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Entertaining

Holiday decorating is about so much more than per-sonal style. All your decorations and embellishmentsare infused with memories and emotions.

Most retailers are good at catering to all Christmasstyles, from vintage ornaments that rustle up feelingsof nostalgia, to more minimal items that hint at theholidays without being over-the-top ostentatious.

Whether you are decorating your first home orcondo or you’re looking for fresh ideas to incorporatewhat you have, here are some holiday decoratinghints.

Trends alertTrends we’ll beseeing this year in-clude what de-signer and lifestyleexpert JanetteEwen refers to as“the enchantedforest.”

This look is in-spired by classicchildren’s bookslike The Chroni-cles of Narnia andThe Secret Garden.“A nod to the late1800s/early 1900sis reflected in thefollowing ele-ments: mixed me-tallic; holidaygreenery — moss, wood and natural elements; pearlsand crystals; muted natural tones with soft colours asaccents; twinkle lights; and vintage, turn-of-the-cen-tury decor elements (like oranges decorated withcloves),” she says.

LED lights are another trend identified by Ewen,who makes note of the innovative AppLights thatallow you to control the display from your phone.

“LED is allowing consumers to create their ownlight shows and professional-looking displays,” sheexplains.

Ewen’s own tastes, when asked to pick a favourite,lean toward a couple of interesting, yet disparatestyles. “I love two looks, both very different: a mid-century modern Palm Springs-styled Christmas anda rustic, woodland holiday.”

TARA NOLAN SPECIAL TO THE STAR

HOME DEPOT

DECORATING continued on R2

PAIRED TOPERFECTION

Wines that suitevery palate, R6

SATURDAY, NOVEMBER 26, 2016 SECTION R ON ON1

Ugly sweater parties have hit pandemic levels,sit-down dinners are for eight guests or less,and open houses are too unpredictable. Ifyou’ve been tapped to host a holiday to-do andwant to break with convention, consider thesethree fresh party ideas. DIY and party-plan-ning guru Lynzie Kent — owner of Love byLynzie Events + Design, a Toronto-based eventplanning company, and host of Post My Partyon Makeful TV — offers her expert tips to makeeach event a win.

The idea: July in DecemberEschew all sweaters, not just the garish ones,and throw a summer bash. Hot-weather cloth-ing is mandatory and the menu must scream“weekend barbecue,” not “winter is coming.”Yacht rock tunes are recommended.What to eat: I recently planned an event likethis for an episode of Post My Party. We servedrosemary, grilled pineapple and bocconciniskewers. We made light, fluffy pineapple cup-cakes and roasted thin slices of pineapple in theoven to create pretty yellow flower toppers foreach cupcake. We also hollowed out pineapplesand served mixed rice dishes right in them.What to drink: Classic pina colada is a must.Jimmy Buffett is already singing about them,so if you are playing that kind of music, peoplewill be craving them.

Turning the partyon its headThrow your guests for a loop whenthey show up on your doorstep

Hollowed out pineapples with mixed rice fitwith the July-in-December tropical theme.

LYNZIE KENT

JACLYN TERSIGNI SPECIAL TO THE STAR

UNPREDICTABLE continued on R3

> NEW IDEAS

The holidays — time to serve time-consuming,fussy appetizers, right? But what if you’re outof time and hungry guests are arriving on yourdoorstep any minute?

“If you don’t have time to pull out all the stopsduring the holidays, don’t sacrifice that es-sential quality time with your favourite peo-ple,” says Annabelle Waugh, a Toronto-basedrecipe developer and culinary instructor. “Youcan still look like a hero by jazzing up store-bought elements and giving them your per-sonal spin.”

Your first and easiest option: a roundup ofdeli-section favourites. “You can make an epiccheese board by adding store-bought chutneyor jelly, crackers and toasts,” says Waugh. “In-clude some interesting deli meats, a few anti-pasto items from the deli, fresh grapes, figs orMedjool dates, and toasted nuts. It takes lessthan 10 minutes!”

Easy apps forimpromptu guests

APPETIZERS continued on R6

Whip up these flavourful favouriteswhen you have just minutes to spare

TINA ANSON MINESPECIAL TO THE STAR

Button mushrooms with olive oil and herbswill warm your guests up.

ISTOCK

> THE EATS

Deckinghallsyour

> SPRUCE UP

Holiday decor at the Old StoneInn incorporates elements ofthe enchanted forest look.

MAGDA M

Home Depot’s HaydenHalf Tree has the backlopped off so it fitsperfectly in a corner.

On-trend ‘enchanted forest’ look isinspired by classic children’s stories

R2⎮TORONTO STAR SATURDAY, NOVEMBER 26, 2016 ON ON1

HOLIDAY ENTERTAINING

Whether your style is nostalgic,whimsical or traditional, outdoorholiday decor always includes a littlemagic. Maybe you have a grand frontentrance, maybe a balcony — eitherway, here are ideas for this year’sholiday display.

Outdoor colour combosYou can’t really escape reds andgreens at this time of year. However,garden designer Crystal Godfrey ofSecret Gardens by Crystal says she’sseen a minimalistic style grow inpopularity. Her clients want to sim-plify their Christmas decor, perhapsto offset their busy, hectic lives andthe stresses the holidays can bring.This means “cabin in the woods,”natural hues, such as browns, beiges,greens and just a hint of red.

“We try to add extra interest withvaried evergreen colours and tex-tures, interesting branches and ber-ries, with simple white mini lightsand some textiles, like burlap or plaidribbon,” she explains.

On the other hand, the Hubbards,N. S.-based green thumb has seen adifferent trend: “Basic blacks, mixedwith super bright greens and reds —it kind of reminds me of a ‘Grinchthat stole Christmas’ look,” she says.

Outdoor lightingWhile string lights are still a quintes-sential look, you’ll find more innova-tive options on store shelves. Netlights are a great way to get even,overall coverage on a small tree orshrub. And LEDs have evolved to thepoint where you can control themwith your cellphone. At Home De-

pot, for example, you’ll find Ap-pLights, which allow you to tailoryour light show with different col-ours and effects.

“Warm white lights remain themost popular, but we use colouredlighting where the design calls for itand it is especially popular with chil-dren,” says Godfrey, who likes to putspotlights in pots to light up interest-ing branches.

Outdoor arrangementsThere are myriad options for out-door arrangements. You can get cre-ative and assemble one yourself, buy

a pre-made arrangement or reallysimplify things and buy a faux potted,pre-lit Christmas tree or topiary,such as the ones being displayed atRona this holiday season.

“I like to use a combination of liveevergreen shrub with boughs,branches and berries,” says Godfrey.

“After the holidays are over, theboughs can be removed, leaving justthe living shrub, which can be left inthe pot for the duration of the winterfor extended interest.”

Outdoor accessoriesWreath designs run the gamut from

the traditional evergreen look —whether it’s alive or plastic pre-strung with lights — to a more mini-malist feeling.

Indigo has a pre-lit birch wreath inits holiday decor roster, one thatcould probably remain hung wellpast the holidays. Simple items, suchas lanterns, can be placed on a stoopor balcony. Godfrey uses battery-op-erated candles to her displays to addwarmth and charm.

Garland can also be au naturel orfaux, like the one created by Gluck-steinhome for the Bay adorned withmini lights, apples, berries and

pine cones. “I have a wonderful gal that I rely on

to make the basic garland for me,”says Godfrey.

“We then add in assorted colourfulevergreens, berries, cones and otherornaments to fill it out and to helpcontinue a chosen theme — we dothe same with the wreaths and wemake our own swags.”

And chalkboard signs have becomea popular item.

Godfrey says you can change upyour greeting throughout the holi-days. What a great way to welcomeguests.

Inspiration for this year’s outdoor holiday displaySetting a festive mood startswith exterior lights, wreathsand welcoming messages

TARA NOLAN SPECIAL TO THE STAR

You can assemble outdoor arrangements yourself, buy pre-made versions, or opt for faux, potted pre-lit trees.RONA HOME & GARDEN

> ON THE OUTSIDE

Remove bows and other decor afterthe holidays, and this outdoorplanter will last through the winter.

CRYSTAL GODFREY

Adding a strand of lights to analready existing outdoor planterinstantly creates a holiday feel.

HOME DEPOT

Lighting can play a starring role inhow you set your holiday mood.There’s that cosy-up-by-the-fire-with-a-hot-chocolate feeling aftercoming in from the cold, an extrabright illumination necessary forsuch to-dos as gift-wrapping andcard signing, perhaps a soft glow forcarolling around the piano, and thenthere’s that bright, festive, make-merry vibe that can be associatedwith perhaps an ugly sweater partyor a family gift exchange.

If you’re looking to do more thanmerely untangle your current stringsof Christmas tree lights, considerthese tips to kick your lighting gameup a notch.

“One of the most interesting trendsI am seeing, is an increase in detail oflighting in general,” says Ottawa-based Ulya Jensen, owner and prin-cipal designer of Ulya Jensen Interi-ors. “People are putting more per-sonality into their lighting then everbefore: We used to see very plain,nondescript lights, where now thelighting is becoming the focal pointwith a story.”

Jensen says the popularity of vin-tage lights continue to be at the fore-front of lighting trends, with that in-

dustrial, mid-century modern lookalso being prevalent. Steel and cagedlights, as well as vintage dome lightsin coloured metals and mixed mediawith reclaimed wood and iron arealso all quite popular.

When it comes to a holiday party,you can work among several roomsto set several different moods.

For example, in the kitchen, wheremany will inevitably congregate, youwant it to be bright and festive andconducive to being able to see whatyou are doing as you mix drinks andput together your appetizer platters.In other rooms, you’ll want more of acosy warmth.

Jensen recommends overhead

lights that you can dim, as required,coupled with tabletop LED candlesand other decorative lighting pieces.

“Try filling a hurricane vase withLED battery string lights,” she rec-ommends. “This creates a twinklycentrepiece.” (Many of these minia-ture strings now come battery oper-ated, eliminating the need for exten-sion cords.)

Candles on mirrored trays can alsoenhance existing lighting, accordingto Jensen, as the mirrors will reflectthe light.

Some well-known lighting brandshave come out with different bulboptions for everyday use and the hol-idays are the perfect time to intro-

duce those, as well.The new Philips SceneSwitch LED

light bulb, for example, allows you toadjust the light’s settings — withoutneeding a traditional dimmer switch— depending on the task you’re do-ing. You can choose from a soft white,daylight or warm glow. These areavailable at Home Hardware andHome Depot.

And GE Lighting has unveiled RE-VEAL light bulbs (available at Wal-mart and Lowe’s), which are energy-saving LEDs designed to enhancecolour and details, perfect for show-ing off your decorations.

Jensen has a few other tips fortweaking your lighting for the holi-

days. “As we are inside and want to becosy, try switching up your lamp-shades for black or navy, or shadesthat have a gold or amber lining,” shesays. “This creates a very cosy, so-phisticated lighting effect.”

Jensen also suggests supplement-ing the lighting you have with op-tions in other key locations in aroom. For example, if you have lots ofoverhead light, use floor lanternswith groupings of battery-operatedcandles in the lower portions of yourspace. “Layered lighting is also key,”says Jensen, who recommends sup-plementing existing lights withstring lights, lanterns and even col-oured glass shades to add a festivehue to a room.

String lights have come a long wayin recent years. Edison lights withthose visible filaments continue tobe popular and there are also greatthemed lights, such as the silver bo-hemian lights (among other styles)offered by retailers like Indigo.

You can add these across the man-tel of a fireplace, around doorways ora banister, and of course, around thetree. These miniature lights can beall white or a rainbow of colour.

There are lots of great pre-lit treeson the market that can also make agreat statement in a room, such asthe more modern, pre-lit birch treesavailable at HomeSense.

Lights that are controlled by yourcellphone, such as AppLights, are an-other innovation that will likely beadded to many a homeowner’s col-lection this year.

Available at stores like Home De-pot, you can program your own col-ours and light show to set the mood.

“Being able to pre-set lights tobrighten or dim at any time of the dayis very handy, especially for the ener-gy conscious during the holidays,”says Jensen. “It’s just one more waytechnology can help us.”

> AMBIENCE

Lighting it up onthe inside Control the mood of yourhome over the holidays

TARA NOLAN SPECIAL TO THE STAR

Lit up birch trees, from HomeSense, seen in the background, add a holidayfeel and some light to a room.

HOMESENSE

Add Indigo’s Silver Bohemian LED10-Light Indoor Strand across afireplace mantel, around doorwaysor a banister, or along a tree.

INDIGO

The Philips SceneSwitch LED bulblets you adjust the light’s settingswithout using a traditional dimmer.

PHILIPS

If rustic is your thing . . .Natural accents are very popularright now, even in regular home de-cor.

Outdoor elements can be broughtindoors to adorn centrepieces, gar-land on a mantel or staircase, andeven your Christmas tree.

“I love bringing in antique touches,so to elements that you may alreadyhave at home, like a candelabra, I willadd tons of moss, wood and pinecones,” says Ewen. “It’s a rustic, out-doorsy, woodsy blend. I also love bur-lap bows and antiqued-looking orna-ments.”

Michaels offers a few styles of bur-

lap ribbon and Rona Home & Gar-den has created some great rusticornaments made from wood andburlap for tree trimming.

Other stores, have interpreted that“cosy cabin” look in a variety ofitems, from Simons’ tartan deercushion to Roots’ checkered, lum-berjack-style hot water bottle coversand tea towels.

A contemporary feel Modern holiday palettes often re-flect what’s happening in the worldof paint. SICO, for example, identi-fied a few trendy colour combos, in-cluding “rich brown mixed withblue-green, burgundy or mustard,earthy green and ivory paired with

terracotta, and midtone blue cou-pled with grey and highlighted withdark metallics.” The paint brand rec-ommends painting your mantel anunexpected hue and adding a pop ofcolour to a banister before the gar-land goes on.

Ewen adds that icy blue and silverwith slightly geometric shapes al-ways look fresh and modern. “Avoidtoo much greenery in this look,” sheadvises. “For example, with wreaths,keep it about the sparkle — it looksmore contemporary.”

Indigo has some lovely, glittery,modern ornaments, as well as win-ter-white decorations and kitchenaccessories, such as a mug and teapotwith a gold and silver “winter berry”

motif, and candles in metallic tins.

For a classic lookThere is a timelessness quality to somany decorations, especially thoseyou lovingly unwrap each year. “Youcan’t go wrong with classic glass or-naments,” she says. “Pile them up ona cake stand or in a rustic silver bowlfor a classic, chic and timeless look.”

Many retailers, such as Drake Gen-eral Store, and makers, like thosewhose work can be found on Etsy.ca,have adeptly captured that “old isnew again” feeling in ornaments anddecorations.

MinimalismWith more people living in small

spaces and condos, being a minimal-ist may be more about practicalitythan style. Regardless, there are stillways to add a dash of festive flavourto your space without taking up toomuch of your actual square footage(and later, storage space). “Embracemid-century modern shapes andconsider styling unexpected placeslike a bookshelf,” recommendsEwen.

And check out big box and depart-ment stores for smaller versions offaux trees. Home Depot, for example,is offering what is called the HaydenHalf Tree exclusively through itswebsite. The back has been loppedoff so that it fits perfectly in the cor-ner of a room.

Choose from decor styles including rustic, contemporary, classic or minimalistDECORATING from R1

My mother always told me never togo anywhere empty-handed, andthat rings especially true at this timeof year. I asked Martha GraceMcKimm, co-founder of Torontohome and gift shop Hopson Grace,for more sage advice on finding theperfect gift for your host.

The most important factors whendeciding what to buy are your host’spersonality, interests and passions,says McKimm.

So you could choose a wine accesso-ry like a decanter for an oenophile, ajam for a foodie, or linen cocktailnapkins for a regular entertainer.

“Thinking about who you’re giftingmakes it a little more special,”McKimm says.

If there’s time, as well as the desireto spend a little bit more if the host orhostess is perhaps a close friend, an-other option is to have somethingmonogrammed or engraved for anextra personal touch.

“It’s a way for them to rememberthe gift and remember you and re-member the thought,” McKimmsays.

Just try to ensure the gift is appro-priate for the occasion, she adds.Don’t splurge on an expensive gift fora casual event, and vice versa.

The formality of the event, and thetime and care your host put into theparty are “the benchmarks for howmuch or how little to spend,” shesays.

“The whole point is to be thought-ful and to say thank you to someonewho’s put a lot of time and energyinto hosting you.”

Another way to put a little extrathought into a gift is to choose thingsthat pair well together, such as oliveoil and a cruet, or knives with a cut-ting board.

“By pairing those things together itshows that you haven’t just grabbedone gift that fits all,” McKimm says.“It shows that you are thinking aboutthe use of them.”

However, there are instances whenyou’re pressed for time or get caughtoff-guard with a last-minute invita-tion.

In this situation, candles or candle-

holders are easy go-to gifts, saysMcKimm.

“Especially at this time of year, youcan never have too many candles go-ing at any time of the evening,” shenotes.

Pantry essentials such as olive oil orfleur de sel are also great because, asMcKimm says, they are “things younot only know people would want,but would use.”

To take the stress out of last-minuteshopping, if you find something at agood price point that goes over wellwith a host or hostess, stock up,McKimm says.

“And frankly, if you don’t give themaway they are things you would endup using yourself.”

Finally, if you’ve got a full holidaysocial calendar and are concernedabout blowing your budget, the term“it’s the thought that counts” can alsoapply to how a gift is presented.

You can keep the gift small and in-expensive, McKimm says. Just makesure it’s wrapped beautifully (eitherby you or the shop you bought itfrom).

“That’s the magic of it, too,”McKimm says. “Opening a beautifulbox.”

> HOLIDAY TOKENS

Find a gift that speaks to your host Consider recipient’s interests,personality and taste budswhen making your choice

ANDREA JANUSSPECIAL TO THE STAR

Berard olivewoodsalt keeper, $55 atHopsongrace.com

Bark wood cheese knives, $36 atIndigo.ca

ON ON1 SATURDAY, NOVEMBER 26, 2016 TORONTO STAR⎮R3

HOLIDAY ENTERTAINING

Rather than merely make the roundsto the usual holiday parties, why nothost one yourself? Of course youwant it to be perfect, so here are thetop things to consider as you prepareto invite loads of holiday cheer intoyour home.Numbers: When setting the guestlist, you may have to be a bit ruthless,depending on the size of your space.

When it’s time to send out invi-tations, “I would start with the A listand then work your way to the B list,”advises Calgary event producer Jen-nifer James of Jennifer JamesEvents.Your space: A sit-down dinner takesup far more room than a buffet-styleparty with easy-to-eat finger foodsand lots of room to mingle, saysJames.

“At the end of the day, holidayevents are about getting togetherand catching up,” she says. “If youhave formal seating arrangements,you and your guests might not beable to talk to everybody they wantto.”Finger foods: Everything you serveshould be “edible within two to threebites, and if at all possible, not re-quire utensils,” James says.

To spend less time in the kitchen,plan the menu in advance and pre-pare what you can ahead of time. Or,hire a caterer.Outsource: In addition to catering,consider renting extra tables, as wellas dishware and glasses, which therental company will whisk away thenext day. You won’t be elbow-deep indishwater the following morning,while regretting that last glass ofchampagne.

While you’re getting the stem- andflatware brought in, throw a rollingrack and some floor mats into theorder and set up a makeshift guestcloset in a den or guest bedroom, says

James. You don’t want to have tospend time emptying your closetsjust for one evening.

Also, consider the other jobs that, asJames says, “you wouldn’t want to doyourself.” Hire local teens from theneighbourhood, or your own kids, toserve as wait staff, bussers, greetersand all-around helpers, while you fo-cus on showing your guests a greattime.

Decorations: Choosing a theme foryour party is a great way to focusyour decor options.

But if spending a lot of time, andmoney, making your place look like awinter wonderland just isn’t possi-ble, a wreath over the mantle andsome well-placed candles are quickand inexpensive options for creatinga holiday ambience, James says.

Save time and money on party fa-vours by using ornaments as napkinholders and inviting your guests totake them home at the end of thenight, she says.Getting your guests home: In theage of Uber you may not need to helpyour guests find safe passage home.

But just in case, consider pre-pur-chasing gift certificates for a local taxicompany or getting a stack of taxichits (this option may not be avail-able in all cities).

Some cities have designated driverapps like Keys Please, where twopeople show up in a car and oneperson drives you home in your car.

> PARTY TIME

Host aholidaybash in style These tips will make yourparty a night to rememberANDREA JANUS SPECIAL TO THE STAR

Rather than a formal sit-down dinner, consider making it more of a mingle, so guests can get to know each other.ISTOCK

Smoked Maple Manhattan2 oz Crown Royal ReserveA dash of maple syrup1/2 oz VermouthPinch of wood chips (for smoking)

Apple Ginger Punch1 1/2 oz Bacardi Rum (dark)1/2 oz Galiano2 oz apple cider 1/2 oz thyme syrup3 oz ginger beer3 slices of fresh appleCourtesy of Azure Restaurant & Barat the Intercontinental TorontoCentre

In Every Porter1/2 oz Dillon’s Cherry Gin1/2 lemon, juiced1/2 oz simple syrupSlice of limeTo a tall glass filled with ice, add1/2 oz Dillon’s Cherry Gin, juice of1/2 lemon and 1/2 oz. simplesyrup. Top with 4-5 Mill StreetVanilla Porter. Garnish with a sliceof lime.Courtesy of the Martini Club for MillStreet

Martell Sidecar50 mL Martell V.S.25 mL freshly squeezed lemonjuice15 mL Cointreau5 mL 2:1 sugar syruplemon zestShake first four ingredients anddouble strain into a chilled cou-pette glass with half sugar rim.Garnish with lemon zest.

Martell French35 mL Martell V.S.25 mL freshly squeezed lemonjuice15 mL 2:1 sugar syruplemon peelShake first three ingredients andstrain into a chilled champagneglass. Top up with Mumm CordonRouge champagne and garnishwith lemon peel twist. Courtesy of Martell Cognac

> SEASONAL COCKTAILS

Hand-embroidered tablecloths fromDamascus, $129 to $229 at shop,agakhanmuseum.org

Glass Tea Thermos,$28 at Indigo.ca

How to decorate: Tropical greensare inexpensive and make a huge im-pact. For the episode, we created aliving wall using large monstera andpalm leaves inserted into pegboard.We used this as the backdrop for allthe delicious food. Bonus tips: Get a smoke machineand turn it on in 20-minute intervalsso there is always a foggy, humid mistin the house.

Give people a lei the moment theywalk in. Banish any talk of the darkseason at the party.Difficulty rating: 3/5

Holiday murder mysteryMurder mystery parties are making

a comeback. Host your own, holiday-themed version. Various storylinescan be found online; find one youlike, and adapt it to include elves,Santa, snowmen and the like.

Send invitations to guests, lettingthem know the storyline and a de-tailed description of their character.Costumes are mandatory.What to eat: I feel like guests shouldbe worried that all courses are poi-soned somehow — like Mrs. Claus’Secret Ingredient Cookies or Santa’sMystery Meat Meatloaf. To me, thisparty feels decidedly retro, so (try)things with a mid-century feel like aterrine for the main or a Jello-baseddessert. What to drink: Continuing withthat retro vibe, I’d serve scotch-based

cocktails or Manhattans in gold gild-ed 1960s highballs or tumblers withfunky, holiday-themed stir sticks. How to decorate: You can never gowrong with a well-designed tables-cape. Invest in a beautiful holiday-themed centrepiece with the odd“weapon” added in for a laugh.

Create character name place cardsout of their weapon of choice — anelf’s name written on a hammer, theevil snowman’s name written on asharpened twig, etcetera. Bonus tips: Book a caterer to handlethe food so you can handle the decor,or, join forces with a creative friendto handle the decor while you cook.

Incorporate a social media elementby rolling out clues leading up to theevent. But when people arrive, check

the social part at the door, by collect-ing phones and asking everyone to befully present. Difficulty rating: 2/5 if you seekhelp. 4/5 if you go it alone!

Post-holiday brunch-and-barterFinding a pre-holiday party date thatworks for everyone is nearly impos-sible. One solution: plan for after-wards. Host a buffet-style brunch,and ask your guests to bring a giftthey (or their kids) are thinking ofreturning.

Display the gifts on a long table, andallow your guests to choose one ofthe items. Donate the gifts that don’tget picked up to a charitable cause.What to eat: This screams potluckto me. I’d make my family faves like

crockpot meatballs, a huge batch ofchilli and a layered nacho dip. What to drink: No uppity drinksserved here at all — simple classicslike morning mimosas, spicy Caesarsand fresh-squeezed juices. OK, may-be that last one is a bit uppity. How to decorate: Don’t take yourholiday decor down until after thisparty! Bonus tips: This party is all aboutcomfort. Comfort foods, comfort offamily and friends. Have a lot of seat-ing and blankets for guests to shareto keep cosy. Invite guests to come intheir PJs so they know it’s all aboutchilling out.Difficulty rating: It should be a 1/5.If it’s starting to feel worse than that,you are trying too hard.

Fresh DIY holiday themes will make your party a winnerUNPREDICTABLE from R1

Marble & Acacia cheese board,$29.50 at Indigo.ca

Sal de Ibiza fleur de sel,$18 atHopsongrace.com

LSA whiskey Islay tumbler set withwalnut coasters, $100 for set of 2 atShop.ago.net

R4⎮TORONTO STAR SATURDAY, NOVEMBER 26, 2016 ON ON1 ON ON1 SATURDAY, NOVEMBER 26, 2016 TORONTO STAR⎮R5

WAKE UPTO THE PERFECT FIRST CUP

For these coffee-inspired recipes and other holiday inspiration, visitnespresso.com/festivemornings

What pairs best with the most decadent

of mornings? The perfect Nespresso coffee.

And what pairs best with a rich, smooth,

crema-topped cup? One of a kind, top chef

breakfast recipe creations, of course.

We’re thrilled to have partnered with top

Montreal chefs Olivier Perret and Roland

Del Monte (Meilleur Ouvrier de France)

of Renoir restaurant. Their perfectly paired,

Nespresso coffee–inspired recipes make

your morning holiday table not only one

to remember, but one to savour.

R6⎮TORONTO STAR SATURDAY, NOVEMBER 26, 2016 ON ON1

HOLIDAY ENTERTAINING

Here are 10 more store-bought sta-ples you can quickly transform intodelicious, company-ready appetiz-ers. You’ll be ready for drop-ins, pop-ins and late-stayers.1. Hummus: Spoon it into a prettybowl, sprinkle generously withsmoked paprika or ground sumac,and garnish with toasted pistachios.Or swirl in a spoonful of Harissa oryour favourite chile paste. Drizzlewith fruity olive oil before servingwith pita wedges.2. Bocconcini: Choose mini orcocktail size balls of this mild, freshmozzarella. Marinate them briefly ina blend of olive oil, chopped fresh ordried herbs, and a pinch of gratedlemon zest. Add hot pepper flakes,

drained capers or minced garlic for alittle more zing.3. Brie or Camembert cheese:Spread fig or another favourite jamover top and sprinkle with toastedsliced almonds or chopped pecans. Ifyou like, warm the cheese in the ovenfor a few minutes before topping.Serve with baguette slices or crisp-

bread. 4. Olives: Warm a mix of green andblack olives and chopped dry-curedchorizo in a saucepan over mediumheat. Toss with a bit of grated lemonor orange zest, and red pepper flakesfor a citrusy, spicy, ultra-savourytreat.5. Chickpeas: Pat drained canned

chickpeas dry and toss them witholive oil and salt. Roast in a 400 Foven until golden and crisp. Sprinklewith smoked paprika, curry powderor another favourite seasoning be-fore serving. 6. Mushrooms: Marinate bite-sizemushrooms in ready-made vinai-grette, or a mix of olive oil, sherry

vinegar, chopped fresh herbs, saltand pepper.7. Dates: Choose plump pitted dates.Cut a slit in the side of each and stuffwith mashed blue or goat cheese, orblanched almonds.8. Goat cheese: Roll a log of plainsoft goat cheese in chopped driedcranberries, chopped fresh herbs,cracked black pepper, chopped nutsor a mix of those elements. Servewith crostini or crackers.9. Prosciutto: Wrap slices of thissalty cured Italian ham around pit-ted dates, slices of ripe cantaloupe orhalved fresh figs. 10. Tortilla cups: Fill a scoop-shaped tortilla chip with bean dip orrefried beans, then top with salsa andshredded pepper Jack cheese. Bakeuntil the cheese is melted.

Elevate store-bought staples into impressive party appetizers APPETIZERS from R1

Goat cheese with cranberry. Paprika and oil on hummus. Prosciutto wrapped figs. ISTOCK PHOTOS

For wine newbiesAnciano 2007 ‘7 Year Old’ Tem-pranillo (Spain):Relaxed andready-to-drink,this Spaniard isone of the oldestreds on storeshelves that’s stillin everyone’sprice range. Clas-sically labelledand encased in anold-school goldwire wrap, it’s allabout matureberry fruit, whichmakes it a perfectout of the boxselection forturkey dinners. LCBO retail: $12.95

Inception 2015IrresistibleWhite (SouthAfrica): With aGarden of Eden-themed label thiswhite looks sexyand tastes prettymuch along thesame lines. Big onstone fruit andupfront tropicalflavours, it endssurprisingly dry,making it anall-around peoplepleaser. LCBO retail:$13.95

Apothic 2014Inferno (USA):This latest “lim-ited release” inthe ever growingApothic familyspends two monthin charred, whiteoak whiskeybarrels beforeseeing bottle.Though the boozeis upfront andpersonal in theberry-rich aromaand flavour, itmellows itself outwhen the wine ischilled in thefridge for 10-15minutes. LCBO retail: $16.95

For white wine fansKim Crawford2016 Marlbor-ough SauvignonBlanc HolidayEdition (NewZealand): Forwine fans, Sauvig-non Blanc is assynonymous withNew Zealand assheep and the AllBlacks. Kim Craw-ford’s versionfrom Marlbor-ough is arguablythe quintessentialexample, with itsgooseberry fruitand zippy aciditywrapped in goldfor the holidays.LCBO retail: $19.95

Marques deCasa Concha2014 Char-donnay(Chile): Nolonger thepopularitypowerhouse itonce was,Chardonnaystill holds aplace in myheart and atmy holidaytable. Thisbalanced mixof bright fruitand mas-saging oak has“match withturkey” written all over the label. LCBO retail: $19.95

For red wine fansMeiomi 2014Pinot Noir(USA): One forthose who love afruit bomb thatrevels in itsnot-so-subtle,thick berryflavours. Thegrapes comefrom threedifferent regionsin California,combining tocreate a flowingfruit trail thattastes as goodon its own as itwill with poultryand ham. LCBO retail: $26.95

Fontanafredda2011 Barolo DOCG(Italy): WhilePiedmont maylack Tuscany’s sexappeal, its juice,especially what’ssqueezed from thevineyards aroundthe village ofBarolo, are consid-ered wine royalty.Brooding andrustic with layersof Old Worldpersonality, Fon-tanafredda’sBarolo is a greatintroduction toliquid aristocracy. LCBO retail: $29.95

For fizz fansSanta Margher-ita Valdobbia-dene ProseccoSuperioreDOCG (Italy):Prosecco is sored hot it hasmade sparklingwine cool. Bestknown for itssublime PinotGrigio, SantaMargherita’sspin on thisnorthern Italiansparkler is allabout accessibledrinkabilityhighlighted byapple and peach aromas and a zestycitrus flavour trail. LCBO retail: $18.95

Veuve ClicquotBrut Champagne(France): Orangein label andclassic in cham-pagne goodness,this Pinot Noir-based bubblyloves to getdecked out forthe season. Thisyear, it’s housedin an arrow tinindicating thedistance toChampagnefrom 29 loca-tions. Look forMontreal; it’s the

only Canadian city with a shout-out. LCBO retail: $70.60

For hipstersGonzalez ByassTio Pepe ExtraDry Fino Sherry(Spain): Every-thing old is newagain and sherry,long the tipple of“mature” drink-ers, is having a bitof a moment withboth mixologistsand millennial-aged wine aficio-nados. Bone dryand best servedcold, this fino issurprisinglyfood-friendly andwill stay fresh forover a week ifrefrigerated. LCBO retail: $17.95

> SIPPING TIME

TEN PICKS FOR THE WINE LOVER IN YOUR LIFE With more wines in the world than needles on a Christmas tree, choosing the perfect bottle for your holiday gift list can be a challenge. To simplify your shopping, Peter Rockwell has picked 10 tasty bottles that will appeal to everyone from the burgeoning aficionado who’s just getting into wine to the trendiest person you know.

Butter isn’t a heart-healthymonounsaturated darling like oliveoil, but it gets better press than old-school margarine. As a result, Cana-dians are eating about 2.8 kilos perperson annually, according to the In-ternational Dairy Federation andStatistics Canada. And while theHeart & Stroke Foundation still rec-ommends moderation, butter is adelicious holiday indulgence thatcan create a succulent, crispy-skinned turkey to grace your holidaytable.

Compound butters, enhanced withspices, herbs or other flavourings, arean easy way to fancy-up this tradi-tional holiday main. Below are somedelicious additions to try; start withabout 1/3 cup butter, softened, andadd seasonings a little at a time, tast-ing as you go until the mixture is toyour liking. Just remember thatstrong flavours will make their wayinto the drippings and any gravy youmake from them.á Citrus zest: Finely grated orangeor lemon zest adds a sunny flavourthat’s terrific with fresh or driedherbs. Lime zest can be a bit moreaggressive and bitter, so use it spar-ingly or partnered with other boldflavourings, such as hot peppers and

chile powder.á Fresh or dried herbs: Finelychopped fresh parsley, thyme andsage are naturals with turkey. Rose-mary, cilantro and oregano are stron-ger, so start small and add more if youlike a bossier butter. Dried herbs areeasier to find in the colder months,but their flavours are more concen-trated. Bay leaves are lovely with tur-key — loosen the skin over the breast

and rub butter underneath, thentuck in the leaves. Just remember toremove them before carving. á Spices: Ground black and whitepepper are obvious choices, but it’sfun to branch out with more exoticflavours. Ground cloves or coriander,smoked paprika, grated nutmeg anddry mustard are all tasty with mildturkey.á Hot peppers: Add excitement

with hot pepper flakes, choppeddried chiles, or minced canned chi-potles or fresh hot peppers, such asjalapenos or habaneros. á Garlic: Garlic is made to go withbutter, especially when combinedwith herbs. Make extra so you canwhip up a loaf of garlic bread later on.á Bacon:Bacon adds a divine smoki-ness. Cook chopped bacon until crispand drain on a paper towel before

mashing into butter.á Shallots, green onion or onion:Sautéed in a little bit of butter, theseadd a slight sweetness to flavouredbutters and play nicely with almostany other flavouring.á Booze: Try dry red or white wine,dry sherry or your favourite brownliquor, such as bourbon, rye or whis-key. Any of these is heavenly withsautéed shallots. á Maple syrup or honey:Blend justa touch of these sweeteners into but-ter that has been enhanced withherbs, citrus zest, chiles or even drymustard.á Anchovies:These add a deep layerof umami, or savouriness, to dishes —and their fishy flavour disappearswhen they’re cooked. Pair anchovieswith garlic for a to-die-for butterthat’s also excellent on steak.How to butter up your turkeyThe easiest way is to simply rub soft-ened flavoured butter all over theskin before roasting. You can alsosoak cheesecloth in the melted but-ter mixture and lay it over the breastso that it self-bastes in the oven. Orgently loosen the skin using your fin-ger or a chopstick, and rub butterunderneath. All three methods willdeliver an Instagram-worthy holidayturkey with moist white meat andcrispy, golden skin. Roll any leftoverflavoured butter into a log, and thencover and refrigerate or freeze forlater. Toss with steamed veggies, ordab on a sizzling steak for a deliciousfinish.

> THE ROAST

Butter up your butter before bastingFrom garlic to maple syrup,the options are endless when flavouring your turkey

TINA ANSON MINESPECIAL TO THE STAR

Whatever flavour you decide upon, ensure that the turkey’s skin is fully covered with butter before roasting.ISTOCK

ON ON1 SATURDAY, NOVEMBER 26, 2016 TORONTO STAR⎮R7

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