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Fete Accompli: Bulgari Launches It’s NEW Scent Mon Jasmin Noir. via NYT [#bulgari, #perfume]

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Fete Accompli | Bulgari’s Secret Garden

By EDWARD BARSAMIAN via [NYT]
  • Veronica Bulgari at the Bowery Hotel. Photographs by Patrick McMullan/PatrickMcMullan.com
  • Zani Gugelmann
  • Veronica Swanson Beard, Claiborne Swanson Frank, Veronica Miele Beard
  • Asia Baker and Sophie Pera
  • Jennifer Creel, Bettina Zilkha, Adelina Wong Ettelson and Dayssi Olarte de Kanavos
  • Matthew Settle and Celine Rattray
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The Lower East Side of Manhattan isn’t typically known for its lush gardens and pastoral atmosphere, but last night Bulgari transformed the Bowery Hotel’s private dining room into a Mediterranean Eden. Jasmine with bursts of lemon provided the centerpieces of the table, but also the brand’s latest fragrance, Mon Jasmin Noir.

Guests like the “Gossip Girl” patriarch Matthew Settle, the sisters-in-law and designers Veronica Miele Beard and Veronica Swanson Beard, and the documentarian Maggie Betts (whose film “The Carrier” is premiering next month at the Tribeca Film Festival) lingered over cocktails and tracks provided by Paul Sevigny, who looked Savile Row-ready in a navy suit. An English garden-like setting replete with rose trees and overstuffed settees and couches acted as the backdrop. Sprinkled among the boldface names were tables featuring the exotic and rich ingredients providing an olfactory overture, especially the dried wood and musky nougatine that blended sweet and savory, providing the ideal segue into dinner.

Dinner table décor from Lewis Miller furthered the oversaturated theme with a bounty of greens and textures bleeding off the walls, contrasting the dim lights and grand candelabra as luminous as the conversations. After the first course, Veronica Bulgari, resplendent in an amethyst, gold and diamond necklace from the brand’s new collection, spoke briefly about the scent before introducing the perfumer Olivier Polge. “Jasmine has an enveloping aura of femininity but never overwhelms the woman wearing it,” Bulgari said. The scent is ” mysterious, sensual and elegant without being overly aggressive.” The three-course meal concluded with custom confections from Audrey Dettmar of Home Run Ballerina integrating the fragrance’s notes and a gift bag containing the scent of the evening.

Tags: #ms.melanieperignon, #opuluxelifestyledesign, #bulgari, #perfume,



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Fete Accompli: Another Magazine’s Book Launch and Chanel’s Post-Show Party via NYT [#chanel,#anothermagazine]

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Fete Accompli | Chanel and Another Magazine

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By ALEXANDRA MARSHALL via [NYT]


Lily Allen at the Chanel and Another Magazine partyPhotos by Oliver Borde Lily Allen at the Chanel and Another Magazine party.

WHO: Chanel and Another Magazine

WHAT: Party for Another Magazine’s Another Fashion Book and Chanel’s post-show.

WHERE: Coco’s old pad, upstairs at 31 rue Cambon.

THE LOOK: An inexplicably Rastafarian-esque beret on Ellen von Unwerth; dark sequins and jeans on Angela Lindvall; Chanel cocktail looks on Anouck Lepère, Frieda Pinto and Lily Allen; L.B.D.’s everywhere else you looked except for the Martin Margiela catsuit on the clearly not-pregnant Kate Moss.

THE DRINKS: Perrier-Jouet Champagne, red and white wine, Budweiser long necks.

THE FOOD: Highballs filled with gravlax, crème fraîche and baby potatoes; prosciutto-wrapped asparagus; foie gras and pain d’épices sandwiches; sugar cookies with vanilla frosting and fresh grapes.

THE MOMENTS: Jamie Hince and Olivier Zahm sharing a man-hug in the middle of the dance floor to the tune of “Let’s Dance”; Rachel Zoe scurrying out with her goodie bag and two large himbos; Carine Roitfeld and daughter Julia Restoin-Roitfeld working separate sections of the room.

Frieda Pinto, Karl Lagerfeld and Stefano Pilati
Left photo, Frieda Pinto. Right, Stefano Pilati and Karl Lagerfeld.
Tags: #ms.melanieperignon, #opuluxelifestyledesign, #chanel,#anothermagazine, #newyorktimes, #tmagazine,

Exotic and Spicy Ideas for a LAVISH Upscale Holiday Cocktail Party via [more.com]

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OPULUXE Lounge GroovesPlayList

Sparkling cocktails, created by Kim Haasarud, Maria Hunt, and Gina Chersevani, and killer apps, created by Monica Bhide, make your holiday party elegant and effortlessly effervescent.

101645503
Photo: Kenji Aoki

Petal Power: Hibiscus Royale

A single crimson blossom soaked in syrup gives this bubbly cocktail its drama queen status. The grace note: a lacing of elderflower liqueur.

Makes 1 drink

1 hibiscus flower in syrup (from an 8.8-ounce, 11-flower jar of Wild Hibiscus Flowers in Syrup)*

1 teaspoon hibiscus syrup

4 ounces sparkling rosé, chilled

1 tablespoon St. Germain Elderflower Liqueur

Place the hibiscus flower and syrup in a Champagne flute or tall white-wine glass. Slowly add the sparkling rosé, and top off with the elderflower liqueur.

This drink is from Kim Haasarud, author of 101 Champagne Cocktails.

*Available at wildhibiscus.com or gourmet grocery stores.

101645507-1
Photo: Kenji Aoki

Spoon Fed: Mango Salsa with Calamari Rings

Asian soupspoons let your cocktail party repertoire venture beyond traditional finger foods. Here each spoon serves a mouthful of fruity salsa tweaked with jicama, cumin and cilantro and topped with sautéed calamari rings.

Makes 20 appetizers

Salsa

1 teaspoon cumin seeds

1 small ripe mango, peeled and finely diced

1 small red onion, peeled and finely diced

½ small jicama, peeled and finely diced

2 tablespoons minced cilantro, plus extra for garnish

Juice of 1 lemon

Salt

Calamari

2 tablespoons olive oil

½ pound calamari rings, about ½ inch thick

Salt and pepper

20 Asian soupspoons

1. To make the salsa: Place a small skillet over medium heat. Add the cumin. Dry-roast for about 30 seconds, shaking spice frequently until fragrant. Remove from heat immediately. Grind in a spice grinder. Combine the cumin and remaining salsa ingredients, except salt, in a bowl. Mix well. Add salt to taste. Cover, and refrigerate until ready to serve. Salsa can be prepared up to 6 hours in advance.

2. To make the calamari: Heat a large skillet over high heat. Add the oil. When it shimmers, add the calamari rings. Sauté for 1 to 2 minutes, until the calamari are just cooked through. Season to taste with salt and pepper.

3. Divide the salsa evenly among the soup­spoons. Top each with calamari. Pour any juice over the rings. Garnish with minced cilantro.

101645507-2
Photo: Kenji Aoki

Leaf Bed: Endive with Citrus Salad

Each sturdy, bite-size endive leaf holds a spoonful of sliced blood orange and sliced grapefruit. Red radishes deliver crunch and a peppery tang. The salad’s fresh, bright flavors come together in a lemony dressing spiced with jalapeño and mint.

Makes 24 appetizers

1 small grapefruit

1 small blood or navel orange

2 small red radishes, trimmed and diced

1 small jalapeño pepper, seeded and minced

2 tablespoons finely chopped mint leaves

2 tablespoons lemon juice

Pinch of salt

1 tablespoon honey

24 large, sturdy endive leaves

1. Supreme the citrus: Remove the grapefruit and orange peels. With a small sharp paring knife, segment the fruit, leaving behind the inner membrane. Cut each segment into 6 pieces, and place in a bowl.

2. Add the remaining ingredients except the honey and endive. Mix well. Cover, and refrigerate for about 2 hours to allow the flavors to blend. Before serving, allow the mixture to come to room temperature. Drain off the juice. Warm the honey slightly (for a few seconds in the microwave) so that it’s runny, and stir it into the salad. Taste, and adjust the salt.

3. Arrange the endive leaves on a platter. Using a teaspoon, evenly divide the salad among the leaves. (Each leaf should get a generous teaspoonful.)

101645504
Photo: Kenji Aoki

Fire and Ice: Berry-Chile Fizz

Jalapeño pepper muddled with mint and sugar kicks up the heat in this spicy mojito. Stir in fresh lime juice, a (very) generous shot of rum, ice and club soda, and you won’t care whether it’s hot or cold outside.

Makes 1 drink

3 fresh mint sprigs

1 slice fresh jalapeño pepper

1½ tablespoons sugar

1 lime, halved

2 ounces light rum

Club soda, chilled

Cranberries for garnish

In a pint glass, muddle 2 of the mint sprigs, the jalapeño and sugar. Squeeze both halves of the lime into the glass, leaving a slice in the mixture. Add the rum, stir, and fill with ice. Top off with the club soda, and garnish with a mint sprig and a few whole cranberries.

This is from Kara Newman, author of Spice & Ice.

101645506
Photo: Kenji Aoki

Peas O’Cake: Wonton Crunch

It doesn’t get much easier, or more delicious, than this: Mash peas with parsley, spices and ricotta, then fold into ready-made wonton wrappers. Bake. Devour.

Makes 24 appetizers

1 cup cooked peas

¼ cup ricotta cheese

1 jalapeño pepper, minced

1 tablespoon minced parsley

1 tablespoon chopped scallion

½ teaspoon minced ginger

Salt

24 wonton wrappers

1 egg white, lightly beaten

Cooking spray

1. Preheat the oven to 400°. Spray a baking sheet with cooking spray.

2. Lightly mash the peas. Add the ricotta, jalapeño, parsley, scallion and ginger, and mix well. Add salt to taste, about ¼ teaspoon.

3. Lay out the wonton wrappers on a work surface. Place 1 rounded teaspoon of the pea filling in the center of each. Lightly brush the edges of the wrappers with egg white. Fold over to form a triangle (or if using round wrappers, a half-moon). Press the edges with the tines of a fork, gently, to secure the seam so the filling does not fall out. Place the wontons in a single layer on the baking sheet. Spray them lightly with cooking spray. Bake for 3 to 4 minutes. Flip the wontons, and bake on the other side for another 3 to 4 minutes until they are crisp and golden brown.

101645505
Photo: Kenji Aoki

Pom de Nuit: Ginger Bubbly

The earthy rhizome inspires and transforms this festive potion. A splash of pomegranate juice supplies the blush. Make it with candied ginger and ginger liqueur and top with Champagne. Drink, drink and be merry.

Makes 1 drink

1 ounce Domaine de Canton ginger liqueur

Sugar for rimming, preferably sanding sugar*

1 slice candied ginger, for garnish

1 ounce pomegranate juice

4 ounces brut Champagne or sparkling wine, chilled

Rim a Champagne flute by dipping the edge in the ginger liqueur and then in the sugar. Place a sliced coin of candied ginger at the bottom of the flute. Add the ginger liqueur and pomegranate juice to a cocktail shaker filled with ice. Shake until well chilled. Strain into the prepared flute. Top off with the Champagne or sparkling wine.

*This large-grain sugar can be found at baking-supply stores.

This is from Maria Hunt, author of The Bubbly Bar.

101645508-2
Photo: Kenji Aoki

Sea Treat: Ginger and Honey Shrimp

This grilled app is easy to make, but the flavors are complex, thanks to a rich marinade of fresh ginger, chile flakes, honey, garlic and lemon.

Makes about 24 appetizers

1 tablespoon honey

1 teaspoon grated fresh ginger
½ to 1 teaspoon red chile flakes

½ tablespoon lemon juice

½ teaspoon minced garlic

1 pound large shrimp, peeled, with tails on

1 tablespoon vegetable oil

Salt and pepper

1. In a large bowl, combine the honey, ginger, chile flakes, lemon juice and garlic. Mix well. Add the shrimp; toss to coat. Cover, and refrigerate for an hour.

2. Set a grill pan over high heat. Add the oil and shrimp. Cook for 1 to 2 minutes, then flip over. It should take just another minute for the shrimp to turn pink and be fully cooked (but not overcooked). Add salt and pepper to taste.

101645508-1
Photo: Kenji Aoki

Pink Shot: Roasted-Beet Soup

The hit in this soup-served-in-a-shot-glass comes from the unexpected beet, coriander and coconut milk combo. You can prepare the mix ahead of time and garnish it at the last minute with chopped chives and toasted coconut flakes.

Makes 16 shot-glass appetizers

½ teaspoon white pepper, plus more for seasoning

2 tablespoons vegetable oil

1 teaspoon salt, plus more for seasoning

1 tablespoon ground coriander

2 medium red beets, trimmed, scrubbed, peeled and halved (about 1 pound)

1½ to 2 cups chicken broth

½ cup coconut milk

Finely chopped chives or toasted unsweetened coconut flakes for garnish

1. Preheat the oven to 425°. Combine ½ teaspoon white pepper, the oil, 1 teaspoon salt and the coriander in a large bowl. Add the beets, and mix well to coat. Place the beets and marinade on a large piece of aluminum foil. Wrap tightly to keep steam from escaping.

2. Place the foil packet on a rimmed baking sheet, and bake for about 50 minutes or until the beets are soft and cooked through. Allow to cool to room temperature. Unwrap, and scrape the beets and marinade into a blender. Add the broth. Puree until smooth. Taste, and adjust seasoning with salt and pepper. Soup can be made ahead up to this point and reheated.

3. Pour into 16 small heatproof glasses. Swirl ½ tablespoon of the coconut milk into each glass. Garnish with chives, coconut flakes or both.


An UPSCALE Thanksgiving Buffet How To: OPULUXE Lifestyle Design™ Wishes Everyone a HAPPY and SAFE Thanksgiving 2010!

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Elegant Thanksgiving Dinner Buffet Ideas

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Easy Thanksgiving Centerpieces

By JenniferSbranti

Easyfallcenterpieces

Looking for some quick and easy centerpiece ideas for Thanksgiving that won’t cost you a lot of time or money? No problem! Here are a few stylish ideas you can whip together in just a few minutes:

1. Fall Vase Fillers
Group 3 or more glass vases together (cylinder, square, or whatever shape you prefer) and fill each one with a different fall-appropriate decorative filler, such as autumn leaves, pinecones, twigs, mini pumpkins, and green or red apples. This concept looks great as a table centerpiece, atop a fireplace mantle, or as a festive backdrop for the food buffet. (Side note: You can find faux autumn leaves like the ones pictured above in-store at Target, along with several other fall-themed vase fillers!)
{image via Joyful Weddings & Events}

2. Small, Colorful Arrangements
Instead of one great big centerpiece, line 3 small bunches of flowers in a neat row down the center of the table. Opt for colorful blooms like deep orange dahlias and yellow roses, and display them in simple glass vases. Add a few tea lights between the vases for a touch of elegance… and you’re done!
{image via BostonBlooms.com}

3. Corn and Candles
Super simple, yet so very harvest-appropriate – this corn & candle concept makes for fabulous Thanksgiving décor! To extend this idea further, try other versions of this combination – like grouping several white, plum, or harvest brown pillar candles on a plate covered with corn, or creating a display made from tall vases filled with Indian corn and several small tealights.
{image via bhg.com}

4. Vintage Glass
Vintage glass bottles, vases, and jars look great when various shapes and sizes are grouped together – and tinted glass is also an elegant way to add color to the table. The Vintage Green Glass Jugs pictured above are from Pottery Barn, but you can also check discount stores like Home Goods or Marshall’s for great deals on similar products!

5. Cranberries & Candles
Bright red cranberries are an easy way to add a pop of color to the table. Pair them with vases and pillar candles for a pretty centerpiece element.  Try grouping 3 of the “cranberry vases” together – using vases with alternating heights, or line several smaller vases down the length of the table. (If cranberry is your decorative theme for the day, consider serving “Gobble-tinis” garnished with a cranberry skewer for your signature drink!)
{Faux Cranberry Vase Filler – $14 at Pottery Barn}

6. Dried Florals & Fruit
Create a simple, unexpected centerpiece using dried florals with unique shapes – like bell cups and fans – displayed in modern cubed vases with large bunches of purple grapes spilling over the rim. Embellish the vases with coordinating ribbon.
{image from Modern Elegance Thanksgiving at HostessWithTheMostess.com}

4 Foolproof Pie Recipes

By Sara Quessenberry

Easy, delicious twists on Turkey Day classics.

1.   {{Bourbon and Orange Pecan Pie}}

Bourbon and Orange Pecan Pie

Serves 8| Hands-On Time: 10m | Total Time: 3hr 45m

Ingredients

Directions

  1. Set an oven rack in the lowest position and heat oven to 350º F. Place the pie plate on a foil-lined baking sheet.
  2. In a large bowl, whisk together the corn syrup, sugar, butter, eggs, bourbon, orange zest, and salt. Stir in the pecans.
  3. Pour the pecan mixture into the crust and bake until the center is set, 50 to 55 minutes. Let cool to room temperature before serving.

By Kate Merker

2.   {{Chocolate Fudge Pie}}

Chocolate Fudge Pie

Serves 8| Hands-On Time: 20m | Total Time: 4hr 00m

Ingredients

Directions

  1. Heat oven to 375º F. Place the pie plate on a baking sheet. Prick crust with a fork and line with foil. Fill to top with pie weights or dried beans. Bake until the edges are firm, 20 to 25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes.
  2. Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate and butter.
  3. Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.
  4. Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.
  5. Beat the cream with the remaining sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.

By Sara Quessenberry,  November 2009

3.   {{Gingery Apple Crumb Pie}}

Gingery Apple Crumb Pie

Serves 8| Hands-On Time: 20m | Total Time: 3hr 00m

Ingredients

Directions

  1. Set an oven rack in the lowest position and heat oven to 375º F. Place the pie plate on a foil-lined baking sheet.
  2. In a food processor, pulse the butter, ¾ cup of the flour, and ¼ cup of the sugar until large clumps form. Transfer to a bowl and refrigerate until ready to use.
  3. In a large bowl, toss the apples, ginger, cinnamon, salt, and the remaining ½ cup of sugar and tablespoon of flour.
  4. Transfer the apple mixture to the crust, sprinkle with the crumb topping, and bake until the top is golden and the apples are tender, 55 to 60 minutes. Serve warm or at room temperature.

By Sara Quessenberry,  November 2009

4.   {{Maple Pumpkin Pie}}

Maple Pumpkin Pie

Serves 8| Hands-On Time: 10m | Total Time: 3hr 30m

Ingredients

Directions

  1. Set an oven rack in the lowest position and heat oven to 350º F. Place the pie plate on a foil-lined baking sheet.
  2. In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt, and cloves.
  3. Pour the pumpkin mixture into the crust and bake until the center is set, 60 to 70 minutes. Let cool to room temperature before serving.

By Sara Quessenberry,  November 2009

Elegant Recipes for a Complete Thanksgiving Dinner

Show off your culinary skills this Thanksgiving with these impressive meal options from FoodandWine.com: They look, taste, and sound like you spent hours slaving away, but they’re simple at heart. Versatile focaccia rolls, carrots cooked in carrot and orange juice, and a whole-grain stuffing are just a few of the ways you’ll get rave reviews at the dinner table. Then finish it off with one of these fall desserts.

Apricot-Glazed Turkey with Fresh Herb Gravy

From Food & Wine

apricot-glazed turkey with fresh herb gravyFrances Janisch 

Serves: 12


Total Time: 4 hr

Prep Time: 30 min

Ingredients

U.S. Metric Conversion chart

Turkey

  • 1  (16-pound) fresh turkey
  • 1 tablespoon(s) canola oil
  • Kosher salt and freshly ground pepper
  • lemon, halved
  • 6 clove(s) garlic, crushed
  • 6 large thyme springs
  • 4 large rosemary sprigs
  • 4 large sage sprigs
  • 1  fresh bay leaf

Glaze

  • 3/4 cup(s) apricot jam
  • 1 1/2 tablespoon(s) fresh lemon juice
  • 2 teaspoon(s) grated lemon zest
  • 1 1/2 tablespoon(s) finely chopped sage
  • Kosher salt and freshly ground pepper

Gravy

  • 3 cup(s) turkey stock, chicken stock, or low-sodium broth
  • 4 tablespoon(s) unsalted butter
  • 1/4 cup(s) all-purpose flour
  • 2 tablespoon(s) chopped parsley
  • 1 tablespoon(s) finely chopped sage
  • 1 teaspoon(s) chopped thyme
  • Kosher salt and freshly ground pepper

Directions

  1. Make the turkey: Preheat the oven to 350°F. Remove the turkey from the refrigerator at least 30 minutes before roasting. Pat the turkey dry and set it on a V-shaped rack in a large roasting pan. Rub the turkey all over with the oil and season it inside and out with salt and pepper. Stuff the cavity with the lemon halves, crushed garlic, thyme, rosemary, sage, and bay leaf. Roast the turkey for about 2 1/2 hours, until golden all over and an instant-read thermometer inserted between the leg and thigh registers 165°F.
  2. Meanwhile, make the glaze: In a small bowl, mix the apricot jam, lemon juice, lemon zest, and sage and season with salt and pepper. Microwave the glaze until thinned slightly, about 20 seconds.
  3. Brush the turkey with half of the glaze and roast for about 15 minutes, until the skin is mahogany-colored. Brush the turkey with the remaining glaze and roast for about 15 minutes longer, until the skin is deep mahogany and an instant-read thermometer inserted between the leg and thigh registers 175°F. Tilt the turkey to drain all the juices from the cavity into the roasting pan. Transfer the turkey to a carving board and let rest for 45 minutes.
  4. Make the gravy: Skim the fat from the drippings in the roasting pan. Set the roasting pan over high heat and bring to a boil. Add the turkey stock and cook for 2 minutes, scraping up the browned bits from the bottom of the pan.
  5. In a medium saucepan, melt the butter. Add the flour and cook over moderate heat until smooth, about 2 minutes. Strain 3 1/2 cups of the liquid in the roasting pan into the saucepan and whisk to blend. Bring the gravy to a simmer and cook over moderately low heat, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parsley, sage, and thyme and season with salt and pepper. Pour the gravy into a small pitcher. Carve the turkey and serve with the gravy.

Whole-Grain Stuffing with Apples, Sausage, and Pecans

From Food & Wine

whole grain stuffing with apples sausage and pecans

Serves: 12 Edit

Total Time: 3 hr

Ingredients

U.S. Metric Conversion chart
  • 1  7-inch round loaf of whole-grain bread, cut into 1-inch cubes
  • 3/4 cup(s) pecans
  • 4 tablespoon(s) unsalted butter
  • 1 medium yellow onion, cut into 1/4-inch dice
  • 1  celery rib, cut into 1/4-inch dice
  • 1 pound(s) sweet Italian sausage, casings removed
  • 1 teaspoon(s) chopped sage
  • 1 teaspoon(s) thyme leaves
  • 1  Granny Smith apple, cut into 1/2-inch dice
  • 2 1/2 cup(s) low-sodium chicken broth
  • 1  egg
  • Kosher salt and freshly ground pepper

Directions

  1. Preheat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the bread cubes for about 15 minutes, tossing halfway through, until lightly golden and dry. Transfer the bread to a large bowl. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the pecans.
  2. In a large skillet, melt the butter. Add the onion, celery, and sausage and cook over moderate heat, breaking up the sausage with the back of a spoon, until the sausage is cooked through, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape the sausage into the bowl with the bread.
  3. Add the chopped pecans and apple to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add 2 teaspoons of salt and 1/2 teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
  4. Preheat the oven to 375°F. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.

Cranberry, Clementine, and Pumpkin Seed Conserve

From Food & Wine

cranberry clementine and pumpkin seed conserve

Serves: 12

Ingredients

U.S. Metric Conversion chart
  • 3  clementines
  • 1 1/4 cup(s) sugar
  • 1 cup(s) water
  • 1 bag(s) (12-ounce) fresh cranberries
  • 1/2 cup(s) roasted pumpkin seeds

Directions

  1. In a medium saucepan, cover the clementines with water. Bring to a simmer and cook over moderately high heat until the skin softens, about 8 minutes. Drain and let stand until cool enough to handle. Coarsely chop the whole clementines and discard any seeds. Wipe out the saucepan.
  2. In the same saucepan, combine the chopped clementines with the sugar and water. Bring to a simmer and cook over moderate heat until the clementine peel is sweet, about 30 minutes. Add the cranberries and cook over moderately high heat until they burst, about 6 minutes. Scrape into a bowl and refrigerate until chilled, about 3 hours. Fold in the pumpkin seeds and serve.

Mashed Potatoes with Crispy Shallots

From Food & Wine

mashed potatoes with crispy shallotsFrances Janisch 

Serves: 12


Total Time: 45 min

Ingredients

U.S. Metric Conversion chart
  • 6 pound(s) Yukon Gold potatoes, peeled and quartered see Note
  • 4 clove(s) peeled garlic
  • 2 cup(s) canola oil
  • 6 large (1 1/2 cups sliced) shallots, thinly sliced
  • 1 cup(s) half-and-half
  • 12 tablespoon(s) (1 1/2 sticks) unsalted butter
  • Kosher salt

Directions

  1. In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.
  2. Meanwhile, in a medium skillet, heat the canola oil until shimmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.
  3. Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.

Tips & Techniques

Yukon Gold potatoes have yellow flesh and a naturally creamy texture, which makes them ideal for mashed potatoes. They’re available at most supermarkets.

Glazed Carrots with Cardamom and Ginger

From Food & Wine

Serves: 12


Total Time: 1 hr

Ingredients

U.S. Metric Conversion chart
  • 6 tablespoon(s) unsalted butter
  • 1/4 cup(s) thinly sliced fresh ginger
  • 1 clove(s) garlic, minced
  • 4  cardamom pods
  • 3 pound(s) carrots, sliced on the diagonal 1/3 inch thick (you can also use baby carrots left whole)
  • 2 tablespoon(s) sugar
  • 1/2 cup(s) fresh carrot juice
  • 1/2 cup(s) fresh orange juice
  • Salt and freshly ground pepper

Directions

  1. In a large skillet, melt the butter. Add the ginger, garlic, and cardamom and cook over moderate heat until fragrant but not browned, about 2 minutes. Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp-tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer. Season with salt and pepper. Cover with parchment paper and a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods, transfer to a bowl, and serve.

Rosemary-Potato Focaccia Rolls

From Food & Wine

rosemary potato focaccia rolls

Yields: 12 rolls

Total Time: 3 hr

Ingredients

U.S. Metric Conversion chart
  • 1 envelope(s) dry active yeast
  • 2 cup(s) lukewarm water
  • 4 1/4 cup(s) bread flour
  • Extra-virgin olive oil
  • 1 tablespoon(s) sugar
  • Kosher salt
  • 1/2 pound(s) small red-skinned potatoes, very thinly sliced
  • 2 teaspoon(s) chopped rosemary

Directions

  1. In the bowl of a standing electric mixer fitted with the dough hook, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, 1/3 cup of olive oil, sugar, 2 teaspoons of salt, and the remaining water; mix at medium speed until a soft, supple dough forms, 10 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap, and let stand in a draft-free spot for 1 hour.
  2. Position racks in the upper and lower thirds of the oven and preheat the oven to 400°F. Line 3 large rimmed baking sheets with parchment paper. On one of the sheets, toss the potatoes with the rosemary and 1/2 cup of olive oil, and season with salt. Spread the potatoes in a single layer and bake until tender, 15 minutes. Let cool.
  3. Turn the dough out onto an oiled surface and press to deflate. Cut the dough into 12 pieces and roll into balls; transfer to the remaining 2 baking sheets and brush with the oil used to roast the potatoes. Let stand in a draft-free spot until nearly doubled in bulk, 1 hour. Fan 3 potato slices on the top of each roll and brush with more oil.
  4. Set a sheet pan in the bottom of the oven and fill with water to create steam. Bake the focaccia rolls for 30 minutes, until golden brown; shift the pans halfway through baking. Transfer the pans to racks and let the rolls cool completely.

Mulled Red Wine with Muscovado Sugar

By Marcia Kiesel via [delish.com]

mulled red wine with muscovado sugar

Ingredients

U.S. ] Metric Conversion chart
  • 2 teaspoon(s) black peppercorns, lightly crushed
  • 1 teaspoon(s) fennel seeds, lightly crushed
  • 1  3-inch cinnamon stick, broken into pieces
  • 2 bottle(s) (750-milliliter) Zinfandel or Merlot, or equivalent fruity red wine
  • 3  bay leaves
  • Zest strips from 1 orange
  • 1 1/2 cup(s) muscovado sugar, or other dark brown sugar

Directions

  1. Put the peppercorns, fennel seeds, and cinnamon in a large tea ball or wrap them in cheesecloth and secure them with kitchen string. In a large saucepan, combine the aromatics with the wine, bay leaves, and orange zest. Cover and simmer over low heat for 10 minutes. Remove from the heat and let stand, covered, for 30 minutes. Remove the aromatics and orange zest strips. Stir in the sugar until dissolved. Serve warm, in glasses or mugs.

You might also like:

Pouring red wine

 



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The Stylista Dinner Party–Girl’s Night In via [cosmo]

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Girls’ Night In

Few things are more fun than hanging with a bunch of your closest
friends. Katie Lee offers up yummy recipes that ensure you don’t spend
the whole evening in the kitchen.

By Katie Lee

chinese foodLara Robby/Studio D

With no pressure to impress (hair blowout and makeup not required),
catching up with the girls at home is a guaranteed good time. It also
gives me a chance to express my gratitude for their friendship. For my
last girls’ night in, I made Chinese-inspired fare. Sure, you can reach
for the phone and dial for delivery, but this menu is almost as easy.

Chinese Chicken Lettuce Wraps

This finger food is as fun to eat as it is delicious. Just put out
the garnishes, and let everyone assemble their own.

1 packet stir-fry seasoning powder
1/4 c. water
2 T soy sauce

2 T fresh lime juice
1 t. sugar
1 T canola oil
1 lb. ground
chicken breast
1 red bell pepper, diced
1/4 c. water chestnuts,
diced
2 T scallions, thinly sliced
Pinch red chili-pepper
flakes
1 head of romaine lettuce
Garnishes: bean sprouts,
chopped mint, cilantro, peanuts

In a small bowl, combine seasoning, water, soy sauce, lime juice, and
sugar. Set aside. Heat canola oil in a skillet over medium heat. Add
chicken, using a wooden spoon to break up the meat. Cook until browned,
about 10 minutes. Add red bell pepper, water chestnuts, scallions, and
red chili-pepper flakes, and cook 5 minutes. Stir in reserved seasoning
mix. Cook until liquid evaporates, about 2 to 3 minutes. Garnish with
herbs, sprouts, and peanuts.

Potstickers with GingerLemon Dipping Sauce

Buy frozen dumplings (shrimp, chicken, or pork) and whip up this
simple dipping sauce for a quick and easy appetizer. Make the sauce
ahead of time, then just cook the dumplings when it’s time to eat.

3 T soy sauce
2 T freshly squeezed lemon juice
1 t. fresh
ginger, grated
1 t. toasted sesame oil
1 scallion, thinly sliced

12 frozen dumplings

In a small dish, combine soy sauce, lemon juice, ginger, oil, and
scallion. Cook dumplings according to package instructions.

Chinese Five-Spice Popcorn

I like to make this popcorn ahead of time. After it cools, I put it
in Chinese take-out boxes for a scrumptious movie snack.

1/2 c. popcorn kernels
2 T canola oil
2 T sugar
1 T Chinese
five-spice powder (available in most grocery stores)
1 t. salt
1
T unsalted butter, melted

Combine corn, oil, sugar, five-spice powder, and salt in a pot with a
tight-fitting lid over medium heat. When corn begins to pop, turn heat
to medium-low. Shake constantly until popping slows. Remove from heat
(careful — it can burn easily), transfer to bowl, and drizzle with
butter.



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Fete Accompli : LSN Charity Ball in San Francisco

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LSN board member, Pamela Joyner with designer, B. Michael

For more information on how you can help visit www.landminesurvivors.org

Couple, Pamela Joyner with husband and LSN board co-chair, Fred Giuffrida
(Photos:NYSD)

Power couple, Pamela Joyner and her husband Fred Giuffrida hosted a masked ball benefiting the Landmine Survivors Network (LSN) at their gorgeous home in San Francisco. Along with 300 guests, Pamela and Fred raised an impressive $200,000 for the globally recognized charity, which helps ensure that survivors of violent conflict have the medical care needed to regain and maintain their health by providing direct service, information and outreach counseling and support. Enabling survivors to reclaim their lives. I love Pamela’s million dollar smile, it just lights up a room.

For more information on how you can help visit www.landminesurvivors.org



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The amfAR Awards of Inspiration Gala 2010 honors Ricky Martin via [associatedpress]

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Celebrities Honor Ricky Martin At AmfAR
Gala In NY


4_amfAR_New_York_Inspirational_Gala.sff.jpg

Enlarge Associated PressHonorees, designer Jean-Paul Gaultier, left, and singer Ricky
Martin, right, pose with singer Kylie Minogue at amfAR‘s ‘New York
Inspiration Gala’ celebrating Men’s style at The New York Public
Library on Thursday, June 3, 2010 in New York. 

4_amfAR_New_York_Inspirational_Gala.sff.jpg

Associated Press

Honorees, designer Jean-Paul Gaultier, left, and
singer Ricky Martin, right, pose with singer Kylie Minogue at amfAR’s
‘New York Inspiration Gala’ celebrating Men’s style at The New York
Public Library on Thursday, June 3, 2010 in New York.

3_amfAR_New_York_Inspirational_Gala.sff.jpg

Associated PressHonoree, singer Ricky Martin arrives to be honored for his constant
advocacy for the health and welfare of children around the globe, at
amfAR’s ‘New York Inspiration Gala’ celebrating Men’s style at The New
York Public Library on Thursday, June 3, 2010 in New York. 

2_CORRECTION_amfAR_New_York_Inspirational_Gala.sff.jpg

Associated PressHonoree, designer Jean-Paul Gaultier, left, and designer Kenneth
Cole, right, pose with singer Kylie Minogue at amfAR’s ‘New York
Inspiration Gala’ celebrating Men’s style at The New York Public
Library on Thursday, June 3, 2010 in New York. 

1_amfAR_New_York_Inspirational_Gala.sff.jpg

Enlarge Associated PressHonorees, singer Ricky Martin, left, and designer Jean-Paul Gaultier
arrive at amfAR’s ‘New York Inspiration Gala’ celebrating Men’s style
at The New York Public Library on Thursday, June 3, 2010 in New York. 

1_amfAR_New_York_Inspirational_Gala.sff.jpg

Associated Press

Honorees, singer Ricky Martin, left, and designer
Jean-Paul Gaultier arrive at amfAR’s ‘New York Inspiration Gala’
celebrating Men’s style at The New York Public Library on Thursday,
June 3, 2010 in New York.


Ricky Martin has stepped out in style at an AIDS research
organization’s New York City gala celebrating men’s fashion. It’s one
of his first public appearances since announcing he’s gay.

Celebrities including Kylie Minogue and Cyndi Lauper attended
Thursday night’s amfAR event, which honored the “Livin’ La Vida Loca
singer for his philanthropic contributions through his foundation.

Minogue hosted the black tie/black leather event. She says she is
happy for Martin and feels he’s “embracing and living life” since
announcing in late March he’s gay.

Designer Jean-Paul Gaultier was honored for his contributions to
menswear and his humanitarian work.

The gala benefits amfAR’s AIDS research programs.



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