Creative genius by Chip and Katie Rich, of Katiedid.
They wowed us with the hand-cut garlands of Christmas carols, hanging from bakers' twine.
I am the biggest sucker for traditions. I just love them.
About 9 or 10 years ago I started a Christmas Progressive Dinner in Brooklyn for all the Brooklyn friends. We've done it almost every year since and it has become one of the great highlights of Christmas in Brooklyn.
About 4 hosts are chosen and they prepare each course of the meal. Then all the couples walk from house to house, drinking cider, chatting, and awaiting our next stuffing. It is fantastic. And my friends are amazing cooks, not to mention the best Christmas decorators I have EVER seen. And can you believe this invitation, designed by our friend, Abby, of Hi + Low? One year she drew out the entrances (in perfect detail) to each home. That woman wows us over and over and over.
That particular Christmas happened to be soon after my first husband left. It was especially meaningful for me to plan this dinner, because it was a miracle to me that I was doing sooo well that I would even want to do it at all! But I did. I'll never forget how I felt that night....I felt particularly alive and particularly well & in love with Brooklyn. Didn't matter that I was solo! I was at peace either way.
Here are some archived photos from over the years (most taken by Stephanie Marston & the Riches)...and a recipe, by Danny...
I can't tell you how happy I was to have Danny by my side the following Christmas. He had lots of duties that weekend in Boston, but flew into NY for one night so he could attend the party. Plus, you can't imagine what a passionate cook he is. Here he is making one of his specialties... lemon souffles. 26 of them!!
Here is his recipe....
Makes 4-5 servings (depending on the size of the ramekin)
1/2 cup sugar
2 tsp. finely grated lemon zest *
1/4 cup fresh lemon juice
2 large eggs, separated
2 Tbs. flour
1 Tbs. unsalted butter, melted
1 cup milk
*Note - if the souffle develops a bitter after taste, you probably grated into the lemon too deeply. Try to not to get too far into the lemon rind.
Preheat oven to 350 F, with the rack in the center. Heat a kettle of water to boiling. Generously butter four 5 ounce ramekins and arrange them in glass cookware.
Combine the sugar, lemon zest, lemon juice, egg yolks, flour and butter (butter shouldn't be too hot or it will cook the egg) in a medium bowl and whisk until smooth. Add the milk and stir to blend. Beat the egg whites in a clean bowl with an electric mixer until soft peaks form. Gently fold the egg whites into the mixture. Pour the batter into the ramekins. Carefully add the boiling water into the glass cookware until the water comes halfway up the sides of the ramekins.
Bake until the souffle is lightly browned and set on top, about 30-33 minutes. Remove from the oven and let the souffles cool in the water bath until the cups can be comfortably removed, about 20-30 minutes. Place in the refrigerator and serve cold.
Is there anything better (ok, sexier) than a man in the kitchen?
Here we are getting ready to head to the party.
Some of the group stopping along the way for a photo at Grand Army Plaza...
This was the year I was solo.
Here are the dinner plates we used over the years, also designed by Abby (designed for Kate Spade). I adore these. [And in case you didn't know, Kate Spade always has amazing dinnerware designs.]
|Some of the wonderful Brooklyn women....|
I adore these women.
One year, Chip just picked up some sticks from Prospect Park
and tacked them to the wall with red ribbon. Genius.
Do you guys have any fun Christmas traditions you'd like to share? Danny & I are forming a few more, which I LOVE. But I look forward to adding even more!