13 Dec Edible Festive Styling for your Home
How To Make Edible Christmas Table Decorations
A colourful fragrant festive table is a beautiful sight to welcome guests! But as always, I’m all about minimal effort, zero stress and maximum reward and relaxation. So I love to put together edible Christmas decorations for your table that look gorgeous but you get to eat them too. You’ll save money and have no waste. WIN WIN.
My Top 8 Edible Christmas Table Decorations (and what to do with them)
1. Grapes. I love the deep purple and black grapes. Create a big luxury mound of them. Guests will pick at them all day especially when the cheese comes out. They’re lovely and refreshing frozen too. Or chop them into fruity salads or roast them with goats cheese and squash.
2. Satsumas / clementines/ oranges – any citrus. When they’ve had lived their life as a decoration, turn them into citrus muffins or this fruity festive salad or do what my Mum does…make your own natural home freshener. Next time you finish using the oven, before you turn it off, place any orange peel on a tray and as the oven cools your home will fill with the best homemade orange scent. Divine.
3. Apples, red or green, one colour piled high on a cake stand looks gorgeous. Use them on cheese boards, stew them with cinnamon for porridges and pancakes. Make crumble or roast them in tray bakes with sausages and any leftover veggies
4. Pears, like apples, any colour goes. Use them up by poaching them in leftover wine (if any) and serving them topped on whipped cream or coconut yoghurt. Recipe here.
5. Pomegranates – pricier but stunning whole or cut open. Pomegranate seeds are beautiful added to cocktails and make mocktails special. I love adding seeds to top roast carrots or when making slaws or braised red cabbage. Also delicious to jazz up a festive fritta. Recipe here.
6. Walnuts and nuts in shells. They last for ages as table decor and top tip, if like me, you have no idea where your nutcracker is and are too stingy to buy another. Take two walnuts in one hand and stack them on top of each other, clasp the other hand around and squeeze to crack. Some of you might be able to do one handed! I’ve just learnt how to do this. If you do have any leftover nuts (out of their shells), gently toast them in a pan or oven with a little smoked paprika, oil and sea salt & pepper, after about 5 minutes, add 1 tablespoon of maple syrup, toss and let bubble away for a few more minutes to get sticky and sweet.
7. Foliage – if you have any in window boxes or your garden, sprigs of rosemary, bay leaves and sage look glorious and smell divine in little vases / glasses or piled onto your table. When they start to wilt, you can spritz them or use them in roasting, sauces or soups. Check out this recipe for squash, bay leaves and orange. One of my favourite dishes ever is my Mum’s filipino chicken adobo which is chicken braised in bay leaves, garlic, vinegar and soy.