Rosemary Wreath Tags

Looking for a last-minute DIY element to elevate your Christmas Eve dinner or Christmas morning brunch? Enter the itty-bitty, extra adorable wreath tag made with bundles of rosemary and grapevine. I truly believe that the extra effort will provide unmatched value at the dinner table or cocktail party, and the compliments will overwhelm you! Because who doesn't love a mini version of a holiday classic? Each tag takes only a moment to pull together for either the base of a champagne flute or atop a linen napkin at the table. Follow along for simple instructions, and share your Christmas creations on social media by tagging Caramelized! Happy holiday week, y'all.

Mini grapevine wreaths or wrapped brown cord Bunch of fresh rosemary and leftover greenery Floral wire Wire cutters Twine Hand written name cards (optional)

1. Cut rosemary stems and floral wire into 3-inch pieces.

2. Wedge the bottom of the rosemary into the "wreath," wrapping the rosemary around the curve and securing with a piece of floral wire. Add more greenery, if desired. Trim excess wire.

3. If securing to a flute or wine glass, cut a gap in the wreath with wire cutters and retie with twine or wire. If using atop a place setting, simply place wreath on linen napkin.

4. Tie name tags to each wreath with a piece of twine. Repeat for each guest.

Last-Minute Holiday Pinspiration

My social media feeds are flooded with holiday decor and jaw-dropping tablescapes; and while I hope to recreate the look in my home over the next few weeks, I must go ahead and share my most recently pinned images and sources of inspiration. Scroll and swoon, and enjoy your weekend, my friends. Click here for all Pinterest credits.

Muddy's Holiday Workshop Recap

Last evening at Muddy's Midtown, I was fortunate enough to spend an hour over champagne cocktails with twenty new friends. My first Memphis workshop was nonetheless memorable, all due to the wonderful atmosphere and conversation by the attendees.

Below are a few snapshots of the workshop's demonstrations and moments (photographed by Kat Gordon)...For those of you who could not join us, stay tuned for more details regarding my holiday table styling tips!

If you're interested in the next workshop, keep scrolling to subscribe and be the first on my list.

Latke Topping Bar

Chanukah begins next week, and, this year, it's perfectly timed between the seasonal bookends of Thanksgiving and New Years. If a gathering is in the back of your mind, I highly recommend this route of celebrating the holiday: a latke topping bar! Extremely versatile and equally appropriate for a small or large group, your only pre-party requirement is latke frying. I recommend prepping the latkes the night beforehand, during which you can cover and refrigerate. To reheat, simply toast in the oven on 425 degrees until crispy. Then, scatter small bowls of creative toppings on a bar cart or buffet!

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SPIRALIZED SWEET POTATO LATKES ingredients

• 3 large sweet potatoes, peeled and spiralized

• 1 scallions, white and light-green parts only, thinly sliced

• 2 large eggs, lightly beaten

• 1/3 cup all-purpose flour

• 1 teaspoons coarse salt

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon freshly ground pepper

• Oil, for frying

TRADITIONAL MINI POTATO LATKES ingredients

• 2 large Russet potatoes (about 1 pound), peeled and grated

• 1 large onion, peeled and grated

• 2 large eggs, lightly beaten

• 1/2 cup all-purpose flour

• 1 teaspoon coarse kosher salt

• 1 teaspoon baking powder

• 1/4 easpoon freshly ground black pepper

• Oil, for frying

INSTRUCTIONS

1. Toss all ingredients until combined and evenly coated.

2. Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)

3. Working in batches so as not to crowd skillet, carefully spoon one heaping tablespoon of batter into oil for each latke. Lightly tamp down to flatten into 1 1/2 inch cakes. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined baking sheet. Repeat with remaining batter.

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ARUGULA, SMOKED SALMON, CRÉME FRAÎCHE AND GREEN ONION: Add a small bunch of crunchy, peppery arugula, a slice of nova, and top with a small spoonful of crème fraîche—store-bought or handmade. The green onion garnish adds an extra punch of color and spice.

GREEK YOGURT AND BRANDIED FIGS Cover chopped figs with just enough brandy to reach halfway up the sides of a small saucepan. Bring to a simmer, stirring and tossing the fruit, then turn off the heat and cover the pot; let sit for an hour. Drain figs and use them to garnish plain and healthy greek yogurt-adorned latkes.

APPLE BUTTER (OR APPLESAUCE) WITH CINNAMON: The most traditionally-styled topping calls for sweet apple and a sprinkle of cinnamon or nutmeg. Homemade apple butter is pure delight, though many find store-bought applesauce perfectly appropriate as a potato topper.

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Special thanks to FIX Magazine and Troy Glasgow.

Holiday Wreathmaking

Upon seeing a display of gorgeous handmade floral wreaths at City & State during a pop-up event last month, I reached out to my floral designer friend Kristin of Everbloom Designs. I have officially entered the first holiday season (since childhood) with my own front door; thus a wreath was a must, of course.

Kristin came by the house earlier in the week with bunches of aromatic herbs and greenery. I loved understanding and first-hand witnessing the creative eye and thoughtfulness required of floral design. The final product looks perfect for Thanksgiving and the Chanukah celebrations, which commence right before we know it.

If you're a bit intimidated by the DIY-esque opportunity, leave it to the expert herself. Kristin's wide range of floral and holiday wreaths are available for purchase online.

Or, make a wreath with Kristin at City & State on December 6 at 6 p.m.! The workshop will provide tools, florals and instruction from start to finish. Sign up here.

Keep scrolling for the step-by-step...

What you'll need:

Spiral eucalyptus Silver dollar eucalyptus Gunni eucalyptus Olive branch Rosemary Grapewine wreath Covered wire Green floral wire Floral shears

1. Begin with a store-bought grapevine wreath. Kristin deconstructs hers and reties with covered cord for a looser look.

2. Create "mini bouquets" of greenery (approx. 1/2 inch in diameter), tied together with green floral wire.

3. Tuck each bouquet at an angle into the wreath, securing with covered wire. Repeat with as many bouquets as desired.

4. Spray with water to protect greenery, and hook onto your front door before your next holiday-hosted event.

See more floral inspiration on Kristin's site.

Holiday Place Settings

Ah, the holiday planning is upon us. Whether Thanksgiving, Chanukah, Christmas, New Years Eve, or New Years brunch, I hope you're stepping up your game this season with a hosted festivity of some sort. Though recipes will run the evening's course, I have always preached the importance of the table upon which plates are served. The presentation of a place setting can elevate a gathering entirely and, simultaneously, offer guests an opportunity to shuffle beyond their comfort zones. Switch up the seat assignments, provide a natural element from either your kitchen or the front yard, and offer a flourish of holiday cheer through florals or colors.

The photos below culminate my mood board for holiday gatherings. I hope they will similarly offer inspiration to your kitchen table.

image via style me pretty

image via alyssa leanne hoppe

image via alt summit

image via minted

image via caramelized -- Napkin available at Falling into Place on Broad Avenue.

image via style me pretty