Victoria Holiday Bliss 2020

editor’s letter

Dear Friends After our December wedding, my husband and I began collecting silver sleigh bells inscribed with the date of our anniversary. These sterling keepsakes ring out cheerful greetings this time of year—their delicate tinkling heralding the arrival of Christmas and their gleaming visage serving as the key element in our Yuletide décor. In this special Victoria Classics issue, we celebrate the colors of the season. It brings such joy to see how homeowners convey their unique personalities and passions through curating lovely interiors and then adding festive adornments. Along with the timeless combinations shared in Tidings of Red & Green on page 9 and Gilded Splendor on page 81, discover alternative schemes, including the whisper-soft pastels showcased in A Gentle Glow on page 43. Dressed in a variety of shades, these…

in grand victorian spirit

the joy of gathering

The bright colors and charming patterns synonymous with tableware and home décor company Vietri began with a dream. In May 1983, sisters Susan and Frances happily accompanied their mother, Lee Gravely, on a much-anticipated journey. Less than a decade prior to their family excursion, Lee had clipped an article about the luxurious San Pietro Hotel in Positano, located along Italy’s breathtaking Amalfi Coast. Envisioning a trip to the magical destination and careful planning eventually saw the three dining at the hotel. Captivated by the restaurant’s colorful dinnerware, they set off for the nearby town of Vietri sul Mareto meet the artisans. An immediate friendship developed among the three Southern women and the Italian craftspersons whose work they had admired. The Gravelys returned home with a hodgepodge of handmade pieces featuring pastoral…

recipe

Flourless Chocolate Cake with Chestnut Cream Diplomat Makes 1 (8-inch) cake 2½ (4-ounce) bars semisweet chocolate, chopped1 cup unsalted butter, diced1½ cups granulated sugar½ cup prepared chestnut cream*6 large eggs2 teaspoons vanilla extract¼ teaspoon ground cinnamon¼ teaspoon salt½ cup unsweetened cocoa powder, sifted4 cups Chestnut Cream Diplomat (recipe follows)Garnish: fresh cherries, grated chocolate 1. Preheat oven to 375°. Coat an 8-inch round cake pan with baking spray; line bottom of pan with parchment round, and coat again. 2. In a medium heatproof bowl, combine chocolate and butter. Set bowl over a pan of simmering water, being careful not to let bowl touch surface of water. Cook over medium heat, whisking until melted and smooth. Remove from heat. Add sugar, chestnut cream, and eggs, whisking until combined. Add vanilla extract, cinnamon, salt, and cocoa powder,…

christmas in the clouds

Built in 1906 for the first permanent, year-round resident of this scenic mountaintop community, the beautiful sandstone house had all but lost its luster when Lisa and Scott Maclellan purchased it at auction in 2009. The once-grand structure had been converted to apartments in the 1930s and required a two-year renovation to restore it to its former glory. Terry Barker, senior partner of River Street Architecture, helped the couple turn an empty shell into a breathtaking residence, complete with Corinthian columns, a second-floor balustrade, and a circular staircase. Furnishing the home was a true labor of love for Lisa, who made all the design choices. She searched the country for the carved marble mantels, period mirrors, and exquisite chandeliers that give the mansion its French flavor. The dining room chairs are…

recipe

Crêpe Cake with Coconut Filling Makes 1 (8-inch) cake 9 large eggs, room temperature and lightly beaten1¼ cups half-and-half1¼ cups coconut milk2 teaspoons vanilla extract1½ teaspoons coconut extract2¼ cups all-purpose flour½ cup granulated sugar1½ teaspoons salt9 tablespoons unsalted butter, melted and cooled, dividedCoconut Filling (recipe follows)Garnish: confectioners’ sugar, coconut curls 1. In the container of a blender, place eggs, half-and-half, coconut milk, vanilla extract, coconut extract, flour, granulared sugar, and salt; process until combined. Strain mixture through a fine-mesh sieve into a bowl; discard solids. Cover and refrigerate for at least 30 minutes. 2. Heat an 8-inch nonstick skillet over medium heat. Add 1 to 2 tablespoons melted butter to coat bottom of pan. Spoon ⅓ cup batter into skillet; cook for 45 seconds to 1 minute. Using a spatula, loosen crêpe, and carefully…