Holiday decorating is one of my favorite parts about the season. My mom and I used to spend a whole weekend getting out Santas, nutcrackers, snow globes and about a million ornaments. ‘Natural with sparkle’ pretty much sums up our aesthetic; we kept things simple with lots of greenery and a bit of glam. Here’s a peak at how I put together my holiday table this year.
Don’t wait for a party to enjoy your holiday table
You don’t have to wait for a dinner party to set the table! My dining room table is the first thing you see when you enter my house, so I keep it looking festive all season. When company comes over I simply add a few bowls of snacks and finger foods so we can eat buffet style. Because it’s pretty much impossible to get everyone seated at the same time.
Use colors + elements you love
As I get older, I worry a lot less about things ‘going together’ and more about ‘do I love this?’ The holidays are the perfect time of year to indulge my love of red. I picked up this strand of cranberries and flour sack table runner and added red napkins and punch – now I officially have a theme!
Add a touch of sparkle
Set your table with items that make you smile, like gold polka dot wine glass. We filled them with kombucha because it has a fizzy taste and looks pretty, too. These woodland critters in gold and bronze are my favorite things this year (and they look good with red).
Keep food simple
I like to serve one warm finger food and then round out the snacks with bowls of nuts and fruit (apple slices are pretty and easy). Trust me, these Cheesy RITZ potato balls are easy to make ahead of time – and addictive! Wooden platters are awesome. Stack them to give them a bit of a wow factor on the table.
- 1 cup cooled mashed potatoes
- 1/2 cup finely shredded sharp cheddar cheese
- 1/4 cup grated onions
- 1 egg beaten
- 40 RITZ crackers finely crushed, divided
- 2 cups oil
- 1/2 cup applesauce
- 2 teaspoons horseradish sauce
- Mix first four ingredients and 1 cup cracker crumbs until blended; shape into 32 (1-inch) balls, using about 1 tablespoon for each. Roll, in batches, in remaining cracker crumbs until evenly coated.
- Place on parchment covered rimmed baking sheet. Refrigerate 30 min.
- Heat oil in medium saucepan to 350. Add potato balls, in batches; cook 1 min. or until golden brown. Use slotted spoon to transfer cooked balls to paper towel-covered baking sheet to drain while cooking remaining potato balls.
- Mix applesauce and horseradish sauce. Serve with warm potato balls.