Cork Ornaments

For the 2009 Laurens Festival of Trees, I decided to do a “Celebrate” Christmas tree. Started with a pencil alpine tree that we have at the store and did a light spray of white spray paint on it (to soften the green). I didn’t want it flocked. I have had great success with this in past trees and the color doesn’t change to a yellow-white.

Then took the collection of wine corks that I have and gave them a little “sparkle”. I took 2 inch jewelry pins that you can find at any hobby store and placed pearls and acrylic beads on it (yes, glass would have been pretty…but very expensive). On top of the cork then put an extremely small eyescrew on top and then threaded ribbon through it to hang it. I also made double and triple length cork ornaments.

The tree topper is made with champagne flutes wired to the top and filled the top up with them.

To add depth to the tree I added wine labels that I have been saving (using the Label Lifter) and tucked those into the tree.

Adding a few other touches and the tree was done!

CRAB DIP RECIPE

So many have been asking for the  CRAB DIP recipe that we served during our last Christmas Open House.  We are going to give you both recipes for the hot and cold dips.

 

COLD CRAB DIP

• one 8 ounce package of cream cheese, softened
• one cup grated cheddar cheese
• one cup sour cream
• half cup diced celery
• half pound crabmeat, chopped
• 3 tablespoons of dip mix

In a medium bowl, blend the cream cheese and sour cream.  Mix in the celery, dip mix, cheddar cheese, and crab.  Serve chilled.

 

HOT CRAB DIP

• one 8 ounce package of cream cheese and one 4 ounce package of cream cheese
• 5 tablespoons real mayonnaise
• 3 tablespoons of crab dip mix
• 6 ounces of crabmeat, chopped

Preheat over to 350 degrees.  In a medium bowl, combine the cream cheese, mayonnaise, crabmeat and crab dip mix.  Spread mixture into a 1 quart baking dish.  Bake for 30 minutes in the preheated oven.  Remove baked crab dip from oven and stir well.  Serve hot.  (We will skip the oven and put it into a microwave on medium power for 5 minutes (keep an eye on it)  then put it into our electric dip warmer so it stays warm during the entire party.)

*We use the imitation crabmeat instead of the real crabmeat due to many people have allergies to shell fish.  Can’t tell the difference!

 

Christmas Open House 2009

We just held our 2009 Christmas Open House on November 14th.  The weather was perfect…cool enough to think about Christmas but not so cold that you didn’t want to leave the house!

We had one of the larger open houses that we have held in recent years.  Over 250 people registered to win one of the 5 twenty dollar gift certificates.  Winners were Pam Lawman, Judy Shimon, Terry Ferguson, Caryl Dukes, and Jackie Hudson.

We had our refreshments in the backroom.  Aunt Mary did the baking that has created quite the raves.  We will be starting a “recipe corner” in our weekly e-newsletters (you can receive a free e-newsletter by e-mailing a request to julie@heartnhomeonline.com ).  Lots of chocolate and sweets were done by Aunt Mary.

Our other refreshments were featuring the gourmet food from Heart ‘n Home.  We believe in one-step entertaining.  Pickled Green Beans, Black Olive Tapenade, Gourmet Salsas, and so much more are a great pantry staple to have on hand for when company knocks on your door.

Our wine tasting was fabulous.  We featured sweeter wines with “wine as gifts” in mind.  People were surprised by their favorites.  But it helps when you buy wines from people who actually know the wines.

Our Christmas decor is wonderful.  Fresh green, glitter, and plaids highlight the shoppe.  We were able to purchase ornaments that were on sale…and we are passing the saving onto you!  We love the gazebo in its dazzling whites, silvers, and shimmering snowflakes.

We have a lot of events coming up for the holiday season.  Keep checking back for details!

“Fun With Wine” at the 2009 Clay County Fair

I love sharing my love and zest for wine to others.  My goal is to take the mystery out of wine so all can enjoy it.

When asked to speak at the 2009 Clay County Fair in the Creative Living Center I was thrilled.  I had given a speech a few years there before in another venue; but this seemed perfect!

I got there on Sunday, September 13 to set up.  Meeting me there was Bruce and Gayle Simons of Spencer.  They are part of the coordinating force in the Creative Living Center at the fair.  They know the ins-and-outs of the center and could assist me with any little question I had.

I began by setting up the laptop and Powerpoint along with the screen.  Next came out all the accessories that I like to speak about during the speech/demonstration.  I was done with plenty of time to spare and had a chance to talk to some people who were all ready sitting down ready for the speech.

I like to first start out by telling a little bit about myself and how I have gotten into the wonderful world of wine.  Then start talking about the basics of wine making and why wines look and taste different.  Next is the great accessories that come along with loving wine:  different openers, racks and storage, and of course taking the mystery out of glasses.  We also discuss how to open wine, temperatures of wine, and why certain things are done the way they are.

I then call up a person from the audience who really doesn’t like red wine but would like to.  I selected a gal that was a lot of fun.  We opened an Iowa red wine (I had permission to do this from the Clay County Fair) and I let her try the wine.  Her nose wrinkled, she shook her head, and declared that she didn’t like it.  This is when I begin to sweat!  I bravely pour the same red wine through a wine aerator and ask her to try it again.  I hold my breathe hoping that this works…you never know from person to person.  I slowly hand her the glass.  She sniffs it…looking at me like I am trying to trick her.  She takes a sip and her eyebrows lift in surprise.  She likes it!!!  She declares to rest of the audience that she likes it.  I go to reach for the little bit that is left in her glass as I am thanking her and she says “I’m drinking the rest!”.  This brought a round of laughter from the audience!

A little bit later we finish up the speech and invite questions.  There were quite a few.  Then everyone was invited to come up and try a little wine with the aerator.

I enjoyed getting to know the audience…they were wonderful!  And anytime I can talk to others about wine, well, it is a good day!

Decorating Trees for Macy’s

I, along with Amanda Gimbel, were commissioned to decorate trees for Macy’s store in Sioux Falls.   Not just some trees, but seven Christmas trees!

We began on a Monday morning at 6:00 am.  First on our mission; to fluff the trees.  What this means is you take each stem on each branch and lift and bend them to fill in empty spaces and make them look for realistic.  This took us two hours to do.

We were shown the moving shelves that held the boxes of Christmas merchandise.  It was a lot!  We both agreed to start with the two trees that have an arch between them.  We did not know that this was a tree that we were decorating…so it came as quite a surprise to both of us.  We looked at the merchandise sheet; figured out what was and wasn’t available to us…and began to work.  It was a tree full of traditional Christmas items; items that you think of when you say “Christmas”.  Red bells, fun garlands, reindeers, santas, bells…and so on.

Next was a religious tree that was opulent and gorgeous.  It was completely filled with ornaments all the way to the back of the trunk.  The topper was different pointsettias and angels.

Then was the Alaska tree that held stuffed animals, iced picks, silver onion grass, igloos, eskimos, and such.  It was done in hues of whites, creams, and silver.  Very nice.

Did a Winter Fun tree with ice skaters, pinecones, red cardinals, red beading, bulbs, and more.  There was quite a collection of ornaments and great to make it all look gorgeous.

The circus tree would be perfect for any kids room.  And the ornaments could be used as decoration for the room all year long.  Lions, giraffes, clowns, and more are in this tree.

The Santa tree featured santas, nutcrackers, sock monkeys, stockings, and mittens.  With probably 25 more different types of ornaments.

I loved decorating for Macy’s.  Their staff was accommodating and delightful.  Encouragement was given to us all throughout the day that made both Amanda and I work even harder for them!  Amanda and I left the store at 7:30 pm with only taking a 15 minute lunch break.  It was hard work.  But it was great to work with someone like Amanda and we just let our imagination soar!

Cheers,

Julie Wurr

SPEAKING AT THE CLAY COUNTY FAIR

I am so excited to announce that I will be a featured speaker at the 2009 Clay County Fair!

On Sunday, Septmeber 13th at 3:00 in the Creative Living Center you can find me there.  The subject is “Having Fun With Wine”.  It is to inform and to entertain.  You will learn basics of wine, receive recipes using wine, and what to do with bottles and corks when you are done! 

So join me at the 2009 Clay County Fair in Spencer, Iowa on Sunday the 12th!

Iowa State Fair Commercial Wine Judging

What a fantastic and wonderful experience I just had!  I accepted an offer to be on a panel of eight judges for the Iowa State Fair’s first ever Commercial Wine Judging.

The Superintendent of the Iowa Wine Commerical Competition is Barbara Rasko.  She is also the publisher of Make Mine Wine Magazine.  She did an excellent job of organizing this event.  Not only that…but she made the rest of us feel very at ease.  That is a talent that very few people have.

Walking into the room at 9:00 am on Saturday, August 1st was two nicely set tables with wine glasses set ready for flights of wine.  I was there early because of our three hour drive to get there.  I wanted to stretch and walk around before sitting again.  So I was at the door to meet people who came in to also judge.  Coming in the door was Dr. Barry Gump who is a professor of analytical Chemistry & Enology.  Dr. Gump is a VERY respected individual in the wine industry.  He was the leader of the table judging the white wines.

Next was our leader of the reds: Sandra Taylor, Certified Specialist of Wine.  She is extremely knowledgable in the world of wine and kept our table on task.  Also at our table was Pamela Henkel who is a wine consultant for the Traveling Vineyard.  Also was Brad Johnson who is a wine blogger, an amateur wine maker, extensive on his knowledge of wine, and all-around nice guy.

Our tables were set along with glasses of water and bread.  Our flights were poured and the judging began.  We each recorded our thoughts and then discussed the wines as a group and debated who deserved what medal (if any).  I learned so much from each person at the table.  It was a well balanced table of educated, experienced, and retail people that made each of us look at things a little differently.

We were able to experience three flights of wines.  There are some wines that stand out excellent in my mind.  But you can learn which ones won what at the Iowa State Fair or the Holiday issue of MAKE MINE WINE MAGAZINE (you can get a subscription at www.makeminewinemagazine.com ) or purchase an issue at Heart ‘n Home.  Iowa Public Television was also filming the judging process.  I am the gal in the green shirt!

I would like to thank everyone mentioned on a wonderful day and experience.  If you have any questions about the process…please feel free to comment and I will try to answer your questions!

Cheers,

Julie Wurr

Heart ‘n Home

Lined up...ready to be judged.

Lined up…ready to be judged.

Sangria Photo Shoot

Sunday was a very busy day outside of the store.  I was asked by Barbara Rasko (publisher of Make Mine Wine Magazine) to do an article about Sangria!  Would I ever!  My mind started churning and to-do lists were created.

I began to scout around our town where to do the event and looking for a photo opportunity for it.  I am one that actually needs to experience something before writing about it.  Then it dawned on me…my own backyard!  A few years ago my husband made an arbor out of old telelphone poles and growning on it is Engelman Ivy and Bittersweet.  Unfortunately with our daily schedules, the arbor was a little overgrown and lacking in care. 

So Sunday I began by chopping down and trimming up the growning vines.  Cleaned up the table and chairs.  Checked the twinkle lights underneath it.

Then began to make the rest of the Sangrias (3 in total) and the food to pair it with.  I then sent a mysterious text to friends that said “5:00.  My backyard.  Where solid colored clothes”.  And being troopers that they are…they all showed up with very little further explaination.

I won’t tell the three types of sangrias or the recipes.  You will have to wait until the issue of Make Mine Wine comes out in August to get the recipes.  But what I can tell you is it was a very enjoyable evening with good friends, good conversation, and good Sangria!

Cheers,

Julie Wurr

Heart ‘n Home

Summer Wine Splash Drink

I love summer and all the tastes that belong to it.  Fresh fruits, lemonade stands, and of course great wines.  When I want a wine in the summer just to put my feet up at the end of the day and relax…I usually go for a semi-sweet white.  One that I don’t need to concentrate on…just sip away and let the worries of the day slip right past me.

Recently I came up with a drink that I simply enjoy.  It includes all three flavors of summer to me: fruit, wine, and lemonade.  Here is the recipe:

SUMMER SPLASH

• 12 ounce glass full of ice
• 1 shot of peach schnapps
• 1 shot of semi-sweet white wine (Hawkeye Gold of Madison County is excellent for this!)
• top it off with a splash of lemonade

Stir and enjoy!  – I actually like this put into a cocktail shaker with ice and shook instead of stirred.

I recently this drink recipe over to a pub and had him put it to the test.  Most women who prefer a sweeter drink absolutely loved this drink!

So give it a try, put your feet up, and drink to me!

Cheers,

Julie Wurr

A New Use for the Stainless Steel Brie Baker

Just got down making supper on the grill tonight. Started with Porterhouse Steaks that were marinated in a Balsamic dressing all day long. Put them on a low heat and let them cook long and slow.

We have at the store a stainless steel brie baker made to be used on the grill to heat brie cheese. But I tried something different tonight. I put in dipping oil of garlic oil in the bottom of the pan and added fresh mushrooms, green onions, green peppers, and tomatoes. Put it into the brie baker and sat it in the back of the grill with the steaks.

It turned out wonderful! Next time I will probably start the vegetables a little sooner…but it was still tasty! I also did wheat pasta with a simple butter topping which some of the guests ate by itself (as you would a potato) or added the vegetables on top.

We had a simple merlot with our supper and sat around afterwards drinking a pinot grigio and visited for over an hour. What a great time for a drizzly, rainy evening.

Cheers,
Julie Wurr
Heart ‘n Home