Regina Leader-Post Holiday Gift Guide 2016

Holiday

2016

GIFT GUIDE

THIS SECTION WAS CREATED BY CONTENT WORKS, POSTMEDIA'S COMMERCIAL CONTENT DIVISION. G I F T G U I D E • T U E S D A Y, N O V E M B E R 2 9 , 2 0 1 6

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BRIMMING WITH HOLIDAY SPIRIT

Vases, trifle dishes, canisters and apothecary jars are creative, see-through showcases for bulbs, lights, candies and more. Here’s how to turn your everyday glassware into showstopping accessories.

BY DAW N K L I N G E N S M I T H C T W F E AT U R E S

The holidays come but once a year. What comes less often than that? An occasion to use certain splendid pieces of glassware that are tucked away in sideboards and cabinets. It’s not just special occasion crystal that’s languishing but also common

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if rarely used pieces like the trifle dish and brandy balloons. Well, now is their time to shine. With a bit of creativity and a few craft supplies, you can transform vases, dishes and jars into festive holiday décor.

BEAuTIfuL ABuNDANcE

The simplest way to gussy up glass containers is to fill them with gorgeous things.

Larger vessels like hurricane vases and apothecary jars are see-through showcases for pretty assortments. For a traditional look, pile on the Christmas tree balls. For a natural or rustic look, layer pinecones. Red and green peppermints and old-fashion ribbon candies make festive fillers (though you may need to keep replenishing them).

For a lantern effect, arrange a batteryoperated string of lights (the kind sold for wreaths) into a glass vase or jar. Artfully arranged lights look magical on their own, or you can arrange them among the jar’s other contents.

“I don’t know that there’s an art to it, but it does take patience,” says Melissa K. Norris, author of “The Made From Scratch Life” (Harvest House, 2016). “You just have to mess around with it until it looks right.” frAGrANT fruIT

For a “homespun” filler you can make with kids, “take oranges and stud them with cloves,” Norris suggests. “You can make patterns and designs, and they’ll not only look charmingly rustic when you 4

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pile them up but they’ll also give off a really good Christmas scent.”

You can take many of these same items — ornaments, natural elements, seasonal fruit — and arrange them on a fluted or tiered cake plate. On a fluted cake plate, you can create a wreath around the edge with greenery or garland and place orna-

ments in the middle. Add a candle or group of candles and you have a centerpiece.

Winding greenery around each level of a three-tiered dessert stand creates a Christmas tree shape. Or, “you can stack two or three sturdy footed bowls or cake plates, then layer with real or faux greenery,” says Melissa Michaels, creator of the popular

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Add ornaments and lights to complete the effect.

Winter Wonderland

Apothecary jars, clear canisters and other large glass containers with lids provide the perfect setting for idyllic winter scenes in miniature. “Start with a base of faux snow — I use Epsom salts — and from there you can add things like little trees or small plastic animals from the dollar or craft store,” says Michaels, author of “Make Room for What You Love” (Harvest House, 2016).

If you have a holiday village, you can use components from it for your scene. For a personal touch, take full-body photos of family members, print or mount them on stiff paper, and build a cheery scene around them (or trap them with a polar bear to get a laugh).

Michaels likes to scale down her scenes, using mason jars with lids for more of a snow globe effect.

Jack Frost’s bouquet

You’d be surprised what you can do with plain glass vases. Norris uses hers to capture the magic of snow and ice on a winter’s day.

“I love it when there’s glittery frost on the trees,” she says. “I wanted to bring that look and feel inside.”

Start by gathering nicely shaped bare branches with pinecones. Use a tacky crafting glue to cover the branches with “diamond dust” glitter, an iridescent white glitter (you could use silver) and crushed mirror glass — the kind you buy in a package at craft stores, not some mess you’ve made out of an old compact.

“It works best if you apply the glue directly to the branch, using larger globs where you want to glue the crushed glass mirror,” says Norris, adding that her “icicle glitter branches” were inspired by other sparkly branch projects you can find online.

Glue the mirror pieces first, then sprinkle generously with glitter. On the pinecones, adhere glitter only to the outer tips for a realistic effect or coat them thoroughly for

G added drama.

Decorate one side of the branch and allow the glue to dry before flipping to the other side.

You can use a sparkly vase filler or just prop your frosty, glittery branches in vases where they’ll catch the light.

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make light. Assisted by little elves if you choose, you can make frosted luminarias using household items and a quick, easy method. All you need are clear mason jars, Epsom salts, collage or decoupage glue, and a brush to apply the glue. Simply coat each jar with glue and immediately roll it in Epsom salts. When the coating has set, you can embellish the jars with ribbon, holly sprigs or other adornments. Lastly, insert votive or LED candles and enjoy the warm glow.

Traditional paper-sack luminarias are usually placed in rows, sometimes to line a walkway. You can create the same impressive display with your homemade luminarias if you have enough jars lying around.

“I did like 20 jars in 30 minutes and I only used one of those $1 Mod Podge (glue) containers,” says Cristina Garay, founder of the DIY blog Remodelando la Casa.

Though it may be tempting, making a lit runway to guide Santa and his reindeer is not recommended.

DIY Craf t : How to Make retro PoPCorn anD C r a n b e r rY G a r l a n D Now that you’ve repurposed your glassware to make holiday décor, why not decorate the tree with handmade items, starting with a traditional popcorn and cranberry garland?

What you need: Strong thread or waxed dental floss, a needle, fresh cranberries, stale air-popped popcorn.

Directions: Measure out your length of thread and tie a large knot or tie a red or white button on a few inches from the end.

Thread the unknotted end through the needle.

Sequence your popcorn and cranberries however you wish, or simply alternate them, piercing each piece through the center with the needle.

When you get near the end of your string, remove the needle and tie another knot.

Tips: Stale popcorn holds up better.

Waxed dental floss makes the cranberries easier to thread, according to Ocean Spray.

You can feed the garland to the birds when you take your tree down.

Show the birds some love by threading Cheerios on the garland as well.

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Serves: 1 Tools: cocktail shaker, strainer Glass: flute Garnish: freshly grated nutmeg Feeling the bah-humbug blues? This cocktail from Seattle barman Kenaniah Bystrom turns one of the most bitter bar mixers, Cynar, into a supple holiday sipper. “At Essex we often use bitter liqueurs as the foundation for our drinks,” Bystrom says. “So I started with Cynar for depth and balanced it out with ginger and brown sugar for spicy sweetness, lemon for brightness and sparkling wine for a dry fizz.”

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3 cHeeRS TO A Happy Holiday!

No dinner party or celebration is complete without a seasonal beverage. A unique mixed drink allows hosts to put their personal stamp on the affair without having to stock a full bar, which also helps control cost and mess. It also eliminates the need for a host to spend the night playing bartender.

Whether serving one or an entire party, these show-stopping cocktails are infused 10

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with the rich flavours of the holidays — think cinnamon, ginger, citrus — and will turn even the most casual, simple gathering into an unforgettable festivity.

— M a t t H e w M . f. M I l l e r © C t w f e at U r e S

All recipes courtesy “Cocktails for the Holidays” by the editors of Imbibe Magazine, photographs by Lara Ferroni (Chronicle Books, 2014).

1 1⁄2 ounces Cynar (see Tip) 3⁄4 ounce ginger liqueur (Bystrom uses Domaine de Canton) 1⁄2 ounce fresh lemon juice 1 teaspoon brown sugar Dash of Angostura bitters Ice cubes 2 ounces cold sparkling wine

1. Combine the Cynar, ginger liqueur, lemon juice, brown sugar and bitters in a cocktail shaker. Add ice and shake well.

Strain into a chilled flute, top with the sparkling wine and garnish with a dusting of nutmeg. kenanIaH bYStroM eSSex, Seattle, waSH.

Tip: Cynar (pronounced chee-nar) is an amaro, which is a bitter Italian liqueur.

It’s made from more than a dozen plants and botanicals, artichoke being the most predominant. But before you wrinkle your nose, know that it doesn’t actually taste like the leafy thistle! Instead, Cynar is earthy and root-y with underlying chocolaty notes, which really come out when mixed with citrus. Aside from its Italian homeland, Cynar is especially popular in Switzerland, where locals mix it with orange juice.

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in a large pitcher and refrigerate until well chilled. Pour over ice cubes into a punch bowl and stir. Add the soda water, if desired. Float fresh cranberries and lemon wheels as garnishes. rYa n G o o D S P e e D tHe CYPreSS rooM, MIaMI, fla.

Tip: Aperol — a bittersweet Italian aperitif flavoured with orange, rhubarb, gentian and cinchona bark — is closely related to another jewel-toned mixer, Campari. And though the two share similarities in colour and ingredients, Aperol is a tad sweeter and comes in at about half the alcohol content.

r o S E M A rY- I N f u S E D c r A N B E r rY J u I c E

Makes about 8 cups ■ ■ ■

VIxEN

Serves: 12 to 16 Tools: large pitcher, punch bowl Glass: rocks Garnish: fresh cranberries and lemon wheels

It’s a breeze to put together, dazzles with tartness and entices with a wintery perfume of fresh rosemary. Bitter Aperol and a touch of simple syrup and lemon tie the satin bow on this festive recipe.

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Necessity is indeed the mother of invention. When asked what sparked the invention of this vibrantly coloured punch, Ryan Goodspeed responded instantly, “Mediocre, watery cranberry juice.” During the holiday season, poor-quality cranberry juice too often ruins an otherwise excellent cocktail, so Goodspeed set out to make his own.

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3. Combine the cranberries with 4 cups of the water in a large pot. Cook over medium-high heat, stirring frequently so as not to burn the fruit. When the cranberries soften and become mushy, add the remaining 4 cups water and the rosemary. Bring the mixture to a boil, remove from the heat and let cool for 15 minutes. Strain the juice into a clean glass bottle, discarding the berries and rosemary. Cover and refrigerate for up to 2 weeks.

S I M pL E SY ru p

Makes about 1 1⁄2 cups ■

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3 cups vodka 12 ounces Rosemary-Infused Cranberry Juice (recipe follows) 8 ounces Aperol (see Tip) 4 ounces Simple Syrup (recipe follows) 2 ounces fresh lemon juice Ice cubes 2 cups soda water (optional)

2. Combine the vodka, cranberry juice, Aperol, simple syrup and lemon juice

4 (12-ounce) bags frozen cranberries 8 cups water 10 sprigs fresh rosemary

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1 cup water 1 cup granulated sugar

4. Combine the water and sugar in a small saucepan and bring to a boil over medium-high heat, stirring constantly.

Turn the heat to medium-low and simmer, stirring slowly, until the sugar is dissolved, 2 to 3 minutes. Remove from the heat and let cool to room temperature. Transfer to a clean glass bottle, cover and refrigerate for up to 2 weeks.

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Serves: 1 Tools: mixing glass, bar spoon, strainer Glass: coupe or rocks Garnish: orange twist Bold and bright, this lighthearted cocktail boasts a double dose of cinnamon, thanks to a spiced syrup and the cinnamon-forward Czech liqueur Becherovka — both complementing the deep richness of a generous pour of aged rum and the soft herbal notes of Bénédictine. “It’s perfect for a cold winter night spent cozied up on the couch, watching a holiday flick,” says San Francisco bartender Mathias Simonis, “which is what I pictured when I named the drink after the famous scene in A Christmas Story.”

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2 ounces aged rum 1⁄2 ounce Becherovka 1⁄2 ounce Bénédictine 1⁄4 ounce Toasted Cinnamon Syrup (recipe follows) 3 dashes of Angostura orange bitters Ice cubes 1 large ice cube (if using a rocks glass)

Combine the rum, Becherovka, Bénédictine, cinnamon syrup and bitters in a mixing glass. Add ice and stir until chilled. Strain into a coupe glass or over the large ice cube in a rocks glass. Garnish with the orange twist.

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T o A S T E D c I N NA M o N SY ru p

Makes 1 1⁄2 cups ■ ■

1 1⁄2 cups Simple Syrup (recipe on page 14) 5 cinnamon sticks

In a small saucepan, warm the simple syrup over low heat. In a small skillet, toast the cinnamon sticks over medium heat until you smell their aroma, 3 to 5 minutes. Remove the cinnamon sticks from the heat and add to the simple syrup. Bring the syrup and cinnamon to a boil, then remove from the heat and set aside to cool. Strain into a clean glass bottle, cover and refrigerate for up to 2 weeks.

Tip: If you don’t feel like making your own cinnamon syrup, you can find many bottled versions, such as the one from B.G. Reynolds, which will work just as well.

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T A

LOOK NATURAL 3 proven tips to craft the perfect holiday tablescape

BY TA R A S H U B BU C K C T W F E AT U R E S

You’re planning the perfect holiday dinner. Guests have been invited, the menu is prepared — with allergies and dietary preferences accounted for — and decorating is last on the list. There’s a lot of care and attention that goes into holiday decorations, but it’s easy to overlook one important space when setting up for the season: the dining room table. This is the area that will set the mood not only for dinner, but also for the rest of the evening.

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Bringing the great outdoors inside will make for a stunning tablescape that won’t break the bank. Natural materials provide a neutral base that has the flexibility to be taken in different directions.

Melissa Fenlon, co-founder and editor at the DIY and lifestyle blog Alice & Lois, recommends a woodsy look. To achieve this, find pieces of reclaimed wood at flea markets, thrift stores or salvage yards to use as a base. “Then begin to layer your natural textures on top of the wood — start with eucalyptus, then begin to add pomegranates, air plants and, if you want more colour, go for kumquats, too,” Fenlon says.

Another possibility is to create an earthy feel like Shannon Smith, a Washington, D.C.-based interior decorator, likes to do. “I always start with a garland of greenery — magnolia branches, eucalyptus, pine boughs, etc. — and I like to run the garland down the centre of the table,” she says. “It adds a natural element that is so classic and fresh.”

To determine which approach you’ll take, put together an inventory of materials you have immediate access to — maybe gourds from your garden or twigs and leaves from the backyard — as well as other items from around your home that you can repurpose. Develop a colour palette based on what you have, and then pick out complementary pieces at a local florist, craft store or in the produce section of the supermarket.

2. prESErVE ALL pIEcES

mate its importance in your decorating plans,” says Stephen Brown, author of “Glitterville’s Handmade Christmas” (Andrews McMeel, 2014).

Since this is where guests will enjoy the most memorable aspect of the party, 20

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a festive tablescape will be the perfect complement to dinner. Follow these experts’ tips to compose a beautiful display that will leave a lasting impression.

1. uSE NATurAL ELEMENTS

Organic materials do decompose, so it’s important to take the right steps to preserve them. First, you’ll want to get rid of ants and other critters. Smith recommends baking twigs and pinecones and submerging delicate items, like leaves, in a vinegar bath. Once everything is cleaned well, you can employ a few different methods to help with preservation.

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preservation.

If you want to display sliced-open fruit, it’s surprisingly easy to pull off.

“Brush them completely with a light coating of egg whites to seal all of the exposed edges and prevent the air from getting in,” Brown explains. “Then sprinkle with superfine sugar.” His secondary method is to dip each piece in paraffin wax, which will add a nice sheen as well.

Painting is another preservation technique that adds a deeper layer of interest to natural décor. It could be as simple as white-painted pumpkins offset by gold-dusted twigs and pinecones.

Try applying it to other elements as well.

Smith suggests creating place cards by spray-painting leaves, and then using a paint pen to write guests’ names on them.

3. A D D f E S T I V E f L A I r

As beautiful as natural elements are, they often can be drab on their own and need contrast to create a lively display that’s fit for the holidays.

“The key to successfully decorating with natural materials is knowing when to add some sparkle and shine,” Brown says. “Add the luster of a few silvered baubles, glass glitter or anything that reflects some light, and the natural materials become magically sophisticated!”

You can create even more interest throughout your tablescape by playing with height. Smith recommends using tall candlesticks and taper candles of varying colours and sizes, as they won’t be too intrusive in cross-table conversation.

When your tablescape is completed, select a few bold elements — something colourful or a standout item — to weave into the other decorations around your home. Keep it simple, though, so that your dining room table can be the star of the party. © CTW Features

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