Holiday Planner

If you serve cocktailswith dinner, opt forchampagne beforehand,says Cameron Bogue, acocktails expert. Prepare apitcher of cocktails or thebase in advance so you’renot juggling bottles at thedinner table. Vary drinkcolors. Use liqueurs to tintdrinks blue, green or red.Offer a variety of glassshapes. “You want themto appear different,”Bogue says.

For some added flair, trythe following recipe forChocolate and CranberryMartini, used withpermission from“Difford’s Encyclopedia ofCocktails: 2,600 Recipes”by Simon Difford (FireflyBooks, 2009).

... then comescocktails

HOLIDAY PLANNER

Page 22 Wednesday, November 17, 2010 The Southern Illinoisan

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•• BBoobb WWiilllliiaammss,, [email protected]

•• TToo ssuubbssccrriibbee:: Call 618-351-5000 fromCarbondale, Murphysboro and DeSoto; 618-997-

special.thesouthern.com3356, option 2 from Williamson County; or800-228-0429, option 2, between 6 a.m. and5 p.m. weekdays, 7 a.m. to 11 a.m. Saturdayand Sunday.

•• TToo ppllaaccee aa ddiissppllaayy aadd:: Call 8 a.m. to5 p.m. weekdays, 618-529-5454, option 6;from Williamson County, 618-997-3356; ortoll free: 800-228-0429, option 6.

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Dynamic DuoThis year’s tantalizing flavors aren’t exclusive to the dishes you’re preparing; they are shared by the accompanying cocktails.

Ahint of peppercorns;the sweet-tart tang of aMeyer lemon. That’sright. The before-dinner drinks areheaded to the diningroom table. Pairing foodwith mixed drinks isthis season’s holidaytrend, according toColin Cowie, expert onwedding and eventplanning.

Why cocktails andcourses? “It’s fun,different and can becreative,” says CameronBogue, mixologist atsome of New York’sfinest restaurants. Itcan be inspired.”However, the goal isn’tto ply everyone withliquor, but to stimulatethe senses. Toaccomplish this,imagine the wine that’straditionally servedwith the course. Thencreate a cocktail toemulate the wine’scharacteristics,including acidity,body andfruitiness, saysBogue, whoworks with chefDaniel Boulud’sestablishments.

He offers an exampleof an appetizer ofvodka- and beet-curedsalmon with a little dill.If Bogue were pairingthat with wine, he’dchoose sauvignon blanc,which is “bright, acidic,lighter bodied and alittle oak.” Then thinkof a cocktail thatembodies those

qualities. Bogue’s matchis an Aviation, anelegant drink with gin,maraschino liqueur andlemon juice – andsometimes crème deviolette. You can playwith the recipe byadding garnishes orother spirits.

Here’s the recipe:

Aviation

Adapted from “TheEssential Cocktail” byDale DeGroff (ClarksonPotter/Publishers,2008)

2 ounces gin3/4 ounce maraschino

liqueur1/2 ounce fresh-

squeezed lemon juice

Combine the gin, liqueurand lemon juice in a mixingglass with ice and shakewell. Strain into a chilledcocktail glass. Serves one.

2 shots Vanilla-infused Ketel One vodka1/2 shot White crème de cacao liqueur1/2 shot Noilly Prat dry vermouth1 shot Ocean Spray cranberry juice

Wipe rim with cacao liqueur and dust with cocoapowder.

Shake all ingredients with ice and finestrain into chilled, rimmed martini glass.

Chocolate andCranberry Martini

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prosThe same old turkey-and-potatoes mealdoesn’t have to look spare. Here’s howto turn the basics into a blockbuster.

Every year it’s the sameold song and dance –holiday meals that consistof the standard turkey,stuffing, mashed potatoesand cranberries. But witha little thinking outsidethe icebox, it’s possible tohave a traditional dinnerand a five-starpresentation, too.

Rewrite the scriptWant to serve the classic

dishes, but avoidpreparing them in aclichéd way?

“Even though a holidaylike Thanksgiving ispurely American, yourplate needn’t be,” saysMolly Schemper, co-owner of Chicago-basedFIG Catering.

She recommends addingintrigue to a traditionalmeal by using ingredientsinspired by ethniccuisines. For example,serve the turkey with aMexican mole sauce madewith chiles, tomatilloes,dried fruit, nuts andchocolate. Or, go all outwith an Indian SpicedTurkey that’s been brinedin yogurt and roasted withturmeric, corianderseeds and

fenugreek. Pair it withCurried Mashed Potatoeswith Peas (a take on theclassic samosa filling) andapple chutney.

The chutney could workas a substitute forcranberries, but if youcan’t imagine the holidayswithout those little redballs, go cross-culturaland make the followingversion, a new favorite ofMargo True, food editorfor “Sunset” magazine:fresh cranberriessimmered with sweet-tartpomegranate molassesfrom the EasternMediterranean. Look forthis piquant syrup in theimported foods aisle.

Another scene-stealingoption is to most of themeal on the grill.Schemper suggests grillediceberg lettuce wedgesalad, orange and honeygrilled sweet potatoes,grilled sourdough stuffingand grilled fruit withwhipped cream toaccompany grilledbutterflied turkey.

Finally, a simple way tobanish boredom from thetable is to serve up a sidedish that’s similar, but not

the same.

HOLIDAY PLANNER

The Southern Illinoisan Wednesday, November 17, 2010 Page 33

Presentation tips from the

For example, instead ofmashed potatoes, try aroot vegetable gratin, saysBrittany Baldwin,chef/owner of PortlandHome Chef, Portland,Ore. Or instead ofstuffing, serve savorybread pudding made withseasonal vegetablecombinations likebutternut squash cubes,thyme and chanterellemushrooms, or brusselssprouts and radicchiowith parmesan.

These dishes have theadded benefit of providinga satisfying and uniqueoption for vegetarians.

Let the supporting actorsstand out

Sometimes all it takes isa special beverage to turna basic spread intosomething super chic.

Holiday meals usuallyinvolve children andteenagers, so creating asignature seasonal drinkthat can be made with orwithout alcohol is fun andallows everyone toparticipate, saysSchemper.

Give every dish a prop that pops

Think of garnishes andtableware as the ultimateaccessory for a meal.

An ultra-creative

way to garnish is toactually cook thedecoration into the dish,says Baldwin. “Inlayingherbs beneath the skin ofthe bird makes for abeautiful presentationbefore carving and adds alot of flavor.” To do it,carefully loosen the skinfrom the meat on thebreast and insert wholesage leaves, thyme sprigsor rosemary in whateverpattern you prefer. Afterthe bird cooks, the designwill appear through theskin.

Another Baldwingarnish go-to is pinkpeppercorns. Mild and alittle sweet compared towhite or blackpeppercorns, you can usethem whole to add aspeck of red withoutoverpowering a dish. Foran appetizer, she rolls alog of goat cheese in pinkpeppercorns and drizzles

with garlic or citrus-flavored olive oil andserves with crackers.

For a sweeter accent,Schemper likes candiedginger and citrus peels. ToDIY it, chop peeled gingerand citrus peel and boil inwater for one hour. Drainand boil in a simple sugarmixer (equal parts waterand sugar) for anotherhour. Once removed,place pieces on a bakingsheet covered with sugar,toss to dust and let dry.

The right tableware canquickly lend character toan event.

Mix and match high andlow china and glassware,and put those familyheirlooms in thespotlight!

Trick out the setFinally, décor also plays

a part in the success ofthe final presentation.

Try embellishing thetable with a beautiful logof sprouting blue oystermushrooms from FarWest Fungi(FarWestFungi.com),sprays of winter berriesand leaves, or colorfulwinter fruits likepersimmons, lemons andtangerines clustered nearvotive candles, says True.Baldwin likes insertingflowery vegetables suchas brussels sprouts andbaby turnips into holidaybouquets, with sprigs ofkale and mustard greens.And Schemper suggestsusing hollowed outpumpkins, acorn squashand dried gourds ascandle holders or vases.

Centerpieces inspiredby nature are an easy wayto remind everyone that,when it comes to holidaymeals, the earth’s bountyis really what deservesour applause.

IMAGE COURTESY ‘THE SUNSET COOKBOOK’ (OXMOOR HOUSE, 2010)

‘A DICKENS DINNER’Dinner theater featuring

John A. Logan College Choraland Chamber Ensembles

When: 7 p.m. Dec. 10 and 11

Where: John A. LoganCollege, Carterville

Info: www.jalc.edu

BAKE SALE/YARD SALEGrace United Methodist

Church Women will hostannual Christmas yard andbale sale in Family Life Center.Christmas items for saleincluding ornaments, candles,tins and more. Homemadecakes, pies, cookies, candyand bread available. Proceedswill be given to World Hungercampaign.

When: 7:30 a.m.-1 p.m.Nov. 20

Where: Family Life Center,Grace United MethodistChurch, 220 N. Tower Road,Carbondale

Phone: 618-967-3646

BAZAARAnnual Union County

Historical and GenealogySociety’s Christmas Bazaarwill offer new, gently used,upscale and collectibleholiday-related items andgifts. Proceeds will helpmaintain Union CountyMuseum and will support theHistorical Society’s programsand exhibits. Admission isfree. Open house andrefreshments on last day.

When: 8 a.m.-4 p.m.Nov. 20-21, 26-28; Dec. 4-5and 11

Where: 117 SouthAppleknocker, next to UnionCounty Museum, Cobden

Phone: 618-893-2567 or618-893-2865

BAZAAR AND BAKE SALEUnited Missionary Baptist

ChurchWhen: 9 a.m.-noon, Dec. 11Where: United Missionary

Baptist Church, one-quartermile off I-57, Lick Creek exit

Phone: 618-833-7888

BAZAARProceeds of Christmas

bazaar will go to WilliamsonCounty Shrine. Vendors,Christmas crafts, bake sale,jewelry, candles, paintedglassware and more.

When: 11 a.m.-4 p.m.Nov. 20

Where: Shrine Club, Rt. 37,Marion

Phone: 618-942-6891

CANDY CANE LANEDrive-through

neighborhood decorated withChristmas lights and holidayscenery in downtown WestFrankfort beginning at MainStreet past the high school.

When: 5-10 p.m. Mondaythrough Thursday; 5-11 p.m.Friday and Saturday, 5-10p.m. Sunday, Nov. 26 throughDec. 31

Where: Downtown WestFrankfort on Main Street

CAROLS AT EARLYCANDLELIGHT

Informal Christmascelebration in quaint 1886church on National Registerof Historic Places.

When: 4-6 p.m. Dec. 5Where: St. Anne’s Church,

South Main Street, AnnaPhone: 618-833-9441

CHRISTMAS AT HEDMANVINEYARDS

Hedman Vineyards will hosta holiday open house. Giftshop will be open withChristmas items available forpurchase. Traditional Swedish

Christmas dinners will be at 7 p.m. Dec. 1, Dec. 8 and Dec. 15. Advance reservationsrequired for dinner.

When: Open house Nov. 26,27 and 28; Christmas dinnerat 7 p.m. Dec. 1, Dec. 8,Dec. 15

Where: Hedman Vineyards,560 Chestnut St., Alto Pass

Phone: 618-893-4923

CHRISTMAS AT THE BLUFFBring the whole family to

holiday events at Walker’sBluff Nov. 28. Sunday BrunchBuffet will be served from 11 a.m. to 4 p.m. with aChristmas Tree LightingCeremony from 5 to 6 p.m.Kids will enjoy a series ofchildren’s Christmas Craftprograms from noon to 4 p.m.Nov. 28, Dec. 5, Dec. 12 and19. Decorate a stocking tohang by your fireplace onChristmas Eve. Santa’s elveswill be on hand to help.Pictures with Santa are alsoavailable for $5.

When: Noon-6 p.m.Nov. 28; noon-4 p.m. Dec. 5,Dec. 12 and 19

Where: Walker’s Bluff,14400 Meridian Road,Carterville

Phone: 618-985-8463

CHRISTMAS CONCERTThe Liberty Theater hosts

its annual concert featuringNathan Clark George andMark Stoffel.

When: 7 p.m. Dec. 17 and 18

Where: Liberty Theater,Walnut Street

CHRISTMAS IN COBDENVillage of Cobden and

Cobden Community andBusiness Association willsponsor events and activitiesincluding Christmas bazaarsat Union County Museum and

St. Joseph Catholic Church,exhibits at Yellow Moon Café,open houses and more. Santawill lead a walk downtown at 5 p.m. for the lighting of theChristmas tree. Times ofevents and participatinglocations available at CobdenVillage Hall on East MapleStreet.

When: 10 a.m.-5 p.m.Dec. 4

Where: Village of CobdenPhone: 618-893-2425

CHRISTMAS CRAFT BAZAARNashville’s annual

Christmas Craft Bazaar.When: 8 a.m.-noon,

Nov. 20Where: Nashville

Community Center, 455 S.Washington St.

Phone: 618-485-2533

CHRISTMAS FOOD BOXDISTRIBUTION

Marion MinisterialAlliance’s annual ChristmasFood Box Distribution drive.The boxes will consist ofitems needed for completeChristmas meal. Requiredregistration for recipients who

live within the Marion Unit 2school district. Distributionwill be Saturday, Dec. 12.

When: Monday, Nov. 22through Friday, Dec. 3;distribution Saturday,Dec. 12

Where: 103 E. Calvert St.,Marion

Phone: 618-993-8419

CHRISTMASIN NEW HARMONY

New Harmony BusinessAssociates will host eventincluding a Christmas Treelighting at New Harmony Inn,themed shopping party,coffee, wine tasting and morefrom 6 to 8 p.m. Friday;breakfast with Santa at 8 a.m.Saturday at CatholicCommunity Center, horse-drawn carriage rides,“Nutcracker Ballet”performance, concerts,antique fair, live Christmasmusic, craft fair and livenativity.

When: 6-8 p.m. Dec. 3; 8a.m. Dec. 4 and Dec. 5

Where: New Harmony, Ind.,22 miles west of Evansville,Ind., off State Route 69

Phone: 800-231-2168 orwww.newharmony.biz forschedule of events

CHRISTMAS ON THE RIVERCity of Chester’s traditional

celebration. Activities plannedinclude a lighted Christmasparade, arts and crafts saleand more.

When: Parade: 7 p.m.Dec. 3; Dec. 4-5

Where: Downtown ChesterPhone: 618-826-1430

CHRISTMAS OPEN HOUSEPheasant Hollow Winery

will host; sampling of fooditems with live music by NatWilliams from 1 to 4 p.m.Saturday; live music by BobPina from 1 to 4 p.m. Sunday.

When: 10 a.m. Nov. 26 and 27; Noon Nov. 28

Where: Pheasant HollowWinery, 14931 Illinois 37,Whittington

Phone: 618-629-2302

CHRISTMAS WALKLau-Nae Winery will host a

Christmas Walk with liveacoustic and classic rockperformed by Tim Berg from 1 to 4 p.m.

When: 11 a.m.-5 p.m.Nov. 21; 1-4 p.m., live music byTim Berg

Where: Lau-Nae Winery,1522 Illinois 3, Red Bud

Phone: 618-282-9463

COOKIE WALKImmanuel Lutheran Church

will have homemade cookiesand candy.

When: 8 a.m.-noon Dec. 4Where: Immanuel Lutheran

Church, 1915 Pine Street,Murphysboro

Phone: 618-565-2438

COUNTRY CHRISTMASSTROLL AND HOUSE TOUR

Stroll throughout Okawvilleincludes a craft fair, festival oftrees, flea market, housetours, museums open anddecorated surrey rides(weather permitting).Breakfast with Santa at golfcourse/open house at

HOLIDAY PLANNER

Holiday happenings Need to get out of the house for a little, relaxing downtime? Still need to get some shopping done? Be entertained?

Here are some great choices throughout Southern Illinois.

If you would like a holiday event added to this listing online, sent e-mail to ccaarrooll..ssnnuuffffeerr@@tthheessoouutthheerrnn..ccoomm..

Page 44 Wednesday, November 17, 2010 The Southern Illinoisan

MARY THOMAS LAYTON /THE SOUTHERN

In 2009, Marion Junior HighSchool students Drew Sweat(front from left) and CarlyMayer discuss theirupcoming musical number.

PAUL NEWTON / THE SOUTHERNLynda Bastien, 3, ofMurphysboro gets a hug fromSanta Claus at the 16thannual Christmas CommunityDinner at the MurphysboroKnights of Columbus Hall in2009.

The Southern Illinoisan Wednesday, November 17, 2010 Page 55

business with attendanceprizes. Tour admission: $8.

When: 9 a.m.-5 p.m.Dec. 4; 11 a.m.-4 p.m. Dec. 5

Where: Community ClubPark and throughoutOkawville.

Phone: 618-243-5694

CRAFT AND WINE FAIRBuy or sell Christmas gifts,

crafts, baskets, stained glass,handmade jewelry, quilts,candles and more. Taste andbuy wine as gifts from localwineries. Admission: $1;children 6 and under free.

When: 9 a.m.-4 p.m.Dec. 4; 11 a.m.-5 p.m. Dec. 5

Where: Williamson CountyPavilion, 1602 Sioux Drive,Marion

Phone: 618-993-2657

HOLIDAY OPEN HOUSE,DINNER AND DANCE

Von Jakob Orchard will hosta holiday open house Nov. 27and a holiday dinner anddance Dec. 3 featuring winetasting from 5 to 6 p.m.;dinner at 6 p.m. and livemusic by Dirt Water Fox from6 to 10 p.m. Dinner is $34.95with limited seating available.Reservations required.

When: Open house Nov. 27;dinner and dance 5 p.m.Dec. 3

Where: Von Jakob Orchard,230 Illinois 127, Alto Pass

Phone: 618-893-4600

HOLIDAY HOME TOURRiverlore Mansion in Cairo,

an 1865 historical home getsgussied up for the holidays.

When: 1-4 p.m. Nov. 26, 27and 28; Dec. 2, 3, 4 and 5

Where: Riverlore Mansion,2723 Washington Ave. Cairo

Phone: 618-734-1840

HOLIDAY MURDERMYSTERY DINNER

Southern Illinois UniversityCarbondale will host “Murderon 34th Street: The Trial ofthe Century” murder mysterydinner. Audience membersmay participate or watch theshow and guess the outcome.Full dinner includes mixedgreen salad, dessert, coffee

and iced tea. Seating islimited and tickets areavailable only in advance atthe business office on secondfloor of SIUC Student Center.Tix: $30 general public; $20SIUC students.

When: 7 p.m. Dec. 3Where: SIUC Student

Center’s Renaissance Room,Carbondale

Phone: 618-453-3478

HOLIDAY NIGHT OUTA spirited event with food,

wine and music at CedarhurstCenter for the Arts

When: 7 p.m. Dec. 4Where: Cedarhurst Center

for the Arts, Mount VernonInfo: www.cedarhurst.org

HOLIDAY OPEN HOUSEBlue Sky Vineyard will

hosts with free refreshmentsand award-winning Illinoiswines. Local artisans, livemusic; visit the Tuscan SunEvent Pavilion to see newadditions.

When: 10 a.m.-7 p.m. Nov.26; 10 a.m.-7:30 p.m. Nov. 27;noon-7 p.m. Nov. 28

Where: Blue Sky Vineyard,3150 S. Rocky Comfort Road,Makanda

Phone: 618-995-9463

HOLIDAY OPEN HOUSEOrlandini Vineyard will host;

sip and savor your way alongthe trail and enjoy yourfavorite vintages whilebeginning your holidayshopping.

When: Noon-5 p.m.Nov. 26, Nov. 27 and 28

Where: Orlandini Vineyard,410 Thorn Lane, Makanda

Phone: 618-995-2307

HOLIDAY OPEN HOUSEStarView Vineyards will

host shopping, music, winetasting and dining.

When: Noon-6 p.m.Nov. 26, Nov. 27 and 28

Where: StarViewVineyards, 5100 Wing HillRoad, Cobden

Phone: 618-893-9463

HOLIDAY TEACarbondale Main Street

and Carbondale PreservationCommission will host LightsFantastic Holiday Tea prior tothe Lights Fantastic Parade.

When: 1-3 p.m. Dec. 4Where: Carbondale Civic

CenterPhone: 618-529-8040

HOMETOWN CHRISTMASAND FESTIVAL OF TREES

Includes silent auction,home tour of historic andmodern homes decorated forthe holidays, one-stop holidayshopping at Davis-McCannCenter, pet pictures withSanta and more.

When: Dec. 4 and Dec. 5Where: Downtown

MurphysboroPhone: 618-687-3663

LIGHTS FAIRTour lighted displays

throughout the fairgrounds atDu Quoin. The Exhibition Hallwill be open beginning Dec. 12on weekends only, withmusical performances,holiday tree display, visitswith Santa. Admission: $5 perfamily vehicles, $8 on nightsExposition Hall is open.

When: Nov. 26 throughDec. 30, closed ChristmasDay.

Where: Du Quoin Statefairgrounds.

Phone: 618-542-8338.

LIGHTS FANTASTIC PARADEIn downtown Carbondale;

several downtown businesseswill provide cookies andrefreshments for HolidayCookie Walk, Polar ExpressStation at Old Train Depot willhave a holiday brochureavailable, and pictures withSanta’s Reindeer at TownSquare. Professional photosavailable for fee. Rotary clubwill sell chili and drinks forfundraiser 4-7 p.m. Dec. 4.

When: 4-6 p.m. Cake Walkand Letters to Santa; 6 p.m.parade, Dec. 4.

Where: DowntownCarbondale

Phone: 800-526-1500 or618-529-8040

MAGICAL JOURNEYOF THE CHRISTMAS LETTER

Rosiclare ImprovementCommittee and CougarOutreach StudentOrganization will present “The Magical Journey of theChristmas Letter,” theunveiling of Christmasthemed windows.Refreshments and craft mall.Christmas music provided byHardin County School bandand Tattered Angels.

When: 5:30 p.m. Nov. 19Where: Downtown

RosiclarePhone: 618-285-6837

MARION CULTURALAND CIVIC CENTER SHOWS

Paradise Alley Playerspresents “White Christmas,”7:30 p.m. Thursday, Fridayand Saturday, Dec. 3, 4 and 5.

Five By Design presents“Radio Hollydays,” a 1940sradio Christmas showfeaturing a 13-piece big band,7:30 p.m. Tuesday, Dec. 7

“Newsong’s Very MerryChristmas Tour” featuringNewsong Newsboys andKerrie Roberts, 7 p.m.Thursday, Dec. 9 and Friday,Dec. 10

Where: 800 Tower SquarePlaza, Marion

Info: 618-997-4030 orwww.marionccc.org

OLDE TYME CHRISTMASDecorations from 1700s

with period music andrefreshments at Fort MassacState Park in Metropolis.

When: 1-4 p.m. Dec. 12Where: Fort Massac State

Park, MetropolisPhone: 618-524-9321

PARADEChristmas parade with

floats, bands and Santa.When: 1:30 p.m. Dec. 4Where: Ninth and Market

streets, MetropolisPhone: 800-949-5740

REND LAKE COLLEGEChristmas concert, 7 p.m.

Tuesday, Nov. 30

Madrigal dinner, 7 p.m.Friday, Dec. 3 and Saturday,Dec. 4 and 1 p.m. Sunday,Dec. 5

Info: www.rlc.edu

SANTA’S GIFT HOUSEWilliamson County Child

Advocacy Center will hostannual Santa’s Gift House inHerrin. Children ages 3through 12 can shop whileparents wait in bakery area.Proceeds help abusedchildren.

When: 4-8 p.m. Dec. 3; 9 a.m.-1 p.m. Dec. 4

Where: Former MaytagBuilding, Lyerla Drive, Herrin

Phone: 618-942-3800

SHRYOCK AUDITORIUMThe Southern Illinois

Symphony Orchestra and theWillow Street DanceCompany presentTchaikovsky’s “NutcrackerBallet,” 7:30 p.m. Saturday,Dec. 18 and 3 p.m. Sunday,Dec. 19.

Info:www.symphony.siu.edu.

SOUTHEASTERN ILLINOIS COLLEGE

Madrigal feast, 6 p.m.Friday and Saturday, Dec. 3and 4 and 12:30 p.m. Sunday,Dec. 5

SIC Dept. of Music presents“The Messiah,” 2 p.m.Sunday, Dec. 12

Info: www.sic.edu

ALAN ROGERS / THE SOUTHERNThe Carbondale New School contributed a float to the LightsFantastic Parade in downtown Carbondale in 2009.

PAUL NEWTON / THE SOUTHERNNathan Clark George and Mark Stoffel play during their annualChristmas concert at the Liberty Theater in Murphysboro.

HOLIDAY PLANNER

Page 66 Wednesday, November 17, 2010 The Southern Illinoisan

Throwing a party doesn’t have to be expensive or wasteful. Here, some simple tips to make a holiday

shindig ‘green’ without spending a lot of green.Arriving at Pat Smith’s home for her

holiday party, one might think her littletree, perched on a table and adornedwith a delicate strand of lights, is anhomage to “A Charlie Brown Christmas.”But actually, the little tree makes a bigstatement about Smith’s commitment tothe environment. Buying and disposingof both real and artificial Christmastrees is wasteful, she says.

Her eco-friendly substitute is a pottedNorfolk Island pine that thrives year-round in a sunny room untilChristmastime, when Smith moves it toa place of honor and drapes it withenergy-efficient LED lights and hand-tied straw ornaments made of renewablematerials.

Smith is a firm believer that holidayentertaining need not be wasteful orexpensive. She and other eco-conscioushosts share tips on how to throw astylish, spirited party while savingmoney and protecting the environment.

Keep it simple “Not having a big fancy dinner and

lots of preparation minimizes driving allover for food and party supplies,” saysSmith, principal of OnTarget PublicRelations, Denver. For a gathering ofclose friends and family she suggestspotluck or a big pot of hearty soup, saladand a simple, light dessert. The lack ofexcess “is a relief from an alreadyindulgent, calorie-intensive holiday,”Smith says. “People are generallygrateful not to be pressed with food.”

Paper or pixels Some folks feel that sending e-mail

invitations via www.evite.com isimpersonal, but Andrea Worochchampions online invitation platformsbecause they’re fast, free and paperless.“Attendees can even arrange to carpooltogether through the invitation site,”saving on gas and emissions, saysWoroch, a Santa Barbara, Calif.-based

consumer finance expert by day and aparty planner by night.

Lose the envelope If you prefer to send invitations the

old-fashioned way, print them onrecycled paper with soy-based inks.Send a postcard invitation instead of acard to save on paper and postage, saysevent planner Meghan Andalman, ownerof Lovebird Events in Chicago.

Forgo the flowersTypically, “Cut flowers are grown with

pesticides under less-than-sustainablecircumstances” and their importationraises ecological issues, says LosAngeles-based writer Rachel LincolnSarnoff, who publishes an onlinemagazine, EcoStiletto.com, about eco-friendly living. She likes to decorate withgroupings of living plants that her guestscan take home as party favors.

’Tis the seasonDeck the halls with seasonal, plentiful

items like evergreen boughs and holly.“Red apples, winter squashes, evenpinecones look beautiful as centerpieceswhen placed in large glass bowls orvases,” Andalman says. For the ultimateeco-friendly feast, seasonality shouldextend to the menu. “Support localbusinesses and reduce your carbonfootprint by planning a menu aroundlocally grown, in-season foods,” sheadds.

Dust off the chinaUsing glassware and cloth napkins

means more cleanup, but think of it interms of cleaning a small space now asopposed to an overburdened planet later.“If you have to go disposable, usebiodegradable veggie plastic fromGreenWare or EarthShell,” Sarnoffsuggests. If using plastic cups, haveguests write their name on theirs with

permanent marker so theydon’t keep “losing” theirdrink and using newglasses. Make sure recyclebins for bottles and cansare located beside eachtrash can and are clearlymarked so your guests willknow to sort.

Unplugged entertainmentDim or turn off

overhead lighting and useeco-friendly, paraffin-free candles to saveelectricity and set themood. Also considerhiring a piano player or aquartet to play acousticalmusic instead of using yourstereo system, Andalmansuggests.

Adopt a year-round Christmas treeRather than buying a live tree every

year or a fake one that will eventuallyend up in a landfill, consider raising anindoor potted evergreen that thrivesyear-round and does double-duty as aChristmas tree. Plus, it will grow rightalongside you and your loved ones.

“Mine has grown a foot-and-a-halfsince I got it,” says Smith, who sharesthe following tips for adopting a tree ofyour own:� Consult a local nursery for suitable

species. Conifers look the most likeminiature Christmas trees. Smith’s is aNorfolk Island pine.� Choose a pot that is not so heavy

you can’t move it at Christmastime andthat also allows the tree and its rootsystem room to grow. It’s possible tochoose a color, such as a muted metallicor white, that enhances both everydayand Christmas décor, but that’s notnecessary, since you’ll probably drapethe base with a tree skirt just like aregular Christmas tree.

� When not decorated and displayedfor Christmas, a Norfolk Island pine likeSmith’s prefers a sunny room that’s freeof drafts. In certain regions, these treeswill thrive outside in the summertime.Read up on how to care for roots andwhether periodic re-potting is needed,because the roots need to grow andspread out in order for your tree to gainheight.� When it’s just a shorty, your tree will

need to be elevated on a table if it’sintended to be a focal point. Conceal thetable with fabric that drapes nicely.� Ornaments must be lightweight,

such as strung popcorn. And of courseyour tree topper can’t be too heavy oryour tree will break or be forced into abackbend.� Tell kids that while there’s not a lot

of room for presents directly underneaththe tree, they will get two stories, orlevels, of gifts come Christmas day.Place small gifts on the tabletop andlarger ones at the base of the table. Youcan even place one or two surprise giftsunderneath the table drape and see howlong it takes before they’re discovered.

CONTENT THAT WORKSThrow a stylish, spirited party while saving moneyand protecting the environment.

Cheap, easy and eco, too!HOLIDAY PLANNER

The Southern Illinoisan Wednesday, November 17, 2010 Page 77

Downtown Nashville, IL

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• Country Home Decor, Braided Rugs & Chairpads

• Snowmen, Santas, Christmas Decorations, Alpine Trees

• Gift Certificates

• Quilting and Fabric Department

• Woodwick & Soy Scentsation Candles

• Toys, Puzzles,Ertl Tractors

• Fresh Bulk Candy in Old Fashion FlavorsBon Bons, Cream Drops, Peanut Brittle,Orange Slices

Visit our sportsstore Lee’s Sports

You owe yourselfa visit to Lee’s

for the roadOneSend guests home with a sweet little something.

When guests are pushing away fromthe table satisfied by the extravagantdinner hosted, it’s easy to feel like the jobis done.

But don’t stop there.Extend the pleasure of a festive holiday

meal with one more gesture.Taking a cue from a trend in fine-

dining establishments and at specialevents, send guests home with a specialtreat as a token of appreciation.

Giving people something memorableand delicious to take home is a delightfulway to extend the experience, saysElizabeth Katz, an executive pastry chefin New York City.

It’s a gesture Katz encourages.A holiday food gift could provide a

small treat for the diner who wasregretfully too full to eat dessert. Achocolate truffle, a rich chocolatebrownie or a mouth-watering chocolatechip cookie will be a well-appreciatedsubstitute.

That little morsel can also be adelightful breakfast reminder ofthe charming evening. Katz,who oversees the pastrydepartments for the NewYork B.R. GuestRestaurants, offers somesuggestions.

“At Ocean Grill on theUpper West Side we domuffins or teacake. We have aneighborhood clientele. Guestswalk home and have their teacakethe next day. It’s tradition,” Katzsays.

On occasion she’s given guests a smallbox of cookies.

“They called to say it made them sohappy to have a treat to look forward to,”Katz says.

Start a unique token tradition. Sharethe following rich, intensely flavoredchocolate chip cookie with guests andhead to the top of the desirable host list.

HOLIDAY PLANNER

1 cup (2 sticks)unsalted butter

1/3 cup packed darkbrown sugar

1/2 cup granulatedsugar

2 cups flour1/4 teaspoon salt1/2 teaspoon baking

powder2 (3.5-ounce) bars milk

chocolate with toffee pieces (see

note)1 cup coarsely chopped,

salted,roasted pecansCoarse salt

Combine butter, brownsugar and granulatedsugar in bowl of electricmixer. Beat at high speeduntil light and fluffy,scraping bowl downoccasionally. Stir togetherflour, salt and bakingpowder in a bowl. Addflour mixture to butterone-half cup at a time.Beat after each additionto blend in. Chopchocolate into bite-sizepieces. Add chocolate andpecans to butter mixture.

Line two baking sheetswith parchment paper.Divide dough into 18 balls,about 3 tablespoons each.

Salt-Topped Chocolate,Toffee and Pecan Cookies

Place 9 on each baking sheet, atleast 2 inches apart. Flatten to1/4-inch thickness with fork.Refrigerate cookies at least 1hour or up to 8 hours.

Just before baking, sprinkle asmall pinch of coarse salt overeach cookie. Bake cookies onesheet at a time in preheated 325degree oven for 20 minutes oruntil cookies are set and goldenbrown around the edges.Remove from oven. Cool for fiveminutes; remove to wire rackand completely cool. Wrapcookies individually in plasticwrap and add a ribbon. Makes 18cookies.

Note: Look for milk chocolatewith toffee pieces in natural foodsupermarkets and finer foodstores. Green & Black’s Toffee isan excellent choice. If notavailable, use milk chocolatecovered toffee. Chop andmeasure 1 1/3 cups.

Page 88 Wednesday, November 17, 2010 The Southern Illinoisan