House of L

Dancing into the New Year

Pantone, one of the leading color authorities in the design community, announced their 2012 color of the year last week: Tangerine Tango.  Delicious, sexy and bold, this vibrant persimmon hue guarantees to raise the temperature and get emotions stirring.  Midwestern horizons may continue to be bleak for awhile longer, but the House of L is taking a different approach and finding inspiration in this radiant shade of color.

Whether combined with a crisp white for a clean burst of color, a bit of noir for a naughty yet nice smolder or a smattering of some soft corals and greens for a refreshing and classic combo, this shade is versatile in how it can be interpreted.  So after seeing this undeniable attraction there’s only one thing left to ask-Are you ready to dance? 

[1] WIRED CUSTOM LIGHTING bordeaux ceiling fixture

[2] HOUSE OF L residential formal powder room

[3] CB2 hive orange storage unit

[4] DWELL STUDIO vintage blossom persimmon pillow

[5] DWELL STUDIO labyrinth persimmon pillow

[6] ALCHEMY GLASS  lava cienga (contact Edelman Plumbing)

[7] KARA ROSS faceted coral pendant

[8] F SCHUMACHER imperial trellis in ivory/mandarin

[9] BUNGALOW5 charlotte mirror

[10] CHANEL nail polish in orange fizz

[11] CB2 club atomic orange sofa

[12] BOTTEGA VENETA 2012 collection

[13] GLOBAL VIEWS chips bulb vase in citronelle

[14] BOBBI BROWN atomic orange lip stick

[15] WALKER ZANGER contessa damask, paprika on cream

[16] KARA ROSS coral accented glitter lizard skin inlaid bangle bracelet

[17] BLISS LIVING nirvana coral euro pillow

[18] BUNGALOW5 cellini lamp

[19] QUADRILLE new shrimp

[20] REED KRAKOFF soft boxer tote in coral

[21] FROMENTAL lotus and carp wall covering

[22] MAC COSMETICS knockout lipglass

[23] MAC COSMETICS entertain me lip liner

[24] FLORAL ARRANGEMENT

[25] TORY BURCH eddie ballet flat

[26] IPPOLITA 5 stone ring

[27]  JAY AHR contrast trim stretch crepe gown

[28] PORTA ROMANA glass blob lamp in ruby

[29] LA PERLA arianne net lace thong

[30] HOUSE OF L custom chair

[31] WOVEN NEW YORK jakub rug

[32] VIVIENNE WESTWOOD classic orb purse music


we can dish it out, if you can take it

Tomato-Fennel Soup

Country Living recipe courtesy of Lori Reed

2 tablespoons olive oil

1 clove garlic, minced

1 1/2  cups (about 1/2 bulb) chopped fennel

1 medium onion, chopped (about 1 cup)

2 cans (28-ounce) peeled whole tomatoes, drained, liquid reserved

1 tablespoon lemon zest

1 tablespoon chopped fresh rosemary

1/2 teaspoon red-pepper flakes

1 teaspoon light brown sugar

1/2 teaspoon salt

1/4 cup chopped fresh parsley

1         teaspoon fresh thyme

1/3 cup heavy cream

Pour oil in a large Dutch oven and heat over medium-high heat. Add the garlic and cook until softened. Add the fennel and onions and cook until onions are translucent (about 5 more minutes). Add the tomatoes, zest, rosemary, and pepper flakes and cook for 5 minutes. Add the reserved tomato liquid, 2 cups of water, sugar, and salt. Reduce heat to low, cover, and simmer until fennel is very tender, about 45 minutes.

Transfer the soup (in small batches) to a blender or food processor and purée until smooth. Add the parsley and thyme to the last batch and purée until smooth. Return the soup to the Dutch oven and stir in the heavy cream. Ladle hot soup into bowls and serve immediately.

Grilled Gouda Sandwiches

Country Living recipe courtesy of Lori Reed

Local Clevelander Quick Tip: On The Rise Bakery, Cleveland Hts, OH

2 tablespoons unsalted butter, melted

1/8 teaspoons ground red pepper

1/8 teaspoons) fresh-ground black pepper

8 slices (1/2-inch-thick) rustic bread

1 clove garlic, halved

4 teaspoons Dijon mustard

8 ounces Gouda, sliced 1/4 inch thick

Assemble the sandwiches: Combine the butter and peppers in a small bowl and set aside. Rub one side of each slice of bread with garlic and place 4 slices, garlic-rubbed side down, on a work surface. Spread the top of each of the 4 slices with 1 teaspoon of the mustard and 2 ounces of the Gouda. Place the remaining slices of bread, garlic-rubbed side up, on sandwich bottoms and set aside.

Grill the sandwiches: Heat a large skillet over medium-high heat. Using a pastry brush, coat one side of the sandwiches with the butter mixture. Place the sandwiches, buttered side down, in the hot skillet and cook until golden -- about 2 minutes. Brush the tops of the sandwiches with the remaining butter mixture, turn the sandwiches over, and cook for 2 more minutes. Place the skillet in a 400 degree oven and bake until the cheese is completely melted -- about 5 minutes. Serve immediately.

Time for some sweets...

Blood Orange Cheesecake

Recipe by Martha Stewart

2 cups fresh ricotta cheese

¾ cup graham cracker crumbs

¾ cup sugar

4 tbsp unsalted butter, melted

3 tbsp freshly squeezed lemon juice

1 envelope unflavored gelatin

4 large egg yolks

½ cup + 2 tbsp milk

Pinch of salt

Grated zest of ½ an orange

1 tsp pure vanilla extract

4 oz cream cheese, room temperature

½ cup heavy cream, whipped

Candied blood orange slices (recipe follows)

Blood orange glaze (recipe follows)

1. Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight
2. Preheat the oven to 350 degrees. Fit a parchment circle into the bottom of a 7-inch spring form pan. Make crust: Combine graham-cracker crumbs and 2 tablespoons sugar in a small bowl. Stir in melted butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes
3. Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.
4. In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar. Add salt. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir.
5. Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set custard aside.
6. Place drained ricotta in the bowl of a food processor and process until smooth. Add cream cheese and process again until smooth. With machine running, add warm custard and process just long enough to combine.
7. Transfer to a bowl and fold in whipped cream. Pour mixture into the prepared pan, cover, and chill overnight
8. Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely. Chill for 1 hour, or until glaze is set.
9. To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan. Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.

Candied Blood Orange Slices

1 blood orange, scrubbed

¾ cup sugar

2 cups water

2 tbsp light corn syrup

Cut orange into 1/8-inch slices. In a small saucepan over medium heat, combine sugar, water, and syrup. Bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3 minutes. Add orange slices in 1 layer; simmer until transparent, about 1 hour. Using a slotted spoon, transfer to a wire rack to cool.

Blood Orange Glaze

¾ tsp unflavored gelatin

7 tbsp freshly squeezed blood orange juice, strained (1-2 oranges)

¼ tsp cornstarch

In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 4 tablespoons juice to a boil. Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm and pour over cake.