house& home | November 2011 | house and home on l ine . com28
ADVICE FROM PROS TO MAKE GATHERINGS MERRY AND BRIGHTBY HOLLY BERETTO
No other time of year brings more joy and anticipationthan the stretch from November to January. Holidays mean gatheringsof friends and family, gifts and parties, and celebrating traditions bothancient and new.
With your home as a center for holiday cheer, there are endlessways to incorporate seasonal surprises into your space.
THE ART OF AMBIANCE
“The heart of the holiday home is the dining room,” says AnnMorgan of The Lighting Gallery, who thinks the image of the familygathered around a table for that Thanksgiving or Christmas meal ispowerful. She offers several ideas for gently sprucing up your décorwithout breaking the bank.
Dressing the table with holiday finery helps
make the occasion truly special. Reprinted
from the book Martha’s Entertaining: A Yearof Celebrations by Martha Stewart.
Copyright © 2011 by Martha Stewart.
Photograph copyright © 2011 by Frédéric
Lagrange. Published by Clarkson Potter, a
division of Random House, Inc.
Holidaysat Home
“Something as simple as changing a light bulb can create an entirely newambiance.”—Ann Morgan, The Lighting Gallery
house& home | November 2011 | house and home on l ine . com30
“Something as simple as changing a lightbulb can create an entirely new ambiance,” shesays, recommending that you use bulbs thatoffer a soft, incandescent glow to provide a feelof holiday warmth. “And another quick fix is touse mini lampshades on the bulbs of your chan-delier.” Morgan says you can find them in sev-eral patterns and colors and they’re easy to use,attaching directly onto the existing light bulbs.She also loves simple iron chandeliers, and glassfixtures.
Water carafe and candle from Buchanan’s Bungalow.
Framburg Lighting Chandeliers add sparkle and shineto special dinners. Available at The Lighting Gallery.
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CHEF’S CHOICE
Jeramie Robison, the executive chef atCINQ at La Colombe D’Or, agreeswith Morgan about time spent withfamily and friends, sharing a specialdinner.
“Food brings the family together atthe holidays,” he says. Robison lovesseasonal fare, and offers quail as analternative to the traditional turkey orham, saying quail lends itself to a vari-ety of ways of preparation.
“You can do a beautiful quailgumbo,” Robison says. “Plate the quailin the bowl and then have the gumbobase in a vessel and pour it over thequail tableside for a great presenta-tion.”
Robison also recommends usingcitrus in your holiday meals and indécor.
“Citrus is at its peak in the winterhere in Houston,” he says.See recipes, p. 42.
LEFT: Pinot Noir, Syrah or Meritagewines pair well with poultry andother holiday fare.Photo courtesy of Central Market.
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HOLIDAY FLOURISHES
Natural elements offer excellentoptions for décor, and Rodney Brown,of Buchanan’s Bungalow says he’s see-ing a trend this year in having morenatural and vintage components indecorating.
“A lot of mercury glass,” he says. “Inotice many people are going vintagewith tinsel trees. People are using fewerornaments and more garlands.”
Buchanan’s has myriad leafy gar-lands and rustic twig wreaths. Brownthinks that natural garlands along man-tles and staircases can give a home awonderfully welcoming look, embrac-ing the idea that less can be more. Healso agrees with Morgan that smalldetails make a big impact.
LEFT: Fresh floralarrangements adda special glow toholiday gatherings.
Photos from the book Martha’s Entertaining: A Year of Celebrations by Martha Stewart.Copyright © 2011 by Martha Stewart. Photograph copyright © 2011 by Frédéric Lagrange
house& home | November 2011 | house and home on l ine . com36
“I love to use pretty disposable handtowels in the guest bathroom,” he says.“It’s a nice touch that shows guests youcare about the small things. If you havea nice decanter, fill it with water andplace it by the bedside table in the guestroom. These little touches add beauty.”
Mary Lindsey Wilson has spent herinterior design career enabling clients todiscover beauty, both in their homesand in their lives. Her holistic approachto décor is designed to showcase thebest aspects of a home and the person-alities who inhabit it.
“Our homes say so much about us,”she says.
For the holidays, she recommendsdecluttering first and then adding smalltouches.
“Put away summer accents andvacation pictures,” she says. “Bring outpictures of the kids with Santa. Havethem nicely framed and have them outthroughout the holiday season – thenput them away.”
LEFT: Continue the festive mood withhoughtful additions to a guest bathroom,such as a tiny tree and special hand towelsfrom Buchanan’s Bungalow.
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Wilson is an advocate of present-ing your treasures in unexpected ways.Maybe instead of hanging heirloomornaments on the tree, you displaythem in a large jar. Surround a poin-settia with moss and plant it in an oldsilver punch bowl. Or, perhaps putout a variety of pillows in colors thataccent your room and harkens to thecolors of the season.
“Color is a phenomenal way tofreshen a space,” she says, suggestinghomeowners think about an accentwall with a glossy paint on it. She saysthat brighter colors show up beauti-fully with gloss finishes.
LEFT: Designer Ja Lane used brightly col-ored gift wrap in shiny and matte papersand a large glass vase filled with brightlycolored ornaments to brighten his livingroom. Photo by Miro Dvorscak.
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SPARKLING CHEER
With entertaining, what you serve is as impor-tant as where you serve it. Jorge Valencia of ElGrand Malo says any holiday party should havea bit of bubbly.
“I think sparkling wines always make peoplesmile,” he says, offering his recipe for aChampagne cocktail (see sidebar). He recom-mends using a budget-friendly Prosecco or a Cava.
Jeannmarie Lesseraux, the owner of Cellar17 in Champions agrees that wine can helpmake a holiday party.
“When you have something original, it helpsget conversations started,” she says. Her shopoffers an array of wines from boutique produc-ers and will help you find just the right to fityour budget and affair. She highly recommendsthe Kiame meritage, a blend of CabernetSauvignon, Merlot, Petit Verdot and Malbec.
“Make everything as easy as possible. A hugevariety is never necessary,” says Marcy Jimenez,manager at Houston Wine Merchant, who saysCotes du Rhones (reds and whites) are great forholiday crowds.
Above all, remember that the holidays areabout joy and gathering together those we lovemost. Handmade touches laced with love ensurea celebration that brings out the best of the season.
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Recipes from Chef Jeramie RobisonExecutive Chef CINQ and La Colombe D’OrSMOKED SAUSAGE, GULF SHRIMP, ANDGRILLED STUFFED QUAIL IN A SPICY GUMBOBROTHServes 6
Spicy Gumbo Broth1 tsp paprika1 tsp cayenne 1 Tbsp filet6 oz smoked sausage (sliced in thin rounds)2 qts chicken stock1/2 C white wine1 C all purpose flour1 C yellow onion (diced)2 peeled tomatoes (chopped)1 C celery (diced)1 C green bell pepper (diced)1 Tbsp garlic (minced)Salt to tasteBlack Pepper to taste8 dashes Tabasco
In a 6 qt sauce pot add smoked sausage overmedium heat. Once the sausage is almostcrispy add the onions, bell pepper, celery and
garlic. Cook until the garlic is toasted. Add theflour and reduce heat to medium low. Stir con-stantly until the flour is dark brown. About 20minutes. Add the white wine and tomatoes.Reduce liquid by half. Add all dry ingredientsand the chicken stock. Simmer for at least onehour on low heat. Remove from heat. Pour hotbroth into a blender and spin on high for 1minute. Pass through a fine mesh strainer.Place hot broth back into a pot and place backon the stove on low heat.
Stuffing4 C jasmine rice (cooked as directed andrinsed under cold water)3 bunches green onion (sliced in thin rounds)2 Tbsp parsley (chopped)Smoked sausage (cut out of casing)1/2 lb par-boiled 16-20 shrimp (chopped)1/4 C white wine1 tsp salt1 tsp black pepper1 tsp Tony Chachere’s seasoning2 Tbsp butter
Melt the butter in a large sauté pan over highheat. Once the butter begins to foam addsmoked sausage and sauté for 1 minute. Addthe white wine and all dry ingredients. Add therice and reduce the heat to medium. Cook foranother minute. Remove from heat and refrig-erate. Once cooled stuff seasoned quail.
Quail6 each boneless quail1/2 tbsp garlic powder1 tsp paprika1/4 tsp cayenne1/4 tsp cumin1 Tbsp salt1 Tbsp pepper5 sprigs tarragon(chopped)4 oz olive oil
DIRECTIONS: Preheat grill to 400 degrees. Mixall dry ingredients in a small bowl. Place thequail in a 9” x 12” pan and coat the quail witholive oil. Season the quail inside and out withthe spice and herb mixture. Place stuffed quailon grill and close the lid. Let cook for 6 min-utes and turn once to get a nice cross hatchgrill mark on the quail. Cook for another 6 min-utes and remove. Set the quail on a plate andreserve.
Note: You can also bake the quail in the ovenat 400 degrees for 10 minutes.
Place the grilled or oven baked quail in the bot-tom of 8inch soup bowl. Pour the gumbo brotharound the quail. About 1/2 way up the quail.Place one whole grilled green onion over quailand serve.
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resourcesTHE LIGHTING GALLERY6265 Cypress Creek Parkway281.444.9299www.lightinghouston.com
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RUBY RED GRAPEFRUIT SEGMENTS, AVOCADO,BABY ARUGULA, AND ROQUEFORT SALADServes 6
3 Hass avocados 2 large grapefruit (segmented and juice reserved)8 oz baby arugula4 oz Roquefort blue cheese2 oz olive oil
Chill 6 long rectangular plates. Slice the avocadoin half and remove the seed. With a spoon,remove the avocado from the skin. With the avo-cado flat side down, slice in 1/4 inch slices. Lay5 grapefruit segments down on the plate 2 inch-es apart. Place the sliced avocado in betweenthe grape fruit. Season avocado with kosher salt.Pour olive oil over baby arugula and season withsalt and pepper. Crumble blue cheese over grape-fruit and avocado segments. Place arugula overblue cheese and put one teaspoon of grapefruitjuice over the arugula.
LOUISIANA STYLE BREAD PUDDINGServes 12
3 loaves day-old French bread (cut into 1/2 inchcubes)22 whole eggs2 qts whole milk1 Tbsp vanilla paste1/2 C bourbon1 qt granulated sugar
Preheat oven to 350 degrees. Turn on your con-vection setting if applicable. In a mixing bowl,combine the eggs, sugar, vanilla, bourbon, andmilk. Whisk until the eggs are incorporated. Pourbatter into a 12 x 20-inch baking pan. Placebread into batter and smash bread down so itbegins to soak up the liquid. Let it set for 30minutes then bake for 45 minutes. The topshould be golden brown and there should be norunny liquid seeping around the bread.
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