Happy Valentine’s Day! Romantic Designs from Holiday House NYC
It’s time to banish those winter blues because something is in the air— and this time, it’s not just a negative degree wind chill. It’s L-O-V-E. With Valentine’s Day right around the corner, we thought we’d get you in the mood for romance by sharing a few of the reasons why Holiday House has become known as “the house with a heart”.
The 2013 Valentine’s Day library room design by Rachel Laxer Interiors was extraordinary. Rachel states in her blog that the design “is meant to be my sexier, edgier Valentine’s Day”. The space explores the balance between the light and dark aspects of love, which is evident in the photographs of the man (by Dina Goldstein) and the woman (by Raul Higuera via The Vered Gallery). The duo of porcelain vases by Lladró, the black and white floral Peter Dayton coffee table, the blown glass light fixture by CL Sterling, and the burnt orange side chairs by Mattia Bonetti via The Paul Kasmin Gallery all lend themselves in creating an ultra chic, modern feel.
*Room by Rachel Laxer Interiors, at Holiday House 2013.
It is impossible to forget the room by Brett Design, Inc. in Holiday House 2012. The company’s own floral wall covering and lavender rugs (for Doris Leslie Blau), the Murano pendant chandeliers by Baroncelli, and the sleek seating by Niedermaier create the perfect space for a cozy night in with your sweetheart.
*Room by Brett Design, Inc. at Holiday House NYC 2012. Photo credit, Marco Ricca
In perhaps one of the most romantic moments we’ve ever had the pleasure of experiencing at Holiday House, our very own Guillaume Gentet wed his longtime beau David Carpenter in the courtyard café that he designed for Holiday House. On December 8, 2013, with close family and friends as their witnesses, the couple made their ceremonial processions around Gentet’s tripartite, Marie Antoinette sofa and exchanged vows under the twin palms that framed a beautiful canvas by Mario Buatta.
[SlideDeck2 id=1192]*photography by Christopher Goodney, catering by Marcia Selden Catering, wedding cake by Empire Cake, NYC, ceremony officiated by Rev. Rosemary Bratt McNatt.
In light of the upcoming holiday, Iris Dankner hosted a V Day soiree for a cause featuring elegant jewelry pieces by DA Lennon Jewelry and stylish scarves from Ash & Dans. The accessories made perfect gifts for your loved ones and a percentage of proceeds benefited none other than our favorite pink organization: The Breast Cancer Research Foundation®.
In closing, we will leave you with a pair of recipes to satisfy your sweet tooth: Claudia Giselle’s favorite love potion cocktail and Brett Beldock’s (Brett Design, Inc.) Heart Tart recipe will have you feeling like you’ve just been struck by Cupid’s arrow. Happy Valentine’s Day!
Jeni’s Love Potion
1 ¼ fl. Oz. Ketel One Citroen Vodka
1/3 fl. Oz. elderflower cordial
1 fl. Oz. cider or apple juice
splash of cranberry juice
2 ½ fl. Oz. Perrier Jouët Champagne, chilled
pink rose petals, to decorate
Combine in order listed, serve in a champagne flute
For the crust:
1 cup sugar
1 stick butter—sweet and softened
1 cup + 1 tbsp sifted flour
pinch of salt
For the custard:
2 cups milk
2 tbsps cornstarch
1/3 cup sugar
2 eggs, lightly beaten
1 tsp vanilla
For the topping:
Mix softened butter with sugar until absorbed. Add egg—continue to mix until fluffy looking. Then add sifted flour—continuing to mix until all absorbed. Put in a buttered pan with spatula. Used floured fingers to push edges up on sides. Bake at 350 degrees for approx. 45 minutes.
Have eggs ready in a bowl, and set aside where it will be within reach. Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on the stovetop. Allow milk to scald (heat to the point when tiny bubbles form around the edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan. Remove milk mixture from heat, preferably to a burner that is turned off. Mix about 2 tbsps of scalded milk mixture into eggs using a whisk.
Then, introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly. Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil.
Remove pan from heat and stir in vanilla. If at all lumpy—pass through a sieve. When cool—pour into cooked tart shell. Refrigerate to set.
Cover top with hulled whole strawberries in concentric circles – point side up. Bake in a heart shaped pan.