Wednesday, December 1, 2010

"A Holiday Celebration" with Kent Brasloff

In the sweetness of friendship -
let there be laughter, and
sharing of pleasure.
~Kahil Gibran ~

My design philosophy has always embraced the contemporary with the graciousness of tradition. In the video below "A Holiday Celebration", we show "how-to" create an exciting Holiday Table  that combining something new with something old.

Our Guest Host: Kent Brasloff, is an established Interior Designer and a dear friend who share a similar passion for great design and beautiful details.

Kent welcomes us into his home, shares his culinary skills  and shows us how-to set a beautiful seasonal table to share with loved ones.

The recipes below are courtesy of Kent. So, You may just want to roll up your sleeves and get into kitchen for the Holidays and try these recipes and, use your creativity set up a lovely table to share with your loved one!

We would love to see your table top setting and know if you are inspired from these recipes. Please send your photo & post your comments here.

Pears Belle Helene

1     bottle dry, red wine
2     cups water
3/4  cup sugar
1     cinnamon stick
20   peppercorns
1/4  cup honey
1     vanilla bean split ( or 3 tbsp real vanilla extract)
1     lemon, halved
6-8  rip, Bosc pears

Combine wine, water, sugar, cinnamon, peppercorns, honey and vanilla in a large pot. Squeeze in lemon juice, using a strainer to catch the seeds, and toss in one of hte lemon halves. Bring to a boil, lower heat, and simmer for 10 mins.

Meanwhile, peel the pears carefully and rinse. Place in the hot poaching liquid and cover with a lid slightly smaller than the pot to keep the pears submerged. Turn the hear down to simmer and poach the pears for 20-30 mins (unripe pears may take up to an hour). Turn the pears about 1/2 way  through the cooking time. Pears are done when a fork comes out clean (just like a baked potato). Let cool slightly, then transfer to a bowl. Reduce the pear juice by 1/2, then pour over the pears and store.

Delicious served with a strong cheese( blue, stilton, sharp, white cheddar) as a first, or fruit course, or for dessert with chocolate sauce.

Herbed, Bacon-wrapped Loin of Pork

1  Loin of Pork, 4 -5" in diameter
1  lb package of smokey bacon
salt and pepper to taste
1/4 - 1/3 cup of minced garlic
Fresh Sage, Tarragon, Oregano, Thyme

Early in the day, prepare loin as follows:  scrunch up a length of foil and place in the bottom of the roasting pan.  Place a mixture of herbs on top.  On a cutting board, place your rinsed loin, fat side up.  Score the fatty surface and stuff the score pockets with minced garlic to taste.  Add salt and pepper.  Layer the herbs the full length of the loin and as far down the sides as possible.  Cut bacon strips in half through the width.  Place bacon slices over and around the loin, pulling them tightly into place and securing with toothpicks near the bottom.  Be sure to enclose the loin ends with bacon as well.  Keep refridgerated for several hours.

Place into baking dish, onto foil topped with herbs.

Pre-heat oven to 425 degrees.  Insert a meat thermometer into the thickest part of the loin.  Roast uncovered for 45 minutes to one hour, then reduce heat to 350 degrees, removing from the oven when the internal temperature reaches 150 degrees.  Let stand on a cutting board for 15 minutes before carving into 1/2" thick slices and arranging on a serving platter or individual plates.



  1. The sharing of pleasures...I like that idea, Kent! And your winter table setting is stunning.

  2. I'm running out to the Dollar Store now!