It’s All in the Details

Setting the holiday table is an art form, and many how-to books have been written to teach the “right” way to go about it. For me, it’s all about having fun with how you present the food you slaved for hours in the kitchen to prepare and making it as enticing as possible.

My favorite part though is definitely the sweet table. I kind of lose my mind dreaming up different dessert combinations partly because I can’t wait to indulge in it myself. I try to have a variety of shapes and sizes since I find it is very pleasing to the eye, as can be seen in this display at Ottolenghi in London.


The right pan can elevate a plain chocolate or lemon meringue pie to a whole new level and give it a certain French flair. Why not try a rectangle or square pan shape this holiday? It’s a nice change from the same old same old. If you have a baker in the family, he or she will surely love to add these to the pan collection:


Rectangle tart pan from Gobel, $18


Square tart pan from Gobel, $15

These pans can be used for savory dishes as well, doesn’t that tart look perfect for a light lunch?


Ottolenghi tomato tart (Click image for recipe from

This Martha Stewart rectangle cake stand is elegant yet understated.


While you are at it, check out this cool kitchen gadget from Magisso. It allows you to cut the perfect sized piece each time, and it looks so chic!


You are now ready for serving up dessert like a rock star!

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