Move over Martha Stewart, here comes Ramona Singer.
The feisty Real Housewife of New York is known as an astute businesswoman, wife and mother, but leave it to the holidays to bring out her kitchen savvy, from baking with her daughter Avery to decorating the Christmas tree.
“My favorite thing about Christmas is how traditional it is with our family,” Singer told Celebuzz.
“I love being in our home and doing what we do each year. Ever since Avery was a little girl, we would make sugar cookies together. I did the same with my mom when I was little.
“I would do most of the work while Avery watched and then she would get to sprinkle on the sugar at the end,” she added. “But 18 years later the roles have reversed. Avery does most of the baking while I watch and then I get to sprinkle the sugar on at the end!”
Singer’s holiday party plans include her annual pre-Christmas bash with her closest friends when she gets the chance to dazzle them with her culinary skills.
“I always throw a pre-Christmas gathering so we can celebrate with our friends,” said Singer. “I invite 20 of our nearest and dearest over and cook all of my signature dishes. I really look forward to everything about this holiday season.”
So what’s one of her foodie favorites on this year’s menu? Baked chicken with artichokes and white wine, she said.
Singer also fondly remembers passing down one special tradition to her daughter, even though it came with a hefty price tag.
“When I was pregnant with Avery, I was strolling down Madison Avenue and saw 50 percent off Christmas ornaments and I purchased hundreds of dollars worth!” she said. “My husband looked at me like I was nuts! But I told him, ‘These will be our first ornaments with Avery and we will keep them forever.’”
Now the gold and burgundy décor fill her Hamptons home with memories.
“They are still my favorites,” she said, “and we hang them every year along with ones we have added along the way.”
Here is Singer’s favorite holiday recipe for baked chicken with artichokes and white wine:
4 chicken breasts, skinned, boneless and split in half
20 white button mushrooms, sliced
1 or 2 cans artichoke hearts (14 oz each), drained well, and cut in half
Lemon juice (1 lemon)
1 cup chicken broth
1/2 cup Ramona Pinot Grigio or other white wine
Put salt and pepper on both sides of the chicken breasts and coat with flour
Heat the olive oil in a pan on medium heat
Then cook the chicken on both sides for about 3 to 4 minutes each (until cooked,
depending on thickness.)
Remove from pan
Add the sliced mushrooms and cook for one to 2 minutes
Then add the artichokes, chicken broth, wine and lemon juice
Bring to a boil then simmer until the sauce is reduced and add chicken breasts
*Optional: Serve with pasta, pesto sauce and parmesan cheese
