So, JELL-O Makes Home Décor Now

Given how much people look for small items to serve as a cute room accent, you’d think sets of colorful pulls, knobs, and handles would be widely available. But, aside from inexpensive sets you can hunt down online, they’re not all that commonplace. Fortunately, a handful of high-end companies produce them, and they’re worth seeking out.

They’re an obvious choice for places like kids’ rooms, bathrooms, powder rooms, and in the kitchens of midcentury restorations. But why not have a little fun? Put them in your more traditional spaces, or less obvious areas like a den or a bedroom?

A Cute Room Accent, Colorful and Affordable Drawer Hardware

Rous

Their Unique Essentials collection comes in six colors. There’s hite, black, green, rose, blue, and copper. So, they can play well with a wide range of colors. For the bathroom, there’s even a coordinating set of cups and soap dishes.

Schoolhouse

A small selection of gems—knobs and drawer pulls—that have a decidedly mod look and feel, in several metallics and a handful of colors. With solid brass, they will definitely stand the test of time and do it with flair as a cute room accent.

Plank Hardware

Among the site’s more traditional offerings can be found a handful of adorable pulls and knobs in brass, lilac, yellow, white, and more. They have a whimsical feeling that would be fun for kids and kid-like adults.

Story by Stephen Treffinger

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Seared Pork Chops with Cranberry-Bourbon Sauce

By

Keith Recker

-

October 7, 2024

A plate with a seared pork chop topped with cranberry-bourbon sauce, alongside small bowls of shaved Brussels sprouts salad.

The classic pairing of pork chops and cranberry shines here, with a hint of the smoky richness of bourbon. Just before serving, a nubbly gremolata of pistachios and parsley adds a contrasting flash of color and texture. Like our Cranberry Orange Fig Compote, this dish’s gremolata is a wonderful addition to a sandwich, or an excellent spread for a luscious cocktail hour cheeseboard.

Why Pair Pork Chops with Berries?

The natural sweetness of berries contrasts well with the savory, rich flavors of pork. This balance enhances the overall taste of cranberry pork chops. Many berries, such as cranberries and raspberries, have a slight acidity that can cut through the fattiness of pork, making each bite more enjoyable. In addition, cranberries add a juicy component to dishes, providing a refreshing burst of flavor that pairs well with the tender texture of cooked pork.

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Seared Pork Chops with Cranberry-Bourbon Sauce

Author: Cheryl Alters Jamison

Description

Cranberries make a delicious addition to perfectly seared pork chops.

Ingredients

Scale

4 approximately 1-inch-thick bone-in pork chops, Duroc or other heritage breed, if available
Kosher salt or coarse sea salt
Freshly ground black pepper
¼ cup olive oil
2 tbsp (1 ounce) unsalted butter
1 large shallot, minced
2 cups fresh cranberries
1 cup chicken stock
¼ cup bourbon
2 tbsp packed brown sugar
Pinch of kosher salt or sea salt
Juice of 1 orange
Gremolata (See below)

For the Gremolata:

½ cup lightly salted shelled pistachios, chopped
2 tbsp chopped flat-leaf parsley
Zest of 1 orange
1 garlic clove, minced

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Instructions

Sprinkle the pork chops with salt and pepper on both sides. Let sit at room temperature about 15 to 30 minutes.
Preheat the oven to 350 degrees. Warm a heavy 10- to 12-inch skillet, such as cast-iron, over high heat. Add the oil, swirl it around, and reduce the heat to medium.
Add the pork chops. Sear until deeply golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast the chops another 8 to 11 minutes until the temperature on an instant-read thermometer stuck horizontally into a chop registers 145 degrees for medium doneness.
Remove the skillet from the oven and add to it the butter and shallots. As the butter melts, baste the chops for 30 seconds with the pan juices. Transfer the chops to a cutting board and let them rest, loosely tented with foil, while you finish the sauce.
Add to the skillet the cranberries, stock, bourbon, brown sugar, and salt. Cook on the stovetop over medium high heat for about 10 minutes, until the cranberries have popped, and the mixture is reduced by about one-third. Scrape up any browned bits from the bottom of the skillet. Stir in the orange juice.
Plate the chops and spoon cranberry-bourbon sauce over. Sprinkle each with gremolata and serve right away.

For the Gremolata:

Stir the ingredients together.
Reserve.

Recipes by Cheryl Alters Jamison / Styling by Keith Recker and Julia Platt Leonard / Photography by Tira Howard / Thanks to Brad Furry and Bradyn Furry

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Winter White Pavlova

By

Keith Recker

-

October 7, 2024

A freshly prepared winter white pavlova dessert with whipped cream, berry compote, and mint garnish.

This pavlova has a few steps, but makes a dreamy, creamy holiday treat. My mother used to whip one up when she wanted a show-stopping Christmas dessert. It should be eaten within about an hour of assembly, but the making of most of its components — sugared cranberries, meringue, cranberry cream — can be done well ahead. The final result feels like eating a cranberry cloud, and you will wow your guests with its elegant presentation.

History of the Pavlova

The pavlova is a beloved dessert which is the subject of a culinary tug-of-war between Australia and New Zealand over its origins. The pavlova is said to be named after Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. The dessert was created to celebrate her visit, reflecting her light and airy dancing style, and the voluminous white tulle tutus that were then very much in fashion on the stage. The first known recipe for pavlova appeared in a 1926 New Zealand cookbook, Aunt Daisy’s Cookbook. However, Australian chefs also claim to have created the dessert around the same time. Both countries have developed their own versions, with New Zealand often favoring a softer, creamier interior, while Australian versions may be crisper.

Winter White Pavlova Recipe

Ingredients

To Assemble:

1½ cups whipping cream (divided use)
1 tbsp orange liqueur, such as Cointreau or Triple Sec, or orange juice
Confectioners’ sugar, optional
Fresh mint sprigs, optional
Sugared Cranberries (See below)
Meringue (See below)
Cranberry Purée (See below)

Instructions To Assemble

Beat ¾ cup of the cream in an electric mixer with the whisk attachment at high speed, until soft peaks form.
Fold the whipped cream into the cranberry puree. Chill until needed.
Place meringue on a serving platter or cake plate. Shortly before serving, beat the remaining ¾ cup cream with the orange liqueur in the electric mixer with the whisk attachment at high speed until soft peaks form.
Spoon cranberry cream over the meringue, almost to the edges. Mound the whipped cream over the center of the cranberry cream, leaving a good amount of its colorful edge showing. Refrigerate, uncovered, if you have space. Otherwise, plan to eat as soon as possible.
Just before serving, dust with confectioners’ sugar, if you wish. Garnish with the sugared cranberries and optional mint sprigs. Cut into wedges to serve.

Sugared Cranberries Recipe

Ingredients

1 cup fresh cranberries
2/3 cup granulated sugar (divided use)
½ cup water

Instructions

Place cranberries in a small heatproof bowl.
Combine 1/3 cup of the sugar with the water in a small saucepan. Bring to a simmer over medium heat and stir until sugar has dissolved. Remove from the heat and cool for about 5 minutes.
Pour the sugar syrup over the cranberries. Let them sit for at least 1 hour, or cover and refrigerate up to overnight.
Pour the rest of the sugar into a shallow bowl. Drain the cranberries, then roll them, about half at a time, in the sugar. Transfer cranberries to a plate, arranging them, pretty much, so they are not touching.

Meringue Recipe

Ingredients

2 tsp cornstarch
1 tsp lemon juice or white vinegar
5 large egg whites, at room temperature
3/4 cup granulated sugar
Pinch of fine sea salt

Instructions

Preheat oven to 200 degrees.
Cut a sheet of parchment paper to fit a baking sheet and then place parchment on a work surface. Draw a 9-inch circle, most easily done by tracing around a 9-inch cake pan or plate. Turn the parchment over so that the drawing is on the bottom side and line the baking sheet with it.
Mix the cornstarch and vinegar in a ramekin or small bowl.
Beat the egg whites in the bowl of an electric mixer, with the whisk attachment, at medium speed until foamy. Raise the speed to high and, over a couple of minutes, very gradually beat in the sugar. Continue beating until the mixture is glossy and holds soft peaks.
Add the cornstarch mixture and continue beating, another minute or so, until shiny, stiff peaks form. Spoon the meringue mixture out over the circle on the baking sheet. Swirl the outside edge decoratively, if you like, with a spoon or offset-handled spatula, and make a shallot divot in its center, to best hold the toppings.
Bake meringue 1¼ to 1½ hours, until just crisp on the surface. Turn off oven. Crack the oven door open about an inch, and let the meringue cool completely in the oven, another 45 minutes to 1 hour. The meringue will be crunchy on the surface but still soft and pillowy inside.

Cranberry Puree Recipe

Ingredients

2 cups fresh cranberries
½ cup granulated sugar
½ cup sweetened cranberry juice
1 tbsp orange liqueur, such as Cointreau or Triple Sec, or orange juice

Instructions

Combine in a small saucepan the cranberries, granulated sugar, cranberry juice, and liqueur. Cook over medium heat about 5 minutes, stirring occasionally, until the cranberries have popped. Cool.
Puree the mixture in a food processor. Refrigerate until needed.

Recipes by Cheryl Alters Jamison / Styling by Keith Recker and Julia Platt Leonard / Photography by Tira Howard / Thanks to Brad Furry and Bradyn Furry

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Cranberry Orange Fig Compote

By

Keith Recker

-

October 7, 2024

An assortment of holiday foods including a plate with white cheese and cranberry sauce.

This Cranberry Orange Fig Compote makes a luscious side served with turkey, ham, prime rib, or other holiday meat. It’s also good when accompanying a sandwich made of one or more of those meats the day after the big meal. Or spoon it around a soft creamy cheese and scoop it up with crackers or toast. We’ve been known to whisk a tablespoon or two into a homemade vinaigrette dressing, as well. On its own, it stores well in the refrigerator in a covered container for over a week.

The History of Fig Compote

Figs are one of the oldest cultivated fruits, with evidence of their domestication dating back to around 5000 BCE in the Middle East. They were highly prized in ancient cultures, including the Egyptians, Greeks, and Romans. Because ancient societies needed to extend the bounty of the harvest season to through the dormant months of winter, they developed various preservation methods, including drying, canning, and making preserves. Compote, a term derived from the French word for “mixture,” typically refers to fruits cooked in sugar syrup in combination with other fruits, spices, and flavorings.

Cranberry Orange Fig Compote Recipe

Ingredients

1 large orange
12 oz (1 bag) fresh cranberries
1 large shallot, peeled and chunked
1 cup granulated sugar
¾ tsp ground cinnamon
1 tsp mustard seed
1 tsp ground ginger
¾ tsp ground cumin
½ tsp ground New Mexican red chile or cayenne
½ tsp fine sea salt
Juice of 1 large lemon
¾ cup chopped dried figs
1/3 cup shelled pine nuts or pistachios

Instructions

Zest the peel of the orange. Slice off the bitter white pith from the orange and discard it. Pull the orange into segments, discarding any strings, and dice the segments into approximately ½-inch pieces.
Place the orange zest in a medium saucepan. Add the cranberries, sugar, mustard seed, ginger, cinnamon, cumin, chile, and salt.
Cook uncovered over medium heat for about 10 minutes, stirring occasionally, until the cranberries pop and sugar has dissolved. Stir in orange pieces, lemon juice, figs, and nuts, cook for another minute, then remove from the heat.
Serve the compote warm or chilled. It will keep for at least a week, covered and refrigerated.

Recipes by Cheryl Alters Jamison / Styling by Keith Recker and Julia Platt Leonard / Photography by Tira Howard / Thanks to Brad Furry and Bradyn Furry

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Holiday Batched Cocktails for Your Gatherings

By

webpubpro

-

October 7, 2024

With these holiday batched cocktails, seasonal entertaining doesn’t have to be glasses of warm white wine and ho-hum reds. Dazzle your nearest and dearest with prepare-ahead, batch cocktails. Mixologist Andrea Duran shares some of her favorites along with some insider tips to guarantee cocktail success.

Holiday Batched Cocktails for Your Gatherings

Piña Paradise Mojito

Escape the winter blues (and greys) with a glass of sunshine. Notes of mezcal, pineapple, and lime sing a song of sunshine in every sip.

Spice is Nice Sangria

A pitcher filled with a dark red sangria cocktail garnished with cinnamon sticks and star anise pods, as described in the recipe for the "Spice is Nice Sangria" batch cocktail.

Sangria doesn’t have to be saved for a summer day, especially when it is so nicely spiced with the warm flavors of chai tea. You’ll be reminded of mulled wines and wassails. Top this party-friendly, low ABV sangria with a star anise pod and you’ve got the perfect potion for some fireside chats.

Stone Fruit Sour

A lush blend of fruit – lemon, apricot, tart cherries and peach – make this an adult version of fruit punch. We think it’s time to revive punch: it’s easy to make, even easier to customize with your favorite flavors, and it looks great in a big pitcher or, better yet, a retro glass or silver punch bowl. Let the celebrations begin!

Starlight Negroni

Short days and long nights call for a bit of star gazing with this Starlight Negroni. A healthy glug of ginger liqueur and a candied ginger garnish make it the perfect tipple to keep you warm while drinking in the night sky. Visions of sugarplums are sure to dance in your head… and you’ll enjoy a long winter’s rest after the party dies down.

Pro Tips for Batching Cocktails

By batching cocktails ahead of time, you can more freely enjoy your guests.
For mixing, use a large pitcher, bowl, Mason jar, water bottle, or clean growler that can hold the entire batch.
Use a funnel to decant the big batch to smaller bottles or pitchers for an easy self-serve scenario.
Chill all ingredients the night before.
Prep fresh juices shortly before the party starts and add them to the refrigerated cocktail batch for optimal flavor.
Keep sealable Mason jars on hand to refrigerate leftovers.
If you’re good at math, you can scale an individual recipe up to the number of servings you need. If you’re not, stick to a batched recipe.
Don’t forget that dilution with melting ice is part of most cocktail recipes. Serve your batched bevvies on the rocks or dilute to taste and chill properly if you’re not serving ice.

Recipes by Andrea Duran
Styling by Anna Franklin
Photography by Dave Bryce

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Stone Fruit Sour, A Batch Punch Cocktail

By

-

October 7, 2024

Indulge in a nostalgic yet sophisticated cocktail with this twist on a classic fruit punch in a big batch for everyone to enjoy. This refreshing cocktail combines the bright flavors of lemon, apricot, tart cherries, and peach for a truly delightful experience. Perfect for gatherings of all sizes, you can customize this easy-to-make recipe with your favorite fruits and flavors. Whether you serve it in a stylish pitcher, a retro glass, or a vintage punch bowl, this elegant beverage is sure to impress and delight your guests.

Tips for Juicing Large Quantities of Fresh Fruit

Juicing large quantities of lemons or other fruits can be a time-consuming task. To streamline the process, consider using a citrus press or a juicer designed for fruits. For lemons, a citrus press is often the most efficient tool. Simply cut the lemon in half, place one half in the press, and squeeze the handle to extract the juice. For other fruits, you can use a standard juicer with a wide feed tube. Cut the fruit into smaller pieces, remove any seeds or pits, and feed the pieces into the juicer. To maximize as much juice yield as possible, ensure the fruits are ripe and at room temperature.

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Stone Fruit Sour, A Batch Punch Cocktail

Author: Andrea Duran

Description

Batching cocktails makes your party a breeze.

Ingredients

Scale

For a single serving:

2 oz Maker’s Mark
.75 oz lemon juice
.75 oz Giffard apricot liqueur
.5 oz tart cherry juice
.5 oz Giffard peach liqueur
Lemon slice, to garnish

For batch serving 40 guests:

85 oz Maker’s Mark
30 oz lemon juice
30 oz Giffard apricot liqueur
20 oz tart cherry juice
20 oz Giffard peach liqueur
40 lemon slices, to garnish

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Instructions

In a receptacle of your choice add all ingredients together.
Taste for desired strength. Let chill in fridge prior to serving.
Serve on ice with lemon slice for garnish.

Recipes by Andrea Duran
Styling by Anna Franklin
Photography by Dave Bryce

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Spice is Nice Sangria, A Batch Cocktail

By

-

October 7, 2024

Cozy up with this chai-spiced sangria, a perfect blend of warm, comforting flavors that’s perfect for fall or winter and can turn into a batch cocktail for a crowd. Reminiscent of mulled wine and wassail, this low-ABV sangria is ideal for festive gatherings. Garnish with a star anise pod for a touch of elegance and enjoy by the fireside.

How to Make the Best Sangria

Making the best sangria means you need to work from a balanced base, and take care when mixing. You want to choose a high-quality wine to start with, and maintain that quality with your other additions. Good spirits in mean good spirits throughout! You can also take our sangria recipe (below) to the next level by adding in your choice of fresh fruits or handpicked herbs. Then, before serving and after mixing, let the ingredients meld together in the refrigerator overnight, or for at least a few hours, to achieve the best flavor.

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Spice is Nice Sangria, A Batch Cocktail

Author: Andrea Duran

Description

Make sangria for the whole party!

Ingredients

Scale

Single serving ingredients:

3 oz Cabernet wine
2 oz chai tea (Brewed Strong)
1 oz Giffard vanilla
Star anise, to garnish

Batch ingredients for 40 guests:

125 oz Cabernet wine (about 5 bottles)
80 oz chai tea (brewed strong)
40 oz Giffard vanilla
40 Star anise pods, to garnish

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Instructions

In a receptacle of your choice add all ingredients together.
Taste for desired strength. Chill before serving.
Serve on ice with star anise garnish.

Recipes by Andrea Duran
Styling by Anna Franklin
Photography by Dave Bryce

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Piña Paradise Mojito, A Batch Cocktail

By

-

October 7, 2024

Escape winter time blues with our Piña Paradise Mojito, which can be made as a batch cocktail for seasonal gatherings. This glass of sunshine has notes of mezcal, pineapple, and lime for a refreshing and brightening cocktail. Plus, with mint leaves as a garnish it excels in aromatic, fresh flavors.

Tips for Making Batch Cocktails

Batch cocktails are a great way to entertain a crowd or to enjoy a pre-made drink from the fridge throughout the week. But, there are a few steps you can take to make sure they’re the best they can be. You’ll want to choose a sturdy, non-reactive container that can withstand mixing and won’t alter the flavor of the cocktail. You also want to be cautious about when you prepare your cocktail. If serving your cocktail chilled, batch it ahead and refrigerate. For a slightly warmer cocktail, pour your servings into cocktail glasses about 15 minutes before sipping to let some of the chill dissipate.

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Piña Paradise Mojito, A Batch Cocktail

Author: Andrea Duran

Description

Bringing the tropics to your mojito.

Ingredients

Scale

For a single serving:

1.5 oz Espadin mezcal
1 oz pineapple juice
.5 oz lime juice
6–8 mint leaves
Top with soda water

For batch serving 40 guests:

60 oz Espadin mezcal
40 oz pineapple juice
20 oz lime juice
45 mint leaves
Top individual drinks with soda water

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Instructions

In a receptacle of your choice add all ingredients together, taste for desired strength.
Have bottles of soda water nearby for people to top off their drinks.
Garnish with mint sprig.

Recipes by Andrea Duran
Styling by Anna Franklin
Photography by Dave Bryce

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Starlight Negroni, A Batch Cocktail

By

-

October 6, 2024

The Starlight Negroni (in batch cocktail form or single serving) is the perfect companion for stargazing and winter evenings with friends or family. A harmonious blend of classic Negroni flavors with a warming kick of ginger liqueur, this cocktail will leave you feeling relaxed and content. The candied ginger garnish adds a touch of sweetness and spice, and a delightful textural element. As you sip on this comforting beverage, let your imagination wander and enjoy the tranquility of the season and the unique, often monochromatic beauty of wintertime.

How to Make Candied Ginger

To make candied ginger, start by peeling and slicing fresh ginger into thin rounds. Combine the sliced ginger with a simple syrup made from equal parts sugar and water. Bring the mixture to a simmer and cook until the ginger is tender and the syrup has thickened. Remove the ginger from the syrup and allow it to cool on a wire rack. Once cooled, toss the ginger in a mixture of sugar and a small amount of cornstarch to coat before letting these little delights air dry.

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Starlight Negroni, A Batch Cocktail

Author: Andrea Duran