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HANUKKAH TABLETOP DÉCOR HOLIDAY ENTERTAINING 2012 The Festival of Lights is the perfect time to give cherished traditions a contemporary twist. Combine the comfort of hand-me-down recipes with modern décor and you’ll make your guests feel at home in a stylish setting. Wine Enthusiast tapped Colleen Mullaney, a New York-based lifestyle expert and author of Fairy Parties: Recipes, Crafts, and Games for Enchanting Celebrations (Chronicle Books, 2010), among other books, to dish her top tips that will help make your Hanukkah hosting the highlight of everyone’s holiday season. INJECT STRIKING COLORS the impeccably-folded napkins, looks clean Update Hanukkah’s standard blue and and crisp. white color scheme by veering towards deep and sleek sapphire-hued tablecloths and plates. Accent the dark elements with shiny, silver menorahs and utensils. For an added touch, Mullaney advises filling several glass hurricanes with striking navy, silver and white ornaments and placing them throughout the home. PARTY FAVORS Make your guests feel welcome by leav- ing a small box filled with gelt (chocolate coins) on each place setting. Choose royal blue boxes adorned with shiny white ribbon, to fit well with your overall color scheme. For an extrapersonal touch, write each guest’s name on a gift tag so that the CENTERPIECES WITH SASS goodies can double as place cards. Fill crystal, glass or white bowls with ornaments in your color scheme in the center of the dining table, or you can fill the bowl with dreidels (four-sided spinning tops) in contemporary colors as your decorative touchstone. Mixing the two is another good option. LET THE WINE SHINE Showcase Israel’s kosher wine in stylish stemware. With your latke course, sip the Domaine du Castel’s 2010 Chardonnay from a Fusion Classic Chardonnay Wine Glass ($49.95 for a set of four at wine enthusiast.com). Then break out the CLEAN & CRISP Fusion Infinity Cabernet Stemware ($69.95 Give your holiday tabletop a streamlined for a set of four at wineenthusiast.com) look by adding a cobalt-colored table run- to enjoy a bottle of Golan Heights’s 2008 ner and nickel plate chargers. Make sure every piece, from the polished flatware to Yarden Cabernet Sauvignon with brisket. PLAYLIST “Dreidel,” Erran Baron Cohen featuring Jules Brookes; “How Do You Spell Chunnukkahh?” The LeeVees; “Hanuka’s Flame,” The Klezmatics; “The Chanukah Song,” Adam Sandler; “Ocho Kandalikas,” Erran Baron Cohen featuring Yasmin Levy; “Beginning to See the Light,” The Velvet Underground; “Hanukkah Blessings,” Barenaked Ladies. Get Wine Enthusiast’s Ultimate Holiday Entertaining Guide playlist on Spotify. 8 PHOTO © OCEAN/CORBIS
CHRISTMAS Recipe courtesy the Frescobaldi family, of Marchesi de’ Frescobaldi, frescobaldi.it 1 beef rib, approximately 5 pounds Salt and pepper, to taste 1 large onion, chopped 2 celery stalks, chopped 2 small carrots, cut into ¼-inch cubes 3 tablespoons olive oil ½ (750-ml) bottle red wine (the family recommends Marchesi de’ Frescobaldi Nipozzano Riserva) 2 cups tomato purée 1 tablespoon tomato paste 3 tablespoon flour Season the beef with salt and pepper, and place it in a large roasting pan set over medium heat. Braise HOLIDAY ENTERTAINING 2012 A TUSCAN-STYLE CHRISTMAS Sparkling sunbursts from overhead icicle lights spread a golden glow throughout the chilly pedestrian alleys that lead to Piazza della Signoria in Florence, Italy. Shoppers crisscross the stone square and elaborate nativity scenes are featured in the window dressings. The mood is set: It’s Christmas in Tuscany. But wherever it is you’re celebrating this season, adopt the Tuscan traditions of elegance, finesse and understated celebrations spent around the dining room table. —MONICA LARNER BRASATO NATALIZIO AL NIPOZZANO (RED WINE RIB ROAST) MONTE BIANCO Recipe courtesy the Antinori family, of Marchesi Antinori, antinori.it 1½ pounds fresh chestnuts, peeled 2 cups of milk 2 /3 cups sugar Pinch of salt 1 tablespoon bitter chocolate powder 1 tablespoon vanilla extract 1½ ounces rum 2 cups fresh whipping cream 2 tablespoons confectioners’ sugar 1 tablespoon bitter chocolate powder 2 tablespoons bitter chocolate, in chips or small cubes ½ cup marrons glacé, cubed the meat, turning it over to brown on all sides. In another pan, sauté the onion, celery and carrots in olive oil until soft. When the vegetables are soft, add them to the roast beef pan, pour in the wine, and lower the heat. Add the tomato purée and tomato paste to the pan, stirring the ingredients to form a sauce. Cover the roasting pan and slow cook for two hours. To prevent the meat and sauce from drying out, add a few tablespoons of water if necessary. When the meat is very tender, after about 2½ hours, remove and set aside, keeping the sauce in the pan covered. In another saucepan set over low heat, stir together the flour and 3 tablespoons of water. When heated, add the mixture to the saucepan. Mix well to produce a thick gravy. Slice the beef and pour the gravy on top before serving. Serves 4. Using a knife, cut an X into the outer shell of each chestnut, then let them boil in hot water for 10 minutes. Remove the chestnuts, and peel off and discard the outer shells. Place the chestnuts in a pot, add the milk, sugar and salt, and let cook for 20 minutes. Mash the mixture into a paste. Add the chocolate powder, vanilla extract and rum, and mix until a dough is formed. Refrigerate for 2 hours. Run the dough through a pasta machine turned to the setting used to create spaghetti. Place a small pile of the chestnut spaghetti on a serving platter, and cover the sides of the spaghetti with the whipped cream. Sprinkle with the confectioners’ sugar, chocolate powder, chocolate chips and marrons glacé. Serves 4. 9 PHOTO BY BRUNO BRUCHI
Page 1 and 2: HOLIDAY ULTIMATE ENTERTAINING GUIDE
Page 3 and 4: THANKSGIVING HOLIDAY ENTERTAINING 2
Page 5 and 6: THANKSGIVING HOLIDAY ENTERTAINING 2
Page 7: HANUKKAH Recipe courtesy Bruce and
Page 11 and 12: CHRISTMAS COQUITO (PUERTO RICAN EGG
Page 13 and 14: JAPANESE NEW YEAR Recipe adapted wi
Page 15 and 16: NEW YEAR’S EVE BELLA RUFFINA Brac

holiday - Wine Enthusiast Magazine

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