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Thanksgiving Tablescape… turn that tureen into a thing of floral splendor.

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Random containers can be the perfect vessels for flower arrangements for the Thanksgiving table. I love to use antique soup tureens because they are low and wide so they don’t block the view of your fellow diners. Today, we’ll review my never~fail, three~step method for creating a natural and complex looking bouquet any time of year.

Combining main bouquets like these with smaller containers filled with colorful fruits and sprigs of herbs can result in a grand looking tablescape made with ease. Scroll down, I’ll show you how…
 Today, I’ll show you exactly how I created 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 create a grid in which 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 soft 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 get the some silverware on there before Thanksgiving.

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

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Comments

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

    Reply

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