Northshore Magazine

December 2015

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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134 | DECEMBER 2015 nshoremag.com pink, turquoise, lime green, and lemon yellow. GET OUTSIDE HELP: Renting tables, chairs, dishes, linens, and flat- ware lets you change up the décor each year and frees the host of clean- up duty. Instead of spending the night washing dishes, Sigman can be with her guests. For her party, Duffy enlists a bartender, DJ, servers pass- ing hors d'oeuvres, a driver who bus- ses guests from a parking lot down the street, chefs, and greeters who welcome each guest with a cocktail. "We want everybody to feel comfort- able and welcome," she says. WELCOME THE LATE- NIGHTERS AND OVERNIGHTERS: Duffy serves tomato soup and grilled cheese sandwiches at 2 or 3 a.m., "for the late-night revelers who are out dancing on my porch," she says. A backyard bonfire adds to the coziness. Sigman's overnight guests enjoy a casual Christmas morning brunch on a farmhouse Illustration by Julie McLaughlin in-depth LIVE table with a burlap runner and a fire roaring on the hearth. She serves ham, frittata, mimosas, and challah crème brûlée French toast in honor of her husband's Jewish heritage. And don't forget to have a good Bloody Mary mix on hand for the next morning, too, Manahan says. EMBRACE TRADITIONS AND CREATE NEW ONES For Haas, it's stringing popcorn and encouraging the kids to bring their homemade ornaments to hang on the tree each year. For Sigman and Take part in past traditions while creating new ones. tip: > 2 jiggers Belle de Brillet Pear Cognac > 1 jigger Saliza Amaretto > 1/2 jigger of freshly squeezed lemon juice Shake well with ice. Pour into a martini glass. Garnish with pear slice or cinnamon stick. GRAMMIE'S HOLIDAY PEAR MARTINI (From Diane Manahan) Makes one drink

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