Ambassador Tips and Recipes
Do you read your Ambassador magazine cover to cover? Now, you can find even more recipes, entertaining ideas, and fascinating stories here. This is your spot to find more details when the printed Ambassador mentions finding more information online. Enjoy!Download the latest Ambassador here
Create a Beautiful Wreath from Recycled Ribbons
Most of us faithfully save ribbons from year to year, but how many do we actually reuse? Here's a very smart repurposing idea: make a ribbon wreath. Coordinate colors of the ribbons to match your decorating theme or home interior—it's fun and a great project for the family!
Note: See this wreath in the Oak Sitting Room for Christmas 2009.
Materials
14" straw or Styrofoam wreath form found at floral and craft stores Around 12 yards each of four different but coordinating ribbons of varying widths and textures chenille stem to make the hanger found at craft stores, looks like a pipe cleaner 50 to 75 fern pins found at floral and craft stores, looks like a long staple or hairpin.
Instructions
Wrap the entire wreath form with a wider and simpler length of ribbon. Attach one end of the ribbon to the back of the form with two of the fern pins pushed at a slight angle through the ribbon and into the form to secure. Then tightly spiral the ribbon, overlapping slightly, and continue to wrap the form to cover attaching the end with two more of the fern pins, securing tightly.
Twist the chenille stem around the wreath to form a hanger. Then create several bows of various ribbons, with the loops being about the same size. Leave the tie ends as single “tails” and cut the loose ends into a swallow tail. You may also create single loops and tails to fill in between bows. Pin the bows and loops and tails onto the covered wreath form with the fern pins, pushing the pins through the center point of the bow or end of the loop and tail.
Continue adding bows and loops and tails until all but the back surface of the wreath form is covered. The closer the bows, the fuller and fluffier the wreath will appear, but don't crowd them so much that the wreath looks stiff and tight. Hang your wreath indoors unless you have used weatherproof ribbons.
Recreate a Favorite Family Recipe
Former Biltmore cook Ellen Johnson recalled in an oral history that George Vanderbilt loved turkey. Try your hand at his favorite recipe for turkey and cornbread stuffing! Turkey Recipe
More Recipes From Our 2009 Holiday Ambassador
Olive Tapenade
Ingredients
- 1 cup Kalamata olives
- 1 large garlic clove
- 1 Tbsp. pine nuts
- 2 anchovies
- 1 tsp. olive oil
- 1 Tbsp. roasted red peppers
- 1 tsp. lemon juice
- 1 Tbsp. chopped parsley
Method
Combine all ingredients in a food processor and puree until smooth but still textured, scraping down sides of food processor during process to incorporate all the ingredients Cover and refrigerate until needed. Serve by itself or with grilled bread or crackers. Serves 4–6 people.
Black Walnut/Brown Sugar Cake
Ingredients
- 1 lb. box light brown sugar
- 1 cup white sugar
- 3 sticks butter
- 5 eggs
- 1 cup milk
- 3 cups flour
- 1/2 tsp. baking powder
- 1 Tbsp. vanilla
- 1 cup black walnuts
Method
Cream butter and sugars; add eggs one at a time. Alternately add milk and dry mixture, then add vanilla and nuts. Grease and flour a tube pan. Bake at 325 degrees for 1 1/2 hours (be sure to test with a straw before taking out of the oven.)
Pecan Crusted Catfish
Ingredients
- Five pounds catfish
- 1 cup onions
- 1/2 cup celery
- 1/4 cup parsley
- 3/4 cup mayonnaise
- Tbsp. Dijon mustard
- 7 whole eggs
- Bread crumbs to bind
- 3/4 Tbsp. Old Bay seasoning
- 1/2 Tbsp. Kosher salt
- 1tsp. cayenne pepper
- 1-2 pounds pecans, finely chopped
- Canola Oil for frying
Method
Cook catfish until it flakes apart; let cool. Dice onions, celery, and parsley, add other ingredients, and mix with catfish; reserve bread crumbs to bind. Add bread crumbs if necessary. Shape into cakes and roll in pecans. Heat oil to 350 degrees, sauté cakes until golden brown on both sides. Serve with peach compote. Makes 20 each; 5 to 6 oz cakes.
Compote
Ingredients
- 6 Tbsp. butter
- 7 pickled peaches
- 2 cups Vidalia onions
- 4 Tbsp. sugar or liquid from peaches
- 2 Tbsp. Canola oil
- 4 Tbsp. white wine
- 1/4 cup chicken broth
Method
Melt butter in heavy skillet over medium high heat. Dice peaches and julienne onions. Add oil, onions, peaches, and sugar. Cook, stirring, until lightly brown (10 minutes or more.) Reduce heat, add wine and broth. Simmer until thickened; about 30 minutes. Serve with cakes.