|
’Tis the season to be jolly …so have fun creating the beautiful details that make Christmas special
Christmas is a wonderful time for those who love interior design and indulging in creative pursuits. A home decorated with care and flair is a sure way to engender the Christmas spirit and warm hearts, and it’s the handmade details and clever little touches that add to that special magic.
TIPS FOR A CREATIVE CHRISTMAS
Make your home feel festive right from the entranceway, with a wreath on the door and grouped gifts and decorations in the hall.
Place mirror glass down the middle of your table under the centrepiece arrangement where it will beautifully reflect your flowers, candlelight and other decorations.
A charmingly presented little gift at each place setting – wrapped sweets or a potted herb, for instance – makes everyone feel special and the Christmas table look extra festive.
Create a frosty table display using fruit such as apples, pears and grapes, brushed with beaten egg white then coated in caster sugar.
Tie bows to shiny baubles and use them to brighten up a dark corner, or use special large baubles as part of your table centrepiece.
Sift icing sugar over flowers and dark foliage to look like a dusting of snow. 
Cherry Champagne Cooler
Fresh, canned or frozen fruit can be used for this sparkling cocktail.
 |
-
1 cup pitted cherries or raspberries or a mixture of both
-
2 cups small ice cubes
-
¼ cup cherry liqueur or similar
-
2 limes, juiced
-
1 bottle champagne or sparkling wine
-
10 mint leaves, shredded
|
Place fruit, ice, liqueur and lime juice in a blender and process until slushy. Pour into a large jug (mixture can be prepared ahead and kept chilled for about an hour). Top up with wine and add shredded mint. Serves 8
Cointreau & Vanilla Bean Cheesecake
Serve this decadent dessert with fresh strawberries or a lovely rosewater-scented strawberry compote (see recipe at end).
 |
-
250g packet plain biscuits
-
125g butter, melted
-
Pinch of ground cinnamon
-
3 teaspoons gelatin
-
2 tablespoons orange juice
-
500g cream cheese (we used 2 packets Philadelphia)
-
-
-
1 vanilla pod, seeds only
-
-
|
Process biscuits to fine crumbs. Add butter and cinnamon and pulse to combine. Press firmly into a 24cm spring-form tin and chill.
Sprinkle gelatin over orange juice and stand 5 minutes. Microwave on low power for 30-second intervals until dissolved.
Whiz cream cheese in a food processor until smooth. Add sour cream, sugar, vanilla seeds and Cointreau. Mix until well combined. Add dissolved gelatin and pulse to combine.
Transfer mixture to a large bowl and fold in whipped cream. Spread over crumb crust and chill 3-4 hours to set. Serves 10-12
Strawberry compote: Simmer ½ cup water, ½ cup sugar and 2-3 drops rosewater until a light syrup is formed. Add 1 punnet strawberries, thickly sliced, and stand until cool.
HOW TO TRIM A TREE
Beautifully decorated Christmas trees can be works of art. Here‘s how to create a show-stopper: Start with an artificial tree; they hold decorations better. (If you miss the Christmassy scent of a real tree, try Noel fragrance by Crabtree & Evelyn.)
Don’t hold back on the lights; use strands and strands and include a thread or two of flashing lights.
Rather than winding the lights around the tree, place the top of the string of lights at the tip, then run them down the tree and back up again, making sure you end up with the plug at the bottom.
To help with even spacing, visually divide the tree into vertical sections and string each section separately. Keep the lights switched on as you hang them so you can spot any gaps.
Place garlands after the lights and before adding ornaments, starting at the top of the tree and working down. Use more garland on the lower portions.
Bulk buy a decorative filler, such as shiny silver balls, to pack out the tree. Repeating one colour or shape will give your tree unity. Use more expensive and decorative baubles to fill the gaps.
Frozen Berry Meringue Roll
This impressive, prepare-ahead dessert is easier to make than it looks.
 |
-
6 egg whites
-
1½ cups caster sugar
-
1 teaspoon each: white vinegar, vanilla extract, cornflour
-
1 cup each: chopped berries, cream
-
Icing sugar for dusting
-
Extra berries for garnish
|
Preheat oven to 165°C. Using an electric beater, beat egg whites until foamy. With beaters still running, gradually add 1¼ cups sugar and keep beating until the mixture is glossy and firm
enough to hold its shape. Beat in vinegar and vanilla. Combine remaining ¼ cup sugar with cornflour, turn beater to lowest speed and mix in. Spread mixture on a lined baking tray to make a rectangle about 25cm x 35cm.
Bake 8 minutes then reduce temperature to 150°C and bake a further 10 minutes or until meringue is puffed, pale golden and firm to the touch.
Place a sheet of baking paper on the bench and dust with icing sugar. Cool meringue 10 minutes then carefully flip it over on to the paper. Peel off cooking paper and allow to cool completely.
Whip cream and spread it over the meringue. Sprinkle with berries then gently roll up, using the paper to help. Wrap meringue roll in tinfoil and freeze on a tray (at least 4 hours or for up to
2 weeks). To serve, semi-thaw roll in the fridge for 15 minutes then use a hot knife for slicing. Garnish with extra berries. Serves 8-10
To enjoy more Beautiful Christmas ideas pick up the December issue of NZ House & Garden, on sale November 15.
Story: Sally Butters
| 
|
| 
