Help us finish up our holiday entertaining tips for our Holiday iPad app! Send us your tricks to survival.
This is from your friendly editors at Food52.
Suzanne is a trusted source on General Cooking.
I like clementines in a glass container with pomegranates, apples, gourds scrattered around it and some votive candles placed in the mix. But honestly, every time I have done a centerpiece it ends up being moved so I have room to place all the food I am serving, Flowers are also beautiful espcially when mixed with autumnal fruits, leaves and branches.
I'm with you on the pomegranates and scattered still life approach. I don't know if it really counts as a centerpiece but my favorite trick is scattering some greens and branches with berries--like juniper, for example--down the center of the table and nestling in some votive candles and fruit--pomegranates, persimmons and clementines are my favorite combo.
Cynthia is a trusted source on Bread/Baking.
Yes, I love clementines. I sometimes also add lemons and some evergreens or holly (back when I had a holly bush in the backyard). In the end, the food winds up being the centerpiece.
Love that idea Ms.T!!
When we were pretty young, my brother and I helped our mother make a felt turkey head which was then attached to a pineapple body (with the top of the pineapple as the tail...I know how it may sound, but it was cute...at least to us!). That head was then brought out every year and stuck on a pineapple as the centerpiece. I think we surrounded him with clementines, cranberries, etc., when we remembered. The closest pattern I can find online is this one:
"Mr. Turkey" is still with us!
Our daughter was in charge of decorating the table. (I thought I posted it before but the server w down...so forgive me if there is a similar repost). When she was very little, we cut open grocery paper bags and she drew "placemats" for everyone. They were a darling juxtaposition to my irish linen tablecloths, china and silver! As she grew older, they became more elaborate with decorative scissored edgings, glitter and water colors. They also ended up becoming the "seating place cards" because she would want Granny to have this design, uncle Rick another...when she took it upon herself to have her younger cousins to help...we knew we had a family tradition!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
This year, I've been noticing more miniature fall fruit. Crabapples, small macouns, seckel pears, or peri (sp?) pears are some I saw at the Greenmarket. They would be so pretty simply sprinkled with disco dust (edible glitter), maybe along with some mandarin oranges, champagne grapes or other little guys. By candlelight they would look so pretty! Gonna have to work on this with my little cousins ;)
Please enter a valid email address.
Well played. You deserve a cookie.
This is music to our ears
Do Less, Get More (Hooray!)
40 Recipes to Kick Off Your Grilling Season
The Story of Patel Brothers
What's Trending from New York Design Week
4 Whip-Smart Recipes
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)