CV-HG - Winter 2018

H HOME & GARDEN

CEDAR VALLEY

I O W A' S P R E M I E R H O M E M A G A Z I N E

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HOLIDAY/WINTER 2018 | CV-HG.COM

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CONTENTS

Holiday/Winter 24

INSTANT CLASSIC With one foot in the city limits and the other in the country, this farmhouse remodeled by Koch Construction affords its homeowners the best of both worlds.

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CHRISTMAS CHARMER Christmas has a charming vintage vibe in this remodeled 1912 home with an abundance of fresh evergreens and a brand new kitchen.

Ho l i d a y/W in te r 20 18 | 5

CONTENTS

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48

Departments ELEMENTS

8 Company’s coming Give your overnight guests a comfy, cozy winter welcome.

18 Oh what fun!

Get all wrapped up in the season with Fig & Frolic’s wrapping ideas.

11 Anything but basic Coal, the night sky or inky — black is a chic color choice.

20 Snug as a bug ...

The right area rug adds style — and keeps your toes toasty warm.

14 Modern dining room Mixing and matching styles and furnishings is a feast for the eyes.

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53

ENTERTAINING

CUTTINGS

44 Amazing cakes Alan Simmer offers a pair of crowd-pleasing cakes in Peppermint and Hot Chocolate flavors.

40 Dive in!

Winter is the perfect time to make plans for a swimming pool.

48 Inspired by the season Appetizers, snacks and beverages to serve for holiday parties from Jorgensen Plaza’s Corey Nolta and McCormick Kitchens.

53 Wreaths Former chief florist at the White House Laura Dowling shares ideas from her new book for making gorgeous wreaths.

ELEMENTS / GLAD TIDINGS

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ELEMENTS

COMPANY’S

COMING

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Tolly McRae’s “Log Cabin Lifestyle” throws, top to bottom, black & white check lambswool, chalk check luxury alpaca merino mix and charcoal check alpaca merino mix.

is the season for sharing the season’s joy and welcoming overnight guests into your home.

Holiday decorations will add a warm glow to the surroundings, but you may want to spruce up public areas where guests will be socializing, dining and hanging out.

And it’s not too late to give that spare bedroom a facelift. Chances are, it’s an extra bedroom/office/junk room, so first pack up the clutter and haul it to the attic or the basement, or even the curb. You

may need to remove furniture for space, or “shop” your home for pieces like a comfy chair and bedside table.

Grab your cleaning supplies and clean, clean, clean. Take down and wash curtains; dust, vacuum, sweep. Sanitize the bathroom.

If necessary, paint walls a fresh, warm neutral. For fun, check out one of the new removable vinyl wallpapers with a seasonal theme.

Furnishings don’t have to be new, but they should be in good shape, especially the bed. Who wants to toss and turn in a lumpy bed? If you can’t afford to replace a worn-out mattress, invest in a high-end

Full Service Interior Design

Cabinetry Countertops Flooring Lighting Furniture Accessories Custom Window Treatments

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“Classic Christmas” wall murals are self-adhesive and washable from Pixers.

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*On a qualifying system purchase. One offer available per qualifying purchase. See your local Lennox dealer or www.lennox.com for details. © 2018 Lennox Industries Inc. Lennox Dealers are independently owned and operated businesses.

Ho l i d a y/W in te r 20 18 | 9

ELEMENTS

Your single source for all your interior needs!

Cabinetry Hardwood Flooring Trim Work Interior Doors Mantels Counter Tops Wall & Ceiling Panels Custom Wood Parts

Large Wood Slabs Carpet Tile Laminate Vinyl Custom Showers Professional Design Assistance

Call us to see how we can make your project stand out from the rest

Ben 319-415-0282 • Ray 319-505-4011 706 Ansborough Ave., Waterloo 319-987-3091

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3-inch overlay mattress topper to add a layer of comfort.

Invest in comfortable, new pillows.

The average lifespan of a pillow is three years. Old pillows can be loaded with odor, dust mites and allergens and provide no head or neck support.

Make up the bed with freshly laundered sheets and pillow cases. An extra blanket or fleece is a practical finishing touch.

Dress a bedside table with a reading lamp, an alarm clock, perhaps a Christmas- or winter-themed decoration. At the same time, leave space for personal items.

Stock the bathroom with necessities, such as plush bath towels, a selection of scented and unscented soaps. Fill a basket with sample sizes of lotions and other toiletry items.

Make sure

guests know where the toilet paper and extra towels are kept.

Make space in the closet and clear out a few dresser drawers so guests can unpack their belongings.

Toss a throw over a tired upholstered chair and tuck in a pillow or two for bolstering the back.

A pot of poinsettias, a small Christmas tree, a string of twinkle lights and garland on the headboard — festive touches go a long way toward making a room feel welcoming and luxurious.

Provide a tray or basket with snacks such as fresh fruit, cookies, bottled water, etc. Also, let your guests know they have kitchen privileges and show them where the coffee is kept and how to work the coffeemaker.

No space for all the kids? Bed them down in the family room with air mattresses or pillows, blankets and sleeping bags for a slumber party atmosphere.

Make sure your guests have privacy and don’t feel compelled to spend every moment in each other’s company.

Above: Swedish Scandinavian Birch wood serving tray from Fine Little Day (Andshine photo) has fir trees printed in black on a white background for a wintry scene.

Left: The Dukono wingback chair features nailhead trim and synthetic leather upholstery from Brabbu Design Forces.

ELEMENTS / COLOR PALETTE

Lush Designs’ Game Bird lampshade features game birds, song birds, nests and eggs in neutral gray with graphic black.

lack is sophisticated, dramatic, cosmopolitan, chic, classic and yet modern. The color of ink, coal and the night sky, black is anything but basic.

Make a statement by painting your walls black. It can give your powder room real “wow” factor and can work well in living rooms, dining rooms, the den and master bedroom.

Black visually expands space and is the perfect backdrop for art, furniture and accessories. The trick is selecting the right black to suit your taste and also, remembering how important lighting becomes in a dark room.

Black has variations. Some blacks have green, purple or blue undertones, while others veer towards charcoal and gray. You can go matte or glossy, or a mix of both. Sherwin Williams’ selection includes “Black Magic,” A matte-finished black bookcase is the backdrop for great art and lighting, including DelightFULL’s Decorex Coltrane mid-century wall sconce handmade in steel with matte black and gold powder paint finish.

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ELEMENTS / COLOR PALETTE “Wrought Iron” and “Tricorn Black,” while Benjamin Moore offers blacks like “Nightfall” and “Witching Hour.”

Valspar’s black collection includes “Dark Kettle” and “Blackwatch Green,” while you’ll find rich “New Black” and deepest charcoal “Sorcerer” from Behr Paints.

Interior Design | Furniture | Gifts

Wallpaper with a black field or pattern can perk up a foyer or bath. Think black for furnishings and accessories. For fun, why not a black sink in an all-white kitchen?

The Metropolis console base is mahogany and the top is high-gloss black lacquer.

Four drawers have brass handles, from Boca do Lobo.

331 Kirkwood Avenue | lowa City 351-4653 | Hours: M-F 10-5 www.designsurroundings.com

Annabel James’ black Labrador throw is generously sized with contrast stitching in red, made from 100 percent recycled cotton with a reversible jacquard weave.

It is made in England at one of the last remaining mills in Lancashire.

IfIfyou can dream it. you can dream it.

We can design We can designit.it.

Kitchens • Entertainment Centers • Bathrooms Accessories • Timbergate Interior Doors • Countertops

1930 Main St., Cedar Falls | 319-266-6654 1201 W. Bremer Ave., Waverly | 319-352-4480 www.cabinetsgalore.com • cabinetsgalore@cfu.net

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The handy black circular butlers serving tray table from Melody Maison has metal legs and a plastic top, making it easy to move around and use indoors or out.

Black and pink hand-painted and carved flower door knob from Ian Snow Ltd.

ELEMENTS Mid-century black Duke floor lamp from DelightFULL has a short silhouette and a single swing. The brass body is finished in black matte and gold plated.

Artisanti’s San Verro black mirrored round table lamp has Art Deco styling and is sold as a base only. Add a jet-black drum shade or other shade to complete the look.

The unusual Qeeboo Matte Black Ribbon Chair, designed

by Nika Zupanc, is an indooroutdoor chair made from plastic from Hurn & Hurn.

From Start to Finish...

Providing Full Design Service Boca do Lobo’s Bonsai dining table in black

Kitchen & Bathroom Design Cabinetry & Countertops Flooring Backsplashes In Home Design Consulations 1925 Center St. Cedar Falls • 319-429-6934 fersonkitchenandbath.com

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ELEMENTS

ixing and matching is the modern approach to furnishing a dining room.

It makes the room feel more personal and stylish. It should be a feast for the eyes, as well as the appetite.

Interior designers suggest choosing two different finishes for table and chairs that contrast and complement each other. Remember the look should be harmonious, not hodge-podge.

Consider: 1. Budget, size of the space and your style.

2. Reach for the measuring tape and measure the space. Leave 36 to 48 inches on all sides away from walls and other furniture. You’ll need room to pull out the chairs and have easy traffic flow around the table.

3. Choose a shape.

Round —Fits in a smaller space; shape encourages conversation.

Rectangular — Most popular shape; seats the most people; allows for bench seating options.

Square — Works well in a small room; seats fewer people.

Modern tables often have an extension leaf (or two) built into the table, so you don’t have to fetch it from under the bed when you’re hosting Thanksgiving or Christmas dinner.

4. Choose comfortable chairs. Sit down, squirm around, lean back — how does it feel? Slide the chair up to the table.

You need to know: Standard table height is 30 inches.

Standard seat height is 18 inches.

Measure 12 inches between the top

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Opulent furnishings from Luxxu, including ‘Charla’ dining chairs gathered around the ‘Beyond’ dining table with the dramatic ‘Babel’ suspension lamp above the table. Other furnishings are the ‘Spear’ consule combined with the ‘Crown’ mirror and Tycho sconces.

Left: The Jinya sideboard is a chic combination of mango wood and contrasting hairpin legs for a vintage industrial look. Adjustable shelves, a cutlery drawer and soft closing doors make it practical, too. From Vênoor Living.

For the arm chair, leave 7 inches between the chair arm and table.

A SIDEBOARD

of the seat and table bottom. (Allow for the table apron, if it has one.)

Rule of thumb is 24 inches of room per chair. A 72-inch long table can seat six; a 96-inch seats eight; and 120-inch seats 10.

5. Upholstered or wood chairs? A wood chair is often more narrow, allowing more chairs to fit at the table; simple to clean. An upholstered chair is comfortable and invites lingering; treated fabrics make wiping away spills and stains easier; myriad choices in colors, patterns, texture, etc.

The classic storage piece for the dining room, use a sideboard to tuck away silverware, napkins, platters, serving dishes, etc. It also makes a perfect surface for serving a buffet, displaying a showstopping dessert or for a holiday-themed vignette.

Sideboards are available in three sizes — small, medium and large. Consider the size of your room and dining room table, as well as how much storage required for dining accessories.

Consider the finish and style of the sideboard. A sideboard also can make a fashion statement, complementing or contrasting other furnishings.

All flooring material & Installation: Tile, Hardwood,Vinyl plank, Carpet Custom showers and more..

Kitchen & Bathroom Design: Cabinets, Lighting, Counter top and more..

‘Ella’ is an unusual black suspension lamp handmade in brass with aluminum lampshades comes in a 6- or 15-arm version from DelightFULL

From Initial Interior Design to Professional Installation Your complete source for Interior Design & installation from floor to ceiling

319-827-2626 | www.belltileanddesign.com

Essential Home’s mid century sideboard is solid walnut with gold-plated brass doors and a marble top.

Cabinetry -

Countertops - Fixtures - Closets

A Division of Builders Select (Upper Level) 2120 Main Street Cedar Falls, IA Phone: 319-268-2058 Email: selectcabinetry@cfu.net The Lapiaz sideboard from Boca do Lobo has a surface that resembles a freshly cracked stone with a unique gold interior and unique details.

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www.selectcd.com Your Home. Your Style.

Connect with Select!

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Call today for your Home Improvement project!

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Sunrooms Luxury Bath Walk In Tubs Seamless Gutters Leaf X Covers

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Windows Siding Roofing Entry Doors Patio Doors

Don’t take our word for it, Check out our

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319.277.4000

www.citybuilders.com 2009 Center St. Cedar Falls, IA 50613 1/2 Mile North of the Brown Bottle

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ELEMENTS

Bohemian

lullaby raditional nursery decor tends to be a gently stirred mix of cute animals, soft hues and nicely matched furnishings. And there’s much to be said for all that sweet serenity; these are rooms both peaceful and soothing.

But many parents and designers are looking to inject nurseries with a quirkier style sense, creating spaces that encourage creativity and individuality.

Some want the nursery’s decor to echo the decor in the rest of the home, and to have some longevity beyond the baby years.

These days, a baby’s room might include global elements, like Moroccan rugs and poufs; carved wooden mirrors; French light fixtures; Indian tables or wall hangings. Handmade touches might include throws, baskets, artwork or garlands made by relatives, friends or a talented Etsy.com artist.

Boho nurseries tend to include imaginative prints and patterns, and the palette can range from neutral-with-a-twist to an all-out celebration of color. Eclectic, energetic and enchanting, boho nurseries are fun to decorate, and can be a visual feast for young children.

Los Angeles-based Justina Blakeney is an artist, designer and founder of the blog The Jungalow. Her latest book, “The New Bohemians Handbook” (Abrams, October 2017), gives readers painting, decorating and lifestyle tips.

“Boho style is about tapping into your free spirit and creativity,” she says.

“Since kids and babies have the freest

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A Magical

CHRISTMAS YOUR STOP FOR GIFT-GIVING & HOME DECOR

POTTERY BARN KIDS VIA AP ‌

Justina Blakeney’s new collection for Pottery Barn Kids features the designer/author’s signature bohemian style, inspired by her travels and love of nature.

spirits of all, it makes so much sense to me that their environments reflect that.”

Blakeney advises taking an exuberant, upbeat approach, creating a child’s room that’s full of color, pattern and (nontoxic) plants.

Many mainstream retailers and smaller design studios are on the boho nursery trend.

Interior designer and HGTV contributor Erica Reitman suggests adding kilim or faux sheepskin rugs, tribal textiles, abstract art and braided baskets.

“Larger baskets can hold toys or extra blankets, and smaller baskets can store extra diapers or burp cloths,” she says.

— Associated Press

Home decor, lighting, rugs, furnishings, kitchenware, clothing.

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ELEMENTS / FIG & FROLIC

Oh what fun!

BRANDON POLLOCK PHOTOS / Courier Staff Photographer‌

GIFT WRAPPING IDEAS TEXT | JENNY BOEVERS & BECKY HIATT Fig & Frolic ‌

‌Get all wrapped up this Christmas in creativity and imagination.

These aren’t your typical holiday gifts ... you know, the gift bag with a gift card stuffed inside. As nice as it is to receive a gift card, making the presentation in such an ordinary way seems, well, bor-

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ing, doesn’t it?

And no matter the gift, giving one of these packages — or receiving one, lets the recipient know how special they are to you and that you went the extra mile to make their package look marvelous.

At Fig & Frolic, we wrap our personal presents in unexpected ways (and unexpected is the style of our shop!). Here are some ideas for putting a personal touch on your gift wrapping that will let the recipient know that your heart is behind it.

ELEMENTS

Natural elements

Attention to detail

Scout around your backyard for easy to clip greenery or twigs. Boxwood, evergreen trees, small branches, pine cones … you’ll be surprised what you’ll find.

Make sure your paper is creased nicely at the edges, folds are neat and tape is minimal. Use transparent tape. It all creates the impression that you care.

Mix up wrapping paper

Use leftover pieces to accent your package. Wrap a striped scrap around a print paper, and you’ve got instant chic. Old road maps, newsprint and brown craft paper make great paper for wrapping gifts.

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By adding creative touches to your packages and making them personalized, your gift recipients are sure to exclaim, “Oh what fun!”

CELEBRATING

years in business focusing on Quality & Service

1998-2018

Found objects

The Cedar Valley’s 7 time winner of the Best of the Best Electrician!

One method to create unique fun packages is to take a look around the house for small objects that may be useless, but interesting. Put them on a package and voila!

We used buttons, an old red faucet, vintage Christmas cards, luggage tags, a child’s stocking.

Vintage Christmas tidbits

Bring back the nostalgia of past Christmases by digging in your old Christmas decoration boxes, searching on eBay, or shopping in a vintage/antique shop. They cost nearly nothing, but will be sure to get an extra smile. Bead garlands, vintage paper and ribbon are options.

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Kathy Flack, ASID Registered Interior Designer, PLC 319-239-5080 Creative Space Planning | Design Concepts | Interior Architectural Details Window Treatments | Bed Coverings | Upholstered Furniture | Consulting For Any Room Floor Coverings | Lighting | Excellent Results

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ELEMENTS

eed a good starting point for decorating a space, or the perfect finishing touch in a room? Consider an area rug. Sure, it will keep your tootsies toasty on a cold winter’s night, but it can do so much more.

Shop around first and familiarize yourself with sizes, materials, quality and details.

Continued on page 23 Top right: The Sistine Rug from Covet House, designed

by Boca do Lobo, is a tribute to the Sistine Chapel and Michelangelo.

Bottom right: The Olivia rug from Covet House boasts a bold, graphic design in rich colors swirled together.

Below: Designer Boca do Lobo’s Pantheon rug from Covet House was inspired by the Roman Pantheon and the duomo’s oculus.

COVET HOUSE PHOTOS

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HOME &GARDEN Fresh ideas for creating beautiful spaces

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H o l i da y/ Win te r 2 018 | 21

ELEMENTS The Maya two-seat sofa is upholstered in neutral but luscious gray velvet, Brabbu Design Forces.

elvet has a timeless, effortless quality.

This luxurious fabric is warm and soft with a hint of subtle glamour. Toss out the notion that velvet is a dressy upholstery fabric meant for dining room chairs or statement draperies. This is a fabric that looks equally at home in a rustic setting.

Velvet comes in colors from dark to light, neutral to pastel and, of course, dramatic jewel tones. Use it for upholstering a sofa, chair, bench or ottoman in the living room.

Do the dining chairs and throw in a velvet table runner for a finishing touch. Curl up under a velvet throw and rest your head on a plump velvet pillow and wait for those sugar plums to dance in your head!

Right: A deeply lofted reversible and quilted ivory velvet bed runner from The French Bedroom. A bed runner can be used across the foot of the bed as a panel and always looks neat for a layered look.

The double-sided dramatic floral Momoka velvet cushion is from Arthouse.

This kids’ Clerk chair, inspired by a mountain peak in Australia, is upholstered in whisper pink cotton velvet, Brabbu Design Forces.

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Sweet and chic, the Rotunda velvet stool comes in blue and gold, black and gold or blush pink and gold from the French Bedroom Co.

This mid-century modern Andes armchair from Brabbu Design Forces is upholstered in cotton velvet fabric and finished with polished brass legs.

ELEMENTS

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A PR O NE AZI AG M

CT

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FI

A’ S P R EM I E R H OW OM

E

RUG SOCIETY PHOTO ‌

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Below: The mythological images in the Posedion rug from Rug Society takes us back to ancient Greece, with shapes and patterns in shades of brown.

A PR O

COVET HOUSE PHOTO

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Above: The Sami 2 rug features textured patterns in hand-knotted thin wool from Covet House.

A’ S P R E M I E R H OW OM

AZI

If you want to cover the entire floor, measure the room, leaving about 2 feet of space round the perimeter (between the rug and wall) so some floor shows.

To define a particular space, measure the conversation grouping or dining room table and chairs and select a rug that is the closest size up. Designers prefer furniture legs to be all on or all off the rug, but this may be a matter of personal preference.

Just don’t go too small in rug size because it will be visually distracting.

FI

AG

HOW TO DETERMINE SIZE:

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Here are ways to use an area rug: 1 Define or ground a furnishing grouping. It can anchor furniture, visually divide spaces or reinforce a focal point.

2. Bring color, texture, pattern and warmth into a space.

3. Define spaces in a larger room – a perfect design element for open-concept spaces.

4. Layering. Let’s say you have a sisal rug that covers an entire room, but you want to define a seating area. Layer a smaller rug on top to define that particular space. Carpet tape can be used to secure it into place.

CT

Continued from page 20

GO INSIDE

beautiful new and remodeled homes by the Cedar Valley’s fine builders Fall 2018

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GALLERY OF HOMES FALL 2018 1

WATCH FOR THE MARCH & AUGUST 2019 ISSUES

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Check out the interactive gallery publication.

See all our Niche publications at: WCFCourier.com/bookshelf

Rhonda Staley Design LLC

Rhonda Staley IIDA INTERIOR DESIGNER

• Enduring • Inspiring • Interior Design

319.321.2404 rstaleydesign@gmail.com • www.rhondastaley.com CVBUSINESSMONTHLY.COM

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TEXT BY

MELODY PARKER IMAGES BY

BRANDON POLLOCK

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ith one foot in the city limits and the other in the country, this farmhouse affords its homeowners the best of both worlds.

A recent addition build by Koch Construction now has the owners feeling the impact of new gathering places with plenty of room to welcome family and friends.

An enclosed porch and an enclosed patio add to the square footage, and a spacious new kitchen and living room/sunroom integrates seam-

lessly with the existing structure. Deep window sills, for instance, replicate sills in the original house. Trim was recreated from 100-year-old wood.

Broad overhangs at the entry doors protect guests from wind and weather, necessary in the country, says the homeowner. A

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heating and cooling system separate from the original house will keep the new addition comfortable year-round.

Flooring throughout is Mannington “Adura” luxury vinyl planks in Heirloom Cherry The kitchen fulfills the top three items

on her list of must-haves: Counter space, plenty of storage and loads of character.

“I also wanted the kitchen to have flexible working space and be very functional with a large island,” she says.

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There are vertical cabinets for storing baking sheets and her husband’s grilling gear, along with a recycling center. Every last square inch has been maximized for use and storage, including the drawers which open fully to 27 inches deep.

Maple cabinets have a natural finish, while the island and pantry cabinets are painted in moss enamel. The golden-cop-

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pery toned backsplash is a warm complement to soft white quartz countertops from Staron Radinaz in Everest White. The Elkway quartz apron-front sink is striking black.

“I like the contrast between the white countertops and the black sink,” says the owner, who is an avid collector. Many of her favorite pieces are displayed in the

space, including a refurbished antique gas lamp in brass and glass and a 1800s copper coffee urn with ceramic liner.

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A long expanse of quartz countertop and cabinets set against one wall provides plenty of room for serving buffet style, as well as storage.

Craftsman, Mission and Art Deco influences can be felt through the mix of new and old furnishings and accessories. A butler’s pantry was created off the new kitchen in the original house, and an attached garage was added.

“It feels good to have it finished and be living in and using the space. I could see the progress every day, and I was in here filling my cupboards as they were finishing up. We’ve lived here for 40 years, and this kitchen and new living areas is wonderful. I just love it,” the owner adds.

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Peace of mind.

Trraditional crraftsmanship.

C Consistent.

Phelan’s Furniture • Unique Home Furnishings • Interior Design

728 Third Avenue SE Cedar Rapids, IA 52401 (319) 363-9634 www.phelansinteriors.com

319.266.0807

www.wellshollowlandscaping.com CVBUSINESSMONTHLY.COM

319-404-9133

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BRANDON POLLOCK

t Christmas, this family gathers around the gleaming white quartz-topped island in a comfortably elegant kitchen, forks at the ready, with just one thing in mind – a slice of Mom’s banana cream pie.

“I love the aroma of holiday cooking and baking and having the family gathered around. Everyone enjoys my poppy seed bread, but what they wait for is the banana cream pie.

They’ll eat it for breakfast,” says the homeowner, laughing.

She wasn’t always so thrilled about preparing meals in her old kitchen with its dark cabinets and

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small and dated design. The homeowners had moved into the model home in 1983 and didn’t tackle any major remodeling projects until their children were grown. “I started researching kitchen ideas and designing kitchens in my head. After four or five years, we decided the time was now,” she explains.

The kitchen remodel was completed several years ago. Mike Flanscha, a designer with Benton Building Center in Cedar Falls, took her ideas and transformed her vision into a reality.

“Now this kitchen makes me happy every single day. It feels like home to me. I spend so much time there and having such a beautiful kitchen has changed my outlook,” says the homeowner.

H o l i da y/ Win te r 2 018 | 31

One of her main requests was a broad window above the sink that extended down to meet the countertop. The kitchen was extended to make room for family gatherings and create a better traffic flow. She grabbed a can of white paint and painted the dark cabinets. “I wanted white cabinets, but I wanted to live with it a few months to see if I really liked it.�

Satisfied that white would indeed be perfect, new custom cabinets by Shiloh in Arctic white were installed.

The oversized island is clad in a jumbo slab of polished quartz. Barstools in practical yet sophisticated white leather with brass nailhead trim invite guests to linger over another slice of pie.

Bevel-edged quartz tops counters, a complement to the subtle, neutral backsplash composed of natural limestone and glass. Engineered wood keep floors warm underfoot.

White is the perfect backdrop

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H o l i da y/ Win te r 2 018 | 33

for the homeowner’s seasonal changes, especially for the holidays. Although she doesn’t like to go overboard, red is her go-to color for festive Christmas decorations. The bright contrast against crisp white gives her kitchen “wow” factor.”

Beyond decorating in the kitchen, the homeowner puts up four trees – “and every tree has history. The living room is our main tree … things we’ve collected on our travels, ornaments that remind me of our kids and things we’ve done.

“The ‘decorator’ tree is in the family room, and there’s a fantasy tree for our granddaughter – Barbie and princesses.

The dining room tree pays homage to the University of Northern Iowa in purple and white,” she says.

“Most of all, I love having the family gathered around us, enjoying our favorite foods and traditions and each other’s company.

Having a wonderful kitchen is restful and peaceful for me.”

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hristmas has a charming vintage vibe in this remodeled 1912 home.

The homeowner enlisted the help of Becky Hiatt and Jenny Boevers, owners of the popular Fig & Frolic shop in Cedar Falls, to help spread holiday cheer in the home.

Evergreens are used abundantly throughout each room, including matching wreaths tied with wide red ribbons that hang over kitchen windows and fresh boughs that run down the center of the dining table. A red-and-white ticking runner and thick wood chargers under stoneware dishes add a fresh farm-

house touch, especially punctuated by the candle-filled, twine-wrapped Mason jars.

The owner’s husband built the broad dining room farmhouse table with trestle legs. It easily seats eight guests on comfortable, clean-lined chairs upholstered in a soft sage green for a punch of color.

Lush garland drapes the mantel on the brick fireplace. Above, a pair of timeworn wood cupboard doors and an antique sled lean against the shiplap accent wall.

Black-and-red plaid ribbon entwines a plump Christmas tree and old-fashioned toy trucks and other ornaments are tucked into its branches.

Hiatt helped the owner select a few new furnishings and bold graphic prints.

“She likes cows, and we were able to find some statement-making cows, some

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bigger pieces that look really impressive.

We also moved furniture away from the walls to create nice conversation groupings,” Hiatt says.

At the heart of this home remodeling project is the kitchen. The centerpiece is a massive island that measures about 10 feet long and half as wide. There’s room to comfortably fit a cooktop on one side, as well as space for food preparation, serving and eating on the other.

“The original kitchen just wasn’t function. There was no cupboard space or counter space. Everyone congregates in the kitchen when we entertain, and there wasn’t enough room for that,” the owner says.

A load-bearing wall was removed and replaced by a beam to open up the layout between the dining room and kitchen.

H o l i da y/ Win te r 2 018 | 37

Interior designer Katie Lewis of 319 Décor+Design in Grundy Center worked with the owner. ”The island top is oak with a high gloss shine which makes the island even more striking. There aren’t a lot of walls for cabinets, and we really wanted to utilize the tall ceilings so we

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did 12-inch cabinets stack on top of 42inch cabinets, put a pantry in for more storage and gave up some storage to fit in a farmhouse sink,” Lewis says.

In addition, the maple floor is original and required removing layers of old flooring and hundreds of nails before it

could be stripped, sanded and restored.

An old-fashioned barn Dutch door leads to the basement.

Windows are dressed with white shutters, and the owner painted and waxed the woodwork using Annie Sloan products.

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H o l i da y/ Win te r 2 018 | 39

CUTTINGS

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POOL TECH ou’ve decided to take the plunge and install a swimming pool. Fall and winter can be an ideal time to start making your plans and talking with the experts.

The conversation with the experienced pool professionals at Pool Tech will include size, shape, amenities, location and other specifics, but perhaps the most important discussion is about lifestyle.

Is the pool for family fun or entertaining, relaxation or exercise? Or all of the above?

“We don’t see it as building a pool; we see it as building an environment. We ask broader questions than just about putting the aesthetics in place, the longevity and ease of use,” says Rick Whiteaker, cona pool in the ground. We ask ‘how do you want to enjoy your water?’, so we can cre- struction manager at Pool Tech.

“They’re marrying themselves to the exate an experience, an environment with

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perience, not the liner.”

The pros at Pool Tech use an integrated, team approach that focuses on their client’s needs, their property and their desire

CUTTINGS

POOL TECH 3233 First Ave. SE Cedar Rapids, Iowa 52402 (319) 365-8609 www.pooltech.com Pool Tech was established in 1973 with a goal to provide an exceptional aquatic experience, at the greatest value, while developing long-lasting relationships. We are a full-service company that is highly regarded and awarded in both the commercial and residential markets. Pool Tech provides year-round professional technical services to create, operate and maintain your pool, spa, or aquatic facility.

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CUTTINGS

to create a custom poolscape. A rectangular pool is a traditional choice and appropriate for a family with young children because the ease of using a retractable pool cover adds that all-important safety element.

Today’s luxury pools, however, are often in organic shapes in naturalistic settings with customized features including waterfalls, fountains, deck jets, grottos, sun shelves, fire features, automation that can be controlled by cell phone or tablet to monitor lighting and temperature, sound systems, outdoor TVs, gorgeous tile surfaces, LED lighting and landscaping.

“There’s a big trend towards the sun shelf which makes for better socializing because the shelf is in shallow water. We’ve also done a lot of rock and other natural elements at pool side,” says Whiteaker, which he says takes artistry to make it beautiful.

“And wouldn’t it be nice to have a balance between hard and soft surfaces, plants and trees that glow at night to make it feel like a resort, mixing fire and water and all the things that bring you comfort in a space?”

Hot tubs and spa areas are high on the list of must-haves, and a Jacuzzi just might be the “fountain of youth,” Whiteaker humorously notes. Pool Tech is now a Jacuzzi dealer, and Whiteaker is proud of his company’s association with the legacy brand.

Jacuzzi is an industry and innovation leader for portable hot tubs, he says, and set the industry standard for delivering a highflow, low-pressure hydro massage with their exclusive, adjustable PowerPro jets that

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utilize Aqualibrium — the perfect mix of air and water. Jacuzzi tubs also are known for having the perfect configuration of jets to target muscles, ergonomic seating and reliable performance. Anyone interested in learning more about Jacuzzis should contact Caroline L. Kelly, Pool Tech’s retail manager.

“The pool environment often includes other amenities such as outdoor kitchens, pool houses or changing rooms,” says Pool Tech’s Construction Services and Design Coordinator Bob Tinsley. Pool Tech also can solve challenging topographical issues, such as sloping lots, incorporating green energy — solar and wind power, or fitting a pool into existing hardscape.

“Our design professionals take the ordinary and make it look extraordinary,” Whiteaker adds.

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pooltech.com H o l i d a y/ Wi nter 2 018 | 43

ENTERTAINING | ON BAKING

At top, Hot Cocoa Cake; bottom, Chocolate Candy Cane Cake

TEXT BY

ALAN SIMMER

IMAGES BY

BRANDON POLLOCK

C

W c b a t

44 | c vv-h hg.com g.com

S a w L

ENTERTAINING he holidays are all about flexibility — rescheduling airport pickups, holding a hot meal for waylaid guests, bending over backwards to accommodate Great Aunt Hilda’s twin poodles with the delicate stomachs. (Hopefully you’re spared that last one.)

That’s why I find myself turning to this recipe for Devil’s Food Cake whenever I need chocolate layers. The tender crumb is packed with deep chocolate taste that pairs well with many flavors and frostings, and it uses ingredients I almost always have on hand.

I recommend it for both of these showstoppers: Chocolate Candy Cane Cake and Hot Cocoa Cake. Feel free to box it up or swap in your own go-to recipe; while a delicious base is important, these cakes are all about looks.

The best part? They couldn’t be easier.

Let’s start with the stunning Chocolate Candy Cane Cake, because it’s my favorite of the two. I mean, just look at it!

If you’re not the best at frosting — an underappreciated talent! — this common cover-it-all finishing technique is a godsend. Whether it’s crumbled cake, chopped nuts or crushed candy like it is here, pressing a coating into the frosting means not having to worry about a smooth, even finish with your offset spatula. The finished product is almost always understated and elegant and looks like much more effort than it really is.

A pound of peppermints is more than enough to create the coating and garnish. While I didn’t actually sift the ground candies, I did roughly comb out the larger pieces with my fingers; the finer particles will soften when they come into contact with the frosting, but bigger chunks will make for a crunchy cake.

Unless you need to let some rage out with your rolling pin, you can crush the candy in your food processor. (Loud, but effective!) Make sure all your equipment is dry, and protect your peppermint powder with plastic wrap so the top won’t harden into a shell. I assume the moisture in the air is what turns the sugar sand into a sugar rock, so beware you don’t end up back where you started.

The peppermint plays oh-so-well with the white chocolate in the frosting, and the combo marries beautifully with the chocolate cake. The next time I make this, I think I’ll tint the frosting itself a pale pink to reinforce the seductive shimmer from the candy coating.

I advise decorating the Hot Cocoa Cake just before serving, unless your cake plate has a lot taller lid than mine. It’s simple to do whether you’re at a party, a potluck or your place of employment, as I don’t think it gets any easier than “pile marshmallows” and “dust with cocoa powder.”

CHIPS VS. CHOCOLATE White chocolate isn’t technically chocolate, as it lacks the cocoa solids that give milk and dark chocolate their color and flavor. White chips are another step removed, lacking enough cocoa butter to qualify as white chocolate. You can tell the difference easily enough by the packaging; the absence of the word “chocolate” is a good giveaway, and you’ll find palm or another oil high on the ingredient list as a substitute for the cocoa butter.

Shockingly, as in the case of imitation and real vanilla extract, the facsimile can be as good as or outperform the original. Plus white chips are way cheaper than actual white chocolate, which is a win-win. (Based on a taste test from a source I trust, not all chips are made equal.

Look for Guittard or Ghirardelli.)

DEVIL’S FOOD CAKE‌ Makes three 8-inch cakes 4 ounces unsweetened chocolate, chopped ¼ cup Dutch-processed cocoa powder 1¼ cups water (boiling) ¾ cup unbleached all-purpose flour ¾ cup cake flour 1 teaspoon baking soda ¼ teaspoon table salt 8 ounces unsalted butter (2 sticks), softened, plus extra for greasing pans 1½ cups packed dark brown sugar 3 large eggs, room temperature ½ cup sour cream 1 teaspoon vanilla extract 1. Adjust oven rack to upper- and lower-middle positions; heat oven to 350 F. Meanwhile, grease three 8-inch cake pans with butter and line bottom of each pan with parchment paper round. Combine chocolate and cocoa in medium bowl; pour boiling water over and whisk until smooth. Sift together flours, baking soda and salt onto large sheet parchment or waxed paper; set aside.

2. Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute.

Add brown sugar and beat on high until light and fluffy, about 3 minutes. Stop mixer and scrape down bowl with rubber spatula. Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition. Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds.

Stop mixer and scrape down bowl. With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture. Repeat, ending with flour mixture; beat until just combined, about 15 seconds. Do not overbeat. Remove bowl from mixer; scrape bottom and sides of bowl with rubber spatula and mix gently to thoroughly combine.

3. Divide batter evenly among cake pans and smooth batter to edges of pan with rubber spatula. Place two pans on lower-middle rack and one on upper-middle rack. Bake until skewer inserted in center comes out clean, 20 to 23 minutes. Cool on wire rack 15 to 20 minutes. Run knife around pan perimeter to loosen.

Invert cakes onto large plate; peel off parchment and reinvert onto lightly greased rack. Cool completely before icing.

Chef’s note: Regular, or natural, cocoa like Hershey’s can be used with good results, though the cakes will bake up a bit drier, redder, and with slightly less chocolate flavor.

H o l i da y/ Win te r 2 018 | 45

ENTERTAINING he holidays are all about flexibility — rescheduling airport pickups, holding a hot meal for waylaid guests, bending over backwards to accommodate Great Aunt Hilda’s twin poodles with the delicate stomachs. (Hopefully you’re spared that last one.)

That’s why I find myself turning to this recipe for Devil’s Food Cake whenever I need chocolate layers. The tender crumb is packed with deep chocolate taste that pairs well with many flavors and frostings, and it uses ingredients I almost always have on hand.

I recommend it for both of these showstoppers: Chocolate Candy Cane Cake and Hot Cocoa Cake. Feel free to box it up or swap in your own go-to recipe; while a delicious base is important, these cakes are all about looks.

The best part? They couldn’t be easier.

Let’s start with the stunning Chocolate Candy Cane Cake, because it’s my favorite of the two. I mean, just look at it!

If you’re not the best at frosting — an underappreciated talent! — this common cover-it-all finishing technique is a godsend. Whether it’s crumbled cake, chopped nuts or crushed candy like it is here, pressing a coating into the frosting means not having to worry about a smooth, even finish with your offset spatula. The finished product is almost always understated and elegant and looks like much more effort than it really is.

A pound of peppermints is more than enough to create the coating and garnish. While I didn’t actually sift the ground candies, I did roughly comb out the larger pieces with my fingers; the finer particles will soften when they come into contact with the frosting, but bigger chunks will make for a crunchy cake.

Unless you need to let some rage out with your rolling pin, you can crush the candy in your food processor. (Loud, but effective!) Make sure all your equipment is dry, and protect your peppermint powder with plastic wrap so the top won’t harden into a shell. I assume the moisture in the air is what turns the sugar sand into a sugar rock, so beware you don’t end up back where you started.

The peppermint plays oh-so-well with the white chocolate in the frosting, and the combo marries beautifully with the chocolate cake. The next time I make this, I think I’ll tint the frosting itself a pale pink to reinforce the seductive shimmer from the candy coating.

I advise decorating the Hot Cocoa Cake just before serving, unless your cake plate has a lot taller lid than mine. It’s simple to do whether you’re at a party, a potluck or your place of employment, as I don’t think it gets any easier than “pile marshmallows” and “dust with cocoa powder.”

CHIPS VS. CHOCOLATE White chocolate isn’t technically chocolate, as it lacks the cocoa solids that give milk and dark chocolate their color and flavor. White chips are another step removed, lacking enough cocoa butter to qualify as white chocolate. You can tell the difference easily enough by the packaging; the absence of the word “chocolate” is a good giveaway, and you’ll find palm or another oil high on the ingredient list as a substitute for the cocoa butter.

Shockingly, as in the case of imitation and real vanilla extract, the facsimile can be as good as or outperform the original. Plus white chips are way cheaper than actual white chocolate, which is a win-win. (Based on a taste test from a source I trust, not all chips are made equal.

Look for Guittard or Ghirardelli.)

DEVIL’S FOOD CAKE‌ Makes three 8-inch cakes 4 ounces unsweetened chocolate, chopped ¼ cup Dutch-processed cocoa powder 1¼ cups water (boiling) ¾ cup unbleached all-purpose flour ¾ cup cake flour 1 teaspoon baking soda ¼ teaspoon table salt 8 ounces unsalted butter (2 sticks), softened, plus extra for greasing pans 1½ cups packed dark brown sugar 3 large eggs, room temperature ½ cup sour cream 1 teaspoon vanilla extract 1. Adjust oven rack to upper- and lower-middle positions; heat oven to 350 F. Meanwhile, grease three 8-inch cake pans with butter and line bottom of each pan with parchment paper round. Combine chocolate and cocoa in medium bowl; pour boiling water over and whisk until smooth. Sift together flours, baking soda and salt onto large sheet parchment or waxed paper; set aside.

2. Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute.

Add brown sugar and beat on high until light and fluffy, about 3 minutes. Stop mixer and scrape down bowl with rubber spatula. Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition. Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds.

Stop mixer and scrape down bowl. With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture. Repeat, ending with flour mixture; beat until just combined, about 15 seconds. Do not overbeat. Remove bowl from mixer; scrape bottom and sides of bowl with rubber spatula and mix gently to thoroughly combine.

3. Divide batter evenly among cake pans and smooth batter to edges of pan with rubber spatula. Place two pans on lower-middle rack and one on upper-middle rack. Bake until skewer inserted in center comes out clean, 20 to 23 minutes. Cool on wire rack 15 to 20 minutes. Run knife around pan perimeter to loosen.

Invert cakes onto large plate; peel off parchment and reinvert onto lightly greased rack. Cool completely before icing.

Chef’s note: Regular, or natural, cocoa like Hershey’s can be used with good results, though the cakes will bake up a bit drier, redder, and with slightly less chocolate flavor.

H o l i da y/ Win te r 2 018 | 45

ENTERTAINING The mound of mallows really is over the top — impractical for cutting and not really meant to be eaten with the cake, in my book — but hey, we all need a little spectacle in our lives now and then.

I’m actually quite fascinated with the filling for this cake, which uses marshmallow creme to make ... marshmallow creme.

It’s hard to argue with the results, but then

again, am I really surprised that adding butter and vanilla to something made it taste better?

While a standard container of the white fluffy stuff may be a tablespoon or three shy of two cups, it’s close enough for jazz. If you’re really in a rush, smear it on unadulterated and move on.

White chocolate pops up again in the

frosting here; oddly enough, I think it’s what gives the cake its cocoa flavor, which really is distinct from regular old chocolate. Be sure to stir the cream and cocoa powder mixture carefully to prevent scorching, which is definitely not a thing I did accidentally.

No matter the occasion this holiday season, you’re now ready to wow with one of these quick stunners.

CHOCOLATE CANDY CANE CAKE‌ 1 pound unsalted butter (4 sticks), softened 1 cup confectioners’ sugar 1⁄ 8 teaspoon salt 2 teaspoons vanilla extract 4 tablespoons heavy cream 8 ounces white chocolate, melted and cooled 1¾ cups finely ground peppermint candy 3 8-inch chocolate cake layers, baked and cooled 46 | c v-h g.com

1. With electric mixer, beat butter at medium-high speed until smooth, about 30 seconds. Add confectioners’ sugar and salt; beat at medium-low speed, scraping bowl once, until smooth, about 1 minute. Add vanilla and cream and beat at medium speed until incorporated, about 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Transfer half of frosting to clean bowl and stir in white chocolate. Add ¾ cup ground peppermint candies to remaining frosting.

2. Place one cake layer on serving platter. Spread half of

peppermint frosting over cake. Repeat with second cake layer and remaining peppermint frosting. Top with final cake layer and frost top and sides with white chocolate frosting. Press remaining ground peppermint candies into sides of cake and sprinkle evenly over top of cake.

Chef’s note: For an extra decorative element, you can reserve ¾ cup of the white chocolate frosting for garnish.

Pipe a simple ring of dots around the base of cake and a handful of rosettes on top, on which you can place a whole peppermint candy. You could also cheat the filling in favor of more to frosting to cover/decorate with, if you like.

ENTERTAINING

HOT COCOA CAKE‌ 1 teaspoon plain gelatin ¼ cup cold water 6 tablespoons unsalted butter, softened 1 teaspoon vanilla extract Pinch salt 2 cups marshmallow creme 1½ cups heavy cream 3 tablespoons Dutch-processed cocoa powder, plus extra for dusting ½ cup white chocolate chips 3 8-inch chocolate cake layers, baked and cooled 24-36 large marshmallows 1. Sprinkle gelatin over water in large bowl and let sit until softened, about 5 minutes.

Microwave mixture until bubbling around CVBUSINESSMONTHLY.COM

edges and gelatin dissolves, about 15 seconds.

Stir in butter, vanilla and salt until combined.

Let mixture cool until just warm to touch, about 5 minutes. Whisk in marshmallow creme until smooth; refrigerate marshmallow filling until firm enough to spread, about 30 minutes.

2. Bring ½ cup cream and cocoa to simmer in small saucepan over medium-high heat, whisking until smooth. Pour cream mixture over white chocolate chips in small bowl and whisk until melted and smooth. Let white chocolate mixture cool completely, about 30 minutes. Using stand mixer fitted with whisk, whip remaining 1 cup cream with cooled white chocolate mixture on medium-high speed until

soft peaks form, 60 to 90 seconds.

3. Place 1 cake layer on plate or pedestal.

Spread half of filling in even layer over top.

Top with second cake layer and remaining filling. Place third cake layer on top. Spread top and sides of cake with even layer of frosting.

Arrange marshmallows on top in large mound; dust with extra cocoa. Serve.

Chef’s note: Some bowls seem to just suck up heat in the microwave, so you may need to extend the time to get the gelatin water to bubble. Make sure this happens and your gelatin is fully dissolved or your filling will not set up, no matter how long it sits.

Source: America’s Test Kitchen

H o l i da y/ Win te r 2 018 | 47

ENTERTAINING

nvite friends over for a festive holiday party and make sure these easy appetizers, snacks and beverages — filled with seasonal flavor — are on the table.

This collection of delicious dishes will get your holiday party off to a memorable start. These recipes are provided by Chef Corey Nolta from Caraway Cafe at Jorgensen Plaza in Cedar Falls.

The Holiday Brie Bake makes an elegant display that looks as if you spent hours in the kitchen.

These deviled eggs will be the first appetizers to disappear off the buffet, while roasted Brussels sprouts with bacon dipping sauce will have haters rethinking their dislike for this unassuming vegetable. Finally, heat up your appetizer tray with jalapeno popper dip. You can serve it with crackers, chips, crudites or yes, jalapeno poppers.

Spicy-sweet nuts are crunchy companions to slow-cooker hot chocolate and a salted caramel apple cocktail that stays warm throughout the party. Toast your guests with a Pumpkin Pie Martini or Gingerbread Cocktail.

Recipes for crunch Cinnamon Vanilla Glazed Walnuts, Pumpkin Pie Spiced Pecans and toast-worthy holiday-themed beverages and cocktails are from McCormick kitchens.

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HOLIDAY BRIE BAKE 1 sheet puff pastry 1 tablespoon raspberry jam 2 tablespoons slivered almonds 1 7-ounce round brie 1 egg Crackers, for serving Preheat oven to 350 F. Unroll puff pastry onto floured surface. Spread raspberry jam in center of pastry.

Spread almonds over raspberry jam. Place brie in the center of the pastry. Wrap pastry around brie and seal with an egg wash. Flip the pastry-wrapped brie onto a parchment-lined baking sheet and lightly brush egg wash on top of the pastry. Bake 15 minutes until golden brown. Arrange on a serving platter and serve with crackers.

Sriracha Lime 1 teaspoon sriracha 1 teaspoon lime juice

Buffalo 2 teaspoons buffalo sauce

Avocado 1 tablespoon avocado puree

DEVILED EGGS WITH VARIATIONS 6 hard-boiled eggs, peeled, halved and yolk removed Base: Yolks from hard-boiled eggs

2 tablespoons mayonnaise 2 tablespoons yellow mustard 1 teaspoon pickle juice Salt and pepper, to taste

Slice eggs in half lengthwise and remove yolks to a medium bowl.

Place whites on a platter. In the bowl, use a fork to crumble yolks.

Add in egg yolks, mayonnaise, mustard, pickle juice and salt and pepper. For variations, you can create deviled eggs in various flavors.

Variations

Spicy Bacon 1 tablespoon bacon, finely diced 2 teaspoons jalapeno, finely minced Simply add ingredients to egg yolk mixture for variations Then evenly fill egg whites with yolk mixture, either by teaspoons or using a pastry bag.

ENTERTAINING

ROASTED BRUSSELS SPROUTS WITH BACON DIPPING SAUCE Sauce:

1⁄ 3 cup mayonnaise 2 teaspoon lemon juice

1 teaspoon horseradish mustard 2 strips bacon, cooked and finely diced

In a bowl, mix together the above ingredients. Pour into serving bowl.

For Brussels sprouts:

1 pound Brussels sprouts 2 cloves garlic, minced 1 teaspoon fresh thyme

Sea salt Cracked pepper 1 tablespoon extra virgin olive oil

Preheat oven to 350. Trim ends off Brussels sprout, then cut each in half and add to large bowl with remaining ingredients. Toss until well combined. Place Brussels sprouts onto baking sheet and roast for 30 to 35 minutes, tossing every 10 minutes. Serve warm with dipping sauce.

JALAPENO POPPER DIP 8 slices bacon, cooked and crumbled 2 8-ounce packages cream cheese, softened 1 cup mayonnaise 5 jalapenos, seeded and diced 1 cup shredded cheddar cheese ½ cup shredded mozzarella cheese ¼ green onion, diced Combine all ingredients until well incorporated.

Serve hot or cold. To serve hot, preheat oven to 350 F. Place dip into baking dish and bake 15 to 20 minutes until bubbly. To serve cold, hollow out sourdough or other favorite round bread and pour prepared dip into the bread bowl.

Serve with crackers, chips, or artisan breads.

MCORMICK KITCHENS PHOTO ‌

CINNAMON VANILLA GLAZED WALNUTS These slightly spicy, sweet nuts are a terrific holiday snack or a topping for salads or vegetables such as carrots, winter squash or sweet potatoes. ¼ cup sugar 1½ teaspoons ground cinnamon 1⁄ 8 teaspoon ground red pepper ¼ teaspoon salt 1 egg white 1 tablespoon pure vanilla extract 2 cups walnut halves Preheat oven to 250 F. Mix sugar, cinnamon, red pepper and salt in small bowl. Set aside.

Beat egg white and vanilla in medium bowl until foamy. Add walnuts; toss to coat. Add spice mixture; toss to coat nuts evenly.

Spread nuts in single layer on greased baking sheet.

Bake 1 hour, stirring nuts after 30 minutes.

Cool slightly and break apart. Cool completely and store in airtight container up to 2 weeks. Makes 10 servings.

PUMPKIN PIE MARTINI 4 ounces light cream ¼ cup canned pumpkin 3 ounces white chocolate liqueur

1 tablespoon packed brown sugar ½ teaspoon pumpkin pie spice

Fill cocktail shaker two-thirds full with ice. Add light cream, pumpkin, white chocolate liqueur, brown sugar and pumpkin pie spice; shake vigorously 15 to 20 seconds or until well mixed and chilled. Strain into 2 martini glasses. Serve immediately. Serves 2.

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H o l i da y/ Win te r 2 018 | 49

ENTERTAINING PUMPKIN PIE SPICED PECANS Use pecans or walnuts for these lightly sweetened spiced nuts. Serve at a holiday party for guests to nibble on. It’s also great for giftgiving. Place in cellophane bags and tie with a holiday ribbon.

1⁄ 3 cup sugar 2 teaspoons pumpkin pie spice ¼ teaspoon salt 1 egg white 1 tablespoon pure vanilla extract 3 cups pecan halves Preheat oven to 250 F. Mix sugar, pumpkin pie spice and salt in small bowl. Beat egg white and vanilla in large bowl until foamy. Add pecans; toss to coat well. Add spice mixture; toss to coat pecans evenly.

Spread pecans in single layer on lightly greased baking sheet. Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely. Store in airtight container up to 2 weeks. Makes 12 servings.

SLOW COOKER PEPPERMINT HOT CHOCOLATE Prepare this coldweather-favorite to help party guests warm up: rich, creamy hot chocolate made right in the slow cooker.

Created with just five ingredients, you can let this indulgent treat simmer in the crock, while you mingle. ½ gallon (8 cups) whole milk 1 can (14 ounces) sweetened condensed milk 1 package (12 ounces) dark chocolate chips ½ teaspoon pure peppermint extract Place all ingredients in slow cooker. Cover.

Cook 60 to 70 minutes on HIGH or until chocolate is melted and mixture is heated through, stirring every 15 minutes. Reduce heat to WARM or LOW to serve. Makes 10 servings.

GINGERBREAD COCKTAIL Make your holiday party even more festive with this cocktail that features the traditional cinnamon and ginger flavors of gingerbread. ½ cup half-and-half 1 ounce coffee liqueur 1 teaspoon molasses ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger Place all ingredients in cocktail shaker; stir to dissolve molasses. Fill cocktail shaker two-thirds full with ice; shake until well mixed and chilled.

Strain into martini glass. Serve immediately.

Makes 1 serving.

SLOW COOKER SALTED CARAMEL APPLE COCKTAIL A sachet of fragrant McCormick spices – cinnamon, clove and allspice – infuses this holiday cocktail with some of the season’s mostloved flavors. Rim glasses with chopped peanuts and caramel sauce.

4 cinnamon sticks 1 teaspoon whole allspice 1 teaspoon whole cloves 6½ cups apple cider 1½ teaspoons sea salt, divided ½ cup salted dry roasted peanuts 1 tablespoon pure vanilla extract 1½ cups caramel vodka 2 ⁄ 3 cup jarred caramel sauce, divided Place cinnamon sticks, allspice and cloves in coffee filter or double layer of cheesecloth. Tie with butcher twine to form a sachet. Place spice sachet, apple cider and 1 teaspoon of the sea salt in 3-quart slow cooker. Cover.

Cook 1 hour on HIGH or 2 hours on LOW.

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Meanwhile, place peanuts and remaining ½ teaspoon sea salt in food processor; pulse until finely chopped. Place peanut mixture on shallow plate; set aside. Remove spice sachet from cider mixture. Stir in vanilla and caramel vodka.

To serve, pour 2 tablespoons of the caramel sauce on shallow plate. Dip rim of each mug in caramel sauce, allowing excess to drip off. Gently dip or roll rim in crushed peanuts to coat. Ladle beverage into mug. Gently stir in 1 tablespoon caramel sauce. Serves 12.

ENTERTAINING

Vintages to stock up on

grew on me, its flavors and aromas of white flowers, ripe peaches and apricots expanding as the wine shrugged off the refrigerator’s chill. You may have to hunt around a bit to find it, though. ABV: 12 percent.

‌ he first three wines in this list would be T ideal for Thanksgiving and beyond.

FORGE CELLARS CLASSIQUE DRY RIESLING 2016 Forge Cellars is a partnership of French winemaker Louis Barruol of Chateau de Saint Cosme in Gigondas in the Rhone Valley with Americans Rick Rainey and Justin Boyette. Their rieslings do not follow the Finger Lakes style of crisp, fruity and citrusy, but they are rather more substantial in body because of long, slow fermentations. A majority of this wine was aged in neutral (used) barrels—a DEB LINDSEY / WASHINGTON POST ‌ technique that adds body without overt oaky fla- Wines to try at Thanksgiving and beyond. vors. The result is a rich, spicy wine with flavors of ington states. This beauty from Michigan is silky poached pears and ginger. Alcohol by volume: 13 and lithe, bursting with flavors of black cherries percent. and blackberries, with just a hint of caraway spice.

ABV: 13 percent.

LEFT FOOT CHARLEY BLAUFRANKISCH 2017 Blaufrankisch, also called Lemberger or Blue LEFT FOOT CHARLEY KERNER Franc (a proprietary name), is best known for the Kerner is an obscure grape that resembles lush red wines of Burgenland, in Austria. It has long gruner veltliner, but perhaps with a little more body. made cameo appearances in New York and Wash- This example from Michigan’s Leelanau Peninsula

DOMAINE DE MUS This blend of grenache and cinsault is a delicious Provencal rosé, with racy flavors of melon and herbs and a slightly tart finish. The importer has sold out of the bottles, but the wine is still available in three-liter boxes, with more on the way. Keep the boxes in mind for holiday parties.

This is fun, food-friendly, delicious wine. ABV: 12.5 percent.

STOBI ROSE, MACEDONIAN REPUBLIC This is an unusual wine, not just because we don’t see many from Macedonia. It is a blend of the white rkatsiteli grape (native to Georgia) and the native Balkan red vranec. The mash-up is delicious —a basketful of fresh-picked berries with a squirt of citrus. ABV: 12 percent.

Source: Dave McIntyre, special to The Washington Post

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CUTTINGS ‘Swan Lake’

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CUTTINGS

TEXT BY

MELODY PARKER IMAGES USED WITH PERMISSION FROM

‘WREATHS WITH HOW-TO TUTORIALS’

wreath is a circle for a reason.

With no beginning or end, a wreath historically has symbolized eternity, immorality, tribute and hope. As a decorative element, a wreath is jewelry that hangs on a home’s front door or window. It makes a personal statement and is a form of artistic impression, as well as being a sign of welcome.

It’s also true that many wreaths we haul out of the closet and fluff, especially this time of year, are ones we’ve used for years. They’re dated, unimaginative and ho-hum — not to mention flat and threadbare.

In Laura Dowling’s new book, “Wreaths with How-to Tutorials,” the former chief White House florist suggests it’s time to reinvent the wreath. Dowling is author of “Floral Diplomacy at the White House” and “A White House Christmas.”

“Wreaths are such a beautiful floral art form. … But we get into a comfort zone, a rut where everything starts looking the same,” Dowling points out.

Look for inspiration in your surroundings and don’t be afraid to use unusual materials. One of Dowling’s wintry wreaths in the book, “Swan Lake,” incorporates silver wrapping paper and marshmallows, for example. “Inspiration is everywhere. If I’m at the farmers’ market and see a new variety of purple string beans and next to it are plums — that’s the start of a color palette and natural materials I can use.

“Open your eyes in the produce section at your grocery store. Something as simple as small potatoes with berries and a bit of CVBUSINESSMONTHLY.COM

greenery can make a lovely wreath.”

Beyond playing with modern color palettes and unusual combinations, the florist is an advocate for using fresh materials and seeks to change expectations for how a wreath is displayed and used. For example, instead of a single wreath to last the holidays, switch it up by adding or changing materials midway through the season for a new look.

Her new book offers step-by-step tips and techniques for creating 78 innovative seasonal wreaths for all occasions. As a florist, she prefers fresh materials, but notes that many of the wreaths could be made using faux flowers and produce.

Dowling writes that making a wreath is a “lot like telling a story with a beginning, middle and an end. It requires a compelling plot (theme), a mix of interesting characters (design elements) and a strong narrative (technique) that build up with a crescendo and flourish to a dramatic ending (finishing touches).”

Making a wreath, she says, requires a methodical thought process, the right tools, technical skills and creative inspiration.

The florist shares her techniques, a basic tool list, as well as more advanced techniques and tools and supplies list for experienced wreath-makers.

“The starting point always is what the purpose of the wreath? How long do you want it to last? How much time do you want to put into it? Some wreaths require more technique and a lot more time and effort.”

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CUTTINGS

‘Golden Apples, Peppers, Lantana’

Laura Dowling is shown building one of her wreaths for her new book, ‘Wreaths With How-To Tutorials.’

Dowling is former chief florist at the White House.

Market Potatoes and Crabapples

A wreath begins with the foundation and base layer of the wreath, focal point or main materials (usually the largest fruit or flowers), accent elements (smaller, delicate items), followed by finishing touches (the lightest elements that float in and above the wreath, Dowling writes.

There are techniques for attaching various items, making picks and bundle, ruching ribbons (and leaves!), keeping ritters from eating your fresh creations and ‘Limes, Berries & Holly’ contending with weather.

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‘Gilded Pinecones’

CUTTINGS SWAN LAKE What you’ll need Tools: Bark wire 1 can of silver spray craft paint Silver bullion wire Straight wire (thinner gauge) Clippers Wire cutters Scissors

6-inch wired wood picks Materials: 1 18-inch grapevine wreath 5 bags of medium size marshmallows 1 roll of silver wrapping paper 1 bunch of white branches 1 bunch of silver ruscus

HOW-TO instructions: 1. Wrap the bark wire around the wreath to create a loop for hanging.

2. Spray the grapevine wreath with the silver paint.

3.Cut the silver paper into a small square, gather in the middle and bind with the bullion wire, creating a floret.

4. Attach the paper florets to wood picks and insert in the wreath to create a light base layer.

5. Using the straight wire, string 7 marshmallows together to create a garland and place it across the front of the wreath. Tie the ends of the wire behind the wreath to secure the garland.

6. Cut the eucalyptus pods into 4-inch pieces and wire them to the wood picks. Insert them in and around the wreath to add a layer of texture.

7. Cut pieces of silver eucalyptus and wire them to the wood picks. Insert them throughout the wreath, including the inside and outside edges.

8. Cut 6-inch pieces of white branches and wire them to the wood picks. Add them to the wreath, focusing on the perimeter.

1 bag of white pipe cleaners 1 bag of white feathers (from the craft store) 1 bunch of silver eucalyptus pods A small amount of natural white wool Berried ivy

9. Weave white pipe cleaners to the outside edge of the grapevine wreath, twisting them to form a crisscross pattern, resembling a snowflake. Wrap the white wool around the pipe cleaners.

10. Cut the ivy berries into small bunches and wire them to the wood picks. Add them into the wreath as an accent touch.

11. Using the bullion wire, wrap the ends of the feathers to creat a garland, leaving about 4-5 inches in between. Wrap the feather galrands around the wreath as a finishing touch.

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CUTTINGS

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Monica Bhargava, Pottery Barn’s executive vice president of design, combined real and faux orchids to give a lush, fuller appearance to an arrangement in her office, from Pottery Barn.

CUTTINGS

o longer the pariahs of decor, fake flowers are showing up at some of the best addresses.

“There is a place for faux flowers today,” says Whitney Robinson, editor in chief of Elle Decor. “They are essentially copies of what you would buy fresh.”

Although beautiful arrangements such as the bowl of 400 fresh lavender roses at a Zurich restaurant star in his Instagram feed (@whowhatwhit), Robinson recognizes that “not everyone has the time or budget to be able to buy fresh consistently. We are entering a new era in faux flowers as well, toward a new generation of paper flowers that takes the artistry to the next level.”

In the past few years, consumers have embraced artificial flowers, unapologetically welcoming the silk, polyester or poly-blend version of succulents, orchid plants and hydrangea bouquets into their homes. Although they might have once carried a stigma, perhaps harking back to a dusty arrangement on a grandmother’s coffee table, the tide has turned, thanks to modern materials and more sophisticated designs.

Decorators and design bloggers feature faux flowers in their projects and on social media. Retailers are selling individual faux blooms as well as prearranged mixed bouquets and planters.

On Etsy, roses and poppies spring forth in polyester and in tissue paper.

CVBUSINESSMONTHLY.COM

Pottery Barn’s Garden Botanicals category includes such faux plants as hydrangeas, tulips, succulents, topiaries and small trees.

H o l i da y/ Win te r 2 018 | 57

CUTTINGS Monica Bhargava, Pottery Barn’s executive vice president of design, often mixes real blooms, such as fragrant roses, along with faux on her office desk in San Francisco. Pottery Barn has created flower shops for its faux line and created videos about how to design with them.

The charm of handcrafted paper flowers is captured by artisans such as Livia Cetti, a paper-flower artist working in the Bronx who was once a stylist for Martha Stewart.

She has written two how-two books on paper flowers and sells her wares at high-end shops such as John Derian in New York and on her website, the Green Vase (thegreenvase.com).

Design bloggers, who are always photographing their own spaces and looking for ways to add color and interest, have has-

tened the flowering of faux.

“People want to have the fresh-flower look in their home,” says Donna Garlough, style director for Joss & Main. “These let them get the look without the expense or the maintenance.”

Although there’s no watering, artificial flowers need care. Garlough says that when you unwrap them, “they need a bit of ‘zhuzhing,’ but so do real flowers.” So move them around a bit and fluff out the branches if needed.

To keep silk or synthetic arrangements dust-free, you can clean gently with a soft, dry cloth or use the small brush attachment of your vacuum. Keep paper flowers out of direct sun and high-humidity areas. A blowdryer can be used to get the dust off.

A faux orchid Instagrammed by blogger Emily A. Clark, who got it from the French Bee at One Kings Lane.

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Your TRUE custom home experience omething “berry” interesting happens in the fall and winter garden.‌ Shrubs that spent the summer clad in green are beginning to show off jewel-toned berries. It’s a visual treat for gardeners, but an important food source for foraging birds. Blue jays, cedar waxwings, chickadees, cardinals and other birds and critters will be feasting at your berry buffet. Sugars and fats in the berries provide fuel for survival during the winter.

Monrovia offers a list of berry-worthy shrubs to plant for winter birdfeeding. The plant experts recommend choosing plants native to the region where you live. Birds recognize the plants and spend less energy foraging.

Other suggestions include planting berry-producing shrubs and vines that fruit in late summer, fall and early winter; planting conifers and evergreens for shelter; and leaving some organic material in the yard.

Birds like seed pods, leaf piles and windfall fruit.

“Little Goblin” red winterberry holly, USDA Zones 3-9. This North American native dwarf produces abundant winter berries. Plant a male holly nearby.

Northern bayberry, Zones 4-6. These energy-rich berries attract robins, chickadees, cedar wax wings, gray catbirds and woodpeckers, among others, and offers dense foliage.

Oregon grape holly, Zones 5-9. Robins, waxwings, juncos, sparrows, grouse and pheasant love the tart blue-black berries that last into spring. Flowers are brilliant CVBUSINESSMONTHLY.COM

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A cedar waxwing feasts on holly berries.

yellow, and it’s best planted in pairs.

“Sparkler” arrowwood viburnum, Zones 4-9. This large, upright North American native is loaded with blue-black berries in winter that attract a variety of birds.

“Alpine” carpet juniper, Zones 3-6.

Abundant berries, dense branches and foliage, as well as a compact size, makes the North American valuable in the landscape.

Berries feed robins, bluebirds, thrushes, thrashers, warblers, grosbecks, jays, waxwings, sapsuckers and mockingbirds.

Brilliant red chokeberry, Zones 4-9.

Fruits on this North American native are bitter, but improve after several freezethaw cycles for a later food source. Berries attract grouse, cedar waxwings, thrushes, northern flickers and thrashers.

“Charming Fantasy” snowberry, Zones 3-7. Bright berries blanket leafless stems in winter and are adored by pine siskins, chickadees, robins, waxwings, grobecks, towhees and thrushes.

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CUTTINGS

Force hyacinths — feed your soul ‌The saying goes, “Buy hyacinths to feed the soul.” When you’re deep in the winter doldrums and spring looks like it will never arrive, a pot of blooming, fragrant hyacinths can raise your spirits, and yes, feed your soul.

Hyacinths are among the easiest bulbs to force out of their spring comfort zone.

Purchase pre-chilled bulbs. Hyacinths need an extended cold period and without pre-chilling, the process can take 12 to 14 weeks. Chilling reduces the wait to eight to 10 weeks. Potting now will reward the recipient with welcome, fragrant blooms in late winter.

Select a clean, decorative container.

Plant bulb in potting soil, pointy end up.

If you’re planting multiples, nestle bulbs close together. A 6-inch pot should hold three bulbs. Fill in with potting soil around the bulbs. Water thoroughly.

Label the pot with variety name and

projected date for removing the pot from cold storage. When giving as a gift, include these instructions: Place pot in a cool, dark place between 40 and 48 F. Water regularly and take care not to expose the bulb to light. (Don’t store with fruit or the gas produced by ripening can cause the flower to bloom before it is fully developed.) When time’s up, place the pot in indirect sunlight at about 60 F. Blooming should begin in three or four weeks.

You don’t need soil to force hyacinths into bloom. Try forcing in water. It’s fascinating to watch roots unfurl, grow, twist and wind themselves around and finally, the scented stalk appears.

Old-fashioned, hourglass-shaped hyacinth vases or any glass container that can support the bulb are perfect for the project.

The bulb should sit above, but not touch, the water. Add more water as needed. Place the jar in a dark place where the tempera-

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ture is about 40 F. When the root system forms, move it to a warm location in indirect light. It will bloom in about 6 weeks.

Hyacinth varieties considered easy to force include: “Delft Blue,” “Blue Star,” “Blue Jacket,” blue; “Pink Pearl,” “Anna Marie,” “Lady Darby,” pink: “Jan Box,” reddish pink; “White Pearl,” “L’Innocence,” “Carnegie,” white; “Anna Liza,” violet; “Amethyst,” lilac purple; “Yellow Queen,” “City of Haarlem,” yellow.

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ELEMENTS

‌Bring color, texture and visual interest to a neutral space.

Source: The Washington Post

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Save: Skyline furniture ottoman in Santa Maria Desert Flower (overstock.com).

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