Recipes in This Story

Raspberry Champagne Cocktail [1]
Yellow Pepper Soup with Yogurt and Cucumber [2]
Halibut with Green Beans and Tomato Relish [3]
Almond-Orange Chiffon Cake [4]

For a special group of women, birthdays just get better and better. It's not their number of years on earth that these women are celebrating but how many they have spent as cancer-free survivors of one of women's worst enemies--breast cancer. That was the idea Traditional Home senior style editor Krissa Rossbund had in mind when designing a space in Manhattan's Holiday House designer showhouse benefiting Susan G. Komen New York. "I created a space for entertaining where the showhouse founder, Iris Dankner, could toast her 14th cancer-free birthday," says Rossbund. "It wasn't a party that celebrated one day--rather life and the second chance at it."

Dankner took the idea further. Each friend on her guest list is a breast-cancer survivor. "We marked the placecards with numbers--the number of years or, in one case, months, since each woman was pronounced cancer-free," explains Rossbund. Even the gift wrap on party favors picked up the defeat-cancer theme. A pink Swarovski crystal pin of the familiar breast cancer logo brought rosy bling to lavish ribbons. The healthful menu also stayed on point with a pink designer cocktail and a finale of almond-orange chiffon cake.

The space itself, while free of in-your-face color, does pivot on pink accents. "Plenty of the party's elements subtly referenced the breast cancer cause," says Rossbund. "It was more important that this room be warm and comforting than pink, but that doesn't mean that there wasn't room for some girly and fashionable moments." Case in point: a shapely pink boucle-covered chair that, to women who love to shop, emits just a whiff of a classic Chanel fabric.

To make those moments count, Rossbund kept to an otherwise neutral palette that included a tone-on-tone herringbone on the sofas, Farrow & Ball ivory paint on the walls, ink art instead of paintings, and antique Wedgwood in the secretary. Finding the right color for the walls was a struggle, because natural light was blocked by taller buildings. "Ivory by itself wouldn't have looked right, but this neutral soaked up the reddish tones of the rug to give the room a gorgeous blush."

Absence of pattern was a must for the rug. "The rough, organic texture kept the room from being too precious," Rossbund says. Plus, the pink shows well against the gray-brown hickory flooring by Shaw Floors.

Except for the antique fireside stools and Chippendale secretary, all furnishings are from Henredon. "I wanted lots of curves to underscore the room's femininity," she says, noting the shapely sofa arms as well as the rounded backs of the armchairs. "The table's large scale begged for substantial, fully upholstered seating--nothing too leggy or twiggy," Rossbund explains. Chair skirting provided coverage with no loss of feminine charm. The large dining table met the space's criterion for scale, but its round shape ensured easy intimacy for Dankner's friends. "Round tables are friendlier," suggests the editor.

A high ceiling was another spatial challenge. Rossbund prevailed by positioning a pair of tall vintage mirrored obelisks in front of the windows and a pair of old white-and-gold-painted panels on either side of the fireplace. Circa Lighting's modern take on a crystal chandelier puts the room in good light.

Design: Krissa Rossbund, senior style editor, Traditional Home
Photography: John Bessler
Produced by Krissa Rossbund

A tone-on-tone herringbone from Romo covers Henredon chairs around the table. Circa Lighting gives a fresh twist to a crystal chandelier with square crystals instead of drop pendants.

Sources:
Table ("Cimarron Dining Table" #7700-20K); dining chairs ("Dorset Chair" #H0822): Henredon, 800/444-3682, henredon.com [8].
Chair fabric ("Madison"/Jasmine #2030/03): Villa Romo Inc., 800/338-2783, villaromo.com [9].
Chandelier ("Large Crystal Cube Chandelier" #CHC1530AB-NP): Circa Lighting, 877/762-2323, circalighting.com [10].
Secretary: Agostino Antiques, 212/421-8820, agostinoantiques.com [11].
Lamp on secretary ("Bedside Ring Table Lamp" #CHA8969): Circa Lighting, 877/762-2323, circalighting.com. [10]
Art; creamware in secretary: Jack Fhillips Design Inc., 561/659-4459, jfhillipsdesign.com [12].
Large obelisk: Braswell Galleries, 203/846-0610, braswellgalleries.com [13].
Drapery ("Flora"/Cream, Linen #2010110-111, by Oscar de la Renta): Lee Jofa, 800/453-3563, leejofa.com [14].
Fabrication: Innovative Touch in Design Inc., 201/410-5800.
Drapery rod ("2-inch Classic Rod"/Antique Silver #RL27026AS4); drapery rings ("Filigree Ring 2-inch Series"/Antique Silver #27051AS); finials ("Andiron Finial 1.5-inch Series"/Antique Silver #RL27081AS): Ralph Lauren Home, 888/475-7674, ralphlaurenhome.com [15].
Area rug: Odegard, 212/545-0069, odegardinc.com [16].
Dinnerware ("Marie Antoinette"): Augarten USA, 310/729-3925, augartenusa.com. Available through The Silver Peacock, 212/426-2610.
Place mats: The Linen Gallery, 402/399-5242.
Salt and pepper shakers (by L'Objet): Saks Fifth Avenue, saksfifthavenue.com [17].
Placecards; journal on secretary; candle; sterling pencil cup: Mrs. John L. Strong, 212/838-3775.

Recipes begin here. [1]

Pinch-pleated panels top roman shades in a woven-metallic sheer for classic elegance.

Recipes begin here. [1]

A vintage screen, newly painted and upholstered, brings interesting texture to one wall.

Sources:
Chair ("Hourglass Chair" #H0810): Henredon, 800/444-3682, henredon.com [8].
Fabric ("Gabriel Texture"/Pink #2005108-7): Lee Jofa, 800/453-3563, leejofa.com [14].
Table ("Spot Table" #4901-42MK1): Henredon, 800/444-3682, henredon.com [8].
Screen: Braswell Galleries, 203/846-0610, braswellgalleries.com [13].

Recipes begin here. [1]

Showhouse founder Iris Dankner started Holiday House three years ago.

Recipes begin here. [1]

The opposite half of the showhouse space is a sitting area. The sofa is covered in Lee Jofa fabric and accented with pretty pillows in Romo silks.

Sources:
Love seat ("April Loveseat" #H0721-A): Henredon, 800/444-3682, henredon.com [8].
Love-seat fabric ("Silverton"/Linen #BF10397-2): Lee Jofa, 800/453-3563, leejofa.com [14].
Throw pillow, at left ("Licia Silk"/Ash #7403/05): Romo, 800/338-2783, romo.com [30].
Floral throw pillow ("Arlington"/Putty #2037/09); pewter throw pillow ("Lunar"/Spacedust #Z162/09, Orbit Collection, by Zinc Textiles): Villa Romo, 800/338-2783, villaromo.com [9].
Trim: Samuel & Sons, 212/704-8000, samuelandsons.com [31].
Pink throw pillow ("Veranda Silk"/Rose #GWF-2534/17, by Groundworks): Lee Jofa, 800/453-3563, leejofa.com [14].
Chairs behind love seat: Agostino Antiques, 212/421-8820, agostinoantiques.com [11].
Commode behind love seat: Harbor View Centre for Antiques, 203/325-8070, harborviewantiques.com [32].
Lamp on commode ("Stacked 3-Ball Lamp in Quartz" #SL3805Q-NP): Circa Lighting, 877/762-2323, circalighting.com [10].
Coffee set ("Marie Antoinette"): Augarten USA, 310/729-3925, augartenusa.com.
Art above commode: Jack Fhillips Design Inc., 561/659-4459, jfhillipsdesign.com [12].
Coffee table ("Cocktail Table" #2802-40); round table beside loveseat ("Spot Table" #4901-42MK1): Henredon, 800/444-3682, henredon.com [8].
Oval-backed chairs ("Olivia Chair" #C9485): Henredon, 800/444-3682, henredon.com [8].
Chair fabric ("Veranda Silk"/Rose #GWF-2534/17, by Groundworks): Lee Jofa, 800/453-3563, leejofa.com [14].
Floor lamp ("Simple Scallop Adjustable Floor Lamp" #BBL1023SB-S, by Barbara Barry): Circa Lighting, 877/762-2323, circalighting.com [10].
Roman shade ("Metallico Sheer"/Silver #2007168-11): Lee Jofa, 800/453-3563, leejofa.com [14].
Stools in front of mantel: Harbor View Centre for Antiques, 203/325-8070, harborviewantiques.com [32].
Screens flanking mantel; art; obelisks: Jack Fhillips Design Inc., 561/659-4459.

Recipes begin here. [1]

Matching Henredon sofas and armchairs covered in a woven herringbone material provide plenty of seating in this space meant for entertaining. A wool rug in complex tones of red and wheat from Odegard anchors the furniture arrangement. Solid silver candelabras are from Austrian silver maker Wiener Silber Manufactur.

Recipes begin here. [1]

Gifts of giving

Stacks of gifts, wrapped in coordinating pink papers and artfully placed around the room, magnified the festive spirit of the evening.

Recipes begin here. [1]

Cheers to years

To subtly tie the evening's signature drink to the dinner's purpose, a raspberry champagne cocktail bubbles with a tinge of pink in an etched Lobmeyr flute.

Recipes begin here. [1]

Ribbon on ribbon

The hand-painted Augarten dinnerware radiates regal color. Favor boxes, finished with a pink crystal ribbon pin, pull out the magenta stripe of the pattern.

Recipes begin here. [1]

Menu & Shopping List

Gold stickers and small crystals were affixed to placecards by Mrs. John L. Strong to mark the years each guest has lived free of breast cancer.

Celebrating a birthday of a different sort—being cancer free—calls for a menu that’s elegant, healthful, and also a bit indulgent. Iris Dankner’s menu for her birthday cohorts is just that. We’ve provided the recipes and a shopping list so you can re-create the event at home.

Menu

Raspberry Champagne Cocktail [1]
Yellow Pepper Soup with Yogurt and Cucumber [2]
Halibut with Green Beans and Tomato Relish [3]
Almond-Orange Chiffon Cake [4]

Shopping List

Check your pantry for these necessary items before shopping:

• Olive oil (need 1/2 cup)
• Butter (need 6 tablespoons)
• Canola oil (need 3/4 cup)
• Salt
• Kosher salt
• Black pepper
• Granulated sugar (need 1-1/2 cups)
• Powdered sugar (need 1-1/2 cups)
• Baking powder (check expiration date)
• Balsamic vinegar (need 1/4 cup)
• Eggs (need 7)

Produce

• 8 medium yellow sweet peppers
• 8 medium shallots
• 1 cucumber
• 2 pounds whole green beans
• 2 (5-ounce) containers grape tomatoes
• Celery
• 1 bunch green onions
• 1 jalapeño chile pepper
• 2 large oranges (for juice and zest)

Grocery

• 2 (14-ounce) cans reduced-sodium chicken broth
• Cider vinegar (need 1/4 cup)
• 4 ounces prosciutto

Baking aisle

• Sugar cubes
• Fennel seeds (need 2 teaspoons)
• Ground cardamom (need 1-1/2 teaspoons)
• Paprika (need 2 teaspoons)
• Cream of tartar
• Almond extract
• Unflavored gelatin
• Rice flour or all-purpose flour (need 2/3 cup)
• Cake flour
• 1 (6-ounce) package sliced almonds

Dairy

• 3 (6-ounce) containers plain or low-fat yogurt
• 1 quart whipping cream

Fsh counter

• 8 (4- to 5-ounce) portions halibut or whitefish (1/2 to 1-3/4 inch thick)

Alcohol

• Framboise
• Orange liqueur, such as Cointreau or Triple Sec
• Campari
• Brut Champagne

Raspberry Champagne Cocktail

This cocktail is a signature of celebrated chef Charlie Palmer (Aureole in New York City and Dry Creek Kitchen in Healdsburg, California, among others). To prepare gradually add the champagne, tilting the glass slightly to allow the bubbles to settle.

• Sugar cubes
• Framboise (raspberry eau de vie)
• Campari
• Chilled brut Champagne

For each cocktail, place 1 sugar cube in each champagne flute. Add 1-1/2 teaspoons Framboise and 1/2 teaspoon Campari to each glass. Fill with 1/2 cup champagne.

Yellow Pepper Soup with Yogurt and Cucumber

• 2 cups plain or low-fat yogurt (do not use nonfat)
• 2 teaspoons fennel seed, crushed
• 8 medium yellow sweet peppers, seeded and coarsely chopped (about 10 cups)
• 4 medium shallots, chopped (1/4 cup)
• 1-1/2 teaspoons ground cardamom
• 1/4 cup olive oil
• 2 (14-ounce) cans reduced-sodium chicken broth
• 2 cups water
• 4 tablespoons cider vinegar
• 1/2 cup coarsely chopped cucumber
• Freshly ground black pepper

In small bowl stir together yogurt and fennel seed. Cover; let stand at room temperature for 30 minutes.

Meanwhile, in large saucepan cook sweet peppers, shallots, and cardamom in hot oil 15 to 18 minutes or until peppers just begin to soften, stirring occasionally. Add broth, water, and vinegar. Bring to boil; reduce heat. Simmer, covered, 5 minutes more. Remove from heat; cool slightly. In blender, blend mixture in batches until smooth. Return to saucepan. Cook and stir over medium heat.

To serve, ladle soup into bowls. Top with yogurt and cucumber. Sprinkle with pepper. Serve warm or chilled. Makes 8 servings.

Halibut with Green Beans and Tomato Relish 

This recipe comes from Erwin Drechsler, chef/owner of erwin, an American café and bar, in Chicago

• 8 (4- to 5-ounce) portions fresh or frozen halibut or whitefish, 1/2 to 3/4 inch thick
• 2/3 cup rice flour or all-purpose flour
• 2 teaspoons kosher salt
• 2 teaspoons paprika
• 8 cups water
• 2 pounds whole green beans, stem ends trimmed
• 4 ounces thinly sliced prosciutto
• 1 tablespoon butter
• 4 shallots, finely chopped
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup butter
• 1/4 cup canola oil or cooking oil
• Tomato Relish (recipe follows)

Thaw fish, if frozen. Rinse and pat dry with paper towels. In shallow dish, stir together flour, salt, and paprika. Roll fish portions in flour mixture, turning to coat all sides. Set aside.

For beans, in large saucepan, bring water to boil. Add beans. Cook 3 to 5 minutes or until crisp-tender; drain. Immediately cool beans by placing in large bowl of ice water. Let stand 3 to 4 minutes or until cooled; drain. Pat dry with paper towels.

Cut prosciutto into thin strips. In 12-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Add prosciutto and shallots. Cook and stir 2 to 3 minutes or until prosciutto is crisp and shallots are tender and lightly browned. Add beans and black pepper. Cook and stir 1 to 2 minutes or until beans are heated through. Keep warm.

In large skillet, heat 2 tablespoons butter and 2 tablespoons oil over medium heat. Add 4 fillets; cook 3 to 4 minutes per side or until golden and fish flakes easily when tested with a fork. Transfer to plate; keep warm. Wipe pan. Repeat with remaining butter, oil, and fillets.

To serve, evenly divide bean mixture among dinner plates. Top with fish. Using slotted spoon, top each serving with 1/4 cup Tomato Relish. Serve immediately. Makes 8 servings.

Tomato Relish:
In medium bowl, combine 2 cups halved grape tomatoes, 1/2 cup finely chopped celery, 1/4 cup thinly sliced green onions, 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 seeded and finely chopped fresh jalapeño chile pepper, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Allow to stand at room temperature 15 minutes to 1 hour. Makes about 3 cups.

Almond-Orange Chiffon Cake

Make and freeze this light, airy cake up to 1 month before filling and serving.

• 2-1/4 cups sifted cake flour, or 2 cups all-purpose flour
• 1-1/2 cups granulated sugar
• 1/2 cup ground almonds
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cooking oil
• 7 egg yolks
• 3/4 cup orange juice
• 1/2 teaspoon almond extract
• 1 tablespoon finely shredded orange peel (zest)
• 7 egg whites
• 1/2 teaspoon cream of tartar
• Orange Whipped Cream Frosting (recipe follows
• 1/4 cup sliced almonds, toasted

In large mixing bowl stir together flour, sugar, ground almonds, baking powder, and salt. Make well in center. Add cooking oil, egg yolks, orange juice, and almond extract. Beat with electric mixer on low to medium speed until combined. Beat on high speed 5 minutes or until satin smooth. Fold in orange peel. Set aside.

Thoroughly wash beaters. In very large mixing bowl beat egg whites and cream of tartar on medium speed until stiff peaks form (tips stand straight). Pour batter in thin stream over egg whites; gently fold together.

Pour batter into ungreased 10-inch tube pan; spread evenly. Bake in 325°F oven 60 to 65 minutes or until top springs back when lightly touched. Immediately invert cake in pan. Cool completely. Loosen sides of cake from pan. Remove from pan.

Cut cake horizontally into 3 layers. Place bottom layer on serving plate. Spread with about 1 cup of Orange Whipped Cream Frosting. Top with second layer and 1 cup frosting. Add top layer. Frost top and sides of cake with remaining frosting. Sprinkle top with toasted almonds. Cover and store in refrigerator; use within 2 days. Makes 16 servings.

Orange Whipped Cream Frosting:
In glass measuring cup combine 3 tablespoons cold water and 1-1/2 teaspoons unflavored gelatin. Let stand 2 minutes. In a saucepan bring about 2 inches water to boiling. Place measuring cup in saucepan. Heat and stir until gelatin is dissolved, about 1 minute. Remove cup from saucepan; cool slightly. In mixing bowl beat 3 cups whipping cream, 1-1/2 cups sifted powdered sugar, and 3 tablespoons orange liqueur (if desired), with an electric mixer on medium speed while gradually drizzling the gelatin over cream mixture. Continue beating until stiff peaks form (peaks stand straight). Fold in 2 teaspoons finely shredded orange peel.

Make-Ahead Tip:
Up to 1 month ahead, bake and cool cake. Cut into layers and freeze, unfrosted, on a baking sheet until firm. Wrap layers in 2-gallon freezer bag; store in freezer. Before serving, thaw 3 hours; fill and frost.