Pastel fans, you’re in for year of fantastically delicate hues! The Pantone Color Institute has announced that Rose Quartz and Serenity are sharing the title of 2016′s Color of the Year. These soft shades of pink and blue evoke the tranquility of nature, a calming sense of security and the sweet freedom of open personal expression. Such versatile colors are nicely complemented by warm neutrals and muted shades, and they make a fabulous canvas for styling a range of accessories. One simple way to enhance this pretty pastel palette: adorn yourself with the cool tones of silver jewelry. Enliven your wardrobe by styling silvertone baubles inspired by old fashioned designs, or make a curated chic statement with crystal vintage pieces boasting the endlessly appealing vibes of yesteryear. If you need further inspiration, we’ve prepared a photo style guide to spark some excitement for 2016′s fashion landscape.
We’ve been seriously crushing on the brilliantly bold look of layered beaded necklaces here at Heirloom Finds lately. Their potential for adding playful pops of color to any ensemble is highly appealing, while the chunky construction is perfect for making a fabulous statement when dainty chains simply will not do. What’s not to love?
If you’re feeling the attraction of this exciting trend, we have an extravagant array of beaded necklaces that are sure to tickle your fancy. Prefer to go retro? We’ve released a collection of vintage multi strand necklaces and sets that will fit a range of occasions. Searching for some inspiration for your fall fashion lineup? This style guide will have you rocking the beaded layered look in no time!
If your cool weather cardigans need some extra shine, try tricking them out with crystal necklaces in earthy brown and orange colors that fit the fall season. The shimmer of pretty glass beads will sparkle up any outfit, while the caramel, chocolate and pumpkin hued palette will evoke changing leaves and tasty autumn treats. How scrumptious! For an added touch of drama, try including a strand of bold black beads with an entrancing opaque gleam.
Were you in love with summer’s bohemian trend as much as we were? You don’t have to let the festival stop! Simply layer bold beaded necklaces in brisk autumn shades for a hippie chic vibe that will last all fall. Avoid colorful prints and opt for an elegant black blouse if you prefer a more modern look while still letting that free spirit shine.
Don’t feel obligated to wear only earthy neutral colors for autumn. The Pantone Fashion Color Report for Fall 2015 indicates that the season’s style landscape will be filled with bolder, more vibrant hues. Feel free to experiment accordingly! We’re especially thrilled that Amethyst Orchid is included in the Pantone Color Institute’s fall lineup, because we’re totally in awe of this curated set of vintage amethyst beaded necklaces.
We hope you’re ready to start building your own beaded necklace collection! Remember, the possibilities for styling beaded necklaces are limited only by your imagination. How are you going to rock the layered look this season?
by Sarah Clark
When Pantone announced that the plummy-brown shade of Marsala would be their 2015 Color of the Year, everyone pounced. It’s made its mark on runways and the red carpet, from Beyoncé to Tilda Swinton, and we here at Heirloom Finds fell under its spell, too.
Marsala is way more than just a color. This robust and storied Sicilian wine has a history centuries old, and is making a comeback in restaurants and forward-thinking wine shops across America and beyond. Bloomberg Business reported early this year that “higher-grade vintages are displacing cooking-quality wine in stores and on shelves. Cocktail maestros such as Death & Co’s David Kaplan are experimenting with it as a new ingredient to add to their menus, and it’s slowly surfacing on high-end wine lists.”
Such fortified, often sweet sipping wines have fallen out of favor in recent decades, and they’ve never truly taken hold in America (they’re all but an institution in the U.K.), but they’re slowly making a comeback, and for good reason. They’re a wonderful final act for a multi-course dinner, either at home or at a restaurant. A small, chilled glass of the dryer styles also makes a wonderful aperitif and awakens the palate when served with nibbles like nuts or hard cheeses.
Marsalas are classified according to their color and sweetness; unlike its Pantone namesake, marsala the wine varies in palate from gold to amber to ruby. Just stay away from the stuff sold with the cooking wines at the grocery store. And even if you don’t have access to a wide selection of marsalas, you can get a fairly decent bottle for all of seven to ten dollars.
Since marsala is a fortified wine, it keeps fairly well at room temperature once it’s opened. You can store it in your liquor cabinet (or, as I do, refrigerator, just so I remember it’s there) for three to four months with only a little flavor deterioration. That’s quite a few aperitifs and batches of zabaglione and chicken marsala.
But there are other ways to polish off a bottle. This splendid pound cake, made with olive oil and an entire cup of marsala, offers a complexity of flavor that easily trumps its buttery cousin, and only gets better as it ages a day or two.
Olive Oil and Marsala Pound Cake
Adapted from Alice Medrich’s Pure Dessert
Makes one standard tube pan or Bundt, or two 8 x 4-inch loaves.
I used marsala instead of medium-sweet sherry in baking doyenne Alice Medrich’s ingenious recipe (rush out and buy any one of her many excellent cookbooks – you can’t go wrong). Don’t balk at the olive oil, which adds a fruity element to this dense, fine-grained pound cake. You’ll need an electric mixer to make it. It freezes well, and keeps at room temperature for about four days. I like it with a dab of creme fraiche and a little fresh fruit.
3 cups (13.5 ounces) all-purpose flour
2 teaspoons baking powder
¼ teaspoon table salt
1-¾ cups granulated sugar
1 cup fruity, good-quality extra virgin olive oil
1 teaspoon finely grated orange zest
5 large eggs, cold
1 cup marsala (we used Taylor, which is medium-sweet)
1. Preheat the oven to 350 degrees F and position a rack in the center. Grease and flour one tube or Bundt pan, or two 8 x 4-inch loaf (4 cup) pans.
2. Sift together the flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, olive oil, and orange zest until blended. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl with a rubber spatula and continue to beat at high speed for 3-5 minutes, until the mixture is thick and pale. Stop the mixer and add a third of the flour mixture; mix on low speed until incorporated. Scrape down the bowl, add half of the marsala, and mix just until blended. Repeat with another third of the flour, followed by the remaining marsala, and then the remaining flour, stopping to scrape the bowl down each time.
4. Scrape the batter into the pan(s). Bake until a wooden skewer or toothpick inserted in the center comes out clean, 50 to 60 minutes. Set the cake(s) in their pans on wire racks to cool for 15 minutes, then unmold and set upright to cool completely. Well wrapped, the cake will keep for four days, or frozen for up to three months.
by Sara Bir
If you’re a fan of rich and versatile neutral colors, this is your year. The Pantone Color Institute, the prominent leader in color insights and trend forecasting, has declared that Marsala is the color of the year for 2015. A warm and soulful shade of earthy terracotta, Marsala has exciting potential for adding an attractive pop to makeup, apparel and jewelry. According to Pantone, it effortlessly flatters a range of skin tones and welcomes trendsetters to experiment with their own creativity in flashing this fabulous shade. The color’s burnished blend of red and brown evokes a notable organic feel, but can also imply extraordinary luxury and sophistication when it’s combined with a desirable sheen. From home decor to manicured nails, this subtly sultry color is ready to make a resounding splash in 2015’s design scene.
But what is the meaning behind the name? For most of us, it probably brings to mind the Italian American dish chicken marsala, which is a delicious combination of chicken, mushrooms and a sauce made from a reduction of Marsala wine. It is from this wine that this year’s number one fashion color takes its inspiration. Marsala takes its name from the Italian city near where it was first produced in Sicily. It was originally crafted in the late 1700’s when English merchant John Woodhouse combined a locally produced wine with grape brandy to fortify the beverage for long ocean voyages. Marsala enjoyed a lengthy period of popularity with the British navy before eventually becoming more widely accepted as a cooking wine. However, it has regained favor with oenophiles in recent years. The color it has inspired is, as we know, nothing short of spectacular.
History lesson aside, how do you plan to rock this luxe hue? It pairs incredibly well with pink and lavender tones, giving you a chance to sport some feminine flair with a chic Marsala dress or covetable coat. Statement rings, dazzling dangle earrings, flirty bracelets and striking necklaces in these soft, pretty shades are surefire options for amping up the glam of your next cutting-edge Marsala ensemble.
Granted, not every lady is in love with the color pink. Never fear! If you prefer combining colors that are artfully vibrant without becoming too clashing, cobalt blue hues are the way to go for creating a truly memorable and modern look. Your jewelry collection will thank you for adding such attractive blue baubles to your Marsala style lineup.
Based on Pantone’s top color pick for 2015, we think it’s safe to say that this year should be nothing short of outstanding on the fashion front. Who could have guessed that a wine historically valued by sailors and chefs could inspire such a gorgeous hue? However you decide to sport Marsala and whatever glamorous jewelry you choose to wear with it, we hope you enjoy this stunning color of the year as much as we do!
by Sarah Clark