A Yuletide Celebration

Menu favorites such as whole roasted salmon and beef filet have become de rigueur. “Our caterer has been doing this party for so long that he knows what our guests like,” says Colwill. Gargiulo adds to the menu Italian specialties that he knew from childhood Christmases with his big family in New Jersey. Some desserts are significant enough to garner gift status. “My pecan pies are initialed on top with pecans and given to the people who love them,” Colwill says.

This year, he baked, initialed, and wrapped one especially for Rosselli’s wife, designer Bunny Williams, who has become part of a new holiday tradition. “When this party is over, we’ll fill extra suitcases with gifts and fly down to the Dominican Republic to spend a second holiday with Bunny and John,” he says. It’s the kind of tradition that makes Christmas so special in their lives.

HOLIDAY COSMOPOLITAN

Yield: 1 cocktail

Fresh lime juice
Granulated sugar
Vodka
Triple Sec
Red cranberry juice
Garnish: fresh cranberries

1. Bathe the rim of a martini glass in lime juice, and dip rim in granulated sugar to coat.
2. Mix 2 ounces vodka, 1 ounce Triple Sec, and 1 ounce red cranberry juice in a cocktail shaker with lots of ice. Cover and shake; strain mixture into glass. Add a good squeeze of fresh lime, and garnish with fresh cranberries, if desired.

 

STILES' PECAN PIE

Yield: 1 (9-inch) pie

1/2 (15-ounce) package refrigerated piecrusts
3 eggs
1/2 cup granulated sugar
1/2 cup plus 1 tablespoon brown sugar, firmly packed
1/2 cup light corn syrup
1/4 cup butter, melted
1 teaspoon white vinegar
1/4 teaspoon salt
1 teaspoon vanilla
A dollop of molasses (about 1 tablespoon)
1 1/3 cups crushed pecans, plus extra for decoration

1. Preheat oven and a baking sheet to 350°.
2. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
3. Lightly beat eggs; beat in granulated sugar and next 7 ingredients (through molasses) until well blended.
4. Pour 1 1/3 cups pecans into unbaked piecrust; top with egg mixture. Bake on preheated baking sheet for 40 minutes or until filling is slightly firm and top is brown. Use extra pecans to make initials or decorations on top.

RESOURCES: Stiles T. Colwill Interiors, 410/828-7805; John Rosselli Antiques (to the trade), 212/737-2252, www.johnrosselliantiques.com; many accessories from Halcyon House Antiques, 410/828-8889.