Today Dishing: Christmas Decorations

If your Christmas tree is lit and decorated and you feel you need just a  bit more in the way of Christmas spirit, here are some easy ways to spread cheer.


 It doesn't get any easier than this. Put some ornaments in a jar or on a platter and you have an inexpensive, quick decoration.

                                                                          
                                                   

Home Depot sells these small poinsettias for less than $3 each. These line the entrance way, but     can be arranged anywhere to achieve a seasonal, subtle feeling.


 

 Miniature Christmas trees can be put anywhere. I like to draw the eye up and create interest where none existed.

                                                                               

 Again, this is embarrassingly simple. Fill an apothecary jar with bagged snow, add some branches ( bought or real), then hang ornaments on the branches. A vignette that adds sparkle to the table top.

 
 Muffy bear and members of her family have clothes to adapt to every holiday and season.

                                                                   
A fuschia glitter tree adds glam to a powder room.


The Fitz and Floyd  Old Man Christmas vase and deer candle holders make a statement as a centerpiece.

                                            
Decorate a wreath and attach it to your chair backs with decorative ribbon.

 
Green garland and holly berry picks adorn a chandelier. Decorative ribbon completes the look.





More garland, more holly picks,  a strand of lights and whatever else you have on hand create an interesting mantel. Here  holly trees and  gold mesh trees complete this look.

 Fill some jars or vases with an assortment of Christmas candies and you have a candy station which is sure to catch the eye of any young visitors.

  

This silver and white decorated tree welcomes guests in the front foyer This is not an a example of a quick or easy decoration.

                                                                           

                                                               

This jungle themed tree sits in the corner of a jungle inspired family room. Animal print bows, zebra ornaments and feathered boas bring the jungle to life.

These are just a few ideas to use as inspiration. Your Christmas decorations should reflect you. Make your look, your own and have fun.

Today Dishing: Christmas Decor and White Chocolate Cheesecake

Kicking off the holiday season with an early December ladies lunch serves as motivation to finish  Christmas decorating early. As Christmas nears hectic schedules make it difficult to plan relaxing afternoons.

This week, I hosted one such early season luncheon, which proved quite relaxing. And in lieu of a gift exchange each gal brought a toy to donate to Toys for Tots. A win-win, lunch and giving to a good cause.

This chartreuse Christmas tree inspired the whimsical tablescape.

                                                                             

                                                                            
Green chargers plates, fuschia dishes and napkins reflect the colors of the tree.


Individual flower arrangements tied with chartreuse and fuschia ribbon add to the color palate and make good favors.
                                                                               

Hanging ornaments allow the eye to move up from the table and create another point of interest. I like tables to be elegant but not too serious.

The lunch menu consisted of: charcuterie, and clam shells ( see March 7, 2013 blog for recipe) for appetizers. Caesar salad, lasagne, eggplant parmesan, meatballs and Italian sausage rounded out the main event. In keeping with the Italian theme, molten chocolate cakes and this white chocolate cheesecake were appreciated.

This white chocolate  and cherry cheesecake first appeared in Bon Appetit approximately twenty-two years ago. I am not a cheesecake fan but this one is lighter and not as dense as most cheesecakes. You be the judge.
                                       
CREAMY WHITE CHOCOLATE AND CHERRY CHEESECAKE
8-10 SERVINGS

CHOCOLATE COOKIE CRUST
1 cup chocolate wafer cookie crumbs,
3 tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, melted

CHEESECAKE
2 8 ounce cream cheese packages, room temperature
1 cup sugar
1 tablespoon cornstarch
3 eggs, room temperature
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3 cups sour cream

WHITE CHOCOLATE FROSTING
12 ounces cream cheese, room temperature
9 ounces imported white chocolate, melted and cooled to room temperature
3/4 cup (1 1/2 stick) unsalted butter, room temperature
1 1/2 tablespoons fresh lemon juice

SOUR CHERRY TOPPING
Makes about two cups
1/2 cup sugar
1 1/2 tablespoon cornstarch
1 16 ounce can tart pitted water-packed cherries, drained (1/3 cup juice reserved)
1/8 teaspoon red food coloring (optional) I suggest using it.
1/8 teaspoon almond extract

For Crust: Grease 8X3 in. cake pan. Line bottom with waxed paper. Grease paper. Mix all ingredients. Pat into bottom of prepared pan. Refrigerate 30 minutes.

For Cake: Preheat oven to 350 degrees. Using electric mixer, beat cream cheese and sugar until very smooth. Mix in cornstarch. Add eggs, one at a time, beating until smooth. Mix in lemon juice, vanilla and salt. Fold in sour cream. Pour into crust-lined pan. Set pan into larger pan. Pour boiling water into larger pan to depth of 1 inch. Bake cake until firm, about 45 minutes.
     Turn off oven. Let cake stand in oven 1 hour. Cool cake in pan on rack. Cover and refrigerate overnight.
     Run metal spatula between cake and pan. Heat underside of pan on heated burner 15 seconds, moving pan back and forth. Invert cake onto plastic-lined plate.  Discard waxed paper and reinvert cake onto platter.

For Frosting: Using electric mixer, beat cream cheese until smooth. Add chocolate and beat until smooth and fluffy.  Beat in butter and lemon juice.
     Set aside 1 cup frosting. Spread remainder over top and sides of cake.  Spoon reserved frosting into pastry bag fitted with star tip. Pipe frosting in 3/4 inch high border around top edge of cake and decoratively around base. (Can be prepared one day ahead and refrigerate) Spoon cherry topping into center of cake. Refrigerate until topping is set, about 30 minutes. Bring to room temperature before serving.

For Cherry Topping: Combine sugar and cornstarch in heavy 1 1/2 quart saucepan. Gradually stir in reserved 1/3 cup cherry juice. Add cherries.  Mix in food coloring, if desired.  Bring mixture to boil over medium heat, stirring constantly.  Reduce heat and simmer until very thick and clear, about 1 minute. Remove from heat and stir in almond extract. Cool until just warm to touch.
                                         

                     

Today Dishing: Randy's Meat Market and Deli

Since Randy's grocery store in Orland closed, I have been quality meat at reasonable prices deprived. But no more. Today, butcher Dave (Withers) the butcher at Randy's and a partner opened Randy's Meat Market and Deli in Orland.

Located at 9105 151st street, the store opened at noon stocked with prime meats and a vast deli selection.




                                                                       

 I, for one, couldn't be happier to have Dave back in business.

Today Dishing:Girl and the Goat and RM Champagne Salon

I am a Halloween Baby, but no one would call me baby at my advanced age. Let's just say the Beatles titled a song dedicated to my current age.

Previously I wrote about the chocolate class at Sur La Table which was a birthday gift from my friend Marianne. In addition to that excursion, she planned a Downtown Chicago Day that began at a viewing of the Michael Keaton film BIRDMAN. Arriving early, we enjoyed a pre-film glass of wine at Bellwether (302 E. Illinois), the former site of P.J. Clarks.

After the film, we headed to the West Loop  to 809 W. Randolph, the home of Chef Stephanie Izard's restaurant Girl and the Goat. Often I fear dining at a hyped restaurant because the reality of the experience doesn't always meet the expectations. This is not the case at Girl and the Goat. Ours was a grand experience filled with one unbelievable tasty treat after another.

We began with the country sour bread with tuna creme, and nicoise tapenade. Tuna creme?  Are you kidding me? Subtly delicious.

Next we ordered the roasted beets and green beans with white anchovy and avocado creme fraiche. What Chef Izard does with sauces is nothing short of magic and this appetizer was just the introduction to sauce heaven.

Next the chickpea fritters literally melted in our mouths.

The wood grilled broccoli is perhaps the most remarkable vegetable dish I've ever eaten. On my first bite I said, "This tastes like steak." while juice dripped from my chin. I mentioned this to our waiter who responded, "I know". Broccoli tasting like steak, I know, crazy, but you just have to try it. Amazing!

This broccoli looks normal enough but it tastes extraordinary.

I ordered the Pig Face which conjures up a vision that may scare some folks away, but I found it to be a gourmet version of bacon and eggs. That is a gross simplification of tender pork, sunny side up eggs, tamarind, cilantro, red wine-maple and potato stix. I ate every last bite.

This pig face looks good but tastes great.

                                                                  
A culinary feast is how I describe this food. I wholeheartedly endorse the Girl and the Goat and hope to return soon.

Our day would have been perfect had it ended there, but no, our next stop, RM Champagne Salon (116 N. Green St.) put the proverbial cherry on the cake. Just around the corner from Girl and the Goat, RM Champagne Salon offers a slice of France. There we enjoyed a lovely French Champagne, a chocolate tart and a witty, helpful server. We vowed to return in the spring or summer to check out the courtyard. The ambiance, and service impressed.

                                                   

After a day like this, you realize getting older isn't all that bad.



All photos courtesy of Google.

Today Dishing: Quick Halloween Decorations

It's Halloween week and if you  haven't yet put up those decorations, it's not too late. You may need to edit your original plan, but that doesn't mean the decorations need to be less effective. End tables and coffee tables serve as perfect spots for small vignettes that provide subtle, tasteful decorations.

Mini pumpkins on a tray can be used right  through Thanksgiving. How easy is that?
                                              

Three bobble head cats share the end table space with two witches hats.

Some autumn garland and black crows transform a kitchen chandelier into a spooky crows nest.
                                                                                  
A couple bales of hay house Mr. Bones who is flanked by pumpkins and mums.

A self-serve candy bar entices any guests you have during this season. When kids see this their eyes light up.
                                                       
            

                                                   


 Fitz and Floyd developed an entire line of Witch pieces. This is the cookie jar with candy dish included.





Does it get any easier than positioning a large spider  in a hallway?
                                                                             


Department 56 is a popular name in  miniature Christmas towns.  Creepy Hollow from Midwest Cannon Falls is a spooky town inhabited by ghouls and goblins who hang out at such places as Norman's Bait Shop, Frankie's Dis-Em-Bowling Alley, Skully's Drive-in, Drearydale Manor and the Little Dead Schoolhouse. This display requires a commitment of time and money  but is sure to delight folks of all ages.










                                                                        
 

I read a Letter to the Editor in the Chicago Tribune today from a woman who couldn't understand why people spend so much money decorating for Halloween. I related this sentiment to my daughter who said that she is so grateful to those people who decorated because  that decorating  is what makes up one of her most vivid  childhood memories.  We push kids to grow up more quickly now and I for one am happy to add to any kids great Halloween memories.

Let the decorating begin!

Today Dishing: Sur La Table Chocolate Workshop

Chocolate is certainly front and center in October, but for me, chocolate is in vogue all year. As part of my birthday present, Marianne enrolled us in a Chocolate Workshop at Sur La Table in the 900 N. Michigan Ave. building.

The class began at 10am, Saturday and wrapped up by 12:30. During those 2 1/2 hours we made Chocolate covered Caramels with sea salt, Chocolate-Espresso Amaretto Truffles, Chocolate-orange Hazelnut Bark and No Fail Souffle'. That's quite a bit of chocolate production in such a short period of time.

My classmates making caramel.

Then the caramel is cut into squares.

                                                                                 
 An informative tutorial demonstrated the tedious exercise of tempering chocolate.

                      
 Marianne zests an orange for the chocolate bark , then tops the bark with sea salt.


 We ate the souffles in class but brought home our other creations.

The mise en place for the souffles.

Check out the slate of available classes at www.surlatable.com.

This was a productive Saturday morning filled with comaraderie, laughs and chocolate. Worth a look see.

Thanks, Marianne

Today Dishing: Chicago Day-cation, Final Stops

After a short stroll north on Michigan Avenue we arrive at The City Gallery (806 N. Michigan) in the  the  historic Water Tower. The Gallery showcases local photographers and artists and provides a jolt of culture smack dab in the center of the Mag Mile. Next time, instead of walking by the Water Tower, stop in for a quick peek.

The Water Tower picture courtesy of Google

                                            
The 4th Presbyterian Church (126 E. Chestnut) just tow blocks north of the Water Tower is our next stop. This Gothic Revival building is the oldest building on Michigan Avenue, with the exception of the Water Tower. Our visit is short but provides us a few minutes of peace surrounded by architectural  beauty.

4th Presbyterian Church picture courtesy of Google.

                                       
 Continuing north on Michigan Avenue we reach our next destination. Recently Marianne did a considerable amount of research on fine chocolates and was directed to sample Teuscher Chocolates. Located in the 900 Building, Teuscher is famous for it's signature confection, champagne truffles. If you love chocolate, Teuscher is a must.

Our last stop of the day takes us just another block north to 980 N. Michigan to Cafe Spiaggia.
Arriving early for our reservation, we avail ourselves of the ambiance of the bar in Spiaggia. If you haven't experienced Spiaggia you owe it to yourself to at least visit the bar and check out what is, perhaps, the most picturesque dining room in the city.

The Spiaggia dining room. Picture courtesy of Google.

                          
At our appointed reservation time, we are seated at a window table which allows us a spectacular view over-looking Michigan Avenue, where we eat a delicious dinner with great service.

As we leisurely walk south on Michigan to the parking garage, we re-cap our day and feel Ferris Beuller has nothing on us.

Take time to reacquaint yourself with our world class city. When searching for your next vacation destination, remember Dorothy's sentiment from The Wizard of Oz. What you are looking for has been here all along and you don't have to look any farther than your own backyard.