Thank you so much for joining us today! It’s the season for holiday parties, so I’m sharing how we plan, decorate, and host guests for an intimate dinner. Trust me though, our dining table is rarely this dolled up but for our favorite holiday, we add the works!
Firstly, I thought you might enjoy a recipe we use in our home when entertaining. Cooking isn’t really my thing so I let my wonderful husband take over that part. Rob will give you some details on our menu.
Rob here to give you some ideas on what I like to make special for our most special main hosting events.
Since we’re putting on the works, we have to splurge a little bit and what that means to me is prime rib. In my opinion, prime rib is so good that buying it from a grocery store, online, or from a full-on butcher really doesn’t make a difference in terms of taste. They all can be amazing.
What I found out is that beef is graded based on marbling or distribution of fat within the meat. Prime has the perfect distribution and balance of fat throughout. Choice can still be excellent but the meat may be tougher so use extra butter.
The last grade is select. That cut will be tougher, but to handle that just cook the meat lower and slower. That’ll break it down and allow you to have a tender cut of meat. Also, use a ton of butter too since select cuts have less fat.
Next, the rub. As my clogged arteries could tell you, I’ve eaten a lot of prime ribs in my life. I have found no better rub than a mix of butter and the French staple, herbes de Provence. Seriously, this blend of thyme, marjoram, rosemary, oregano, and savory gives a bold, herbaceous, Mediterranean flavor.
So you have your meat and you have your rub. Time for the cooking instructions.
- Pre-heat oven to 500 degrees.
- Mix the herbes de Provence and room temperature butter (about 1/2 stick per pound because during the holidays no one cares about cushy love handles).
- Slather the butter/rub concoction all over the roast. Leave no part uncovered.
- Cook at 500 for 1 minute per pound. Then turn off the oven, don’t open the door, and let the meat cook in there for 13-15 minutes per pound. Tip: I put my roasts on a rack inside a high-lipped pan that catches the juices as they fall. The rack helps the meat form a crackly outer crust that is just awe-inspiring.
And that’s it. It’s actually a very easy recipe that will get you very high accolades.
Now back to Susan for her holiday party styling tips.
Hi, Susan again!
My favorite table settings always begin with the centerpiece. My philosophy is to choose classic, timeless pieces that are beautifully simple and this thought process hasn’t failed me yet. The time between Christmas and New Year’s allows me to use colors I’m not normally associated with either (red, green, gold for Christmas and Champaign, black, and white for New Year’s).
These amazing Balsam Hill small tabletop potted spruce tree in gold, coupled with brass candlesticks, and even dried orange slices for pops of color makes the perfect centerpiece. I love pieces that transition beautifully from Christmas to New Year’s.
To set the stage for the evening, I always ask my amazingly talented sister to set up a charcuterie board before any of the guests arrive. I swear this is her secret talent. I love how she’s able to mix in so many colors, textures, and foods onto one serving board. This year she outdid herself! I love how she included red grapes, cheese and salami, peppermint coated pretzels (gluten-free, of course), Christmas cookies, and pomegranate. If it didn’t taste so good I would leave it all assembled just for the looks for it.
In addition to the beautiful (and tasty) charcuterie board, I added Champagne flutes for height (and convenience). And lastly, I encircled the entire ensemble with stunning pink and white roses. I marvel at her ability to pair these starkly different fixings to make this delicious masterpiece and how well this board complements my table setting!
Next, I want to point out the beautiful Nicole Miller Champagne Tree I used in this room. It’s made up of sparkling gold needles that formalize the tree. The gold really does add sophistication, timeless beauty, and elegance to the room. It is just the look I was aiming for to decorate for our fancy holiday dinner party. Who doesn’t love a little sparkle around the holidays?
The ornaments that I have scattered throughout the centerpiece are from the French Country Ornament Set. Including these bring us back to the holiday season through this a subtle reminder. On the tree, I used the Silver and Gold Glass Ornament set found here. Just another amazing and elegant option from Balsam Hill. I promise you if I could own everything from their store I would!
These are just a few tips for how our family entertains our loved ones, and I hope Rob and I gave you some fun ideas to try at your own holiday party! Thank you for joining us here at Balsam Hill. Here’s to wishing you a merry season and may all your New Year’s dreams come true!
Cheers to 2020!
Susan Daggett shares her love for vintage finds, DIY projects, and home decorating on her blog, Kindred Vintage. She combines elegant antiquities with modern pieces to create spaces that are both cozy and beautiful.