Festive decorations and fabulous food set the tone for a spirited feast.
Charles Walton IV / Styling Rose Nguyen / Food Styling Lyda Jones Burnette, Vanessa McNeil Rocchio
- Powdered Sugar Glaze: Stir together 2 cups powdered sugar, 3 to 4 Tbsp. milk, and 1 tsp. vanilla extract until smooth, stirring in up to 1 Tbsp. additional milk, if necessary, for desired consistency. Makes about 1 cup.
- Sugared Rosemary: Microwave 1⁄2 cup light corn syrup at HIGH 10 seconds or until warm. Brush 10 to 12 rosemary sprigs lightly with corn syrup; sprinkle with sugar. Arrange in a single layer on wax paper. Use immediately, or let stand at room temperature, uncovered, for up to 24 hours.
- Sugared Cranberries: Bring 1 cup fresh cranberries, 1⁄2 cup sugar, and 1⁄2 cup water to a boil in a small saucepan, stirring often, over medium-high heat. (Do not overcook―cranberries should swell and just begin to pop.) Remove from heat, and drain well, reserving liquid for another use. Toss cranberries with 1⁄4 cup sugar, and arrange in a single layer on wax paper. Use immediately, or let stand at room temperature, uncovered, up to 24 hours.
- Winning Recipe: Cream Cheese-Coconut-Pecan Pound Cake (pictured)