northside holidays 2012

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NorthsideHolidaysTransforming Tablescapes

Under Wraps

2012 Must Haves

Sweet Treats

Classic Twist Cocktails

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TransformingTablescapes

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Common Elements for All Three Tables:Golden Edge Dinner Plates by Herend

Annieglass Gold ChargerFrancis I sterling

Claire and Camilla crystal goblets by William YeowardHurricanes as vases and with candles

Collected antique silver rings

Thanksgiving Table:Accent salad plates from the Tien Manh Dinh collection by

Royal Crown DerbyCountry crystal hurricane by William YeowardFanny Amber water goblets by William Yeoward

Table runners by Le Jacquard Francais Copper placemats by Copperworx

Votives by Simon Pearce

Thanksgiving sideboard:Tiered cake stand by L’Objet

Bittersweet in vases

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Thanksgiving Table

Dining Room table - Maitland Smith; Chairs - Hickory Chair; Sideboard -Sherrill Occasional; Lamps - Visual Comfort; Mirror - La Barge

T ransforming a table from Thanksgivingto Christmas to New Year’s could seemlike a daunting task, but with theseideas and helpful hints for taking your

table from one holiday to the next using common ele-ments, the holiday table will be one thing you canmark off your to-do list.

Gayla’s Tabletop Tips –

• Update a white china pattern with chargers,accent salad plates and colorful linens.

• Collections add a personal touch totablescapes and place settings. (We have useda collection of trees for the Christmas table anda collection of antique napkin rings for eachplace setting.)

• Fresh greenery, fruits and vegetables givesoftness and life to tablescapes. To preservefresh material and add shine, spray with a clearcoat of gloss. For a touch of elegance, spraywith gold and silver.

• Crystal hurricanes may be used with candlesor as vases. Votive candles add sparkle to adining room tablescape.

• When mixing crystal patterns, consider shape,style and height of stemware.

ChristmasTable

Christmas table:Placemats by Juliska

Napkins by Le Jacquard FrancaisGrenadiers salad plate by BernardaudFanny Green water goblets by William

YeowardChristopher Radko ornaments as gifts

Collection of Christmas trees

Christmas sideboard:Natalie Hurricanes by William Yeoward

Antique Silver Tray Grenadiers Coffee set and mugs by

BernardaudBay Comport by William Yeoward

Votives by Simon Pearce1 2 n o r t h s i d e s u n

New Year’s table:Gold Aves salad plates by Royal Crown DerbyNatalie Hurricane by William Yeoward used

as a vaseWine glasses by T.Davlin

Kimberly vases by William Yeoward used ashurricanes

Silver capiz shell placemats by Pearl DragonAntique silver wine coaster

Magnolia leaves from Christmas were spraypainted silver & gold

White lilies are in the vases

New Year’s sideboard:Herend Figurines

Champagne chiller by Simon PearceAntique silver tray

Champagne flutes by Varga

New Year’sTable

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2 0 1 2 holidaymust haves

deck the halls“Segreto- Secrets to Finishing Beautiful

Interiors” • Antique Shops of Jackson • 4525 I-55 North Frontage Rd • Jackson

601.982.1881 • antiqueshopsofjackson.com

bejeweledDara Ettinger Ring

Hemline • The Township• Ridgeland601.898.3456

fresh startJuliska Juicer and Measuring CupBellaChes • The Renaissance •

1000 Highland Colony Pkwy, Suite 7004 Ridgeland • 601.605.2239

on dasherFly Thermal Top

The Bike Crossing • 115 West Jackson St. • Ridgeland

601.856.0049 • thebikecrossing.com

All Is Calm, All Is BrightSpa Gift Card

The Sanctuary Body Spa of St. Dominic’s 340 Township Avenue, #200 • Ridgeland

601.790.2222 • thesanctuarybodyspa.com

cable classDavid Yurman Metro Pavé Hoops

Lee Michaels • Northpark Mall • Ridgeland601.957.6100 • lmfj.com

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drink upSet of Four Agate Coasters Trimmed in Gold

Annelle Primos • Highland Village • Jackson601.362.6154 • aprimos.com

i’ll be home... Polo Ralph Lauren Luggage, Dopp Kits, and

iPad CasesGreat Scott • 4400 Old Canton Rd.

Jackson • 601.984.3500 • greatscott.net

holiday homeOrnate Antique Chair

Interiors Market • Woodland Hills ShoppingCenter • Fondren • 601.981.6020

hark the heraldAngels by Moni

Craftmen’s Guild of Mississippi • 950 RiceRd. • Ridgeland • mscraft.org

all i want for christmasGift Card

Renaissance at Colony Park • 1000 HighlandColony Pkwy, I-55 at Old Agency Rd •

Ridgeland • RenaissanceAtColonyPark.com

golden gloryWire Gold Bracelets

Material Girls • Dogwood: 601.992.4533Renaissance: 601.605.1605

shopmaterialgirls.com

decandenceMississippi Made Cheesecake

McDade’s Market •1200 East Northside DrJackson • 601.366.8486

mcdadesmarket.com

holiday trimmingsBurlap Banner by Glory Haus

The Shop Around The Corner • 120 WestJackson Street • Ridgeland

601.853.3004 • Find us on Facebook!

warm & cozy100% Cashmere Gloves with FringeTaylor Collection • 2082 Main Street

Madison601.605.0236 • taylorcollection.net

20 n o r t h s i d e s u n

2 0 1 2 holiday must haves

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warm his heart & soleBoots by Frye

Kinkade’s • 120 West Jackson Street • Ridgeland601.898.0513 • kinkadesfc.com

delishGift Card

Ruth’s Chris • Renaissance • 1000 HighlandColony Parkway • Ridgeland

601.853.2734 • ruthschris.com

baby, it’s coldRenfrew Collection Ruffled Whiskey

Suede JacketFashion Post • LeFleur’s Gallery, I-55 N.

Jackson • 601.362.5171


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blue christmasTokens and Icons Pan AM 707 Cufflinks

Batte Bridal Registry and Fine Gift Gallery • E. Northside Dr, I-55 N. • Jackson601.366.8120 • battefurniture.com

get togetherGift Card

Logan Farms • Maywood Mart 1220 E. Northside Dr • Jackson

601.366.4267 • jackson.loganfarms.com

rockin’ aroundGarnet cowboy boots and Litter “Walk of

Shame” shoe jewelry Juicy Drama Boutique • Flowood

601.919.1302



ms charmNew Mississippi Charm $5

Turkoyz • Highland Village • Jackson601.981.4000

keep it briefKenneth Cole Reaction Briefcase

Mori Luggage • 1424 Old Square Rd.Jackson • 601.981.4888

festive feetNicole Nook Leopard Wedges

Village Boutique • 1888 Main Street Crossing • Madison

601.957.0010 • shopvillageboutique.com


SweetT r e a t s

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h o l i d a y s 2 0 1 2 29

Sugar CookiesMakes 2 dozen cookiesqÜáë=Ä~ëáÅ=êÉÅáéÉ=áë=íÜÉ=éÉêÑÉÅí=Ää~åâ=Å~åî~ëK=qêó=ëìÄëíáíìíáåÖ=äÉãçå=çê=äáãÉ=òÉëí=ÑçêíÜÉ=çê~åÖÉ=òÉëíI=çê=~äãçåÇ=çê=éÉééÉêãáåí=Éñíê~Åí=Ñçê=íÜÉ=î~åáää~K==̂ ÇÇ=óçìê=Ñ~îçêáíÉ=åìíIÅÜçééÉÇ=çê=ãÉäíÉÇ=ÅÜçÅçä~íÉI=ÇêáÉÇ=Ñêìáíë=çê=ëáãéäó=~ÇÇ=~=ëéáÅÉ=ëìÅÜ=~ë=ÖáåÖÉê=çê=Åáåå~ãçåK==qÜÉ=ÅççâáÉë=ã~ó=ÄÉ=ÑìêíÜÉê=ÉãÄÉääáëÜÉÇ=ïáíÜ=áÅáåÖI=ëéêáåâäÉëI=ÇÉÅçê~íáÑëçê=Ü~êÇ=Å~åÇáÉëK=

Ingredients:3 1/4 cups all-purpose flour1/4 teaspoon fine salt21/2 sticks unsalted butter (20 tablespoons), brought to room temperature1 cup granulated sugar1 large whole egg1 large egg yolk1 tablespoon vanilla extract1 teaspoon finely grated orange zest (about 1/2 orange) (optional)

1. In a medium bowl, whisk together the flour and salt; set aside2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat thebutter and the sugar at medium-high speed until light and creamy, about 2 min-utes. Add the egg, egg yolk, vanilla extract and orange zest, and mix until wellblended. Reduce the speed to low and add the flour mixture, one-third at a time,mixing until just combined. Turn the dough out onto a clean work surface and di-vide into 4 pieces of equal size. Shape each piece into a disk, wrap well in plasticwrap, and refrigerate until firm, at least 30 minutes or up to 2 days.3. Preheat the oven to 350� °F. Line 2 baking sheets with parchment paper or sil-icone baking mats.4. On a lightly floured surface, roll one of the chilled dough disks to a thickness of1/4-inch. Use cookie cutters to cut the dough into shapes. Gather the scraps ofdough into a ball, roll it out once more and cut more cookies. Using a metal spat-ula, transfer the cookies to the prepared baking sheets, spacing them 1/2-inchapart.5. Bake the cookies until pale golden brown, about 10 to 15 minutes (bakingtime may vary depending on the size and shape of the cookies).* Transfer thecookies to a cooling rack and cool completely. Repeat with the remaining dough.

*To help cookies bake as evenly as possible, rotate pans front to back and between racks atleast once during baking.

Royal IcingMakes 1 pound (about 3 cups)qÜáë=ëãççíÜI=Ü~êÇJÇêóáåÖ=áÅáåÖ=áë=éÉêÑÉÅí=Ñçê=ã~âáåÖ=ÇÉÅçê~íáçåë=íÜ~í=ä~ëíK==oçó~ä=áÅáåÖáë=ÉÇáÄäÉI=Äìí=åçí=êÉÅçããÉåÇÉÇ=Ñçê=áÅáåÖ=íÜÉ=ÉåíáêÉ=ëìêÑ~ÅÉ=çÑ=~=Å~âÉK==qÜáë=êÉÅáéÉ=éêçJÇìÅÉë=çìíäáåÉ=ÅçåëáëíÉåÅó=áÅáåÖK==qç=ìëÉ=Ñçê=ÑäççÇáåÖI=íÜáå=áÅáåÖ=ïáíÜ=ï~íÉê=ìåíáä=ÇÉJëáêÉÇ=ÅçåëáëíÉåÅó=áë=~ÅÜáÉîÉÇK

Ingredients:1 large egg white, brought to room temperature*1/2 teaspoon cream of tartar (or 1/2 teaspoon freshly squeezed lemon juice)1 pound confectioners’ sugar (about 3 3/4 to 4 cups)2 teaspoons waterGel or paste food coloring (optional)

1. Combine all of the ingredients in the bowl of an electric stand mixer fitted withthe paddle attachment. Beat slowly until the icing turns pure white, slaps againstthe side of the bowl, and forms stiff peaks. The icing should not be shiny or fluffy.(Note: Do not over-beat, or the icing will have a spongy texture.)2. To tint the icing, use a small amount of food coloring gel or paste (liquid will

B a k i n g T i p s :1. Make sure to let cookies cool completely before decorating.

2. Place tinted icings into squeeze bottles or pastry bags fitted withdecorative tips to decorate cookies.

3. Outline cookies with thick royal icings, then flood the outline withthinned royal icing. Add sanding sugar, edible glitter, candies anddecoratifs as desired.

4. Dip the front side of the cookies in thinned royal icing and transfer(icing side up) to a cooling rack to allow the icing to set.

5. To add sparkling sugar, edible glitter or decoratif details to icedcookies, wait for the icing to dry completely, then paint the area youwish to highlight with warmed light corn syrup. Sprinkle the sugar,glitter or decoratifs on the painted area, then brush off the excess.

6. Ice around the outside edges of the cookies and roll in sprinkles,crushed candy or finely chopped nuts.

distroy the consistency of the royal icing). For a quarter cup of icing, dip the tipof a toothpick into the color and then into the icing; stir well. If you desire morecolor, dip again, adding more color gradually. For strong colors such as red,royal blue and dark purple, you will need 1/8- teaspoon to 1/4-cup icing: addmore or less as you desire. Place a slightly damp paper towel on the surface ofthe icing, then cover each bowl tightly with plastic wrap.

*Raw Egg Warning: The American Egg Board states: “There have been warnings against consuming rawor lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria re-sponsible for a type of food borne illness. Healthy people need to remember that there is a very small riskand treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.”

h o l i d a y s 2 0 1 2 3 1

Classic Twist


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