Chic at 60ish!

“Chic @60ish” means both looking great when you go out and living graciously as well. I love to entertain and have people in my home—to me, setting the table is like getting dressed! Dishes. Glasses. Flowers. Each element combines to enhance the beauty of your table and the warmth of your holiday. When guests come to a wonderful table they feel your effort, thinking, “Wow! This is going to be great!”

I HAVE DISHES LIKE I HAVE DRESSES! To me, setting the table is like getting dressed, choosing just the right setting for each occasion

I am very thankful to be invited to my cousin Cindy’s for Thanksgiving—and though I’m not cooking or setting my own table for the holiday, I thought it would be fun to set my table for a “Fashion Fantasy Thanksgiving Dinner.” My guests comprise my favorite fashion icons; some alive and fabulous, some gone to fashion heaven, but it’s MY fantasy! Here’s my guest list: Oscar de la Renta (enchanting, the meaning of a gentleman), Carolina Herrera (eternally the most elegant, the meaning of a lady), Anna Wintour (the ultimate icon), Jackie Kennedy Onassis (still no one like her), Ralph Lauren (always my go-to guy), Bill Blass (the most witty, charming, handsome and oh-so-nice), Tom Ford (a modern Oscar de la Renta) Joan Rivers (how much do we miss “Fashion Police?”) and Amal Clooney (super smart, super stunning, always perfect).

MY FASHION THANKSGIVING: Jackie & Joan, two of the fantasy guests at my “Fashion Thanksgiving Table!”

I have done this before, but my “dream guests” change from year to year. Who would be at your fantasy table? If things get quiet, this is a fun Thanksgiving table conversation—of course, you can also use sports figures, authors, newscasters or film & TV stars.

AMAZING AMAL CLOONEY: Another fashion icon & one of my “dream guests!”

Setting my table, I reflect on how lucky I’ve been to have met and interviewed many of these icons through the years. As is often the case, the bigger they are, the nicer they are. Warm, engaging, and fun—you leave each one beaming, they make you feel like a friend. Also traits of a good host.

THE LEGENDARY OSCAR DE LA RENTA: The meaning of a “gentleman,” charming, witty, warm & of course one of the greatest designers of all time

Years ago I was privileged to interview the late great Oscar de la Renta, renown as a phenomenal host in his homes in Manhattan, Connecticut, and the Dominican Republic. He was about to jet off to the Dominican to throw a party for his eldest sister (he had seven), and we talked about making great parties, agreeing on the mix of guests, food and drink, music, and décor all combining for a perfect event. Like me, very much a family person, he loved when I told him that for holidays, I try to use something from everyone who is no longer here, so in a way they’re present at the table. Imagine me giving an idea to Oscar!!

SOMETHING SPECIAL: Look for whimsical pieces to make the table your own, notice Joan Rivers’ picture in the napkin ring

I also collect items for my table wherever I go—and they do not need to be expensive. I often fill my mother’s silver tea set with flowers, and have picked up additional pretty teapots, creamers and sugars at flea markets. One day I will take that flower arranging course; until then, I often take my vases to Longstems in Merion, longstems.com, where Keith creates masterpieces worthy of a Renoir painting.

I spied my soup bowls—in the shape of an eggplant—in a catalog years ago. My napkin rings—resembling a man’s pocket watch—were spotted in a little gift shop near my home on the Main Line. Always keep your eye open for something whimsical and fun.

THE MEANING OF “FRIENDSGIVING:” My dear friend Gail Singer’s gorgeous Thanksgiving table; she has golden hands, not only creating the perfect place settings for every occasion, but can also make her own tablecloths

Tablecloths and place mats? Linens are extremely costly; years ago I was making a party for my husband and needed matching cloths to create a huge “T” with two long banquet tables. A friend and I spent an afternoon in the fabric shops on 4^th Street in South Philadelphia, finding exactly what I needed at a very reasonable price. Most shops will make a cloth for you in just a few days, or perhaps you’re talented like my dear friend Gail, who is good with a sewing machine and makes her own. This is a fabulous DIY project you’ll enjoy for many occasions to come.

THANKSGIVING CHIC: My cousin Cindy’s exquisite table–mixing old & new–in fashion or tabletop, black & white is always right!

Last, I will end where I began. In this Thanksgiving week, I am very grateful for my family—my daughter Lauren & her husband Steve, my son Jonathan, and my precious granddaughter Margot—as well as extended family. I am an only child and my cousins are more like sisters. My cousin Cindy also loves to set a gorgeous table, using beautiful things from her mom as well as her own special pieces —we share this passion!

GRATEFUL FOR MY CHERISHED FAMILY: My cousin Cindy & me–I am thankful for her everyday, but especially on Thanksgiving–she’s a much better cook than I am!

I thank her for having us every year, and my family thanks her—Cindy is a great cook! Wishing each and every one of my readers a Happy Thanksgiving and warmest wishes for the holiday season—Ellyn Golder Saft

ps. Though I am not a terrific cook–and certainly not a baker–I surely enjoy all the delish delights the holiday brings. My mother always made The Frog/Commissary carrot cake for Thanksgiving–still one of my favorite things. Enjoy!

THE FROG/COMMISSARY CARROT CAKE RECIPE

Do Ahead This cake is most easily made if you start it at least a day ahead, since the filling, for one thing, is best left to chill overnight. In fact, the different components can all be made even several days in advance and stored separately until you are ready to assemble the cake.

Pecan Cream Filling

1 1/2 cups sugar
1/4 cup flour
3/4 teaspoon salt
1 1/2 cups heavy cream
6 ounces (3/4 cup) unsalted butter
1 1/4 cups chopped pecans
2 teaspoons vanilla extract

Carrot Cake

1 1/4 cups corn oil
2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
4 cups grated carrots (about a 1-pound bag)
1 cup chopped pecans
1 cup raisins

Cream Cheese Frosting

8 ounces soft unsalted butter
8 ounces soft cream cheese
1-pound box of powdered sugar
1 teaspoon vanilla extract

Assembly

4 ounces shredded, sweetened coconut (1 1/2 cups)
1 Make the filling: In a heavy saucepan, blend well the sugar, flour, and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over low heat until the butter has melted, then let simmer 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool completely and then refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
2 Make the cake: Preheat the oven to 350°. Have ready a greased and floured 10″ tube cake pan. In a large bowl, whisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright in the pan on a cooling rack. If you are not using the cake that day, it can be removed from the pan, wrapped well in plastic wrap and stored at room temper­ature.
3 Make the frosting: Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If too soft to spread, chill a bit. Refrigerate if not using imme­diately, but bring to a spreadable temperature before using.
4 Assemble the cake. Preheat the oven to 300°. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and frosting at a spreadable consistency. Loosen the cake in its pan and invert onto a serving plate. With a long serrated knife, carefully split the cake into 3 horizontal layers. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the toasted coconut onto the sides of the cake. Then decorate the top of the cake with green and orange icing piped through a 1/16” wide, plain pastry tube to resemble little carrots. Serve the cake at room temperature.