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Holiday Issue 2025
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From Amy’s Desk
02
A Very Merry Playlist
03
Holiday Cheers
04
Seasonal Senses
07
Holiday Baking
09
Gift Guides
16
FROM THE DESK
Amy Peltier
Welcome to the Holiday Issue of The Peltier Edit, our digital space for exploring the details that make a home feel both intentional and beautifully lived in. This holiday edition leans into easy entertaining, the fragrance that transform a room, seasonal recipes we’ve been loving, and curated gift ideas designed to take the guesswork out of giving. I hope this issue invites you to enjoy the season and helps spark a few new traditions along the way.
Warmest Wishes,
Amy
A Very Merry Playlist
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H HEERS OLIDAY
C
T
here’s something special about the way a home shifts during the holidays. Lighting softens, conversations linger a bit longer, and the bar (whether it’s a petite cart tucked
into a corner or a fully built-in moment) becomes a natural gathering point. I love creating spaces that feel ready for these impromptu pauses and shared sips, and today I’m rounding up the pieces I reach for every season to elevate any bar setup.
1. The Right Glassware I love a mix that feels intentional but not overwhelming. A set of timeless lowballs, a few delicate coupes, and tall highballs will take you through almost any gathering. Look for glassware with a slight curve or a subtle etched detail - something that catches candlelight without stealing the show.
2. A Beautiful Tray or Basin Even the smallest bar cart feels polished when everything is anchored on a tray. I love using a silver or stone piece for a bit of texture. For built-in bars, a tray becomes more about creating a moment within a larger space. Designing a place where bottles, mixers, and tools feel styled rather than scattered.
3. Signature Spirits + One Unexpected Bottle I always say: start with what you genuinely enjoy. A great bourbon, a clean vodka, and a bubbly prosecco or champagne cover most guests. Then add one bottle that feels a little unexpected- amaro, elderflower liqueur, or a seasonal syrup. It’s amazing how one new flavor can spark conversation.
4. Fresh Garnishes for a Seasonal Touch Even the simplest drink feels thoughtful with the right garnish. For winter, I keep citrus on hand (blood oranges if I can find them) along with rosemary sprigs, cinnamon sticks, and pomegranate seeds. They add color, scent, and adds that little extra special detail.
Holiday Potpourri
Recipe from Marina
INGREDIENTS 3 cups water 1 orange, sliced 1/2 cup fresh cranberries 2 cinnamon sticks 1/4 cup whole cloves 1 star anise 1 pine sprig (optional) Marina’s Way: Skip the cinnamon and double the pine.
DIRECTIONS 1. Fill a medium-sized saucepan 2/3 full (or about 3 cups of water if using a larger pot). Add orange slices, cinnamon, cranberries, cloves, star anise, and the pine sprig. 2. Turn the stove on and bring to a simmer. Continue to simmer over low heat and enjoy the warm and cozy stovetop potpourri aromas. 3. Check the pot often and add more water as needed. Potpourri typically can be kept simmering for 1 to 2 hours.
Holiday Baking Our team is getting into the holiday spirit by sharing their favorite festive recipes! From sweet treats to cozy classics, these are the treats we love making (and eating!) this time of year.
EAT DRINK & BE MERRY
CLASSIC ITALIAN PIZZELLE My grandma always made these cookies at Christmas and they are my favorite! I hope you enjoy as much as I do! PREP TIME
COOK TIME
SERVINGS
10 MIN
5 MIN
25 PIZZELLES
DIRECTIONS 1. Whisk together your eggs, sugar, vanilla and anise in a medium bowl.
Recipe from Amy
INGREDIENTS 3 large eggs ¾ cup granulated sugar ½ cup unsalted butter, melted and cooled 1 tsp vanilla extract or 1 tsp anise extract (classic!) 1 ¾ cups all-purpose flour 2 tsp baking powder Pinch of salt
2. Now add your flour, salt and baking powder and mix it well until there are no lumps and it looks smooth. 3. Next, add your melted butter and mix that in to your mixture. 4. Pre-heat your pizzelle maker. 5. Once it is heated, add a heaping tablespoon of your thick dough to the middle of each of your pizzelle areas on the iron. Close and cook for about 30-45 seconds until it is a light golden color. If the pizzelle is too light in color you can just close the pizzelle maker and cook the pizzelle for a few more seconds. 6. Once they are cooked, remove the pizzelle from the iron (they will still be soft and pliable at this point) and place on a cooling rack where they will cool and get nice and crispy. Keep doing this until all the dough is used up!
Apple Crumb Pie PREP TIME
COOK TIME
SERVINGS
30 MIN
1 HR 10 MINS
8 SERVINGS
INGREDIENTS Crust Pre-made store crust Filling 8-10 apples Granny Smith & Honey Crisp apples 2 tbsp lemon juice ½ cup light brown sugar, lightly packed ¼ cup granulated sugar 5 tbsp all-purpose flour, divided ½ tsp ground cinnamon ¼ tsp ground cardamom ¼ tsp ground cloves
Recipe from Jessica
Crumb Topping 1 ¼ cups all-purpose flour, spooned and leveled ¾ cup light brown sugar, lightly packed ½ tsp coarse Kosher salt (if using table salt, use half the amount) ¼ tsp ground cinnamon ¼ tsp ground cardamom 6 tbsp (85g) unsalted butter, melted ¼ tsp ground vanilla, for sprinkling on top after baking the pie
DIRECTIONS Filling
Peel and core the apples, then slice 1/4 inch thick. In a stock pot, toss the apples with the lemon juice, sugar, 4 tbsp flour, and spices. Bring to a simmer over medium heat, then reduce to low. Stirring frequently, simmer the apples for about 1520 minutes, just until they begin to soften and the juices become syrupy. Set aside to cool for 30 minutes.
Topping
In a bowl, combine the flour, brown sugar, salt, cinnamon and cardamom. Add the melted butter and stir until moistened and crumbly. Set aside until needed.
Bake
Preheat the oven to 400 F, and position a rack in the lower third of the oven. Place the pie pan with the crust on a baking sheet lined with parchment paper. Sprinkle the crust with the remaining 1 tbsp flour. Spread the apple filling into the crust, letting the apples mound up in the center. Bake the pie (without the crumb topping) for 20 minutes at 400 F. Reduce the oven temperature to 375 F, and continue to bake for another 20 minutes. Remove the pie from the oven, and sprinkle the crumb topping over the apples. If the edges of the pie crust are getting too brown, go ahead and cover them with a pie crust shield, or strips of foil. Return the pie to the oven and bake at 375 F for another 30-35 minutes, or until the filling is bubbling over the edges and the topping is golden brown. Set the pie on a cooling rack and cool for several hours. Sprinkle the crumb topping with the ground vanilla.
Kale and Bacon Hash Brown Casserole Recipe from Liza
PREP TIME
COOK TIME
SERVINGS
20 MIN
1 HOUR
8 SERVINGS
INGREDIENTS 1tablespoon unsalted butter, at room temperature 6slices bacon ½medium yellow onion, finely diced 4cups lightly packed chopped kale (about 3 ounces) 1garlic clove, minced 12large eggs 1cup whole milk 1tablespoon Dijon mustard 6ounces shredded mozzarella (about 1½ cups) 6ounces shredded Gruyère (about 1½ cups) 1(20-ounce) bag frozen hash browns, thawed and patted dry Kosher salt and freshly ground black pepper
DIRECTIONS Step 1 Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with the butter.
Step 2 In a large skillet, cook the bacon over medium-low until crispy, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, roughly chop bacon.
Step 3 Pour off all but 2 tablespoons of the bacon grease from the pan. Heat the skillet over medium, add the onion, and sauté until soft and lightly browned, 2 to 4 minutes. Add the kale and garlic and sauté until the garlic is tender and fragrant, another minute. Remove from the heat and stir in the chopped bacon.
Step 4 In a large bowl, whisk together the eggs, milk and mustard. Add ½ cup mozzarella, ½ cup Gruyère, the hash browns, 1 teaspoon salt and ½ teaspoon pepper; stir to combine.
Step 5 Stir the kale mixture into the eggs, then pour into the buttered dish. Top evenly with the remaining mozzarella and Gruyère. Cover with foil.
Step 6 Bake for 45 minutes. Remove the foil and bake, uncovered, until the top is lightly browned and bubbly, another 15 minutes. Serve hot. (Cooled casserole will keep, covered, in the refrigerator for 3 to 5 days.)
White Holiday Mojito
Recipe from Liz
INGREDIENTS: 1 cup coconut cream 2 oz white rum 1 oz fresh lime juice 1 tbsp granulated sugar Fresh mint leaves Ice (crushed is nice for texture) Seltzer (or club soda) Cranberries
DIRECTIONS: 1. Blend the base Combine the coconut cream and white rum in a blender until frothy and smooth. 2. Muddle the mint + lime + sugar In a glass, gently muddle the fresh mint leaves, lime juice, and sugar for about 15-20 seconds. 3. Assemble the drink Fill the glass with ice (crushed if you prefer a slushy texture), then pour in the blended coconut-rum mixture. 4. Top it off Add seltzer (or club soda) to fill the glass, stir gently to mix, and taste. 5. Garnish & serve Add a sprig of fresh mint and a sprinkle of cranberries for a festive, holiday-ready look.
for THE HOST & HOSTESS
for THE HOMEBODY
for THE DESIGN LOVER
for SOMEONE WHO HAS EVERYTHING
Happy Holidays! Here’s to a season of togetherness, beautiful moments, and homes that hold it all. Wishing you a warm and wonderful holiday ahead. Cheers to the season,
The Peltier Team
Goodbye
2025...
2026!