.com. 3. Cozy up with this gingham-print porcelain mug, which is large enough for morning joe and sweet enough for after-dinner ice cream. $24, shopterrain.com. 4. Sweet-talk them. These bars from family-run Woodblock Chocolate Manufactory, in Portland, Oregon, are delicious stocking stuffers—or thank-yous for teachers and sitters. $4 each, themeadow.com. 5. Press here for a present that will make them think of you every morning: Yield Design’s French press brews coffee in the traditional way but looks incredibly modern while doing so. $85, yielddesign. co. 6. Use your noodle to come up with something they’ll love but might not buy for themselves: Atlas’s 150 Aluminum pasta maker. $80, crateandbarrel. com. 7. Say cheese to this handsome set of marble and copper knives. $50, williams-sonoma.com. 8. Give the glow of copper without altering the taste or color of the food you put in it: Martha Stewart Collection’s nesting bowls are stainless steel inside. $58 for a set of 3, macys.com. 9. Tickle their taste buds with pickles made at Shed, the James Beard Award–winning restaurant and market in Healdsburg, California. $12 each, healdsburgshed.com.

C R E AT E D BY K AT I E C OV I N GTO N C R A N E A N D S I L K E STO D DA R D; P H OTO G R A P H S BY G R A H A M P O L L AC K

It cranks out linguine, spaghetti, and lasagna noodles.

Everyone remembers the

Best Gift Ever Create joy with personalized gifts for your entire list.

Visit ThingsRemembered.com and the nearest of our more than 500 retail locations.

34

December GIFT GUIDE

MAKE GIVE SUNDAE SAUCES

The best hostess gifts make life both easier and sweeter.

Case in point: These homemade toppings turn a pint of vanilla ice cream into a gourmet dessert. A touch of molasses and holiday spices lend the gingerbread caramel a freshly baked cookie flavor, especially when garnished with slivers of candied ginger.

The mandarin-lime curd is aromatic and mouthwatering, and works just as well as a silky spread on toast, muffins, or scones in the morning. To stir up a batch, get the recipes on page 145, and pack them in airtight seven-ounce Mason or jam jars (tied with a spoon).

For our downloadable label template, go to marthastewart.com/sauce-labels.

THE DETAILS: The Container Store Le Parfait French hermetic-glass terrines, 7 oz., $6.50 each, containerstore.com. Teak coffee-spoon set, $25 for 4, abchome.com. Studio Carta tight-weave cotton ribbon, Âź", $9 for 5 yd., shopangelaliguori.com.

©|® THE J.M. SMUCKER COMPANY

TRADITIONS DON’T HAPPEN OVERNIGHT.

THEY HAPPEN ONE MORNING AT A TIME AND ONE CUP AT A TIME.

36

December GIFT GUIDE 2

This artistic candle holder has a brushedbrass finish.

1

PLANNING TIP

When traveling for the holidays, order gift paper and have it shipped to your destination.

Bring your own ribbons and tags, and wrap everything once you arrive.

3 6

7 5

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Give a map of someone’s favorite city.

GOOD GIFTS FOR THE

HOME

1. Make love bloom with this brass-finish watering can, which is sleek enough to leave out on display. $45, cb2.com. 2. Promise someone a rose garden, even if there’s snow on the ground, with Plant (Phaidon, 2016), a breathtaking collection of botanical prints, photos, drawings, and even micrograph scans. $60, indiebound.org. 3. Put a ring on it. The designing duo Formafantasma took a cue from a simple band when creating the Bugia candle holder, a practical, sculptural piece to have and to hold. $195, rollandhill.com. 4. Strike a pose for HP’s Sprocket wireless pocket-size photo printer. It prints sticky-backed two-by-three-inch snaps. $130, hp.com. 5. Take center stage with these hand-cut glass vessels by Hawkins New York, which come in soft pink or gray. From $45 each, food52.com/shop. 6. Stack the deck—or rather the nightstand—with Hay’s Bits and Bobs containers. They hold cuff links and earrings in style—and make sustainable gift boxes for wonderful things that come in small packages. From $9 each, store.moma.org. 7. Gild the lily with a framed foil-pressed map by Alex Elko Design that’s as meaningful as it is beautiful. From $67, minted.com. 8. Think pink with these romantic glasses rimmed in 24-karat gold. They’re made for red wine but look rosé all day (and year) long. $88 for 4, anthropologie.com. 9. Make sparks fly.

Christophe Pourny’s all-natural pinecone-shaped beeswax fire starters warm the hearth in winter. $55, christophepourny.com.

G R A H A M P O L L AC K

9

thecompanystore.com

15% off + free shipping*

Give the gift of comfort.

*Enter code TMSDEC16 in your shopping cart. Shop with us online at thecompanystore.com or call 1-800-799-1399. Expires 2/28/17. Exclusions may apply, please see website for details.

Shown: LegendsÂŽ Luxury Geneva Comforter.

Exclusively at thecompanystore.com.

38

December GIFT GUIDE

MAKE GIVE

FRINGED COCKTAIL NAPKINS

These no-sew hand-fringed cocktail napkins are already a fun upgrade on the paper variety. Add a stamped monogram in the corner for extra credit, box up four, and you’ve got an A+ present. To create them, cut a lightweight, loose-weave linen fabric into 10½-inch squares, then use a pin to pull out several threads for a fringed border. Personalize them with a rubber stamp and a fabric ink pad.

THE DETAILS: Paper Presentation gift boxes, from $6 each, paperpresentation.com.

Assorted fabrics, graylinelinen.com.

cranberry-orange White Chocolate Cheesecake Prep Time: 25 min. | Total Time: 6 hours 30 min. (incl. refrigerating) | Makes: 16 servings

WHAT YOU NEED 24 square shortbread cookies, finely crushed (about 1-3/4 cups) 2 Tbsp. butter, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar, divided 2 tsp. vanilla 1 pkg. (4 oz.) BAKER’S White Chocolate, melted 4 eggs 1 tsp. cornstarch 1 Tbsp. zest and 1/2 cup juice from 2 large oranges, divided 1-1/2 cups fresh cranberries

MAKE IT HEAT oven to 325ºF. COMBINE cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

BEAT cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.

BAKE 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours.

MEANWHILE, mix cornstarch and 1 Tbsp. orange juice until blended. Bring cranberries, remaining orange juice and remaining sugar to boil in saucepan on medium-high heat; simmer on low heat 6 min. or until cranberries are softened, stirring frequently. Stir in cornstarch mixture; bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Remove from heat. Stir in orange zest. Cool.

Refrigerate until ready to use.

SPOON cranberry glaze over cheesecake just before serving.

© 2016 Kraft Foods

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December GIFT GUIDE

2 1

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Shea and jojoba butters make it ultrarich.

3

It’s a grown-up take on glitter.

A blend of essential oils preps his skin.

7

They’re gentle enough for color-treated hair.

6

9

GOOD GIFTS FOR

PAMPERING

1. Make her smile every time she pulls out one of these shiny, happy compact mirrors by Odeme. $28 each, odeme.co. 2. Pucker up! You’re likely to get a kiss from the happy recipient of this boxed set of nine tinted balms by Fresh. $77, fresh.com. 3. Refine his routine with the Castle shave kit; it combines retro design and modern ingredients for a clean, close shave. $60, detroitgrooming.com. 4. Pay it forward. For each limited-edition tub of Kiehl’s rich, grapefruit-scented Faile Crème de Corps sold, 340 meals are provided to hungry families through Feeding America. $38, kiehls.com. 5. Go luxe with an Iles Formula trio of shampoo, conditioner, and hair-finishing serum, developed by celebrity stylist Wendy Iles using antioxidant-rich vegetable extracts. $99, sephora.com. 6. Razzle-dazzle her with YSL’s Silver Clash polish. A single coat adds subtle sparkle; a second lights up her whole look. $28, ysl beauty.com. 7. Smooth things over with Aquis’s super-absorbent Luxe towel, which fights frizz while drying even the longest, thickest hair. From $30, aquis.com. 8. Sweep her off her feet with Sonia Kashuk’s deco-inspired set of four synthetic brushes. They’re as soft and effective as tools several times their price. $30, target.com. 9. Take her to Paris, figuratively speaking, with French Girl Organics, a bath-and-skin-care line inspired by the sights and smells of France (think rose-scented lip polish, body oil, and French sea salts for soaking). From $15 each, frenchgirlorganics.etsy.com.

G R A H A M P O L L AC K

8

my curls are

than the weather

V Sy ys gives you weather-resistant curls by making your hair as strong as you are.

strong is Š2016 P&G

42

December GIFT GUIDE

MAKE GIVE HANDMADE SOAPS

Melt hearts with a gift that’s pretty and practical: a set of powder-room soaps that mimics a box of petit fours. We whipped them up with glycerin and goat’s-milk soap-making kits, glycerin soap color, flexible silicone molds, and some imagination, dressing up the pale bars with pink sea salt and the orange ones with exfoliating dry oatmeal. Once the bars were ready to be released from the forms (which takes only about an hour), we stacked them in cupcake wrappers and packed three sets in a clear gold-topped box worthy of the treasures inside.

THE DETAILS: Artminds clear glycerin soap-making kit, $11; goat’s-milk glycerin soap-making kit, $11; and glycerin soap color, $5, michaels.com. The Container Store clear boxes with brushed copper lids, $8 each, containerstore.com.

Martha Stewart Pets® is a registered trademark of Martha Stewart Living Omnimedia, Inc. ©2016 Martha Stewart Living Omnimedia, Inc. All rights reserved. ©2016 PetSmart Store Support Group, Inc. All rights reserved. Product selection may vary by store.

A DVERTI SEMEN T

TO ALL A GOOD NIGHT

FIND OUR NEW HOLIDAY LOOKS ONLY AT

PETSMART ® AND PETSMART.COM.

EXCLUSIVELY AT

44

December GIFT GUIDE 1

4

This comes in seven other striking colors.

2

A quickrelease pin lets you swap out straps.

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3

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7

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9

GOOD GIFTS FOR

STYLE

1. Tell the world she’s a wonder woman with a pink leather cuff that transmits magical powers, making the wearer able to slay passersby with her incredible fashion sense. $121, marlowgoods.com. 2. Tie one on the gent who wouldn’t be caught dead wearing dancing reindeer around his neck.

Alexander Olch’s Isaac wool tie is festive but understated. $150, olch.com. 3. Warm her heart, arms, and entire torso with this cozy sweater by Autumn Cashmere, which ties at the nape of her neck in a romantic black bow. $330, intermixonline.com. 4. Time it right with a custom-designed watch—you pick the face, finish, and band, and the folks at Tinker assemble it. $150, tinkerwatches.com. 5. Remind her that she’s a gem with one of Page Sargisson’s agate rings, punctuated by a touch of gold. Or select a few, so she can stack the set. $150 each, pagesargisson.com. 6. Empower others with a key-ring-cum-phone-charger that lets them juice up on the run, in the car, or from a laptop. $30, nativeunion.com. 7. Help him keep calm by carrying on Stuart + Lau’s Monaco Weekender bag, which is lightweight, has a waterproof lining, and is so very handsome. $338, stuartandlau.com. 8. Put a twinkle in her eye with some sparkle for her ears. Debbie Fisher’s gold-vermeil earrings go with everything and have just the right flash factor. $120, debbiefisher.com. 9. Be tray-chic and give Pat Kim’s stunning wooden catchall for keys and wallet. $80, patkimdesign.com.

G R A H A M P O L L AC K

9

®/TM trademarks © Mars, Incorporated 2015

©

holidays are better with

#betterwithmms

and

46

December GIFT GUIDE

MAKE GIVE BEADED NECKLACES

For stylish wrapping, snip two slits near one side of a square of felt. Thread a suede cord through them and through the necklace, roll it up, and tie it in a knot.

THE DETAILS: Assorted beads, firemountaingems.com. Tassels and suede ribbons, beadcenterny.com. Precut felt, 18" by 18", $9.50 each, purlsoho.com.

Remember how proud you felt handing Mom macaroni jewelry back in the day? Our two-tone necklaces are made with the same amount of love but produce a more refined result— and they might be even easier to craft.

Buy two strands of stones or glass beads, a package of crimp beads, and two tassels on rings. Thread the strands through a crimp bead, one tassel ring, and then back through the crimp bead. Flatten with pliers to secure. Repeat on the other end with the second tassel.

Present-Day Style at Home Create a holiday-ready home and ďŹ nd gifts for everyone on your list with help from hayneedle.com. Featuring indoor and outdoor furniture and dĂŠcor plus exclusive yet affordable designs, Hayneedle offers of-the-moment looks for every space, style, and budget.

Find everything you need for the holidays and beyond.

1000+ beds & complete bedroom collections

Gifts for the entertainer starting under $50

UP TO 60% OFF + FREE SHIPPING on orders over $49. Shop hayneedle.com or call 888.806.9084.

Save up to 40% on dining room furniture

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December GIFT GUIDE

3

2

MAKE GIVE PLAY-DOUGH KIT

Dough it yourself, then pack this homemade clay into airtight containers inside a handy case, add a few cookie cutters, and let the games begin. (For a basic recipe, go to marthastewart.com/play-dough; find these Bigso Mini Stockholm suitcases at the Container Store. $7 each, containerstore.com.)

1

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These cute mini suitcases are made of recycled fiberboard.

GOOD GIFTS FOR THE

KIDS

8

1. Wrap your freshly bathed little one in your arms, but first envelop him or her in Kontex’s supersoft Angeline hooded towel. $118, rikumo.com. 2. Turn lunch into a party by serving PB&Js on a tray from Coral & Tusk’s collaboration with Fog Linen, featuring adorable illustrations of Paco the dog and Goban the cat. $58, coralandtusk.com. 3. Bring home a pet they’ll never have to clean up after (plus five of his furry friends) with Martha Stewart Living’s set of six Arctic Animal felt ornaments. $39, homedecorators.com. 4. Color them amused with a combo that will keep hands busy all break long: a USA-map coloring roll by Omy, and a set of six Eco-kids’ rock-shaped crayons, tinted with vegetable and fruit dyes. $30 and $10, abchome.com.

5. Equip a mini foodie with Le Petit Chef’s knife, peeler, and finger guard, designed to teach knife skills to supervised 5-to-12-year-olds. $49 for the set of 3, opinel-usa.com. 6. Take the high road and give your favorite tween this glitter cell-phone case—it shakes like a snow globe!—instead of keeping it for yourself. $28, bando.com. 7. Go wild for Zuny’s faux-leather bookend, which cheerfully keeps Pat the Bunny and friends in place. $53, wayfair.com.

8. Rock a classic with this reissue of the stunning 1970 children’s book Listen! Listen! (Princeton Architectural Press, 2016), by architect Ann Rand and her graphic-designer husband Paul, who did the iconic cutouts for the illustrations. $18, papress.com.

K AT E M AT H I S (PL AY- D O U G H K IT ); C O U RT E SY O F M A N U FACT U R E R (O R N A M E N T ); G R A H A M P O L L AC K (OT H E R S)

It also comes in blueand-yellow check.

k :RQGHUIXO &LWUXV //& $OO 5LJKWV 5HVHUYHG :21'(5)8/ +$/26 385( *22'1(66 *22' &+2,&( .,' DQG WKH DFFRPSDQ\LQJ ORJRV DQG WUDGH GUHVV DUH WUDGHPDUNV RI :RQGHUIXO &LWUXV //& RU LWV DIÆ“ OLDWHV :+

Good choice, kid.

W∂ nderful Halos are sweet, seedless and easy to peel. They’re always a good, healthy choice.

dacor.com

IF YOU KNOW A TRUFFLE GUY IN FRANCE, YOU’RE A DACOR CHEF. Dacor is built for the world’s most demanding chefs. Never mind that you’ve quietly funded a temperamental Frenchman’s retirement—one dusty little gem at a time. You, mon petit chou, are exactly the breed of culinary enthusiast Dacor appliances are designed to please. From the first 30-inch pure convection wall oven to the world’s first smart range, our countless innovations will whet your appetite for inspired cooking. Now go feed it.

Complete your dream kitchen with a free Dacor dishwasher, ventilation system, or instant savings with our It’s Your Choice offer, for a limited time. Learn more at: www.dacor.com/Promotions/Its-Your-Choice

Tested and recommended by the Master Chefs of Le Cordon Bleu.®

Featured Product:

6.3 oz. Dark Chocolate Crunchy Nut Bar with Whole Hazelnuts Also Available in Milk & Blond Chocolate Š 2016 SweetWorks Confections, LLC, A Chocolat Frey Company. All rights reserved.

53

GOOD L IVING Home, Style, Beauty, Health

THE BOLD AND THE BEAUTIFUL Moving beyond traditional red and green, poinsettia growers are hard at work developing breathtaking new varieties in the prettiest hues. We’re smitten.

PRO P ST Y LI N G BY SAR AH VAS I L

PHOTOGRAPHS BY RYAN LIEBE TEXT BY MELISSA OZAWA

Twice As Nice Two Premium ‘Ice Crystal’ poinsettia plants, placed in identical vases, have the same impact as a cut-flower display— but will last for weeks.

54

Garden G O O D L I V I NG

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1

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7 6

COME DECEMBER, you’re almost guaranteed to catch sight of a poinsettia (or two, or three—hundred). They decorate homes, shops, and church altars, and appear in bright abundance, wrapped in foil, at supermarkets and nurseries throughout the country. The Mexican native (Euphorbia pulcherrima) is photoperiodic, meaning it blooms only when the days grow short during the colder months. And in the wild, its colors mirror classic holiday tones: green leaves and vivid-red bracts (modified leaves that resemble flower petals; the actual flowers are the tiny buds, called cyathia, in the center of the bracts). It’s no wonder they’ve become a symbol of the season.

But horticulturists are trying to broaden the plant’s horizons. “We challenge ourselves to see what we can hybridize,” says Ruth Kobayashi, breeding manager at Ecke Ranch, in Encinitas, California, Dümmen Orange’s largest poinsettia grower in the country. She and her colleagues cross different varieties to create ones the market hasn’t seen before; today, their offerings span sophisticated shades of red, white, pink, green, and gold. “Even with all the technology we have, we work within the framework of what nature allows,” Kobayashi says. “That’s the fun of it. Nature always surprises us.”

10

A Holiday Spectacular 1

6

‘Peppermint Ruffles’ Large, with wavy palepink bracts

‘Autumn Leaves’ A breakthrough gold color for breeders

2

7

‘Early Twilight’ A deep rosy-colored variety

‘Princettia Pink’ A pale-pink hybrid

3

‘Premium Lipstick Pink’ Hot pink with dark veining

‘Jinglebell Rock’ Dramatic, with red and white variegation

8

4

9

‘Envy’ Bright-chartreuse bracts

‘Winter Rose’ White rosettes

5

‘Princettia Dark Pink’ A hybrid with brightfuchsia bracts

‘Sparkling Punch’ Pink with striking white centers

10

MAKE THEM LAST “Poinsettias are pretty robust,” says Kobayashi. But to ensure they’ll last for weeks in your home, place them in indirect sunlight, away from heating vents or cold, drafty windows.

“When the soil feels dry to the touch, water thoroughly, letting it drain,” she says. “Never let the pot sit in water.”

If you’ll be using the plants as cut flowers, she recommends placing the stems under running water to let the milky sap run before adding them to an arrangement.

56

Decorating G O O D L I V I NG

1 CUE THE CONIFERS

Make your mantel look amazing with a colorful assortment of vintage and inexpensive evergreens. The bottlebrush variety are readily available online and at crafts stores; the miniature ones were plucked from a modeltrain set. Votives make the snow-dusted landscape sparkle.

Bag-O-Frosted topiaries, $13, department56.com.

HOLIDAY UP YOUR HOME When decking your own halls, consider these charming touches. Classic in inspiration and modern in execution, they bring cheer to nearly every room in the house and are as easy to implement as one, two . . . tree.

PHOTOGRAPHS BY RYAN LIEBE TEXT BY SARA MORROW

58

Decorating G O O D L I V I NG

5 GO OUT WITH A BANG Christmas crackers— prettily wrapped cylinders that hold tiny gifts and emit a loud pop when pulled apart—date back to mid-19th-century Great Britain. Place a pile in a bowl by your front door, and send guests home with a jolly fun party favor.

STOCK UP ON STOCKINGS

Bells come in a range of colors. Choose a combo that complements your décor.

Nope, they’re not just for kids. These John Robshaw beauties add texture and color to any space— and can be put to new use: Fill sachets with fallen pine needles, tuck them inside the stockings, and perfume your home in a stealth way.

John Robshaw Wana and Tuwan stockings, $99 each, johnrobshaw.com.

Decorate an existing chandelier, or hang a ring of mistletoe with three chains and S-hooks.

JINGLE ALL THE WAY

To make comings and goings much more festive, gather a variety of crafts-store bells (these are red, gold, and silver), and string them onto two loops of wire.

Mold them into a cluster shape, twist the ends of the loops together, and tie on a big bow. Hang the ornament from a doorknob with a piece of cord.

Creatology jingle bells, 16 mm, 20 mm, and 30 mm, from $4.50 a bag, michaels.com.

6

SPREAD THE LOVE Rather than tucking mistletoe in a doorway, make family meals warm and fuzzy with an overhead centerpiece.

Wrap a wreath frame with fresh eucalyptus and faux mistletoe (toxins in the real berries can harm kids and pets), and attach ornaments with floral wire.

Ashland wire wreath frame, 18", $4, michaels .com. Artificial mistletoe spray, 3" by 30", $5, factorydirectcraft.com.

3 FAKE A FLAME Enjoy candlelight without the fire hazard by placing LED votives on windowsills, mantels, and stairs.

Pottery Barn flameless plastic votive candles, $20 for 4, potterybarn.com. Everlasting votive candles, $15 for 10, bedbathandbeyond.com.

EM I LY K AT E RO EM ER ( VOT IV ES, STO C K I N G S)

2

Olde English crackers, from $24 for 6, oldenglish crackers.com.

When you try to make the world’s best coffee, you end up making the world’s most thoughtful coffee.

To make great coffee, you cannot cut corners.

It starts with respect for the land and the people who coax the greatness of coffee from it. From harvesting to sorting and roasting, we provide the most carefully selected coffee in the world.

That means we must give the best back too, caring at every step from seed to cup.

Look for a new brand to emerge from Distant Lands in the near future. It’s a quality cup of sustainably produced coffee 50 years in the making.

Learn more at DLCoffee.com To shop Distant Lands Coffee, visit DLCoffeeStore.com

62

Decorating G O O D L I V I NG

9

COUNT DOWN TO CHRISTMAS

This whimsical Advent calendar comes together in a few basic steps. First, paint a two-byfour-foot pegboard slat; let dry overnight. Using stencils, craft paint, and a brush or sponge, paint the numbers 1 through 24 on muslin gift bags; let dry overnight. The next day, evenly space 24 small wooden pegs in the board; fill the bags with little toys, candy, and handwritten messages, and hang the bags in order. Then just place it on a console table or ledge, lean it against the wall (or mount it, if you have small children), and let the anticipation build.

White pegboard, 3⁄16" by 2' by 4', $8, homedepot.com. Cotton muslin pouches, 4" by 6", $18 for 25, snuggly monkey.com. Krylon ColorMaster gloss enamel, in Banner Red, $7 for 12 oz.; Lara’s Crafts wood axle pegs, 1⅜", $4 for 31; Craftsmart stencils, in Western Alphabet, from $7; and Martha Stewart Crafts multisurface satin acrylic craft paint, in Habanero, from $2.50 for 2 oz., michaels.com.

7

LIGHT THE WAY

To set up this modern menorah, arrange eight bud vases in a row, with a taller one in the middle, and place tapers inside. For added stability, put a bit of candle glue in the bottom of each vase. Postholiday, repurpose the vessels for greenery or small garden clippings.

Stick-Um candle adhesive, $11, amazon.com.

Jamali Garden glass crystal bud vases, $10 for 5", $13 for 7", jamaligarden .com. Metallic taper candles, 12", in Silver, $17 for 12, candles4less.com.

8 STRIKE A TUNE

Play music that’s happy, not sappy.

These albums are mainstays and under-the-radar gems (for Martha’s favorite yuletide songs, go to page 24):

Fill the bags with animal figurines that can be arranged in a manger scene come Christmas morning.

A Charlie Brown Christmas Vince Guaraldi Trio Songs for Christmas Sufjan Stevens Christmas in the Heart Bob Dylan

A Merry Christmas With Bing Crosby PLANNING TIP

Follow your nose beyond cinnamon sticks and baked apples, and scent your home with this wintry mix: In a pot filled halfway with water, simmer pine sprigs, eucalyptus leaves, and fresh sage or rosemary; or pine sprigs, bay leaves, and ground nutmeg.

A Very She & Him Christmas She & Him Have Yourself a Soulful Little Christmas Kenny Burrell

WIN $25,000!

Enter at marthastewartliving.com/25kHolidayHome for your chance to win our $25,000 sweepstakes. For details, see page 160.

I L LU ST R AT I O N BY A M R I TA M A R I N O

Santa’s Funk & Soul Christmas Party Vol. I Various Artists

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Join our new membership program and get 30% OFF your holiday cards WWW.MINTED.COM/MORE

NEW! THE ARTFUL SHELFâ„¢ shown in copper, $89.

FREE recipient address printing to match your card

64

Tastemaker G O O D L I V I NG

2

1

“Any item that I can’t stop thinking about is one I know I should buy․”

3

4

1. “I discovered Makoto Kagoshima’s one-ofa-kind pottery on Instagram. His work makes me smile whenever I look at it.” From $96, chariotsonfire.com.

5 6

jeans fit really great, and I love their different color washes.”

THE FINE FINISHER Jessie Randall | Cofounder & creative director, Loeffler Randall, New York City

First and foremost, Jessie Randall likes to be comfortable. You won’t find her squeezing into anything restricting, or tottering around in anything impractical. Like her namesake shoe-and-accessories company (Loeffler is her middle name), the mother of three keeps her style understated and easy; most days you’ll find her barefaced, in jeans and a statement shoe or coat. “I never want to be too dressy,” she says. For inspiration, she looks high, low, and outside of the box—this fall, she’s taking a memoirwriting class to spark new ideas: “Being creative in unexpected ways helps me do my job better.”

That means making pieces that are chic, timeless, and a bit daring. “Shoes have the power to change your mood, make your outfit, and make you happy,” she says. “I really believe that.”

2. “I’ve loved Dolly Parton my whole life.

‘Islands in the Stream’ is my go-to karaoke song.“ $14, bn.com.

3. “Taking a bath at the end of the day really helps me relax and stay in the moment.

Roques Oneil’s Therapie Himalayan Detox bath salts are lifechanging!” $66 for 400g, beautyhabit.com.

4. “I’d mix these fur Nicolette shoes with something casual like jeans, since they are so wow!” $450, loefflerrandall.com.

5. “Amo Denim jeans are like finding the perfect vintage pair without having to hunt for them.” $257, shopbop.com.

6. “My signature drink is a gimlet, made with Tito’s Handmade vodka.” $25, titosvodka.com.

PH OTO G R A PH S BY TAY LO R J E W EL L (P O RT R AIT ), PE T ER A R D ITO (OT H ERS); PRO P ST Y LI N G BY R AC H EL ST I C K L E Y

HER FAVORITE THINGS

1 in 5 children faces hunger.

There’s more than enough food in America for every child who struggles with hunger. Help get kids the food they need by supporting Feeding America, the nationwide network of food banks. Together, we can solve hunger™. Join us at FeedingAmerica.org

THE ART OF GIF TING custom art gifts from independent artists.

Your photos, silhouette, and wedding vows — made into one-of-a-kind keepsakes.

MINTED.COM/COMPLETELY-CUSTOM

15 % O F F photo & art gifts.

CO D E : M S L A R T 1 6 EXPIRES: 1/15/17 W W W. M I N T E D . C O M

66

Effortless Never Tasted So Good!

Tastemaker G O O D L I V I NG

8

WIN THIS! You could own a Fort Makers cutting board! Visit martha stewart.com/win this on December 8 to enter for your chance to win. (For more details, see page 160.)

Between work, family, and finding time to unwind, it’s hard to imagine having the daily luxury of preparing delicious home-cooked meals.

That’s where the Cuisinart Cook Central® 3-in-1 Multicooker comes in.

With 3 fully programmable cooking functions, including Slow Cook, Brown/Sauté, and Steam, combination cooking has never been easier for the time-pressed cook.

Now, you can develop rich, delicious flavors you never thought possible by browning ingredients right in the unit before switching to Slow Cook.

Working late? Need to pick up the kids from soccer practice? Not a problem!

Our 24-hour timer and automatic Keep Warm setting promise a fresh-cooked meal, served hot and delicious, whenever you’re ready to eat!

Macy’s • Williams-Sonoma • Amazon

7

12

13

14

7. “Our vintage Jeep Woody Wagoneer is on its last legs: It doesn’t start in the rain, and we’re always afraid to use the air conditioning. But we all love it. It’s my favorite car to drive.“ 8. “I’ll admit I’m not the best cook, but we often have guests on weekends, so I set out fruit on this maple pebble cutting board by Fort Makers.”

From $50, coteacoast.com.

9. “I like to send proper thank-you notes and love Hartland Brooklyn cards,

Follow us @Cuisinart cuisinart.com

11

with their bright watercolors and cheeky humor.” $4 each, hartlandbrooklyn.com.

12. “I read the New Yorker every week on my Kindle.” $290, amazon.com.

10. “I have very fine hair, which breaks a lot because I dye it. To protect it and cover roots, I spray with Bumble and Bumble White hair powder some days instead of washing it.” $36 for 4 oz., bumbleandbumble.com.

13. “Makie makes the chicest terry-cloth onesie. It’s my favorite baby-shower gift.” $35, makieclothier.com.

11. “For special occasions or when I want a pop of color, I wear Nars Heat Wave lipstick.” $28, narscosmetics.com.

14. “I never leave for a trip without packing my Céline sunglasses.” $375, solstice sunglasses.com.

10

NEW 9

Randall’s Holiday Tips!

Get a Head Start “I try to get everything done as soon as possible. I take our holiday-card photo in the summer and hold fast to my rule of sending them out by December 1.”

Give From the Heart “Every year, I try to make at least one handmade gift for each of my children, such as a little stuffed animal.”

BOUNCE BACK DENIM

Dress Up the Details “I tend to stay pretty casual at events. My solution is to bring a great pair of heels with me to make my office outfit more festive, and to put on bright-red lipstick.”

Honor Traditions “I always make sugar cookies with my children for Christmas. We use the same recipe that my mother and grandmother used.”

Rest and Recharge “Our holiday ritual is to head to the beach and get away from it all. It’s the best way to stay calm during the busy season. Our favorite spot is Round Hill Hotel, in Jamaica.”

STRETCH THAT KEEPS ITS SHAPE and flatters yours

For people with moderate to severe rheumatoid arthritis (RA) or psoriatic arthritis

Joint pain and damage...

Phil Mickelson Pro Golfer Psoriatic Arthritis ENBREL Patient

ENBREL can help relieve joint pain and help stop further joint damage.

Ask your rheumatologist about ENBREL, the #1 prescribed biologic.* *6-month average of IMS monthly NPA prescription data by rheumatologists. IMS NPA prescription data do not include products administered by infusion.

Prescription ENBREL is taken by injection.

Psoriatic arthritis ENBREL is indicated for reducing signs and symptoms, keeping joint damage from getting worse, and improving physical function in patients with psoriatic arthritis. ENBREL can be used with or without methotrexate.

Moderate to severe rheumatoid arthritis ENBREL is indicated for reducing signs and symptoms, keeping joint damage from getting worse, and improving physical function in patients with moderately to severely active rheumatoid arthritis. ENBREL can be taken with methotrexate or used alone.

Moderate to severe plaque psoriasis ENBREL is indicated for the treatment of adult patients (18 years or older) with chronic moderate to severe plaque psoriasis who are candidates for systemic therapy or phototherapy.

IMPORTANT SAFETY INFORMATION What is the most important information I should know about ENBREL? ENBREL is a medicine that affects your immune system. ENBREL can lower the ability of your immune system to fight infections. Serious infections have

happened in patients taking ENBREL. These infections include tuberculosis (TB) and infections caused by viruses, fungi, or bacteria that have spread throughout the body. Some patients have died from these infections. Your doctor should test you for TB before you take ENBREL and monitor you closely for TB before, during, and after ENBREL treatment, even if you have tested negative for TB. There have been some cases of unusual cancers reported in children and teenage patients who started using tumor necrosis factor (TNF) blockers before 18 years of age. Also, for children, teenagers, and adults taking TNF blockers, including ENBREL, the chances of getting lymphoma or other cancers may increase.

Patients with RA or psoriasis may be more likely to get lymphoma.

Before starting ENBREL, tell your doctor if you: • Have any existing medical conditions • Are taking any medicines, including herbals • Think you have, are being treated for, have signs of, or are prone to infection.

You should not start taking ENBREL if you have any kind of infection, unless your doctor says it is okay • Have any open cuts or sores • Have diabetes, HIV, or a weak immune system • Have TB or have been in close contact with someone who has had TB

...can go side by side.

Lisa D. Head Chef Moderate to Severe RA

• Were born in, lived in, or traveled to countries where there is more risk for getting TB. Ask your doctor if you are not sure • Live, have lived in, or traveled to certain parts of the country (such as, the Ohio and Mississippi River valleys, or the Southwest) where there is a greater risk for certain kinds of fungal infections, such as histoplasmosis. These infections may develop or become more severe if you take ENBREL. If you don’t know if these infections are common in the areas you’ve been to, ask your doctor • Have or have had hepatitis B • Have or have had heart failure • Develop symptoms such as persistent fever, bruising, bleeding, or paleness while taking ENBREL • Use the medicine Kineret® (anakinra), Orencia® (abatacept), or Cytoxan® (cyclophosphamide) • Are taking anti-diabetic medicines • Have, have had, or develop a serious nervous disorder, seizures, any numbness or tingling, or a disease that affects your nervous system such as multiple sclerosis or Guillain-Barré syndrome • Are scheduled to have surgery • Have recently received or are scheduled for any vaccines. All vaccines should be brought up-to-date before starting ENBREL. Patients taking ENBREL should not receive live vaccines.

• Are allergic to rubber or latex • Are pregnant, planning to become pregnant, or breastfeeding • Have been around someone with chicken pox

What are the possible side effects of ENBREL? ENBREL can cause serious side effects including: New infections or worsening of infections you already have; hepatitis B can become active if you already have had it; nervous system problems, such as multiple sclerosis, seizures, or inflammation of the nerves of the eyes; blood problems (some fatal); new or worsening heart failure; new or worsening psoriasis; allergic reactions; autoimmune reactions, including a lupus-like syndrome and autoimmune hepatitis.

Common side effects include: Injection site reactions, upper respiratory infections (sinus infections), and headache.

These are not all the side effects with ENBREL. Tell your doctor about any side effect that bothers you or does not go away.

If you have any questions about this information, be sure to discuss them with your doctor. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.

Please see accompanying Medication Guide on the next page.

Learn more about joint pain and damage at EnbrelFacts.com Call 1-888-4ENBREL for more information.

©2016 Amgen Inc., Thousand Oaks, CA 91320 All rights reserved. USA-ERHM-117831(1) 05-16

®

(en-brel) (etanercept)

Read the Medication Guide that comes with Enbrel before you start using it and each time you get a refill. There may be new information. This Medication Guide does not take the place of talking with your doctor about your medical condition or treatment. It is important to remain under your doctor’s care while using Enbrel.

Enbrel is a prescription medicine called a Tumor Necrosis Factor (TNF) blocker that affects your immune system.

What is the most important information I should know about Enbrel?

Enbrel may cause serious side effects, including: 1. Risk of Infection 2. Risk of Cancer 1. Risk of infection Enbrel can lower the ability of your immune system to fight infections. Some people have serious infections while taking Enbrel. These infections include tuberculosis (TB), and infections caused by viruses, fungi, or bacteria that spread throughout their body. Some people have died from these infections.

• Your doctor should test you for TB before starting Enbrel.

• Your doctor should monitor you closely for symptoms of TB during treatment with Enbrel even if you tested negative for TB. • Your doctor should check you for symptoms of any type of infection before, during, and after your treatment with Enbrel.

You should not start taking Enbrel if you have any kind of infection unless your doctor says it is okay.

2. Risk of cancer • There have been cases of unusual cancers in children and teenage patients who started using TNF-blocking agents at less than 18 years of age.

• For children, teenagers, and adults taking TNF-blocker medicines, including Enbrel, the chances of getting lymphoma or other cancers may increase.

• People with rheumatoid arthritis or psoriasis, especially those with very active disease, may be more likely to get lymphoma.

Before starting Enbrel, be sure to talk to your doctor: Enbrel may not be right for you. Before starting Enbrel, tell your doctor about all of your medical conditions, including: Infections – tell your doctor if you: • have an infection. (See “What is the most important information I should know about Enbrel?”)

• are being treated for an infection.

• think you have an infection.

• have symptoms of an infection such as fever, sweats or chills, cough or flu-like symptoms, shortness of breath, blood in your phlegm, weight loss, muscle aches, warm, red or painful areas on your skin, sores on your body, diarrhea or stomach pain, burning when you urinate or urinating more often than normal, and feel very tired.

• have any open cuts on your body.

• get a lot of infections or have infections that keep coming back.

• have diabetes, HIV, or a weak immune system. People with these conditions have a higher chance for infections.

• have TB, or have been in close contact with someone with TB. • were born in, lived in, or traveled to countries where there is a risk for getting TB. Ask your doctor if you are not sure.

• live, have lived in, or traveled to certain parts of the country (such as the Ohio and Mississippi River valleys, or the Southwest) where there is a greater risk for getting certain kinds of fungal infections (histoplasmosis, coccidioidomycosis, blastomycosis). These infections may happen or become more severe if you use Enbrel. Ask your doctor if you do not know if you live or have lived in an area where these infections are common.

• have or have had hepatitis B. Also, BEFORE starting Enbrel, tell your doctor: • About all the medicines you take including prescription and nonprescription medicines, vitamins and herbal supplements including: • Orencia® (abatacept) or Kineret® (anakinra). You have a higher chance for serious infections when taking Enbrel with Orencia® or Kineret®.

• Cyclophosphamide (Cytoxan®). You may have a higher chance for getting certain cancers when taking Enbrel with cyclophosphamide.

• Anti-diabetic Medicines. If you have diabetes and are taking medication to control your diabetes, your doctor may decide you need less anti-diabetic medicine while taking Enbrel.

Keep a list of all your medications with you to show your doctor and pharmacist each time you get a new medicine. Ask your doctor if you are not sure if your medicine is one listed above.

Other important medical information you should tell your doctor BEFORE starting Enbrel, includes if you: • have or had a nervous system problem such as multiple sclerosis or Guillain-Barré syndrome.

• have or had heart failure.

• are scheduled to have surgery.

• have recently received or are scheduled to receive a vaccine.

• All vaccines should be brought up-to-date before starting Enbrel.

• People taking Enbrel should not receive live vaccines.

• Ask your doctor if you are not sure if you received a live vaccine.

• are allergic to rubber or latex.

• The needle covers on the single-use prefilled syringes and the needle covers within the needle caps on the single-use prefilled SureClick® autoinjectors contain dry natural rubber.

• have been around someone with varicella zoster (chicken pox).

• are pregnant or plan to become pregnant. It is not known if Enbrel will harm your unborn baby. If you took Enbrel during pregnancy, talk to your doctor prior to administration of live vaccines to your infant.

• If you become pregnant while taking Enbrel, you are encouraged to enroll in Amgen’s Pregnancy Surveillance Program. You can enroll by calling 1-800-77-AMGEN (1-800-772-6436).

• are breastfeeding or plan to breastfeed. Enbrel can pass into breast milk.

You and your doctor should decide if you will take Enbrel or breastfeed. You should not do both.

• If you choose to breastfeed while taking Enbrel, you are encouraged to enroll in Amgen’s Lactation Surveillance Program. You can enroll by calling 1-800-77-AMGEN (1-800-772-6436).

See the section “What are the possible side effects of Enbrel?” below for more information.

What is Enbrel?

Enbrel is a prescription medicine called a Tumor Necrosis Factor (TNF) blocker.

Enbrel is used to treat: • moderately to severely active rheumatoid arthritis (RA). Enbrel can be used alone or with a medicine called methotrexate.

• psoriatic arthritis. Enbrel can be used alone or with methotrexate.

• ankylosing spondylitis (AS).

• chronic moderate to severe plaque psoriasis in adults ages 18 years and older.

• moderately to severely active polyarticular juvenile idiopathic arthritis (JIA) in children ages 2 years and older.

You may continue to use other medicines that help treat your condition while taking Enbrel, such as nonsteroidal anti-inflammatory drugs (NSAIDs) and prescription steroids, as recommended by your doctor.

Enbrel can help reduce joint damage and the signs and symptoms of the above mentioned diseases. People with these diseases have too much of a protein called tumor necrosis factor (TNF), which is made by your immune system.

Enbrel can reduce the effect of TNF in the body and block the damage that too much TNF can cause, but it can also lower the ability of your immune system to fight infections. See “What is the most important information I should know about Enbrel?” and “What are the possible side effects of Enbrel?”

Who should not use Enbrel?

Do not use Enbrel if you: • have an infection that has spread through your body (sepsis).

How should I use Enbrel?

• Enbrel is given as an injection under the skin (subcutaneous or SC).

• If your doctor decides that you or a caregiver can give the injections of Enbrel at home, you or your caregiver should receive training on the right way to prepare and inject Enbrel. Do not try to inject Enbrel until you have been shown the right way by your doctor or nurse.

• Enbrel is available in the forms listed below. Your doctor will prescribe the type that is best for you. ° Single-use Prefilled Syringe ® ° Single-use Prefilled SureClick Autoinjector ° Multiple-use Vial • See the detailed “Instructions for Use” with this Medication Guide for instructions about the right way to store, prepare, and give your Enbrel injections at home.

• Your doctor will tell you how often you should use Enbrel. Do not miss any doses of Enbrel. If you forget to use Enbrel, inject your dose as soon as you remember. Then, take your next dose at your regular(ly) scheduled time. In case you are not sure when to inject Enbrel, call your doctor or pharmacist.

Do not use Enbrel more often than as directed by your doctor.

• Your child’s dose of Enbrel depends on his or her weight. Your child’s doctor will tell you which form of Enbrel to use and how much to give your child.

What are the possible side effects of Enbrel?

See “What is the most important information I should know about Enbrel?”

Enbrel can cause serious side effects, including: • Infections. Enbrel can make you more likely to get infections or make any infection that you have worse. Call your doctor right away if you have any symptoms of an infection. See “Before starting Enbrel, be sure to talk to your doctor” for a list of symptoms of infection.

• Previous Hepatitis B infection. If you have been previously infected with the hepatitis B virus (a virus that affects the liver), the virus can become active while you use Enbrel. Your doctor may do a blood test before you start treatment with Enbrel and while you use Enbrel.

• Nervous system problems. Rarely, people who use TNF-blocker medicines have developed nervous system problems such as multiple sclerosis, seizures, or inflammation of the nerves of the eyes. Tell your doctor right away if you get any of these symptoms: numbness or tingling in any part of your body, vision changes, weakness in your arms and legs, and dizziness.

• Blood problems. Low blood counts have been seen with other TNF-blocker medicines. Your body may not make enough of the blood cells that help fight infections or help stop bleeding. Symptoms include fever, bruising or bleeding very easily, or looking pale.

• Heart failure including new heart failure or worsening of heart failure you already have. New or worse heart failure can happen in people who use TNF-blocker medicines like Enbrel. If you have heart failure your condition should be watched closely while you take Enbrel. Call your doctor right away if you get new or worsening symptoms of heart failure while taking Enbrel, such as shortness of breath or swelling of your lower legs or feet.

• Psoriasis. Some people using Enbrel developed new psoriasis or worsening of psoriasis they already had. Tell your doctor if you develop red scaly patches or raised bumps that may be filled with pus. Your doctor may decide to stop your treatment with Enbrel.

• Allergic reactions. Allergic reactions can happen to people who use TNF-blocker medicines. Call your doctor right away if you have any symptoms of an allergic reaction. Symptoms of an allergic reaction include a severe rash, a swollen face, or trouble breathing.

• Autoimmune reactions, including: • Lupus-like syndrome. Symptoms include a rash on your face and arms that gets worse in the sun. Tell your doctor if you have this symptom.

Symptoms may go away when you stop using Enbrel.

• Autoimmune hepatitis. Liver problems can happen in people who use TNF-blocker medicines, including Enbrel. These problems can lead to liver failure and death. Call your doctor right away if you have any of these symptoms: feel very tired, skin or eyes look yellow, poor appetite or vomiting, pain on the right side of your stomach (abdomen).

Common side effects of Enbrel include: • Injection site reactions such as redness, swelling, itching, or pain. These symptoms usually go away within 3 to 5 days. If you have pain, redness, or swelling around the injection site that doesn’t go away or gets worse, call your doctor.

• Upper respiratory infections (sinus infections).

• Headache.

These are not all the side effects with Enbrel. Tell your doctor about any side effect that bothers you or does not go away.

Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088.

How should I store Enbrel?

• Store Enbrel in the refrigerator at 36° to 46°F (2° to 8°C).

• If needed, you may store the Enbrel syringe, autoinjector, or the dose tray for the multi-use vial at room temperature between 68°F to 77°F (20°C to 25°C) for up to 14 days. ° Once Enbrel has reached room temperature, do not put it back in the refrigerator.

• Throw away Enbrel that has been stored at room temperature after 14 days.

• Mixed Enbrel powder should be used right away or kept in the refrigerator at 36°F to 46°F (2°C to 8°C) for up to 14 days.

• Do not store Enbrel in extreme heat or cold. For example, avoid storing Enbrel in your vehicle’s glove box or trunk.

• Do not freeze.

• Do not shake.

• Store Enbrel in the original carton to protect from light or physical damage.

• Keep Enbrel and all medicines out of the reach of children.

General Information about Enbrel Medicines are sometimes prescribed for purposes not mentioned in a Medication Guide. Do not use Enbrel for a condition for which it was not prescribed. Do not give Enbrel to other people, even if they have the same condition. It may harm them.

This Medication Guide summarizes the most important information about Enbrel. If you would like more information, talk with your doctor. You can ask your doctor or pharmacist for information about Enbrel that was written for healthcare professionals. For more information, call 1-888-4ENBREL (1-888-436-2735).

What are the ingredients in Enbrel?

Single-use Prefilled Syringe and the Single-use Prefilled SureClick® Autoinjector: Active Ingredient: etanercept Inactive Ingredients: sucrose, sodium chloride, L-arginine hydrochloride and sodium phosphate Multiple-use Vial: Active Ingredient: etanercept Inactive Ingredients: mannitol, sucrose, tromethamine This Medication Guide has been approved by the U.S. Food and Drug Administration.

© 1998–2013 Immunex Corporation. All rights reserved.

USA-ERHM-117831(1) Revised: 11/2013

PMV11

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Beauty G O O D L I V I NG

MERRY AND BRIGHT A gorgeous red lip color is like a gift (to yourself) that keeps on giving.

The chic shade miraculously looks good on everyone, and with everything—from the distressed jeans to the cocktail dress. And it’s so impactful on its own that you don’t have to apply much more makeup. All you need to do is pick a hue you love, in a formula you feel confident in, and let its powers take hold.

Soon you’ll see red in a new light, too.

PHOTOGRAPHS BY GRAHAM POLLACK TEXT BY MELISSA MILRAD GOLDSTEIN

Welcome to the Families

Clockwise from top left: Chanel Rouge Allure Velvet, in Rouge Feu (an orange-red), $37, chanel.com. Stila Stay All Day Matte’ificent lipstick, in Framboise (a berry-red), $22, stilacosmetics.com. Shiseido Rouge Rouge, in First Bite (a pink-red), $28, shiseido.com.

Christian Louboutin Loubilaque lip lacquer, in Rouge Louboutin (a blue-red), $85, us.christianlouboutin.com.

ST Y LI N G BY M I C H EL L E LO N G O

With four color groups to choose from— orange-reds, pink-reds, berry-reds, and blue-reds—the only rule is to select one you gravitate toward.

It may be freezing outside, but your hands will think it’s summer.

®

®

Neutrogena Norwegian Formula Hand Cream Just a dab of our glycerin-enriched formula moisturizes to help heal dry skin for 24 hours. Even if you wash your hands.

Because soft, beautiful hands are always in season.

See what’s possible.

© J&JCI 2016

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Beauty GOOD L I V I NG

10 TIPS FOR RED LIPS

1 TRUST YOUR INSTINCTS

3 GET PREPPED

Exfoliate! Nothing ruins the effect more than dry, flaky lips.

A smooth surface ensures uniform color and shine.

Disregard all those rules you’ve heard about the right reds for cool and warm skin tones, and reach for whatever shade you’re drawn to, says Tim Quinn, a makeup artist for Giorgio Armani Beauty. “If you feel great in it, you’re going to look great.”

4 TRY DIFFERENT TEXTURES

Matte formulas are the longest lasting and make lips appear fuller.

Cream lipsticks are hydrating but require frequent reapplication.

Stains and sheer finishes are the easiest to wear and exude a quiet confidence. Glosses have shine and wearability, but beware of blue-red tints, which are all “too reminiscent of the ’80s” (and not in a good way), says Quinn.

2 MAKE A LOVE MATCH

Swipe on a color and take a good look in the mirror. If you radiate confidence, like an internal light has been switched on, you’ve found the one, says Poppy King, founder of Lipstick Queen.

PLANNING TIP

Pair a polished red lip with an equally striking hairstyle.

A chignon or ponytail looks sleek but won’t upstage your makeup.

COLOR THEORIES

5 PUT DOWN THE BRUSH

7 REORDER YOUR ROUTINE

Hollywood makeup artist Molly Stern suggests applying color straight from the tube or wand. Blot lips on a tissue, apply another layer, and blot again.

“This crushes the pigment deeply into lips, giving it longer wear.”

6 BUT TRY A PENCIL

If you want to use liner to define the shape of your lips, make sure it precisely matches the lipstick. Then use it to outline and fill them in.

9 GO CASUAL

Remember that old adage about removing one piece of jewelry before leaving the house? The same applies here. A red mouth is an accessory and a focal point, says Stern.

“If there’s too much going on elsewhere, it can look costumey.”

To prevent that, apply lip color before eye makeup. As for blush, a light flush is enough.

Red lips are a stylish daytime look, but you may want to tone them down. Start with a hint of tint to subtly stain your lips, then use your finger to dab lipstick in the center of your mouth, building the intensity as desired.

10 NAIL IT

What goes best with red lips? Crimson nails, of course. This monochromatic match is always on point.

8 FOCUS ON YOUR FACE, TOO

“Beautiful skin is key to balancing a red lip,” says L’Oréal Paris celebrity makeup artist Sir John. Aim for a contrast, like luminous skin with a matte lip, or a velvet-finish foundation to balance a shiny gloss.

Whether you want to come on soft or bold, there’s a formula for you.

ORANGE-RED

BERRY-RED

BLUE-RED

PINK-RED

A bright hue warms up pale skin. (A caveat: It can also highlight yellow teeth.)

Rimmel Lasting Finish by Kate lipstick, in Idol Red, $6, rimmellondon.com.

Berry shades are universally flattering. They suit all ages, skin tones, and styles— from easygoing to edgy.

Tom Ford lip color, in Smoke Red, $53, tomford.com.

Classic and cool, it looks modern in a matte finish, paired with a minimally made-up face.

Charlotte Tilbury Hot Lips, in Carina’s Love, $32, charlottetilbury.com.

Still hesitant? Take a baby step with this rosy shade, which is especially pretty on redheads.

CoverGirl Outlast Longwear lipstick, in Pink Shock, from $7, covergirl.com.

TO COME ON . . .

TO COME ON . . .

TO COME ON . . .

SUBTLE

STRONG

SUBTLE

STRONG

Avon True Color lip balm, in Cherry Kiss, $4, avon.com.

Giorgio Armani Lip Magnet, in #302, $38, giorgio armanibeauty -usa.com.

Fresh Sugar Tinted lip treatment SPF 15, in Berry, $24, fresh.com.

Cle de Peau Radiant Liquid Rouge, in #18, $48, cledepeau beaute.com.

SUBTLE

STRONG

Tarte LipSurgence Tint, in Lust, $24, tarte cosmetics.com.

Nars Special Edition Audacious lipstick, in Rita, $32, nars cosmetics.com.

SUBTLE

STRONG

Clinique PopGlaze Sheer Lip Colour + Primer, in Fireball Pop, $19, clinique.com.

Bobbi Brown Luxe lip color, in Imperial Red, $35, bobbibrown cosmetics.com.

I L LU ST R AT I O N BY A M R I TA M A R I N O

TO COME ON . . .

76

Beauty G O O D L I V I NG

COUNTER INTELLIGENCE Your calendar’s packed, so we found ways to get glam fast. Try these shortcuts for luminous skin and pretty waves, and top it all off with a sparkling scent.

PHOTOGRAPHS BY GRAHAM POLLACK TEXT BY MELISSA MILRAD GOLDSTE IN

2 1

4

5

Cleanser Dissolve all traces of color (even around the eyes) and nourish skin with IT Cosmetics Bye Bye Makeup 3-in-1 Makeup Melting Cleansing Balm. $38, itcosmetics.com.

6

THEY’RE BACK:

7

Curlers 2.0

8 1

2 4 3 5

WHERE TO APPLY 1. Center of the forehead.

2. Under the brow bones.

3. Down the bridge of the nose.

4. Top of the cheekbones.

5. In the Cupid’s bow.

1. Yves Saint Laurent Touche Éclat, $42, yslbeautyus.com.

3. Josie Maran Argan Enlightenment Illuminizing Wand, $28, josiemaran.com.

5. Laura Geller Baked Gelato Swirl Illuminator, in Gilded Honey, $26, laurageller.com.

7. Bobbi Brown Illuminate Retouching face pencil, $32, bobbibrown cosmetics.com.

We’re currently enchanted by Givenchy’s Dahlia Divin Poudre D’or.

Squeeze the oldschool perfume atomizer and out comes a delicate puff of gold shimmer, scented with the woody-floral scent. Dust it over neck, limbs, and

2. Elizabeth Arden Beauti ful Color Bold Illuminating liquid highlighter, in Golden Kiss, $25, elizabetharden.com.

4. Lancôme Glow Subtil Silky Crème highlighter, in Rosegold Lights, $30, sephora.com.

6. Maybelline New York Face Studio Master Strobing Stick, $10, maybelline.com.

8. Becca Shimmering Skin Perfector, in Topaz, $41, sephora.com.

Liquid Highlighter It’s ideal for dry skin. Apply it in key areas, or add a drop to your moisturizer or primer for allover dewiness.

Cream This texture works best on top of other smooth-textured makeup, such as full-coverage cream foundation.

Powder It stays put beautifully on oily skin.

Primer Part skin care, part makeup prep, Armani Prima Glow-On Moisturizing Balm keeps foundation looking freshly applied all day. $110, giorgioarmani beauty.com.

Body Moisturizer Organic shea butter and oils in Captain Blankenship’s Avocado & Peppermint Hand, Cuticle, and Foot Balm transform chapped hands and cracked heels. $24, captainblankenship.com.

These are not your mother’s hairscorching curlers.

T3’s Volumizing Hot Rollers Luxe set features two sizes and temperature settings, so you can minimize damage and maximize body. Another detail we love: The cool-to-the-touch grips keep your fingers singe-free. $119, t3micro.com.

PRO P ST Y LI N G BY M I C H EL L E LO N G O; I L LU ST R AT I O N BY B ROW N B I R D D ES I G N

3

OBSESSED:

Gold Rush

They may look and feel waxy in the jar, but fear not: These new formulations are just what dry skin needs when temperatures plunge. Rubbed between your hands, they melt into a sumptuous oil; when applied, they feel soothing and decadent.

The result is supple, crazy-soft skin.

Beam You Up For skin that looks lit from within, reach for a highlighter.

These iridescent creams, liquids, and powders reflect light and bathe your face in a softfocus glow. The trick? Apply a few sweeps in the right tone (gold for warm skin, champagne if you’re paler) to these strategic spots.

DECODED:

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P A R T N E R S' P I C K S Celebrate the season with festive decorations and cute holiday accents.

Don't forget to dress your pets in winter's warmest styles, too!

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4. Fair Isle Collar and Fleece by Martha Stewart Pets™, available exclusively at Petsmart™, $12.99–$21.99, petsmart.com.

5. Vintage Decor Paint and Paintbrush, Liquid Gilding, and Basic 5PC Brush Set by Martha Stewart Crafts®, available at Michaels, $7.99–$24.99, michaels.com/marthastewart.

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Pets G O O D L I V I NG

Protect Their Paws

DOG DAYS OF WINTER Storm windows in place? Check. Sweaters and mittens at the ready? Check. But your four-legged pal needs some preseason prep too. Follow our timely tips (along with a few for indoor felines).

TEXT BY EVELYN BATTAGLIA

THE ONSET OF THE chilly months coincides with one of the busiest times of year. And that can throw us off our game with our pets—leaving them literally out in the cold, or worse, stuck indoors, with oodles of extra energy to focus on that fascinating new tree in the living room (with all those shiny balls!). Luckily, all it takes is a few vet-tested ideas to keep Chloe active and happy all winter long.

It’s not clear which harms dogs’ feet more: ice and snow, or the salt used to melt them. So invest in a pet-safe commercial deicing product, such as Safe Paw Ice Melter (from $23, jet.com) for the area around your own driveway, or just use sand, dirt, or a mixture of both. Keep your dog’s nails and the hair around his pads trimmed and groomed, and remove any salt and debris after each walk: Have a bowl of tepid water and a cloth by the front door, or take a moist cloth with you in a bag. If you notice your dog picking up his paw, you might be able to just wipe it and carry on, says O’Bell— but if he seems to be in pain, or continues raising the paw, it’s time to head home.

Check paws regularly once you get home, too—especially after walks in very icy conditions.

If you find superficial wounds, O’Bell suggests applying direct pressure with a soft bandage or paper towel; if there’s a little bleeding, dip the paw in cornstarch to stop it. “But if you see skin redness, hair loss or cracks in the pads, or significant and persistent bleeding, seek medical attention,” says Krol.

As for booties, O’Bell warns that some dogs may be prone to injuries in footwear they’re unaccustomed to, but they do make sense for animals whose feet are so sensitive that they won’t take walks without them. Krol recommends the kind with Velcro straps, which tend to fit better and last longer than the “balloon” variety. Otherwise, topical ointments like Musher’s Secret (from $12.50, amazon.com) and Aquaphor (from $5, at drugstores) can protect against the elements.

See Daisy Run “We should strive for an hour of exercise for the average healthy dog,” says O’Bell. “That can be tough when there are fewer hours of daylight.” The good news is there are plenty of ways to keep track of her when it’s dark out; Krol likes flashing-light collars and harnesses with reflectors, but adds that some of her clients simply put bells on collars so their pets are always in earshot.

If you have an older dog that suffers from arthritis, cold temperatures can exacerbate the condition. But “it’s important to continue to provide regular exercise to keep those joints moving,” says O’Bell. “Maybe he’ll do better with three shorter walks a day instead of one or two longer ones.”

D M E T T I N G/ T W EN T Y20

Keep ’Em Comfy We humans pile on layers for walks once the temperature dips below 50 degrees, but dogs generally fend for themselves—and in many cases, that’s okay. “Barring any medical conditions, your average furry breed does just fine without our intervention,” says Susan O’Bell, DVM, director of the General Medicine Service at Angell Animal Medical Center, in Boston. But particularly thinskinned and short-haired breeds (such as greyhounds and Weimaraners) may benefit from a man-made coat. “If your dog is shivering after a brief stint outdoors, that’s a sign,” says Joanna Krol, DVM, owner of Animal Care Center of Chicago. When selecting one, make sure she appears comfortable and unrestricted in it.

®/™ Trademarks © Mars, Incorporated 2016. US Patent D492,836.

Cleaner gets you closer.

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Pets G O O D L I V I NG

It’s not clear which harms dogs’ feet more: ice and snow‚ or the salt used to melt them․

Don’t overlook opportunities to give your dog a workout inside, too—a long hallway makes an excellent spot for playing fetch, for instance. Try doing training exercises with younger pups (or even with older ones—they can learn new tricks!). Or turn mealtimes into a chance to tire them out a little. O’Bell says she finds even small changes in her own pets’ routines help rev up their energy: “Try putting your dog’s kibble in a treatdispensing toy or puzzle feeder one morning, instead of in her bowl.” Krol also recommends playing hide-and-seek with treats placed around your home.

Watch Their Weight Just as with us humans, dogs’ energy requirements can fluctuate over the course of a year. So during this season, when your pooch may be less active because of the colder weather, you might want to scale back that two-cups-aday habit. “Talk to your vet about a healthy feeding reduction and how to help your dog cope with it,” O’Bell says. One solution she suggests is teaching your pet to like vegetables such as green beans, which contain fewer calories for their volume than kibble.

But this being the holidays, your trusty companion deserves to be indulged sometimes. Krol and O’Bell confess to treating

their own pets to people food on occasion, and that’s fine so long as you avoid nibbles that can do dogs harm, including chocolate, raisins and grapes, raw onions and garlic, and tree nuts (particularly macadamias). Krol also advises against ever giving dogs anything labeled “sugar-free.”

These products contain sweeteners like xylitol, which can lead to low blood sugar or liver failure.

Pet-Proof Holiday Décor “Every year we treat animals that have chewed on ornaments and electric cords,” says Krol. So take precautions: Avoid low-hanging decorations and lights strung on the bottom branches of your Christmas tree, tape up cords or use a cord protector, sweep up pine needles (if eaten, they can cause digestive problems, depending on the amount), and secure your tree to prevent it from getting knocked over. (If you have cats as well, skip tinsel and similar stringy decorations: Many felines can’t resist eating them, which can lead to serious GI obstructions.)

A lot of plants that are popular during the holidays, including mistletoe, holly, and poinsettia, can be toxic in large amounts, so keep those out of reach, too. And be especially mindful of countersurfers when entertaining, since much of the bounty on offer can be harmful to pets. “Make sure plates are cleared after meals, and move trash and recycling bins out of reach,” says O’Bell.

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland

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Ask Martha G O O D L I V I NG

ORANGE SLICES

CITRON PEEL

They’re great as a decorative flourish on top of cupcakes.

Though the pulp is sour, the candied peel is perfect for baking into stollen or stirring into granola.

Q:

A lot of holiday recipes call for candied citron.

What exactly is it?

PLANNING TIP

—Abra Bankendorf, Madison, Wis.

ORANGE PEEL Dip pieces in dark chocolate and serve as an after-dinner treat.

LEMON RIND Finely chop it and mix into muffins and pancakes for a bright flavor.

CLEMENTINE SLICES

PHOTOGRAPH BY CHELSEA CAVANAUGH

CITRON SLICES Serve thin slices as part of a holiday cheese plate.

For our candied-citrus recipes, go to marthastewart.com/candied-citrus.

Brought to you

by Swanson®

Garnish cocktails with these gemlike rounds.

I L LU ST R AT I O N BY A M R I TA M A R I N O

A: Candied citron is created when the semitropical fruit—similar to a lemon but with thicker skin— is blanched in water, boiled in sugar syrup, and dried. Often called for in fruitcakes, panettone, and other such confections, it lends a mild floral note. Also consider all the other candied-citrus options: They can be used interchangeably in most recipes, but each shines in a different way. They’re available at specialty stores and online at june taylorjams.com, or you can make candied citrus at home. Either way, store it in an airtight container in a cool, dry place for up to a month.

Before a big holiday meal, your kitchen is at full capacity. To free up space in your refrigerator, keep a large cooler on hand to store bottled beverages like wine, beer, and seltzer.

© 2016 Bear Creek Country Kitchens, LLC

THE PERFECT

LEFTOVERS

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Ask Martha G O O D L I V I NG

Q:

—Nick Schoeller, Lake Havasu City, Ariz.

A: Simply washing the pieces with hot water and mild dishwashing liquid is enough to get silverware clean. But if it’s that prized shiny look you want, then polish them as well with a liquid like Wright’s (from $5.50, jawright.com), using gloves, a cotton cloth, and a light touch to remove any tarnish. Then store pieces in protective flannel treated with a tarnish inhibitor, such as Hagerty Silver Keeper bags (from $8 each, containerstore.com).

We’re big fans of a post-holiday polish, when things are less frenetic. That way, the next time you have a celebration, all you need to do is pull out your pieces and place them on the table.

Q: My candles dripped wax onto my wooden table. What’s the safest way to remove it?

LET US HELP YOU!

—Zach Vigna, Queens, N.Y.

For delicious holiday ham leftover ideas, visit smithfield.com/perfectleftovers

A: Scrape off the drips using a credit card, plastic spatula, or flexible dough scraper. (Don’t use anything made of metal.) Then buff away what’s left with a soft cloth. To harden soft wax from a fresh drip so you can start scraping, set a plastic bag filled with ice cubes on top until the wax becomes firm enough to remove.

1

2

Email your questions to askmartha@martha stewart.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 805 Third Avenue, 25th floor, New York, NY 10022.

Please include your full name, address, and daytime phone number. Letters and messages become the property of Meredith Corp. and may be published, broadcast, edited, or otherwise used in any of its media. By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown in connection with our publication of your questions.

PH OTO G R A PH BY PE TER A R D ITO; I L LU ST R AT I O N S BY B ROW N B I R D D ES I G N

HAM & CHEDDAR C R A N B E R R Y M E LT

What’s the best way to clean and store silverware after the holidays?

THE PERFECT HOLIDAY

CENTERPIECE.

©2016 Smithfield Foods

Slow smoked and cured to perfection. Delight your guests and bring joy to your table with a Smithfield Ham. It’s what the holidays are all about.

For recipes and holiday tips, visit smithfield.com

91

E VE RYDAY FOOD Cook, Nourish, Enjoy

R EC I PES A N D FO O D ST Y LI N G BY L AU RY N T Y R EL L ; PRO P ST Y LI N G BY R EB EC CA BA RTO S H ES K Y

Garnishes like capers, red onion, and lemon add freshness to this bagelsand-lox-inspired strata.

make ahead

MORNING GLORIES With a house full of guests and holiday meals to prepare, the best gift you can give yourself is a simple but delicious breakfast that can be assembled the night before. When you wake up, just pop these one-dish wonders into the oven, set a timer, and shift your focus to more pressing matters: caffeine and catching up with your family.

PHOTOGRAPHS BY YUNHEE KIM

92

December E V E RY DAY FO O D sip & repeat

JEWISH-DELI STRATA

BETTER BUBBLES

Active Time: 20 min.

Total Time: 2 hr. 50 min.

Serves: 8 1 loaf day-old seeded rye (about 1 pound), sliced

Make any brunch more festive with these unique and affordable sparkling wines.

8 ounces sliced smoked salmon 1½ cups shredded Havarti 10 large eggs

½ cup crème fraîche 1½ cups whole milk

¼ cup chopped fresh dill

Capers, lemon wedges, and thinly sliced red onion, for serving

1. Shingle bread slices and salmon in an 8-by-12-inch (3-quart) baking dish. Sprinkle with cheese. Whisk together eggs, crème fraîche, milk, dill, ½ teaspoon salt, and ¼ teaspoon pepper; pour over bread.

Cover and refrigerate at least 2 hours and up to 1 day.

2. Preheat oven to 375° with a rack in middle. Uncover and bake until cheese has melted and strata is puffed and golden, about 30 minutes. Let cool slightly, then serve, with capers, lemon wedges, and onion slices alongside.

BROCCOLI-CHEDDAR HASH-BROWN CASSEROLE Active Time: 40 min.

Total Time: 4 hr.

Serves: 8 4 medium russet potatoes (about 2½ pounds total) Kosher salt and freshly ground pepper 2½ cups shredded sharp cheddar (8 ounces) 4 teaspoons Dijon mustard

½ cup Greek yogurt, plus more for serving

½ cup sliced scallions (from about 4), plus more for serving 4 cups broccoli florets, cut into bite-size pieces

it is pretty ($14).

DRY & DIFFERENT

This casserole is a riff on a Swiss rösti. It tastes like a loaded baked potato and has the crispness of hash browns.

Château Tour Grise Saumur Brut Non Dosé, France This slightly Chenin Blanc

5 large eggs, lightly beaten 8 ounces bacon (about 8 slices) 2 tablespoons unsalted butter

1. In a medium pot, bring potatoes to a boil in salted water; cook 10 minutes. Drain; let cool completely.

Combine cheese, Dijon, yogurt, and scallions in a large bowl.

it foams, add potato mixture. Press to form an even layer and cook, scraping sides with a spatula to prevent burning, until it starts to set, about 8 minutes. Transfer to oven; bake until golden, 22 to 25 minutes. Let cool slightly. Crumble bacon on top and serve, with sliced scallions and yogurt.

2. Peel potatoes; grate into large shreds (about 6 cups). Fold potatoes, broccoli, eggs, 2 teaspoons salt, and ½ teaspoon pepper into cheese mixture. Cover with plastic; refrigerate at least 2 hours and up to 1 day.

in for Chamto its yeasty quality ($19).

RICH & FLORAL Birichino

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PLANNING TIP

3. Preheat oven to 400° with a rack in top third. In a large ovenproof skillet, cook bacon over medium-high until crisp, about 8 minutes; transfer to paper towels to drain. Add butter to skillet; when

If a recipe calls for day-old bread (croutons and bread pudding usually require it) but all you have is fresh, not to worry. Just lightly toast slices first, in a single layer on a baking sheet at 300° for 10 minutes, flipping halfway through.

Brought to you by Swanson®

($24).

All wines available at astorwines.com.

I L LU ST R AT I O N BY A M R ITA M A R I N O; M A RT H A ST E WA RT C O L L ECT I O N C O L L ECTO R ’ S EN A M EL ED CAST- I RO N FRY PA N , 12 ″, $ 10 0, M ACYS .C O M

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94

December

PLANNING TIP

For a silkier texture and added flavor, reserve some pasta water and stir it into your sauce while it’s cooking.

“The genius of this satisfying pasta is that it turns a favorite side dish— caramelized brussels sprouts and bacon—into the main course.”

—LAURA REGE, ASSOCIATE FOOD EDITOR

what’s for dinner?

FLAVOR-PACKED PASTAS These easy-to-make dishes are not only bold and comforting, but you can practically count what’s in them on one hand. Each pairs its base— spaghetti, fusilli, rigatoni, shells—with an all-star cast of powerhouse ingredients, like bacon and brussels sprouts, or spicy meatballs and mozzarella.

PHOTOGRAPHS BY YUNHEE KIM

R EC I PES BY L AU R A R EG E ; FO O D ST Y LI N G BY L AU RY N T Y R EL L ; PRO P ST Y LI N G BY R EB EC CA BA RTO S H ES K Y

E V E RY DAY FO O D

Butternut-and-Boursin Shells

Greek-Chicken One-Pan Pasta

Baked Rigatoni With Mini Meatballs

Spaghetti With Brussels Sprouts and Bacon

Active/Total Time: 30 min. Serves: 4 1 large butternut squash, peeled and seeded 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper

¾ pound medium pasta shells 1 container (5.2 ounces) Boursin 1 cup baby arugula, for serving

¼ cup blanched hazelnuts, toasted and chopped, for serving 1. Preheat oven to 425°. Using the large holes of a box grater, shred squash until you have 5 cups; cut remaining squash into ½ -inch cubes (about 4 cups). On a rimmed baking sheet, toss squash cubes with 1 tablespoon oil; season with salt and pepper.

Spread in a single layer and roast until tender and browned, about 25 minutes.

2. Meanwhile, cook pasta in a large pot of boiling salted water according to package instructions. Drain, reserving 1½ cups pasta water. Heat a large straight-sided skillet over medium-high. Add remaining 2 tablespoons oil and shredded squash; cook, stirring occasionally, until caramelized in spots, 10 minutes. Transfer to a blender with reserved pasta water and half of cheese; blend until smooth.

3. Return blended sauce to skillet; stir in pasta and roasted squash.

Season with salt and pepper. Serve immediately, topped with arugula, hazelnuts, small dollops of remaining cheese, and a drizzle of oil.

Greek-Chicken One-Pan Pasta Active/Total Time: 30 min. Serves: 4 This recipe—a riff on the classic Greek dish avgolemono— is also a great way to use up leftover cooked chicken.

First, cut or shred the chicken; then, in step 2, stir it into the pot for the last minute of cooking, just to heat through.

4 cups low-sodium chicken broth

¾ pound fusilli 2 tablespoons extra-virgin olive oil, plus more for drizzling

½ teaspoon finely grated lemon zest, plus 4 teaspoons fresh juice and more zest for serving Kosher salt and freshly ground pepper 1¼ pounds boneless, skinless chicken breasts, cut into ½-by-2½-inch strips

⅓ cup chopped fresh dill, plus more for serving 1. Combine broth, pasta, oil, lemon zest, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water in a large straight-sided skillet. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.

2. Season chicken generously with salt and pepper; add to skillet.

Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 3 minutes more.

3. Remove from heat; stir in lemon juice and dill. Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.

Baked Rigatoni With Mini Meatballs

Spaghetti With Brussels Sprouts and Bacon

Active Time: 45 min. Total Time: 1 hr. Serves: 4

Active/Total Time: 30 min. Serves: 4

For individual portions, place small, shallow baking dishes (each holding about 2½ to 3 cups) on a rimmed baking sheet. Divide the pasta mixture among them; top with cheese, then bake and broil.

1¼ pounds brussels sprouts, thinly sliced (8 cups)

1 tablespoon extra-virgin olive oil

¾ pound spicy Italian sausage, casings removed, formed into ¾-inch meatballs 4 cloves garlic, minced (5 teaspoons) 1 can (28 ounces) whole peeled tomatoes with their juices, puréed in a food processor

½ pound rigatoni ½ pound mozzarella, ½ cup cut into small cubes, the rest thinly sliced

1. Preheat oven to 400°. Heat oil in a straight-sided skillet over medium-high. Add meatballs and cook, turning occasionally, until browned all over, 8 minutes. Add garlic and cook, stirring, 45 seconds. Add puréed tomatoes and bring to a boil, then reduce heat and simmer 25 minutes.

2. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions.

Drain pasta; return to pot and toss with sauce and cubed cheese.

3. Transfer mixture to an 8-inch square baking dish; cover with parchment-lined foil. Bake until bubbling, 15 minutes. Uncover; top with sliced cheese. Adjust oven to broil; cook until cheese is melted and golden brown, about 2 minutes. Let cool 10 minutes and serve.

6 ounces thick-cut bacon, cut into ½-inch pieces

Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil

¾ pound spaghetti 4 cloves garlic, very thinly sliced

½ cup grated Parmesan, plus more for serving 1. Cook bacon in a large straight-sided skillet over medium-high until browned, 8 to 10 minutes. Transfer to a paper towel–lined plate; remove all but 1 tablespoon fat from skillet.

2. Add half of sprouts and cook, tossing occasionally, until tender and browned, about 7 minutes; season with salt and pepper.

Transfer to plate with bacon. (If skillet is getting dark, add 1 to 2 tablespoons water and scrape up browned bits from bottom, leaving them in skillet.) Add 1 tablespoon oil; repeat with remaining sprouts. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain, reserving 1¼ cups pasta water.

3. Add remaining 2 tablespoons oil and garlic to skillet and cook over low, stirring, until just beginning to brown, about 2 minutes.

Add pasta, reserved pasta water, and cheese; stir to coat, 2 minutes. Serve immediately, topped with bacon, brussels sprouts, and more cheese.

© 20 1 6 M ER ED IT H C O R P O R AT I O N . A L L R I G H T S R ES ERV ED.

Butternut-and-Boursin Shells

bright LIFE simple ACT vibrant COMMUNITY

Check with your local program for details.

RECYCLINGPARTNERSHIP.ORG

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December E V E RY DAY FO O D

healthy appetite

IT’S THE BOMB Late fall is peak season for pomegranates, so seize the day. You may have to work a little to enjoy this superfood, but the fruits of your labor will yield a wonderful prize: tart, gemlike seeds packed with antioxidants, fiber, and potassium.

PHOTOGRAPH BY SANG AN

Extracting Basics Seed It Use a sharp knife to score the fruit all the way around. Cut through its tough skin but not deeply enough to hit the seeds.

Twist the two halves apart, and hold each cutside down over a bowl. Whack the back and sides repeatedly with a heavy spoon to make the seeds fall out.

Juice It Put seeds in a manual citrus juicer—like one from Hamilton Beach or Nemco— or squeeze them in a ricer. A food processor also works: Just grind the seeds with a little water, then strain. A large pomegranate will yield about one cup.

One cup of 100 percent pomegranate juice has more potassium than a medium-size banana—good news, since the mineral keeps your heart healthy and can help lower blood pressure.

According to New York City–based nutritionist Bonnie TaubDix, pomegranate juice can have up to three times the antioxidant activity of green tea.

For fresh ways to use the fruit, turn the page.

Look for fruits that are heavy for their size—a sign of juicy seeds inside.

Mottled or darkened skin isn’t necessarily bad, but the fruit should be firm.

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December E V E RY DAY FO O D

POMEGRANATES IN PLAY

Active Time: 10 min.

Total Time: 3 hr.

Serves: 6

Active Time: 25 min.

Total Time: 30 min.

Serves: 4

FOR BREAKFAST

FOR DINNER

BUTTERMILK PANNA COTTA

BRAISED FENNEL

In a small saucepan, soften one ¼ -ounce package gelatin in ¼ cup water for 5 minutes. Add 1¼ cups heavy cream, ⅓ cup sugar, and a pinch each ground cardamom and kosher salt; heat over medium, stirring, until sugar and gelatin dissolve. Stir in 2½ cups low-fat buttermilk. Pour into a 1½ -quart dish and refrigerate until set, about 3 hours. Serve, sprinkled with ¼ cup pomegranate seeds, sliced mandarin oranges, and ¼ cup toasted coconut flakes.

Cut 2 fennel bulbs into 1½-inch wedges. Heat a large skillet over high; add 2 tablespoons extra-virgin olive oil and fennel in a single layer (work in batches, if needed). Season with kosher salt and freshly ground pepper; cook until browned, 2 minutes a side. Add 2 cloves sliced garlic, ½ cup fresh orange juice, ½ cup low-sodium chicken broth, and 2 tablespoons pomegranate juice. Bring to a boil; cover and simmer, turning once, until tender, 8 minutes.

Uncover; cook on high until liquid is syrupy, about 3 minutes.

Transfer to a plate; let cool. Serve, sprinkled with fresh mint, fennel fronds, chopped toasted hazelnuts, and pomegranate seeds.

Drizzle it over ice cream, or add it to meat stews in lieu of vinegar.

ANYTIME POMEGRANATE MOLASSES Combine 1½ cups pomegranate juice and 3 tablespoons sugar in a small saucepan.

Bring to a boil and cook, stirring, until sugar is dissolved. Reduce heat to medium; simmer until reduced to ½ cup, about 30 minutes. Let cool. Stir in 1 tablespoon fresh lime juice.

R EC I PES BY SA R A H CA R E Y; PH OTO G R A PH S BY Y U N H EE K I M (D I S H ES), PE T ER A R D ITO (S P O O N); FO O D ST Y LI N G BY L AU RY N T Y R EL L ; PRO P ST Y LI N G BY R EB EC CA BA RTO S H ES K Y (D I S H ES)

A handful of plump seeds adds color and crunch to a sweet, creamy panna cotta or caramelized fennel; the juice enhances both sweet and savory dishes—and makes a versatile molasses (which you can also buy in stores).

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December E V E RY DAY FO O D

NEXT LEVEL TWO MORE WAYS TO INDULGE

perfecting . . .

Hot Chocolate

It’s surprisingly easy (and well worth it) to whip up this comforting wintertime treat from scratch, especially with our tried-and-true method.

PHOTOGRAPHS BY YUNHEE KIM

Spice It Up For a Mexican twist, whisk

¼ teaspoon ground cinnamon, ⅛ into milk mixture before heating.

Cool It Down

GROCERY LIST WHOLE MILK

+ CHOCOLATE

+ LIGHT-BROWN SUGAR

+ UNSWEETENED DUTCHPROCESS COCOA POWDER

+ HEAVY CREAM

1

Choose a Chocolate

No need to get hung up on a bar’s cacao percentage. If you want your drink sweeter, pick a semisweet chocolate; if you like it less sugary, go with bittersweet.

To chop with ease, use a serrated knife and start in one corner.

2

Mix & Melt It

In a saucepan, combine 1½ cups whole milk, 2 ounces chopped semisweet or bittersweet chocolate (we like Scharffen Berger semisweet), 4 teaspoons packed lightbrown sugar, 2 teaspoons cocoa powder, and ⅛ teaspoon kosher salt. Heat over medium, whisking frequently, until chocolate melts and mixture is smooth.

Cover to keep warm.

3

Whip the Cream

Whisk ⅓ cup cold heavy cream to soft peaks in a bowl. Divide hot chocolate between two mugs, dollop each with whipped cream, and serve immediately.

To add more sweetness, swap out the whipped cream for marshmallows, like these vanillabean ones from Three Tarts ($9.50 for 10, 3tarts.com).

Make hot chocolate and let cool.

Transfer 1 cup to an ice-cube tray and freeze; refrigerate the rest.

Whip ½ cup heavy cream to soft peaks. Blend two-thirds of the cream with both chilled and frozen hot chocolate. Divide into two glasses and top with remaining whipped cream.

PLANNING TIP

Hot chocolate can transform French toast into an unforgettable holiday breakfast. Whisk five large eggs into the recipe at left, soak the bread (we like day-old brioche) in it, and fry it up in butter until browned.

R EC I PES BY G R EG LO F TS; FO O D ST Y LI N G BY L AU RY N T Y R EL L ; PH OTO G R A PH S BY PE T ER A R D ITO (C H O C O L AT E ), EM I LY K AT E RO EM ER (S P O O N S, S H A K E ); PRO P ST Y LI N G BY R EB EC CA BA RTO S H ES K Y (M U G); I L LU ST R AT I O N BY A M R ITA M A R I N O

teaspoon cayenne pepper, and

½ teaspoon pure vanilla extract

MY STARBUCKS IS

Recommended serving suggestion.

STARBUCKS® HOT COCOA, AVAILABLE IN K-CUP® PODS Our place or yours, indulge your taste for rich, creamy hot cocoa at home. Enjoy Classic and Salted Caramel flavors anytime you please.

Visit Starbucks.com/hotcocoa to learn more.

© 2016 Starbucks Corporation. All rights reserved.

Keurig, K-Cup, Keurig Hot, and the K logo are trademarks of Keurig Green Mountain, Inc., used with permission.

Available where you buy groceries.

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DECEMBER PHOTOGRAPH BY BARNARD + MEYER

“Life is a great adventure . . . accept it in such a spirit.”

—THEODORE ROOSEVELT

MASTERING THE

HOLIDAY MEAL

Photographs by Aya Brackett Recipes by Greg Lofts and Laura Rege Text by Michelle Shih

CROWN ROAST OF LAMB WITH PILAF STUFFING This traditional dish is the undisputed star of the dining table. Ask your butcher to french the bones for a clean lollipop look, and—if you’re willing to pay a bit more per pound—to truss the ribs together. (Step one, done.) In the pilaf, bulgur replaces the usual vermicelli, adding a satisfying chewy texture.

PEARCRANBERRY TART

105

Wow guests with a custardy treat scattered with slices of sweet, firm Bosc pears and jewellike cranberries. The pressin crust is as easy as— no, easier than—pie.

THE STAKES ARE HIGH, AND SO IS THE PRESSURE—BUT IT DOESN’T NEED TO FEEL THIS WAY. WITH OUR THOUGHTFUL PLANNING AND PREP (AND THESE CROWD-PLEASING RECIPES), YOU CAN PULL OFF AN IMPRESSIVE FEAST WITHOUT GETTING STUCK IN THE KITCHEN DURING ALL THE FUN. HERE’S HOW TO ORCHESTRATE A SEAMLESS EVENING, FROM FIRST BITES TO SWEET ENDINGS. For recipes, see page 145.

SERVE SIMPLE

STARTERS

Your goal is to welcome guests with nibbles and drinks, not fill them up or get them too lubricated before the main event. A single, showstopping cheese (in this case, a gooey baked Brie) and colorful crudités with a three-ingredient dip are plenty.

Keep the cocktail hour to just that, one hour, and then call everyone to the dinner table.

YOGURT DIP WITH CRUDITÉS & CHIPS

BAKED BRIE WITH BOOZY FRUIT

In our lightened-up version of a ranch dip, Greek yogurt substitutes for sour cream, and a sprinkle of za’atar, a Middle Eastern spice mix, adds zip. Vegetable chips, baby fennel, endive, and blanched purple cauliflower and broccolini are a fresh twist on the usual carrot and celery sticks.

Ground pecans rolled into store-bought puff pastry offer a nutty note to this mouthwatering appetizer. Sliced baguette and tart apple wedges, along with a compote of port-wineplumped raisins and dried figs, apricots, and pears, balance out the buttery richness.

THE DETAILS: Nordstjerne green marble board, $85, theline.com. Ann Ladson forged knife with carbon steel blade, in Bronze, $600, annladson.com.

WHAT TO POUR Food is the focus of the holiday meal, so don’t overthink drinks:

Put it in a pitcher To play host instead of bartender, make a nonalcoholic punch and set out spirits so adults can spike it, if desired.

If your group loves cocktails, designate a house mixologist (or consider the self-serve bar setup on page 130).

Serve both red and white Give guests their choice by placing one food-friendly bottle of each (say, a crisp Sauvignon Blanc and a robust Malbec or Merlot) on the dinner table.

End on an herbal note Finish with a bittersweet digestif, such as amaro. We like Averna and Fernet.

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109

To give this dish holiday flair, serve it with horseradish sauce (think savory whipped cream with a kick).

CHOOSE YOUR

MAIN DISH

If you want a bold centerpiece, make a crown roast. For a wallet-friendly alternative to traditional tenderloin, a beef bottom round is flavorful and, with our preparation, very tender. As a quicker option, salt-roasted jumbo shrimp are ready in just 30 minutes. The clincher is that they all cook in the oven, leaving your stove top free for making your sides.

Get ahead of the game Order meat or shrimp a week before your party. These items are generally readily available, but you don’t want to be driving around town in a panic if your local store runs out. You can also do mail-order: For lamb, we like D’Artagnan (dartagnan.com); for head-on wild Gulf shrimp, Louisiana Crawfish Co. (lacrawfish.com).

Plan on leftovers Roasts are great for big gatherings, and for more than one meal; buy a piece that’s larger than you need and you’ll have enough for a breakfast hash or sandwiches the next day. Similarly, leftover shrimp can be cut up and tossed in an omelet, or even fried rice.

ROAST BEEF WITH SHALLOTS PLANNING TIP

Before making all the dishes on your holiday menu (or when seasoning raw meat), try this genius shortcut: Premix salt and pepper (four parts kosher salt to one part freshly ground pepper). Then all you have to do is pinch and sprinkle.

Brought to you by Swanson®

It’s delicious cold, warm, or anywhere in between, so you can make it early in the day and serve it at room temperature.

To ensure tenderness, we recommend cooking it rare, then slicing it thinly across the grain.

THE DETAILS: Match Large Luisa rectangular platter, $330, and Berti carving fork with white Lucite handle, $364, jungleeny.com.

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If you are cooking for vegetarians, make three sides.

With these hearty options, they won’t miss the main.

ADD FL AVORFUL

SIDES

All of these one-skillet recipes can cook on the stove while the main dish is roasting, which means no jockeying for space and time in the oven. Each one spotlights a single ingredient dressed up in flavors that complement any protein, whether it’s your traditional turkey or ham or one of our entrées.

Map things out A day or two pre-party, handwrite dish names on slips of paper, and place them in platters and bowls to designate what will go where. Choosing serving utensils and setting your table in advance will also prevent last-minute scrambling.

PAN-SEARED MUSHROOMS WITH CREAM AND DILL A touch of sherry vinegar cuts the creaminess of this dish, which goes especially well with beef or lamb.

BRAISED GREEN BEANS WITH TO MATO E S Slicing them in half on the bias allows them to drink up the tomato-infused liquid as they simmer.

MISO-ANDHONEY- G L A ZE D CARROTS If you grew up eating them cooked in butter and sugar, try this honeyglazed recipe, which gets a salty, umami edge from miso and brightness from Meyer lemons.

SAUTÉED SPINACH WITH PE PITAS AN D SESAME SEEDS Garlic, ginger, and a splash of vinegar spice up these quicksautéed greens, which go beautifully with the salt-baked prawns.

DESSERT

End the evening with a flourish—in this case, an impressive, wintry sweet that you can pull together with ease. Pick a recipe that can be completed at least a day in advance, so there’s no dashing to the kitchen between courses. After the meal, invite guests to hang out in front of the fire with an aprèsdinner drink while you add any final touches.

Nail the final details Before guests arrive, arrange dessert plates, silverware, and coffee cups on a side table or buffet. Refill the water and grounds in the coffeemaker after you finish the morning pot; that way, after dinner, you can just flip the switch as you clear the main plates.

Don’t rush to the finish Nothing signals that a party’s over like the host starting the dishes (it’s like the lights coming on at the end of a school dance).

Stack everything in the sink and soak it in hot water and soap—out of sight, out of mind—and relax. You can put away food after everyone leaves, too.

LEMONY SNOW PUDDING WITH TARR AG O N C RÈ M E AN G L AI S E Imagine biting into a cloud—that’s what this “snow,” made with fluffy meringue set lightly with gelatin and flavored with lemon, tastes like. To serve, float scoops of it on pools of creamy vanilla-tarragon sauce.

A RT D I R ECT I O N BY K AT I E FI EL D; PRO P ST Y LI N G BY TA N YA G R A FF; FO O D ST Y LI N G BY G R EG LO F TS A N D L AU R A R EG E ; N U M B ER I L LU ST R AT I O N S BY C L AU D IA D E A L M EI DA

SAVE ROOM FOR

113 EGGNOG SEMIFREDDO GENOISE CAKE WITH MERINGUE FROSTING This knockout is not for the novice, but imagine the standing ovation you’ll get when you slice into it. To create the vertically striped interior, nutmeg-and-rum-scented semifreddo is spread onto the cake layers. Then one layer is rolled and set on its side in the center of a plate, and more layers are wrapped around it.

You can freeze this cake unfrosted for up to three days (and for one day with frosting) before serving.

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ST U N N I N G M A D E S I M P L E

T H I N K B E Y O N D T H E VA S E

Delight guests on sight with this enchanting display. To create it, Michael Putnam lined a long tray with floral foam; added amaryllis, hyacinth, and a variety of plants, including fern and evergreen clippings; and filled it in with moss. “Don’t overthink this,” he says. “You could simply use branches and a fern and it would still be impactful.”

THE DETAILS: Habit + Form extra-large rectangle tray, from $14, shop terrain.com. CB2 Infinity brass square wall mirror, 31", $129, cb2.com. Cole & Son Apex wallpaper, cole-and-son.com.

P H O T O G R A P H S T E X T

B Y B Y

T H O M A S P E T R A

L O O F

G U G L I E L M E T T I

To put a fresh spin on getting in the holiday spirit, we tapped Michael and Darroch Putnam, the wildly talented duo behind the floral-design firm Putnam & Putnam. See how you can make your home feel like an extra-special winter woodland by trading tinsel and traditional bold hues for soft tones, organic textures, and lush accents plucked right from nature.

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G O

W I L D,

W I T H I N T E N T I ON

This is undoubtedly a next-level arrangement.

But there’s a method to Putnam & Putnam’s creative genius that even amateurs can take away. They arranged mountain laurel and evergreen branches in floral foam set on a tray, then punctuated it with fresh-cut flowers, including amaryllis, ranunculus, and roses.

Last, they filled in the spots on the mantle with moss and shiny metal ornaments.

Michael and Darroch Putnam, the married couple behind New York City floral-design firm Putnam & Putnam (putnamflowers.com), are the wunderkind of the flower world. In their lovely Fifth Avenue shop and Brooklyn studio, the duo have made a name for themselves creating unforgettable arrangements and breathtaking installations, often from humble and scavenged botanicals, like branches, mosses, ferns, and dried flowers. “There’s a romance and an unkemptness to what we do,” Michael says of their unique style. And in Darroch’s words, they strive for “elegance made with unexpected elements.” On these pages, they share some of their secrets.

“We used materials that are easily available in projects that are attainable,” says Michael. So start playing, and feel free to improvise. We predict that some gorgeous new traditions are about to take root in your home.

T R Y A

D R E A M Y P A L E T T E

Red and green are classic, but a romantic combination of muted rose, sage green, and gold (think Christmas shot through a soft-focus lens) is gorgeous. The skirt under the blue-spruce tree was fashioned from a swath of wool-felt fabric, and the presents echo the gentle color scheme.

THE DETAILS: Preserved billy-button craspedia (on garlands), $9 for 10, and giant thistles, in Burgundy Red Natural, $17 a bunch, save-on-crafts.com. Assorted pillows, from $86 each, ochre.com.

A D D M O M E N T S

O F

LOV E L I N E S S

It may look complicated, but this diverse tablescape is greater than the sum of its parts. To re-create it, showcase small clusters of flowers, tree trimmings, and mini ornaments under glass domes. Then fill serving vessels with moss, fern leaves, driftwood— or even dried shelf mushrooms from a crafts store. Inexpensive red-thistle placecard holders and patterned napkins punctuate the plates.

THE DETAILS: Glass domes, from $36 each, jayson home.com. Heather Taylor Scarlet napkins, $78 for 4, heathertaylorhome.com.

Astier de Villatte plates, $90 each, johnderian.com.

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120 L E T B E

T H E R E L I G H T

Borrow this trick for installing a dramatic display, inside or out. Fill lightweight urns with floral foam and insert large branches from outside (these are mountain laurel). Get out the stepladder and arrange tiny naked-wire LED lights on the branches to evoke icy foliage, then cover the bases with pillows of moss.

THE DETAILS: Classic urns, in Medium, $400 each, pennoyernewman .com. Warm White Naked Wire LED light strings, $9 for a strand of 40, jamaligarden.com.

A RT D I R ECT I O N BY DAW N S I N KOWS K I; ST Y LI N G BY TA N YA G R A FF; PH OTO G R A PH ED I N T H E H O M E O F I N T ER I O R D ES I G N ER LO U I SA G. RO ED ER , LO U I SA RO ED ER .C O M; FR A N C ES PA L M ER VAS E , FR A N C ES PA L M ER P OT T ERY.C O M

E LE M E N T S O F

HO L I D AY

S T Y L E

We promise you don’t need actual fairy dust to transform your home into a modern winter woodland. Stock up on a few basics (floral foam, dried flowers, inexpensive containers), start foraging, and don’t be too formal. Here are even more tips and techniques from the Putnams.

PARE DOWN YOUR PAPER

Take a break from the expected seasonal colors and patterns, and use softer solids— they’ll look pretty year-round.

REINVENT THE TREE TOPPER

The Putnams stuck sprigs of golden dried yarrow into a small foam ball to form a starburst shape, then attached it to the tree with wire.

LET ORNAMENTS LOOSE

TURN BUDS INTO ORNAMENTS

Bring those boxes of extra metallic bulbs down from the attic—they’re pretty even off the tree and sprinkled across a mantle or table.

Dried flowers won’t disrupt this tree’s delicate ecosystem. Yellow billy buttons make a sweet garland, and giant red thistles make textured ornaments.

SPOTLIGHT WINTER WILDFLOWERS

Okay, we mean wildlooking. Amaryllis has a bold, graphic silhouette, and it’s a source of vivid color in an otherwise muted space.

DO MORE WITH LESS

When grouped together, small vases of single flowers or greens become a rich tableau.

let’s get

O R N A M E N T A L photographs by

KATE MATHIS text by

CATHERINE HONG

From Victorian-era handblown glass stars to atomic-age thermoplastic reindeer, vintage ornaments are prized for their whimsy and unique charm.

These classic motifs tell a rich story of Christmas past.

Highly coveted Dresden ornaments, constructed of silver- or gold-faced embossed cardboard, were made in Germany, mostly between the late 19th century and World War I.

a twinkle in time Think of star and snowflake ornaments as jewelry for your tree. Spiky versions in paper or clear plastic add graphic punch, while shimmery specimens made of mercury glass, tin, or tinsel reflect light and impart shine. “Early trees were, of course, lit with candles,” says Fritz Karch, an antiques dealer based in Hopewell, New Jersey, and an avid collector of ornaments, who curated this story. “The effect of flickering light on a beveled metal ornament would have been quite beautiful.”

cute as a button OPPOSITE: This cardboard

snowman, possibly intended for placement under a tree, was one of many traditional ornaments made in Japan in the 1950s. “They were first brought to America in the 19th century,” says Karch. “At that time, F. W. Woolworth had great success with German factories creating them for his stores in the States.” With his monocle and pipe-cleaner mustache, this dapper fellow has personality to spare.

This is the oldest ornament in our story— a pressed-lead 12-point star that dates to 1870s Germany.

The cutout windows of this 1930s celluloid house allow tree lights to shine through.

In the States, World War II metal shortages inspired homemade foil-covered ornaments.

homes for the holiday The German-American custom of the putz—the miniature Christmas village under the tree, typically including a manger scene—gave rise to the tradition of trimming the tree itself with tiny replicas of cottages, churches, and shops made from handblown glass, plastic, and paper. “When it comes to cardboard cottages, the ones with little trees still attached are most sought after,” says Karch. “They’re the first things to break off.”

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sleigh me It’s not all about Rudolph.

The famous red-nosed charmer— the creation of a copywriter for Montgomery Ward & Co.— didn’t prance onto the holiday scene until 1939. The earliest reference to Santa’s singular mode of travel actually dates to 1821, when an anonymous New York illustrator depicted “Old Santeclaus” riding in a sleigh, pulled by a single reindeer.

Silver nitrate poured inside clear handblown glass gives this 19thcentury reindeer its silver shimmer.

Though somewhat faded, the red nose on this rubberizedplastic piece from the late ’60s or early ’70s distinguishes the figure as dear old Rudolph.

Larger figures, such as this thermoplastic version, often came in teams along with a sleigh, and were meant to go on a mantel or under a tree.

Made from a single rod of handblown glass, this horn has a working kazoo inside.

joyful noise “Instruments are classic emblems of Christmas festivities,” says Karch. “Think of church bells, handbells, and general merrymaking.” German glass artisans flaunted their craftsmanship with dainty versions that rang and tiny horns that could be blown.

Later styles, made from a range of materials including glass and plastic, were more ornamental than functional—and included the occasional saxophone.

A RT D I R ECT I O N BY JAS PA L R I YAIT; ST Y LI N G BY FR IT Z K A RC H

A clapper makes this hand-painted glass bell notable.

127

a feast for the eyes The very earliest Christmas ornaments?

Fresh fruit. The practice dates back to the 14th century, when apples were hung on evergreen trees to serve as props for the miracle plays presented in churches on December 24. “For many early Americans, hanging citrus on a Christmas tree would have been an extra-special treat,� says Karch. The cornucopia of faux produce created for the holidays eventually grew to include colorful berries, beets, and mushrooms made of cotton batting, glass, and plastic.

Pressed-cotton ornaments like this pear, made by gluing layers of cotton batting on a wire frame, were a more durable alternative to glass.

Whether you’re planning a New Year’s Eve bash or just a fun get-together with friends, we’ve got the guys for you—PATRICK JANELLE , the Instagram phenom behind A Guy Named Patrick, and his partner in cocktails and revelry, MAXWELL BRITTEN . Their winning party recipe: Take traditions of the past, add a splash of fresh style, and mix well.

IT’S

COCKTAIL O’CLOCK! PHOTOGRAPHS BY MEREDITH JENKS TEXT BY ELENI N. GAGE FOOD RECIPES BY GREG LOFTS

/ WITH A TWIST / For some retro-modern flair, our hosts created a Champagne fizz as an update on the classic sparkling cocktail.

Instead of a bitters-saturated sugar cube, pour bubbly over a piece of candied ginger soaked in angostura bitters.

OPPOSITE: Patrick Janelle, pal Amy Virginia Buchanan, and friends raised a glass.

THE DETAILS: Zara Frilled Shiny dress, $50, zara.com. Opposite: Oscar de la Renta black oval stone accent ring, $290, lordandtaylor.com. Oscar de la Renta crystal firework ring, $265, oscardelarenta.com. Reiss Ancona clutch, $240, reiss.com.

For recipes, see page 152.

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130

/ PLAY STATION / “I love interactive elements at a party,” says Janelle of this mix-your-own martini cart.

To get the ball rolling, make the first drink, then let guests show each other the ropes so you’re free to play host.

This setup works for any cocktail that’s stirred (shakers need to be rinsed between uses): Try gimlets in spring and Negronis in summer.

THE DETAILS: Michele Varian Outline bar cart, $1,375, michelevarian.com.

Yarai Seamless mixing glass, $40, and Teardrop bar spoon, 40 cm, in Gold-Plated, $35, cocktailkingdom.com. CB2 pinch jigger, $6, and copper place-card holders, $10 for 4, cb2.com. Lulu Frost Satellite bracelet, $238, lulufrost.com.

1

YOUR PICK ISON: PO OR GIN A VODK

2

ADD A MIXER: FRENCH OR ITALIAN VERMOUTH

3

STIR AND STRAIN

hat happens when an Instagram star known for his impeccable taste and a master mixologist plan a party together? A swinging soirée where the cocktails are bracing, the appetizers are bountiful, and the crowd shows up ready to party like it’s 1959. At least, that was the result of our collaboration with Patrick Janelle—who currently has more than 400,000 followers under his handle, @aguynamedpatrick—and Maxwell Britten, who created the bar program at Maison Premiere, Brooklyn’s James Beard Award–winning oysterand-drinks lounge.

The duo (along with Janelle’s two brothers) are also the brains behind the Liquor Cabinet, a new app that provides classic cocktail recipes, as well as a catalog of the best modern-day booze with which to make them. In other words, they’re a certified drinks dream team—and the ideal pair to plan a splashy holiday get-together.

Among their key tips: Set the tone from the getgo, starting with your invitation. As Janelle puts it, “give guests just enough information that they know what vibe to expect.” For this soirée, he invited friends via email to “wear something sparkly and come for a cocktail.”

When planning the menu, the pair took cues from personal traditions. Britten, who grew up in Tucson, Arizona, borrowed flavors from his father’s yearly seafood-centric Christmas Eve party.

And Janelle paid homage to his family’s annual New Year’s Eve gathering in Fort Collins, Colorado, which was “the one time of year my mom pulled out her fondue set,” he says. His reinterpretation: fondue as finger food, in the form of melted cheese bites served in bread cups.

Letting guests in on the action is another signature strategy. This might mean a “choose your own adventure” martini cart (as Britten describes it), or a crowd-sourced playlist. “As guests walk in, they can put a favorite on Spotify, nouveaujukebox style,” suggests Janelle.

But the number-one rule? “A party is about having fun,” Janelle says. “Things will go wrong; just roll with the punches.” Or, in this case, the punch bowl.

W

4

GARNIS H ONIONSWITH OLIVES, , TWISTSLEMON CORNIC , OR HONS

/ A KNOCKOUT PUNCH / Decorated with wheels of fruit and star anise, this self-serve refreshment, based on a recipe the pair saw in an 1869 steward and barkeeper’s manual, is a party in a bowl. To assemble it, they arranged pineapple slices around the bowl; added large, slow-to-melt ice cubes; and then poured in the punch (which contains sherry, Bordeaux, Jamaican rum, and black tea) and Champagne right before guests arrived. They finished with citrus slices and the starburst-shaped spice.

THE DETAILS: Williams-Sonoma gold-rimmed glass punch bowl, $90, williams-sonoma.com. Libbey Carats double rocks/old-fashioned glasses, 12 oz., $28 for 12, webstaurantstore.com. Michele Varian Ellipse serving board, in Large, $200, michelevarian.com.

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/ LOVE BITES / “We wanted people to be able to eat on their feet,” says Janelle. The solution: traditional finger foods reimagined for today’s taste buds. That meant creamcheese-stuffed Peppadew peppers wrapped in bacon (instead of blue cheese– filled dates); crostini with mortadella, artichoke hearts, and olives as a tasty take on bruschetta; and a portable form of fondue, with cheese served in bread cups and topped with cornichons.

THE DETAILS: Michele Varian Ellipse serving tray (top right), $98, michelevarian.com. Gold beverage napkins, $6 for 125, partycity.com.

134

/ TOWER OF POWER / With their handy built-in serving vessels, shellfish are nature’s party food. These clams and oysters casino, made with crispy pancetta and set on pink Himalayan sea salt, honor Britten’s dad’s Christmas Eve shindig, for which a bounty of seafood was shipped to landlocked Arizona. “At 12 years old, I’d be out in the backyard shucking,” Britten recalls. Bonus idea: If your holiday includes an Italian “Feast of the Seven Fishes,” this recipe crosses two off the list.

ART DIRECTION BY JASPAL RIYAIT; PROP ST YLING BY TANYA GRAFF; FOOD ST YLING BY GREG LOFTS; HAIR AND MAKEUP BY RICHARD COOLEY USING ALTERNA AT UTOPIA NYC; MANICURES BY SOFIA SHUSTEROV USING DIOR VERNIS FOR JUDY CASEY

/ SPARKLE, SPICE, AND EVERYTHING NICE /

CLOCKWISE FROM TOP LEFT: Eva Goicochea, cofounder of Tinker Watches, met her new friend: a Champagne fizz.

A table was laid with unexpected bar snacks, like off-the-shelf corn nuts, along with easy-to-make prawn crackers, saffron almonds, and toasted coconut flakes. At the martini bar, garnish options included green olives and pickled cocktail onions. Old-school Swedish meatballs got a Korean twist, courtesy of gochujang, a sweet-and-sour chili paste.

THE DETAILS: All dishes are vintage. Elizabeth and James Loretta earrings, $125, zappos.com. Oscar de la Renta bold flower ring, $190, oscardelarenta.com.

SWEETER BY T H E DOZEN

This hit parade of HOLIDAY COOKIES features the CLASSICS your loved ones look forward to enjoying all year long—but with a FUN TWIST. From multicolored shortbread to winter white (chocolate) biscotti, each is extra-special. Bake a few batches, box them with care, and finish with a shiny bow.

photographs by AARON DYER recipes by SHIRA BOCAR text by SARAH D I GREGORIO If you think these images were created on a computer, look closely. Prop stylist Sonia Rentsch cut colorful pieces of acetate to create vivid “3-D” gifts, bows, and patterns. How’s that for homemade?

GLAZED SPICED SNOWFLAKES

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SHORTBREAD SWIRLS

EDIBLE ART How do you improve on the simple perfection of shortbread? Go ombré!

For this eye-catching display, red and green food coloring were used to tint the dough in successively darker shades (the yellow ones are au naturel). Pipe these figure eights when the dough is room temperature, but chill them before baking for the sharpest shapes.

OPPOSITE: These coriander-and-cardamom-spiced biscuits, known as speculaas in northern Europe, are usually embossed with wooden molds, but we did the job with crocheted doilies. Look for thick ones, as they’ll leave the clearest imprint; then create the shapes with snowflake cutters. A confectioners’-sugar glaze dries to a frosty matte finish.

For recipes, see page 158.

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BRANDY-NUTMEG CRESCENTS

MANY MOONS Our iconic crescents aren’t as innocent as they look. They’re infused with brandy and fragrant freshly grated nutmeg—yes, we’re talking eggnog in cookie form. Enlist a rasp or grater to grind the nutmeg seeds into a fine powder, then toss the baked cookies in confectioners’ sugar while they’re still warm so it sticks to them easily.

DOUBLE-CHOCOLATE PEPPERMINT SANDWICHES

SWEET SPOTS Even delicate sandwich cookies can pack a flavorful punch when you use twice the chocolate. These boast cocoa in the shortbread as well as milk chocolate in the peppermintganache filling. The peekaboo cutouts can be made with a small, fluted round cutter, as we did here, or you can try a star or tree shape for a festive touch.

Drive the point home with chopped peppermint candies.

140

FRUIT BOWLS These little gems were inspired by torta sbrisolona, a crunchy almondenriched tart from northern Italy. The nutty dough plays two roles: It forms the cookies and is also crumbled on top.

The dough is a snap to make, too—you just cut butter into flour. With your fingers, press it into rounds, then spoon jam on top. (Cranberry was our test kitchen’s hands-down favorite.)

STREUSEL JAMMIES

CORNMEAL, CHERRY, AND WHITE-CHOCOLATE-CHUNK BISCOTTI

BIG DIPPERS Biscotti make great gifts if you’re shipping them or traveling far, because they’re sturdy and keep beautifully for at least a week. The stealth ingredient in this version is cornmeal. It adds a subtle crunch and a hint of roasted-corn sweetness that’s delicious with tart cherries, salted macadamia nuts, and rich white chocolate. Once the cookies are cool, dip them in melted white chocolate and sprinkle with nonpareils.

142

SPICED ORANGE PALMIERS

FRENCH TWISTS Crisp, caramelized palmiers look as if they belong in a patisserie, but these are made with store-bought all-butter puff pastry and do not require a degree in pastry arts.

You just fold the dough inward from the edges, chill it, slice it crosswise, and bake.

(In a nod to morning buns, we sprinkled them with cinnamon, sugar, and orange zest first.) To get the sweet shape, make sure the dough is very cold when you cut it.

PISTACHIO AND DRIED-APRICOT RUGELACH

A RT D I R ECT I O N BY JAS PA L R I YAIT; PRO P ST Y LI N G BY S O N IA R EN TS C H; FO O D ST Y LI N G BY S H I R A B O CA R

HIGH ROLLERS The secret to these exceptional rugelach is the tender, flaky, slightly tart (thanks to cream cheese) dough and the intense sweet-tart apricot filling—made from simmering dried apricots with sugar and vanilla and then whirring them in the food processor.

A sprinkling of ground pistachios complements the vibrant fruit; if possible, use Sicilian ones, which are a brilliant green.

145

T H E HANDBOOK Recipes From This Issue

Wrap It Up! PAGE 31

34

Gift Guide

MAKE:

1 tablespoon finely grated lime zest (from 2 limes), plus ¾ cup fresh juice (from 5 limes) 18 large egg yolks

¾ teaspoon kosher salt 3 ¾ sticks cold unsalted butter, cut into small pieces

GINGERBREAD-CARAMEL SAUCE Active/Total Time: 25 min.

Makes: About 5 cups

¾ cup unsulfured molasses 3 cups sugar 2 cups heavy cream 1½ sticks cold unsalted butter, cut into small pieces 1½ teaspoons kosher salt 1½ teaspoons ground cinnamon 1½ teaspoons ground ginger

Combine molasses, ½ cup water, and sugar in a medium saucepan.

Heat over medium-high, gently stirring, until sugar has dissolved.

Bring to a boil; cook until foaming reduces and bubbles begin to slow, 4 to 5 minutes (about 250° on a thermometer). Remove from heat and carefully whisk in cream, butter, salt, and spices (mixture will splatter), stirring until butter is melted and combined. Let cool completely.

Transfer to 6 seven-ounce jars.

Sauce can be refrigerated in jars up to 2 weeks; gently reheat before serving.

MANDARIN-LIME CURD Active/Total Time: 35 min.

Makes: 6 cups 3 cups sugar 2 tablespoons finely grated mandarin-orange zest (from 9 oranges), plus 1½ cups fresh juice (from 13 oranges)

1. In a medium saucepan, whisk together sugar, both zests, and egg yolks; whisk in citrus juices and salt. Add butter; place pan over medium-high and cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and bubbles form around edge of pan, about 11 minutes (do not let boil).

2. Remove pan from heat immediately. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against surface of curd; refrigerate until cool. Transfer to 6 sevenounce jars; curd can be refrigerated in jars up to 2 weeks.

ROAST

1 tablespoon coriander seeds 2 racks of lamb (8 ribs each; about 4 pounds total) 2 teaspoons finely grated lemon zest (from 2 lemons), 1 lemon cut into 4 wedges, 1 lemon reserved for pilaf 3 tablespoons minced garlic (from about 8 cloves) 1 tablespoon plus 1 teaspoon packed fresh thyme leaves, plus 3 sprigs 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 cups low-sodium chicken broth PILAF

¼ cup extra-virgin olive oil ¾ cup medium or coarse bulgur wheat

¾ cup long-grain white rice 1 small red onion, finely chopped (1 cup) Kosher salt 1 cup low-sodium chicken broth

Mastering the Holiday Meal PAGE 104

¾ cup packed finely chopped fresh flat-leaf parsley leaves

½ cup pine nuts, lightly toasted (3 ounces)

105

⅔ cup currants or raisins

MASTERING THE

HOLIDAY MEAL

2 tablespoons fresh lemon juice (from reserved lemon) GRAVY

1¾ cups low-sodium chicken broth THE STAKES ARE HIGH, AND SO IS THE PRESSURE—BUT IT DOESN’T NEED TO FEEL THIS WAY. WITH OUR THOUGHTFUL PLANNING AND PREP (AND THESE CROWD-PLEASING RECIPES), YOU CAN PULL OFF AN IMPRESSIVE FEAST WITHOUT GETTING STUCK IN THE KITCHEN DURING ALL THE FUN. HERE’S HOW TO ORCHESTRATE A SEAMLESS EVENING, FROM FIRST BITES TO SWEET ENDINGS.

CROWN ROAST OF LAMB WITH PILAF STUFFING Active Time: 1 hr.

Total Time: 2 hr. 55 min.

Serves: 8 For a how-to on constructing the crown in step 2, go to martha stewart.com/crown-roast (the instructions there are for a crown roast of pork, but the process is the same for lamb).

1 tablespoon unbleached all-purpose flour 2 tablespoons unsalted butter

1. Roast: In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle.

2. Place racks of lamb, fat-side down, on a work surface. Cut

one-third of the way through flesh between each rib bone.

(This will allow racks to fan open into a crown shape.) Stand racks upright with fat sides touching. Thread a trussing needle with kitchen twine, and run it horizontally through meat just below last rib bone on one rack, and straight through meat of opposite chop. Form a half-circle by pulling ends of twine together as tightly as possible; tie. Repeat process on opposite ends of racks to finish crown. Where racks are joined, tie rib bones together. Crown can be made up to a day in advance and stored, uncovered, in the refrigerator.

(Or just ask your butcher to prepare the crown.)

3. Stir together ground coriander, lemon zest, garlic, thyme leaves, oil, 4 teaspoons salt, and 1 teaspoon pepper until a paste forms. Spread mixture evenly over roast. Let stand at room temperature 1 hour.

4. Preheat oven to 425° with rack in bottom third. Place lemon wedges, thyme sprigs, and broth in a roasting pan.

Place a flat rack over lemons, then center lamb on rack.

Roast until a thermometer inserted into thickest part of roast (near but not touching bones) reads 140° for mediumrare, 35 to 40 minutes. (Prepare pilaf while roast is in oven.)

Transfer lamb to a platter; let stand 15 minutes. Remove rack, lemon wedges, and thyme from pan, reserving pan for gravy.

5. Pilaf: Heat a large saucepan over medium-high. Swirl in 2 tablespoons oil. Add bulgur, rice, and onion; season with 1½ teaspoons salt. Cook, stirring frequently, until mixture has a nutty aroma and rice turns golden in places, 4 to 5 minutes.

146 THE HANDBOOK

Stir in broth and 1¼ cups water.

Bring to a boil, then reduce heat to low, cover, and simmer until liquid has evaporated and bulgur is tender but still slightly chewy, 10 to 12 minutes. Remove from heat; let stand 5 minutes. Uncover and fluff with a fork, then stir in parsley, pine nuts, currants, lemon juice, and remaining 2 tablespoons oil. Spoon pilaf into center of finished crown roast on platter, if desired.

6. Gravy: While lamb is resting, place roasting pan across two burners on medium-high. Add 1½ cups broth; bring to a boil. In a small bowl, whisk remaining ¼ cup broth with flour, then whisk into pan. Continue to boil, scraping up browned bits from bottom of pan, until gravy thickens slightly, 2 to 3 minutes. Remove from heat; stir in butter until melted and combined. Strain gravy through a sieve and serve, with lamb and pilaf.

PEAR-CRANBERRY TART Active Time: 45 min.

Total Time: 4 hr. 10 min.

Serves: 8 to 10 CRUST

1 stick unsalted butter 3 tablespoons sugar

½ teaspoon kosher salt ½ teaspoon pure vanilla extract 1 cup unbleached all-purpose flour

¼ cup rolled oats FILLING

3 large eggs, room temperature

⅔ cup plus 3 tablespoons sugar ½ teaspoon pure vanilla extract

Recipes

1. Crust: Preheat oven to 350°.

Bring butter, sugar, salt, and 2 tablespoons water to a boil in a saucepan. Reduce heat to medium and continue boiling, stirring occasionally, until mixture has a nutty scent and turns golden brown, 7 to 9 minutes.

Remove from heat. Stir in vanilla, then flour and oats, until no dry flour remains and a dough forms.

2. Transfer to a fluted 9-inch tart pan. Let stand until cool enough to handle, about 5 minutes, then press evenly into bottom and up sides of pan. Line with parchment and fill with pie weights or dried beans. Bake until crust is dry on bottom and darkened slightly, 20 to 25 minutes. Remove pie weights and parchment and continue baking until golden, about 5 minutes more. Let cool completely.

3. Filling: Meanwhile, in a bowl, whisk together eggs, ⅔ cup sugar, vanilla, and salt. Add butter and flour; whisk to combine.

In another bowl, toss cranberries with remaining 3 tablespoons sugar. Scatter half of cranberries in bottom of crust. Top with pears, arranging them in a single overlapping layer. Scatter remaining cranberries over pears; transfer pan to a parchmentlined rimmed baking sheet.

Slowly pour egg mixture evenly over fruits.

4. Bake until pears are easily pierced with the tip of a knife and filling is puffed and set, 45 to 55 minutes. Transfer tart in pan to a wire rack and let cool completely before slicing and serving.

¼ teaspoon kosher salt

YOGURT DIP WITH CRUDITÉS AND CHIPS

6 tablespoons unsalted butter, melted and cooled

Active/Total Time: 15 min.

Serves: 8 to 12

¼ cup unbleached all-purpose flour 1 cup fresh or thawed frozen cranberries 3 firm but ripe Bosc pears, peeled, cored, and sliced lengthwise into ¼ -inch pieces

Blanching cauliflower and broccolini in generously salted boiling water for 30 seconds, then shocking them in an ice-water bath until cold, improves their texture and intensifies their color.

4 cups Greek yogurt 2 tablespoons za’atar, plus more for serving 1 small clove garlic, grated on a Microplane zester ( ½ teaspoon) Kosher salt Extra-virgin olive oil, for drizzling Crudités (such as endive, fennel, cauliflower, and broccolini) and vegetable chips, for serving

Combine yogurt, za’atar, and garlic; season with salt. Transfer to a serving bowl; drizzle with oil and sprinkle with more za’atar.

Serve, with crudités and chips.

BAKED BRIE WITH BOOZY FRUIT Active Time: 25 min.

Total Time: 1 hr. 40 min.

Serves: 8 to 12

½ cup pecans 1 package (14 to 16 ounces) all-butter puff pastry, thawed Unbleached all-purpose flour, for dusting 2 tablespoons Dijon mustard 1 round wheel (about 6 inches) Brie (1 pound) 1 large egg, beaten

to a 9-inch square. Center over Brie and gently press around it to remove any air pockets.

Trim pastry, leaving a ½ -inch border around Brie. Transfer to a parchment-lined baking sheet. Gather dough scraps and reroll to ⅛ inch thick. Using cookie cutters or a paring knife, cut out leaf shapes and score cutouts to create veins. Transfer cutouts to sheet with Brie.

Freeze until pastry is firm, about 20 minutes.

4. Brush top and sides of pastry with egg. Adhere cutouts to top of pastry in a decorative pattern, and brush cutouts with egg.

Bake 30 minutes. Reduce heat to 350° and continue baking until pastry is puffed and golden brown, 25 to 30 minutes more (if it’s browning too quickly, loosely cover with foil). Serve hot, with Boozy Fruit, apple wedges, and baguette slices.

BOOZY FRUIT Active Time: 20 min.

Total Time: 50 min.

Makes: 2 cups

½ cup dried Calimyrna figs, coarsely chopped

½ cup dried tart California apricots, coarsely chopped

Boozy Fruit (recipe follows), for serving

½ cup dried pears,

Apple wedges and baguette slices, for serving

¼ cup raisins

coarsely chopped

2 cups port wine

1. Preheat oven to 350°. Toast pecans on a baking sheet until darkened slightly, 10 to 12 minutes. Grind in a food processor.

2. Increase heat to 400°. Unfold pastry on a lightly floured work surface. Sprinkle pecans evenly over half of pastry; fold over other half and pinch edges to seal. Cut pastry in half crosswise; pinch cut edges to seal. Roll out one half to an 8-inch square.

3. Brush 1 tablespoon Dijon on one side of Brie. Place in center of rolled-out pastry, mustardside down. Brush remaining 1 tablespoon Dijon on top of Brie.

Roll out remaining half of pastry

1 cinnamon stick Large pinch of kosher salt

Combine all ingredients in a small saucepan. Bring to a boil; cook, stirring occasionally, until port just starts to turn syrupy, 8 to 10 minutes. (Sauce will continue to thicken as it cools.) Let cool completely. Remove cinnamon stick and serve, or store, covered, in refrigerator up to 1 week.

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148 THE HANDBOOK

ROAST BEEF WITH SHALLOTS Active Time: 1 hr.

Total Time: 11 hr. 10 min.

Serves: 10 to 12 Seasoning the meat ahead makes it more flavorful throughout. Any leftover sauce can be thinned with water to make a creamy horseradish salad dressing. Mostarda is a spicy-sweet fruit condiment that goes especially well with roasted meats; various kinds can be found online at amazon.com.

1 bottom round roast (5 pounds), trimmed and tied Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 1 pound shallots, peeled and trimmed, halved if large

¼ cup chopped garlic (from 1 head)

½ cup Dijon mustard 2 handfuls sage, oregano, rosemary, or thyme sprigs, or a combination

½ cup dry vermouth, such as Dolin

⅔ cup heavy cream 2 cups sour cream

Recipes

beef on top, fat-side up. Transfer to oven and roast 45 minutes.

4. Place remaining handful of herbs on top of beef; drizzle herbs with remaining 1 tablespoon oil.

Return to oven and roast until a thermometer inserted in thickest part of roast reaches 105° for rare, 10 to 20 minutes. Transfer roast to a cutting board and shallots to a serving platter, loosely tent both with foil, and let rest at least 30 minutes.

5. Return skillet to medium-high heat. Stir in vermouth; bring to a boil and cook, stirring occasionally, until just a few tablespoons remain, 5 to 7 minutes.

Strain through a fine sieve and let cool 10 minutes.

6. Whip heavy cream to stiff peaks. Fold in sour cream, cayenne pepper, horseradish, and vermouth mixture. Season with salt. Store horseradish cream in refrigerator until ready to serve, or up to 3 days.

7. Remove twine from roast; thinly slice across the grain and serve, with horseradish cream, shallots, and mostarda.

⅛ teaspoon cayenne pepper 2 tablespoons drained prepared horseradish Mostarda, for serving (optional)

1. Season beef with 2 tablespoons salt and 1 teaspoon pepper.

Wrap with plastic and refrigerate at least 8 hours and up to 1 day. Unwrap and let stand at room temperature 1 hour.

2. Preheat oven to 350°. Heat a large skillet (preferably cast iron) over medium-high. Add 2 tablespoons oil and brown beef all over, 12 to 14 minutes. Transfer to a plate; carefully pour oil from skillet and discard.

3. Place shallots in a single layer in bottom of skillet; drizzle with 1 tablespoon oil. Stir together garlic, mustard, and 2 tablespoons oil; rub mixture all over beef. Lay 1 handful of herbs down center of skillet. Place

SALT-ROASTED PRAWNS Active Time: 15 min.

Total Time: 45 min.

Serves: 6 To remove the veins from shell-on shrimp, use kitchen shears to snip through the shell and flesh along the back, beginning just below the head and ending at the tail. Remove the vein with a toothpick or the tip of a paring knife.

3 pounds coarse sea salt, pink salt, or rock salt (or a combination) 4 red finger peppers, slit lengthwise, plus thin slices for serving 2 lemons, quartered 1 head garlic, cloves separated and smashed

150 THE HANDBOOK

5 cinnamon sticks 12 whole cloves 1 tablespoon black peppercorns 3 pounds shell-on, head-on jumbo shrimp (about 10 per pound), preferably wild, deveined if desired Melted unsalted butter or drawn butter, for serving

1. Preheat oven to 450°. Combine salt, finger peppers, lemons, garlic, cinnamon, cloves, and peppercorns in a 3-quart baking dish. Roast until hot and fragrant, about 15 minutes.

Spoon two-thirds of salt mixture into a heatproof bowl. Layer shrimp into baking dish, spooning salt mixture in bowl over shrimp in between layers, then sprinkling shrimp with remaining salt mixture.

2. Roast until shrimp are firm to the touch and just opaque throughout, 13 to 17 minutes.

Carefully remove a few lemon wedges; brush off excess salt and squeeze lemon juice into butter, then add pepper slices.

Serve shrimp immediately, with butter on the side.

PAN-SEARED MUSHROOMS WITH CREAM AND DILL Active/Total Time: 35 min.

Serves: 8

¼ cup extra-virgin olive oil 4 ounces shallots, peeled and halved lengthwise (quartered if large) 3 tablespoons unsalted butter 1½ pounds mixed mushrooms, such as shiitake, trumpet, oyster, and cremini, halved or sliced into bite-size pieces Kosher salt and freshly ground pepper 2 tablespoons sherry vinegar

⅔ cup heavy cream 3 tablespoons chopped fresh dill

Recipes

1. Heat a large skillet over medium; swirl in 1 tablespoon oil.

Add shallots and cook, stirring occasionally, until crisp-tender and browned in places, about 5 minutes. Transfer to a plate.

2. Return skillet to mediumhigh. Swirl in 1 tablespoon each oil and butter. Add one-third of mushrooms, season with salt and pepper, and spread in a single layer. Cook, undisturbed, until beginning to brown on bottoms, about 3 minutes. Stir and continue cooking until tender and browned, about 2 minutes more. Transfer to plate with shallots.

3. Cook remaining mushrooms in remaining oil and butter in two more batches. Return cooked mushrooms and shallots with any accumulated juices to skillet. Stir in vinegar, then cream, and simmer until thickened slightly, about 2 minutes. Stir in dill, season with salt and pepper, and serve.

BRAISED GREEN BEANS WITH TOMATOES Active Time: 25 min.

Total Time: 45 min.

Serves: 8 5 tablespoons extra-virgin olive oil 1 medium onion, halved and thinly sliced (2 cups) 1 ½ pounds green beans, trimmed and halved crosswise on the bias 1 can (28 ounces) whole peeled tomatoes, drained and coarsely chopped (2 cups) 1 cup low-sodium chicken or vegetable broth 2 tablespoons coarsely chopped fresh oregano leaves Kosher salt and freshly ground pepper

In a large straight-sided skillet or a wide, shallow pot, heat 2 tablespoons oil over mediumhigh. Add onion and cook until translucent, about 3 minutes.

Add beans, tomatoes, broth,

and oregano, stirring to combine; season with salt and pepper. Bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until beans are very tender, 18 to 20 minutes.

Stir in remaining 3 tablespoons oil and season with salt and pepper; serve.

MISO-AND-HONEYGLAZED CARROTS Active Time: 20 min.

Total Time: 35 min.

Serves: 8 2 pounds carrots, peeled and halved lengthwise 4 strips Meyer lemon peel, plus ¼ cup fresh Meyer lemon juice (from 1 to 2 lemons) 2 tablespoons white or yellow miso 2 tablespoons unsalted butter 1 tablespoon honey Kosher salt

Combine carrots, lemon peel and juice, miso, butter, honey, and 1 cup water in a large skillet; season generously with salt.

Bring to a boil, then reduce heat to medium, cover, and simmer until carrots are crisp-tender, 10 to 12 minutes. Uncover, increase heat to medium-high, and continue simmering, stirring occasionally, until carrots are tender and liquid is reduced to a glaze that evenly coats carrots, 8 to 10 minutes more. Serve immediately.

SAUTÉED SPINACH WITH PEPITAS AND SESAME SEEDS Active/Total Time: 25 min.

Serves: 8 Save baby spinach for salads— for this recipe, a heartier variety is best. Look for leaves that are thick and curly, which will retain more texture and flavor when sautéed.

2 ounces pepitas 1 tablespoon sesame seeds 3 tablespoons extra-virgin olive oil 1 tablespoon minced garlic (from 2 to 3 cloves) 2 teaspoons minced fresh ginger (from a 2-inch piece) Kosher salt and freshly ground pepper 2 pounds curly-leaf spinach, large stems removed 2 tablespoons champagne or white-wine vinegar

1. Heat a large skillet over medium. Add pepitas and toast, shaking pan occasionally, until they begin to swell and darken slightly, about 2 minutes. Add sesame seeds and continue toasting until pepitas and sesame seeds turn golden brown in places, about 1 minute more. Transfer to a plate; let cool completely.

2. Return skillet to medium-high; swirl in 2 tablespoons oil. Add garlic and ginger, season with salt, and cook until fragrant, about 30 seconds. Add enough spinach to fill skillet. Cook, stirring, until spinach begins to collapse. Add remaining spinach, a handful at a time, until all is just wilted. Stir in vinegar and cook 30 seconds. Remove from heat. Stir in remaining 1 tablespoon oil; season with salt and pepper. Sprinkle with toasted pepitas and sesame seeds just before serving.

LEMONY SNOW PUDDING WITH TARRAGON CRÈME ANGLAISE Active Time: 45 min.

Total Time: 1 hr. 20 min., plus chilling Serves: 10 to 12 The fine-leaved French variety of tarragon is preferable here; Mexican is tougher and stronger in flavor. If only Mexican tarragon is available, use two sprigs instead of three.

1 tablespoon unflavored gelatin (from two ¼ -ounce packages)

151 Recipes

⅓ cup cold water ¾ cup boiling water 2 cups sugar 2 teaspoons finely grated lemon zest, plus ½ cup fresh juice (from 3 to 4 lemons) 4 large egg whites, room temperature, plus 6 large yolks 2 cups whole milk 3 tarragon sprigs (6 inches each), plus small tender leaves for serving 1 vanilla bean, split lengthwise, seeds scraped

¼ teaspoon kosher salt 1. In a small bowl, sprinkle gelatin over cold water; let stand until softened, 5 minutes. Add boiling water and 1 cup sugar; stir until sugar has dissolved and mixture is clear. Stir in lemon zest and juice. Set mixture over a bowl of ice and let stand, stirring occasionally, until it becomes syrupy, about 20 minutes.

(If gelatin sets too much, microwave it in 10-second increments and whisk until smooth.)

2. In a large bowl, beat egg whites on medium-high to soft peaks, 3 to 4 minutes. Add gelatin mixture and continue beating until tripled in volume and thick enough to hold a ribbon on top of mixture when beater is lifted from bowl, 7 to 9 minutes. Transfer pudding to a large serving bowl and refrigerate until set, at least 4 hours and up to 2 days.

3. Combine milk, ½ cup sugar, tarragon sprigs, vanilla bean and seeds, and salt in a saucepan. Heat over medium, stirring occasionally, until scalding and small bubbles form at edges of pan, about 12 minutes (do not let boil). Remove from heat, cover, and let steep 10 minutes.

4. In a heatproof bowl, whisk yolks with remaining ½ cup sugar to combine. Remove tarragon and vanilla bean from milk mixture, then slowly whisk milk mixture into yolk mixture.

Return to saucepan and cook

152 THE HANDBOOK

over medium, stirring, until mixture thickens slightly and a thermometer reads 170°, 5 to 7 minutes. Strain crème anglaise through a fine-mesh sieve into a bowl and refrigerate until cold, at least 1 hour or, stored in an airtight container, up to 2 days.

5. Pour 3 to 4 tablespoons crème anglaise into bottom of each serving dish. Top with a large spoonful of pudding; sprinkle with a few tarragon leaves and serve.

EGGNOG SEMIFREDDO GENOISE CAKE WITH MERINGUE FROSTING Active Time: 1 hr. 15 min.

Total Time: 2 hr. 30 min., plus chilling Serves: 10 to 12 You can save the extra egg whites from the cake ingredients for use in the frosting.

CAKE

Vegetable-oil cooking spray

½ cup sifted unsweetened Dutch-process cocoa powder, plus more for dusting 1 cup sifted cake flour (not self-rising)

½ teaspoon kosher salt 6 large eggs, plus 4 large egg yolks, room temperature 1 cup sugar 1 stick unsalted butter, melted and cooled FILLING

2½ teaspoons unflavored gelatin (one ¼ -ounce package)

⅓ cup light rum 4 large eggs, separated, room temperature 1¼ cup sugar 2½ cups cold heavy cream

½ teaspoon freshly grated nutmeg 2 teaspoons pure vanilla extract FROSTING

5 large egg whites, room temperature 1¼ cups sugar

¼ teaspoon cream of tartar ¾ teaspoon pure vanilla extract

Recipes

1. Cake: Preheat oven to 425°.

Spray two 12 ½ -by-17 ½ -inch rimmed baking sheets with cooking spray. Line with parchment; spray parchment, then dust with cocoa, tapping out excess.

Dust 2 kitchen towels with cocoa.

2. Whisk together cocoa, flour, and salt. Combine eggs, yolks, and sugar in the heatproof bowl of an electric mixer, then set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch, about 2 minutes.

Transfer bowl to mixer fitted with the whisk attachment, beat on medium-high speed 2 minutes.

Increase speed to high and beat until mixture is pale and thick, about 3 minutes more.

3. In two additions, sift cocoa mixture over top of egg mixture, then fold in. When almost incorporated, pour melted butter down side of bowl; gently fold to combine, scraping bottom of bowl to make sure dry ingredients are fully incorporated. Divide between prepared sheets, using an offset spatula to spread evenly and smooth tops. Bake until center springs back when lightly touched, 5 to 7 minutes.

One sheet will bake quicker than other, depending on which is closer to heat source; remove that sheet and run a small sharp knife around edges of cake.

Invert onto a prepared towel; remove parchment. Immediately, starting at one short side, roll into a log, incorporating towel.

Repeat with second cake.

Let cool while preparing filling.

4. Filling: Sprinkle gelatin over rum; let stand until softened, 5 minutes. Combine egg yolks and ¾ cup sugar in a heatproof bowl set over (not in) a pot of simmering water. Whisk until pale and fluffy, about 2 minutes.

Remove from heat; whisk in

gelatin mixture. Set bowl over pot of simmering water again and whisk until gelatin has dissolved.

Transfer mixture to another bowl.

5. Whisk cream with nutmeg and vanilla to medium peaks. Fold one-third of whipped cream into gelatin mixture, then fold gelatin mixture into remaining cream.

In a clean mixing bowl, whisk egg whites and remaining ½ cup sugar on medium-high speed to stiff peaks, about 6 minutes. Fold into cream mixture.

6. Unroll cooled cakes, remove towels, and transfer each to a separate rimmed baking sheet.

Set aside 1 cup filling; immediately divide remaining filling among cakes, spreading it evenly over each. Freeze cakes until filling is starting to firm up but is still pliable, 20 minutes.

7. Slice each cake in half lengthwise to create 4 cake strips.

Starting at a short end of one strip, roll up cake and place vertically in the center of a cake stand. Starting where rolled strip ends, wrap next strip around cake. Continue to wrap with remaining strips. Use reserved filling to fill in top of cake.

For added stability, wrap a parchment collar around base of cake, keeping bottom of paper flush with cake stand.

Freeze until firm, at least 8 hours and up to 2 days. Once frozen, trim top of cake with a serrated knife to level. Keep frozen until ready to frost.

8. Frosting: Combine egg whites, sugar, and cream of tartar in mixer bowl set over (not in) a pot of simmering water. Whisk constantly until sugar has dissolved and whites are warm to the touch, about 3 minutes (test by rubbing between your fingers).

9. Transfer bowl to mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, to stiff, glossy peaks, about 10 minutes. Add vanilla and beat until combined.

10. Spread frosting evenly over top and sides of cake; apply with offset spatula, using an S motion to create a textured appearance. Freeze cake at least 30 minutes and up to 1 day.

Use a kitchen torch to brown meringue; serve immediately.

It’s Cocktail O’Clock!

PAGE 128

129

IT’S

COCKTAIL O’CLOCK! MEREDITH JENKS /

ELENI N. GAGE

/ WITH A TWIST /

CHAMPAGNE FIZZ Active Time: 5 min.

Total Time: 4 hr. 5 min.

Serves: 12 6 pieces candied ginger (each about 2 inches) 1 bottle (6.7 ounces) angostura bitters 2 bottles (750 milliliters) Champagne brut, such as Perrier-Jouet, chilled

1. Place ginger in a small bowl.

Pour bitters over; cover. Let stand at room temperature 4 hours.

2. Strain, reserving liquid for another use. Slice each piece of ginger in half lengthwise. Drop one half into the bottom of each of 12 Champagne coupes or flutes. Top with Champagne; serve immediately.

DANIEL WEBSTER’S PUNCH Active Time: 25 min.

Total Time: 1 hr. 35 min.

Serves: 16 This recipe, adapted from The Steward & Barkeeper’s Manual (1869), can easily be doubled to serve a larger crowd. Oversize ice cubes are best, because they will melt slowly and won’t dilute the

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154 THE HANDBOOK

punch as much; we like Tovolo King Cube ice trays (from $9 each, amazon.com).

2 black tea bags, preferably PG Tips 12 ounces Oleo Saccharum (recipe follows) 8 ounces fresh lemon juice (from 2 lemons), plus 2 more lemons, sliced into thin rounds, for serving 1 bottle (750 milliliters) Jamaican black rum, such as Hamilton 1 bottle (750 milliliters) oloroso sherry, such as Lustau 1 bottle (750 milliliters) Bordeaux red wine 1 pineapple, sliced into thin rounds, plus leaves for serving 1 bottle (750 milliliters) Champagne brut or prosecco brut, chilled 1 orange, sliced into thin rounds, for serving 12 star-anise pods, for serving Freshly grated nutmeg, for serving

1. Bring 4 cups water to a boil.

Remove from heat and add tea bags; let steep 10 minutes.

Remove tea bags. Add oleo saccharum, stirring until sugar dissolves and mixture is translucent. Remove lemon peels with a slotted spoon; discard. Stir in lemon juice, rum, sherry, and wine. Refrigerate until cold, at least 1 hour and up to 1 day.

2. When ready to serve, line the inside of a large punch bowl with pineapple slices (do not overlap). Fill one-third of the way with large ice cubes. Slowly pour tea mixture into punch bowl, making sure not to disrupt pineapple slices. Top with Champagne; gently stir to incorporate.

Float lemon and orange slices on surface; sprinkle with star anise and nutmeg. Serve over ice.

Recipes

OLEO SACCHARUM Active Time: 10 min.

Total Time: 4 hr. 10 min.

Makes: 12 ounces Oleo saccharum translates to “oil sugar.” It is used in cocktails as a citrusy, flavor-packed alternative to simple syrup. As the mixture sits, the sugar draws the essential oils from the lemon peel and liquefies.

Since only lemon peel is used, you can reserve the rest of the lemons for the punch.

6 lemons, peels removed in long, thin strips, fruit reserved for another use 1½ cups sugar

Combine lemon peels and sugar in a bowl. Using a muddler or the handle end of a thick wooden spoon, press sugar into peels, tossing occasionally, until sugar begins to clump and appear crystal-like. Transfer mixture to a resealable bag, pressing out any air, then seal and let stand at room temperature until sugar has consistency of very wet sand, at least 4 hours. Oleo saccharum can be stored in an airtight container at room temperature up to 1 week.

BACON-WRAPPED PEPPADEW POPPERS Active Time: 20 min.

Total Time: 35 min.

Makes: 32 8 slices bacon (not thick-cut), halved lengthwise, then crosswise 8 ounces cream cheese, room temperature 32 Peppadew peppers, drained upside-down on paper towels

1. Soak 32 toothpicks or small wooden skewers in water 30 minutes. Preheat oven to 350°.

Meanwhile, cook bacon in a large skillet over medium until some of fat is rendered but bacon is still pliable, about 5 minutes. Transfer to a paper towel– lined plate to drain.

2. Place cream cheese in a piping bag or a resealable plastic

bag. Snip tip and pipe cheese into peppers to fill. Wrap each pepper with a piece of bacon; insert a toothpick all the way through each pepper, beginning where bacon overlaps.

3. Transfer stuffed peppers to a parchment-lined rimmed baking sheet, in a single layer, and bake until bacon is crisp, 12 to 14 minutes. Serve warm.

MORTADELLA, ARTICHOKEHEART, AND OLIVE CROSTINI Active/Total Time: 25 min.

Makes: About 24 3 oil-packed anchovy fillets Kosher salt

½ cup extra-virgin olive oil, plus more for drizzling 1 baguette, cut on the bias into ½ -inch slices 1 can (13.5 to 15 ounces) artichoke hearts in water, drained, quartered lengthwise if whole, and thoroughly drained on paper towels 14 thin slices mortadella (about ¼ pound), halved Jumbo pitted black olives, drained and sliced, for serving

1. Preheat broiler with rack 4 inches below heating element.

Sprinkle anchovies with ½ teaspoon salt; crush into a paste using the side of a knife.

2. Transfer anchovy paste to a small saucepan; add oil and heat over medium, stirring frequently, until paste dissolves, 2 to 3 minutes.

3. Brush ⅓ cup oil mixture evenly on both sides of bread slices; spread in a single layer on a baking sheet. Broil, flipping once halfway through, until bread is

crisp and golden in places, 2 to 3 minutes total.

4. Toss artichokes with remaining oil mixture. Top each toast with a slice of mortadella, an artichoke wedge, and an olive slice. Drizzle with more oil; serve.

FONDUE BITES Active Time: 30 min.

Total Time: 50 min.

Makes: 32 Soft, presliced sandwich bread works best for rolling out flat.

8 slices white or pumpernickel sandwich bread, or a combination

½ cup mayonnaise 1 teaspoon Dijon mustard 2 tablespoons brandy (optional) 3 ounces Emmenthaler, shredded (a scant 1 cup) 3 ounces Gruyère, shredded (1 cup) Freshly ground pepper Sliced cornichons, for serving

1. Preheat oven to 350°. Roll out bread slices as thinly as possible with a rolling pin. Trim crusts; cut each slice into 4 even squares.

Press into bottom and up sides of mini muffin cups. Bake until dry and crisp, 12 to 15 minutes (white bread will take slightly longer than pumpernickel). Let cool completely. Toasted bread cups can be made 1 day ahead and stored in an airtight container at room temperature.

2. Stir together mayonnaise, Dijon, and brandy. Add cheeses and gently stir to combine.

Season with ¼ teaspoon pepper. Transfer bread cups to a parchment-lined baking sheet.

Divide cheese mixture evenly among bread cups (about 1 rounded teaspoon each).

3. Bake until cheese is melted, bubbly, and golden in places, 8 to 10 minutes. Top with cornichons; serve immediately.

© 2016 Kraft Foods

156 THE HANDBOOK

CLAMS & OYSTERS CASINO Active Time: 45 min.

Total Time: 1 hr.

Makes: 24 Serving the oysters and clams atop rock salt ensures that they stay upright—and also makes for a striking presentation.

6 slices ciabatta ( ½ inch each) 12 medium oysters, such as Malpeque, scrubbed 12 medium clams, such as top neck, scrubbed 4 tablespoons unsalted butter 1 tablespoon minced garlic (from 2 to 3 cloves)

⅓ cup finely chopped red bell pepper (from ½ pepper) ¼ cup dry vermouth, such as Dolin 2 teaspoons packed finely chopped fresh oregano leaves

¼ cup packed chopped flat-leaf parsley leaves 1½ ounces Parmigiano-Reggiano, grated ( ⅓ cup)

Recipes

clam liquor still in shells onto baking sheet. Loosen meat from shells with an oyster knife; transfer (still in shells) to another parchment-lined rimmed baking sheet. Strain shellfish liquor from first sheet through a finemesh sieve into a measuring cup.

Fill shells with liquor (you may not need it all).

4. Melt butter in a large skillet over medium. Add garlic and bell pepper; sauté until fragrant, about 1 minute. Add vermouth; boil until mostly evaporated.

Add breadcrumbs and oregano; cook, stirring occasionally, until breadcrumbs turn golden and crisp in places, about 3 minutes.

Remove from heat. Stir in parsley and cheese; season with pepper. Divide breadcrumb mixture evenly among shellfish, then top evenly with pancetta.

5. Broil just until crisp and golden brown on top, 2 to 4 minutes. Serve warm on a platter lined with rock salt.

Freshly ground pepper 1¾ ounces pancetta, finely diced ( ⅓ cup) Rock salt or other coarse salt, for serving (optional)

1. Tear bread slices into pieces and place in the bowl of a food processor. Pulse until coarse crumbs form (you should have about 2 cups).

2. Preheat broiler with rack 6 to 7 inches below heating element.

Arrange shellfish in a single layer on a rimmed baking sheet.

Broil just until shells begin to open, 4 to 6 minutes.

3. When cool enough to handle, remove top shells, taking care not to get any shell in meat, and discard. Tip out any oyster and

FRIED PRAWN CRACKERS Active/Total Time: 30 min.

Serves: 12 to 16 Safflower oil, for frying 1 package uncooked prawn crackers (available at amazon.com)

Heat ½ inch oil in a small skillet over medium. When oil shimmers, add a few prawn crackers and cook just until puffed, about 15 seconds. Transfer to paper towels; let drain and cool. Serve immediately, or store in an airtight container at room temperature up to 3 days.

TOASTED COCONUT FLAKES Active Time: 5 min.

Total Time: 30 min.

Serves: 12 to 16 Vegetable oil, for brushing 2 tablespoons honey

¾ teaspoon five-spice powder 2 cups unsweetened coconut flakes

Preheat oven to 350°. Line a rimmed baking sheet with parchment; brush parchment with oil.

Stir together honey, five-spice powder, and 2 teaspoons water.

Add coconut; gently toss to evenly coat. Spread in a single layer on prepared baking sheet and bake, stirring halfway through, until golden and dry, 8 to 10 minutes. Let cool completely. Serve immediately, or store in an airtight container at room temperature up to 1 week.

SAFFRON ALMONDS Active Time: 10 min.

Total Time: 20 min.

Serves: 12 to 16 2 tablespoons extra-virgin olive oil

¼ teaspoon saffron threads 1½ cups blanched almonds Kosher salt

Heat oil and saffron in a small skillet over medium. When oil shimmers, add almonds and cook, stirring frequently, until golden brown, 5 to 7 minutes. Transfer to a bowl; season with salt. Let cool completely. Serve immediately, or store in an airtight container at room temperature up to 1 week.

SWEET-AND-SOUR KOREAN COCKTAIL MEATBALLS Active/Total Time: 1 hr. 15 min.

Makes: 50 2 tablespoons minced garlic (from about 6 cloves) 2 tablespoons minced ginger (from a 2-inch piece) 5 tablespoons gochujang paste (available at Asian markets and walmart.com) 1 pound ground chuck (80 percent lean)

1 pound ground pork 1 large egg Kosher salt

¼ cup safflower oil ¾ cup ketchup 2 tablespoons rice vinegar 2 teaspoons toasted sesame oil 1 tablespoon packed lightbrown sugar Thinly sliced scallions and toasted sesame seeds, for serving

1. In a large bowl, use your hands to gently combine garlic, ginger, 3 tablespoons gochujang, beef, pork, egg, and 1 tablespoon salt just until evenly combined (do not overwork, or meatballs will be dense and tough). Scoop 1 tablespoon of mixture into your palm; gently roll into a ball and transfer to a baking sheet. Repeat with remaining mixture. Meatballs can be formed, loosely covered, and refrigerated on sheet up to 1 day.

2. Heat a large skillet over medium-high. Swirl in 2 tablespoons safflower oil. Add half of meatballs in a single layer and cook, turning a few times, until browned in places and a crust forms, 5 to 7 minutes. Transfer to a plate. Wipe out skillet with a paper towel and brown remaining meatballs in remaining safflower oil.

3. Wipe skillet clean. Combine ketchup, remaining 2 tablespoons gochujang, vinegar, sesame oil, ½ cup water, and brown sugar in skillet; bring to a simmer over medium. Carefully add meatballs. Simmer, stirring occasionally, until sauce thickens slightly and meatballs are just cooked through and evenly coated, 6 to 8 minutes. Transfer to a shallow bowl, sprinkle with scallions and sesame seeds, and serve warm, with toothpicks.

©2016 Tyson Foods, Inc.

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158 THE HANDBOOK

Sweeter by the Dozen PAGE 136

SWEETER BY T H E DOZEN

137

This hit parade of features the your loved ones look forward to enjoying all year long—but with a . From multicolored shortbread to winter white (chocolate) biscotti, each is extra-special. Bake a few batches, box them with care, and finish with a shiny bow.

EDIBLE ART

GLAZED SPICED SNOWFLAKES Active Time: 1 hr. 5 min.

Total Time: 3 hr.

Makes: 7 large, 12 medium, and 36 small cookies The pattern on these buttery, spiced speculaas cookies is created by placing a doily on top of the dough and then using a rolling pin to imprint the design in it.

The thicker the doily, the clearer the imprint. (For a detailed howto, go to marthastewart.com/ snowflake-cookies.) The simple sugar glaze dries to a frosty finish.

3½ cups unbleached all-purpose flour, plus more for dusting

½ teaspoon baking soda ½ teaspoon kosher salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger

½ teaspoon ground cardamom ¼ teaspoon ground coriander ⅛ teaspoon ground cloves 1½ sticks unsalted butter, room temperature

Recipes

Refrigerate until firm, at least 1 hour and up to overnight.

2. Working with one disk at a time, roll out to ¼ inch thick on lightly floured parchment.

Cover with a doily; gently roll to make an imprint. (Dough should now be about ⅛ inch thick.)

Remove doily and freeze dough until firm, about 15 minutes.

Cut dough first using a 5-inch snowflake-shaped cutter, then cut remaining dough using a 3-inch snowflake-shaped cutter and 1½ -inch snowflake-shaped cutter. Chill and reroll scraps.

Arrange large cookies on one parchment-lined baking sheet and medium and small cookies on another; freeze until firm, about 15 minutes. Preheat oven to 325°.

3. Bake until cookies set around edges, 16 to 18 minutes for large, 12 to 14 minutes for medium and small. Transfer cookies on sheets to wire racks; let cool completely.

4. Whisk together confectioners’ sugar, milk, and vanilla until smooth. If necessary, add more milk, ½ teaspoon at a time, until glaze is slightly thicker than heavy cream. Dip each cookie, design-side down, into glaze, tilting to evenly coat, then transfer to rack until glaze is set, about 10 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.

1 cup packed dark-brown sugar 1½ cups confectioners’ sugar

SHORTBREAD SWIRLS

¼ cup whole milk,

Active Time: 35 min.

Total Time: 1 hr. 30 min.

Makes: 28

plus more if needed

⅛ teaspoon pure vanilla extract 1. Whisk together flour, baking soda, salt, and spices. In a large bowl, beat butter with brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add half of flour mixture, then ⅓ cup water, then remaining flour mixture, beating on low after each addition until just incorporated. Shape dough into 3 disks and wrap in plastic.

Give this universal favorite a modern update by creating an ombré of color. Each batch of dough can be divided in half for two colors.

For red/pink and green/light-green variations, tint the dough to a light

shade before dividing, then separate in half and add more dye to one half for a deeper color. (The golden variation shown on page 137 has no food color.) To make all five colors pictured, you’ll need to make three batches of dough.

A cookie press can also be used in place of the piping bag.

2 cups unbleached allpurpose flour 1 teaspoon kosher salt 2 sticks unsalted butter, room temperature 1 vanilla bean, split lengthwise, seeds scraped

¾ cup confectioners’ sugar 1 egg yolk Gel food color (available at amazon.com)

1. Preheat oven to 350°. Whisk together flour and salt. In a large bowl, beat butter with vanilla seeds and confectioners’ sugar on medium-high speed until pale and fluffy, about 2 minutes. Add yolk and beat until incorporated, 1 minute more. Gradually add flour mixture and beat on low until just combined. Tint with food color as desired.

2. Transfer dough to a pastry bag fitted with a ½ -inch star tip (such as Ateco #825). Pipe into S shapes, each about 3 inches long and 1 inch wide, spaced 2 inches apart on ungreased baking sheets. Freeze until firm, about 20 minutes.

3. Bake until edges are light golden, 16 to 18 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

BRANDY-NUTMEG CRESCENTS Active Time: 30 min.

Total Time: 2 hr. 20 min.

Makes: About 2 dozen This one goes out to eggnog lovers everywhere. For the best flavor, grate your nutmeg fresh; we like a Microplane zester for the job.

2 cups unbleached all-purpose flour 1½ teaspoons freshly grated nutmeg

½ teaspoon kosher salt 1½ sticks unsalted butter, room temperature 1 cup confectioners’ sugar, plus more for serving 2 tablespoons brandy 1 teaspoon pure vanilla extract

1. Whisk together flour, nutmeg, and salt. In a large bowl, beat butter with ½ cup confectioners’ sugar on medium-high speed until light and fluffy, about 2 minutes. Add brandy and vanilla; beat until combined. Reduce speed to low and add flour mixture, beating until just combined. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.

2. Preheat oven to 350°. Working with one disk at a time (keeping others refrigerated), scoop 1 tablespoon dough and roll into a 3-inch log. Gently pinch ends and curve to form a crescent. Arrange 1 inch apart on parchment-lined baking sheets.

3. Bake until edges are golden, 16 to 18 minutes. Transfer cookies on sheets to wire racks; let cool 5 minutes. Meanwhile, place remaining ½ cup confectioners’ sugar in a shallow bowl. Working in batches, toss warm cookies in confectioners’ sugar, then transfer to racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days. Dust with more confectioners’ sugar before serving.

DOUBLE-CHOCOLATE PEPPERMINT SANDWICHES Active Time: 1 hr. 5 min.

Total Time: 3 hr. 15 min.

Makes: 30 Peppermint patties inspired these chocolate shortbread cookies. You can use small snowflake, Christmas

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160 THE HANDBOOK

tree, or other holiday cutters to make the cutout windows. Bake the cutouts at 325° until the edges are firm, 6 to 8 minutes.

¾ cup unbleached all-purpose flour, plus more for dusting

⅓ cup unsweetened Dutchprocess cocoa powder

⅛ teaspoon kosher salt 6 tablespoons unsalted butter, room temperature

¾ cup confectioners’ sugar 1 large egg, room temperature

½ teaspoon pure vanilla extract 4 ounces milk chocolate, finely chopped (¾ cup)

½ cup heavy cream ½ teaspoon pure peppermint extract

¼ cup peppermint candies, finely chopped (3 tablespoons)

1. Whisk together flour, cocoa, and salt. In a large bowl, beat butter with confectioners’ sugar on medium-high speed until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, about 1 hour.

2. Preheat oven to 325°. Working with one disk at a time (keeping the other refrigerated), roll out on lightly floured parchment to a scant ⅛ inch. Cut out 60 rounds total with a 1¾ -inch fluted round cutter. Chill and reroll scraps (if dough becomes too soft, freeze 15 minutes). Use a ½ -inch fluted round cutter to cut out centers of half of rounds. Arrange rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, 15 minutes. Brush off excess flour with a dry pastry brush.

Recipes

3. Bake, rotating sheets once, until edges are firm, 13 to 15 minutes. Transfer cookies on sheets to a wire rack; let cool completely.

4. Place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium-high until just bubbling around edges.

Remove from heat; stir in peppermint extract. Pour mixture over chocolate; let stand 10 minutes, then stir until smooth.

Let stand, stirring occasionally, until firm enough to spread, about 30 minutes.

5. Spread 1 teaspoon filling on each uncut cookie; top with cut cookies. Sprinkle chopped candies in window of each top cookie. Refrigerate until set, about 20 minutes. Assembled cookies can be stored in refrigerator up to 2 days.

STREUSEL JAMMIES Active Time: 50 min.

Total Time: 1 hr. 35 min.

Makes: 24 1½ cups blanched almonds 1¾ cups unbleached allpurpose flour

¾ cup sugar ½ teaspoon kosher salt ¼ teaspoon pure almond extract 1½ sticks unsalted butter, room temperature

½ cup assorted jams, such as cranberry, apricot, blueberry, and cherry, separately whisked until smooth

1. Finely grind almonds in a food processor. Preheat oven to 350°. Whisk together almonds, flour, sugar, salt, and almond extract. Cut in butter with your fingertips or a pastry blender until completely incorporated.

2. Line 2 baking sheets with parchment. Firmly press 2 tablespoons dough into the bottom of a 2½ -inch round cookie cutter, then gently lift cutter to leave dough on parchment. Repeat, spacing cookies evenly on sheets, until you’ve made 24 rounds. Dollop 1 teaspoon jam into center of each round, alternating flavors. Sprinkle 1 tablespoon of remaining dough around border of each cookie.

3. Bake, rotating sheets once, until golden brown at the edges, about 24 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 days.

CORNMEAL, CHERRY, AND WHITE-CHOCOLATECHUNK BISCOTTI Active Time: 30 min.

Total Time: 2 hr. 40 min.

Makes: About 2 dozen Cornmeal adds a nice crunch and hint of sweetness to these dunkers. The salted macadamia nuts balance out the richness of the white chocolate.

1 ½ cups unbleached all-purpose flour

½ cup fine cornmeal ¾ cup sugar 1 teaspoon baking powder

¼ teaspoon kosher salt 2 large eggs, room temperature 1 teaspoon pure vanilla extract 4 tablespoons unsalted butter, melted and cooled

½ cup dried cherries, coarsely chopped

½ cup salted roasted macadamia nuts, coarsely chopped 7 ½ ounces white chocolate, coarsely chopped (1½ cups) White nonpareils, for sprinkling

1. Preheat oven to 350°. In the bowl of an electric mixer, beat flour, cornmeal, sugar, baking powder, and salt on low speed.

Add eggs, vanilla, and butter and beat on medium until combined. Fold in cherries, nuts, and ½ cup white chocolate until just combined.

2. On a parchment-lined baking sheet, form dough into a 13-inch log; flatten to 3 inches wide and 1 inch thick. Bake until just golden and firm to the touch, about 30 minutes. Transfer on sheet to a wire rack; let cool 20 minutes. Reduce oven to 300°.

3. Transfer log to a cutting board. Using a serrated knife, cut crosswise into ½ -inch slices. Arrange, cut-sides down, on another parchment-lined baking sheet. Bake until firm to the touch, about 30 minutes.

Transfer biscotti on baking sheet to rack; let cool completely.

Biscotti can made to this point up to 1 week ahead and stored in an airtight container at room temperature up to 3 days.

4. Melt remaining 1 cup white chocolate over a double boiler or in a microwave. Transfer to a coffee mug. Dip sides of biscotti in melted chocolate on a diagonal; transfer to a baking sheet fitted with a wire rack. Let set slightly, 10 minutes; sprinkle with nonpareils. Refrigerate until set, about 10 minutes. Finished biscotti can be stored in an airtight container at room temperature up to 3 days.

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163 Recipes

SPICED ORANGE PALMIERS Active Time: 30 min.

Total Time: 1 hr. 40 min.

Makes: About 2 dozen For this classic, we had morning buns on our minds and added orange zest and cinnamon to the sugar.

½ cup sugar

crisp, about 8 minutes more. Transfer cookies on sheet to a wire rack; while cookies are still warm, loosen with spatula to prevent sticking. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 day.

½ teaspoon ground cinnamon Finely grated zest of 1 orange 1 sheet all-butter puff pastry, thawed

1. In a small bowl, combine sugar, cinnamon, and zest.

Sprinkle half of mixture on a clean work surface.

2. Place puff pastry on top; sprinkle with remaining mixture. Gently roll out to a ⅛ -inch-thick rectangle, pressing sugar into dough. Lightly draw a line down center of rectangle.

Starting from edges, fold dough halfway toward center, then fold edges again to reach center.

(Folds should look like an open book.) Fold one half over other half (as if closing the book). Wrap in plastic and freeze until very firm but not frozen, about 20 minutes.

I L LU ST R AT I O N BY A M R I TA M A R I N O

3. Preheat oven to 425°.

Cut dough crosswise into ½ -inch-thick slices. Working in batches, arrange slices 2 inches apart on an ungreased baking sheet.

Flatten each cookie with the heel of your hand to about ¼ inch thick.

4. Bake cookies, one sheet at a time, until deep golden on underside, about 10 minutes. Carefully flip each cookie with a metal spatula; continue baking until

PLANNING TIP

Ideally, butter and eggs should be at room temperature before baking.

If you forgot to take them out in advance, just set the eggs in a shallow bowl of warm water for a few minutes, and microwave the butter on low.

PISTACHIO AND DRIEDAPRICOT RUGELACH Active Time: 1 hr.

Total Time: 4 hr. 45 min.

Makes: 32 Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn’t the same!) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).

DOUGH

2 sticks unsalted butter, room temperature 8 ounces cream cheese, room temperature

¼ cup granulated sugar ¼ teaspoon kosher salt 2 cups all-purpose flour, plus more for dusting FILLING

2 cups dried apricots

⅔ cup granulated sugar

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165 THE HANDBOOK

1 teaspoon pure vanilla extract Pinch of kosher salt 1 cup shelled pistachios, preferably Sicilian 1 large egg, lightly whisked Sanding sugar, for sprinkling

1. Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.

Recipes

salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes.

Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely.

(You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)

3. Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, ⅛ inch thick. Spread evenly with ⅔ cup apricot mixture.

Sprinkle with ¼ cup ground pistachios. With a pizza wheel,

2. Filling: In a small saucepan, bring apricots, 1⅓ cups water, granulated sugar, vanilla, and

cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges.

Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet.

Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios.

Refrigerate until firm, about 30 minutes. Repeat with remaining dough.

4. Preheat oven to 325°. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely.

Rugelach can be stored in an airtight container at room temperature up to 3 days.

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M A R K E T P L A C E

166 COLLECTING

A GOOD CLIP Scissors are one of those ingenious everyday objects that we take for granted. (Perhaps you’re familiar with their often-overlooked cousins, the safety pin and the whisk?) But this ancient tool is a work of fine craftsmanship. Though its origins aren’t cut-and-dried, most sources agree the earliest designs date to the Bronze Age, with household pairs made of iron appearing in the 1500s. By last century, scissors became available in mass-produced forms more recognizable to modern eyes: in nickel-plated stainless steel that stays shiny for ages (below, center), as well as ergonomic shapes with plastic handles (lower left). A vintage pair of scissors deserves to be pulled out of the desk drawer and displayed, but why not go a step further and use them? That’s the beauty of flawless design: It’s forever.

ST Y LI N G BY FR IT Z K A RC H

PHOTOGRAPH BY KATE MATHIS TEXT BY FRANCES VIGNA

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