Holiday Style and Shop Local

Last week I photographed a shoot featuring five Boston bloggers, Amanda Knorr of Spreedia, Lani of Mon Petit Chou Chou, Renata of Scorpion Disco, Kristen of Boston Fashionista, and Sean of Boston Mo. They were told to think “Holiday” and styled themselves with clothing and accessories from local boutiques. Here are some of the photos from the shoot, but all you Boston people, make sure to check out their links for where to shop the shoot. Just in time for “Shop local Saturday.”

Photoshoot Credits:

Hair: Tim Robishaw of Jeffrey Lyle Salon
Makeup: Lauren Genatossio of Sarra
Photography: Sarah Winchester
Location: Marc Hall Design Studio

Sean of Boston Mo – quirky prep

Kristen of Boston Fashionista - retro/glam

Amanda Knorr of Spredia - tailored chic

Lani of Mon Petit Chou Chou – romantic, feminine

Renata of Scorpion Disco - polished structure

Here is the whole crew ready to party.

Sherry Meatballs

At my brothers Christmas party we pulled out an oldie but goody family recipe, sherry meatballs.  The recipe comes from my Grandmother Margie Meyer, the daughter of my Great Grandma Finnegan of Holiday Mashed Potatoes fame. Those Midwest Irish ladies love their super healthy recipes…what else is going to get you though a Cleveland winter?!?!?  I thought I would share the recipe seeing as my husband and I were in charge of making 130 of these yummy suckers for my brother’s Christmas party…from scratch.

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Original recipe written by my grandmother to my mother.

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I love the vintage label on this container of Morton salt.  Makes me feel like grandma was there.

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Brown

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Simmer

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The hubs, checking on the progress of his batch.

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Serve…in a chaffing dish as directed by grandma in her recipe.  I am not kidding.  I love it.

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It was a true, old fashion Christmas party with tons of food, drink, family and friends.  It was wonderful.

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Grandma Margie’s Sherry Meatball Recipe

Ingredients:

1 lb ground sirlion

1/4 cup milk (Substitute soy milk for lactose intolerance…we did this at the progressive dinner.)

1/2 cup bread crumbs (For a wheat free/gluten free option I toasted gluten free bread, cooled them and then grounded the bread up in a food processor.)

2 tablespoons of minced onion

2 tablespoons of butter

1/2 sherry wine

1/2 of ketchup (Grandma wrote “catsup” on her recipe card…love it!)

1/4 teaspoon oregano

Steps:

1. Mix together 1lb. ground sirloin (I prefer lean, grass feed ground beef), 1/4 cup of milk, 1/2 bread crumbs, 2 table spoons of minced onion, 2 teaspoons of salt and shape into 50 tiny balls (I typically only get 25-30 meatballs per pound.  Grandma must have had some depression era magic or I make mine way too big.  Either way they are still just as yummy.

2. Melt 2 tablespoons of butter in saute pan or skilet.

3. Brown meatballs on all sides, drain, then return to pan.

4. Mix together 1/2 sherry wine, 1/2 ketchup, 1/4 teaspoon oregano, add salt to taste and pour over meatballs.

5. Cover and simmer for 20 minutes.  Shaking pan occasionally to cook meatballs evenly.

6. “Serve in chafing dish” according to grandma

 

They are so delicious and perfect for an appetizer of buffet item.  They also freeze and reheat great, so make as many as your can and enjoy them for a while.  Let me know if you try the recipe and that you think.   Cheers!

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Holiday Mashed Potatoes

With Thanksgiving a week away and Christmas right around the corner, I wanted to share one of my favorite holiday recipes: Holiday Mashed Potatoes.  Now I am sure there are as many ways to make mashed potatoes as there are families that make them, but this is my family’s way; passed down from my great-grandma Finnegan.  It is not a terribly difficult recipe; it just takes a little time.  I swear, the end result is the creamiest, most savory and seriously delicious mashed potatoes on this earth…like better than dessert good.

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Gorgeous Platine Bleue eggs I found.

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Great-grandma Finnegan’s Mashed Potatoes

Ingerdients

3 lb. or 12 medium sized potatoes

8 oz. package of cream cheese

1/2 cup butter

1/2 cup sour cream

1/2 cup milk

2 eggs (lightly beaten)

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Steps:

1. Boil potatoes until cooked and tender (test with a fork).  Then peal potatoes while they are still hot.  The hot potato skin should just peal off by hand.  (Maybe wear gloves too…they can be really hot.)

2. Beat and mash potatoes while hot and add the cream cheese and butter.  *It is easiest to cube up the butter and cream cheese and blend them in with the hot mashed potatoes.  The heat helps melt the cream cheese and butter in smoothly.

3. Add eggs and milk together as one and blend

4. Salt and pepper to taste if you like

5. Place in 9 x 13 glass, oven safe dish and refrigerate (Do not freeze)

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To serve:

Preheat oven to 350˚F and cook covered for 30 minutes or until warm throughout.

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Would love to hear any feed back if people try this recipe.  Let me know what you think.  I think they are the best on the plant.

Holiday Card Photo Session

We have been having beautiful fall this year in New England and all the homes in Beacon Hill are preparing their window boxes for Halloween and Thanksgiving.  They really go all out.

The months between Halloween and New Year’s seem to just fly by with all the fun and festivities.  I have already been busy photographing families and children for upcoming holiday cards.  This was a particularly cute session one warm fall afternoon.

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