Four Things from A Very Murray Christmas

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Each year I set aside one day during the third week in December to catch up, buy those last few Christmas gifts, and add some final decorating touches before our annual Cocktails & Carols soirée. Today is that day and when I’m at home, I can promise you that A Very Murray Christmas will be playing the background. To say I was giddy the first time we watched it would be an understatement. If you’ve seen in or plan to, here are a few fun notes/facts to save you from the post-Netflix google rabbit hole!

Bemelmans Bar

A snapshot from our last visit to Bemelmans Bar | Hannah & Husband

Bemelmans Bar, located on the first floor of The Carlyle, has kicked off more than one magical evening for us in New York City. I’m particular to this bar for a few reasons but the main one is the incredible artwork that covers every inch of the place down to the lampshades.

Ludwig  his wife Madeleine (source)

Ludwig his wife Madeleine (source)

The murals were painted by Ludwig Bemelmans, best-known for his Madeline series, in exchange for lodging when he and his family lived at the Carlyle for a year and a half. My very favorite scene in the bar depicts winter in Central Park complete with snowing and ice skating. Bemelmans hand is unmistakable.

a-very-murray-christmas-bemelmans-bar

While I would argue that A Very Murray Christmas is best enjoyed while sipping champagne, here’s another idea. Maya Rudolph refers to her drink as a “soiled kimono,” and being the cocktail hour devotees that we are, we needed to know what that was.

The Soiled Kimono cocktail from A Very Murray Christmas | Hannah & Husband

The drink is a reference to one of the original writers and creators on SNL: Michael O’Donoghue. It’s a cocktail referenced in one of his “Mr. Mike’s Least-Loved Bedtime Tales,” and when Bill Murray announced his death on stage at SNL, he toasted with a Soiled Kimono. The drink is meant to be garnished with a butterfly but Maya’s is garnished with olives. To each his own.

The Soiled Kimono

Mix 23 glass costly French champagne

With 13 glass Japanese plum wine

recipe from season 3 episode 8 transcript

A Very Murray Christmas | Hannah & Husband

He’s the taxi driver.

If you spent the first half of the movie looking at the bartender (& his fabulous hair) wondering, “Why do I know that guy?” It’s because David Johansen played the taxi driver in Bill Murray’s other holiday hit circa 1988: Scrooged.

A Very Murray Christmas | Hannah & Husband

 

Real Life Conversations Between Hannah & Husband

Me: */gasp/* This is what the inside of my brain looks like.

Husband: Everyone is wearing either red or sparkly, and there’s a bari sax playing.

Me: And George Clooney serving cocktails.

A Very Murray Christmas | Hannah & Husband

Obviously I will be needing everything Miley is wearing. And silver glitter reindeer antlers.

Alright, I’m off to run errands. If you’ve seen A Very Murray Christmas: Did you love it as much as I did?

Stories from the Kitchen: Mallory Viscardi’s Holiday Cranberry Sauce

I work for a huge company and never is this more apparent than when people come up and say, “Oh, you work for Scripps. Do you know ____?” *sigh* “No.” Nine times our of ten my answer is no. But when a friend heard I’d be traveling to NYC on a more regular basis in 2012, she was kind enough to set up an introduction with a coworker in New York named Mallory Viscardi. Our first meeting consisted of tacos on the High Line and lots of talk about food and husbands. I don’t think I’d ever met anyone who cared so much about cookbooks and the perfect cookie recipes but there she was, and I wanted to be her friend. Three years later, I’m happy to say that thanks to the power of the internet, that worked out quite nicely. She and her husband moved to Nashville, have the cutest little baby girl (who is the star of her Instagram), and the food on her blog, Country Mouse Confessions, is more swoon-worthy than ever. So needless to say, I was thrilled when I received her story.

There’s something about this time of year in the kitchen that makes me miss my own grandmother so much while feeling closer to her at the same time. Mallory’s story reminded me of that, and also reminded me why I love the internet so much. I love that Mallory can share this recipe with all of us so that we can share in her memories of Mimi. I don’t know about you, but I’ll be going cinnamon shopping today!

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Stories from the Kitchen: Mallory Viscardi's Holiday Cranberry Sauce  | Hannah & Husband

Mimi & Mallory on her first Thanksgiving | photo courtesy of Mallory Viscardi

In my (big, Irish) family, as soon as the clock strikes midnight after Halloween, The Holiday Season officially begins. And that means feasting. Now my father’s mother, my Mimi, was magical. She was special every day, but there was something about the dishes she made for the holidays that really made the wonder of the season dance to life. It took years after she passed away for the holidays to feel special again. She ran the house from her kitchen, a place where some of my earliest culinary memories live: the magical way flour floats through the air like fairy dust when you knead bread, the way cookies rise and brown in the oven, the way the whole house smelled when her signature spice blend was used in anything she made (cinnamon, cloves, citrus).

It’s with that signature spicy scent in mind that I make this cranberry dish each year, in my Mimi’s honor. Just a whiff of the cloves, cinnamon, and citrus take me back to those special days I spent perched on a chair at her counter, face smudged with molasses or chocolate, watching her create magic one ingredient at a time. I’m not going to lie to you… Everyone in the family grumbled the first year I made this cranberry sauce, being loyal to the gelatinous glob that comes from a can and tastes something like sugary paste. “Don’t mess with tradition,” they whined. Your family might whine, too. But I promise you, fight the good fight against bland, flavorless cranberry sauce and within a bite or two of this dish even the most grumbly of holiday guests will come around.

Stories from the Kitchen: Mallory Viscardi's Holiday Cranberry Sauce  | Hannah & Husband

photo courtesy of Mallory Viscardi

The bright, aromatic flavors in this dish celebrate cranberries as they were always meant to be enjoyed at the holiday table. I know most home cooks don’t stock more than one type of cinnamon in their pantry, but I strongly encourage you ahead of this holiday season to explore the nuances between Ceylon and Cassia. Each has its own signature scent and flavor, and you’ll find using the right cinnamon (or a combination of both) will take your holiday dishes to a whole new level of extraordinary. I’ve included a note about where I order mine at the end of the recipe for you. Additionally, if you’re feeling fancy or adventurous, you can also swap meyer lemon in for the orange (using zest and juice from 1½ meyer lemons) and you’ll get a dish that more acutely plays up the natural and delightful tart-sweet flavor of cranberry.

Stories from the Kitchen: Mallory Viscardi's Holiday Cranberry Sauce  | Hannah & Husband

photo courtesy of Mallory Viscardi

Holiday Cranberry Sauce

makes 8-10 servings

Ingredients:

1 12-ounce bag of fresh cranberries
¾ cup sugar
1 tablespoon molasses (blackstrap if you have it)
zest and juice from one orange (or from 1½  meyer lemons)
¼ teaspoon ground cassia cinnamon (Chinese is the most common)
¼ teaspoon ground ceylon cinnamon (Vietnamese is the most common)
pinch of ground cloves

In a medium saucepan, combine all the ingredients plus 1½  tablespoons of water.

Cook over low heat, stirring to dissolve the sugar and combine the spices, juice, and water into a syrup, until the cranberries soften, around 10 minutes.

Increase the heat to medium and cook further until the cranberries burst, another 10-12 minutes (depending on how chunky you want it, cook longer for more burst cranberries / a smoother overall texture). I smash mine down with a spatula toward the end of cooking because my family prefers it more like a sauce; poke at it until you find a texture that looks delicious to you.

Let cool to room temperature, and you’ll notice the liquid thickens up as the natural pectin in the cranberries works its magic. Now all you have to do is try to keep from eating the whole bowl of cranberry sauce before guests arrive.

Make-ahead tip:

You can make and store this in the fridge in an airtight container up to a week in advance. I like mine best after 2-3 days, when the flavors from the cinnamon and cloves and orange have really bloomed.

And you can find the cinnamons I use from Savory Spice Shop online: Ceylon, Cassia.

 

Stories from the Kitchen: Jess Marcum’s Turkey

Thanksgiving is my very favorite holiday. You may have guessed Christmas just because of the influx of glitter and Andy Williams songs, but alas it is Turkey Day that has my heart. I have such fond memories of days spent in the kitchen with several generations of family preparing a meal for guests with thankful hearts. In the past, this holiday has been celebrated on the blog with DIY decor, a game plan for beginner hosts, and even a Charlie Brown style spread. But this year, we’re doing something extra special!

stories-from-the-kitchen-logo-1I’m calling this series Stories from the Kitchen, and I’ve asked friends from around the country (& the interwebs) to share a favorite Thanksgiving recipe as well as the story behind it. The food we serve, especially around the holidays, always seems to have a little history–why not share!

Stories from the Kitchen: Jess Marcum's Crisp Maple Glazed Roast Turkey | Hannah & Husband

To kick things off: this lovely lady! Meet Jess Marcum, a kindred spirit who currently resides in California with her handsome husband and two little girls. (Go look at their Halloween costumes right now; we’ll wait.) I have read Jess’s blog for long enough now that I have no idea when I started, but I feel like we were destined to be friends. Jess helped me discover the magic of apples & brie on crusty bread, shared the hot fudge recipe that has saved more than one Saturday night, and, like me, believes fresh flowers on bookshelves can brighten even the gloomiest day. The picture above was taken at the Marcums’ annual Fall Feast, which I confess has occupied my Pinterest boards (and brain) ever since–isn’t it just lovely? When I sent her an email about this little project, I was so thrilled when she said Yes! So without further ado, here’s Jess’ story…

My father in law is famous for his hazing tactics. Hazing that is, for new members of the family. The stories my brothers in law could tell! My oldest brother in law once had to hand squeeze orange juice for the whole family (10 people in total). Needless to say I was nervous about entering the family, but as it turned out he was really quite civil to me. There were jokes made about his son marrying up, I even got a few hugs, it was quite a comfortable experience.

Then came my first Thanksgiving with the in laws….less than a year after we were married. The dish assignments went out and I was landed with the turkey. THE TURKEY. It was in this moment that I realized he hadn’t let me off the hook, he was just biding his time for something good.

Let me just back up and say that first, my father in law is a top notch chef in his own right and second, I had never cooked any kind of whole bird in my life. The pressure was on. To say I was stressed would be an understatement, but luckily my dear old father in law did provide me with a recipe to go off of, bless him. I soaked the bird in Pioneer Woman’s turkey brine the night before and did a buttery maple syrup glaze to roast (I can’t remember where this recipe came from, I’ve done it so many times since I’ve probably completely changed it anyway).

I really have to thank my father in law for this experience (I can only say that because the bird turned out beautifully), being in charge of the turkey completely cured me of my fear of cooking whole birds and gave me my go-to turkey recipe for years to come! I make this at least twice a year, I’m one of those people who have to have “leftover” turkey sandwiches more often than the week after Thanksgiving, they’re kind of my jam. So without further adieu…the recipe.

Crisp Maple Glazed Roast Turkey

Ingredients:

1 whole turkey
1 stick of salted butter softened
1 1/2 cups grade B pure maple syrup (I love the Trader Joe’s brand)
kosher salt and fresh ground pepper

Begin by preheating your oven to 425 degrees. Wash your bird and remove the gizzard and any fun packages your butcher left in the cavity for you. (Set aside if you want to make gravy.)

Set the bird out at room temperature for 30 minutes. Pat her dry with paper towels then set in your roasting pan. While she’s sitting melt the butter in a sauce pan and add the maple syrup, cook on medium heat and let it come to a simmer. Reduce heat and let it simmer for about 15 minutes stirring occasionally.

Baste the bird in the syrup reduction and salt and pepper liberally (make sure to get the syrup in all the crevices). Make a tin foil tent over her and stick her in the pre heated oven.

Continue to baste every 30 minutes until her internal temperature reads 155 degrees. (If your syrup solidifies just heat it up again.) Then remove the tin foil and cook on the middle rack until her breast temperature reaches 165 degrees.

A viola! A very yummy turkey! I should mention that I only do the brine on special occasions….like Thanksgiving. Normally I leave out the brine entirely and I’ve found it tastes just fine, so that’s your call!

some bonus recipes…

maple turkey gravy:

fill a pot with water and boil down the gizzard of the turkey
put the turkey drippings in a sauce pan (first, skim off the fat) and add the gizzard water and flour until it reaches your desired consistency (whisking constantly)
salt and pepper to taste

left over turkey sandwiches:

leftover turkey
toasted whole wheat bread
cranberry sauce
pomegranates
brie
apples slices sprinkled with cinnamon

How to Carve a Turkey by Duncan Hines

How to Carve a Turkey by Duncan Hines, 1953 | Hannah & Husband

It’s no secret that I’m a sucker for vintage, and one of the things I love to find are food pamphlets and small paperback cookbooks from the 1940s and 50s. These little treasures not only offer an array of recipes, but often a little peek into the era–admittedly my favorite part. So today, kicking off our Thanksgiving festivities here on the blog is this little gem from Woo-Woo’s collection: 1953’s How to Carve a Turkey by Duncan Hines. As you’ll see it was distributed by local Gulf stations to patrons all over the country.

And, look at that man. Isn’t he just precious? I’d take that well-suited man with his winking eye at my table any day of the week!

How to Carve a Turkey by Duncan Hines, 1953 | Hannah & Husband

 

The family and guests gather around the table, admire the bird, join in the prayer of thanks, and settle back in pleasant anticipation of a delicious meal and a good show–the ritual of carving the turkey. Unfortunately, the head of the house, meanwhile, has all too often been suffering the pangs of stage fright and the feeling of being faced with a long, unpleasant carving chore.

When you know how, carving is not difficult, and it is fun to put on the expected show.

How to Carve a Turkey by Duncan Hines, 1953 | Hannah & Husband

How to Carve a Turkey by Duncan Hines, 1953 | Hannah & Husband

 

Many people have decided preferences and the thoughtful host will inquire what they desire and serve accordingly. When no preference is expressed, the helping should be equal parts of light and dark meat. In all cases, a spoonful of stuffing should first be put on the plate. Serve neatly, as appearance aids appetite.

I just love that line!

How to Carve a Turkey by Duncan Hines, 1953 | Hannah & Husband

Woo-Woo had 7 children. As you may imagine, there were many things that acted as a canvas to a young artist. 

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Related Posts:

A favorite this time of year: Woo-Woo’s Recipe for Old-Fashioned Sugar Cookies

Or, if you’re hosting this year: Thanksgiving Game Plan: 8 Days Out 

 

 

Priorities & Place

There was one conversation I had this year that I’ve come back to several times, and it all had to do with priorities and place. The theory was this: People in different geographic locations judge quality of life by very different factors. For example, in Washington D.C. it might be common to judge one another (and therefore your own success) on the connections one holds. How connected are you to those in power? What are your 6 degrees of separation from Kevin Bacon (or John Boehner), etc. Likewise, if everything really is bigger in Texas, perhaps that state puts great importance on possessions–their money, their house, their land.

So this made me think, what do we prioritize in East Tennessee? We are in the Bible Belt so many people prioritize the state of their soul (and, of course, everyone else’s). East Tennessee is made up of lots of small towns so you can definitely see the “who do you know” factor at work. But mostly, since I started really paying attention to this (in May), I’ve found that I am most interested in what people do with their free time–and so are most of the people I know.

"Home is where..." from the sketchbook of Hannah & Husband

I am a homebody. I like to spend time with my family, I like to cook for all of our friends, and when we get out, I’d much rather jump in a river than go to a club. So when I meet someone at a party I often ask about how they spend their Saturdays… Do they spend time with their family? Do they read books? Do they hike? Do they eat good food? (In which case, we can definitely be friends!)

It is not enough to be busy. So are the ants.
The question is: What are we busy about?
-Henry David Thoreau

Which brings me to Thoreau. As we set goals for the new year, what are we going to be busy about? What takes priority in your life? How do you judge yourself–and therefore how will you judge others? While I do think there is something to that regional value idea, I just want to be sure that, regardless of place, I am setting my own priorities and living my life accordingly. And yes, as previously stated, one of those priorities is eating and sharing good food–expect more of that in the new year–which I’m not entirely sure isn’t a Southern belle/regional sort of thing in itself.

Cocktails & Carols

Cocktails & Carols 2014 | Hannah & Husband

Husband (aka the king of selfies)

This weekend was our 3rd annual Cocktails & Carols party, and (if I do say so myself) it was the absolute best one yet. I get so overwhelmed by how blessed we are each year as all of our favorite people get gussied up (the dress is black tie or “festive”) and crowd into our little house to eat, drink, and sing! The group is always eclectic but when you have friends as fab as ours, lively conversation is never hard to come by.

Fun highlights from this year:

Our friend Ross brought a bottle of sparkly and a sword. I tried (& failed) 4 or 5 times to open it myself. Finally our friend Josh jumped in and got it on the first try! So much fun! In related news, if you see me purchasing a sword any time soon, it’s only for opening bottles of bubbly-I swear!

partyfail

We know super talented people. This year, everyone enjoyed a keg of beer brewed by one of our friends. How cool is that?

Cocktails & Carols 2014 | Hannah & Husband

 

Lots of Christmas carols were sung (obviously) as well as a selection of songs from both Disney and Rocky Horror Picture Show. But my favorite selection of the evening was when we all stood around the piano and sang Biz Markie.

Little Richard and Pee-Wee Herman in Pee-Wee's Playhouse Christmas Special

In the living room, we had some visual candy running on the television as we played vintage Christmas records. If you haven’t seen the Pee-Wee’s Playhouse Christmas Special, you’re in luck. Netflix just released all of Pee-Wee’s Playhouse–including the Christmas special! Note: I may have to make Miss Yvonne’s outfit for next year’s party!

Finally, the food. Here are a few recipes that were requested:

Husband made Slaughter-style chicken and waffles using my cornbread recipe and grilled chicken dressed with sour cream, cilantro, & jalapeños. Delish!

Cocktails & Carols 2014 | Hannah & Husband Cocktails & Carols 2014 | Hannah & Husband

Spinach Dip from scratch

Clementines dipped in chocolate with bourbon-smoked sea salt

Naughty: Lumps of Coal

Nice: Shortbread cookies with chocolate bows
Cocktails & Carols 2014 | Hannah & Husband Cocktails & Carols 2014 | Hannah & Husband

This year’s signature cocktail was a Cranberry Orange Gin Fizz. But you should always remember that parties in the South involve bourbon–Lots. of. Bourbon. We went through several bottles.

Note to Self: Next year, buy multiple handles.

Sheet Music Garland

Sheet Music Garland | Hannah & Husband

Husband and I are both musicians (for example…) so over the years we have acquired a lot of sheet music. While I absolutely adore old sheet music, some have unfortunately been tattered beyond repair. So, in those instances, I say “Repurpose!” As you can see, last week I made this sheet music garland to hang above our archway. (Incidentally, I made too much and it now encircles most of our front room too!)

Sheet Music Garland | Hannah & Husband

It was super easy. I simply trimmed off the tattered edges of the music using a metal straight edge and an xacto knife. Then, I cut the music into 114 inch strips and used a stapler to connect the circles.

Sheet Music Garland | Hannah & Husband

Bonus: Because it’s not straight up jingle-linging, it will probably stay up through the winter.

December Essentials

December Essentials:

1. Festive Decking for your Halls.

2. Hannah’s Holiday Playlist

3. Hot Cocoa

We always have a lot of music in our house, but this time of year whether we’re cooking, reading, or making pretty things, there is a 24/7 holly jolly festival of awesome emanating from our speakers. So posted below, you’ll find a Christmas playlist that I would argue is best enjoyed while sipping Alton Brown’s hot cocoa. (His instant cocoa mix recipe is so easy, and we always have a jar on hand this time of year.) Enjoy!

Gift Guide for the Black Sheep

To the black sheep of the Internet: this gift guide is for you! While I may be a sparkly, falala-ing jingle belle this time of year, even I have grown tired of Blog Land’s shiny, monogrammed gift guides. Is it just me or do they all start to look the same after a while? Sure Kate Spade, minimergency kits, and cable-knit pom pom hats will always be a fab choice but, in my humble opinion, gift guide season has turned my blog feed into an indistinguishable sea of pretty pink lipstick and bubblegum. So today, I offer  an alternative for your snarkier friends and lovers–those with a little bit of punk in their soul and just enough of a rebellious streak to endear them to your heart forever.

Gift Guide for the Black Sheep | Hannah & Husband

Sex Pistols’ Spunk, 1977 :: “I am an anarchist.”

Jonathan Adler’s  White Lies Canister

Terrapin Moo-Hoo Chocolate Milk Stout :: Looking for a dark brew? My friends and I are absolutely in love this seasonal milk stout.

Cards Against Humanity

Onyx surrounded by pearls :: Ok, yes it is stunning and super femme, but there’s something about onyx that I’ve always found fixating. This ring from Tiffany & Co. is no exception.

I Wear the Black Hat :: Read Husband’s review here.

The Book of Vice: Very Naughty Things (and How to Do Them)  by Peter Sagal

“Coal Rice Krispy Treats” :: As a side note, these will definitely be on my holiday party table this weekend. OMGyouguys.

Holy Blues Brothers Prayer Candles :: “Our Lady of Blessed Acceleration, don’t fail me now.” – Elwood

In all seriousness, if you need more ideas, here are my favorite gift guides this year:

Joanna Goddard of A Cup of Jo always has the best ideas, and her descriptions for the recipients are perfect!

Esquire’s 10 Best Gifts for Foodies is pretty killer.

And if you want the pretty blogger land list, Carly’s “A to Z Gifts” is absolutely fabulous!