Innehållsförteckning för Holiday Bliss 2020 från Victoria

Dear Friends After our December wedding, my husband and I began collecting silver sleigh bells inscribed with the date of our anniversary. These sterling keepsakes ring out cheerful greetings this time of year—their delicate tinkling heralding the arrival of Christmas and their gleaming visage serving as the key element in our Yuletide décor. In this special Victoria Classics issue, we celebrate the colors of the season. It brings such joy to see how homeowners convey their unique personalities and passions through curating lovely interiors and then adding festive adornments. Along with the timeless combinations shared in Tidings of Red & Green on page 9 and Gilded Splendor on page 81, discover alternative schemes, including the whisper-soft pastels showcased in A Gentle Glow on page 43. Dressed in a variety of…

Built in 1906 for the first permanent, year-round resident of this scenic mountaintop community, the beautiful sandstone house had all but lost its luster when Lisa and Scott Maclellan purchased it at auction in 2009. The once-grand structure had been converted to apartments in the 1930s and required a two-year renovation to restore it to its former glory. Terry Barker, senior partner of River Street Architecture, helped the couple turn an empty shell into a breathtaking residence, complete with Corinthian columns, a second-floor balustrade, and a circular staircase. Furnishing the home was a true labor of love for Lisa, who made all the design choices. She searched the country for the carved marble mantels, period mirrors, and exquisite chandeliers that give the mansion its French flavor. The dining room chairs…

Espresso and Amaretti Semifreddo Makes 6 (8-ounce) servings ½ teaspoon unflavored gelatin6 tablespoons water, divided1½ cups heavy whipping cream6 tablespoons brewed espresso½ cup granulated sugar¼ teaspoon salt6 large egg yolks1 cup crumbled amaretti cookies½ cup cocoa nibs 1. In a small bowl, sprinkle gelatin over 1 tablespoon water, and let soften for 5 minutes. 2. In a medium bowl, beat cream with a mixer at high speed until soft peaks form; cover and refrigerate. 3. In a small, heavy-bottom saucepan, whisk together espresso, sugar, salt, and remaining 5 tablespoons water. Bring to a boil over medium heat, stirring occasionally, until sugar is dissolved. Continue to boil until mixture registers 240° on a candy thermometer, about 10 minutes. Add gelatin mixture, and whisk to dissolve. 4. In a separate medium bowl,…

Although it is a common temptation at Christmastime to be extravagant with decorations, staying true to the essence of a home’s design theme may be even more impactful. For the owners of a 1920s gray stone residence, simply enhancing everyday interiors with subtle but beautiful trimmings was the perfect compromise. Residential designer Mark Kennamer is known for his masterful mix of antiques and modern furnishings, as well as for his ability to layer textiles and rugs. He has worked with these clients for ten years and has not only designed the interiors for two houses, but creates the seasonal embellishments as well. Rather than employing a one-size-fits-all approach, he has tailored the Christmas décor to match the scheme for each room. Because the dwelling is surrounded by mature hardwood trees,…

It was a Sunday afternoon in 1992 when interior designer Jan Cash and her husband, Stan, found their most beloved objet d’art. The pair had just arrived in Munich for a tour of Germany and, eager to become oriented, set out to walk the quiet streets. Without a map to guide them or an itinerary to limit their wanderings, the outing took on a dreamlike quality as the pair became immersed in the ancient city’s beauty. As they passed an antiques shop, an exquisite angel displayed in the window took Jan’s breath away. She wanted to purchase it, but the store was closed, and she doubted they would ever stumble upon the location again. To her relief, Stan led her back the next morning, and a kindly shopkeeper explained that…

CREDITS CONTRIBUTING PHOTOGRAPHERS KIMBERLY FINKEL DAVIS: page 79 JANE HOPE: page 11 GEORGIANNA LANE: page 46 PIERRE NICOU: page 31 MARCY BLACK SIMPSON: cover and pages 9, 11–12, 19–27, 31–32, 43–55, 60, 71, 73–78, and 84–90 CAROLINE SMITH: page 12 KATE SEARS: page 59 CONTRIBUTING STYLISTS COREY AMARO: page 31 MISSIE NEVILLE CRAWFORD: pages 41–42, 71, and 75–78 MARY LEIGH FITTS: page 55 LINDSAY KEITH KESSLER: page 79 YUKIE MCLEAN: pages 45, 47–54, and 59 CONTRIBUTING FOOD STYLING AND RECIPE DEVELOPMENT CHANTEL LAMBETH: page 79 AIMEE BISHOP LINDSEY: pages 55–56 REBECCA TREADWELL: pages 69–70 and 95–96 LOREN WOOD: pages 27–28, 41–42, 45, and 55–56 WHERE TO SHOP & BUY Below is a list of properties and companies featured in this issue. Items not listed are privately owned and are not for…

The bright colors and charming patterns synonymous with tableware and home décor company Vietri began with a dream. In May 1983, sisters Susan and Frances happily accompanied their mother, Lee Gravely, on a much-anticipated journey. Less than a decade prior to their family excursion, Lee had clipped an article about the luxurious San Pietro Hotel in Positano, located along Italy’s breathtaking Amalfi Coast. Envisioning a trip to the magical destination and careful planning eventually saw the three dining at the hotel. Captivated by the restaurant’s colorful dinnerware, they set off for the nearby town of Vietri sul Mareto meet the artisans. An immediate friendship developed among the three Southern women and the Italian craftspersons whose work they had admired. The Gravelys returned home with a hodgepodge of handmade pieces featuring…

Crêpe Cake with Coconut Filling Makes 1 (8-inch) cake 9 large eggs, room temperature and lightly beaten1¼ cups half-and-half1¼ cups coconut milk2 teaspoons vanilla extract1½ teaspoons coconut extract2¼ cups all-purpose flour½ cup granulated sugar1½ teaspoons salt9 tablespoons unsalted butter, melted and cooled, dividedCoconut Filling (recipe follows)Garnish: confectioners’ sugar, coconut curls 1. In the container of a blender, place eggs, half-and-half, coconut milk, vanilla extract, coconut extract, flour, granulared sugar, and salt; process until combined. Strain mixture through a fine-mesh sieve into a bowl; discard solids. Cover and refrigerate for at least 30 minutes. 2. Heat an 8-inch nonstick skillet over medium heat. Add 1 to 2 tablespoons melted butter to coat bottom of pan. Spoon ⅓ cup batter into skillet; cook for 45 seconds to 1 minute. Using a spatula,…

Creamy Goat Cheese Blancmanges Makes 24 servings 1¼ cups cold skim milk1 tablespoon unflavored gelatin1 cup nonfat half-and-half6 ounces goat cheese¼ cup honey substitute*1 vanilla bean, split lengthwise and scraped, seeds reserved1 cup sugar-free apricot jamGarnish: ½ cup chopped walnuts, toasted 1. In a medium saucepan, pour milk and sprinkle gelatin over top. Let rest for 10 minutes. 2. Bring milk mixture almost to a boil over medium heat and simmer, stirring often, until gelatin is melted, 1 to 2 minutes. Let cool slightly. 3. Whisk in half-and-half, goat cheese, honey substitute, and reserved vanilla seeds. Divide evenly among 24 (2-inch) moulds. Cover each with plastic wrap. 4. Refrigerate until set, about 2 hours. 5. Microwave jam on high in 30-second intervals until melted. Drizzle melted jam over chilled blancmanges.…

Flourless Chocolate Cake with Chestnut Cream Diplomat Makes 1 (8-inch) cake 2½ (4-ounce) bars semisweet chocolate, chopped1 cup unsalted butter, diced1½ cups granulated sugar½ cup prepared chestnut cream*6 large eggs2 teaspoons vanilla extract¼ teaspoon ground cinnamon¼ teaspoon salt½ cup unsweetened cocoa powder, sifted4 cups Chestnut Cream Diplomat (recipe follows)Garnish: fresh cherries, grated chocolate 1. Preheat oven to 375°. Coat an 8-inch round cake pan with baking spray; line bottom of pan with parchment round, and coat again. 2. In a medium heatproof bowl, combine chocolate and butter. Set bowl over a pan of simmering water, being careful not to let bowl touch surface of water. Cook over medium heat, whisking until melted and smooth. Remove from heat. Add sugar, chestnut cream, and eggs, whisking until combined. Add vanilla extract, cinnamon,…

“ALL WE NEED IS THE AWARENESS OF HOW BLESSED WE REALLY ARE.”—Sarah Ban Breathnach “WINTER CAME DOWN TO OUR HOME ONE NIGHT QUIETLY PIROUETTING IN ON SILVERY-TOED SLIPPERS OF SNOW, AND WE, WE WERE CHILDREN ONCE AGAIN.”—Bill Morgan, Jr.…

Orange-Rosemary Cake Makes 1 (9-inch) cake 2¼ cups granulated sugar2 tablespoons chopped fresh rosemary1½ cups butter, softened5 large eggs1 teaspoon vanilla extract3½ cups all-purpose flour1 tablespoon baking powder½ teaspoon baking soda¼ teaspoon salt1¼ cups whole buttermilk1 cup sour creamOrange–Cream Cheese Frosting (recipe follows)Garnish: Mandarin orange sections, fresh rosemary 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. 2. In the work bowl of a food processor, combine sugar and rosemary; process until rosemary is finely chopped. 3. In the bowl of a stand mixer, beat butter and sugar mixture at medium-high speed until fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. 4. In a medium bowl, stir together flour, baking powder, baking…

“I love natural materials and can’t stand skimpy garlands,” says interior decorator D. A. Tynes (a.k.a. Dawn Ann). “You really need to honor the scale and proportion of your rooms and work to create that perfect balance, even with holiday décor,” she adds. A visionary with a trained eye for design, D. A. has been practicing her skills on a broad level for more than twenty years. Her repertoire includes full-service commercial and residential jobs, as well as top-to-bottom showhouse projects. D. A.’s sense of style is cleverly articulated throughout her own home, where the expansive spaces command embellishments of significant magnitude. “I’ve been dabbling in decorating my whole life,” notes the former economics graduate, who later returned to college to study interior design. “I’ve watched my tastes evolve over…

Cardamom-Coffee Crème Brûlée with Caramelized Figs Makes 8 servings 2 cups heavy whipping cream2 cups half-and-half10 cardamom pods, crushed⅓ cup espresso coffee beans1 vanilla bean, split lengthwise, seeds scraped and reserved8 egg yolks1 cup granulated sugar, divided⅛ teaspoon salt10 to 12 fresh figs, halved lengthwiseGarnish: chopped salted pistachios 1. In a medium saucepan, combine cream, half-and-half, crushed cardamom, coffee beans, vanilla bean seeds, and vanilla bean pods. Bring to a boil over medium-high heat. Remove from heat, and let steep for 30 minutes. Strain mixture through a fine-mesh sieve into a medium bowl, discarding solids. Skim and discard any foam from surface of custard. 2. Preheat oven to 325°. 3. Return custard to saucepan; heat for 5 minutes over medium heat. 4. In a large bowl, whisk egg yolks, ½ cup…