Dishing It Up With Sharon Insul—Turning A Holiday Dessert Buffet Into A Winter Wonderland
Pictured: Flower buckets of pine branches, mini white lights tucked here and there and an over-sized wooden bowl filled with gold and silver ornaments are just some of this table’s eye candy.
Pictured: Vintage yellow glass dessert/salad plates are stacked next to a cut-crystal vase holding bamboo-design dessert forks.
How many of us make sure we leave a tiny spot for dessert?
Well here’s a buffet dedicated to that coveted sweet spot … you know … that special place that’s reserved for the reward … whether it’s a hunk of chocolate cake, butter cookies, ice cream or Mother Nature’s gifts of fresh strawberries and grapes.
While the weather outside (70s) is anything but “frightful” … creating a winter wonderland inside was going to require some magic. With the kind and generous (free) help of the local Christmas tree lot … my car filled to capacity with the excess branches of freshly cut pine trees … and last but certainly not least, with the amazing and intoxicating aroma, I was a happy camper.
I filled flower buckets and layered tons of tree branches on top of my table, with mini white lights tucked here and there for extra eye candy. I also added an over-sized wooden bowl filled with assorted sizes of gold and silver ornaments … red and hot pink feather boa’s for a pop of color and whimsy … and mixed candle-holder heights, all holding red tapers of varying shapes. For extra fun … candles made to look like ornaments, Christmas trees, and pine cones were my finishing touch. (Please burn candles responsibly.)
Vintage yellow glass dessert/salad plates are stacked next to a cut-crystal vase holding bamboo-design dessert forks. Vintage African handmade baskets hold yellow linen napkins.
• Fun tip … To give the illusion of fresh snow, I sprinkled powdered sugar on some of the pine branches and glass table.
Sharon Insul is the former owner of the popular Beverly Hills boutique Candlelight and…