When 30 degrees feels warm, you know it’s been a rough few weeks. Stir crazy and sick of our sweaters, we’re ready to get outside.
March may be coming in like a lion, but we can dream. And we can also light a fire. So grab your cashmere throw and a warming drink. It’s time to gather round a roaring fire pit and bask in the moonlight.
Adapted from Food & Wine
To make this drink extra delicious, try an artisanal rum like the Tahitian Vanilla Bean Rum from Charbay. Made in California, it’s one of a few available rums distilled in the United States in a classic Alambic Charentais Pot Still.
2 ounces melted vanilla bean ice cream
2 ounces boiling water
1½ ounces vanilla-spiced rum
Pinch of freshly grated nutmeg
In a mug, mix the ice cream with the boiling water and rum. Garnish with the nutmeg.
This is our quick cure for cabin fever. What’s yours?
During the golden age of Hollywood, a distinct design style emerged. Glitzy and glamorous, the aesthetic we now call Hollywood Regency still beguiles us with its flair for the dramatic.
This iconic look fuses Beverly Hills glam with silver screen swank. Think zebra print and stripes, witty geometrics and dazzling pops of color.
Hollywood Regency is all about entertainment and entertaining. So it’s not surprising that the style is making a comeback … indoors and outside.
In Hollywood Regency, furniture shapes can be simple, yet flaunt feminine curves. Like a starlet on the silver screen, Wilshire exudes this unadulterated glamour, expressed in dynamic arches and art deco lines.
Vivacious color takes center stage in Hollywood Regency. A classic cast-aluminum design looks dashing with a glossy jade finish, while bold stripes and prints jazz it up with dramatic effect.
This design style is all about the details. Fabric and fringe. Lacquer and luxe. Outdoor pillows introduce bold color, pattern and flounce. Touches of chinoiserie – Chinese vases, glossy bamboo lanterns – add exotic appeal. And a cameo appearance of a glistening table is a rightful nod to this golden age.
Cabana couture was born of stars basking in the sunny Southern California clime. Swank but relaxed, elegant but eclectic, Pasadena conveys the attitude yet entertains your larger social circle.
Did you know as many as 13 different grape varieties are used to make Châteauneuf du Pape? The complexity that comes from such blending is one of the reasons why these southern Rhône reds are so sought after.
Dynamic winemaker Thierry Ferlay of Le Prince de Courthezon masterfully coaxes the richness out of the fruit … grapes that were harvested by hand from Ferlay’s favorite vineyards. It’s the only cooperative cellar in Châteauneuf du Pape, completely owned and run by local growers.
Ferlay is something of a Rhône virtuoso. His Châteauneufs have reaped major acclaim from the likes of prestigious French wine guide Gilbert & Gaillard, Master of Wine Jancis Robinson and top shows like the International Wine Challenge. There’s never been a better time to secure your own taste. Part of The Great Wines of France hand-selected wine collection, Châteauneuf du Pape 2012 is our featured Wine of the Month.
In the glass, it has all the classic Châteauneuf characteristics that fans look for: deep bramble fruit and wild thyme aromas with flavors of velvety dark berries, ripe cherry and subtle, spicy pepper on the finish. The lovely balance of ripe fruit and bright acidity with a tantalizingly long finish – an ideal red to serve at your next dinner, whether you’re entertaining or enjoying a quiet night at home. It’s delicious with a hearty casserole, venison or roast lamb. We also want to know, what would you serve with it? Get inspired by some of our favorites on our Pinterest board.
Wine of the Month
Le Prince de Courthezon Châteauneuf du Pape 2012
Award-winning winemaker Thierry Ferlay
Gold medals awarded by Gilbert and Gaillard and Le Concours des Feminalise-Beaume
Courtesy of Food & Wine
There’s one rule for venison: It should be served rare and hot. The dish can also be made with a boneless loin; the roasting time will be slightly shorter. Regardless of what cut you use, the meat needs to marinate in garlic and olive oil overnight, so plan accordingly.
1½ lbs. rack of venison
4 garlic cloves, smashed
¼ cup extra-virgin olive oil
Salt and freshly ground pepper
½ cup plus 2 Tbsp. coarsely chopped cilantro
6 thin slices of smoky bacon (3 ounces)
½ cup chicken stock or canned low-sodium broth
1 tablespoon unsalted butter
Set the venison in a glass or ceramic baking dish and rub with the smashed garlic. Pour the olive oil over the meat. Cover and refrigerate overnight.
Transfer the venison to a plate; discard the garlic and reserve the oil. In a large, ovenproof skillet, heat 1 tablespoon of the reserved oil until shimmering. Season the venison with salt and pepper and cook over moderately high heat until browned all over, about 3 minutes per side. Transfer to a plate to cool. Wipe out the skillet.
Press ½ cup of the cilantro onto the meaty top of the venison. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Using cotton string, tie up the rack at ½-inch intervals to secure the bacon. Let stand at room temperature for up to 2 hours.
Preheat the oven to 400°. Heat 1 tablespoon of the reserved oil in the skillet until shimmering. Set the venison in the skillet, bacon side down, and cook over moderate heat, turning, until browned all over, about 10 minutes. Turn the rack bacon side up and roast in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 115° to 120°. Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes.
Pour off the fat from the skillet. Add the chicken stock and boil, scraping up any browned bits from the bottom of the skillet, until reduced to 1/4 cup, about 2 minutes. Remove from the heat and whisk in the butter. Add the remaining 2 tablespoons of cilantro.
Carve the venison into 4 thick chops and transfer to plates. Spoon the pan sauce over the chops and serve.
MAKE AHEAD The venison can be prepared through tying up the rack and refrigerated for 6 hours; bring to room temperature before cooking.
Shop all of Frontgate’s Hand-selected Wine Cases.
1. Roll Out the Red Carpet
Make guests feel like true celebrities by having them waltz down a red carpet. Roll out our Brussels EZ Care Rug, and be sure to keep a camera handy to snap pics of your glammed-up guests.
2. Serve Up Winning Fare
The best supporting actor at any party should really be the food. Why not create a menu inspired by the movies? Many of this year’s nominees are set in the South, so consider elegant foods like a Caramelized Onion-Potato Tart, Peach and Blue Cheese Bites, and Hot-Spiced Bourbon Balls. Find these and other delectable ideas in Southern Living.
Tip: Set your buffet with our Stainless Steel Hot-Cold Serving Trays. Not only do they look gorgeous, but they also keep all of your foods at the perfect temperature.
3. Create a Theme Drink
Go beyond the bubbly by mixing up a film-inspired cocktail or two. In his blog “Cook in/Dine Out,” Andrew Huddleston creates some delicious drink recipes, like the American Sniper whiskey cocktail, based on the characters, places and themes from this year’s films. You’ll find the recipe below.
4. Give Out Your Own Awards
Don’t let your guests go home empty-handed. They’ll feel as pampered as a celebrity when they open a gorgeous gift bag to find the handpainted Toile Ceramic Candle from Seda France or aromatic Bath Salts from Agraria.
Explore the blog for more great entertaining ideas and recipes. And remember, the 87th Academy Awards air Sunday, February 22 (7 p.m. EST) on ABC.
A whiskey cocktail the soldier and his wife could have enjoyed in the bar the night they met.
1 ounce rye whiskey (such as Bulleit)
½ ounce Jägermeister
¼ ounce orange liqueur (such as Combier)
¼ ounce Islay single malt Scotch (such as Laphroaig® Quarter Cask)
Shot: Combine whiskey, Jägermeister, orange liqueur and Scotch in a tall shot glass (add the Scotch last). Chill, if desired.
Up: Combine whiskey, Jägermeister, and orange liqueur in a cocktail mixing glass with ice. Stir until very cold. Strain into a chilled coupe glass. Float the Scotch on top. No garnish.