1. JANUARY 2014
HOW TO CREATE
MEMORABLE
DINNER PARTIES
SPECIAL WEDDING SECTION:
SWANK HANDBAGS FOR A BRIDE’S ESSENTIALS
27 BAUBLES FOR BRIDESMAIDS
STORAGE OPTIONS FOR BRIDAL BLING
The StyleLine Bride
ANNIVERSARY
EDITION!5th
M E T R O D E T R O I T ’S G U I D E T O F A S H I O N, B E A U T Y A N D H O M E
LOVE IS IN THE AIRT H E B E S T I N B R I D A L F O R 2 0 1 4
INDULGE IN LUXE,
LASTING LEATHER

2. Best Buys for Your EyesBy Kimberly Lewis
Finding the right eye cream can be a chore. With all the gels, ointments,
anti-this, anti-that, it’s easy to get overwhelmed by the myriad of options.
Luckily, we’ve done some of the work for you. Here, we feature top eye
creams for every issue – from age defense to conquering puffy eyes.
It’s worth the effort; a little dab of eye cream can go a long way.
Ultimate Moisture
Keep the skin around your
eyes refreshed
and replenished.
NARS Total Replenishing
Eye Cream, $55, Neiman
Marcus, 248.643.3300.
SebaMed Age Defense
Lifting Eye Cream, $30,
CVS, metro Detroit
locations. LUSH Cosmetics
Enchanted Eye Cream, $27,
LUSH Cosmetics, metro
Detroit locations.
What Wrinkles?
Diminish wrinkles with a potent cream.
Kiehl’s Powerful Wrinkle Reducing Eye
Cream, $52, Nordstrom, metro Detroit
locations. SkinMedica TNS Eye Repair,
$95, Skin & Laser Center at Ferrara
Dermatology Clinic, 313.884.5100.
Morning Perk Up
Battle puffy eyes and
look energized.
ULTA Advanced Relief Cooling
eye gel (not pictured), $12,
ULTA Beauty, metro Detroit
locations. Glytone Anti-aging
eye cream with caffeine, $52,
FACE Skincare - Medical -
Wellness, 248.663.016. Eve
Organics Beauty Harmony
fortifying eye repair cream,
$30, Bellezza Salon & Boutique,
248.620.0301. CAUDALIE
Vinosource S.O.S. Morning Eye
Rescue, $34, Sephora, metro
Detroit locations.
Age Defying
Slow down the aging of the delicate
skin around your eyes.
Olay Age Defying Eye Gel, $11,
ULTA Beauty, metro Detroit locations.
fresh Black Tea Age Delay Eye
Cream, $65, Nordstrom, metro Detroit
locations. Sephora Age Defy Eye
Cream, $25, Sephora, metro
Detroit locations.
44 l styleline JAN14 l BEAUTY l EYE CREAMS

3. 27 Baubles
Instead of giving your bridesmaids gifts that
will collect dust in their closets, treat them
to jewelry they can wear on your big day
and beyond. Whether you prefer traditional
designs or contemporary styles, here, we
share 27 different finishing touches for your
bridesmaids’ wardrobes.
Lovely Lariat
Orin Jewelers designed
by Frederic Duclos
sterling silver rose finish
drop lariat, $395, Orin
Jewelers, 734.422.7030,
248.349.6940.
Crystal Clear
Orin Jewelers designed by
Swarovski rhodium-plated ring
with small and baguette-cut clear
crystals, $180, Orin Jewelers,
734.422.7030, 248.349.6940.
Classic Elegance
Pandora silver freshwater pearl
earrings, $50, Birmingham
Jewelry, 586.939.5100.
Mixed Media
Fredrick Jewelers 18-karat two-
tone ring with yellow and white
diamonds, total weight of 0.81
carats, $3,600, Fredrick Jewelers,
248.646.0973.
Sparkle & Shine
Fantasia by DeSerio earrings,
$395, Neiman Marcus,
248.643.3300.*
Floral Infusion
Erin Cole cuff, $750, Roma
Sposa, 248.723.4300.*
Best Buds
Tacori sky blue topaz earrings with an
18-karat gold gem-seal silver stud basket,
$320, Waterfall Jewelers, 248.623.9422.
Cuff Love
Alexis Bittar thin cuff, $275, and thick cuff,
$325, Capricious, 313.458.8634.*
Not So
Basic Black
Orin Jewelers designed
by Swarovski pendant
featuring an oval faceted
cabochon with six crystal
colors including Jet
Hematite (The pendant
comes on a black twisted
cord and can also be worn
as a brooch), $260, Orin
Jewelers, 734.422.7030,
248.349.6940.
Color Me Happy
Chloe’s Treasures bracelet on top,
$109, bracelet in middle, $99, and
bracelet on bottom, $109, Roma Sposa,
248.723.4300.*
Something Blue
Swarovski earrings, $75, and bracelet,
$65, Carson’s, metro Detroit locations.*
*Photo by Christian O’Grady80 l styleline JAN14 l SPECIAL BRIDAL SECTION l JEWELRY

5. Kate Spade Clyde handbag, $495, Kate Spade, 248.458.2023.
THE LINEUP > THE BAG WE LOVE
26 styleline l november 10
I N GTSACEPT Y

6. ByTracyDonohue.PhotobyChristianO’Grady
LINE ON BEAUTY > TRENDS
50 styleline l november 10
LIP S E R V I C E
Pucker up for sexy
winter lips colored
in the season’s
on-trend reds and
neutrals. Rock bold
reds with subtle
eyes and warm
neutrals with more
intense eye looks.
Front row, from left: «Priss Lipstick in Frittle, $15, Priss, 248.885.8669. «MAC
Lipstick in Folio Rev., $15, Macy’s, metro Detroit locations. «Estée Lauder Lipstick
in Midnight Bloom, $22, Parisian, metro Detroit locations. «MAC Lipstick in Liquid
Lurex, $15, Macy’s, metro Detroit locations. «Sephora Collection Lip Attitude in
Star, $12, Sephora, metro Detroit locations. Middle row, from left: «Kat Von
D Painted Love Lipstick in Adora, $18, Sephora, metro Detroit locations. «Tarina
Tarantino Lipstick in Studio 200, $22, Sephora, metro Detroit locations. «Priss
Lipstick in Vermillion, $15, Priss, 248.885.8669. «Purely Pro Lipstick in Honey
Lust, $22, Charisma Salon and Spa, 734.464.8686. Back row, from left: «Priss
Lipstick in Haplo, $15, Priss, 248.885.8669. «Todd’s Beauty Lipstick in Smudge,
$17, Todd’s Room, 248.594.0003. «MAC Lipstick in Drive Me, $15, Macy’s, metro
Detroit locations.

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Charming Quality
 Over 60 Years of Experience  Highest Quality of Products  From affordable to Exquisite
 Experienced and Knowledgable Staff  Tremendous Selection of Styles

21. 6 www.michiganprime.com N
GOBBLE UP THESE
HEALTHY DISHES
Indulge in tasty Thanksgiving Day
delectables without post-meal guilt or bloat
By Joyce Wiswell
Thanksgiving is a uniquely American holiday – and so, too, is
the dubious ritual of cramming in as much rich food as possible.
Unbuttoning our pants to fit in another serving or two has become
almost as traditional as non-stop football on the TV. But it doesn’t
have to be that way; it’s possible to enjoy a wonderfully extravagant
meal that doesn’t break the calorie and fat bank.
“A lot of memories go into the Thanksgiving
meal,” notes Darlene Zimmerman, a registered
dietitian with the Heart Smart ® program at
Henry Ford Hospital in Detroit. “But you can
downsize the portions and make a few ingredient
substitutions like olive oil instead of butter.
Otherwise, you can easily have a 2,000- to
4,000-calorie meal.”
Zimmerman recommends starting off
with soup. “Soup makes you feel a bit fuller,”
she says. “It’s a nice way to help people without
them knowing.”
And don’t tell your guests they are eating
healthy, she advises, because some will be
skeptical and not taste dishes with an open mind.
“Wait until they say, ‘That was really good’ or ask
for the recipe.”
Just because they eschew the bird does not
mean vegetarians sacrifice on Thanksgiving.
“I never thought if you don’t have turkey that it
is lacking in anything,” says Maren Jackson, who
owns Seva with her husband Jeff. The vegetarian
eatery, an Ann Arbor staple since 1973, opened a
second location in Detroit nearly two years ago.
“The Thanksgiving meal is all about the
harvest fall flavors,” Jackson says. “Most people
who come to Seva are not vegetarian, or only
partially vegetarian. They just enjoy the flavors
of the food.”
With these recipes, your guests will never
suspect they are eating food that not only tastes
good but is good for them, too.
THANKSGIVING MENUS
SEVA’S ROASTED ROOT VEGETABLES WITH CITRUS VINAIGRETTE
Serves: 6
Vegetables
1 pound carrots, trimmed,
peeled and diced
1 pound parsnips,
trimmed, peeled,
quartered and core cut
out, diced
1 pound sweet potatoes,
peeled and diced
2 tablespoons canola oil
1 teaspoon kosher salt
½ teaspoon white pepper
Directions: Mix the diced
vegetables in a 9” x 13”
baking dish. Add the canola
oil, 1 teaspoon salt and
white pepper and toss well.
Cover dish with foil. Roast
in 350-degree oven for about
two hours, until vegetables
are tender and caramelized.
Vinaigrette
½ cup fresh orange juice
½ cup balsamic vinegar
½ teaspoon kosher salt
¾ cup extra-virgin
olive oil
½ teaspoon black pepper
Zest of oranges you juiced
Roasted almonds
(optional)
Directions: Zest all the
oranges before juicing. Whisk
together the orange juice,
balsamic vinegar and ½
teaspoon salt. Add olive oil,
black pepper and zest. Mix.
Serve warm roasted
vegetables drizzled with the
citrus vinaigrette. Sprinkle
with roasted almonds if
desired.
Note: This can also be a
main course over the whole
grain of your choice. Kasha
is particularly tasty with the
citrus flavors.
SEVA’S APPLES WITH SPICY PECAN CHUTNEY
Serves: About 6
(Yields 1½ cups)
1½ cups roasted
pecans
Zest of 3 limes
1/3 cup lime juice
3/4 teaspoon
cayenne pepper
2 tablespoons soy
sauce or wheat-
free tamari
6 tablespoons
brown sugar
3 large crisp, tart
apples, such as
Fuji or Pink Lady
Directions: Finely
grind the pecans
in a food processor.
Add all other
ingredients except
apples and mix
well. To serve, core
and slice apples.
Arrange apple slices
around chutney on
a serving dish.
SEVA’S
VEGETARIAN MENU
• Apples With Spicy Pecan Chutney
• Roasted Root Vegetables
With Citrus Vinaigrette
• Pumpkin Lasagna
• Molasses Cookies
Recipes from Seva Restaurant,
66 E. Forest Ave.,Detroit,
313.974.6661; and
314 E. Liberty in Ann Arbor,
734.662.1111
www.sevarestaurant.com.

22. N Michigan PRIME 7
SEVA’S PUMPKIN LASAGNA
THANKSGIVING MENUS
HEART SMART® ROASTED CAULIFLOWER SOUP (SEE MORE HEART SMART® RECIPES ON PAGE 10)
Yields: 6 cups
1 head cauliflower, cut in
florets (8 to 9 cups)
1 tablespoon olive oil
1 tablespoon trans fat-free
margarine, melted
2 cups chopped sweet onion
(such as Vidalia)
2 cloves garlic, peeled
and minced
2 cups fat-free, less-sodium
chicken broth
3 cups skim milk
1 tablespoon sherry
2 teaspoons sugar
¾ teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon
ground nutmeg
2 tablespoons real
bacon bits
2 tablespoons snipped
fresh chives
Directions: Preheat oven to
425 degrees. In a large bowl, toss
cauliflower florets with oil and
place on a baking sheet with sides
in a single layer. Roast until tender
and slightly toasted, about 20 to
25 minutes.
In a large saucepan, melt
margarine over medium heat
and sauté onions and garlic
until soft, about 5 minutes. Add
broth and roasted cauliflower to
the saucepan. Reduce heat and
simmer, covered, for 10 minutes.
Remove from heat, cool slightly
and add the milk.
With an immersion blender or
food processor, blend soup until
smooth. If using a food processor,
return soup to the saucepan and
add the sherry, sugar, salt, white
pepper and nutmeg, and heat
through.
In a small nonstick skillet, heat
bacon bits, about 3 to 5 minutes.
To serve, top each portion with
1 teaspoon bacon bits and 1
teaspoon snipped chives.
Nutrient Information Per
Serving: 125 calories (29 percent
from fat), 4 g fat, 1 g saturated fat,
0 g trans fat, 4 mg cholesterol,
6 g protein, 480 g sodium, 15 g
carbohydrate, 1 g fiber, 175 mg
calcium.
Photo courtesy of
the Detroit Free Press
Serves: 8 to 12 (this dish is so
rich that a little goes a long way)
Sauce
6 tablespoons butter
6 tablespoons flour
2 cups milk
2 cups cream
8 ounces plain
goat cheese
¾ teaspoon salt
½ teaspoon nutmeg
Directions: Cook butter and
flour together in a saucepan until
the flour is gelatinous.
Add milk and cream, cooking
and whisking until thick. Remove
from heat and whisk in goat
cheese, salt and nutmeg. Set
aside. Yields about 4 ½ cups.
Note: Skim milk can be
substituted for the milk and
cream for a lower-fat dish.
Filling
15-ounce can
pumpkin
¾ teaspoon thyme
¾ teaspoon sage
1½ teaspoons salt
½ teaspoon pepper
Pinch nutmeg
¼ cup bread crumbs
4 ounces mascarpone
cheese
¼ cup grated Parmesan
cheese
2 tablespoons
brown sugar
Directions: Mix all
ingredients together.
Lasagna
12 oz. box no-cook lasagna
noodles, or fresh lasagna
sheets.
Additional grated
Parmesan for top
Directions:
Brush or spray 9” x 13” pan with
oil. Layer in pan from the bottom
up: one third of the sauce;
enough no-cook lasagna noodles
(or fresh pasta sheets) to cover
the pan; one half of the filling;
one third of the sauce; no-cook
lasagna noodles (or fresh pasta
sheets) to cover pan; one half
of the filling; no-cook lasagna
noodles (or fresh pasta sheets) to
cover pan; one third of the sauce.
Sprinkle Parmesan on top and
cover pan with foil.
Bake, covered, in a 350-degree
oven for about 45 minutes.
Uncover and bake until heated
through and bubbly, about 15
more minutes.
Note: Alternately, roll filling in
fresh pasta sheets (about ½ to ¾
cup in a piece of pasta roughly
6 inches square). Put filled pasta
rolls in an oiled glass baking dish,
cover with sauce, top with cheese
and bake in the same manner.
Make sure the sauce covers the
top of the pasta so that the pasta
won’t dry out during baking.
SEVA’S MOLASSES COOKIES
Yields: about 2½
dozen cookies
¾ cup shortening
(butter or
margarine)
1 cup sugar
¼ cup molasses
(unsulphured)
1 egg
2 cups flour
2 teaspoons
baking soda
½ teaspoon cloves
½ teaspoon ginger
1 teaspoon
cinnamon
½ teaspoon salt
Additional sugar
for rolling
Directions:
Melt and cool the
shortening. Beat the
cooled shortening
well with the sugar,
molasses and egg.
Mix together the
flour, baking soda,
cloves, ginger,
cinnamon and salt.
Add to wet mixture
and mix well.
Preheat oven to
375 degrees.
Form dough into
1-inch balls, then
roll balls in sugar.
Place on ungreased
cookie sheet two
inches apart and
bake for about 10
minutes.
Photo by Christian O’Grady
Continued on page 10

23. 10 www.michiganprime.com N
HEART SMART® HERB-ROASTED TURKEY
Yields: Twenty-six
3-ounce servings
1 14-pound whole turkey
1/4 cup olive oil
2 tablespoons
granulated garlic or
garlic powder
2 teaspoons dried thyme
2 teaspoons dried
marjoram
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black
pepper
2 small apples, peeled,
cored, and cut into
large chunks
1 small onion, cut into
large chunks
2 celery stalks, cut into
2-inch pieces
4 cloves garlic, peeled,
cut in half
2 cups water
Directions: Preheat
oven to 325 degrees. Clean
turkey, discarding giblets
and organs. Place turkey,
breast side up, on a rack in
a large roasting pan.
In a small bowl, combine
olive oil, granulated garlic,
thyme, marjoram, sage,
salt and pepper. Rub herb
mixture all over turkey and
under the skin onto the
breast meat.
Place apple chunks,
onion, celery and garlic
cloves in the cavity. Tuck
wing tips under the turkey
and tie legs together with
kitchen string.
Add water to the
roasting pan. Cover with
heavy-duty foil and bake
for approximately 3 1/2
hours, or until the internal
temperature measures 165
degrees.
Remove turkey from
oven and let rest for about
30 minutes before carving.
Nutrient analysis per
serving (3 ounces): 153
calories (24 percent from
fat), 4 g fat, 1 g saturated
fat, 0 g trans fat, 85 mg
cholesterol, 26 g protein,
134 mg sodium, 0 g
carbohydrate, 0 g fiber, 22
mg calcium.
THANKSGIVING MENUS
t
2
HEART SMART ® MENU
• Roasted Cauliflower Soup
• Herb-Roasted Turkey
With Make-Ahead Gravy
• Mashed Sweet Potatoes,
Hawaiian-Style
• Pumpkin Soufflé
HEART SMART®
MASHED SWEET
POTATOES,
HAWAIIAN STYLE
Yields: 2 cups
2 sweet potatoes
(8 ounces each)
1 ounce reduced
fat cream cheese,
softened
2 1/2 tablespoons
brown sugar
1 tablespoon trans
fat-free margarine,
melted
1/4 cup drained
crushed pineapple
Directions: Preheat
oven to 400 degrees. Place
sweet potatoes on a baking
sheet and bake for 40 to 50
minutes or until potatoes
are tender enough to easily
pierce with a fork. Cool
potatoes slightly and remove
skins.
Place cooked sweet
potatoes in a large, oven-safe
bowl and mash with
cream cheese, brown sugar
and melted margarine.
Once combined, stir in
crushed pineapple.
If needed, warm mashed
sweet potatoes in the oven or
microwave prior to serving.
Nutrient Analysis Per
Serving (1/2 Cup): 183
calories (20 percent from
fat), 4 g fat, 2 g saturated
fat, 0 g trans fat, 5 mg
cholesterol, 3 g protein,
141 mg sodium, 34 g
carbohydrate, 4 g fiber, 51
mg calcium.
HEART SMART® MAKE-AHEAD GRAVY
Yields: 1 cup
2 tablespoons trans
fat-free margarine
2 tablespoons finely
minced onion
3 tablespoons flour
1/2 cup fat-free, less-
sodium chicken
broth
1/2 cup fat-free,
less-sodium beef
broth
1/4 cup apple cider
1/8 teaspoon salt
1/8 teaspoon
black pepper
1 to 2 tablespoons
defatted turkey
drippings
(optional)
Directions: Melt
margarine in a small
saucepan over medium-
low heat and add onion.
Sauté until onion has
softened and begins to
brown slightly, about 8
minutes.
Add flour and
continue to brown on
stovetop, about 2 to 3
minutes.
In a measuring cup,
combine chicken broth,
beef broth and cider.
Gradually add broth
mixture to flour
mixture, stirring with
a whisk until blended.
Cook 2 to 3 minutes
until thick, stirring
constantly.
For more turkey
flavor, add 1 to 2
tablespoons defatted
turkey drippings if
desired.
Nutrient analysis
per serving (2
tablespoons): 31
calories (58 percent from
fat), 2 g fat, 0 g saturated
fat, 0 g trans fat, 0 mg
cholesterol, 1 g protein,
103 mg sodium, 3 g
carbohydrate, 0 g fiber,
1 mg calcium.
HEART SMART® PUMPKIN SOUFFLÉ
Photo courtesy of
the Detroit Free Press
Photo courtesy of
the Detroit Free Press
Serves: 9
2 tablespoons
cornstarch
3 tablespoons water
1 15-ounce can
pumpkin
3/4 cup sugar, divided
1 1/4 cups skim milk
1 teaspoon ground
cinnamon or
pumpkin pie spice
2 teaspoons vanilla
extract
Nonstick cooking
spray
4 egg whites
1/4 teaspoon cream
of tartar
1/8 teaspoon salt
Directions: In a
small bowl, dissolve the
cornstarch in water and
set aside.
In a saucepan,
combine the pumpkin,
sugar minus 3
tablespoons, milk and
cinnamon. Set over
medium heat and stir
until mixture begins
to bubble. Stir the
cornstarch mixture
into the pumpkin
mixture and allow to
bubble again, stirring
constantly.
Remove from heat
and add the vanilla.
Let the pumpkin
mixture cool to room
temperature. The
pumpkin base can be
made ahead, covered
and refrigerated –
just bring to room
temperature before
proceeding.
Position a rack in
the lower third of the
oven and preheat to
350 degrees. Coat an
8- or 9-inch round,
2-quart oven-safe
casserole dish with
nonstick cooking spray.
In a large grease-free
bowl, combine the
egg whites, cream of
tartar and salt. Using
an electric mixer on
medium speed, whip
until foamy.
Gradually add the
remaining 3 tablespoons
of sugar and whip until
the whites are medium-
stiff but not dry. Using
a whisk, fold about 1
cup of the whipped
whites into the
pumpkin base then fold
the mixture into the
remaining whites.
Turn the mixture into
the prepared casserole
dish and smooth the top
with a spatula.
Place the soufflé
in a roasting pan
and add hot water
to come about
one third of the
way up the side of
the casserole dish.
Bake until well
risen and fairly
firm when lightly
jiggled, about 35
to 45 minutes or
until an instant-read
thermometer inserted
in the center reads
about 150 degrees.
Remove from oven
and serve.
Nutrient Analysis
Per Serving: 109
calories (none from fat),
0 g fat, 0 g saturated
fat, 0 g trans fat, 1 mg
cholesterol, 4 g protein,
68 mg carbohydrate, 2 g
fiber, 44 mg calcium.
Heart Smart®
recipes courtesy of
Heart Smart®. Heart
Smart® is a registered
trademark of the Edith
and Benson Ford Heart
& Vascular Institute at
Henry Ford Hospital.
To order a copy of the
Heart Smart® Cookbook,
Third Edition, please
visit www.freep.com/
bookstore or call
800.245.5082. 
Continued from page 7