If you're traveling to see loved ones today, please be careful and safe. Here's another fun holiday memory. This blog was originally posted on Dec. 21, 2019. Enjoy!
The annual holiday party at my farm is always memorable and fun.
At this gathering, I invited more than 200 guests to wander in and out of three buildings, each with a festive theme. My Winter House was filled with delicious and savory dishes. Fancy sweets and eggnog were served in my Summer House, and the little Tenant House offered an array of beautiful and whimsical holiday cookies. Friends, family, and neighbors also enjoyed music from a jazz guitarist and photos with Santa! It was a cold day, but everyone had a most wonderful time!
Enjoy these photos.
Here I am with Douglas Friedman and Kevin Sharkey on this day of merriment and good cheer. See more fun selfies of the three of us by @DouglasFriedman on my Instagram page @MarthaStewart48. And you can always find fun photos on Kevin’s Instagram page @seenbysharkey.
My home was filled with all kinds of trees. Here is a collection of bottle brush trees on the green marble table in my foyer – a woodland scene under my great falcon weathervane.
I love how the sun came through the window in this photo taken by @seenbysharkey.
My Green Room was decorated with gold and shades of green. On the right is one of two Chinese foo dogs given to me by Kevin. They’re perfect for this parlor.
I published this recipe for my special eggnog in my first book, “Entertaining” in 1982. It’s made with plenty of bourbon, cognac, dark rum, heavy cream – and this year, 96 eggs for 200 people.
All the eggs used for my eggnog came right from my hens here at the farm. A single eggnog recipe, by the way, calls for a dozen eggs, which can serve about 26-guests. My eggnog is always so popular – it is so rich it needs no accompaniment.
I used Marti Autentico Rum “Dorado” – a delicious quality rum with a lovely rich taste. https://www.martirum.com/
Guests arriving at my Winter House saw Moises, from PS Tailored Events, and these delicious fresh oysters on the terrace parterre – a perfect first stop at the party.
The oysters are from Norm Bloom – we ordered hundreds of delicious oysters, served on the half shell with cocktail sauce and mignonette. http://www.coppsislandoysters.com
My Winter House is where Chef Pierre Schaedelin @pstailoredevents and I prepared and served all our glorious savory foods. We pushed my kitchen counters together on one side, so we could serve the food buffet-style – it’s a wonderful solution for large gatherings.
Our shrimp and salmon came from True North, @truenorthseafood. We served the shrimp on cake stands in circular layers. http://www.truenorthseafood.com
These are mini blinis – traditional Russian pancakes, which are best served with a dab of creme fraiche and a spoonful of caviar. I published the recipe in “Martha Stewart’s Hors D’oeuvres: The Creation and Presentation of Fabulous Finger Food” in 1984.
We also had two hams from my friend, Pat LaFrieda. This is a 20-pound smoked ham. http://www.lafrieda.com
The ham was served with homemade biscuits, scones, horseradish sauce I made from horseradish grown here at the farm, and homemade mustard sauces.
The smoked chicken was displayed so nicely on this large platter. I smoked four four-pound chickens using my delicious smoked chicken recipe from my first hors d’oeuvres book. Everyone thought it was duck and every tidbit disappeared. This photo was taken just before the guests started eating.
For sweets, I made these gorgeous palmiers, also known as pig’s ears, palm hearts, or elephant ears. These are French pastries made in a palm leaf shape or a butterfly shape. My guests loved these so much, they were gone before I got to even taste one myself.
We also made a beautiful croquembouche – a French dessert consisting of choux pastry puffs filled with creme patissiere piled into a cone and bound with threads and threads of caramel. We topped ours with orchid flowers because we didn’t make enough puffs.
Also in my Brown Room – my precious Drabware manger set, which I made years ago. While Drabware tones vary from light coffee to dark olive, it took me a while to get this perfect hue – I love it. I fired and glazed all the pieces myself and then embellished it with palm trees imported from Germany.
Outside, Empress Qin, Emperor Han, Bete Noire, and Creme Brulee stand guard – picture perfect.
Here is a fun snapshot of television correspondent and Editor-at-Large at Ballantine Bantam Dell, Alina Cho @thealinacho, Douglas @DouglasFriedman, Sarah Carey @sarahcarey1, and Kevin @seenbysharkey outside on my terrace parterre.
And here he is, the jolly ol’ man himself – Santa Claus. Santa, played by Fernando Ferrari, wished everyone a Merry Christmas as they walked from house to house.
My Summer House was where guests could sit and share holiday stories and plans while eating sweets and sipping eggnog. It was decorated in lots of pink and silver.
The trees were decked in silver with silver ornaments – I love how everything glistens.
Alexis’s famous Brown Sugar Chocolate Chip Cookies went so fast. Her recipe is in my book, “Entertaining.” Unlike traditional recipes, this batter produces flat and crisp cookies. They are my all-time favorite chocolate chip cookies.
Another lit nativity scene sits on a side table in my Summer House. I got this one from Brazil.
Anduin Havens, her daughter, Harper, and her husband Cedric, stopped for this photo with Santa.
And here are my neighbors, Laura Blau, and her husband, Michael Citro.
All the outdoor decorations glimmered in the early evening light. My holiday party was from 3pm to 6pm, so everyone could enjoy the farm’s festive lights.
Guests were told not to miss the “Cookie House” – Alexis’s little Tenant House was filled with more sweet treats. We made about 2500-cookies in all. Molly Wenk @moll_doll23 and Jessie Damuck @jessdamuck baked cookies for four days. Many of the recipes are from my books and my web site at MarthaStewart.com. In this house, they were surrounded by whimsical woodland animals and miniature figurines – the children loved this house the best.
Because my grandchildren stay here when they visit, I love decorating the space for them with lots of stuffed toys.
Even the napkins had a woodland theme. The delicate machine embroidered napkins are from Coral & Tusk @coralandtusk in Brooklyn, New York.
And of course, there were candy canes – all our hard candies came from Hammond’s. http://www.hammondscandies.com/
And outside, my beautiful Christmas tree with 1000 lights. Everyone had such a great time at the party. Happy holidays to all of you.
While we're all busy getting ready for the holidays, here's another encore blog I know you'll enjoy. It was originally posted on December 22, 2022.
The holiday season is one of my favorite times to entertain.
Earlier this week, I hosted a dinner gathering for 13. My Winter House was decorated with lots of beautiful trees, glistening in green, silver, and gold. Before dinner, we enjoyed a 30-minute program by professional magician, mentalist, and illusionist, Philip Deutsch, also known as Phil “The Magic Man.” Chef Pierre Schaedelin of PS Tailored Events and I planned a wonderful menu that included twice baked potatoes with golden Osetra caviar, dover sole meunière with carrots, sunchokes, and green beans, and Grand Marnier soufflé with raspberry coulis for dessert. It was a great evening with colleagues and a most delicious holiday feast.
Enjoy these photos.
Every year, I try to vary the holiday decorations in my home. Here is the tree in my Brown Room – it is one of the most beautiful trees we’ve ever done.
At the base of the tree, my Tinsel Penguins with glittered feet – all gathered beneath the branches.
I always fill the rooms with many trees during the holidays. On this game table, I placed a silver tinsel tree laden with icicle ornaments on every branch – simple, yet elegant.
My mantel is also adorned with bright silver balls and my Flameless Polar Bear candles.
This is my Nativity Set. We placed all the figures on the table under a bed of soft, snowy cotton and lights.
The table is set and looks so wonderful – just in time for my guests to arrive. Each dinner menu is placed on the plate with the sycamore tree on the menu card cover – the symbol of my Cantitoe Corners Farm.
As part of the table centerpieces – this bowl filled with colorful ornaments and lights. It stands out so stunningly.
And more flameless polar bear candles in the center of the table.
In my servery, just off my kitchen – more sparkling silver trees placed on white cake stands.
And silver wreaths in each window.
While dinner was being prepared, we all gathered in my sitting room for a magic show by Philip Deutsch, also known as Phil “The Magic Man.”
My beautiful Empress Tang graced us all with a brief visit – I think she also enjoyed the magic show.
In my kitchen, all the limoges dinner plates were set out on the counter ready for the first course.
My dear Empress Qin waited patiently underfoot for the smallest morsels to fall her way.
A gold plate with Mother-of-Pearl spoons for the caviar. Pearl is always recommended for caviar because it does not hold flavor, nor does it transfer it, so your caviar will hold exactly as much flavor as intended.
And here is a large container of golden Osetra caviar. Osetra caviar ranges from golden to brown and comes from the Osetra sturgeon, which weighs 50 to 400 pounds and can live up to 50 years.
And here are the twice baked potatoes fresh from the oven.
At dinner, the potatoes were served with crème fraîche and each of us spooned dollops of caviar on top.
Here is our entrée – beautifully plated dover sole Meunière with vegetables. Meunière is both a French sauce and a method of preparation, primarily for fish that is dredged in flour before being sautéd or pan-fried. The word itself means “miller’s wife” in French.
And of course… the dessert – the most perfect soufflés with a sweet, tangy, and delectable raspberry coulis sauce. It was a very delicious meal and a very enjoyable evening for all. Here’s wishing you a memorable and safe holiday with loved ones.
I hope you enjoy this encore blog from December 21, 2017.
Here are more photos from a holiday party at my Bedford, New farm.
My Winter House was where all our delicious savory dishes were served. My friend, Chef Pierre Schaedelin from PS Tailored Events, prepared a fabulous feast - cooked hams, homemade biscuits, an array of mouthwatering hors d’oeuvres, and of course, lots and lots of fresh shrimp and oysters. I made panettone, plum puddings, and a giant Buche de Noel. Every room of my Winter House was beautifully decorated in glistening shades of gold, silver, white and green. It was all so gorgeous and perfect for our holiday gathering.
Enjoy these photos.
Guests entered the Winter House through the large porch. We started a nice fire in my sugar pot. This is one of two huge cast iron sugar kettles I keep as fire pits. They add such a nice accent to the terraces and have always been fun conversation pieces during gatherings.
Another sign tells guests what they will find inside this building – it was by far the most crowded house during the party.
The giant bird in my entrance hall greeted everyone as they arrived.
My Green Room is just off the foyer. Laura decorated this sunken parlor in gorgeous gold and green. I love these two trees filled with ornaments – they just light up the room.
Here is a closer look at one of the trees – overflowing with balls in every shade of green.
I love how everything shimmers on the branches.
On one table is a collection of green bottle brush trees.
Another grouping of bottle brush trees sits on this high chest. Kevin’s reflection can be seen in the mirror.
My Bird Room is on the other side of the foyer. It is the smaller of two dining rooms. Here, Laura added touches of green and silver – in the back right corner is another gorgeous tree.
This is a 7.5 foot silver tinseled tree from my collection at The Home Depot. goo.gl/judpnB
On the table is another lovely napkin display – simply rolled and piled neatly together.
The napkins were set next to nuts and dried fruits from New York City’s famous Eataly Downtown. https://www.eataly.com/
This is my servery – a room from which meals are served. During parties, I often serve drinks from this area. This big silver bowl is for my special eggnog.
We filled this room with lots of white decorations dotted with copper and silver-colored accents.
More trees and woodland animals fill my mantel in the Brown Room.
In this corner, a green tree from my collection at The Home Depot – adorned with strings of lights. Beautiful decorations don’t always have to be elaborate. This tree was a big favorite.
A smaller tabletop tree with glass icicle ornaments – also very simple, but so elegant.
We moved my long dining table closer to one side, so we could serve the foods buffet-style – it’s a wonderful solution for large gatherings.
Meringues, cakes, and cookies filled the table.
Whenever possible, always try to use real china. Here, we stacked a combination of white and white with gold plates for all the guests.
Nearby, a tray of forks – even the flatware looked so decorative on the table.
Laura folded these napkins in rectangles and then arranged them in a crisscross pattern.
This is one of the plum pudding cakes I made for the party – it was so deliciously moist and flavorful. Next to it is a hard sauce I made with cognac.
My daughter, Alexis, is an excellent baker and cook. She brought this gorgeous cake topped with berries.
Here is a platter of beautifully sculpted meringues.
On this plate, stollen with marzipan from Balthazar New York. It is surrounded by Noel Nut Balls, the tasty cookie made from our Martha & Marley Spoon Holiday Cookie Box. http://balthazarny.com
Our shrimp came from True North – 40 pounds of the freshest shrimp. We served it on cake stands garnished with lettuces from my garden – they look like flowers. http://www.truenorthseafood.com
Jason Schreiber and I created this giant Buche de Noel – I added these whimsical mice right before the party – they were perfect.
My kitchen is where we served our hams – it is quite a spread.
This ham in the center is from my friend, Pat LaFrieda. It is a 20-pound smoked ham. http://www.lafrieda.com
This one is a whole country ham from Loveless Cafe – so flavorful. https://www.lovelesscafe.com
And the ham in the foreground at the bottom of the photo is from La Quercia – a spectacular acorn-fed prosciutto style ham. http://laquercia.us
The hams were served with homemade biscuits and mustard sauces.
We made a delicious pomegranate punch using concentrate from my friends at POM Wonderful mixed with citrus slices. It was very popular with all our guests. https://www.pomwonderful.com
And look how beautiful it is in this giant bowl.
Everything looks so stunning all prepared on my kitchen counter.
Tomorrow, I will share more of the food, photos of friends and family who attended, and of the special visit from the jolliest of them all – Santa Claus. I hope you are all enjoying this holiday season.
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