Entertaining – BritishCottageBlog.com

Go Green

Skillet Chicken

It’s tempting to hold this post until March, but seriously why should the Irish get to have all the green, all the time? If you are a British Cottage aficionado then you know I skew blue, but that doesn’t mean I don’t love the color green. And, in fact, nothing looks better than blue with a pop of green. But I digress.

Early last year, a long time chum arrived at the store and announced that after–I dare not say how many years–of living in Rumson she was ready to ditch the whole house and yard thing and move to a townhome. Fortunately for her, she didn’t need to look farther than her own backyard, so to speak.

In the early 1990s, the Sickles family sold their Little Silver farm to a developer, striking a deal with the town that seemed to make everyone happy. Instead of a scrum of sprawling McMansions the developer would build a thoughtful, planned community, the town would acquire a much-needed park, playing fields, and some green acres and the Sickles family could not only keep their farmer’s market but expand it.

Hence Alderbrook was born, a community of 167 two and three-bedroom, ranch and townhouse style condominiums. That looked fabulous from the get-go because, instead of grouping them on part of the land the developer cut 12 cul-de-sacs through the fields, each with an average of 10 homes, that extend to the woodlands framing the property, and wind around an interior green space.

The Alderbrook offers four models, ranging from 2000 to 3000 square feet, and because the development was geared to empty nesters, features master bedrooms on the first floor. Even better, all the homes have a two-car garage and a basement, which I’m not seeing in many townhome communities. Toss in a few Alderbrook amenities like the on-site pool, a tennis court, and a recreational facility and clearly, this is a win.

The only downside is, if you manage to get your hands on one, they tend to be a bit dated…I mean they were built over thirty years ago, and the nineties were, well the nineties; how do they look now? I’ll cut to the chase and tell you the answer is pretty darn good, but a little elbow grease is required. Let’s start with the kitchen.

I’m not going to do a before and after because that takes way too long. Suffice it to say the new owners completely gutted the kitchen, removing an oversized island and most of the walls in the dining room. Karen Barnes, at Millhurst Mills, was the mastermind behind the kitchen design and gets credit for the peninsula to the left of the stove.

The color, remember I started off saying this blog was about the color green, was all up to the wife, who over the years had been collecting thoughts about remodeling and interior home design. She was looking forward to creating a space that not only worked perfectly for her and her fellow nester but also for their children and grandchildren.

Part of the problem when it comes to empty nesting, which, around here at least, invariably involves downsizing, is what do you do with all your stuff? Especially stuff like early American brown wood antiques when all your kids and everybody else’s kids want is mid-century modern or c r a p from PB. In this case, you remove a closet to expand the dining area in the kitchen, buy some beautiful Majolica (the green plates in the upper cabinet, remember our theme) from British Cottage and call it a day.

One thing I don’t understand is how come townhomes always seem to feature cathedral ceilings. Why? Drama? Who knows, but they are a fortune to heat and cool, and difficult to decorate. Evidently, this home also came with a surfeit of molding as well as french doors to the sunroom which all got the big heave-ho. I think the result is simply elegant.

Here you get a glimpse of the role British Cottage played in all this. The stools, armchairs, and sofa are all from our store.

The upholstered armchairs are by Century Furniture in an “Inside/Out” minty green performance fabric. These were a lucky in-store find (you know, or you should know, how I love to buy the showroom samples Century offers after the High Point Markets end). But also by lucky I mean they had something to sit on while they waited for their sofa which was custom made by Hickory White, (one of the more designer-driven divisions of the mighty Sherrill Furniture) in a soft-to-touch, jade-toned fabric.

Also from Century (and British Cottage) is the family room sofa and upholstered armchair. This is possibly my favorite photo because of the little puggle (upon his matching throw) positioned in the middle of the sofa–the best seat in the house–or is he just being diplomatic? Note, once again, there is plenty of green going on here in the walls and the rug–and who doesn’t love that pop of coral in the chair–a color we also see in the area rug? Also, note how the chair has a mid-centuryesque vibe but plays well with the early American antiques in the room.

All in all my visit was quite a success. Ordinarily, I might have liked to sample some of the beverages on hand at the bar cleverly attached to the custom breakfront in the living room, but sadly snow was expected that evening and I needed to get to Sickles Market before they closed. I’d been thinking a lot lately about making one of the 11 One-Pot Winner-Winner Chicken Dinners recently featured in the New York Times and the one I picked had everything from fennel to anchovies–so getting to Sickles was critical.

FYI:
JT Norman… built-ins in the living room, office, and master closet /cabinets
Karen Barnes at Millhurst Mills…kitchen and master bathroom cabinets
Paul Gordacyk…. Kitchen and dining room table

Now onto dinner. I bought so Keith got to be the chef.

#8. Recipe from NY Times: Skillet Chicken and Rice With Anchovies and Olives

INGREDIENTS

2 tablespoons olive oil, plus more for drizzling
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
Kosher salt and black pepper
1 medium fennel bulb, trimmed, cored and diced, plus more fennel fronds, for serving
1 medium yellow onion, diced
1 teaspoon dried oregano
¼ cup roughly chopped anchovy fillets
5 garlic cloves, minced
¼ teaspoon red-pepper flakes, plus more to taste
1 tablespoon tomato paste
¾ cup dry white wine, such as pinot grigio
1 cup long-grain white rice
¾ cup pitted Castelvetrano or other green olives, halved lengthwise
⅓ cup raisins, preferably golden
2 cups low-sodium chicken broth
1 medium navel orange, 1/2 juiced and 1/2 thinly sliced

PREPARATION

Heat the oven to 325 degrees. In a 12-inch skillet with a lid, heat the 2 tablespoons olive oil over medium. Pat the chicken thighs dry with a paper towel and season them with salt and pepper. When the oil is hot, place the thighs in the skillet, skin-side down. Cook, undisturbed, for 8 to 10 minutes, or until the skin is golden brown and the chicken releases easily from the pan. You may need to raise the heat slightly during the last few minutes if the skin isn’t browned enough.
Flip the chicken thighs and cook for 3 minutes on the other side, then transfer to a plate and set aside.
Discard all but about 3 tablespoons of fat from the skillet. Add the diced fennel, onion, and oregano, and cook over medium for 6 to 8 minutes, stirring occasionally, until the vegetables are tender. Add the anchovies, garlic, and red pepper flakes and cook for 1 to 2 minutes, until the garlic is fragrant.
Add the tomato paste and cook, stirring often, until it begins to caramelize and turn rusty brown in color. Add the wine and cook, scraping up any brown bits from the bottom of the pan, until the liquid has almost completely evaporated.
Add the rice, olives, and raisins to the skillet and cook, stirring, for 1 minute. Add the chicken broth, orange juice, and a few grinds of black pepper, and bring to a simmer.
Place the chicken thighs on top, skin-side up, nestling them into the liquid so only the skin is above the surface. Cut the orange slices into half-moons and arrange them around the chicken. Drizzle the orange slices with olive oil.
Cover and bake for 30 minutes, or until the rice is tender and the liquid has been absorbed. (If you’d like to crisp the chicken skin, pop the pan under the broiler for 2 to 3 minutes.)
Top with fennel fronds, more red pepper flakes, and a sprinkle of salt. Serve hot.

Keith followed the recipe exactly and it was delish!

A Glimpse at the Cinematic Style of Nancy Meyers

Feast of the Seven Fishes Pie

You are a nice Jewish girl who was raised on Philadelphia’s Main Line in the 1960s and you grow up to be:

A Housewife
A Schoolteacher
A Divorced Housewife
The Most Successful American Female Writer/Director/Producer in the History of Movies

If you guessed D then we are talking about Nancy Meyers, and you are absolutely correct.

There’s no doubt Nancy Meyers’ movies are phenomenally successful—the last four combined grossed over one billion dollars (2015 The Intern, 2009 It’s Complicated, 2006 The Holiday, 2003 Something’s Gotta Give), and her all-star filled casts are delightful, featuring such luminaries as Diane Keaton, paired with a feisty Jack Nicolson, and Robert DeNiro, who gave a heartfelt turn as the oldest, most junior employee on earth mentoring Anne Hathaway’s beleaguered chief executive.

While none of this is big news – there has been many a story and blog written about Nancy Meyers – for the final project for my INTD 150 class, Design Elements for Interior Environments, I used interiors from her movies to illustrate the Elements of Design. Possibly because the set designers and decorators employed to produce these movie sets are well schooled in these concepts, and any fabulous interior has to have these elements in order to be fabulous, it was easy to make the connections. While I should make it clear Nancy Meyers did not design these rooms herself, as their writer, director, and producer it is her vision and her version we see.

The coziest living room in all of England–from *The Holiday*.

Briefly these are the Elements of Design: Line, Shape, Form, Color, Value–which actually refers to Light, Space and Texture. I think you could argue that line may be the most important element. Lines are created by the furnishings and architecture of a room and actually guide us through space.

As does Nancy Meyers. Erica Barry (Diane Keaton), the main character in the movie Something’s Gotta Give, is a divorced playwright in her mid-fifties. You only have to look inside Erica’s fabulous Hamptons home, glimpse the quality and beauty of the furniture and accessories to realize not only is she loaded (ergo successful) but she is classy and tasteful too… Note how the interior of the room pictured below speaks volumes about our heroine before even a single word is actually spoken.

While we have all drooled over this bedroom and wished this was our desk overlooking the ocean, Meyers is sending us a message loud and clear. This bedroom and office combo shows us that Erica is a single, independent woman. She can work late, or whenever she wants, because this is a room of her own.

The stage is set; so how does line play a part in this silent dialogue with the audience? We can start with the vertical lines: from the trim around the office area, to the floor-to-ceiling drapes, onto the mullions in the French doors and the bay windows. They all direct our eyes upward adding considerable height and drama to the room. We’re impressed.

All these vertical lines are softened by the horizontal lines in the rug and the throw by the bed; their purpose is to ground the space, and enhance the expansive luxuriousness of the room. They give this room a tranquil and peaceful feeling–essential elements, one imagines, for an author. Then the curves (more lines) of the chaise and the upholstered armchair soften and unite those multitudes of vertical and horizontal lines. By placing the upholstery pieces on the diagonal our eyes focus inwards creating nearly a complete circle! Genius at work.

Shape

When lines come together they produce shapes…when you mix and match those shapes a designer, or in this case a movie director, creates a mood that showcases how your home—or movie set—feels.

Erica’s living room has a variety of shapes starting with the Mora clock’s sensuous curves, a natural, organic shape that contrasts with the hard lines and and angular edges in the rectangular windows in the transoms and stair railings. Is Meyers trying to show us that there is more than one side to our heroine’s character? Soft on the outside and hard on the inside—or maybe just the opposite–hard on the outside and soft on the inside?

Form

Form is a three dimensional shape.

We’re going to switch movies and meet a new Nancy Meyers’ heroine. This bedroom belongs to Jules, Anne Hathaway’s character in The Intern.

In interior design, form refers to the shape of the room, furnishings, décor—the three dimensional objects that occupy the space.

So what do these objects tell us about her character? An eclectic mix of mid-century and modern items, it’s trendy, transitional, and yes traditional—we can just see that armoire holding the tv in the far left hand corner of the room. So she’s hip, she’s young, and she’s cool. The bed is humongous, ship sized and clearly built for two. Anchoring that is a midcentury slip-covered sofa that keeps the bed in check. These forms bring strength and structure to the room, which is balanced by the rounded edges of that fabulous chaise and curved ottoman. This is someone who can break a glass ceiling–while wearing heels.

Color

Color, of course, is definitely one of the key elements of interior design. It is used to create aesthetically pleasing combinations and also works on a psychological level.

In It’s Complicated Meyers shifts west to California. Her character, our heroine this time, is 69-year-old Jane Adler, aka Meryl Streep. Long divorced with three, mostly grown children, she lives in a hacienda-ish home and owns and operates a thriving Parisian style patisserie in Santa Barbara.

While white slipcovers are a no-brainer these days, a predictable, washable option for a lived-in family room, Myers drops a bombshell when she accessorizes with intense orange contrasted with a pop of navy.

So what does this say about our heroine? Well, if we consulted Carl Jung, the Swiss psychiatrist who founded analytical psychology, about the properties and meanings of color in our lives—colors have qualities that elicit emotions and influence people in various ways. In this case the color orange demonstrates optimism, enthusiasm, self-confidence and agreeableness. Whew. That’s Jane to a tee.

So why that pop of navy? Because navy blue evokes feelings of power and authority–rather than the sense of relaxation and peace associated with lighter shades of blue. Darker shades of blue tend to denote authority and importance. No doubt who’s the boss here.

Value/Light

Lighting is a critical element of interior design. It can be used in dozens of ways to change the size and mood of a space and different types of lighting vary greatly in how they define the ambience of an area.

In the movies, lighting takes on a whole new dimension. It is a science and an art to make a room or a scene visible in a way that is not only illuminating, but also contributes to the “mood.” Without adequate lighting all the other elements would vanish.

In this photo from The Intern we can see various forms of lighting from task—the kitchen pendant in the background—to ambient, the Lindsey Adelman light fixture that hangs above the dining table—to accent, where she uses a George Nelson Bubble lamp for illumination on the console. This is a design trifecta!

Space

Space is a fairly simple design element to understand—it refers to the physical boundaries of a room.

When you are Nancy Meyers you get to choose both the dimensions of the room you are filming and how to use that area’s space and layout to your advantage.

Meyers gets a lot of credit for the popularity of open concept floor plans. In an open concept plan the walls between rooms are removed—giving them a lofty or open feel—negative space, in contrast to the areas filled with décor, islands, sofas, and tables that represent positive space. I think that is a “What came first, the chicken or the egg?” situation, but there is no question that her kitchens are phenomenal and wide open. In Something’s Gotta Give note how the kitchen with its two massive islands opens into an equally massive family room.

Texture

Our final element of design is texture which is the feel, appearance, or consistency of a surface and can refer to rough or smooth finishes, glossy or dull surfaces, and soft or coarse textiles. Everything from fabrics and furniture to decorative accessories brings different textures into a space. Texture is often used to provide an added dimension to a space.

While some may bemoan the neutral palate of many a Nancy Meyers’ flick, she always makes sure to shake things up with a ton of texture: plush rugs, linens, velvets…you name it, she’s got it in there somewhere.

For example, in Jane Adler’s cozy bedroom in It’s Complicated Meyers showcases mixed and matched antiques and finishes with aplomb. Then there are bamboo blinds layered under linen curtains, an upholstered headboard layered with Euro shams and snow white sheets and pillows, and what looks like a homespun linen khaki coverlet layered with a knitted tangerine colored throw. The result? A cozy and warm haven. What woman wouldn’t want that?

Meanwhile this woman had to come up with a new recipe for a Christmas Eve dinner that was easy to make but elegant to serve. Fortunately Melissa Clark, acclaimed food writer for The New York Times published this recipe just before Christmas and saved the day. And I mostly followed the recipe so it tasted amazing–it was meant to serve 8 and Keith and I nearly finished it off! Full disclosure I did not have fresh (or even dried) tarragon so I used a shake of thyme and we used regular pie crust instead of puff pastry because the latter was sold out. Next time (maybe New Year’s Eve even) I will make sure to have both on hand but honestly it was really good just the way I made it…

Feast of the Seven Fishes Pie

INGREDIENTS

6 tablespoons unsalted butter
2 large leeks, white and light green parts only, halved and thinly sliced (4 cups)
2 teaspoons kosher salt
1 garlic clove, minced
2 anchovies, minced
½ cup dry white wine or dry vermouth
¼ cup all-purpose flour, more for rolling out pastry
¾ cup chicken stock
½ cup clam juice
1 pound mixed mild fish fillets, cut into 1 1/4-inch thick cubes (such as cod and pollock)
½ pound large shelled shrimp (16 to 20 count)
½ pound large sea scallops, side muscle removed
1 cup frozen peas
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
2 tablespoons drained capers, chopped
1 large egg
1 pound puff pastry, thawed

PREPARATION

Butter a shallow 1 1/2-quart baking dish or casserole. Melt 2 tablespoons butter in a large skillet over medium-high heat, then stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes. Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve. Add wine and bring to a boil, then let simmer until the wine evaporates almost completely. Remove from heat and scrape into a heatproof bowl.
In the same skillet, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook until pale golden, 1 to 3 minutes. Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly. Simmer for 1 to 3 minutes until very thick (it will thin out as it bakes), then remove from heat.
Pat the fish cubes, shrimp and scallops dry. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt. Spoon mixture into prepared dish.
Chill uncovered, for at least 1 hour, and up to overnight.
Before baking, heat oven to 425 degrees. In a small bowl, whisk together egg with 1 teaspoon water. On a lightly floured surface, unroll pastry dough. Roll it 1/8-inch thick. Use a fish cutter or paring knife to cut out a fish from the center of dough. (Alternatively, you can cut circles from the dough and overlap them on top of the pie to look like fish scales).
Place pastry on top of pie and trim edges, but don’t seal them (sealing impinges on the puffing). Brush egg wash all over pastry.
Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes. Remove from oven and let cool for 5 to 10 minutes before serving.

(Movie photos are the from the Warner Bros. Entertainment Inc. and Ratpac-Dune Entertainment)

Kentucky Derby Day

Herbed Orzo with Feta Recipe

Given the rotten weather we’ve been having these days the only way I was sure spring was here was when I was drinking mint juleps and watching the Kentucky Derby. We were happy to be invited to a small gathering of friends, parents, children–and dogs at the Lindekin home in Shrewsbury–second generation British Cottage shoppers by the way. Which is good because it confirms that the love of decorating is genetic and sad because we are clearly getting up there.

Their house is painted a cheerful yellow with two bay windows flanking the front door; it may technically be a starter home, but I could easily see finishing up here. The yard is huge and the house is bigger than it looks because the previous owners were very careful not to let the large extension they put on in the back impact on the charm of the original structure.

When you walk in the living room is on the left. And on the right is what was the dining room but now is a kind of an enlarged foyer. There was a huge debate about what to put in this room–clearly they nailed it!

Now all the dining takes place in the extension, which also houses the flatscreen televison, and man cave elements like the huge leather couch –and the bar. The cabinet anchoring the TV is a British Cottage find, as are the vintage French fish prints.Then there is a huge farm table (from British Cottage) that this evening was all set up for a glorious buffet supper.Which all the guests, and hosts, enjoyed immensely.

Orzo with Roasted Vegetables

Steaks and salmon were cooked on the grill and served with a variety of fixings. My absolute favorite was the orzo salad–

The recipe is from the always terrific Ina Garten aka “The Barefoot Contessa” and tasted amazing. I am so thrilled to have a flavorful replacement for my former summer fave–that old-fashioned Potato Salad made with buckets of Hellmans mayo. This was like winning an exacta–less calories and easier on the arteries!

Photo: James Merrell

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo

For the Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To Assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade

Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Recipe courtesy of Ina Garten

Year End Wrap Up

Johanna Roselle’s Bolognese Sauce

Inspiration is everywhere.

We began 2017 at The Philadelphia Museum of Art, happily wandering through room after room of priceless artwork, and decorative objects from all over the world. Often people remark on how beautiful our store looks, and are amazed that neither Keith nor I have a background in design. Over the years we’ve gotten very good at selecting and presenting the objects we sell basically by just looking at everything, everywhere. Most of the largest museums have several floors filled with completely furnished rooms from different periods and even other countries on exhibit–making it possible to soak up several centuries of interior decorating–in just one afternoon.

Next up in January was Atlanta and the America’s Mart, literally over a million square feet of the latest and greatest in Home Furnishings and Accessories, and we wandered around there for several days. Besides thousands of vendors and products, America’s Mart featured a series of room-size vignettes styled by a half dozen leaders in American interior design.Everything old is new again. While the first interior is from 18th century England, on display at The Philadelphia Museum of Art, and the second by a very 21st century Austin Texas designer, you can see similarities. Pattern, color and texture are blended, not matched. And some objects are simply timeless, like blue and white porcelain, or an architectural mirror. Which leads me to the next bit of wisdom.

Don’t be so quick to get onto the next trend. Sometimes a tweak, an addition or a subtraction is all you need. Maybe adding a contemporary lamp, or a modern painting will add a dash of spice to a room that is beginning to look dated. In the photo above, the owners of a fabulous century home were over their formal, darkwood dining room, but they were not about to give up on elegance either. The answer? An oversized rustic table partnered with contemporary art and an antique crystal chandelier. Who wouldn’t want to linger over coffee and dessert in this room?

It doesn’t hurt to try something new. One of the happier moments at British Cottage has been the introduction of upholstery. We started with Hickory White, a third generation, family-owned company from North Carolina and then in the spring added Century Furniture. Also, family owned and based in North Carolina, Century offers us access to the new miracle fabric, Crypton and a whole host of different designs.

Listen to the experts. When we get the chance, we buy the floor samples at the Century and Hickory White showrooms when we go to the furniture markets. That way we get the latest fabrics (which may not be in stores for months) and the newest styles–put together by world-class designers for the next season’s looks in home furnishings. Along the way, we get a free lesson in design. I mean, who ever thought you would find mid-century modern at British Cottage? But we loved this sofa with chaise by Century Furniture so much we decided to give it a shot.

Don’t be afraid to take it up a notch. We get why RH went all gray. It takes some thought (and balls) to add in color, but the payoff is huge when you do. Lillian August used these ancestor portraits in her showroom and after thinking about them for a year we decided to get them. That pop of color and the scale of this artwork makes the whole store look better. Lastly, have some fun. Decorating is all about making your home, and by extension, your life more enjoyable. It does not have to be perfect; it has to be welcoming. When I grew up in Rumson 1000 years ago many of my friends lived in huge houses with huge rooms with matching carpets and couches and window treatments and guess what? Nobody was allowed in them!

Meanwhile, our kid-centric, (there were six siblings plus innumerable chums) pet-friendly house was filled with mismatched, hand-me-down furniture and we had people everywhere. No rooms were off limits; the sunroom might house a ping pong table one year, a pool table might be in the dining room the next. Trust me, the joint was always jumping.

Mealtimes were huge in our family. Our happiest moments were when our mom (of Anglo-German descent who, fortunately for us, grew up next to a large Italian family in Rhode Island) cooked up a Sunday Sauce with Sausage and Meatballs. However, I think we might have enjoyed this Bolognese Sauce from the Roselle family just as much. Gene, and his wife Johanna, live in Tinton Falls and have been British Cottage customers for years. It took nearly a year of pestering, but I finally got the recipe!

Johanna Roselle’s Bolognese Sauce

Add a glug of olive oil to a large cast iron pot, and saute 1/4 pound of diced chopped pancetta until brown. Then chop and add one medium sized onion, one stalk of celery, half a red pepper, and four large garlic cloves then cook until soft–about eight minutes

Add one and a half pounds of ground pork or two pounds of ground sirloin (I mixed them together when I made this recipe because it is a known fact I am unable to follow directions). Add salt and pepper to taste, and cook for about ten minutes on low heat.

Raise the heat to medium and add one and a half cups of whole milk and a dash of grated nutmeg and cook until the liquid has almost evaporated–stirring frequently. Then add one cup of dry white wine, and cook until that nearly evaporates.

Add two cans of plum tomatoes roughly chopped and one cup of chicken stock and gently simmer for at least one and a half hours. Keep remembering to stir the pot and add more milk if the sauce gets too thick. Add some fresh basil at the end.

Serve over pappardelle with freshly grated parmesan cheese.

And don’t forget the Christmas Crackers. Happy Holidays!

Christina’s World

Lobster Roll Recipe

Possibly the most fascinating house I was in this year had hardly any furniture and nobody lived there. It’s where Christina Olson, immortalized forever by Andrew Wyeth’s painting of her crawling up a windswept hill lived her entire life.

I never really liked the painting. It always seemed creepy and sad but when you summer in coastal Maine it is hard to avoid the legendary Wyeth and I am bedazzled by many of his other works. At least once a year I make a pilgrimage to The Farnsworth Museum in Rockland to soak up some Wyeth-ness and this year, for a few extra dollars purchased a ticket to visit The Olson House in nearby Cushing.

And boy, was I glad I did. The house, along with the property it sits on, offers a breathtaking glimpse into the world of this iconic painter and his unlikely muse.

Everywhere you look; through the windows, at the walls, out the doors, there is a story ready to unfold. The light streaming through the leaded glass windows reflects, and makes you reflect on the rooms and the lives of the people who lived there. Were they unbearably long and hard or was there joy here too? For every dark shadow there appears a bright spot, much like an Andrew Wyeth painting.

If you get a chance, go. And go soon because it is only a matter of time before the house is cleaned up, and the public partitioned off. Right now every room is accessible and virtually untouched from the days the Olsons lived there. You can see the rooms as Andrew Wyeth saw them and know how terrible, and how wonderful Christina’s world must have been.

Make sure to walk the grounds as well as tour the house. We were early so we wandered through the field familiar to us from Christina’s World. As we approached the riverbank we discovered a small graveyard and were surprised to see that Andrew Wyeth had joined the Olsons in perpetuity.

I didn’t want to leave either.

However, it was past lunch time and those of us still of this world were getting hungry. The good news was we were only twenty or so minutes away from McLoon’s Lobster Shack. In the isn’t this a small world after all vein, McLoons is actually owned by a branch of the Douty family, as in our very own Lusty Lobster in Highlands and offer what Yankee Magazine reckons is the number one Lobster Roll in Maine. Maybe.It was really good, but if you can’t get to Maine anytime soon don’t fret, my recipe may just be better.

Best Lobster Roll Recipe

Lobster Rolls are a cinch to make–all you need are a few key ingredients.

Freshly cooked lobster. When ever I put lobster on the menu I always get a few extra for lobster rolls the next day. In Maine we use soft shells because they are easier to crack open, but probably hard shells will be the only option elsewhere.
Hellman’s Mayonaise, yup, it has to be Hellman’s.
Hot Dog Rolls. And this gets tricky out of Maine because you want them sliced down the middle–not sideways.
Celery (optional)
Butter (essential)

First chop your lobster meat into bite sized chunks and finely chop up a small amount of celery. (This is where I depart from The Yankee Magazine reviewer; this is how my mother from Rhode Island did it and I like the little bit of crunch–it breaks up the chewiness of the lobster).

Then melt some butter in a frying pan and cook your hot dog rolls inside and out until golden brown.

Add a dollop of Hellman’s to your lobster and celery mixture and insert into your freshly toasted hot dog roll.

That’s it. Serve with your favorite potato chip.

Carriage House Marina

Grilled Salmon Recipe

A hundred years ago Sea Bright was just a small fishing village nestled on the sand spit separating the Atlantic Ocean from the Shrewsbury River. The humbleness of the town was in direct contrast to the grandeur of the large vacation homes surrounding it. Mainly owned by wealthy New Yorkers, they employed architects, like the renowned Stanford White, to design intricate, multi-storied shingle style houses so they could enjoy the Jersey Shore’s ample sunshine and refreshing sea breezes in comfort.

Over the years a combination of high tides, arson, and developers, eager to cash in on the easy charms of salt air and sparkling sand, wiped out most of those original mansions. In their stead, a motley crew of townhomes, garden apartments and condominiums sprouted along the beach and river fronts. Fortunately, hidden from the main drag behind a pair of those nondescript multifamily units, one of the original structures is still standing, a lovely carriage house that is now home to the owners of the aptly named, Carriage House Marina.

This beautiful building is a survivor–no mean feat considering it sits barely above sea level a stone’s throw from the river. Nor’easters, and of course hurricanes are a constant threat–the latest was Sandy in 2012.

Then, several feet of water flooded the multi-level interior, but you would never know it looking at it today. All the original paneling and woodwork, which had to be created by master boat builders, has the lustrous patina of furniture cared for by generations of fastidious housekeepers. In fact, the interior makes you feel like you are aboard ship, sailing on a vintage schooner down the Shrewsbury River, not just sitting next to it!

Seated at the massive dining room table you feel like the room should be rocking–although truthfully, given the owners’ penchant for entertaining I understand sometimes it does.

The living room captures the feeling of a sea captain’s private quarters.While the side yard is a parking lot–this is a working marina after all–there is a large front lawn that ends where the river starts. Flanked by daylilies and hydrangeas, and a huge border of what looks to be ornamentals, but is, in reality, a massive vegetable garden, it is the perfect spot for plunking down with a book on a sunny day–or to have a party!

While any excuse for a party is a good one, one particular occasion is near and dear to me. Every five years or so the owners (see photo below) host a reunion get-together for the husband’s Rumson Fair Haven High School class, of which, full disclosure, I am a member. (And no way am I giving up the year). The party, which also serves as a fundraising dinner to support scholarships for college bound RFH seniors, is a team effort and our cohorts from all over the country make the journey back home to join in the fun.

The tent belongs to the marina so they take care of putting that up. Then a gang of us always pitch in to set up the tables and pull it all together. This year was slightly more daunting as all our prep work took place during a nor’easter so high tides and strong winds made it a bit more challenging than usual.

It certainly helps that another classmate and her husband own Guaranteed Plants & Florist in nearby Navesink. Their delightful nursery has been a must stop for garden lovers for more than forty years. With over 8500 square feet of greenhouse space, these horticultural wizards work magic every day. Our party would not be the same without them.

Their experienced floral designers always make sure we have gorgeous flower arrangements on all the tables (we always do a sit-down dinner). And they also schlep over these huge palms that we use to decorate the inside of the tent.

Somehow it all comes together. It doesn’t hurt that one of the owners of the fabulous Lusty Lobster–the wholesale and retail fish store in Highlands–was also in my class so he, thankfully, is in charge of catering. The food is always, simply, delicious.

This year he served a grilled salmon that belied any thought of the Salmon Fatigue Syndrome I have been suffering lately.

The fabulous sunset was a bonus and then it was time for a little old fashioned rock and roll with the Thom White Band. For us children of the seventies, a party is just not a party without live music. Thom also went to RFH–albeit a few years before us (although you would never know it by looking at him) and he and his fellow musicians are simply terrific!

So about that Grilled Salmon…

According to Doug (from Lusty Lobster), the only thing on the salmon that evening was salt, pepper, and extra virgin olive oil. Just apply all of the former liberally, then place on the grill skin side down. When grill marks appear and the skin gets crisp, turn over very carefully. Continue cooking until the salmon is opaque in the center. Garnish with lemon wedges and parsley and serve.

I am definitely going to try this at home and will report back to you–it can’t be that easy!

My sister Laurie made a fabulous baked salmon earlier this summer. She just put a whole salmon filet in a baking dish; topped it with a generous amount of sea salt, a substantial amount of brown sugar and lots of pats of butter, then cooked it at 400 degrees for about 20 minutes. It was fabulous but the clean up was a bit intense because all the brown sugar ends up crusted to the baking pan. But I bet you could do this on the grill in a disposable baking pan.

Meanwhile, The New York Times’ Sam Sifton swears by a Dijon mustard brown sugar mix. And wisely lines his baking sheet with foil and uses portion sized salmon fillets that cook at 400 for about 12 minutes. This too could be done on the grill I bet.

The good news is I am motivated to start cooking salmon again.

Meanwhile, I can’t end this post without acknowledging Elise Hughes aka Lisey Baker on the far right, who took all these fabulous photos and Carol “Martha Stewart” Baird, (center) for pulling the decor together and keeping us on task. You guys are the best!

Special thanks to everyone who took part in this event–we could not do it without you–and make sure you pencil in July 2022 for the next one!

Laurie’s Cottage

Martha Stewart’s Blueberry Buckle recipe

Part of the fun of having a cottage on the Maine coast is connecting with my sister and her family. She married a Mainer 30 years ago and has happily lived on the Pemaquid Peninsula–a bucolic landmass encircled by craggy clumps of rock and endless sea–ever since.

Seven years ago, she and her husband purchased a second property on the peninsula. Built in the 1920’s as a retreat for school teachers on a cliff overlooking the Damariscotta River, and mostly untouched since then, their cottage is a scenic outpost for family and friends all summer long.

Perched on the cliff’s edge with a million dollar view, once inside it feels like you are actually living aboard a ship. All timber framed with a small galley kitchen, a center keeping room with a large round table and wood stove, with three small bedrooms neatly tucked away in the corners, there is no electricity and water comes from a large cistern attached to the dwelling.

You look out and see what inspired Winslow Homer and the Wyeth men, all of whom honed their artistry on these shores. Then you feel it in your bones.

In the bedrooms there are patchwork quilts and lace curtains to soften all that knotty pine. The daybeds are just perfect for curling up for a nap or reading on a rainy day. And finally, when darkness falls, it is lovely to open the curtains and lie back and watch the stars glimmer while drifting off to sleep.

Minimalism is not Laurie’s thing and collections abound; from bottles to mermaids, there is something fun to see everywhere you look.

But I digress. Because on this day we were not here to admire the view, or the eclectic interior, even better–we were here for a Lobster Bake!Once a summer they host a Lobster Bake and luckily we were on board for this one. Trust me, this is not for the faint of heart. The menu included 48 lobsters, 20 pounds of steamers, 36 ears of corn, 10 pounds of potatoes and 24 eggs! And let’s not forget to mention the hot dogs and hamburgers, steak tips, appetizers and blueberry buckle–there was, no doubt, enough food to sink a battleship!

And just like going to battle, a ton of preparation is required. First you have to assemble all the ingredients and then cart them down a steep incline to the cottage. That is all except the lobsters–they come by sea.

Because this all bakes in seaweed on the shore, timing is everything–you need to do this at low tide.

A fair amount of heavy lifting is required so it helps if a few strong men are part of the program. First a fire is started:Then the children gather seaweed to line the bottom of metal troughs. Next comes the lobsters.Then potatoes and onions wrapped in foil, and partially shucked ears of corn are added. (There I am in a key supervisory role on the right).Top with bags of steamers, and a couple of dozen eggs in the carton.

Add the seaweed and lug on top the fire.

Toss in a few buckets of sea water and 45 minutes later it’s all done.

The way you make sure it’s all ready is remarkably simple. You check the eggs. If they are hard boiled then everything else is steamed to perfection. Serve on huge platters with melted butter and enjoy. No seasoning is required; the salty ocean water and briny seaweed lend enough flavor.

It seems like a crazy amount of work but everyone pitches in from the littlest tyke to the oldest hands and trust me, the effort is worthwhile.

Here is just part of the crew on hand that perfect Maine summer day. From 86 to almost two years old a great time was had by all. Even young Oscar here, who clearly did not appreciate his seaweed chapeau…

brightened up after an afternoon nap in the arms of his good friend, Laurie.

Because most of us are not actually going to host a Lobster Bake I thought I would include a recipe for Blueberry Buckle, which was 12 year old Meghan’s contribution to the feast. She made it all by herself and it was delicious. I’d never had a Buckle before; we are more of a crumble kind of family. But I will now. This recipe is courtesy of Martha Stewart, who has her own fabulous place in Maine, up north in Southwest Harbor. Let’s hope it tastes as good as Meghan’s!

Martha Stewart’s Blueberry Buckle

INGREDIENTS

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries
Streusel Topping

DIRECTIONS

Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
In a medium bowl, sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until a cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

And to gild the proverbial lily, as they say, there was whipped cream on hand to top the Buckle. None of that store bought in a can stuff for Laurie, we just shook a mason jar full of heavy cream and voila! Amazing. Just click on the link below to see how easy it is.

Make Whipped Cream with Just a Mason Jar

Full disclosure: Many of the photos in this blog were taken by Laurie–who, like many people in Maine, wears many hats: artist, chef, childcare specialist, seamstress, and photographer just to name a few.

Classics are Forever

Pickled Shrimp with Fennel recipe

When a customer from North Jersey called last week to check on the status of her classic farm table from our factory in Hungary–meant to arrive in May but now coming in June, sadly–she told us the same table she was waiting for was featured in a Rumson home in this month’s HGTV Magazine!

So naturally, we immediately ran out to buy a copy to see whose table she was talking about…

And sure enough, there was our British Cottage table! But it didn’t start out with this Rumson family. About 15 years ago a couple from Spring Lake had had it with the traditional layout of their perfectly located home. He cooked, she loved to entertain, the sequestered formal dining room and barely adequate kitchen were not working for their lifestyle. So they blew out the back of the house, and the wall separating the dining room and the kitchen and made a fabulous room overlooking their fabulous garden. They added new cabinets and state of the art appliances then anchored the whole shebang with a custom British Cottage farm table.

And lived happily ever after, until she wanted a pool and more yard, and a house with more robust proportions. So they bought some acreage a bit further south and built their dream home, again with a dream kitchen, again anchored by their British Cottage table. But when retirement loomed, the idea of moving to Charleston, South Carolina, and enjoying all the accompanying amenities of that beautiful city outweighed their happiness in their New Jersey abode. So off they went–really south this time–and bought a vintage townhome in that vibrant city.

Sadly the British Cottage table did not make the trip. Too big for even the proposed renovated kitchen in Charleston, they pondered its fate. Fortunately, there was a nephew moving to Rumson who volunteered to take the table.

And this, by the way, may be the best thing about British Cottage tables–they never go out of style. Maybe, like our customer, you move on and opt for a new look but someone, somewhere will want your farmhouse table. Trust me.

PS. Happily we were able to find a fabulous distressed walnut table from a bespoke furniture company in England to make the trip to Charleston. Along with a photo of that table in situ my friend sent this recipe which evidently is Charleston’s favorite hors d’oeuvre.

Pickled Shrimp with Fennel — Photo: Jennifer Davick; Styling: Caroline M. Cunningham

BY MATT LEE AND TED LEE MARCH 2013

Ingredients

1 small fennel bulb
1 tablespoon kosher salt
2 pounds large raw shrimp, peeled and deveined
1 cup fresh lemon juice
1/2 cup white wine vinegar
1 small serrano or bird pepper, seeded and thinly sliced
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 cup thinly sliced white onions

Slice fennel bulb thinly, reserving fronds. Chop fronds to equal 1 Tbsp. Fill a large bowl halfway with ice and water.
Bring 1 Tbsp. kosher salt and 2 qt. water to a boil in a Dutch oven over high heat. Remove from heat; add shrimp, and let stand, stirring once, 1 minute or just until shrimp turn pink.
Transfer shrimp to ice water, using a slotted spoon. Reserve 2 cups hot cooking liquid in a medium bowl. Let shrimp stand 10 minutes, stirring once. Transfer shrimp to a paper towel-lined plate, reserving ice water in bowl.
Whisk lemon juice and next 4 ingredients into reserved hot cooking liquid until salt and sugar dissolve. Place bowl in reserved ice water, and whisk lemon juice mixture until cooled to room temperature (about 10 minutes).
Remove lemon juice mixture from ice water; discard ice water, reserving chilled bowl for shrimp. Stir together onion, fennel slices, chopped fennel fronds, and shrimp in chilled bowl. Pour cooled lemon juice mixture over shrimp mixture. Cover and chill 1 hour to 2 days. Serve with a slotted spoon.

The recipe ends here and I have no idea what you do next. Just eat the

shrimp? Serve it on toast? Salad?

To be continued…

Home Again

Gorgonzola and Pecan Salad Recipe

Basically, we have been on the road all spring, finding inspiration and beauty everywhere we go. Nothing, however, tops young Charlotte here. Our newest grandchild, and look, at just seven months, already a lady who does lunch!We started out in April in North Carolina at the High Point Spring Furniture Market where thousands of furniture manufacturers from all over the globe presented their wares to retail buyers–also from all over the globe. One of the many highlights was at Hickory White, the company that makes most of our custom upholstery. (Don’t worry; Keith is only looking so glum because he has just figured out exactly how much we spent there!)

Although I always say never paint your walls dark blue, this Hale Navy by Benjamin Moore really was stunning. The rug is from Fiezy, all wool and surprisingly affordable. See how it ties the whole room together and softens the intensity of the wall color? We did not buy the rug (only because it was not for sale), but we did buy this fabulous ecru velvet Chesterfield sofa along with the two coordinating armchairs. Classic, elegant, vintage, but with a smattering of modernity, that is our British Cottage story.

But I digress, back to little Charlotte. After High Point we flew to Omaha to visit with the littlest Nelsons; we’re up to three now! Naturally, we had to check out the local furniture scene. Which was easy because there is basically only one player in town–maybe even the state–and that is the Nebraska Furniture Mart. Owned by Warren Buffet’s Berkshire Hathaway, it is a colossal 420,000 square feet on a 77-acre site. It’s huge.

Sadly, big was not better. I think Warren needs to hire me. While I get that a store of this magnitude has to appeal to a variety of tastes and budgets, I refuse to believe that the Midwest really deserves furniture this, I hesitate to say ugly, let’s go with design challenged–and it wasn’t inexpensive! After walking one million miles at the High Point Spring Furniture Market I can personally attest there is no shortage of well-made, attractive, and affordable furniture. Looking at this vignette, you have to wonder; is this really the best a billion dollar company can do? Crank it up. Go get those Fiezy rugs and a coffee table that doesn’t clash with everything. While you’re at it, rethink your artwork. And accessories. Come on Warren, it’s definitely time to up your game; hire some new buyers, and show Nebraska some style.

But time to move on. Next stop was Seattle to visit with our daughter, and of course, we had to go to University Village to see the latest Restoration Hardware extravaganza. Hopefully, they had a billion dollars because that is what this four story, 60,000 square foot structure must have cost.It was architecturally awesome; I loved the polished concrete floors, the M.C. Esher-esque seemingly never-ending series of arched doorways, symmetrical room settings, and the high-reaching ceilings. Sadly the products were every bit as lacking, in their own way, as the items at Warren’s Nebraska Furniture Mart. Not that they were ugly or poorly designed but, after you’ve seen one crystal chandelier, one upholstered linen chair, and one low-slung couch, there’s fifty more to look at. Enough already!

In the RH world, we all live in grey hued palazzos, with fragmented light, dispelled by 1000 watt crystal chandeliers that look like their last home was Versailles. We spend our days lolling on oversized sofas and dining like lords on massive plank topped tables. It’s all too Brobdingnagian and blah for my taste, even with all that bling.But we had other fish to fry:

Sights to see:

And beers to drink:Nordstrom’s to shop:And Farmer’s Markets to frequent.

And lest we forget, dinners to eat and family to visit.

Peter Morse’s Gorgonzola and Pecan Salad

No matter where you are, or what is on the menu, you can never go wrong with Peter’s Salad. When you were married, like Peter was, to a fabulous chef, it is not easy to get some play at the table. Yet with this salad, rest assured, he got game.

I always made sure when inviting the Morse family over to dine, that Peter would be in charge of the salad. Invariably he would arrive laden down with supplies, including several heads of romaine lettuce, and start rummaging around the kitchen for my non-existent salad spinner. He was ever hopeful, but it never appeared, so he would sigh and then, finally get down to washing, then hand drying, all that lettuce.

Next up was the dressing. In a large wooden salad bowl, he would take a fork and smush up a nice hunk of gorgonzola cheese. (Peter always measured precisely but I just toss in chunks depending on how many I am serving–figure about a quarter of a pound per head of lettuce.) What does really matter is the quality of the cheese–don’t use supermarket brand or pre-crumbled in a plastic container cheese. And don’t use blue cheese either. Spend the money and get some decent gorgonzola and your guests will love it–and you.

After smushing the cheese, add enough olive oil to turn it into a soft paste. Figure 4 or 5 tablespoons or so per quarter pound of cheese. You want it to be almost like peanut butter in consistency. Then add a tablespoon (or two–you will have to do this to taste) of red wine vinegar to make it more liquid, but make sure not too liquid; this is a pretty thick dressing.

Next, add about 1/2 cup of pecans–chopped finely. (And you can substitute walnuts or other nuts but really pecans taste the best). Stir into your mixture and let sit until you are ready to dine. Then just tear up your lettuce leaves into a bit larger than bite size pieces, add to the bowl, toss and serve.

There are lots of ways to enhance this recipe. You can toast or caramelize the nuts; add some ripe pear, or toss in a few cranberries. But I like Peter’s way best; it’s simple and delicious and that always works for me.

Spring 2017 High Point Furniture Market

Bourbon-Chocolate Pecan Pie Bars Recipe

Lillian August for Hickory White at the Spring High Point Furniture Market 2017 — Lillian August for Hickory White

Spring is always a busy time at British Cottage. Besides the usual comings and goings on at the store, there is the spring furniture market in High Point, North Carolina to look forward to. This year’s offerings did not disappoint.

We started out on Thursday afternoon at the Currey and Company preview party with a Bourbon with Bunny theme (as in Bunny Williams, designer extraordinaire). We did not partake of the former, nor espy the latter, but we did see a fabulous array of chandeliers. And you can see them soon, in person, at British Cottage!

Currey and Company Chandelier

Currey and Company Chandelier Currey and Cmpany Chandelier Next up was the hunt for tables. While we build a lot of our own product at our factory in Hungary, High Point Market gives us the opportunity to augment our inventory with some of the latest designs on the market.

42" Round Table with Bluestone top — Pedestal Table with a Bluestone top

Exhibit A: we picked up this 41″ round table with a bluestone top. It’s transitional, rustic, and beachy, and would be a winner just about everywhere.

7' table in whitewashed finish — Whitewashed 84″ table

Speaking of beachy, we thought this table was rather fun for those of us who live at the shore. And at 84″ long by 36″ deep, it’s big, but not too big to fit into a banquette area. Needless to say, you will be seeing it soon at British Cottage.

Oval dining table in white paint — Swedish style dining table

The Gustavian style is near and dear to our hearts, so we just had to buy this 9′ long table in that fabulous Swedish style. Once again, it is as perfect at the shore as it is in town, and makes a change from the typical muted driftwood hues you see everywhere these days.

Long dining table with a trestle base, French Country Dining Table — Country French Dining Table

We loved the warm tones of this beautiful table made with vintage oak parquet and a bold trestle support; we even bought the faded rose-colored upholstered side chairs for a fin de siecle kind of vibe.

Next up was upholstery. For the past several years we’ve been working with Hickory White, a family-owned company in North Carolina that makes fabulous sofas and chairs with hardwood frames and custom spring down cushions–in the United States! Our visit to their showroom did not disappoint.

Oftentimes we will snap up the pieces made especially for the show, and in this case, Keith was not going to leave until we bought the chairs and couch you can see in these photos. I even have a lead on the rug!

Hickory White Armchair — Keith at the Hickory White Showroom

Chesterfield Sofa, Velvet Sofa, Hickory White Upholstery — Velvet Chesterfield

Upholstered in an ecru colored velvet (actually, a fabric blend that wears like steel) this Chesterfield sofa exudes class and comfort.

Best upholstered Hickory White armchair — Tailored Armchair with Nailheads

The final piece in our Hickory White trilogy, this upholstered armchair in a tweedy fabric completes the ensemble. Love the nailheads up top and along the perimeter.

Of course, this is just a taste of what we bought! Stay tuned for updates on all these items, and more, on our New Arrivals page or on Facebook.

But wait–as usual, we have a recipe to share! In honor of Bunny Williams (and bourbon), here’s one of our favorite recipes, just in time for this weekend’s Kentucky Derby. Recipe courtesy of Joy the Baker‘s fabulous cookbook “Homemade Decadence”.

Bourbon-Chocolate Pecan Pie Bars (AKA Derby Pie Bars)

Shortbread Crust:
2 cups flour
3/4 cup confectioners sugar
1 cup (2 sticks) unsalted butter
1/2 tsp. salt

Filling:
1/4th cup (1/2 stick) unsalted butter, melted
3/4 cup packed light brown sugar
1/2 cup light corn syrup
3 large eggs
2 Tbsp bourbon
1/2 teaspoon salt
2 cups toasted pecans, coarsely chopped (toasted if desired)
1 cup dark chocolate chunks (I used semisweet chocolate chips as I didn’t have dark chocolate)

Put a rack in the upper third of he oven and preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish with butter or pam spray.

For the crust, in an electric mixer fitted with the paddle attachment, combine the flour, confectioners sugar, butter, and salt. Beat the mixture until combined but crumbly, about 4 minutes. Dump the mixture into the prepared pan and use your fingers to press the dough evenly across the bottom.

Bake the crust until lightly browned, about 12-15 minutes. Remove from oven to cool but leave the oven on.

For the filling, mix the butter, brown sugar, corn syrup, eggs, salt and bourbon together. Once well mixed, add the pecan pieces and chocolate chips. Pour all the mixture evenly over the baked crust and bake again until set, about 25-30 minutes. The bars will keep in an airtight container for up to 4 days if in the fridge.