‘Tis the season to embrace the festive buzz—sipping, shopping, indulging in delightful treats, and celebrating with friends, clients, colleagues, and family. It’s also a time to give back, spread kindness, and savor moments of joy and connection.
Amidst the festivities, don’t forget to relax, unwind, and reflect. Ponder your dreams, set goals for the year ahead, and cherish the simple pleasures—like sitting by a cozy fire, basking in the glow of a white Christmas tree adorned with a pink ribbon.
This season, give yourself the gift of stillness. Take a moment to go within—to dream, to recharge. If you don’t carve out that time, life’s pace will whisk it away.
Let’s not let the rush overshadow what truly matters. Hug those you love, share smiles, and spread kindness. A simple smile or a warm touch can remind someone they’re seen, valued, and not alone.
From our family to yours, we wish you a holiday season filled with love, warmth, and cherished memories.
Debbi
With the season upon us, and holiday parties in full swing, it's time to bring out your favorite recipes. I do not cook, but once in a blue moon. But I do love my desserts during the holidays. Here are two of my favorites. Please send in yours, I'd love to feature in one of my upcoming newsletters. Food is meant to be shared.
This Mediterranean-inspired dessert is moist, fragrant, and perfectly balanced with a hint of citrus. It’s great for holiday gatherings or casual indulgence.
Ingredients
Dry Ingredients:
1 ¾ cups (220g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
Wet Ingredients:
1 cup (200g) granulated sugar
3 large eggs
¾ cup (180ml) extra-virgin olive oil (use a good quality fruity one for best flavor)
¾ cup (180ml) whole milk (or almond milk for dairy-free)
1 teaspoon pure vanilla extract
Zest of 1 orange or lemon (optional, but highly recommended)
Optional Topping:
Powdered sugar for dusting
Whipped cream or a dollop of Greek yogurt
Fresh berries or candied orange slices
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Whisk Wet Ingredients:
In a large bowl, whisk the sugar and eggs until pale and slightly thickened, about 1-2 minutes.
Slowly stream in the olive oil while whisking constantly to create a smooth emulsion.
Combine Wet and Dry Ingredients:
Add the vanilla and citrus zest to the wet mixture.
Alternately fold in the dry ingredients and milk, starting and ending with the dry ingredients. Mix just until combined—don’t overmix.
Bake the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust with powdered sugar before serving, and garnish with your choice of toppings. Or if you’d like a tangy-sweet topping, try this glaze.
Citrus Syrup Glaze for Olive Oil Cake
This syrup adds a tangy-sweet layer of flavor and a gorgeous glossy finish. Here's how to make it:
Ingredients
½ cup fresh orange juice (or a mix of orange and lemon juice for extra tang)
½ cup granulated sugar
Optional: 1 teaspoon orange zest for added flavor
Instructions
Combine Ingredients:
In a small saucepan, combine the orange juice and sugar.
Add orange zest if using for extra citrusy flavor.
Heat the Syrup:
Place the saucepan over medium heat and stir constantly until the sugar dissolves completely.
Let the syrup simmer gently for about 3-5 minutes until it thickens slightly.
Cool the Syrup:
Remove the syrup from the heat and let it cool for a few minutes. It should be slightly warm but not hot.
Glaze the Cake:
Place the cooled cake on a wire rack with a baking sheet underneath to catch any drips.
Slowly spoon or brush the syrup over the cake, allowing it to soak in. Repeat until the top and sides are evenly coated.
Finish and Serve:
Let the glaze set for about 10-15 minutes before serving.
Garnish with thin slices of candied orange, a sprinkle of powdered sugar, or fresh mint for a festive touch.
This syrup will not only make the cake look stunning but also infuse it with a burst of citrusy goodness. Would you like tips on making candied orange slices to complement the glaze?
This cake pairs wonderfully with a cup of tea, coffee, or a glass of dessert wine.
Pavlova, the dessert is named after Russian ballerina Anna Pavlova, who visited both Australia and New Zealand in the 1920s. It's unknown if it originated in Australia or New Zealand. It looks beautiful, and is a delicious gluten-free dessert. Our friend from Sydney makes it for us at Thanksgiving.
Prep Time20 minutes
Bake Time1 hour
Total Time1 hour 20 minutes
Ingredients
6 egg whites
1/8 tsp cream of tartar
1 1/2 cups [297g] sugar (extra fine)
2 tsp vanilla extract, divided
2 cups [480ml] heavy whipping cream
1 TBSP powdered sugar (optional)
2 cups [380g] berries or sliced fruit
1-2 tsp lemon zest (optional)
1 TBSP golden syrup (optional)
Instructions
Pre-heat oven to 250F/120C. Line a baking tray with parchment paper or a silpat mat.
If you don't have extra fine sugar, place granulated sugar in a food processor and pulse until sugar is extra fine. (This will ensure the sugar dissolves in the egg whites).
Pour egg whites into the bowl of a stand mixer with a whisk attachment. Beat on low until eggs become frothy. Add pinch of salt and 1 tsp vanilla extract.
Turn mixer to medium. Slowly add the sugar one tablespoon at a time. Beat until egg whites have formed stiff peaks and sugar has dissolved.
Add cream of tartar and mix for one more minute.
If you'd like to make meringue stars for decoration, add a couple spoonfuls of meringue to a piping bag fitted with a star tip. Pipe stars of varying sizes onto a Silpat mat or sheet of parchment.
Spoon the meringue onto a lined baking tray and shape into a tall round. Use a large spoon to create a well in the middle.
Bake for 1 hour or until firm. Turn the oven off, open the door a bit, and allow pavlova to cool.
While the pavlova is cooling, beat heavy whipping cream, powdered sugar (if using), and 1 tsp vanilla to stiff peaks. Wash and dry berries, sliced the fruit, and zest a lemon.
Once the pavlova has cooled, carefully place it on a cake plate, cover with whipped cream, and arrange berries and sliced fruit on top. Sprinkle lemon zest and a drizzle of golden syrup over the top. Serve immediately. Enjoy!
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Greystone Mansion, Beverly Hills | Greystone In The Movies: The Holiday
Sunday, December 15
Join us for a special holiday tour of Greystone with festive décor and a screening of the movie Check in opens at 3:00pm, tour and movie begin at 3:30pm $20 Beverly Hills residents, $25 non-residents
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