As we quickly approach the new year, we are thinking about new beginnings, and along with new beginnings come first impressions. Here at Julius, we want to help make sure you make a great first impression this festive season. This edition of Fashion to Fork features some fashion ideas with outerwear that will make that bold impression along with two great recipes that will impress your guests as you kick off your holiday party.
Outerwear styles with 2 great holiday starter recipes from Sharon and our friends at Williams-Sonoma
Sharon Anapolsky started the Julius women’s business in 1976. “The reason I chose this appetizer is because I went to a cooking class with the locally-renowned Chef Jeff and this recipe was demonstrated. I made this recipe for our family on Thanksgiving; it’s seasonal and absolutely delicious.”
Women’s Outerwear Styles
Pebbled leather Helmut Lang leather jacket with knit fabric hood (995). Looks great worn over casual clothes, athletic wear, jeans, or a high-low look with a LBD.
This jacket creates a bold fashion forward look and red is the perfect color for the season. It brings brightness into cold wintery days and is the perfect complement to black leather.
Elizabeth & James fur coat with leather zipper trim (1395). This is the favorite silhouette of the Olsen Twins, but what woman doesn’t love fur? Fur is synonymous with the holidays and as the temperatures drop this light fur will keep you warm and fashion forward.
Nothing can contrast your bright red holiday dress as well as a rich black fur coat. It provides the perfect finishing touch to that holiday outfit.
Men’s Outerwear Styles
Cashmere and wool Zegna jacket with leather trim (1795). Nothing gives a better first impression for a man than a classic black topper 3 quarter coat. The collar flips up to keep you warm and highlights the gray and leather trim.
This topper would be great over your suit or sport coat for your business meetings or with Gardeur pants for a more casual look.
Gimos water repellent jacket (995),
also available in dark charcoal.
This is an Italian version of a puffy jacket, with the look and feel of a wool coat. It’s the perfect fashion accessory for your new iPhone 6 Plus featuring oversized pockets.
Make these stunning crostini for your next holiday party and you’ll be sure to make a great impression with your guests.
Prep time: 25 minutes
Cook time: 35 minutes
Makes about 2 dozen crostini
The chutney can be prepared a few days in advance and stored in the refrigerator until you are ready to assemble the crostini.
1 fresh rosemary sprig
1 bay leaf
1 cinnamon stick
1 Tbs. unsalted butter
2 shallots, finely chopped
2 lb. (1 kg) pears, peeled, cored and cut into ¼-inch (6-mm)
1/4 cup (2 fl. oz./60 ml) pear brandy or cognac
1/3 cup (2 1/2 oz./75 g) firmly packed brown sugar
Arugula for serving
Toasted baguette slices for serving
Humboldt Fog cheese for serving
Using a vegetable peeler, remove the zest from the lemon and orange in large strips. Juice the lemon and set aside 2 Tbs. lemon juice. Juice the orange and set aside 1/2 cup (4 fl. oz./125 ml) orange juice. Wrap the lemon and orange zest, rosemary, bay leaf and cinnamon stick in a piece of cheesecloth and tie closed with kitchen twine.
In a saucepan over medium-high heat, melt the butter. Add the shallots and pears and cook until the pears begin to release their juices, 6 to 8 minutes. Carefully pour in the brandy and deglaze pan, stirring with a wooden spoon, and simmer until the liquid is reduced by a third, 2 to 3 minutes. Add the brown sugar, reserved orange juice, reserved lemon juice and the herb sachet. Bring to a simmer, then reduce the heat to medium-low and cook until the liquid has reduced, about 25 minutes. Transfer the chutney to a bowl and remove the sachet. Set aside and let cool to room temperature.
To assemble the crostini, place a few arugula leaves on top of a baguette slice and top with 1 or 2 thin slices of cheese. Top with a dollop of chutney. Repeat with the remaining ingredients, arrange the crostini on a platter and serve. Makes about 2 dozen crostini.
Sharon’s Favorite Baked Bri & Wild Mushroom Toast
Makes 24 pieces
3 tablespoons butter
1 1/2 cup onions, chopped 2 cloves garlic, minced
2 pounds assorted wild mushrooms, shiitake, oyster, chanterelle, crimini
2 tablespoons brandy
24 slices French baguette, cut in 1/2” slices
1 pound Brie, sliced
1/4 cup parsley, chopped
Melt butter in heavy large skillet over medium-high heat.
Add onions and garlic; saute 2 minutes. Increase heat to high.
Add mushrooms and saute until tender, about 5 minutes.
Add brandy; boil until liquid evaporates, about 6 minutes.
Season with salt and pepper. (This can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350 F.
Arrange bread on baking sheets.
Bake until beginning to color, about 5 minutes per side.
Spoon mushrooms over. Top with cheese slices.
Bake until cheese melts, about 5 minutes.
Sprinkle with parsley.