Chic at 60ish!

“Chic at 60ish” means both looking great when you go out, as well as living graciously at home. 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 beautiful table they feel your effort, thinking, “Wow! This is going to be great! Like getting dressed, it’s all in the details.

SETTING MY TABLE IS LIKE GETTING DRESSED, WHICH DISHES, WHICH GLASSES: Lighting my candles before guests sit down for dinner; renown hostess Aerin Lauder—I have all of her entertaining books—lighting candles on her holiday table

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: Oscar de la Renta (enchanting, the meaning of a gentleman), Carolina Herrera (at 80+, eternally the most elegant, the meaning of “a lady”), Anna Wintour (the ultimate icon), Jackie Kennedy Onassis (still no one like her), Ralph Lauren (still my go-to designer), Stella McCartney (so talented, always  politically correct & of course, full of Beatles gossip), Tom Ford (a modern Oscar de la Renta) Joan Rivers (how much do miss “Fashion Police?” and Princess Kate (always perfection, even in the most stressful of times).

MY FANTASY THANKSGIVING TABLE, WHO WOULD YOU INVITE TO YOURS? Notice Joan Rivers’ picture in the napkin ring! Limoges dishes, bought in Paris, soup bowls that look like cabbages, found in a catalogue

DIFFERENT OCCASION, DIFFERENT LOOK: Always incorporating old & new, black Lalique dishes, that were my mom’s, gold lay plates, Reed & Barton “18th Century,” my original wedding silver that I still use all the time; Ralph Lauren goblets; napkin rings that also serve as place cards, picked up in a local gift shop years ago

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, newscasters or movie & TV stars.

SETTING YOUR TABLE, SETTING THE MOOD: Another holiday table, candelabra from Home Grown in Haverford; red Venetian goblets that were my mother’s; Minton gold-rimmed china, my original wedding china

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.

ELLYN & OSCAR DE LA RENTA, THE MEANING OF “A GENTLEMAN,” IN EVERY WAY

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!!

NO NEED TO SPEND A FORTUNE: My mother’s tea set used for vases, I love to pick up whimsical items for my table when I spy them!

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. 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.

GAIL’S GORGEOUS TABLE: My dear friend Gail & her gorgeous Thanksgiving table—Gail has golden hands & makes her own tablecloths, I bought fabric & had the store make them for me!

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.

CINDY’S THANKSGIVING TABLE: My beautiful cousin Cindy & her beautiful table—she is a much better cook than I am, we are so grateful to be invited every year!

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—I thank her for having us every year, and my family thanks her—Cindy is a much better cook than I am!

GRATEFUL ON THANKSGIVING & EVERY DAY! My fabulous family, daughter Lauren, 5-1/2 year old granddaughter Margot, son Jonathan & son-in-law Steve—they light up my life every day!

Last, I will end where I began. In this Thanksgiving week, I am very grateful for my family—Lauren & her husband Steve, Jonathan, and my precious granddaughter Margot. Wishing each and every one of my readers a Happy Thanksgiving and warmest wishes for the holiday season—Ellyn Golder Saft

ps. My mom was a fabulous cook & baker & always made “The Frog/Commissary” carrot cake for Thanksgiving—one of my dad’s favorites, he’d often snitch a bite before it was served, leaving my mother throwing up her hands & laughing at once 🙂 Here’s the recipe—not easy, but super-delish & so worth the trouble (& calories!):

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.