JANUARY 2014

HOW TO CREATE MEMORABLEDINNER PARTIES

SPECIAL WEDDING SECTION: SWANK HANDBAGS FOR A BRIDE’S ESSENTIALS

27 BAUBLES FOR BRIDESMAIDS STORAGE OPTIONS FOR BRIDAL BLING

The StyleLine Bride

ANNIVERSARY EDITION!5th

M E T R O D E T R O I T ’S G U I D E T O F A S H I O N, B E A U T Y A N D H O M E

LOVE IS IN THE AIRT H E B E S T I N B R I D A L F O R 2 0 1 4

INDULGE IN LUXE, LASTING LEATHER

Best Buys for Your Eyes By Kimberly Lewis Finding the right eye cream can be a chore. With all the gels, ointments, anti-this, anti-that, it’s easy to get overwhelmed by the myriad of options. Luckily, we’ve done some of the work for you. Here, we feature top eye creams for every issue – from age defense to conquering puffy eyes. It’s worth the effort; a little dab of eye cream can go a long way.

Ultimate Moisture Keep the skin around your

eyes refreshed and replenished.

NARS Total Replenishing Eye Cream, $55, Neiman Marcus, 248.643.3300. SebaMed Age Defense Lifting Eye Cream, $30,

CVS, metro Detroit locations. LUSH Cosmetics Enchanted Eye Cream, $27,

LUSH Cosmetics, metro Detroit locations.

What Wrinkles?Diminish wrinkles with a potent cream.

Kiehl’s Powerful Wrinkle Reducing Eye Cream, $52, Nordstrom, metro Detroit locations. SkinMedica TNS Eye Repair, $95, Skin & Laser Center at Ferrara Dermatology Clinic, 313.884.5100.

Morning Perk UpBattle puffy eyes and look energized.

ULTA Advanced Relief Cooling eye gel (not pictured), $12, ULTA Beauty, metro Detroit locations. Glytone Anti-aging eye cream with caffeine, $52, FACE Skincare - Medical - Wellness, 248.663.016. Eve Organics Beauty Harmony fortifying eye repair cream, $30, Bellezza Salon & Boutique, 248.620.0301. CAUDALIE Vinosource S.O.S. Morning Eye Rescue, $34, Sephora, metro Detroit locations.

Age DefyingSlow down the aging of the delicate skin around your eyes.

Olay Age Defying Eye Gel, $11, ULTA Beauty, metro Detroit locations. fresh Black Tea Age Delay Eye Cream, $65, Nordstrom, metro Detroit locations. Sephora Age Defy Eye Cream, $25, Sephora, metro Detroit locations.

44 l styleline JAN14 l BEAUTY l EYE CREAMS

27 BaublesInstead of giving your bridesmaids gifts that will collect dust in their closets, treat them to jewelry they can wear on your big day and beyond. Whether you prefer traditional designs or contemporary styles, here, we share 27 different finishing touches for your bridesmaids’ wardrobes.

Lovely Lariat Orin Jewelers designed by Frederic Duclos sterling silver rose finish drop lariat, $395, Orin Jewelers, 734.422.7030, 248.349.6940.

Crystal Clear Orin Jewelers designed by Swarovski rhodium-plated ring with small and baguette-cut clear crystals, $180, Orin Jewelers, 734.422.7030, 248.349.6940.

Classic Elegance Pandora silver freshwater pearl earrings, $50, Birmingham Jewelry, 586.939.5100.

Mixed Media Fredrick Jewelers 18-karat two-tone ring with yellow and white diamonds, total weight of 0.81 carats, $3,600, Fredrick Jewelers, 248.646.0973.

Sparkle & Shine Fantasia by DeSerio earrings, $395, Neiman Marcus, 248.643.3300.*

Floral Infusion Erin Cole cuff, $750, Roma Sposa, 248.723.4300.*

Best Buds Tacori sky blue topaz earrings with an 18-karat gold gem-seal silver stud basket, $320, Waterfall Jewelers, 248.623.9422.

Cuff Love Alexis Bittar thin cuff, $275, and thick cuff, $325, Capricious, 313.458.8634.*

Not So Basic Black Orin Jewelers designed by Swarovski pendant featuring an oval faceted cabochon with six crystal colors including Jet Hematite (The pendant comes on a black twisted cord and can also be worn as a brooch), $260, Orin Jewelers, 734.422.7030, 248.349.6940.

Color Me HappyChloe’s Treasures bracelet on top, $109, bracelet in middle, $99, and bracelet on bottom, $109, Roma Sposa, 248.723.4300.*

Something BlueSwarovski earrings, $75, and bracelet, $65, Carson’s, metro Detroit locations.*

*Photo by Christian O’Grady80 l styleline JAN14 l SPECIAL BRIDAL SECTION l JEWELRY

NOVEMBER 2010

RETURN OF THE LADY

CELEBRATING CURVES & LOWER HEMLINES

LOVE AFFAIR WITH LEATHER

JACKETS

GET HEALTHY HAIR YEAR-ROUND

PLUSOPPOSITES

ATTRACTBLACK & WHITE PROVIDE A COOL CONTRAST FOR METRO DETROIT HOMES

NIGHT MUSEUM

BEST-DRESSED LOOKS FOR AN ARTISTIC EVENING AT THE

at the

Kate Spade Clyde handbag, $495, Kate Spade, 248.458.2023.

THE LINEUP > THE BAG WE LOVE

26 styleline l november 10

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LINE ON BEAUTY > TRENDS

50 styleline l november 10

LIP S E R V I C EPucker up for sexy winter lips colored

in the season’s on-trend reds and

neutrals. Rock bold reds with subtle eyes and warm

neutrals with more intense eye looks.

Front row, from left: «Priss Lipstick in Frittle, $15, Priss, 248.885.8669. «MAC Lipstick in Folio Rev., $15, Macy’s, metro Detroit locations. «Estée Lauder Lipstick in Midnight Bloom, $22, Parisian, metro Detroit locations. «MAC Lipstick in Liquid Lurex, $15, Macy’s, metro Detroit locations. «Sephora Collection Lip Attitude in Star, $12, Sephora, metro Detroit locations. Middle row, from left: «Kat Von D Painted Love Lipstick in Adora, $18, Sephora, metro Detroit locations. «Tarina Tarantino Lipstick in Studio 200, $22, Sephora, metro Detroit locations. «Priss Lipstick in Vermillion, $15, Priss, 248.885.8669. «Purely Pro Lipstick in Honey Lust, $22, Charisma Salon and Spa, 734.464.8686. Back row, from left: «Priss Lipstick in Haplo, $15, Priss, 248.885.8669. «Todd’s Beauty Lipstick in Smudge, $17, Todd’s Room, 248.594.0003. «MAC Lipstick in Drive Me, $15, Macy’s, metro Detroit locations.

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GOBBLE UP THESE HEALTHY DISHESIndulge in tasty Thanksgiving Day delectables without post-meal guilt or bloatBy Joyce Wiswell Thanksgiving is a uniquely American holiday – and so, too, is the dubious ritual of cramming in as much rich food as possible. Unbuttoning our pants to fi t in another serving or two has become almost as traditional as non-stop football on the TV. But it doesn’t have to be that way; it’s possible to enjoy a wonderfully extravagant meal that doesn’t break the calorie and fat bank.

“A lot of memories go into the Thanksgiving meal,” notes Darlene Zimmerman, a registered dietitian with the Heart Smart ® program at Henry Ford Hospital in Detroit. “But you can downsize the portions and make a few ingredient substitutions like olive oil instead of butter. Otherwise, you can easily have a 2,000- to 4,000-calorie meal.”

Zimmerman recommends starting off with soup. “Soup makes you feel a bit fuller,” she says. “It’s a nice way to help people without them knowing.”

And don’t tell your guests they are eating healthy, she advises, because some will be skeptical and not taste dishes with an open mind. “Wait until they say, ‘That was really good’ or ask for the recipe.”

Just because they eschew the bird does not mean vegetarians sacrifi ce on Thanksgiving.

“I never thought if you don’t have turkey that it is lacking in anything,” says Maren Jackson, who owns Seva with her husband Jeff . The vegetarian eatery, an Ann Arbor staple since 1973, opened a second location in Detroit nearly two years ago.

“The Thanksgiving meal is all about the harvest fall fl avors,” Jackson says. “Most people who come to Seva are not vegetarian, or only partially vegetarian. They just enjoy the fl avors of the food.”

With these recipes, your guests will never suspect they are eating food that not only tastes good but is good for them, too.

THANKSGIVING MENUS

SEVA’S ROASTED ROOT VEGETABLES WITH CITRUS VINAIGRETTE

Serves: 6Vegetables 1 pound carrots, trimmed, peeled and diced 1 pound parsnips, trimmed, peeled, quartered and core cut out, diced 1 pound sweet potatoes, peeled and diced 2 tablespoons canola oil 1 teaspoon kosher salt ½ teaspoon white pepper

Directions: Mix the diced vegetables in a 9” x 13” baking dish. Add the canola

oil, 1 teaspoon salt and white pepper and toss well. Cover dish with foil. Roast in 350-degree oven for about two hours, until vegetables are tender and caramelized.

Vinaigrette ½ cup fresh orange juice ½ cup balsamic vinegar ½ teaspoon kosher salt ¾ cup extra-virgin olive oil ½ teaspoon black pepper Zest of oranges you juiced Roasted almonds (optional)

Directions: Zest all the oranges before juicing. Whisk together the orange juice, balsamic vinegar and ½ teaspoon salt. Add olive oil, black pepper and zest. Mix.

Serve warm roasted vegetables drizzled with the citrus vinaigrette. Sprinkle with roasted almonds if desired.

Note: This can also be a main course over the whole grain of your choice. Kasha is particularly tasty with the citrus fl avors.

SEVA’S APPLES WITH SPICY PECAN CHUTNEY

Serves: About 6 (Yields 1½ cups) 1½ cups roasted pecans Zest of 3 limes 1/3 cup lime juice 3/4 teaspoon

cayenne pepper 2 tablespoons soy sauce or wheat- free tamari 6 tablespoons brown sugar 3 large crisp, tart

apples, such as Fuji or Pink Lady

Directions: Finely grind the pecans in a food processor. Add all other

ingredients except apples and mix well. To serve, core and slice apples. Arrange apple slices around chutney on a serving dish.

SEVA’SVEGETARIAN MENU

• Apples With Spicy Pecan Chutney• Roasted Root Vegetables With Citrus Vinaigrette

• Pumpkin Lasagna• Molasses Cookies

Recipes from Seva Restaurant, 66 E. Forest Ave.,Detroit,

313.974.6661; and314 E. Liberty in Ann Arbor,

734.662.1111www.sevarestaurant.com.

N Michigan PRIME 7

SEVA’S PUMPKIN LASAGNA

THANKSGIVING MENUS

HEART SMART® ROASTED CAULIFLOWER SOUP (SEE MORE HEART SMART® RECIPES ON PAGE 10)

Yields: 6 cups 1 head caulifl ower, cut in fl orets (8 to 9 cups) 1 tablespoon olive oil 1 tablespoon trans fat-free margarine, melted 2 cups chopped sweet onion (such as Vidalia) 2 cloves garlic, peeled and minced 2 cups fat-free, less-sodium chicken broth 3 cups skim milk 1 tablespoon sherry 2 teaspoons sugar ¾ teaspoon salt 1/8 teaspoon white pepper

1/8 teaspoon ground nutmeg 2 tablespoons real bacon bits 2 tablespoons snipped fresh chives

Directions: Preheat oven to 425 degrees. In a large bowl, toss caulifl ower fl orets with oil and place on a baking sheet with sides in a single layer. Roast until tender and slightly toasted, about 20 to 25 minutes.

In a large saucepan, melt margarine over medium heat and sauté onions and garlic

until soft, about 5 minutes. Add broth and roasted caulifl ower to the saucepan. Reduce heat and simmer, covered, for 10 minutes. Remove from heat, cool slightly and add the milk.

With an immersion blender or food processor, blend soup until smooth. If using a food processor, return soup to the saucepan and add the sherry, sugar, salt, white pepper and nutmeg, and heat through.

In a small nonstick skillet, heat bacon bits, about 3 to 5 minutes. To serve, top each portion with 1 teaspoon bacon bits and 1

teaspoon snipped chives.Nutrient Information Per

Serving: 125 calories (29 percent from fat), 4 g fat, 1 g saturated fat, 0 g trans fat, 4 mg cholesterol, 6 g protein, 480 g sodium, 15 g carbohydrate, 1 g fi ber, 175 mg calcium.

Photo courtesy of the Detroit Free Press

Serves: 8 to 12 (this dish is so rich that a little goes a long way)

Sauce 6 tablespoons butter 6 tablespoons fl our 2 cups milk 2 cups cream 8 ounces plain goat cheese ¾ teaspoon salt ½ teaspoon nutmeg

Directions: Cook butter and fl our together in a saucepan until the fl our is gelatinous.

Add milk and cream, cooking and whisking until thick. Remove from heat and whisk in goat cheese, salt and nutmeg. Set aside. Yields about 4 ½ cups.

Note: Skim milk can be substituted for the milk and cream for a lower-fat dish.

Filling 15-ounce can pumpkin ¾ teaspoon thyme ¾ teaspoon sage 1½ teaspoons salt ½ teaspoon pepper Pinch nutmeg ¼ cup bread crumbs 4 ounces mascarpone cheese ¼ cup grated Parmesan cheese 2 tablespoons brown sugar

Directions: Mix all ingredients together. Lasagna 12 oz. box no-cook lasagna noodles, or fresh lasagna sheets. Additional grated Parmesan for top

Directions: Brush or spray 9” x 13” pan with oil. Layer in pan from the bottom up: one third of the sauce; enough no-cook lasagna noodles (or fresh pasta sheets) to cover the pan; one half of the fi lling; one third of the sauce; no-cook lasagna noodles (or fresh pasta sheets) to cover pan; one half of the fi lling; no-cook lasagna noodles (or fresh pasta sheets) to cover pan; one third of the sauce. Sprinkle Parmesan on top and cover pan with foil.

Bake, covered, in a 350-degree oven for about 45 minutes. Uncover and bake until heated through and bubbly, about 15 more minutes.

Note: Alternately, roll fi lling in fresh pasta sheets (about ½ to ¾ cup in a piece of pasta roughly 6 inches square). Put fi lled pasta rolls in an oiled glass baking dish, cover with sauce, top with cheese and bake in the same manner. Make sure the sauce covers the top of the pasta so that the pasta won’t dry out during baking.

SEVA’S MOLASSES COOKIES

Yields: about 2½ dozen cookies ¾ cup shortening (butter or margarine) 1 cup sugar ¼ cup molasses (unsulphured) 1 egg 2 cups fl our 2 teaspoons baking soda ½ teaspoon cloves ½ teaspoon ginger

1 teaspoon cinnamon ½ teaspoon salt Additional sugar for rolling

Directions: Melt and cool the shortening. Beat the cooled shortening well with the sugar, molasses and egg. Mix together the fl our, baking soda,

cloves, ginger, cinnamon and salt. Add to wet mixture and mix well.

Preheat oven to 375 degrees.

Form dough into 1-inch balls, then roll balls in sugar. Place on ungreased cookie sheet two inches apart and bake for about 10 minutes.

Photo by Christian O’Grady

Continued on page 10

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HEART SMART® HERB-ROASTED TURKEYYields: Twenty-six 3-ounce servings

1 14-pound whole turkey1/4 cup olive oil2 tablespoons

granulated garlic or garlic powder

2 teaspoons dried thyme2 teaspoons dried

marjoram1 teaspoon ground sage1 teaspoon salt1/2 teaspoon black pepper2 small apples, peeled,

cored, and cut into large chunks

1 small onion, cut into large chunks

2 celery stalks, cut into 2-inch pieces

4 cloves garlic, peeled, cut in half

2 cups water

Directions: Preheat oven to 325 degrees. Clean turkey, discarding giblets and organs. Place turkey, breast side up, on a rack in a large roasting pan.

In a small bowl, combine olive oil, granulated garlic, thyme, marjoram, sage, salt and pepper. Rub herb mixture all over turkey and under the skin onto the breast meat.

Place apple chunks, onion, celery and garlic cloves in the cavity. Tuck wing tips under the turkey

and tie legs together with kitchen string.

Add water to the roasting pan. Cover with heavy-duty foil and bake for approximately 3 1/2 hours, or until the internal temperature measures 165 degrees.

Remove turkey from oven and let rest for about 30 minutes before carving.

Nutrient analysis per serving (3 ounces): 153 calories (24 percent from fat), 4 g fat, 1 g saturated fat, 0 g trans fat, 85 mg cholesterol, 26 g protein, 134 mg sodium, 0 g carbohydrate, 0 g fi ber, 22 mg calcium.

THANKSGIVING MENUS

t2

HEART SMART ® MENU• Roasted Cauliflower Soup

• Herb-Roasted Turkey With Make-Ahead Gravy• Mashed Sweet Potatoes,

Hawaiian-Style• Pumpkin Soufflé

HEART SMART® MASHED SWEET POTATOES, HAWAIIAN STYLE

Yields: 2 cups 2 sweet potatoes (8 ounces each) 1 ounce reduced fat cream cheese, softened 2 1/2 tablespoons brown sugar 1 tablespoon trans fat-free margarine, melted 1/4 cup drained crushed pineapple

Directions: Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake for 40 to 50 minutes or until potatoes are tender enough to easily pierce with a fork. Cool potatoes slightly and remove skins.

Place cooked sweet potatoes in a large, oven-safe bowl and mash with cream cheese, brown sugar and melted margarine. Once combined, stir in crushed pineapple.If needed, warm mashed sweet potatoes in the oven or microwave prior to serving. Nutrient Analysis Per Serving (1/2 Cup): 183 calories (20 percent from fat), 4 g fat, 2 g saturated fat, 0 g trans fat, 5 mg cholesterol, 3 g protein, 141 mg sodium, 34 g carbohydrate, 4 g fi ber, 51 mg calcium.

HEART SMART® MAKE-AHEAD GRAVYYields: 1 cup 2 tablespoons trans fat-free margarine 2 tablespoons fi nely minced onion 3 tablespoons fl our 1/2 cup fat-free, less- sodium chicken broth 1/2 cup fat-free, less- sodium beef broth

1/4 cup apple cider 1/8 teaspoon salt 1/8 teaspoon black pepper 1 to 2 tablespoons defatted turkey drippings (optional)

Directions: Melt margarine in a small saucepan over medium-

low heat and add onion. Sauté until onion has softened and begins to brown slightly, about 8 minutes.

Add fl our and continue to brown on stovetop, about 2 to 3 minutes.

In a measuring cup, combine chicken broth, beef broth and cider.

Gradually add broth mixture to fl our mixture, stirring with a whisk until blended. Cook 2 to 3 minutes until thick, stirring constantly. For more turkey fl avor, add 1 to 2 tablespoons defatted turkey drippings if desired.

Nutrient analysis per serving (2 tablespoons): 31 calories (58 percent from fat), 2 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1 g protein, 103 mg sodium, 3 g carbohydrate, 0 g fi ber, 1 mg calcium.

HEART SMART® PUMPKIN SOUFFLÉ

Photo courtesy of the Detroit Free Press

Photo courtesy of the Detroit Free Press

Serves: 9 2 tablespoons cornstarch 3 tablespoons water 1 15-ounce can pumpkin 3/4 cup sugar, divided 1 1/4 cups skim milk 1 teaspoon ground cinnamon or pumpkin pie spice 2 teaspoons vanilla extract Nonstick cooking spray 4 egg whites 1/4 teaspoon cream of tartar 1/8 teaspoon salt

Directions: In a small bowl, dissolve the cornstarch in water and set aside. In a saucepan, combine the pumpkin,

sugar minus 3 tablespoons, milk and cinnamon. Set over medium heat and stir until mixture begins to bubble. Stir the cornstarch mixture into the pumpkin mixture and allow to bubble again, stirring constantly. Remove from heat and add the vanilla. Let the pumpkin mixture cool to room temperature. The pumpkin base can be made ahead, covered and refrigerated – just bring to room temperature before proceeding. Position a rack in the lower third of the oven and preheat to 350 degrees. Coat an

8- or 9-inch round, 2-quart oven-safe casserole dish with nonstick cooking spray. In a large grease-free bowl, combine the egg whites, cream of tartar and salt. Using an electric mixer on medium speed, whip until foamy. Gradually add the remaining 3 tablespoons of sugar and whip until the whites are medium-stiff but not dry. Using a whisk, fold about 1 cup of the whipped whites into the pumpkin base then fold the mixture into the remaining whites. Turn the mixture into the prepared casserole dish and smooth the top with a spatula.

Place the souffl é in a roasting pan and add hot water to come about one third of the way up the side of the casserole dish. Bake until well risen and fairly fi rm when lightly jiggled, about 35 to 45 minutes or until an instant-read thermometer inserted in the center reads about 150 degrees. Remove from oven and serve.

Nutrient Analysis Per Serving: 109 calories (none from fat), 0 g fat, 0 g saturated fat, 0 g trans fat, 1 mg cholesterol, 4 g protein, 68 mg carbohydrate, 2 g fi ber, 44 mg calcium.

Heart Smart®recipes courtesy of Heart Smart®. Heart Smart® is a registered trademark of the Edith and Benson Ford Heart & Vascular Institute at Henry Ford Hospital. To order a copy of the Heart Smart® Cookbook, Third Edition, please visit www.freep.com/bookstore or call 800.245.5082.

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