First impressions are everything. Well, it’s a good thing that even at first glance, Delancy is so creative and thoughtful. Not a detail was left ignored. From its truly open floorplan with unobstructed views all the way from the front dining room to the rear rooftop terrace. To the flexibility of a space that can be transformed from library to additional fourth bedroom, depending on your family’s immediate needs. Let’s not forget about the unique, loft-inspired spin on traditional townhome design. These are among so many other reasons why the Delancy was recognized as a GALA Award Winner for the best in design and architecture. Right now, it’s even easier to get better acquainted with Delancy with 100% Wow, 100% financing available.*
Take a tour and you’ll see why this is an introduction worth watching.
Yes, eyes. Take it all in. Believe it or not, this is not a mirage. This is not a celebrity home either. Don’t worry, you’re not to blame. It’s easy to be impressed when you walk through a Miller & Smith home. It happens instantaneously when you walk through an open floorplan that is bright, airy and well designed for today’s modern families. The kitchens are true showstoppers with impeccable design details that would have even Martha Stewart’s stamp of approval. The large infinity islands alone create the perfect room anchor, while offering the utmost in functionality with additional counter workspace and storage. But even beyond the obvious, there’s plenty more to make even your closest of friends envious. Take for instance this luxury appliance package available at Marbury. If your current cooking repertoire stops at pigs in a blanket and boxed macaroni cheese, you’ll be inspired to master the art of French cooking in no time.
GE Monogram Built-In Oven with Advantium Speedcook Technology
Expect friends and family to be judgemental over, what else, but your microwave. Let’s get real. This is not your ordinary microwave used only for nuking your Lean Cuisines. Oh no, this freak of technology packs the power to cook your meals in two to eight times faster than an ordinary microwave. Take for instance a 12.5 minute savings when baking chocolate chip cookies or 72 minutes making four baked potatoes. You can cook everything from whole chickens to raw Brussels sprouts in this mean machine.
GE Cafe Series Energy Star 28.6 Cu. Ft. French Door Ice & Water Refrigerator
Not only does this refrigerator look like serious luxury, but it has features that will make your life easier. Full width electronic temperature-controlled drawer with colored LED lights and five accurate settings will deliver the optimal temperature for your favorite foods. Then the Precise Fill water dispenser will dispense the amount of water needed by ounces or cups, with a simple, two-button programming function. And let’s not forget the hot water dispenser that accurately dispenses at one of four pre-programmed temperatures or a custom setting. For someone who prefers her morning cup of tea to be served precisely a drinkable 139 degrees, that little luxury is as simple as a push of a button.
GE Monogram 48” All Gas Professional Range with 4 Burners, Grill and Griddle
This range truly looks the part of a true culinary professional’s instrument with its polished appearance and it’s got all the features to play with the experts, too. From a caterer’s oven that is uniquely sized to accommodate three full-size sheet trays coupled with an everyday oven that is just the right size to fit a 9”x13” casserole. How about reversible burner grates that are flat on one side and uniquely contoured on the other to accommodate round-bottom woks? And a ceramic-infrared grill and stainless steel and aluminum clad griddle are just a couple more reasons that this range is all the rage.
When you live in a Miller & Smith home, you’ll find any excuse to throw a good party. With features like Top Chef kitchens that are seamlessly connected to Great Rooms, large infinity islands for the perfect party spread and rooftop terraces that keep the party moving from inside to out, these homes practically beg you to be used properly. Well, with Halloween now behind us, the holiday season has officially kicked off. So here’s your chance. Celebrate the fun of the season in the most sweet and savory ways. With a menu that’s this enchanting, this dinner party will last you through the fall harvest.
In a large saucepan combine the water, cranberry juice cocktail, sugar, cinnamon sticks, star anise and whole cloves; bring to a boil. Reduce the heat and simmer for about 10 minutes. Remove the spices and cool completely. This may be made up to 24 hours in advance and refrigerated, which is perfect since it can get nice and cold.
Dip the rim of your glasses in some extra cranberry juice and then in red sanding sugar for a decorative touch. Put cranberries on festive toothpicks and freeze for garnish.
To a cocktail shaker half-filled with ice, add ½ cup of spiced-cranberry simple syrup, ¼ cup vodka and a splash of orange juice. Shake and strain into martini glasses and garnish with frozen cranberry skewers.
2 (10-oz.) blocks extra-sharp white Cheddar cheese, shredded*
1 8-oz.) package cream cheese, softened
2 (4-oz.) goat cheese logs, softened
1/2 teaspoon pepper
Braided pretzel, muscadine vine and leaf
Crackers and assorted vegetables
Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin’s entire surface with metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a pumpkin stem; place muscadine vine and leaf beside pretzel. Serve with crackers and assorted vegetables.
1/3 lb. small white button mushrooms, brushed clean, trimmed and quartered
1/2 large yellow onion, minced
1 large carrot, peeled and finely diced
1 large celery stalk, finely diced
1 Tbs. minced fresh thyme
1 cup dry white wine
1 cup water
2 Tbs. minced fresh flat-leaf parsley
Preheat an oven to 300°F.
Season the short ribs with salt and pepper. Place a large, heavy fry pan over high heat until hot. Pour in the olive oil and swirl to coat the pan bottom. When the oil is hot, add the short ribs, reduce the heat to medium and brown well on all sides, about 25 minutes total. As the ribs are done, transfer them in a single layer to a large baking dish or pan.
Pour off all but 2 Tbs. fat in the fry pan and return to medium heat. Add the mushrooms, onion, carrot, celery and thyme, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Transfer to the baking dish and return the fry pan to high heat. Pour in the wine and simmer until reduced by half, scraping up any browned bits with a wooden spoon. Add the wine and the water to the baking dish. Cover tightly, transfer to the oven and cook until the ribs are fork-tender, 2 1/2 to 3 hours. Remove from the oven.
Transfer the ribs to an ovenproof platter, cover with aluminum foil and keep warm in the turned-off oven. Pour the contents of the baking dish into a large measuring pitcher and let stand for 5 minutes, then using a large spoon, skim off as much surface fat as possible. Pour the remaining juices into a fry pan and reheat to serve as a sauce. If the juices seem too thin, simmer over high heat to thicken and concentrate them. Taste and adjust the seasoning with salt and pepper.
Pour the sauce over the ribs, garnish with the parsley and serve immediately.
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese (at room temperature so it is soft)
Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch spring form pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well. Pour into crust.
Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
Combine sour cream, granulated sugar and vanilla extract in a small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of spring form pan.
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