On March 20, 2010, the Tysons Corner and Montgomery Mall Nordstrom stores will be participating in Nordstrom Fits America — a special event to raise money for Susan G Komen for the Cure. (The Pentagon City Nordstrom will participate on March 19, 2010.)
Get your bridesmaids or girlfriends together and do one of the most “girly” things you can do: go shopping for lingerie!
Nordstrom’s Lingerie department is known for its expert bra fittings, its certified stylists are so helpful, and they have a wonderful collection of styles, sizes, and brands. The newly remodeled Tysons Corner store is even more welcoming — with comfortable dressing rooms and seating areas.
Call the store directly and speak with the Lingerie Department manager to reserve time and space for a personal Lingerie Party. Ask them if you can bring in champagne and sweets to make the experience even more decadent for you and your bridesmaids!
The best part? It’s all for an incredibly important cause. For every bra purchased during the event, $2 will be donated to Susan G Komen for the Cure. Visit www.nordstrom.com for exact times and other participating locations.
My husband and I are not big fans of Valentine’s Day. It’s a little too commercial for our taste. So from the start, we vowed not to make a fuss of the holiday. Instead, we created our own tradition: staying home and cooking lobsters — one of our favorite meals.
This year, our lobster feast was fairly low key. We had spiced shrimp with cocktail sauce to start, a mixed greens salad, lobsters, all followed by strawberry shortcake for dessert.
I often blog about the presentation of a meal — the place setting, the tablescape — the little details that make the event special. While those things are important, the practical work of preparing and cleaning up after the meal should also not be overlooked. Here are a few practical matters we ran across when preparing our Valentine’s Day lobster feast:
serveware and lobster tools
Our lobster platters aren’t used everyday so we keep them stored in a sideboard rather than in the kitchen. Items you don’t use regularly need not be crammed into your kitchen cabinets. Make sure they are clean before you store them and set them in a sideboard or your storage room. If the item is decorative, you might wish to display it in a hutch or elsewhere in the dining room.
The lobster tools were on our registry. Knowing we loved lobster, we knew they would be useful to have on hand. We only registered for a set of 4 tools, realizing we probably wouldn’t be having large lobster dinners at our home. And in the case of lobster and crabs, not everyone always needs their own set of tools. When registering for or buying speciality kitchen items, linens, or serveware, consider how you will use them and only buy what you need.
lobster rolls
We decided to cook four lobsters and eat two for Valentine’s Day and prepare the meat from the other two for lobster rolls — another all-time favorite of ours. I always buy Pepperidge Farm top split buns for the rolls — the sides of the buns are perfect for buttering and toasting. Fill them with some lobster meat mixed with chopped celery, a little mayonnaise, salt & pepper and voila! Decadence!
lobster shells
After cleaning all of the lobsters we were left with a mountain of shells. My husband suggested we make lobster stock. Brilliant! We added the shells to water, chopped onion, celery, and carrots, and a little white wine and let it simmer for a couple of hours. Now, we’ll have homemade stock on hand when we need it.
freezer label for lobster stock
We often end up with a ton of things in our freezer and sometimes it’s hard to tell how long something has been in there. (Scary!) So I’ve started using freezer labels to mark the date on each item. Martha Stewart’s template for freezer labels came in very handy. I printed the template onto full-size label sheets and cut them with paper cutter. I keep a stash in my drawer near my freezer for when I need them. No more guessing how long something has been in the freezer!
Simple things like properly storing serving pieces, making full use of every food item in your kitchen, and keeping food organized and well-stored can make the behind-the-scenes preparations of any party much more enjoyable.
We are in the midst of the Snowpocalypse here in the DC area. At our house we have at least 30 inches of snow outside. We’ve already shoveled the driveway three times and will certainly be out there again before all of this is over. It’s good exercise, I guess. But let’s be honest, shoveling is not fun!
What will make this all better, I ask myself? Hot chocolate will help. Better still? A hot chocolate bar!
Hot chocolate bars — where you can make your own custom hot cocoa with a variety of “fixings” — are becoming very popular. They are great on a snowy day at home, but even more fun at a party. Guests love the interactivity and the ability to create their favorite cooca concoction. Try it at a winter engagement party, a SuperBowl bash, or a birthday party.
Set out some mugs.
These celebrity-designed mugs are not only whimsical, but they also help raise money for Whatever it Takes, a charity to raise money to combat the most pressing issues of the 21st century.
Celebrity-designed mugs available at Neiman Marcus
Pillivuyt has such classic tableware. These extra large mugs are no exception — and would leave plenty of room for making the perfect cocoa creation.
Pillivuyt Eden extra large mug, available at Geary's
Make a few batches of hot chocolate.
A batch of regular hot cocoa for the base is a great place to start. This recipe for Creamy Hot Chocolate from Epicurious would be perfect. I’d recommend offering a couple of other bases, as well, like white hot chocolate or peppermint hot chocolate.
Provide some add-ins — offer both liquid and dry.
Dry:
Crumbled peppermint sticks
Marshmallows
Chocolate-covered marshmallows (like these from Bissinger’s)
I’ve always been a big fan of the “wedding wish” idea at weddings. Instead of a guest book, set out little note cards for guests to write advice, wishes, or a special memory for the bride & groom. The wishes can be dropped in a beautiful vase or other container that complements the wedding decor. While simple slips of paper would suffice, I do love Martha Stewart’s idea of creating pre-made “conversation starters” for guests to write their wishes on. Martha has made this one super easy with templates in several different colors. After the wedding, having the sweet wishes to read over and over again is far more interesting than just a book full of names!
This fun idea need not be used exclusively at weddings. Why not collect wishes at an engagement party, anniversary, or other major milestone? The “wish station” can add an interactive element to any party.
I came across these playful, fun invitations by Checkerboard today. How fun would these be for a SuperBowl party? I love how the invitation comes complete with an origami football, football field, and bright yellow upright — getting folks in the competitive spirit even before the Big Game!
I am so excited to be a guest blogger on the fabulous new blog, DC Ladies, which covers wedding trends to restaurant reviews to interior design all from DC bloggers. My first guest post on the site deals with the top five trends in entertaining for 2010. I’ve posted it here also. Be sure to visit DC Ladies often!
Casual entertaining takes center stage in 2010.
This year I’ve heard from many people that their New Year’s resolution is to entertain more. Opening up one’s home is not only a gesture of hospitality and graciousness, but it also provokes an intimacy that can’t be had at a noisy, crowded bar or restaurant. Around the table, we have real conversations and authentic community –- things that everyone seems to be craving right about now.
At-home entertaining doesn’t need to be daunting or overwhelming. Simple food and casual presentations are all it takes to create a comfortable, chic atmosphere. As we look at entertaining in 2010, one of the most commonly cited and important trends is locally-sourced and sustainable foods. Here are five more trends I’m seeing for the year ahead:
1.) Micro courses.
Outlandish portions are out the window. Smaller, more manageable plates allow guests to savor the ingredients and enjoy the taste and flavor of each dish. Courses need not be complicated (think mac-n-cheese served in a demitasse cup); a series of several simple offerings creates variety and livens the mood. Finish the meal with a sampling of bite-sized desserts.
2.) More sweet treats.
Dare I say it? Cupcakes are so 2009. Move on to the new trends in satisfying sweets: whoopie pies (gooey marshmallow sandwiched between chocolate cakelike cookies) and homemade marshmallows in every possible flavor.
3.) Potluck dinners.
They’re certainly economical, but potluck dinners can also be stylish, sophisticated, and fun. Ask each guest to prepare a dish featuring the same ingredient a la Iron Chef. Or have everyone cook a dish from the same cookbook (Thomas Keller’s new Ad Hoc at Home cookbook would be perfect) and compare notes on the preparation.
We’re done with crazy, over-the-top cocktail concoctions. And energy drinks? Those should not come within fifty feet of a highball glass. A well-stocked bar in 2010 will include classic spirits and fresh, natural ingredients — things like organic agave nectar, freshly-squeezed Meyer lemon juice, or homemade grenadine (recipe via cocktail expert Jeffrey Morgenthaler.). Cheers!
5.) Casual chic wins over stuffy and formal.
Put away your Haviland china. Formal entertaining is out in 2010. Instead, think no-iron organic cotton napkins and bright white dinner plates. Casual is in.
All these trends speak to an appetite for simplicity and community in 2010 and a desire to shift our investments toward things that last -– like spending time at home with friends and family.
I hope everyone had a wonderful holiday season! My vacation ended yesterday and as such I am easing back into work and to blog posting.
This time of year is the time for lists and reflection, so it seems only fitting to look back at some of the most popular Rex & Regina posts over the last year. These popular posts reflect the three main categories regularly featured on the blog: weddings, social events, and at-home entertaining.
1. First on the list is the series dedicated to Julia Child and the release of the movie, Julie & Julia. The series included my humble review of the movie, information about Julia Child’s kitchen at the Smithsonian, Julia-themed party ideas, and other Julia resources.
"Cheers" wine gift bag, available from The Craft Pantry on Etsy
4. Napkins are a perennial topic for entertainers. This two-part series looked at eco-chic entertaining with napkins. The first post talks about the beauty and practicality of napkin rings and the second looks at just how cool cloth cocktail napkins can be.
Leontine Linens RIley Cocktail Napkins
5. Cupcakes were all the rage in 2009, but artisan chocolates were the new dark horse in sweet treats.
Fleur de Sel Chocolates from Recchiuti
6. A good host is always prepared for overnight guests and the tips in this next post provide a good checklist.
Silver Bamboo Clock from Williams-Sonoma Home
The final four popular posts on the list are all wedding-related.
7. I get a lot of questions about children at weddings — whether to invite them, how to entertain them… This post provides some helpful tips on the subject.
Photo courtesy of Karine Aigner Photography
8. Another question I regularly answer is the difference between escort and place cards — an important distinction.
Escort cards, photo courtesy of Baltazar Photography
9. Weddings are a great time to collect wishes and advice from friends and family. This post provided some creative ways to do just that.
Wish guest book; photo courtesy of CB Photography
10. A great way to extend hospitality to your wedding guests is to offer them a gift bag upon arrival at the hotel. This post outlined the elements of the ultimate gift bag.
City Out-of-Town Totes available at Blissweddingsmarket.com
Man, I cannot wait for Christmas! Just two days away now. It’s also my husband’s birthday so we have a lot to celebrate! When the 25th passes, however, we will be on to the next celebration: welcoming in the new year.
On the Rex & Regina blog the last couple of days we’ve been outlining the elements of one of the best ways to ring in the new year: hosting a cocktail and dessert party at your home. Part One focused on decadent desserts; Part Two on cocktails appropriate for the occasion.
Today, we’ll turn our attention to details for the party: decor, favors, and other flourishes to create an exceptional party for your guests.
Favors
Surprise your guests with a parting gift as they leave at the end of the evening. A 2010 calendar would be particularly fitting and I love this option from Paper Source:
Paper Source 2010 Mini Calendar
Single-serve bubbly is another clever favor. Coppola Winery produces a Blanc de Blanc in an adorable can — yes, I said can — perfect for sipping. Pommery’s quarter bottles, POP, are another great option and each one comes with its own straw.
Package the bubbly in a fun bag or other container. Just make sure your guests save the favor for later and don’t sip and drive…
Sofia Mini Blanc de Blancs
Pommery POP champagne
Decor
For New Year’s Eve I like to stick to one of two color palettes: greys and silvers or gold — each with touches of white or cream.
I love these glassware options which I think would be perfect for a New Year’s soiree:
starburst glasses from Haus Interior
Celebration flutes from Neiman Marcus
Kim Seybert’s tabletop collections are some of my all-time favorites. I adore the gold trimmed napkins, though any of the gold linens below would be so festive:
A sampling from Kim Seybert's holiday collection
Leontine Linens are stunning. Their Charles style would be beautiful monogrammed in a cocktail napkin size.
Custom hemmed napkins in coffee linen with two-tone embroidered Charles monogram from Leontine Linens.
Other Creative Touches
Play the Best of 2009 Game. Invite guests to vote for their top movie, book, song, TV show, or other pop culture category for 2009. Each guest should write one nomination in each category on a card and post it to a bulletin board. After all are posted each guest should receive small stickers (one for each category) to vote for their favorite, by applying the sticker to the card of their choice. Voting can take place throughout the evening with the top vote getters announced before midnight. The “owner” of the winning items can receive a prize.
You must, you absolutely must make sure that Auld Lang Syne plays at the stroke of midnight. You might even want to print out the lyrics in festive font on some heavy paper so all your guests can sing along.
Noisemakers are also a must. Check out eBay for vintage noisemakers which will not only be more interesting than current day models but will also make great conversation pieces. And there’s really nothing wrong with those standard silver foil horns, either. Like this one from Amazon:
New Year’s Eve is just around the corner and what better way to celebrate with friends than by hosting a fabulous cocktail party featuring desserts and cocktails?! Yesterday, we covered decadent desserts, the cornerstone of party’s menu. Today, we’re suggesting some spirited beverages to serve to guests.
Nothing says New Year’s Eve like champagne, so regardless, stock up on a sufficient supply of bubbly for the party. Rosé champagne (Veuve Clicquot Brut Rosé is a personal favorite) is particularly festive. I am also a huge fan of prosecco, a nice alternative to champagne.
Veuve Clicquot Brut Rosé
It’s no secret that Rex & Regina is a huge fan of punches. New Year’s is the perfect time to break out the punch set for not one but two punch-bowl-worthy beverages: sparkling pomegranate punch and eggnog.
Sparkling Pomegranate Punch recipe from Food & Wine
INGREDIENTS
3 tablespoons sugar
1 cup pomegranate juice
Two 750-milliliter bottles sparkling wine, chilled
3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
2 oranges, thinly sliced crosswise
1 cup diced fresh pineapple (1/2 inch)
1/4 cup pomegranate seeds
Ice cubes, for serving
DIRECTIONS
In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.
INGREDIENTS
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
DIRECTIONS
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.
Cook’s Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
If punches aren’t your thing, mix up a pitcher of a classic cocktail instead. Or better yet, gather the ingredients for a few different cocktails and post a menu of the choices for guests to peruse.
post a "drink menu" to share what specialty cocktails are on the menu
French 75 is my cocktail of choice these days. Sidecars and Manhattans are other classics both of which have surged in popularity in recent years.
DIRECTIONS
Fill a cocktail shaker with ice. Add the Cognac, lemon juice and Simple Syrup and shake well. Strain into a chilled martini glass, top with the Champagne and garnish with the lemon twist.
Holiday season is drawing to a close. Chances are your gifts are purchased, the house is decorated, and your menu is complete. So now its time to turn our attention to the next soiree of the season: New Year’s Eve.
Celebrating New Year’s Eve at home is such a fashionably chic way to ring in 2010. I can think of no better way to kick off a brand new year than by extending gracious hospitality to close friends.
One of my favorite ways to celebrate New Year’s Eve is hosting a cocktail party featuring decadent desserts and delicious drinks. Often, dinner parties on New Year’s drag on a little too long (if you start at 7:00 p.m. with dinner, you have five hours to pass before the stroke of midnight). Starting a bit later and serving dessert and drinks seem just right.
Over the next few days, I’ll share some tips, ideas, and trends for hosting a chic, comfortable New Year’s Eve cocktail party. We’ll cover dessert recipes, drink ideas, decor, and other elements of a New Year’s party friends will be talking about for years to come.
Today we’ll start with some decadent desserts, the cornerstone of the menu:
Cheese platter — for those who may not have a sweet tooth, a cheese platter is a wonderful alternative. Compose your platter with a variety of tastes, textures, and types of cheeses. Include at least one blue, triple cream, and hard cow or sheep’s milk cheese. Locally, Balducci’s and Cowgirl Creamery are two great sources for cheese.
Chocolate candy assortment — Visit a local, artisanal chocolatier in your area and purchase a sampling of classic chocolates to serve on a small tiered platter. My new favorite source for such treats: The Sugar Cube in Alexandria, VA. They offer amazing chocolates by the pound; the hardest part will be choosing which ones to get!
Champagne gelatin with peaches and plums — This grown-up version of jello shots is sure to please.
Champagne gelatin with peaches and plums, via Martha Stewart Living
Tiramisu Eggnog Trifle — maybe it’s the Italian girl in me, but I can never pass on tiramisu. And with a bit of eggnog, this twist on the Italian classic makes it all the more seasonal.
Tiramisu Eggnog Trifle
Stay tuned for the next installment of this series which will focus on noteworthy New Year’s cocktails.
I subscribe to a lot of e-newsletters, feeds, e-zines… you name it. One of the ones I always look forward to seeing pop in my inbox is GOOP, actress Gwyneth Paltrow’s digital collection of food, beauty, and lifestyle tips and trends. The posts are always novel, pleasantly practical, and generally inspiring. Today’s post particularly caught my eye as it featured amazing winter recipes from Big Little Get Together, a chef service in NYC. All I can say is,
What.
Could.
Be.
Better.
Than.
Eggnog.
Popsicles????
I can’t wait to try them!
eggnog popsicles (via GOOP, recipe from Big Little Get Together)
Eggnog Popsicles
Yield: a dozen popsicles
½ pound cream cheese
1 ½ teaspoons lemon juice
1 ½ teaspoons cinnamon
1 ½ teaspoons nutmeg
1 cup sugar
pinch of kosher salt
2 tablespoons brandy
2 tablespoons bourbon
2 cups heavy cream whipped until just stiff
Beat the cream cheese in a standing mixer or with a whisk until completely smooth. Thoroughly stir in all of the remaining ingredients except for the whipped cream. Fold the whipped cream into the cream cheese mixture. Fill popsicle molds with the mixture and allow to set and freeze for at least two hours (if you don’t have popsicle molds, you can use paper cups and popsicle sticks). The texture will be semifreddo-ish.
Get your bridesmaids or girlfriends together and do one of the most “girly” things you can do: go shopping for lingerie!
