Holiday Drinking

It's time for festive beverages!

Eggnog

Ingredients

3 cups milk

1 large strip orange zest

2 large strips lemon zest

1 vanilla bean, split and vanilla seeds scraped loose

4 large egg yolks

1/2 cup sugar, plus 2 tablespoons

2 egg whites

2/3 cup white rum

2 to 3 tablespoons bourbon, optional

Freshly grated nutmeg

Finely grated orange and/or lemon zest

Directions

Put 2 cups of the milk, both citrus zests, and the vanilla bean and tar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and the 1/2 cup sugar in a medium bowl until lightened in color.

Gradually pour the hot milk into the eggs while whisking constantly. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Transfer custard to a large bowl; cool to room temperature. (To speed this up, set bowl in another bowl of ice.)

Put about 1 inch of water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold a soft peak, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, cover, and refrigerate until ready to serve.

Transfer eggnog to a punch bowl or pitcher. Pour into small cups and garnish with freshly grated nutmeg and citrus zest. Enjoy!


image and recipe from foodnetwork.com

Top Tips For Moms

Mark Ingram (from Mark Ingram Atelier in NYC) recently shared his tips for Mothers of the Bride and Groom on the Wedding Bits blog on Brides.com

"Let the Bride Shine:

Mothers today are so independent and modern; they should incorporate their own individual style while remaining appropriate and tasteful. They should remember to never out shine or overshadow the bride. It may be your party but.. it is her day!"

The Bride's Mom Comes First:

Mothers of the groom should respectfully call the bride and her mother to inquire about the wedding's color palette and formality. She should also defer to the mother of the bride.

Flatter Your Figure:

Mothers are usually as concerned about their figures as the bride. Shop someplace that will give you the personal attention needed to directly address your figure concerns and special needs. Choose a dress that highlights your best feature. For example, if you have great legs, try something with a slit in the front or a knee length cocktail dress.

Cover Up!:

If the wedding is a religious ceremony to take place in a house of worship, you may need a cover for your shoulders or arms. A high service salon can always customize a stole, shrug or sleeve to coordinate with your ensemble.

Mark Ingram Atelier 2 (his newest boutique for Mothers) is located at 108 West 39th Street in New York City. For more information, visit bridalatelier.com ."

image and text from brides.com

3 Inns in 3 Months: Inn at Perry Cabin

This is the third in a series of three posts about visits to local Inns.

Elizabeth writes: It was November and I was packing my bags again this time for a trip to The Inn at Perry Cabin in St. Michael’s Maryland.

This was a birthday trip for me and I had spent hours on the internet searching for the perfect retreat for the get away. It is comical that after months of researching where I would go, I actually ended up reserving my room (whispering on the phone during a wedding) less than 18 hours before check-in. The Inn met all my requirements: comfortable, private, a spa, a waterview, and within driving distance. Best of all, they were having a wonderful Fall promotion with discounted room rates. It was all I needed.

I had THE BEST time ever! Each day was filled with shopping at boutiques and antique stores in the quaint towns of Easton, St. Michaels and Oxford, eating fabulous food and just plain relaxing. The Inn also offers an afternoon tea each day but I was never back in time to experience the tea.

My sleeping room was in the historic part of the manor house and was furnished with American antiques and lovely accessories. The bathroom was tiled with Italian marble and all the linens were Frette! The view was amazing as the room’s large windows faced directly on The Miles River. Each morning the lawn and the water would be filled with geese as they paused on the river during their migration south.

The staff at The Inn were kind, professional, friendly and accommodating. The small touches like filling the ice bucket in the room twice a day, bringing warm, homemade cookies to the room before bedtime during turn-down service and supplying Molton and Brown (delish) oatmeal bath soap did not go unnoticed. The housekeeping staff even noticed that I was drinking all the bottled (free!) water they supplied in the room and left me extra the next day. I love that kind of attention to detail.

The weather had turned very cold while I was there and it was so comforting to be at a place with a fireplace at every turn. One of my favorite things to do there was sitting in the Pub at The Inn in front of the roaring fireplace with a cocktail. I really could live there.

The Linden Spa is located at The Inn and was very nice. I have been to many spas over the years and I really felt this one was superior to some of the more expensive and well-known spas I have visited. The spa flip flops they provided were so great that I purchased a new pair before leaving.

This trip was so perfect that I honestly had to pinch myself. I did not want to leave and can’t wait to return for another St. Michael’s get-away. This Inn gets my highest recommendation and more information can be found on www.perrycabin.com.

The Inn at Perry Cabin is part of the fine Orient-Express hotel group and has 78 sleeping rooms. Some of their accolades:

Conde Nast Traveler “The World’s Best Places To Stay” – 2002, 2003, 2004, 2005, 2008
AAA Four Diamond 1994 - 2004
Travel + Leisure "T+L 500 - The World's Best Hotels" - 2007
"Top 100 Hotels: Continental US and Canada" - 2007
Zagat’s“Travel Top Hotel in the State of Maryland” - 1997, 2003, 2004
Mobil Awards 1992 - 2005
Wine Spectator“Award of Excellence” - 1995, 1996, 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2006
The Food Network"Best of Water Front Tables" – 2004
AAA Four Diamond Award
Mobil Four Star
The Baltimore Sun"Four Stars for Food and Beverages"

Tux Questions: Answered.

GQ has all of your tux questions answered.

Question: I wore my white dinner jacket when I got married in June, and now my boss’s daughter is having a black-tie wedding. Is it appropriate for a guest to wear a white jacket?

Answer: Between Memorial Day and Labor Day, it is considered proper by the authoritarians to wear a white dinner jacket or mess jacket in place of a black dinner jacket. So if you feel the need to stand out, this is a good way to do it—far better than with the folly of “creative black tie.” I find white more joyous.

Question: I've received an invitation for a wedding starting at 1:30 p.m. Dress is black-tie, but given the timing, I would prefer to wear a morning suit. Would this be seen as a faux pas by the bride's and groom's families?

Answer: You would be dressed properly by traditional standards, but such standards are superseded by the wishes of the celebrants. Rule number one is never to show up the bride and groom. Wear a tux and dark glasses and pretend it's after six.

Question: What color socks are considered appropriate to wear with a white tux? White, black—does it matter?

Answer: Everything matters. If you mean a white tux jacket with black trousers, then you should wear black socks. If you have one of those showbizzy all-white ensembles in the manner of the great Cab Calloway, then wear white shoes and socks.

image from men.style.com

3 Inns in 3 Months: Inn at Little Washington

This is the second in a series of three posts about visits to local Inns.

Elizabeth writes: Grab a cup of coffee because this is a lengthy post.

Going to The Inn at Little Washington has been a life long dream. As someone in the hospitality industry and as a bit of a foodie, I have listened longingly to those who have gone there and come back with stories of life altering food and wonderful hospitality. Some will never experience the incredible phenomenon of this culinary legend and others (as I found out recently) make an annual pilgrimage to The Inn for their fix of owner/chef Patrick O’Connell’s culinary genius.

For those of you not familiar with The Inn at Little Washington, here are a few accolades:

· The Inn at Little Washington, and Chef Patrick O’Connell, has received 5 James Beard Awards including: Best Service, Best Wine List, Restaurant of the Year, Best Chef in the Mid–Atlantic and Chef of the Year.
· The Inn has been rated one of the Top 10 Best Restaurants in the World by The International Herald Tribune.
· The Inn at Little Washington dining room is rated number 1 in America by the Zagat U.S. Hotel Survey. The Inn has been rated number one in all categories (food, dècor and service) of Zagat’s Washington DC restaurant survey for the past 14 years.
· The Inn’s dining room has been rated #1 in North America, and #2 in the World, by Travel + Leisure Magazine’s ‘World’s Best Awards’.
· The Inn has been awarded Wine Spectator magazine’s “Grand Award” for its wine list every year since 1995.
· The Inn received the “Readers Top Table” award in Gourmet’s Restaurant Issue.
· The Inn was the first establishment ever to receive AAA’s highest accolade, the 5 Diamond Award, for both food and accommodation.
· The Inn was the first establishment in the Mobil Travel Guide’s history ever to receive 5 stars for its restaurant and 5 stars for its accommodation.

We made reservations far in advance and on a lovely October afternoon, took off for the drive to Virginia. Since I considered the trip likely the only one I would ever take to the Inn, I soaked in the details the moment we drove into the small historic town of Washington, Virginia. No small detail was left unnoticed and taking notes (I know – how touristy) helped me to remember each gracious touch.

Upon our arrival, we were greeted by a valet who welcomed us and asked our names. From that moment on, no other staff member would ask because by some feat of communication, our names were conveyed to every staff member we would encounter.

The front desk manager welcomed us (by name of course) as we stepped into the lobby and let us know there would be no “check-in” paperwork so instead “Let’s toast your arrival as I give you a brief tour of The Inn”. Goosebumps. He poured a cocktail of fresh passion fruit puree and champagne into two gorgeous crystal flutes, handed it to us and off we went for a tour.

Minutes later when we entered our sleeping room, our luggage was already there along with a handwritten welcome note from Patrick O’Connell. Our room was an eclectic mix of fine European antiques, some with a chinosserie feel and others very traditional. They succeeded in furnishing the room with such a warm combination of furniture and linens, curtains and accessories with such panache and sophistication. The second floor room had a charming balcony with comfortable furniture which looked directly over the front entrance of The Inn. It was an absolutely beautiful Fall day and we enjoyed sitting on the balcony reading and people watching as new guests arrived for their fantasy stay.

In order to prepare for dinner, I poured over one of Patrick’s cookbooks because as everyone knows, reading well written cookbooks with mouth watering photos makes one ravenous. The writing at the beginning of the cookbook tells the story of his fascinating journey to becoming an innkeeper. It is filled with great glimpse of how the greatness came to be although his tone is still very humble.

Next on the schedule was a walk through the shops of the little town which featured a few gift shops and art galleries. Since we live in an old farmhouse, it was especially interesting to look at the historic houses and churches along the small roads in this quaint town. We also walked the grounds of The Inn and found the herb and flower cutting garden just outside the kitchen door.

Back at The Inn, it was time for afternoon tea. The tearoom was busy with many couples but we were quickly greeted and offered a dizzying array of teas which was promptly followed by a delightful platter of cucumber sandwiches, Virginia ham biscuits, raspberry tarts and lemon scones all served on Wedgwood china.

A couple of hours later, anticipation was building for dinner and after a cocktail, we were seated for dinner. By the way, my cocktail was the usual: a vodka martini with three olives and it was fabulous but the little bit of heaven were the unusually crisp olives. After later investigation, a caterer friend is guessing the olives were “raw”. If anyone knows where to get these gems, please let me know. I must have them.

Dinner options were presented on a personalized menu and we opted for the four course dinner. We dined on Chilled Maine Lobster in Sherry Vinaigrette with Avocado and Grapefruit, Crispy Maryland Crabcakes on Marinated Cabbage Slaw with a Trio of Sauces, Pepper Crusted Tuna Capped with Seared Duck Foie Gras, and Beef Two Ways: Pecan Crusted Barbequed Short Ribs Paired with Filet Mignon wrapped in Swiss Chard. My favorite course was Porcini Dusted Maine Diver Scallop on Cauliflower Puree. I swear I would have licked the plate if I wasn’t in public. Dessert was a Homemade Southern Pecan Ice Cream Sandwich with Hot Caramel Sauce served tableside.

It was nice after wine and a fabulous meal to just walk up the steps to our room. Waiting there were cookies and a printed “Tomorrow’s Forecast” with weather information.
The sleeping room was so comfortable and private we felt like we were the only ones at The Inn that night.

Breakfast was another culinary dream and when we were reluctantly ready to leave, our car appeared like magic with the luggage inside and we were sent off with a cute bag of clementines for the ride home. What a nice “last impression”.

If you decide to make the trip to The Inn at Little Washington (and I strongly recommend that you do), be prepared for two reality checks: First, it is expensive to go to The Inn. The room rates range from $ 400.00 - 2150. per night. Weekend rates are higher as are May and October stays. To have dinner there is about $ 250.00 per person for a four course meal and a glass of wine. Second reality check: there is no cell phone or internet service in the town. I know, I know, it’s a little scary but I promise that within an hour of your arrival, you’ll be glad you are unreachable. A little fantasy and relaxation is good for the soul.

Trunk Show!

Betsy Robinson's Bridal Collection is having a Monique L'Huillier Trunk Show on December 5th, 6th, and 7th.

image from theknot.com

www.robinsonsbridal.com

Hitched Bridal Couture is having a Augusta Jones Bridal Gown Trunk Show on December 5th and 6th.

image from theknot.com

www.hitchedsalon.com

Stop by!

3 Inns in 3 Months: Gramercy Mansion

This Fall Elizabeth was fortunate enough to be able to visit three of the areas finest Inns. In this first of three posts: Gramercy Mansion. In September she combined a wonderful Wine Dinner with an overnight stay at Gramery in lovely Green Spring Valley.

The Wine Dinners held often at Gramercy are hosted by Jerry Edwards of Chef's Expressions. Jerry is a well known chef and wine connoisseur. Jerry and his staff prepared a delicious meal at which each course was accompanied by a fabulous wine. Jerry would speak to the diners (about 100) between each course to get feedback on the previous course and introduce the wine and food for the next course. There were new people to meet and old friends to greet and everyone seemed to have a great time.

Instead of taking to the road after so much wine, Elizabeth and Mr. B reserved a room at the Inn which is decorated with eclectic furnishings. The most impressive thing at this B and B is all the small comforts offered to their guests. The rooms are stocked with cold bottled drinks, a microwave and of course microwave popcorn. There is an entire library of DVDs and books at the ready for an evening of relaxing. For those staying at Gramercy during the warmer months of the year, there is an outdoor swimming pool, walking trails, and lots of gardens in which to wander. What a nice get away right in the middle of where we live and work. It was surprising private and the staff was accommodating and kind.

Breakfast was an amazing offering of fresh baked goodies along with hot traditional-with-a-twist food too.

Gramercy Mansion is a wonderful place for a wedding, a rehearsal dinner, a bridal shower or just a relaxing weekend away. For more photos and information, visit www.gramercymansion.com.