Christmas Wishes from Edith Posted on December 24, 2012 at 12:00 am.Written by Karina Hux On Christmas Eve of 1895, George Vanderbilt opened the doors of Biltmore House to welcome family and friends into his home for the first official time. The following day he invited the estate’s many employees and their children into the Banquet Hall where they found a space filled with music, sweet treats and an enormous tree sparkling with lights and laden with gifts for all. In 1898, Mr. Vanderbilt was joined in passing out the presents by his new bride Edith, who was elated with the festive tradition and continued on each year thereafter finding new ways to share the joy of this season. Edith’s good friend Anna Wheeler, the wife of the estate’s veterinarian, often helped the Vanderbilts organize exceptional holiday events such as theatrical readings of Dickens’ A Christmas Carol for estate employees. In an unpublished memoir, Anna reflected back on these special times and the many ways in which Edith carried the true spirit of Christmas year-round. [Her] work among the mountaineers [and] the charm of her personality soon made her a friend of all who were fortunate enough to know her…. celebrations … were held in the banqueting hall of Biltmore House…. The brilliant tree, in its magnificent setting, the faces of those surrounding it, and the beautiful and gracious hostess are never to be forgotten. A decade after George Vanderbilt’s death, Edith remarried, settling in Rhode Island and Washington, DC with her husband Senator Peter Gerry. She dedicated much of her time to political endeavors, particularly to supporting those serving in the military and to promoting literacy and educational efforts. And though she did not reside at Biltmore full-time, it’s touching to know that she, too, never forgot. Nestled snugly among papers in our archives are many decades of holiday greetings sent between the former Mrs. Vanderbilt and estate superintendent Chauncey Beadle. Edith wrote year after year sending her love and best Christmas wishes to those living and working on the estate. To me, the century-old holiday traditions here illustrate how deeply the Vanderbilts treasured family and community. Telegram after telegram in our archives serve as tokens of recognition that Biltmore was home for Edith Vanderbilt.. .and that this timeless, magical place was never far from her heart at Christmas-time. Just as Edith wrote to those she held dear, we send you Best Wishes for Christmas and the New Year!
Pellegrini Bedding Collection Posted on December 22, 2012 at 12:00 am.Written by Karina Hux Artistic inspiration Make a dramatic statement in rich cotton damask with our Pellegrini Bedding, drawn from the warm red tones in the Biltmore House Library and Giovanni Pellegrini’s The Chariot of Aurora ceiling painting soaring overhead. “The Chariot of Aurora” ceiling painting in the Biltmore House Library Historical note: Pellegrini’s The Chariot of Aurora originally graced the ceiling of the Pisani Palace in Venice, and is one of very few of his works still in existence today. Find the entire Pellegrini Bedding Collection at Belk here.
Expect the Unexpected from Sweeter White Wines Posted on December 21, 2012 at 12:00 am.Written by Chad Evans If you think sweeter white wines only go with desserts, I challenge you to think again. We handcraft Biltmore wines to appeal to many tastes, from beginner to enthusiast. Our sweeter whites, including Biltmore Estate® Limited Release Chenin Blanc, Biltmore Estate® Riesling, Biltmore® Century Sweet White Wine, and Pas de Deux® Sec, are surprisingly food-friendly and provide great options for pairing with a wide range of cuisine. What makes a wine sweeter? Grapes ripening in Biltmore’s vineyard So…wine is made from grapes and grapes are sweet, right? What else is there to know? Plenty! If you think that wine is nothing more than grape juice that sits in a barrel for a while, let me help you understand the process: Grapes produce natural sugar, and depending on the varietal—and the growing season—the level can vary quite a bit. The yeast produced during fermentation converts the sugar in the grapes into alcohol. If we let this process continue until its natural end, it results in a dryer wine with a lower sugar level, like a Chardonnay. To create sweeter wines, we must either add sugar to the dryer wine or interrupt the fermentation process before all the sugar is converted. There are several ways to do this: Get the yeast out of the wine so that more residual sugar remains Kill the yeast within the fermenting wine Start with a high-sugar grape so that the yeast can’t convert all the sweetness before it dies. (Yeast is a living organism.) Unexpected pairing suggestions Pair spicy Cajun or Asian shrimp dishes with some of our sweeter white wines. Because sweeter white wines often have a good amount of acidity to complement their higher sugar levels, they can stand up to spicier foods than you might expect. Our semi-sweet Biltmore Estate® Riesling is a great complement for the hot peppers and cilantro that characterize many Thai dishes, while Chinese and Vietnamese food–especially sweet and sour dishes–are excellent with our nicely balanced Biltmore® Century Sweet White Wine. Don’t overlook unexpected dessert pairings, either. Banana pudding is perfect with our Biltmore Estate® Limited Release Chenin Blanc—this medium-sweet, fresh and crisp wine enlivens the heavier vanilla and fruit flavors of this traditional Southern favorite. Let something sweet bubble up! In the mood to enjoy the slightly sweeter side of bubbly, as well? We suggest our Pas de Deux® Sec with foods ranging from fresh fruit to Cajun spiced shrimp. Try it for your next light brunch and you’ll have your guests raising a toast to your good taste! Tips Peanut Butter Yule Log or “Buche de Noel” is a decadent dessert for the season–especially when paired with Biltmore Estate Riesling! Sweeter white wines can be surprisingly food-friendly and bring out the flavors in many spicy dishes. Be sure to chill sweeter white wines appropriately so that you can enjoy them at their best. Too cold and you lose a lot of taste; too warm and the wine seems overly sweet and strong. Serve between 39 and 50 degrees, depending on the varietal. If serving sweeter wines with dessert, the wine should be a bit sweeter than the dessert itself.
New Year’s Eve: Turn up the Sparkle! Posted on December 21, 2012 at 12:00 am.Written by Heather Angel Your holiday table may not be as large as the one in the Banquet Hall of Biltmore House in Asheville, NC, but don’t let that stop you from creating a memorable and sparkly setting for your New Year’s Eve celebrations at home. Banquet Hall table set for “A Vanderbilt House Party” exhibition in 2019. Our Biltmore Floral designers are experts in creating shine and polish for all types of events, but especially for New Year’s Eve celebrations around the table. Here are six ideas for creating Biltmore-inspired decor for your New Year’s Eve celebrations: Take a look around your home to see what kinds of everyday objects you can transform into extraordinary elements. You’d be surprised by what you can do with what you already have, such as sparkling ornaments from your Christmas tree, candles, glass vases, and the like. Of course, if you come up short, a trip to the local crafts store may be necessary.Start with table linens to build a base for your centerpiece. Layer your linens, starting with a tablecloth; then add an overlay, and finish with a runner. Build texture by mixing solid colors, metallics, and elegant prints.If you don’t have them on hand, you can purchase oversized martini or Champagne glasses, or vases for the centerpiece. If room permits, use three different heights and add some tulips to each glass, letting them spill over the edge. Acrylic gems added to the water in the vases will create a sparkling effect.Another centerpiece idea is to use one or several clear glass vases that are varying in height and fill each vase with water pearls and LED submersible lights (available at any craft store). Metallic twigs in each vase will add extra sparkle to the table.Don’t forget candlelight! If you have room, use a variety of sizes: pillars, candlesticks, and votives. The more, the better! At the base of your vases and candles, add oversized gems or crystals to reflect the light. For a more whimsical look, add a variety of clocks so you can watch the countdown to the New Year.Most importantly, remember to have fun and don’t hold back on your creativity. Sparkling ornaments from your Christmas tree can be repurposed for creating a sparkling tablescape. We hope these ideas from Biltmore’s floral experts help make your New Year’s decor and tablescapes sparkle!
Orange Tree Centerpieces from Biltmore House Breakfast Room Posted on December 12, 2012 at 12:00 am.Written by Jean Sexton These vibrant centerpieces bring a hint of traditional elegance and timeless style to your holiday table or buffet, just as they do for the Breakfast Room in Biltmore House. Molly Hensley, Biltmore Floral Designer, gives us some of her insight: We chose oranges to compliment and draw attention to the two Renoir paintings—Young Algerian Girl and Child with an Orange—that hang in the room. To add a bit more texture and richness to the look, place the finished centerpiece on a decorative flat plate or a raised cake stand. We chose Cake Stands from Belk’s Biltmore for Your Home Collection to give our centerpieces an extra bit of height plus a hint of metallic silver detailing. Materials needed Hot glueWooden floral picksSmall knifeArtificial oranges (amount needed depends on size of centerpiece you want to create)Artificial leaves, orange blossomsRibbon (optional) Assembling the centerpiece If using ribbon in your design, wrap the ribbon once around the orange and attach it with hot glue. Do this with all oranges you are using for the centerpieces. We used a bright citrus green ribbon for a seasonal pop of color against the oranges. Lay out a first layer or base of oranges in a circular/wreath-type pattern on your work surface. Make a small hole on opposite sides of each orange, insert a wooden pick* in the hole, and use the pick to attach each orange to the next. For extra support, fill the hole with hot glue before inserting a pick. Work with care and protect your hands from hot glue! *Note: depending on the size of your picks, you may need to cut them so all oranges rest flush against each other once picks are inserted. Once the base is completely dry, begin building the rest of the centerpiece in a “pyramid” fashion. Using hot glue, affix the oranges on the top part of the base where the picked oranges attach. Continue building upward, gradually decreasing the amount of oranges you are using. This can be accomplished by affixing the oranges slightly to the back of the layer you are attaching it to (almost in a stair step manner). When the desired height is reached, put the last orange on the very top with a bow attached. To fill in open spaces, glue an assortment of leaves or orange blossoms in the gap. Make the look your own Consider using limes rather than oranges, or rich, red apples to enhance your holiday décor.
Easy Ribbon Wreath for the Holidays Posted on December 10, 2012 at 12:00 am.Written by Karina Hux This is a favorite decorating project around here! A ribbon wreath is an easy and inexpensive project for the holidays. It is a great way to repurpose ribbons from past celebrations, making an elegant decoration for that special spot in your home. Coordinate colors with your Christmas theme or with your home’s interior to create a festive and stylish seasonal design. Have fun and be creative. This is also a great project for kids. They just need supervision with the push pins! You will need: A straw or Styrofoam wreath form found at floral and craft stores. We used 14” for these instructions, but you can increase or decrease to your preference. Around 12 yards each of 4 different but coordinating ribbons of varying widths and textures. A chenille stem to make the hanger, found at craft stores, looks like a pipe cleaner. About 50 to 75 fern pins, found at floral and craft stores, looks like a long staple. Instructions: First 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. Next, twist the chenille stem (or pipe cleaner) around the wreath to form a hanger. Now, 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 at an angle or with a “v” notch. 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. 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. Helpful Tip: Be sure to hang your wreath indoors unless you have used weatherproof ribbons.
Easy Appetizer for Holiday Entertaining Posted on December 7, 2012 at 12:00 am.Written by Karina Hux Easy Appetizer for Holiday Entertaining: Nut-Crusted Brie with Cherry Chutney The winter holidays are here, and the calendar is filled with dates for entertaining family and friends. Spending time with your guests is your priority, so you don’t want to spend all your time in the kitchen! Impress your guests with recipes that are easy to prepare, like our Nut-Crusted Brie with Cherry Chutney. We recommend enjoying this delicious dish with Biltmore Estate® Blanc de Blancs sparkling wine. Brie Ingredients 1 cup almonds, lightly crushed ¼ cup walnuts, lightly crushed ¼ cup pecans, lightly crushed 1 (2-pound) wheel of Brie Cheese 3 eggs, lightly beaten 1 cup heavy cream Cherry Chutney French baguette slices, toasted Cherry Chutney Ingredients 1 pound dried cherries 2 cups orange juice 2 tablespoons red wine vinegar ½ cup fresh ginger, grated 1 teaspoon whole coriander seeds 1¼ cups sugar Brie Method Preheat oven to 350ºF. Mix almonds, walnuts, and pecans in a small bowl. Whisk the eggs and cream together in a seperate bowl. Using a pastry brush, apply egg mixture to cheese and then coat with the nuts. Place in a baking pan and bake until the cheese is softened and the nuts are golden brown, about 15-20 minutes. Place the cheese on heated plates. Serves 6. Cherry Chutney Method Combine the dried cherries, orange juice, and vinegar in a saucepan. Add the ginger, coriander seeds, and sugar; mix well. Bring to a boil and reduce the heat. Cook to a syrupy consistency, stirring constantly. To Serve Cut the Brie cheese into desired portions and place on heated plates. Spoon Cherry Chutney over the cheese and around the edges of the plates. Serve with slices of toasted French baguette. Serves 6-8.
George Vanderbilt's Special Christmas Gift Posted on December 7, 2012 at 12:00 am.Written by Karina Hux In the days around Christmas 1897, George Vanderbilt was travelling abroad preparing for a trip to India with his good friend, William B. Osgood Field. By late December, they had taken up residence in Paris and were staying at the Hotel Bristol. William wrote his mother fascinating letters detailing their days, but it is particularly interesting to see that the two travelling bachelors were also spending quite a bit a time with a certain young woman, Edith Stuyvesant Dresser. Though George was quite secretive about his intentions, Edith had clearly caught his eye. Edith, for her part, must have been receptive to his attentions as she had invited George and William, as well as some other friends, to the apartment she shared with her sister Susan to dine on Christmas day. On Christmas Eve, William surreptitiously snagged one of George’s socks, tucking a small calendar for his writing case into the toe. The stocking was filled with thoughtful tokens and toys that Edith and her governess had picked up on the Parisian boulevards. In went an almanac and a small book of poetry and a newly-published volume of Quo Vadis by Henryk Sienkiewicz. George was presented with the overflowing stocking as a surprise at breakfast on Christmas morning. Books were, of course, the perfect gift for George Vanderbilt. George, in fact, presented his friend William with a beautiful copy of Keats at that same festive breakfast. But could it be that this volume of Quo Vadis was an expression of a secret Christmas wish from Edith? Set in ancient Rome, the Nobel-prize winning novel tells the love story of a young Christian woman and an aristocratic imperial officer. The underlying narrative contrasts the opulent and decadent culture of the wealthy Roman elite with the rewards found by those who seek a simpler lifestyle, embrace altruism and the spiritual power of Christian faith. We will never know for sure… but, to me, it’s quite telling that George’s running list of “Books I Have Read” documents that he was reading this copy of Quo Vadis later that year, during his honeymoon, with his new bride Edith by his side.
68 Trees in One House? Of Course! Posted on December 4, 2012 at 12:00 am.Written by Karina Hux Wondering what it takes to decorate Biltmore for the holidays? It’s a study in arithmetic and herculean effort. Biltmore House and all of the buildings around the estate command a team experienced in wrangling trees, lights, candles, ornaments, poinsettias, wreaths, kissing balls, garlands, ribbons and bows – though not necessarily in that order. Read on, and just for fun, keep your calculator handy. Trees We use a combination of fresh cut Fraser firs and artificial trees for fire safety and protection of the collection in Biltmore House. We also use live nursery plants in the various areas of the house. • The 2012 celebration boasts 68 Christmas trees inside Biltmore House – the most ever on record! • The largest tree inside Biltmore House is the 35-foot-tall Fraser fir in the Banquet Hall. • A lighted 65-foot-tall Norway spruce anchors the front lawn of Biltmore House. • A total of 55 additional decorated Christmas trees are located across the estate, including the Winery, Inn on Biltmore Estate, Antler Hill Village and our restaurants. Lights and candles There are around 30,000 lights in Biltmore House, with around 125 candles. About 125,000 mini lights twinkle around the estate. Around 45,000 lights illuminate the Front Lawn tree in front of the house, and “up” lighting accents the poplar trees lining the front lawn. Three hundred luminaries line the driveway and Esplanade in front of Biltmore House. Ornaments We use 500 wrapped gift boxes, 500 ornaments and 500 electric lights to decorate the Banquet Hall Tree. We use around 12,000 ornaments on the other trees inside Biltmore House, and that many again around the estate, for a total of 25,000 or more. Poinsettias and other blooming plants We use mostly red poinsettias with some white and a few marbled and pink. In total, we place around 1,000 blooming plants throughout Biltmore House along with several hundred more in the other estate facilities. Wreaths Our wreaths are made of fresh white pine, Fraser fir, boxwood, holly or artificial bases decorated with dried flowers, silk flowers and other ornamentation. We place 360 fresh wreaths and sprays around the estate during the season, along with 130 artificial or silk. Kissing Balls Around 130 are made of white pine and Fraser fir, placed all across the estate through the season. Garlands Fresh garlands are made of white pine and Fraser fir. We change them weekly to keep them fresh for our guests. We use 5,000 feet during the season. Silk, dried and artificial garlands add another 1,200 feet in Biltmore House and around 1,500 feet in other areas. Ribbons and bows We use 500 inside Biltmore House with that many again in the ancillary areas. From narrow cording to 8-inch-wide ribbons, we decorate with velvets, metallics, satins, burlap and printed cottons. About the photo The Tapestry Gallery in Biltmore House boasts six Christmas trees this year!
Gingerbread House Traditions Posted on December 3, 2012 at 12:00 am.Written by Karina Hux The holidays are filled with traditions and when the Christmas season arrives, we have many we look forward to at Biltmore. One of our most popular is the annual tree raising. Santa delivers Biltmore’s holiday centerpiece, a 35-foot Fraser fir, to the front doors of Biltmore House on a horse drawn carriage. Another tradition we look forward to is the making of our grand scale gingerbread houses, one for Biltmore House and one for our Inn. Each year, our talented pastry chefs create gingerbread replicas, covered in sweet treats down to the smallest details. At Biltmore House, this remarkable creation can be seen by guests in the kitchen of the home. And at the Inn, the gingerbread treat is a highlight of the lobby decor. You don’t have to be a pastry chef, though, to start your own gingerbread house tradition. Our chefs suggest letting your creativity guide you, using a wide variety of treats to add sparkle, texture and color. You will be surprised how graham crackers can turn into a walkway or boxed cereal can shingle a roof! Use your favorite gingerbread recipe, or the one below from our chefs. Gingerbread House Recipe 1/4 c brown sugar 1/4 c molasses 1/2 c light corn syrup 1/2 c shortening 1 1/2t. Ginger 1 1/2t. Cinnamon 3 1/2 c AP flour In a saucepan, combine brown sugar, molasses, corn syrup and shortening. Melt over medium heat. Mix dry ingredients together in a mixing bowl with the paddle attachment. Pour melted syrup into dry ingredient and mix until combined. Roll dough between two pieces of parchment to desired thickness (1/4” is usually good!). Cut desired shapes from the dough, carefully removing the scraps and leaving the pieces for your house on the parchment. This will keep your shapes from being warped. Bake pieces at 350 until light golden around the edges. **this dough will bake very firm and will hold up well for gingerbread houses, however is is not the best for eating.