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November 2011 - Susan Spindler Designs Archive - Susan Spindler Designs

Archive for November, 2011

December Birthdays!

Those born in December will tell you that they are a forgotten group with all the excitement of the holidays they are lucky to even get a birthday card. Well this weekend I did a birthday party for a 7 year old girl and we wanted to mix the holiday feel with the birthday celebration.
There were 20 seven year olds at the party with the theme of the party being “Santa’s Village”. We figured why fight the holidays let’s work with it. I rented children size tables and chairs and each child had their own gingerbread house to decorate and a Christmas ornament to make. I hired a Santa elf who did face painting and made animal balloons and a Christmas Fairy who did a magic show. Once all the activities were done birthday cake was served. So if you have a child with a December birthday it can be unique as you celebrate the birthday as well as the season!

Decorating the Christmas Tree!


Decorating the Christmas tree can either be a joyous experience or a dreaded one. I want you to enjoy this holiday tradition so I have a few tips to help make the experience a fun time. If you are using a fresh tree then make sure you make a fresh cut on the trunk and get it into water as soon as possible. Trees absorb the most water in the first week so keep the water reservoir full to keep your tree as fresh as possible. When selecting your tree consider what is going on the tree and how long it will be in the house. Scotch pines hold their needles the best even when they are dry. Look to make sure the tree doesn’t have spaces and that it is symmetrical. Many people have gone the way of an artificial tree for convenience and because they now come pre-lit and can be up longer than a fresh tree, with these you must make sure to fluff each branch to give it a great look.Add Image
If you are stringing your own lights on the tree a good rule of thumb is to put 150 lights per foot on the tree. Please do not skimp on the lights this is what give your tree the special glow and showcases your garland and ornaments. Make sure to tuck the lights into the tree and start at the base and work your way up.”Also test each string of lights before you go to the trouble to hang them on the tree and find out they don’t work. After the lights comes the garland. Garland comes in many forms and with this you start from the top and work your way down…tucking into the branches so it adds depth. Hang your ornaments on the ends of branches and inside the tree as well. Vary the sizes and shapes as you hang them. I collect ornaments for all the places I travel to so it is always a treat to pull them out and remember a memory. The lovely ornaments my children made become priceless when they are older. I have laminated my favorites that my children have made and have survived this long. Christmas trees can be in many rooms. Small trees for children or grandchildren delight the little ones.
Have a tree balling party, make your own ornaments and most of all have fun and enjoy it all!

The Great Pumpkin Cocktail

Add ImageWhile you are out shopping today don’t forget to pick up Fulton’s Harvest Pumpkin Cream Liqueur. Caterina Miltenberger from Glazers has sent this delicious recipe for all of us to enjoy over the Holidays.

2.0 oz. Fulton’s Harvest Pumpkin Cream Liqueur
1.0 oz. Half and Half
.50 oz. Elijah Craig 12 yr. Bourbon
.25 oz. Dekuyper Light Creme de Cocoa
Add all ingredients in a cocktail shaker with fresh ice
Shake vigorously
Strain over ice in a rocks glass or straight up in a martini glass
Blend granulated light brown sugar with pumpkin spice for a delightful festive holiday garnish, rim rocks glass or martini with this tasty spiced sugar and cinnamon stick optional or Caterina’s favorite is whipped cream with pumpkin spice dusted on top!!
Have a wonderful Thanksgiving Day wherever and however you celebrate!!!

Planning your Holiday Open House!


If you have decided to have a Holiday Open House you should have your invitations sent out by the end of this week. This does not have to be an overwhelming endeavour, entertaining is fun and the purpose is to visit with family and friends and share the joy of the season. With an Open House guests arrive at their convenience so it works out that you will have more time to visit with everyone. Let’s design a Open House around a dessert and eggnog menu.
The dessert buffet will be the focal point for the party so design a layout that provides easy access from all sides. Plates and platters can be spread out on a one large dining table or you could do several stations. Make the table interesting by filling vases and bowls with flowers, glass balls, cranberries and holly. Choose a range of desserts from cakes, cupcakes, cookies all decorated for the holidays. Eggnog is a classic beverage to accompany desserts but other options are mulled wine, hot cocoa, speciality coffees and wine.
This is the season of giving so another touch is to ask your guests on your invite to bring a toy to donate to a local organization that gathers gifts for less fortunate children. Have a table separate for these gifts.

Holiday Wine Pairing!!

Many thanks go to Master Sommelier Guy Stout, Texas native and wine maker from Blanco, TX for putting together this fantastic reference chart to help with your holiday entertaining. This has wonderful descriptions and assorted price ranges to meet anyone’s budget.

Also thank you to Caterina Miltenberger, Corporate Mixologist from Glazer Wholesale Distributors for sharing this with us. Stay tuned for an original Bourbon Milk Punch Recipe from Caterina for your Holiday Parties!!

Last month Caterina gave us a recipe for Fulton’s Harvest Pumpkin Pie Cream Liqueur…well I served it at a party with brown sugar rim in a martini glass with Carmel Whipping Cream….What a hit it was….Delicious!!

White Wine Styles

Varietal

Style

Common Aromas & Flavors

Food Examples

Chardonnay

(Shar-doe-NAY)

Lighter $ Light yellow, lighter body, Emphasis on fresh fruit, crisp – Bogel, Latour Ardeche, Gallo Sonoma, Beaulieu Coastal, Penfolds Rawson’s Chardonnay

Green apple, lemon, orange

Citric

Roast Turkey, Green Bean casserole, Oysters/Half Shell, Grilled Shrimp, Shrimp Cocktail, Crab Cakes

Barrel-fermented $$ – Medium yellow, medium-full body, oak influence – Beringer Napa, Edna Valley, Chateau St Jean Sonoma, Concha Y Toro Casillero Diablo

Toasty nose, apple-spice, pineapple-tropical fruit citrus

Buttery

Roast Turkey, Baked/broiled fish, Salmon, Roast Chicken. Fried Shrimp, Crawfish, Crab Cakes

Fried Turkey

Reserve/barrel-fermented $$$

Medium yellow, medium-full body, oak influence

Far Niente Chardonnay; Patz & Hall, Rombauer, Stags Leap Winery, Edna Valley Chardonnay

Pineapple-tropical fruit, vanilla

Nutty, toasty, spicy

Smoked Turkey, Baked Ham, Cornbread dressing, Blackened Red Fish, Fettuccine Alfredo, Sautéed/grilled Shrimps, scallops of fish with cream, garlic, white wine sauce.

Fried Turkey

Sauvignon Blanc

(SOW-veen–yonh BLAHN)

Grassy/herbal $ – Light-medium yellow, medium body, crisp

Groth Napa, Ch Bonnet Bordeaux Blanc Sterling VintnersSauv Blanc

Domaine Delaporte Sancerre, LaDouchette Sancrre $$

Lemon, grapefruit, smoky, grassy, dill, herbal, green olive

Roast Turkey, Cornbread dressing, Baked goat cheese. Pasta with pesto, Oysters on a Half Shell

Fumé Blanc

(Foo-may Blahn)

Barrel-aged $ – Medium yellow, medium full body, oak influence

Dry Creek Fumé Blanc; Ch. St Jean,Petite Etoil

Fig, melon, orange, lemon, vanilla honey

Roast Turkey, cornbread dressing, Veal Piccata, Chicken stuffed with goat cheese and sun-dried tomatoes, Steamed Clams, Fried Shrimp

Pinot Grigio & Gris

(Pee-No Gree-Joh)

(Pee-No Gree)

Dry $ – Medium yellow, medium-full body, varied styles-stainless steel of barrel fermented – Placido Pinot Grigio; King Estate Pinot Gris; MezzaCorona Pinot Grigio; San Angelo Pinot Grigio, Adelsheim Pinot Gris

White floral, peach, apricot, delicate flavors with slight citrus tones with a hint of a rocky mineral character

Roast Turkey, Oyster dressing, Baked Ham, Sweet potato pie, Grilled salmon, Halibut, Roasted light meats, Smoked foods, oyster, crawfish

Chenin Blanc

(SHEH-nin BLAHN)

Off -dry

Light straw, light-medium body, hint of sweetness

Monmousseau Vouvray (Chenin); Beringer Chenin Blanc, Dry Creek Vineyards

Melon, peach, orange, hint of candied pineapple, with hints of lime citrus

Smoked Turkey, Oyster dressing, Baked Ham, Sweet potato pie, Chinese chicken salad, Chicken Alfredo, curry, Fresh fruit salad

Gewurztraminer

(Ga-VERTZ-trah-ME-neer)

Off-dry

Light-medium yellow, light-medium body, hint of sweetness

Trimbach; Casillero del Diablo; Natura (organic)

Floral, peach, Oriental spice, tropical fruit, herbal honey, perfumed aromas

Roast Turkey, Baked Ham, Cornbread dressing, Prosciutto and melon, Grilled prawns with mango salsa, Soy-ginger glazed lo-mein, Spicy Asian food, BBQ chicken, Pot stickers

Johannisberg Riesling

(REEZ-ling)

Off-dry

Light-medium yellow, medium

body, hint of sweetness

Bogel; Vertikal: Piesporter Michelsberg- Goldtropchen;

Apricot, peach, pear, honey,

Floral, fruity wines with long linger finish of fresh ripe fruits

Smoked Turkey, Baked ham, Curried prawns, Pumpkin Pie, Apple Pie. Sweet and sour chicken

Dry

Light-medium yellow, medium-

full body, bone dry, hint of bitterness

Wolf Blass; Hugel; Trimbach

Green apple, pear, floral

Shrimp Cocktail, Caviar, Fresh oysters, seafood with light sauces, smoked salmon, shrimp cocktail, Duck comfit, Pâté, Chicken or seafood with light cream sauce.

White Zinfandel

(White ZIN-fan-del)

Pink-coral

Light body, hint of sweetness, lively

Beringer White Zin; Twin Valleys White Zin; Ste Genevieve White Zin

Strawberry, orange zest

Roast Turkey, Baked Ham, Cornbread dressing, Spicy Asian food, BBQ chicken, Pot stickers Very spicy foods, Blackened fish, Cajun Turducken

CHAMPAGNE & SPARKLING WINE STYLES

Varietal

Style

Common Aromas & Flavors

Menu Examples

Brut

(Brute)

Light-medium yellow, crisp

Lively

$ Chandon Brut; Freixenet Cordon Negro; LaMarca Prosecco; Ch Moncontour

$$$ Roederer Brut Premier; Moet Chandon Imperial Brut,

Yeasty, citrus, apple floral, roasted nuts

Roast Turkey, Oyster dressing, Baked Ham, Sweet potato pie, Chinese chicken salad, Chicken Alfredo, curry, Fresh fruit salad Shrimp Cocktail, Caviar, Fresh oysters, seafood with light sauces, smoked salmon, shrimp cocktail

Blanc de Noir

(Blahn duh Nwah)

Cherry-pink color

Medium-full body, rich

$ Chandon Blanc de Noir; Iron Horse Wedding Cuvee; Gruet Blanc de Noir

$$$ Veuve Clicquot Rose,

Toasty, nutty, cherry,

Red floral aromas

Roast Turkey, Oyster dressing, Sweet potato pie, Turkey Alfredo, curry, Fresh fruit salad Seafood or poultry with richer sauces, Grilled meats, Fried crawfish

CHAMPAGNE & SPARKLING WINE STYLES

Varietal

Style

Common Aromas & Flavors

Menu Examples

Brut

(Brute)

Light-medium yellow, crisp

Lively

$ Chandon Brut; Freixenet Cordon Negro; LaMarca Prosecco; Ch Moncontour

$$$ Roederer Brut Premier; Moet Chandon Imperial Brut,

Yeasty, citrus, apple floral, roasted nuts

Roast Turkey, Oyster dressing, Baked Ham, Sweet potato pie, Chinese chicken salad, Chicken Alfredo, curry, Fresh fruit salad Shrimp Cocktail, Caviar, Fresh oysters, seafood with light sauces, smoked salmon, shrimp cocktail

Blanc de Noir

(Blahn duh Nwah)

Cherry-pink color

Medium-full body, rich

$ Chandon Blanc de Noir; Iron Horse Wedding Cuvee; Gruet Blanc de Noir

$$$ Veuve Clicquot Rose,

Toasty, nutty, cherry,

Red floral aromas

Roast Turkey, Oyster dressing, Sweet potato pie, Turkey Alfredo, curry, Fresh fruit salad Seafood or poultry with richer sauces, Grilled meats, Fried crawfish

RED VARIETAL WINE STYLES

Varietal

Style

Common Aromas & Flavors

Menu Examples

Cabernet Sauvignon

(Cah-bear-NAY

So-veen-YONH)

Lighter $

Crimson-medium red, medium

body, smooth, fruity, soft

FineLine Cab Sauv; Bogel, Beringer Nights Valley; Castle Rock Cab Sauv, Beaulieu Coastal,

Black berry, black plum, Bing cherry, peppery, spice

Roast Beef, Smoked Turkey , Baked Ham, Cornbread dressing, Pork rack, grilled steaks, beef or lamb stew, pasta with tomato sauce

Barrel-aged $$

Medium-dark red, medium-full body, oak influence, more complex

Sterling Napa Cab Sauv; J. Lohr Cab Sauv; Slingshot Napa Cab Sauv

Cherry, currant, chocolate, cedar, mint, vanilla

Roast Beef, Smoked Turkey , Baked Ham, Cornbread dressing, Pork ribs, grilled steaks, beef or lamb stew, Rack of Lamb with Dijon mustard, Grilled meats, Roast pork tenderloin

Barrel-aged/reserve $$$

Dark red-purple, full bodied, strong oak influence, tannic,

requires aging

Beaulieu Rutherford; Charles Krug Reserve; Rombauer Napa Cab Sauv; Nickel & Nickel Cab Sauv; Jordan

Currant, chocolate, cedar, tobacco, mint, vanilla, pepper

Rack of Lamb, Roast Beef, Smoked Turkey , Baked Ham, Cornbread dressing, Pork ribs, grilled steaks, Prime Rib, grilled meats with peppercorn crust, loin of venison Aged cheeses

Merlot

(Mare-LOW)

Lighter $

Medium-dark red, medium body, soft, round mouthfeel

Cocha Y Toro Casirillero Diabvlo; FineLine Merlot; Sterling Vintners Merlot; Turning Leaf Merlot

Blackberry, bing cherry, orange zest, tea, vanilla

Baked Ham, Prime rib, pork tender, Comino beef tender, etouffee

Barrel-aged $

Medium dark red, medium body, soft round texture with oak influences

Red Rock Merlot; Greg Norman California Merlot; Casillero Diablo, Merlot

Currant, blackberry, bing cherry, orange zest, chocolate, cedar, mint, and strong vanilla

Rib Rib, Rack of Lamb, venison, cheeses, and smoked meats, Comino beef tender

Barrel-aged/reserve $$$

Dark red with blue hue, full bodied with heavy oak influences

Nickel & Nickel “Harris” Merlot; Dry Creek “Mariner”; Alexander Valley Vineyards Merlot

Currant, blackberry, bing cherry, blackpepper, chocolate, cedar, mint, and strong vanilla

Rib eye steak, leg of lamb, prime rib, venison, Smoked cheeses, smoked meats, and strong spicy foods

Varietal

Style

Common Aromas & Flavors

Menu Examples

Pinot Noir

(PEE-no NWAH)

Lighter $

Ruby-medium red color, light-medium body, soft, fruity

Castle Rock; A by Acacia; BV Coastal, Arancio, Beringer, Cline,Cono Sur, Pinot Noir

Cherry, spice, cedar, coffee, earthy, mushrooms

Roast Turkey, chicken in berry sauce, Thai/curry soup or grilled salmon or sesame tuna, grillled squab or quail

Barrel-aged $$

Ruby medium red color, medium to full, body, oak influences, more complex

King Estate; Louis Latour; Lange Williamette; Adelsheim, MacMurray, Edna Valley, Pinot Noir

Bing cherry, cedar, earthy, violets, vanilla, and spices

Roast Turkey,Grilled salmon or tuna, roasted chicken Ajillo, light to spicy red sauces, game birds, duck, tenderloin, and pork

Barrel-aged/reserve $$$

Medium to darker ruby, medium to full body, oak influences, very complex – Chalone, Iron Horse Sonoma; Morgan SLH; Beaux Freres; Orogeny, Etude, Laetitia, Patz & Hall; Pinot Noir

Strawberry, vanilla bean, bing cherry, earthy mushrooms, violets, and spices

Blackened fish or chicken , grilled salmon, squab or quail, venison, lamb, grilled pork, tenderloin, gumbo, and smoked meats

Syrah or Shiraz

(see-rah or sheer az)

Lighter

Crimson-medium red, medium body, smooth, fruity, soft

Yellow Tail; Wolf Blass, Lindeman Bin 50, Barefoot, Shiraz

Cherry, berry, spice

Pork rack spice,Grilled meats, beef of lamb stew,pasta with olives and tomato sauce, blackened fish

Barrel-aged

Medium-dark red, medium-full body, oak influence, more complex

Alexanader ValleyVineyards, Bridlewood, Archetype; Paringa; St Hallett Shiraz, Yellow Tail Reserve

Cherry, currant, chocolate,

Leather, cedar, pepper, vanilla

Smoked Turkey, Grilled meats, Chicken Ajillo, rack of lamb with Dijon

mustard, Roast pork with prunes

Barrel-aged/reserve

Dark red-purple, full bodied, strong oak influence, tannic, requires aging

Wolf Blass Presidents; Jade Mtn Napa; Lapastolle “Cuvée Alexander”

Pepper, currant, cedar,

Leather, smokey, vanilla, pepper

Rack of Lamb, Roast Beef, Smoked Turkey , Baked Ham, Cornbread dressing, Pork ribs, grilled steaks, Prime Rib with peppercorn crust, loin of venison Aged cheeses Prime Rib

Dressing the Table!


Time to start planning your menu and picking up non-perishable items for Thanksgiving. The Party Planning Guide from Kimberly Schlegel Whitman has many tips on how to make entertaining easy and enjoyable for all! I have some signed copies from Kim, so give me a call and pick one up! Makes for a wonderful hostess gift or Christmas gift.


Thanksgiving Place Cards


It’s time to start thinking of your Thanksgiving table and how you would like it to look this year. These lovely place card ideas can all be made in advance and that is one of the keys to the joy of entertaining…do what you can in advance so that the day of your dinner you aren’t overwhelmed or run out of time to do the little details that make the difference.
Place cards besides looking lovely make it easy on the guests to find their seat. As the hostess you will know who is most compatible as well and can arrange the seating accordingly.







A Few Unusual Things!


Well now the first three pictures of are a cab in London, UK called the Karma Kab…..I’d say it is more Bollywood than English that is for sure but goes to show anything goes! The next is at a Nail Spa called Coco’s on Portobello Road and when you get a pedicure you have a choice between the traditional one and dipping your feet into the aquarium and let the Garra Rufa fish take care of your dead skin. Tickles apparently. Outlawed in the USA.