Luxist

Too much Swarovski is never enough, especially during the holidays, when we all want sparkle. And during the holidays in New York City, the most popular sparkle can be found at Rockefeller Center, where each year gaggles of locals as well as tourists stop by to view the Christmas tree, which has been topped by a Swarovski star each year since 2004.

This year's star is 9½ feet in diameter, 1½ feet in depth, weighs a whopping 550 pounds, and comprises 25,000 crystals with 1,000,000 facets. The star is high-tech and low-cost (energy-wise): It has enhancements such as a new cutting-edge computerized lighting system and energy-efficient LED bulbs. The star's 12 rays are outfitted with 720 bulbs on 3,000 feet of wire to create a twinkling effect through customized light sequencing programmed by a complex computer system.

Rockefeller Center officially began the Tree Lighting Ceremony in 1933, when a Christmas tree was erected in front of the then-RCA Building and covered with 700 lights. This is the first year, however, that the Swarovski star will feature dynamic light movement. A team of nine artisans and engineers spent three months (1,200 hours) installing, programming, and testing the star to ensure the effects would withstand the challenging winter weather conditions 76 feet above Rockefeller Center.

A replica of the Swarovski Star will be on display in Rockefeller Center to allow visitors to get a closer view of the detailing and craftsmanship. Swarovski is even offering a selection of star-themed holiday jewelry and ornaments on sale at the Swarovski holiday kiosk at Rockefeller Center, at Swarovski boutiques nationwide, and online.

The 77th Rockefeller Center Tree Lighting Ceremony will be held on Wednesday, December 2, from 7-9 p.m. The ceremony will be televised live, locally on WNBC-TV from 7-8 p.m. and nationally on NBC from 8-9 p.m. Spectators can view the lighted tree each day from 5:30 a.m. - 11:30 p.m.; all day (24 hours) on Christmas Day; and from 5:30 a.m. - 9 p.m. on New Year's Eve. The last day to view the tree is January 7, 2010.

Sources: LuxuryLaunches.com and PR Newswire

Forbes loves lists, and this is a great one if you love to resent actors' huge paychecks -- the Top 10 Overpaid Actors, that is, actors who cost more than their box office worth. According to MSN, in order to qualify for the list, each actor had to have appeared in three films in the last five years that opened in at least 500 theaters. No. 1 on the list is Will Ferrell. For every $1 Ferrell earns, his movies only earn $3.29. The No. 2 spot is filled by Ewan McGregor. His ratio is $1 to $3.75. Nos. 3, 4, and 5 are Billy Bob Thornton, Eddie Murphy, and Ice Cube. Coming in at No. 6 is Tom Cruise; No. 7 is the only woman on the list, Drew Barrymore; and Nos. 8, 9, and 10 are Leonardo DiCaprio, Samuel L. Jackson, and Jim Carrey. Forbes explains it all here. View the official list, with photos, here.

Partnering with The Elton John AIDS Foundation, Jimmy Choo has launched Project PEP, a line of bold, punk rock accessories whose sales benefit the Simelela Rape Center in Cape Town, South Africa. The collection comprises 11 items -- bags, shoes, a cuff, and mobile accessories -- that range in price from $85 - $995. The shoe pictured, the PEP LOOP, is $975. Take a look at the gallery for a few more items from the collection.

Love your dog but are distressed over all the leather products made for him or her? Then take a gander at House of Dog, which offers only 100% cruelty-free pet products made from fine faux materials. Products from all the main dog categories are available: collars, leashes, apparel, beds, carriers, toys, bowls, and even wedding sets, which I presume are special items so your dog can participate in a wedding (while collar, white leash, white carrier). House of Dog's signature creations feature a Luxist favorite -- handset Czech crystals. Click on each category to see the offerings, and take a look at the gallery for a selection of some of the products and the price ranges. The Signature Paw Bag shown, for example, is $320, and comes in seven colors. (Celebs love House of Dog; go here to see.)

K-Swiss has just released two limited-edition colors for its Classic Hi P hi-top men's shoe that are going to snazz up your wardrobe and add some glitter. Putting a metallic twist on its iconic, classic sneaker, the new colors are a patent red upper with a black sole and a bronze upper with white sole. Available online in U.S. sizes 7-13 (no 12.5). $115

I wrote about headbands once before on Luxist, and didn't expect to again. But then I found these pretty accessories at Henri Bendel and thought they'd be nice for a holiday or New Year's fete. Cara Couture's Satin & Crystal Headbands feature offset crystal and pearl adornments and come in four colors: gray, $88; red, $78; black, $88; and purple, $118.

When I was a child, my Aunt Jean gave me one of the best gifts I ever received -- a travel jewelry case. It wasn't kiddie-ish, and I use it to this day to keep my jewelry clean, safe, and uncluttered when I'm away from home. Need a gift idea of your own? Felix Rey makes a travel jewelry case with a bit of glam. The "Bling" Travel Jewelry Case is a zip-around case with four compartments and a mirror. It has "bling" printed on one side and a smiley face on the other and is made of nylon with brass hardware. It's 3.5 inches deep and the compartments are approximately 1 inch deep. $90

Traditional Balsamic Vinegar of Modena (Italy) is made from white and sugary Trebbiano grapes grown on the hills around Modena. Custom demands that the grapes are harvested as late as possible to take advantage of the warmth that nature provides there. This vinegar is made from the cooked "grape must" [the juice pressed from grapes before it has fermented; new wine] matured by a long and slow vinegarization process through natural fermentation, followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of spices or flavorings. The production of traditional Balsamic Vinegar is labor intensive and time consuming; this accounts for its high cost and limited availability.

Production of traditional Balsamic Vinegar is governed by Italian law and provides that a specific Certification Agency (Cermet) oversees all production phases, from the vineyard to the bottle. All of the product that is bottled must pass a sensory examination run by a panel of five tasting judges.

Commercial grade Balsamic Vinegar of Modena constitutes a more economical alternative to the traditional product. In the United States, products are also allowed to be labeled as Balsamic Vinegar, based on the U.S. labeling laws. These products are made from the juice of grapes, but would not carry the term "of Modena" on the label. Traditional Balsamic Vinegar of Modena generally is found in specialty stores. Commercial grade Balsamic Vinegar of Modena can be found in specialty stores, supermarkets, and supercenters.Commercial products are of high quality and suitable for use in marinades, vinaigrette dressings, and in making pan sauces.

The product has a long shelf life and can be stored in a closed container indefinitely. Store the product at 4-30°C (39-86°F), but refrigeration is not required. Exposure to air will not harm the product, but may cause "mothering," which causes the solids to filter out. Some sedimentation is normal for a product that contains a high level of soluble solids, but the sedimentation will disappear when the bottle is shaken.

Traditional Balsamic Vinegar of Modena is only bottled in the distinct, bulb-shaped bottle of 100 ml. It has either a white cap (minimum age of 12 years) or gold cap (minimum age of 20 years).

Salad dressings, sauces, and gravies benefit from the addition of Balsamic Vinegar. Sprinkle on cooked meat to add flavor and aroma; season salad greens, strawberries, peaches and melons; or use as an ingredient in your favorite salad dressing.

Source: The Vinegar Institute

Makeup brushes tend to be overlooked, perhaps because many makeup products include a puff or brush or some sort of applicator. As poor quality as some of these applicators are, many women balk at the idea of buying separate tools -- the brushes that come with the products are smaller and more portable, and good brushes can indeed be pricey. But here's a good line I read recently: Your skin is like a delicate piece of silk. Your makeup brushes shouldn't feel like they are brooms sweeping across your skin. Quality brushes also will make applying makeup easier, faster, and more pleasurable, because they are made in specific shapes and sizes for the job at hand (e.g., blush brush, powder brush, eyeshadow brush).

Before purchasing a brush or brush kit, check that each brush head is soft and full. Run your hand through the bristles. It is a bad sign if they come out readily/shed or feel coarse on your skin. The handle should feel comfortable and seem solid. Keep your brushes in a protective case or upright in a decorative glass or container on your dresser, not in the bathroom, where moisture accumulates. Every few weeks, or at least once a month, gently wash them in a mild liquid detergent or baby shampoo. Do not soak them. Pat each brush dry, especially around the area where the brushes meet the handle, and lay them flat over the edge of a table or counter so that the bristles are open to air on all sides, and reshape the brush head.

I'm not endorsing this brand, but BareEscentuals offers a good selection of brushes. Take a look simply to see what shapes and sizes of quality brushes are available, and their cost.

Apple season is in full swing. Do you know your Granny Smith from your Gala, your Rome Beauty from your Braeburn? This guide from the U.S. Apple Association will help you choose the right apple for your eating or cooking pleasure.

Braeburn: This apple originated in New Zealand in the early 1950s, as a chance seedling with Lady Hamilton and Granny Smith as possible parents. Now grown in the United States, Braeburn is a multipurpose apple good for all types of apple uses. Its color varies from orange to red over a yellow background. This crisp, juicy apple has a rich, spicy-sweet flavor. U.S. Braeburns are available beginning in October through July.

Cameo: This new apple with an old-world name was discovered as a chance seedling in the late 1980s in Washington state. Cameo makes its appearance beginning in October. It bears red stripes over a cream-colored background. Extra-crispy Cameo has a sweet-tart taste. This apple resists browning, making it a natural choice for salads and fruit trays. Cooks, please note that Cameo's extra-denseness takes a bit longer to cook.

Cortland: This variety originated in the late 1890s in New York state, a cross between McIntosh and Ben Davis developed at the New York State Agricultural Experiment Station. Sweeter than its McIntosh parent, with only a hint of tartness. Cortland has tender, snow white flesh that resists browning, making it an excellent choice for salads, kabobs and garnishes. The Cortland is available September through April.

Empire: Empires premiered in 1966 in the Empire State of New York, a cross between Red Delicious and McIntosh developed by the New York State Agricultural Experiment Station. This crisp, juicy apple has a delightful sweet-tart flavor and creamy white flesh, making it a good all-purpose apple. Stake out your Empire between September and July.

Fuji: Originally developed in Japan in the late 1930s and named after the famous Mt. Fuji, U.S.-grown Fujis began appearing in markets in the 1980s. Fuji is a cross between Ralls Janet and Red Delicious. This variety's popularity is skyrocketing, thanks to its sweet flavor and firmness. Fuji apples are bi-colored, typically striped with yellow and red. They are available year-round, beginning in September.

Gala: This variety originated in New Zealand, a cross between Kidd's Orange Red and Golden Delicious. The Royal Gala strain was named in honor of Queen Elizabeth II, who deemed it her favorite during a visit to New Zealand. It was brought to the United States in the early 1970s, and is now one of the country's most popular apples. This crispy, juicy, very sweet apple is ideal for snacking. Galas can vary in color, from cream to red- and yellow-striped. U.S.-grown Galas are harvested beginning in mid-July, and are typically available year-round.

Ginger Gold: A Virginia grower discovered this apple sprouting amid the ruins of a hurricane-devastated orchard in the late 1960s, and named this greenish-gold, sweet-tart apple after his sweetheart. Its parentage includes Albemarle Pippin, a favorite apple of Thomas Jefferson. This early-season Eastern apple is great for salads, and cooks well too. Available in limited but growing supplies starting in mid-October.

Golden Delicious: This old favorite was discovered as a chance seedling in 1890 in Clay County, W.Va., and was originally named Mullin's Yellow Seedling. Renamed in 1916, its parents are thought to be Golden Reinette and Grimes Golden. Goldens have a pale yellow skin, sometimes with a red blush. Mellow and sweet, all-purpose Goldens are great for eating out of hand, baking and salads. Golden's crisp, pale yellow flesh resists browning, making it a good choice for salads and other dishes. Goldens appear on the market in September, and are available year-round. Cooks, note that you can reduce the amount of added sugar when making pies with Goldens.

Granny Smith: This Australian native was discovered in 1868 as a chance seedling by "Granny" Anne Smith of Ryde, New South Wales. One parent might have been a French Crab Apple. Grannys are known for their distinctive green flesh, which sometimes bears a red blush, and their very tart flavor. An all-purpose apple, Grannys work equally well as a snack or in pies and sauce. U.S. Grannys are harvested beginning in August, and are available year-round.

Honeycrisp: This apple has a honeyed, mild flavor and a crispness deemed explosive. Crispy, juicy, and sweet, this popular newcomer is a cross between a Macoun and a Honeygold. Honeycrisp's skin is a distinctive mottled red over a yellow background, with coarse flesh. This apple is good for snacking, salads, and sauce-making, and stores well. Honeycrisp was developed by the University of Minnesota. Harvested beginning in September, supplies are limited but growing.

Idared: Introduced in 1942, this Idaho Agricultural Experiment Station product is a cross between the Jonathan and Wagener apples. It has a tangy flavor like the Jonathan, but is much larger. It has a bright red skin, and firm texture. This apple is good for snacking and holds its shape ideally for baking. Available from September through June.

Jonagold: A blend of Jonathan and Golden Delicious apples, New York native Jonagold offers a unique honey-tart flavor, and crispy, juicy nearly yellow flesh. It debuted in 1968, a product of the New York State Agricultural Experiment Station. With a yellow-green base skin color and a red-orange blush, it is excellent both for eating fresh and for cooking. Jonagold is typically available October through July.

Jonathan: This variety of apples was discovered in Woodstock, N.Y., in the 1920s and is known for its use in pies and applesauce. This crimson apple with occasional touches of green has a spicy tang that blends well with other varieties in sauces and cider. Jonathan is typically available from September through April.

McIntosh: This old, well-known variety was discovered as a chance seedling by John McIntosh in 1811. Its deep red finish sometimes carries a green blush. Juicy, tangy, tart McIntosh has a tender, white flesh. It is best used for snacking and applesauce, but some people enjoy its tart flavor in pies as well. Cook's hints: McIntosh's flesh cooks down easily; if pie making, cut your slices thick or add a thickener. This apple is typically available from September through May.

Newtown Pippin: Also known as Albemarle Pippin, a favorite variety of Thomas Jefferson. Discovered on Long Island in 1759, this apple is one of the oldest original U.S. varieties, helping to launch the U.S. fruit export industry. Newtown Pippin is a distinctive green, often with yellow highlights. Its aromatic, tangy flesh makes the Newtown great for use in pies and applesauce. Primarilly a processing variety, most U.S. supplies are used commercially. Newtown Pippin is typically available from September through December.

Pink Lady: Notable for its hot pink skin color and lily-white flesh, this Southern Hemisphere native is now being grown stateside. A cross between Golden Delicious and Lady Williams, crunchy Pink Lady has a unique sweet-tart flavor described as "Gala with a zing." Pink Lady is great for snacking, slicing, or dicing on a salad, and for baking. This apple appears in mid-October, one of the last varieties to be harvested, so supplies often are available through late spring or early summer.

Red Delicious: This most widely recognized of all U.S. apple varieties originated in Iowa in the 1870s. This sweet, crispy, juicy apple varies in color from striped red to solid midnight red. Western Red Delicious are elongated in shape, with pronounced "feet"; Eastern-grown Delicious are more round. This apple is best eaten fresh or in salads. Red Delicious apples are available year-round, starting in September.

Rome Beauty: Referred to as the "baker's buddy," this apple was discovered as a chance seedling in the early 1800s on a farm near Rome Township, Ohio. Famed for its storage qualities, this mildly tart apple is primarily used for cooking and is especially good baked or sautéed. The Rome apple is typically available beginning in September.