You know that I love flowers for entertaining, but there is something so earthy and elegant about a table garland made with fresh herbs and colorful vegetables! The markets in Paris are stocked full of fresh produce and it was the perfect inspiration for a table arrangement for a gathering of friends for the evening. The fact that everything can be bought from your favorite local grocery store or farm stand (or picked that day from your garden) makes this fabulous for an impromptu dinner party or just an innovative way to add some color to a regular weekday meal. This is so easy to arrange! I placed a small head of lettuce in a bowl with some water (to keep it crisp) and put some asparagus and herbs into simple water glasses. I rounded out the garland with gorgeous heirloom tomatoes in a basket and a beautiful head of radishes on a vintage silver tray. A show stopping baguette wreath was the finishing touch to bring a bit of Paris to the table!
Recipes & Entertaining Ideas
Filtering by Tag: Centerpiece
I absolutely love having fresh flowers at home. What I do not love is breaking the bank for a beautiful arrangement! It is entirely possible to assemble gorgeous floral moments with blooms from your favorite grocery store, and I want to show you how to make a classic rose cluster using roses that I bought from my neighborhood grocer!
For this cluster, I chose a similar color palette and three colors of roses: Pale pink with lime green, ivory, and a soft pink/peach. One of the varieties was a spray rose to add a different size and texture. All you need are flower shears, green floral wire, and a simple glass cylinder (my go-to vessel - they are easy to find, blend into any table setting, and are small enough to arrange multiples down the center of a table, place on a side table, etc.).
This is the perfect time to be creative! If you prefer a monochromatic story, as I have shown here, select blooms that are in a similar color palette. For a more daring arrangement, shake it up a bit and choose a variety of hues for an eclectic centerpiece. Happy arranging!
A Few Simple Tips to Arrange the Cluster
For a table setting, I think flowers should not be taller than 8-10 inches. Measure your arrangement using my technique in the video.
Cut stems at a diagonal when arranging. I like to change the water and re-cut the stems daily to ensure my flowers stay fresh.
While you are planning your holiday soirée, remember the flowers! An earthy and elegant arrangement makes for the perfect centerpiece. I love the rustic charm of a small copper pot as the vessel for a French-inspired collection of roses and greenery, which creates an arrangement that is sophisticated and does not overwhelm the table.
The best part is that all of the fabulous flowers (and herbs!) can be found at most grocery stores. While you are out picking up a few last-minute ingredients, you can also bring home simple florals to recreate this arrangement. I used red roses, spray roses, seeded eucalyptus, and rosemary for this holiday-themed bouquet. To make the arrangement, use small pieces of floral foam that fit snuggly into the container to help stabilize the bouquet. Also, throughout the year, keep an eye out for interesting vessels to hold your other arrangements, like vintage copper pans, porcelain, and glass vases of varying sizes. Florals do not have to be complicated, so be creative and experiment with different blooms and containers. You can adapt them for any season or occasion!
A Few Simple Tips to Create an Arrangement
Fill a deep bowl or stock pot with warm water and place a piece of floral foam on top of the water, letting it fully submerge on its own. This is the best way to ensure it absorbs as much water as possible.
To help your arranging go more quickly, organize your florals and remove any undesirable petals, stems, or leaves prior to assembling the arrangement.
Cut the stems of the roses on the diagonal to allow the blooms to take in more water while in the arrangement.
Add the rosemary the day of your soirée to be sure it is fresh and vibrant in the arrangement. Also, be sure to shave off the tough outer bark at the base of the stem, and slice the stem up the center so that it can take in water more easily.
I like mixing spray roses and regular roses together in the same color. This adds contrast and visual interest from every vantage point around the table while maintaining a sophisticated look with a unified color palate.
For me, Easter has always been a very festive and colorful holiday! Growing up my entire family would get together to cook, color eggs, hide eggs, and all of us little ones would get fabulous baskets filled with toys, coloring books, and candy from a local shop that opened in the 1920's called Priscilla's Candies. Priscilla's was in Lawrence, MA along a quintessential main street lined with other small shops, including a Woolworths (where I would go with Nan for an ice cream at the counter). My cousin Christine worked there during high school and college and learned to make everything by hand—she even handmade candy canes! Sadly the shop closed in 2011, but has left generations of us with some of the most vivid and sweet memories!
Priscilla's also had magical window displays (thanks Christine!) which is where my inspiration came from for this year's Easter table—a deconstructed Easter basket! Instead of flowers, I decided to create a tablescape that was designed with all the elements found in an Easter basket: Green grass, jelly beans, foil covered chocolate eggs, little toys, even chenille chicks! The center piece was tall curly willow branches adorned with speckled eggs. Recreating this at home is very straight-forward (I promise!) and can be sized to fit nearly any table. Best of all, almost everything I used was from a local grocery store or drug store. Below I have included detailed images, my WGN News segment, favorite Easter recipes, and shoppable links so you can easily recreate my Easter extravaganza for yourself at home!
My Favorite Easter Recipes
Each year as Halloween approaches I get excited for the start of the Autumnal season of holidays and traditions. The weather starts to cool off, spiced apple drinks start to flow (I like mine spiked!), and Halloween inaugurates the holiday celebrations with fun and creativity.
There are many directions to go when decorating for Halloween. From kitsch to all-out ghoulish crypt-keeping, often I am left with piles of decorations in November that immediately need to be stored to make way for Thanksgiving. This year I decided to take a different approach. Less pumpkin tchotchke and no conversion to a full cemetery in my living room. Instead, Halloween this year will be paired down to be sophisticated, chic, and best of all done in minutes!
My inspiration for a sophisticated Halloween theme is to utilize a monochromatic color palate of sumptuous black tones, and then to create focused vignettes in specific areas around the apartment. This keeps the decoration contained and easier to manage and is visually more dramatic.
I also approached my theme with classic easy-to-find decorations in the seasonal aisle in my grocery store and drug store, but layered them in a more curated way. As beautiful as many of the high-end Halloween decorations can be, they have to be stored year after year, and may not fit your style or space the next Halloween. All of my decorations fit in a plastic boot-sized storage container for all holidays (except Christmas, of course).
The simplicity of a monochromatic palate is enhanced with different textures in the same black tones, which adds depth, interest, and a more layered look. Use this visual All-Hallows-Eve photo series as inspiration for your own SPOOKtacular décor! Pick and choose the elements that resonate with you, play some Halloween-inspired tunes (Pandora: Halloween Party Radio is my choice!), and just have fun adding some BOOtiful elements to make your space come alive – if you dare!
Cobwebs, Spiders, and Crows - OH MY!
Everyday Items Get a SPOOKtacular Makeover!
A Centerpiece Worthy of Frightful Screams!
Classic Halloween Icons Perfect for Place Cards or Food Markers!
BOOtiful Halloween Details!
My Pumpkin Spice Trifle is one of my all-time favorite desserts to make during the holidays! Filled with the most flavorful Spiced Pound Cake and luxurious Pumpkin Orange Pastry Cream, this trifle will be a fabulous addition to your holiday soirée. While there a few steps for each component, a majority of them like the pound cake and pastry cream can be made up to three days in advance and stored in the refrigerator. Then, all you need to do is make some Vanilla Whipped Cream, and then assemble the trifle!
You can also assemble this dessert in individual glass bowls or parfait glasses. Simply follow the same assembly instructions but for each individual dish. The dessert can sit out for a couple of hours, making it a perfect seasonal dessert for entertaining. This is one of those desserts that you and your guests will always remember – and ask for year after year!
Pumpkin Spice Trifle
Ingredients (serves 8)
Pumpkin Orange Pasty Cream
Half and Half – 2 cups
Egg Yolks – 6 extra-large, at room temperature
Butter – 1 tablespoon, unsalted, at room temperature
Granulated Sugar – ¼ cup
Dark Brown Sugar – ¼ cup, lightly packed
Pumpkin Purée – ½ cup (not pie filling)
Cinnamon – ½ teaspoon
Orange Zest – 1½ tablespoons, finely grated
Vanilla – 1½ teaspoons, pure extract
Honey – 1½ tablespoon
Fine Sea Salt – ¼ teaspoon
Cornstarch – ¼ cup
Spiced Pound Cake
Butter – 2 sticks, unsalted, room temperature, plus more for preparing pans
Eggs – 4 extra-large, room temperature
Flour – 3 cups, all-purpose, plus 2 tablespoons
Baking Powder – ½ teaspoon
Baking Soda – ½ teaspoon
Kosher Salt – ¾ teaspoon
Buttermilk – 1 cup, at room temperature
Vanilla – 1½ teaspoons, pure extract
Honey – ¼ cup
Sugar – 2 cups, granulated
Golden Raisins – 1 cup
Cinnamon – 1 teaspoon
Cloves – ½ teaspoon
Allspice – ½ teaspoon
Nutmeg – ½ teaspoon, freshly grated
Ginger – ½ teaspoon, dried
Vanilla Whipped Cream
Heavy Cream – 2 cups, very cold
Granulated Sugar – 2 tablespoons
Vanilla Extract – 1 tablespoon, pure extract
Fleur de Sel Caramel – 5 tablespoons, store-bought
Gingersnap Cookies – 9 ounces, lightly crushed
Pumpkin Orange Pastry Cream
In a medium heat-proof bowl, whisk together the egg yolks, both sugars, pumpkin purée, cinnamon, orange zest, salt, and cornstarch until smooth. Set aside.
Next, in a medium-sized sauce pan set over medium heat add the milk and heat until just under the simmering point.
Remove from the heat and, very slowly, add the hot milk to the pumpkin mixture in small amounts while whisking constantly.
Return the mixture back to the sauce pan and cook over medium heat, whisking constantly for 7 to 9 minutes, until very thick. Do not be alarmed when the mixture turns lumpy.
Remove from the heat and add the butter and vanilla. Whisk vigorously until smooth, about 2 minutes.
Place a piece of plastic wrap directly on the custard. Refrigerate until completely cool, or until ready to use - up to 3 days.
Spiced Pound Cake
Preheat oven to 350 degrees F. Lightly butter and flour (2) 9x5-inch loaf pans and set aside. Toss the raisins with 2 tablespoons of flour and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 5 minutes.
With the mixer turned to low speed, add the vanilla, honey, and eggs one at a time, allowing each to fully incorporate. Turn the mixer off.
Next, in a large bowl sift together the remaining flour, salt, baking powder, baking soda, cinnamon, allspice, nutmeg, cloves, and ginger.
With the mixer running on low speed, add the flour and buttermilk alternately, beginning and ending with the flour. Then, scrape down the sides and bottom of the mixing bowl and fold in the raisins.
Transfer the batter evenly between the prepared pans. Tap the pans on a flat surface to release as many air bubbles as possible.
Bake for 45 to 60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
Once you have removed the loaves from the oven, allow them to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
Vanilla Whipped Cream
In the bowl of an electric mixer fitted with a whisk attachment, add the cold cream and whisk on low.
Gradually raise the speed of the mixer from low to high, making sure the cream does not splatter out of the bowl.
Once the cream begins to thicken, add the sugar and vanilla. Whisk until it forms stiff peaks, or about 1 to 2 minutes.
Cut the pound cake into ½-inch thick slices.
Place a layer of cake in the bottom of a 2½ to 3-quart glass serving bowl, cutting the pieces to fit as necessary. Drizzle with 1 tablespoon of caramel. Top with a layer of the pastry cream, then a layer of whipped cream, then sprinkle with crushed gingersnap cookies.
Repeat the same process 3 more times. The completed trifle will have 4 glorious layers.
A Helpful Preparation Timeline
First, bake the Spiced Pound Cake - up to 3 days in advance.
Then make the Pumpkin Orange Pastry Cream - up to 3 days in advance.
When you are ready to assemble, find your favorite trifle dish, have your store-bought components ready, and then make the Vanilla Whipped Cream.
Assemble the Pumpkin Spiced Trifle and serve!