Add an edible touch to an elegant floral arrangement with a mix of fresh flowers topped with grape kebabs. For this project, you'll need: a pewter or silver urn, floral foam, floral shears, utility knife, water, two bunches of hydrangea, two bunches of lilies, two bunches of grapes, package of 12 kebabs and measuring tape.
If you’re having trouble finding true-blue flowers for your garden, look for muscari, or grape hyacinths. Hardy in zones 4-8, these little bulbs, which are available in white and various shades of blue and purple, like full sun and soil that drains easily. They mix beautifully with other spring-blooming flowers, such as daffodils and tulips. Plant them in the fall, 2-3” deep, spacing them every 3-4”.
This ornate and sophisticated dining room celebrates wine with an illuminated alabaster grape chandelier. A 19th-century bronze stag head vase serves as a dramatic centerpiece for the dining table below.
Whimsical pendants resembling bunches of grapes pack a playful punch in this simple dining room. A midcentury modern dining table lends vintage style to the space, and upholstered chairs provide comfortable seating.
Instead of fussing over kiddie food before your festivities begin, take the pressure off by letting the littles ones make their own culinary creations. Caterpillar grape kebabs are a cinch to make. All you’ll need are kid-friendly plastic or wooden kebabs, bunches of grapes, marshmallow fluff and chocolate chips. Slide each grape onto the kebab, use a tooth pick to add the marshmallow
fluff to the front grape and place the chocolate chip in the center.
By grouping together cheeses with distinctly different tastes (aged, soft, hard or blue), then mixing them with sweet and savory food pairings, a cheese plate can be the standout appetizer of a social occasion. Suggested ingredients: 1/4 pound manchego cheese; 1/4 pound fontina cheese; 1/4 pound goat cheese; 1/4 pound blue cheese; 1/2 pound figs; 1/4 pound prosciutto, thinly sliced; salted crackers; unsalted crackers; olives; herbs; black pepper; one bunch red grapes; one bunch green grapes; baguette; honey; raspberry compote.
When arranging produce, alternate colors, textures and sizes to create a display that looks as delicious as it tastes. In this centerpiece, artichokes, grapes and plumcots are arranged around a large bosc pear. Try to find produce that is unique and seasonal, although it's OK to mix in some imported, out-of-season fruit as well!
Carry the centerpiece onto the plates with edible garnishes. An artichoke can make a great holder for a place card. Grapes and figs provide a little appetizer or even a healthy dessert. Tip: Keep a nutcracker and a bowl for shells on the table, so guests can sample the variety of nuts scattered on the table.
Stack one cake plate or pedestal on top of another to create height at the center of the table. If you don't have a pedestal, stack a plate on top of an upside-down bowl, making sure it is stable. Arrange fruit, like grapes in bunches, along with nuts, small apples, pears and artichokes on the stacked plates.
This white kitchen exemplifies transitional design at its best. A perfect blend of traditional, modern and rustic reside in the space. The kitchen also features a large-scale patterned tile wall that visually pushes the walls up and out. A rough-hewn wood beam holds the upper glass-front cabinets and stainless-steel hood vent.
Think outside of the fruit bowl and tuck some edible goodness into flower bouquets as well. Black grapes look striking against hydrangeas and eucalyptus leaves. Pinecones and mini artichokes still look "floral," but add a different texture. Play around with combinations to see what looks interesting. Tip: The grapes were simply nestled into this flower arrangement, but larger fruit can be stuck on wooden skewers.