Nostalgia | Santa's Cookies

A favorite holiday tradition for those with children has to be setting out cookies for Santa on 
Christmas Eve. It's certainly an undeniable treat when opening stocking in the morning for adults too. While store bought cookies are easy, we like the idea of baking with the family the night before. One of the best recipes we've tried has to be one made infamous through urban legend - the $250 Neiman Marcus Chocolate Chip Cookie. Story goes that a customer and her daughter ordered the treats at the Neiman Marcus cafe and loved them so much, they asked for the recipe. The waitress checked, and to receive the recipe, a "two fifty" charge would be added to her bill. The women obliged, thinking $2.50 was quite the steal. Thirty days later, going over her bill, the woman noticed a rogue $250 charge on her bill. One customer service call later, she realized it was for the chocolate chip recipe. The note could not be reversed, so the woman decided to share the recipe with everyone so no one would have to pay such a hefty price for a cookie. It's all urban legend, of course, but it is one heck of a cookie. 

Yields about 2 dozen cookies
Ingredients:
½ cup (one stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips
1 ½ teaspoons instant espresso coffee powder
Preparation:
Preheat the oven to 300 degrees Fahrenheit.
Place the butter, brown sugar, and granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 30 seconds, until the mixture is fluffy. Beat in the egg and vanilla for 30 seconds longer, until well combined.
In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add to the mixer, while beating on slow speed., Beat for about 15 seconds, stir in the chocolate chips and espresso powder, and mix for 15 seconds longer.
Prepare a cookie sheet with about 2 tablespoons of shortening (or use a non-stick spray). Using a 1-ounce scoop, or using a 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into 2-inch circles; there should be room on the sheet of six or eight cookies at a time. Transfer to the oven in batches and bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crispier cookies.

Treat // Pumpkins + Pecans

What are the holidays without a crunchy treat or a fabulous bread pudding (especially if it involves pumpkin)? We've tried our hand at several recipes over the years, but we absolutely love these scrumptious goodies from Wendy Krispin. These would make perfect hostess gifts or additions to a bountiful buffet. The best part? If you don't have time to work in the kitchen, Wendy and her incredible staff can do the hard work for you. For more info on Wendy Krispin Caterer, visit her website. 

Don't forget to dress the table! Get the look at POSH:

Pumpkin Bread Place Setting: Cut Glass Charger, Mahogany Rose Dinner Plate, Ivory Basket Weave Bowl, Birch Hall Flatware, Blue Vintage Goblet, 

White Linen Hemstitch Napkin

Pecan Brittle: Silver Versailles Charger

Linen: French Blue Leather Embossed Velvet Table Line from Resource One, exclusively at POSH

TRADITIONS // FOUNDING FARMERS HOLIDAY

As Southerners, one of our favorite things about the holidays is definitely the food. We love the Founding Farmers Cookbook, (read more about it on yesterdays post). Their Holiday on the Ranch section is packed full of mouth-watering recipes sure to win over a hungry family. Their tried-and-true recipes don't really mess with tradition; rather, they are just perfected versions of holiday favorites. We've shared two below, but you'll have to get the Founding Farmers Cookbook for the rest! 

Serve your Roasted Chestnut-Corn Bread Stuffing on Noritake's Mahogany Rose China and the Cranberry Relish on the Mottahedeh Tree China, available at POSH.

 

Drink // Spiked Hot Almond Cocoa

Wendy's hot beverage served in our vintage shooters (left) and Gold Floral Lace Hot Toddy demitasse (right).

What to make for the parties you'll be hosting now that cooler weather has arrived? That's exactly what we asked Wendy Krispin, president of Wendy Krispin Catering in Dallas. One of her favorites is a Southern holiday classic with two of our favorite holiday elements for foodie fun - spiked and hot. Your guests are sure to enjoy this delicious drink, especially when served in our Gold Floral Lace "Hot Toddy" demitasse or vintage shooters. We have a feeling these will be warming us up at a Christmas party or two. 

Wendy Krispin Caterer, Inc. provides food, staff, and party planning for everything from corporate lunches and wedding to seated dinners and fundraisers. You can taste her gastronomic goodness at Royal 60 at the International on Turtle Creek for lunch Monday - Friday. To learn more about Wendy and her magic, visit here.  
 

What's Inspiring Us This Weekend

1. Our favorite tabletop collection gets inspired by award-winning costume designer and artist Tony Duquette. What?! We can hardly wait. Serving plates and a hand-painted artichoke-shaped tureen from the Tony Duquette collection by Mottahedeh. Photo credit: Geoffrey Sokol. Read all about it at Architectural Digest.
2. When we saw this #TBT on the Neiman Marcus Facebook page, it struck a chord because isn't this exactly how every person feels when they walk through the doors for the first time? “I dreamed all my life of the perfect store for women. Then I saw Neiman Marcus, and my dream came true.” – Edna Woolman Chase, former Vogue editor, 1936. (Vintage photo of the Flagship store in Downtown Dallas.) Amen. 
3. We had the pleasure of brunching with the Brides of North Texas yesterday at the newly renovated (and utterly gorgeous) The Joule Hotel in downtown Dallas. We love those ladies and can't wait for their 5 year anniversary! Image via our friends at De Ma Fille Bridal. 
4. What are we reading and watching? We always love Net-a-porter's weekly mag The Edit, but this week they have the iconic Iman sharing her wisdom and fashion know all. Isn't she fabulous at any age? Work it, girl. Also on our list is the upcoming biopic of Jimi Hendrix entitled All Is By My Side starring Andre 3000. Our love for Jimi, classic rock 'n roll, and appreciation for all things Outkast have us more than looking forward to this much anticipated film. More details here. 
5. Wondering what to eat and drink this weekend? James Tidwell, beverage manager and sommelier of The Four Seasons in Dallas, shares the best summer wines to help you beat the heat over at The Daily Meal (our newest source of all foodie fun). And what else to eat but the best Chile con Queso ever? (We are in Texas, after all.) Texas Monthly shares the iconic (yes, we used iconic to describe a dip) recipe from Dallas' own Matt Martinez Jr. Yum is an understatement.
Your turn! What's inspiring you this weekend?

Eat: Cinnamon Rolls with Cream Cheese

Our perfect morning? Yummy Cinnamon Rolls with Cream Cheese, a little reading, and perfectly P.O.S.H. China. Get the look with Antique Sevres Tea Cup and Saucer, Sophia Salad Plate, Contrella Dessert Plate, Artesian Flatware

Whether you're playing hostess or just in the need for a little comfort food in the morning, gooey, warm cinnamon rolls seem to always fit the bill. This recipe creates the perfect texture and tenderness for your roles and will likely be a favorite your family wants every weekend. If you want to play around even more, add a little vanilla. Mmm-hmm good! Remember, special treats deserve special presentation. Break out the china for the fam, or if holding a brunch or guests, reserve specialty china, like our Sevres or Mahogany Rose Collections. Just you? Well you deserve a special place setting to go along with your morning "me" time. Enjoy!

Ingredients

Dough: 

1 cup whole milk 

3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray Filling:
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature Glaze:
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract

Preparation

For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling:
Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Makes 18 serving. Recipe from Bon Appétit  | March 2008. Bookmark it on Epicurious. 

Entertain: Peach Bellinis

Yesterday's Peachy Keen post has us yearning for our favorite summer drink - peach bellinis. Our favorite go-to recipes are shared below. When you need a light refreshment and have a heavy guest list, the sparkling peach bellini served in our Pure Champagne Flutes is just the ticket. If you are wanting something to beat the heat on scorching summer days or just want to add a beautifully presented beverage for a weekend brunch, the Australian Peach Bellini is a true crowd pleaser. We like to serve it simply in our stemless martini glass or add a chic element with our vintage glass compotes. With drinks, there are sure to be bites to eat, and the Blue + White China makes a mean combo with such classic drinks. Be sure to make enough; everyone will be coming back for seconds. 

Sparkling Peach Bellini recipe and image via A Taste of Home  {Get the look with P.O.S.H.: Pure Champagne Flutes} // Australian Peach Bellini image and recipe VIA {Get the look with P.O.S.H.: Stemless Martini} // Serve it up in style: Blue + White China, Blue Green Swirl Stem Juice and Compote, Vintage Glass Compotes

 

Entertain: Southern Traditions

Image via Society Bride

Inspired by yesterday's toast to the Kentucky Derby , we're sharing our favorite recipes for classic Mint Juleps and mouth-watering Chocolate Bourbon Pie. Known as the quintessential Southern cocktail, Mint Juleps call to mind the grand dames of high society and horse races as well as the most magnificent pomp and circumstance. With just a few ingredients, you can recreate this splendid classic and keep the leftover simple syrup refrigerated for another Southern favorite - sweet tea. The rich dessert pie is an ideal way to end your Derby Day festivities (and the recipe below is from a Louisville native and ardent Derby fan). What better way to celebrate the Run for the Roses or even a simple Southern wedding or dinner than than with a bar set to serve these two classics. Serve alongside your favorite china and enjoy!

A classic Mint Julep. Image and recipe via Southern Living.

Ingredients:
3 Fresh Mint Leaves
1 Tablespoon Mint Simple Syrup
Crushed Ice
1 1/2 to 2 Tablespoons (1 oz.) bourbon
1 (4-inch) cocktail straw or coffee stirrer
1 Fresh Mint Sprig
Powdered Sugar (optional)

Directions:
Place mint leaves and Mint Simple Syrup in a chilled julep cup. Gently press leaves against cup with back of spoon to release flavors. Pack a cup tightly with crushed ice; pour bourbon over ice. Insert straw, place mint sprig directly next to straw and serve immediately. Spring with powdered sugar, if desired.

Scrumptious Chocolate Bourbon Pie. Image and recipe via Southern Living.

Ingredients:
1/2 (15 oz.) package refrigerated pie crusts
1 1/2 cups chopped pecans
1 cup (6 oz.) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt

Directions:
Fit pie crust in a 9-inch deep-dish pie plate according to package directions; fold edges under and crimp. Sprinkle pecans and chocolate evenly onto bottom of the pie crust and set aside. Combine corn syrup and next 3 ingredients in a large saucepan and bring to a boil over medium heat. Cook, stirring constantly for 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared pie crust. Bake at 325 degrees for 55 minutes or until set. Cool on a wire rack.
 

Toast: Mango Jalapeño Margaritas

A toast to the season's warmer days and cooler nights with a tasty Mango Jalapeño Margarita. Perfect for Friday night or your first Spring soiree.

 Yield: for one margarita, can easily be multiplied

Ingredients:

2 ounces Grand Marnier
1 1/2 ounces jalapeño tequila
2 ounces lime juice
2 1/2 ounces mango simple syrup
1/2 mango, peeled and chopped
2 jalapeño peppers, sliced
salt for the rim
lime wedges

Directions:

For jalapeño tequila: add 2 sliced jalapeños to a large jar or container and cover with 1 1/2 cups of tequila. Let sit for 24 hours, then strain before using. Keep in a sealed container for a few weeks, preferably in the fridge.
For mango simple syrup: combine equal parts sugar and water (I suggest 1 cup of each), bring to a boil and let sugar dissolve, then turn off heat and let cool completely. Combine 1 cup simple syrup + 1/2 mango (peeled and cubed) in a blender and blend until combined.
To make the margaritas, rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices. I also took a few of the jalapeños from the tequila and removed the seeds, then toss them in the margarita.

[adapted by How Sweet It Is from my strawberry margaritas]

Entertain: SMU Catering's Tomato Basil Bisque

We expect nothing but the best from Southern Methodist University, so of course that extends to all of the Dallas Campus, from the exquisite art collections at Meadows Museum to the scrumptious bites from SMU Catering. Beautifully prepared (there's a reason they call it "art for the table") and mouth-watering good, the food was just as we expected - perfect.

Paper goods via Paperless Post / Menu by SMU Catering

Event Specialist Denize Lentz and SMU chefs helped us in sourcing our favorites recipes and a wonderful menu from this hidden gem in event spaces. We wanted to know more about the mouth-watering amouse bouche and cocktails we had the pleasure of trying at the Meadows Art of Spain opening night, and now we get to a full Spring menu with you plus the recipe for a flavorful Tomato Basil Bisque served stylishly in our Gold Leaf Demitasse (the "Hot Toddy" glass). Be sure to check back tomorrow for their signature cocktail!

For more info on SMU Catering, please visit here.  
 

Holiday Menu: Kent Rathbun

Frame via Paperless Post

Today we continue where we left off Thursday with more delicious goodness from Kent Rathbun (Click here for yesterdays recipes and an overview of this national favorite.)  This savory menu ensures friends and family eat, drink, and be merry this holiday season with a mix of traditional recipes with Kent's Southern spin. Pecan pie is a favorite around here - we can't wait to try this Sweet Potato - Maple Pecan Pie.

 Serve it up: Maple Leaf Charger, Mahogany Rose  China Collection, Gold Leaf Salad Plate, all P.O.S.H. Couture Rentals. 

 

Learn more about Kent Rathbun, including his catering and restaurants by clicking here. For a PDF of this recipe, please email showroom@poshcouturerentals.com

Check out the other chefs in our holiday cooking series:

Brian C. Lescher from the Grape. Part 1 and Part 2. 

Cassandra Fine Catering holiday menu. 

 

Holiday Menu: Kent Rathbun

If you’re in the Dallas area, you know first-hand the perfect preparation and savory taste of a Kent Rathbun feast. From his big D beginnings at The Mansion on Turtle Creek and the Landmark Restaurant to the award-winning Abacus and Jasper’s, Rathbun has proven his signature blend of flavors are the pinnacle of world-class dining and five-star restaurants. Just a few of his accolades include: Bon Appetit’s Best of the Year, “One of the Top Meals Around the World” by USA Today, “Top Pick” and “Best Chef” by D Magazine, and recognition and features in publications like Elle, Southern Living, Veranda, and Texas Monthly. With an introduction like that, we’d be crazy not to include him in our chef series for holiday entertaining. We love his catering, but we thought it would be fun to share a few of his scrumptious recipes with you. 

First up, a holiday libation featured in our new Hot Toddy glassware. Plus, a truly Southern-inspired take on stuffing with Rathbun’s Charred Corn-Jalepeno Jack Stuffing. Let the mouth-watering begin. 

Serve it up:

Peppermint Patty - The Hot Toddy served on the Gold Beaded B&B Charger, P.O.S.H. Couture Rentals / Grape Metallic Weave linen from Resource One, exclusively at P.O.S.H.

Stuffing - Simply Platinum catering bowl, P.O.S.H.  Couture Rentals.

Learn more about Kent Rathbun, including his catering and restaurants by clicking here. For a PDF of this recipe, please email showroom@poshcouturerentals.com

Check out the other chefs in our holiday cooking series:

Brian C. Lescher from the Grape. Part 1 and Part 2. 

Cassandra Fine Catering holiday menu. 

Holiday Menu: The Grape

POSH ladies love their china, but we're just as enamored by great gastronomical concoctions as a beautifully set table. We know we're not in this alone. Who isn't a slight foodie at heart? So of course we had to share secrets from our favorite Dallas chefs. 

 
When we were dreaming up holiday menus—keeping in mind the trained and expansive palette of the POSH girls and our readers—we knew there had to be a place for The Grape. The Grape pulls historical weight in Dallas. Early contributors to the fate of this well-received restaurant included restauranteur Alberto Lomboardi (an early waiter), film-maker Julian Schnabel (part-time chef), Frank Bailey (original chef in 1972), and national wine critic Diane Teitelbaum (the first waitress/manager). But it’s Chef/Owner Brian Luscher and wife Courtney that have kept the seats of this award-winning restaurant filled with its bistro charm and innovative menu. Recent awards include “Best Brunch, Best Fries, and Best Calamari” by Dallas Observer; “Best Neighborhood Bistro” by Modern Luxury Magazine; and one of the “Top 8 Brunches in Dallas” by the Dallas Morning News. (By the way, we concur!) Executive Chef Brian C. Luscher isn’t too shabby on the awards front either. He was recently voted “Chef of the Year, 2011 Eater Awards” in Dallas. 

We asked The Grape for a holiday menu and drink to serve in our new Hot Toddy glassware. Below is just a taste of what Luscher and his team has to offer. And just an FYI, we made the recipes below for the images, so we know you can too. Check back tomorrow for the full course.

Serve it up: 

Spiced Cider - The Hot Toddy served on the Gold Beaded B&B Charger, P.O.S.H. Couture Rentals / Mushroom Bark linen from Resource One, exclusively at P.O.S.H.

Pear Crisp -  Gold Leaf Cordial on the Gold Beaded B&B Charger,
P.O.S.H. Couture Rentals / Grape Metallic Weave linen from Resource One, exclusively at P.O.S.H.

Check out The Grape's full menu and offering here.

 Like The Grape on Facebook.

Entertain: The Dog Days of Summer

When it comes to entertaining guests, we don't discriminate, especially to our furry friends. So when the time came to celebrate a milestone birthday for a POSH pup, all paws were on deck. We're not sure who enjoyed it more - those of us who had the chance to partake of Meg's fresh lemonade and grilled burgers or the canine friends with their pupcakes. Either way, it's safe to say Bear had a very Happy 10th Birthday indeed.

1. What kind of party is it without personalized cups? 2. Meg and the birthday boy, Bear. 3. Pupcakes and burger fixings along with a few undoubtedly chewy gifts. 4. Bear sniffs out his dessert. 5. Don't worry. Marvin isn't serving as a cautionary tale for eating too many pupcakes; he just likes getting his tummy rubbed. 

PEANUT BUTTER PUPCAKES  
Recipe from Bake Space

Ingredients:

2 ripe bananas
2 cups water
1 egg
1/2 tsp double strength vanilla
3 cups whole wheat flour
1 Tbsp baking powder
2 Tbsp honey
1/2 cup peanut butter
Dog food or tiny bones for "sprinkles"

Directions:
Preheat oven to 350 degrees (F). Spray cupcakes or mini cupcake pan with olive oil. (Mini cupcake pan for small dogs or regular pan for large dogs.)


In a large bowl, mash bananas with a fork. Add all ingredients but peanut butter and dog food and mix with a pastry blender until well combined. Add peanut butter and continue stirring until well blended.


If using mini cupcake pan, spoon 2 Tbsp (or 1/8 cup) batter into each well. If using regular cupcake pan, fill each well to the top. The batter will not rise or smooth out very much, so be sure to smooth it out and make it pretty. Top each pupcake with 1-4 pieces of "sprinkles" and push them down slightly into the dough.


Bake mini cupcakes for 15 minutes or until toothpick inserted in center comes out clean. Bake large pupcakes for about 25 minutes. Allow to cool for 3-5 minutes in a pan before inverting onto cooling rack. Allow pupcakes to cool completely before feeding them to your dog.