Bright Thanksgiving Centerpiece

When I think of Thanksgiving, a fireplace seems to be the perfect scene. Even in Northern California, it is usually reasonably chilly at Thanksgiving, so that fire really hits the spot. When I put together this arrangement, I wanted to use a color palette a bit outside the typical realm of Thanksgiving colors. I think that while you can still see autumn in this arrangement, it also has a more colorful element that you would not generally expect to see on a "traditional" Thanksgiving table. The lighter pinks, especially, lend a soft and happy quality to this piece.

I feel that the leaves on persimmon trees are just the perfect shade right now - a light brown with hints of pink and yellow which compliment the vessel and assist in creating a color combo around it. The peonies and the ranunculus are just a reinforcement of those autumn-dusted leaves of the persimmon tree.

I believe that it is always fun to try something new and step outside the traditional look once in a while - what about you?

Flowers: rose, peony, poppy, ranunculus, orchid, kumquat, tangerine, japanese maple, persimmon branch Bright Thanksgiving Centerpiece / Kiana Underwood / tulipina.com | Photography: Nathan Underwood / nruphoto.com

Bright Thanksgiving Centerpiece / Kiana Underwood / tulipina.com | Photography: Nathan Underwood / nruphoto.com

Bright Thanksgiving Centerpiece / Kiana Underwood / tulipina.com | Photography: Nathan Underwood / nruphoto.com

Bright Thanksgiving Centerpiece / Kiana Underwood / tulipina.com | Photography: Nathan Underwood / nruphoto.com

Credits:

Styling and design by Kiana Underwood Photography by Nathan Underwood

Holiday Recipes: Onion Relish

This onion relish is very easy to make, but will require some tears as you have to slice several large red onions. It goes great with Turkey, mashed potatoes, and just about anything else on your Thanksgiving or winter holiday table. I like to use it on sandwiches the day after, along with a little bit of cranberry sauce and turkey. Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

Ingredients:

  • 6 large red onions
  • 2 red shallots
  • 1/4 cup dark brown sugar
  • 1 tbsp apple cider vinegar
  • 1/2 cup (1 stick, 8 tbsp) unsalted butter
  • fresh thyme
  • black currant liquor (optional)

Slice the onions and shallots, and cook with butter over medium heat in a large sauté pan - about 15-20 minutes or until well reduced and starting to caramelize. Add brown sugar, apple cider vinegar, and black currant liquor and continue to cook until very tender (about another 20 minutes). Roughly chop and add 1 tsp of thyme, and salt and pepper to taste. Serve warm. Makes about 2 cups of relish.

Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

Credits:

Styling by Kiana Underwood Photography by Angie Cao

A Thanksgiving Floral Feast

Happy Monday friends! This week I am in New York City with my family. I absolutely LOVE New York City and have visited it many times, but for my children, it will be their first time. We are really looking forward to enjoying the lovely city in autumn, as well as a Broadway show, some pizza slices, the Chelsea flower district, and walks in the many parks. For today's post, I wanted to share with you a shallow thanksgiving centerpiece with pumpkins and gourds that I did last year for a magazine (prior to starting the blog). Often times on a Thanksgiving table there is little room for anything other than food; however, if you make a low/small centerpiece like this, you can beautify your table with food as well as flowers.

Kiana Underwood / tulipina.com | Angie Cao Photography / angiecao.com

Flowers: persimmon, hydrangea, garden tea rose, nigella pods, Japanese privet berries (or other seasonal berries), Sandersonia, assorted mini pumpkins and gourds. Kiana Underwood / tulipina.com | Angie Cao Photography / angiecao.com

Place mini pumpkins and squash tightly in your vase, and then add water until 2/3 full. In this design, the Sandersonia and Nigella pods will act as our fillers, and should be added first. Begin with the Sandersonia, placing each stem naturally resting among the pumpkins and squash inside the vase. Kiana Underwood / tulipina.com | Angie Cao Photography / angiecao.com

Add the Nigella pods throughout the centerpiece until you have achieved a natural balance with the Sandersonia. Kiana Underwood / tulipina.com | Angie Cao Photography / angiecao.com

Begin by trimming your branches of persimmon until the stems are approximately 4-5 inches in length, and then place them securely in the centerpiece. Ensure that the stems are long enough so that the top-heavy fruit does not topple. Kiana Underwood / tulipina.com | Angie Cao Photography / angiecao.com

For additional texture, I added the privet berries, which have an amazing color (turning from green to red to blue) in the autumn. Casually place them in and amongst your persimmons - filling in empty space without overwhelming. If you are unable to find them in your location (I happen to have one in my yard), they can be replaced with seasonal berries that you find attractive and natural within the arrangement. Kiana Underwood / tulipina.com | Angie Cao Photography / angiecao.com

Finally, add in your flowers, tea roses and autumn vintage-colored hydrangeas. There is no specific method, and the flowers may be added in the manner that is most pleasing to your eye. After you have finished, examine the centerpiece from all sides, and fill in any sparse areas with the remaining Sandersonia and Nigella pods as desired. Kiana Underwood / tulipina.com | Angie Cao Photography / angiecao.com

Credits:

Styling and design by Kiana Underwood Photography by Angie Cao