one holiday table, two ways
Published Nov 24, 2015 7:00 AM
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If same-old tabletop style is not welcome at your holiday gathering, read on for two inspired ways to welcome your nearest and dearest to a fablous feast.
text, styling & photography by ALYSSA ROSENHECK
HOW TO ACHIEVE A CURRENT VIBE WITH YOUR FESTIVE HOLIDAY TABLE:
Mismatch Create a curated look without it being cookie cutter by combining height, texture and scale. Our black and white theme combined antlers, a beautiful Kelly Wearstler Linen, along with the imperfections of stone chargers.
Add Drama I am a lover of everything white (white walls, white dishes…). But in order to create some drama I added Black linen chairs to the dining room along with Black dishes. Lori Paranjape from Redo Home layered this look with some beautiful black accent pieces to add a little contrast and whats a holiday table without a little drama.
Get Creative: Table settings can be boring and expected. Lori found a great way to mix it up by finding some fabulous Black Leather to tie up our utensils for a perfect presentation.
Add One Unconventional Element: Thinking outside the box creates an element of surprise for your guests. Lori went from the ground up and added a mini faux fur rug as our table cloth. Other fun items to consider: A mini hide, Cashmere Throw, or a Chunky Scarf.
Mixed Metal: Go against the rules and mix your silvers and golds.
HOW TO ACHIEVE A CLASSIC VIBE WITH YOUR FESTIVE HOLIDAY TABLE:
Collect A timeless table doesn’t come straight out of the box! This is the time to incorporate those sentimental family pieces that will blend beautifully with a piece of ribbon or a glass of champagne.
Personalize: I know budgets are important, so we ordered beautiful paper products through Tiny Prints and Amy May Paper worked her calligraphy magic by personalizing every piece for our guests.
Organic Touches: Linens and florals are the way to the classic heart. Focus on a loose and organic centerpiece while sprinkling eucalyptus and dusty miller throughout. This will only enhance the texture and tone of your soft linen napkins.
Keeping it Cozy: The holidays are about bringing the people you love most together. We added beautiful wool throws on each chair as an invitation to keep the conversation flowing and allowing our guests to cozy up in their seats.
Put the Party in Dinner Party Prepare your table, select and personalize your menu and enjoy your beautiful evening.
ROSEMARY ROASTED TURKEY
- 1 16 to18 pound turkey, neck, giblets and liver removed
- 1/2 cup unsalted butter, melted, plus 2 sticks, cut into 1- inch cubes, set aside
- 2 tablespoons kosher salt
- 2 tablespoons coarsely cracked black pepper
- 1 spanish onion, chopped8 garlic cloves, peeled, and pressed with back of a knife
- 1 lemon, zest, then quarter
- 3/4 cup celery chopped
- 1/2 cup fresh sage leaves, torn
- 1/2 bunch fresh thyme
- 1/2 bunch fresh parsley
- 15 springs fresh rosemary, chopped
Rinse turkey inside and out and pat dry. Making sure to remove neck, giblets and liver from cavity. Place, breast side up, on wire rack set over paper towel-lined rimmed baking sheet. Allow to drain completely. It’s very important to pat dry again. Making sure of no excess water.
Set rack at lowest position in oven preheated to 450°F. Place turkey on rack in large roasting pan. Using brush, coat turkey, inside and out, with melted butter, then sprinkle with salt, cracked pepper and lemon zest. Fill turkey cavity with cubed butter, onions, garlic, celery, lemon and herbs. Tie legs together loosely with kitchen twine, making sure to secure wings under body. Place turkey in oven, uncovered and roast until light golden brown, about 45 minutes. Reduce oven temperature to 350°F and roast, basting turkey with drippings every 30 minutes, until thermometer inserted into thickest part of thigh reads 165 F, careful not to hit bone. I’ve found that it takes about 13-14 minutes per pound to cook. If skin starts to brown too much, you may tent breast with foil for remainder of cooking time. Transfer turkey to platter and carefully remove twine. Let stand 20 minutes before carving.
CREAMY MASCARPONE MASHED POTATOES yields 8 servings
- 3 pounds russet potatoes, peeled, cut in chunks
- 1/4 cup chicken broth1 cup whole milk
- 6 oz. mascarpone cheese, at room temperature
- 2 tablespoons melted, butter
- dash cayenne pepper
- cracked pepper & kosher salt, to taste
Add potatoes to a large stockpot. Bring to a boil, then lower to a simmer and cook until tender, about 25-30 minutes. While the potatoes are cooking, whisk together chicken broth, milk, mascarpone cheese, butter and dash of cayenne pepper in a bowl, large enough to accommodate the potatoes as well. Add salt & pepper to taste. Once potatoes are cooked, drain water. Use a hand mixer on medium speed to whip potatoes until fluffy; a few lumps will be present and thats ok. By hand fold in mascarpone mixture with potatoes. Stir well. Taste and add a little more salt, if desired. Evenly spread mashed potatoes into a 9×13-inch baking dish. Using the edge of your rubber spatula to gently press and lift up to create little pretty peaks. Bake uncovered in oven until potatoes are heated through and peeks are beautiful golden brown, about 25 minutes.
These potatoes can be prepared ahead of time and stored in the refrigerator for up to 48 hours before baking.
PARMASEAN ROASTED ASPARAGUS yields 8 servings
- 2 pounds fresh asparagus
- 1olive oil
- 1/4 cup shaved parmesan cheese
- kosher saltcracked black pepper
Preheat oven to 400 degrees F.
Cut off tough ends of asparagus. Place the asparagus in a large bowl, drizzle with olive oil, give a toss to coat asparagus completely. Spread the asparagus in a single layer on a parchment lined baking sheet. Sprinkle fresh shaved parmesans cheese,salt and pepper. Roast the asparagus for 25 minutes, until cheese is golden brown and asparagus is tender but still crisp.
FIGGY POPOVERS yields 12 servings
- 1 sheet frozen puff pastry, thawed
- 1/3 cup fig preserves
- honey, for drizzle
- 4 oz. Brie cheese, cut into 1 inch pieces
- 2 Tbsp chopped fresh thyme
Preheat oven to 375 degrees F.
Spray 2-12 cup muffin tins with cooking spray. Cut thawed puff pastry into 12, 3 inch squares. Carefully press each square into muffin cup with your finger, being careful not to tear. Bake for about 8-10 minutes. Remove and quickly press center of pastry with handle of wooden spoon. Fill each with 1/2 teaspoon fig preserves and piece of brie cheese. Place back into oven again, and bake another 6 to 8 minutes more or until cheese is melted and puff pastry is golden brown. Drizzle with honey and sprinkle with thyme as garnish and serve warm.
HERB PARMESAN BUTTER Makes 1 cup (equivalent of 2 sticks)
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/4 cup finely chopped mixed herbs. Using your any combination of your favorites.Such as basil, thyme, sage, parsley, dill, chives, tarragon, oregano or rosemary.
- 1/3 cup grated parmesan cheese
- 1 garlic cloves finely minced
- 2 teaspoons coarse sea salt1
- 1/2 teaspoons fresh cracked black pepper
INSTRUCTIONS In a medium bowl, mix all ingredients until herbs are distributed evenly. I like to use my hand mixer on medium speed. Use a rubber spatula and place butter on a piece of waxed paper or parchment and shape into a round cylinder shape and seal ends by twisting and securing with bakers twine. Chill in refrigerator until firm, at least an hour. Butter will keep in refrigerator for about 2 weeks, and in the freezer for a few months.
Photography & Styling:
All Paper + Throws:
AMY MAY PAPER
Food + Recipes:
LIVING WITH LANDYN
Custom Linen Napkins:
Gray Linens + Gold Flatware:
Gray Sweater + Necklace: