Green it up with winter foliage
Decorative winter planters add a lovely touch of green amidst white snow and muted shades of natural wood and stone. Good winter planters are designed for freezing temperatures – and will stay green for weeks without watering so long as they remain frozen, according to Sheryl Beuerlein of In Bloom Custom Container Planting. For her winter deck, Marshall chose natural arrangements abundant with boughs of cedar and pine, and the birch logs in the planters echo the birch trees in the ravine.
The Source
Pur Living (11615 149 St.,780-809-9787, purliving.com)Saint Kitts custom outdoor sectional with cushions ($2,650)
Alberta Wholesale Fireplaces (5363 Gateway Blvd., 780-437-9966, albertawholesalefireplaces.com)Marquis Collection, Aurora series outdoor fireplace from Kingsman Fireplaces with custom surround($1,950 for insert only; custom surround and installation extra)
Crate & Barrel (Southgate Centre,780-436-1454, crateandbarrel.ca) Alton Pewter log holders ($119.95 each)
In Bloom Custom container planting (780-919-5257, [email protected]) 65-inch custom-designed “Caviar Black Chelsea” Crescent Garden planter ($550; $295 without black planter base)
Chocolate Exquisite (11238 104 Ave., 780-488-7852, chocolateexquisite.ca) Dark couverture chocolate chips for hot chocolate and baking ($15 per kilo)
Frost Bites
Outdoor winter entertaining plows the way for refreshments that play on hot and cold taste
sensations. Here are a few of ideas to try – just keep your taste buds away from frozen schoolyard flagpoles, as some of us have learned.
- Set up an ice wine tasting bar. This can be as simple as plunging your bottles into a nearby mound of snow and pouring samples into shot glasses sculpted from ice(silicon moulds such as Fred & Friends Cool Shooters Ice Trays are available at Chicken Scratch and other retailers).
- Whip up mugs of classic hot chocolate. Start with good quality couverture, which is chocolate that packs a high percentage of cocoa butter, explains Dennis Yurkiwsky at Chocolate Exquisite. The cocoa butter content, which should ideally come in at about 53 per cent of the cocoa mass, lends a fuller, silkier texture to your hot chocolate that won’t become grainy as it cools. Simply pour 12 ounces of scalded or steamed milk over 30 grams of dark chocolate (about one-quarter of a cup) and stir. That’s it. No fussing with added sugar or cocoa powder – though a splash of Baileys never hurts.
- Artfully arrange take-out sushi and sashimi – the varieties meant to be enjoyed chilled such as tuna, cucumber or avocado maki and salmon sashimi – on a platter of crushed ice set in the centre of your outdoor table. Serve with chilled sake or Japanese beer.
- Go for a dip in a cheese or chocolate fondue. Indulging in steaming, melted morsels of deliciousness is a divine way to heat up a party.
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