Floral inspiration for your Thanksgiving Table…

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Since we may not be able to have all of those we love to Thanksgiving this year I think it is even more important to make it as beautiful as possible.

For a little floral motivation today I’m going to review of my three step method for making full and natural looking floral arrangements. This process is tried and true and it works for any size or shape of bouquet. Today, I’ll show you how I created these two medium sized arrangements in porcelain soup terrines to be positioned on my golden yellow table cloth in between footed dishes filled with fruit and herbs.

The dishes of fruit emphasized a seriously orange affect featuring clementines and persimmons contrasted with dripping and dropping grapes for that Old Dutch Masters still~life look.

This time of year, I needed to buy most of my flowers, but I still had plenty of greens in the garden I harvested sprigs of sage, thyme, bay, hebe, dusty miller and rose hips.

Here is the 3-step method:

Step 1 is all about the greens. I find that the best looking bouquets start with a foundation of at least 3 different greens, including a variety of shades and textures.

I used soup tureens for my vessels, so the sides are somewhat low. To create a stable foundation I leaned branches of Sage, Hebe and Dusty Miller around the perimeter of the tureen, leaving the thick part of the stems attached to anchor more upright sprigs.

Then I packed more sprigs in the center, creating a support structure for the arrangement. Here’s the view from the side,

and the view from the top, revealing all of the “gaps” to be filled

with flowers, which is step 2: trim the stems of your flowers at an angle to the appropriate length and and start filling in between the sprigs of greens.

These luscious apricot colored roses are the central attraction for these centerpieces,

The roses are complemented with a variety of other orange tinged flowers.

When placing your flowers, I find that odd numbered collections of flowers always look better and more natural in an arrangement. Also, clumping a few of the same flowers together resembles what you would see in nature.

I used mostly orange toned flowers, but had to add some white stock because I love the peppery fragrance and I think they look nice with the white porcelain.

Step 3 is a little added item of interest, something unique, maybe whimsical and eye catching that adds a special finishing touch and unusual texture to the arrangement. For these bouquets I used shiny orange and green rosehips from the garden.

I love how these shiny orbs look against the more delicate petals and leaves.

I also added spiky sprigs of deep red freesia with plenty of green buds. Freesia is another flower with that peppery fragrance that I love on the dinner table.

Here’s how they look on the table with the dishes of fruit and smoky gray candles. Don’t worry, I’ll pull out the silver tomorrow.

If you’re looking for recipes, here are a few of my tried and true favorites:

A couple of new recipes I’m trying include this Dry Rub for Turkey, then I’m going to glaze and lacquer it.

I usually just wing it, but found this Port Cranberry Sauce recipe which is quite fabulous and easy.

Finally, I decided to try the Utterly Deadly Southern Pecan Pie baked in a Cast Iron Pan, using rum instead of bourbon, and let me tell you, my kitchen smells divine.

I am so thankful for you, my dear readers, you bring so much to my world.

xo, ebh

Comments

Cindy Hattersley says

November 29, 2016 at 10:44 pm

Positively gorgeous Emily! We used similar florals!!

Splendid Market says

December 5, 2016 at 4:57 pm

Thanks Cindy! I'll bet your table was gorgeous!

Susan Mills says

November 19, 2020 at 1:05 pm

Have a happy and safe Thanksgiving.
It seems like years since we were in French class together in villefranche…
Bisous, Susan

- splendid says
  
  November 19, 2020 at 5:17 pm
  
  Susan the same to you. Yes, it seems like SO long ago. I have been working on my verbs :0 and hope to return early next year. Happy Thanksgiving!