With Jenni Kayne, you’re set for the holiday season

Published Date: January 5, 2023

Much like the perfect holiday meal, putting a bit of extra thought into your holiday hosting can make all the difference. So we asked Jenni Kayne, creator of the ultimate California lifestyle brand, for simple tips to make your dinner table extra special. Plus, Jenni shares a recipe for an easy and delicious side dish your guests are sure to love.

Secure the essentials

Functionality is at the core of a stellar tablescape and it starts with neutral plates and bowls, plenty of flatware and attractive glasses.“Effortless hosting comes down to preparation,” says Jenni. “My advice is to curate a  set of essentials that work year-round: ceramic or stoneware dinnerware, nice glassware, and cutlery and serving pieces that elevate any setting.”
Pacaso favorites from Jenni Kayne:

Less is more

When in doubt, keep it simple. Go for table decor that makes you feel festive but can easily be updated throughout the season. Stick to neutral hues. "You don't want your tabletop to overpower the event,” says Jenni. “Aim to have it reflect the season and the overall feeling you want to evoke.”
Pacaso favorites from Jenni Kayne:

Look outside

No matter what other trends are circling around, greenery is alway at the epicenter of winter decor. Using greenery on the mantel is a must but consider using it in other places as well. It can even give your existing decor a seasonal boost. “Just like we clip flowers for a vase in the summer, turn to the nature around you for your winter decor as well,” says Pacaso Director of Interior Design Lynne Tocchet.  “Some eucalyptus branches — in a neutral vase that once held your summer flowers — will instantly create a nature inspired vibe.”
Create arrangements or bouquets for the table using what you have in your own yard. Use jute twine or stems themselves to tie off bunches of what you find for sustainable, easy and fun-to-make decor.“I like to draw from my surroundings and focus on earthy tones with slight notes of color that reflect the season,” says Jenni. “I’ll add personalized touches that bring it all together and make the table feel special, like hand-written place cards or thoughtful parting gifts.”Faux greenery is a great option to be hassle-free while keeping in the spirit of the season!Pacaso favorites from Jenni Kayne:

Bonus: Recipe for a delicious side dish

Every host and home cook worth their salt knows there are things they can’t live without. And every Pacaso kitchen has all the tools you need to whip up that new recipe you’ve been dying to try or a classic handed down from grandma. We asked Jenni to share a favorite holiday recipe to help us savor the season. Sweet Laurel Butternut Squash Mash (Serves 4-6 people)Ingredients
  • 1 butternut squash (3-4 pounds), peeled and cut into 2-inch pieces
  • 2 tablespoons kosher salt
  • 6 tablespoons unsalted ghee or melted coconut oil, divided, plus more for greasing
  • 1/4 teaspoon grated nutmeg
  • 2 tablespoons finely chopped fresh sage, divided
  • Freshly ground pepper
  • 1 tablespoon arrowroot powder
  • ½ cup almond milk
  • ¼ cup grain-free bread crumbs
  • ¼ cup grated dairy-free parmesan
  • 3 egg yolks
DirectionsBring a large pot of water to a boil over medium-high heat. Add squash and 2 tablespoons of salt and cook until tender, about 15-20 minutes. Drain and pass through a potato ricer into a medium bowl. Return squash to a small pot over low heat. Add 4 tablespoons of ghee and using a wooden spoon, stir until smooth. Season with nutmeg, 1 tablespoon of sage and salt and pepper to taste. Cook, stirring, until the mixture is a bit dry, about 1 minute more. Preheat the oven to 300 degrees and lightly grease an 8-inch casserole dish with ghee.Meanwhile, in a small bowl, combine the arrowroot and almond milk and stir to dissolve. Add mixture to the squash and cook, stirring until thickened, about 2 minutes. Remove squash from heat and let cool to room temperature, about 30 minutes. In a small bowl mix the bread crumbs, parmesan, 2 tablespoons of ghee, and 1 tablespoon of sage.Add the egg yolks to the cooled squash and stir to combine. Spoon the mixture into the prepared dish and top with bread crumb mixture. Bake until lightly browned, about 40 minutes. Remove from the oven and serve immediately.

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