A tasteful Valentine’s Day Tablescape in collaboration with Rebecca Udall.
Tastefully Yours
For some, Valentine’s Day is nothing more than a tacky-ish holiday filled with an overabundance of red roses and Whitman’s chocolates; and I suppose, if we’re being honest, this assessment isn’t altogether wrong, lol. Having said that, we set out to put a tasteful spin on the most romantic holiday of the year, with an effortlessly feminine, wildly romantic take on Valentine’s Day.
This project brought to mind a scene from The Holiday, in which Miles, a Hollywood film composer, says to Iris, a London journalist, “I used only the good notes,” in reference to a melody he had written with her in mind. Such an iconic movie line, and one I will unashamedly borrow from in saying, “I used only the good shades.” This was made especially easy with lovely pale pink linens and lettuce ware, which read almost as a neutral on the table, paired with the Lovebird bouquet via Sami Sacha Flowers, a collective of Flower Farms shipping directly to your door.
Pink Lettuce Ware
Dodie Thayer’s iconic Lettuce Ware reimagined in a lovely pale pink for Tory Burch.
Sabre Bamboo Cutlery
Iconic Sabre Bamboo Cutlery brings a touch of Palm Beach Chic to any tablescape!
Whimsical bow linens via the Isla Simpson for Rebecca Udall collection set the stage and were sweetly complimented by iconic pink Dodie Thayer for Tory Burch lettuce ware, a nod to the vintage tablescapes of Tastemakers past. French bamboo flatware, also via Rebecca Udall, picked up on the vintage themes, adding a bit of Palm Beach flair to the mix, while a classic pink checked tablecloth via The Sette grounded the more whimsical elements.
The Flowers
Always mindful that Valentine’s Day is a winter holiday, we foraged magnolia, evergreen, and holly to serve as a “winter base” of sorts for the loveliest bouquets, aptly named, “Lovebird,” which arrived on our doorstep via Sami Sacha Flowers, just in time for the most romantic month of the year.
Traditional Springerle Biscuits
Here in the States, we might think of these lovely creations as “cookies,” but they are actually our take on the traditional German Springerle Biscuit. In addition to being BEAUTIFUL, they are delicious! I’ve linked the mold we used and should mention that it was absolutely swimming in Linseed oil when it arrived, lol. Never fear!!! I washed thoroughly with soap and water, allowed to dry, and then baked away. Recipe below!!!
Springerle Biscuit Recipe
Note: Be sure to make these the day or evening before, as they must sit for at least 8 hrs.
Ingredient List:
- 1 1/2 Tbsp Crushed Anise Seeds
- 3 1/2 Cups All-Purpose Flour
- 1 tsp Baking Powder
- 4 Eggs
- 2 Cups Sugar
- 1/2 tsp Vanilla Extract
- 1/4 Cup Powdered Sugar
Lightly grease cookie sheet. Sprinkle with crushed Anise seeds. (We put 1 1/2 Tbsp Crushed Anise Seeds in a Ziplock bag and crushed with a rolling pin.)
In a medium bowl, mix flour and baking powder until well blended.
In a large bowl, place eggs, sugar, and vanilla. Beat until light and frothy, 5-8 minutes. (This will seem like forever but is a most important step.)
Slowly stir in flour mixture until a thick dough forms. Taking out one handful at a time, form dough into several handful-sized dough balls.
Sprinkle flour into mold, making sure the nooks and crannies are well-coated. (This is key, and in my opinion, you cannot use too much flour, lol.)
Place a single dough ball into the mold, sprinkle with powdered sugar to prevent sticking, and begin to press into mold by hand. Then, using a rolling pin, “roll out” dough into mold until completely flat. (You may or may not be able to see the mold’s shape at this point, and we used a piece of wax paper between the dough and rolling pin, to further prevent sticking.)
Scrape away excess dough from outside the mold, at least until the mold’s shape can once again be seen. Using your fingers, a small knife, or a pastry tool, gently pry dough out of mold.
Place on prepared cookie sheet(s) and repeat, until all dough has been used, which will depend on the size of your mold.
Cover cookie sheet(s) with a lightweight cotton cloth and allow to dry 8 hours, or overnight.
Preheat oven to 250 degrees F and bake for 25-30 min, until tops are a pale brown or “set.”
Cool and store in an airtight container.
These sweet creations are as delicious as they are beautiful, so be sure to ENJOY!!!
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