WEDDINGS: TRENDS IN BRIDAL BOUQUETS

Today almost anything goes when it comes to wedding flowers, but we are seeing some definite trends emerge. Consider your own personal style when selecting your bouquet. Are you a larger-than-life personality? If so, a tiny little bouquet is not for you. Go for something big and bold in texture, color or size. Love feminine details? How about some pearl sprays or clusters of beads to add a delicate difference? From traditional bouquets with stylish flair to wildly exotic flourishes- consider these fresh ideas:

Soft pastels like blush and coral are showing up in bridal bouquets again; big blooms like these peonies are a showy way to express your style. PHOTO: ARDEN PHOTOGRAPHY

Soft pastels like blush and coral are showing up in bridal bouquets again; big blooms like these peonies are a showy way to express your style. PHOTO: ARDEN PHOTOGRAPHY

WHITE IS THE NEW WHITE

Well, for quite a while white bouquets were out. Now they are back and better than ever. Consider using roses, gardenias, and calla lilies for a traditional style or orchids, hyacinth, and cattleya for something more exotic. White freesia is very fragrant as is jasmine. Adding a little pop of color as in the bouquet below adds texture and depth.

An all white bouquet looks fresh and modern, not dated when you use different blooms to add depth and texture. Photo: Arden Photography

An all white bouquet looks fresh and modern, not dated when you use different blooms to add depth and texture. Photo: Arden Photography

BIG BLOOMS

Big bouquets of big flowers are back. We are seeing lots of large bouquets of one type of flower massed into an extravagant look. Your best bets are masses of peonies, hybrid Catalaya orchids, and mini calla lilies in cream or colors like apricot. Also try cymbidium orchids, or any rose, along with the stunning European fringed roses. These are simply smashing because even when fresh they have the look of an opened rose.

Massive bouquets of one type of flower make an impressive statement. These blush peonies are so fragile against the bride's gown, a perfect compliment. Photo: Arden Photography

Massive bouquets of one type of flower make an impressive statement. These blush peonies are so fragile against the bride's gown, a perfect compliment. Photo: Arden Photography

RIBBONS ARE BIG

Use ribbons to make a big statement. The wider the ribbon, the better, in fact! Make sure to use a great quality ribbon for your bridal bouquet because all eyes will be on you! Polka dots or patterned ribbon to pick up or set a theme, sheer organza, embroidered ribbons, lush satins and combinations of these will certainly make a simple bouquet more lavish and stylish, too. Using a scrap of lace from your mother or grandmother's gown along with a satin backed ribbon is a beautiful, sentimental detail.

Lace from mom's wedding gown adds an elegantly sentimental detail. Photo: Robin Proctor Photography

Lace from mom's wedding gown adds an elegantly sentimental detail. Photo: Robin Proctor Photography

COLORS WITH CHARISMA

Bold colors are really popular right now. Many brides are foregoing the iconic white bouquet and blooms and opting for striking masses of blazing color.

Apricot, cream, peach, and coral are the big colors of the moment. They look strikingly beautiful against a cream or ivory gown. My sweet friend Jenna's wedding flowers were by my other precious friend Corey Hults of  Corey Daniels Design for t…

Apricot, cream, peach, and coral are the big colors of the moment. They look strikingly beautiful against a cream or ivory gown. My sweet friend Jenna's wedding flowers were by my other precious friend Corey Hults of  Corey Daniels Design for the Sonnet House in Leeds, Alabama. Stunning. (Photo: AppearPhotography.com)

TAKE FLIGHT

Feathers? Yes, feathers! We are seeing lots of pheasant feathers in bridal bouquets. They add an exotic touch to a typical bouquet.

SOMETHING BLUE THAT IS NEW

Rather than the traditional garter or hankie, stylish brides are more creative than ever when it comes to something blue. Why not an all blue bouquet? Hydrangea, delphinium, bluebells, grape hyacinth and blue iris are perfect hues of blue for your own signature bouquet.

Adding a touch of blue to your bouquet is the new "something blue". Photo: Arden Photography

Adding a touch of blue to your bouquet is the new "something blue". Photo: Arden Photography

BREAKAWAY BOUQUETS

This trend isn’t exactly new, but it is making a comeback. Three or four mini-bouquets are composed into one large bouquet that the bride can break into parts to give to those closest to her so that all may have a keepsake from the day. Instead of the traditional single rose presentation to each mother or grandmother, why not breakaway a small nosegay that each can have preserved as a keepsake after the wedding?

BEJEWELED BOUQUETS

We love the way our designers are using pearls, beads and jewels to accent their floral creations. A strand of glass beads can add elegance to a simple arrangement and sprays of beads add a hint of sparkle. 

COLLARS ARE NOT JUST FOR SHIRTS

A collar of big leafy greens to surround your delicate blooms will show them off to their best advantage. Use tulip leaves or another long, slim leaf and gather them into ribbon-like loops and nestle the bouquet inside. Again, bigger is better. Large leaves, like hostas or galax, really make a bold statement. Lately, we have seen beautiful pearl or beaded floral collars that can be passed down from bride to bride, too. These collars have an antique look and feel. We have seen woven pearls, beaded handles, silver holders and silver collars that are not only stunning, but a beautiful keepsake. Ask your florist for ideas.

COORDINATING STYLES

Right now, letting bridesmaids select their own style gown is very big. Brides select the designer, the color and the fabric and let the bridesmaid select the gown style that she feels most confident wearing. Why not carry that theme over to the bouquets? Select a different coordinating flower from the bridal bouquet for each attendant’s bouquet using a common element to tie all of them together.

SOUP SEASON: LOADED BAKED POTATO SOUP

What if you could have all of the delicious elements of a loaded baked potato in a bowl?

My Loaded Baked Potato Soup is not only easy, it’s a winner on game day for party hosts and guests alike. Serve the soup in mugs with a half a sandwich or some grilled toast. You can substitute reduced fat milk, cheese, and/or sour cream to trim calories and fat. If you do, would still add a tablespoon of butter and maybe a splash of heavy cream at the end just to give it a nicer feel and finish.

loaded baked potato soup recipe Martie Duncan

LOADED BAKED POTATO SOUP

Prep time: 10 minutes     Cook time: 15-20 minutes

6-8 large red potatoes, peeled and diced

4 slices bacon, diced

1 teaspoons olive oil

1/2 cup yellow or white onion, diced

3 tablespoons all-purpose flour

1 1/2 cups low-sodium chicken broth

2 cups milk, divided

1/4 cup sour cream

1 tablespoon unsalted butter

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

½ cup sharp cheddar cheese, shredded  

4 teaspoons scallion, white and green tops, sliced thin

Directions:

Peel and dice potatoes. Put in a pot and cover by one inch with cool water. Bring to a boil over high heat. Reduce the heat to medium and cook until fork tender.

While the potatoes are cooking, add the olive oil to a large pot over medium-high heat. Cook bacon until done and crispy. Remove the bacon to drain on paper towels. Set aside.

Discard all but 2 teaspoons of the drippings from the bacon. Over medium-high heat, sauté the onion in the drippings until translucent. Reduce the heat slightly. Add the flour and cook for 2-3 minutes, stirring constantly with a wooden spoon. You don’t want to brown the flour, you simply want to cook the raw flavor from it.

Using a whisk, add the broth to the flour, a little at a time, whisking to incorporate each addition so no lumps form. Whisk in the milk and bring to a boil, stirring frequently to prevent scorching as the mixture thickens. Cook for 1 minute. Remove from heat; add salt and pepper.

When the potatoes are done, strain, reserving some of the cooking liquid to thin the soup if necessary. Add the hot potatoes to the soup. Use a fork or potato masher and mash the potatoes into the soup, leaving some texture and larger pieces of potato. Add some of the reserved cooking liquid or a bit more chicken broth if the soup is too thick. Stir in the sour cream and butter. Top with grated cheese, bacon, and scallions. Adjust seasoning if necessary, adding salt and pepper to taste.

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EVENTS: 7TH ANNUAL HANGOUT OYSTER COOKOFF

It's that time of year! The 7th Annual Oyster Cookoff is November 7-9 at The Hangout in Gulf Shores, Alabama. This event has become the biggest party of the year for me and is one of my favorite weekends on the Gulf. The weather is perfect, the crowds are gone, and the oysters are in season and absolutely beautiful. Best of all, it is FREE to attend!

Come to the 2014 Hangout Oyster Cookoff November 7th-9th! We kick it off with a Craft Brew Festival on Friday night and wrap it all up with a Sunday brunch. Come hang out with us and enjoy the Gulf at the very best time of the year.

Come to the 2014 Hangout Oyster Cookoff November 7th-9th! We kick it off with a Craft Brew Festival on Friday night and wrap it all up with a Sunday brunch. Come hang out with us and enjoy the Gulf at the very best time of the year.

Come join me for one of the best parties on the beach! The Hangout Oyster Cookoff is a celebration of the season: oysters, football, craft beers, and great friends! And all of this on the world's most beautiful white sugar sand beaches of Gulf Shore…

Come join me for one of the best parties on the beach! The Hangout Oyster Cookoff is a celebration of the season: oysters, football, craft beers, and great friends! And all of this on the world's most beautiful white sugar sand beaches of Gulf Shores, Alabama.

Turquoise Place is always my home away from home on the Gulf Coast. The condos have huge kitchens and each has its own private hot tub on the balcony. AND a grill. AND the most beautiful view of the Gulf you will ever see. Paradise.

Turquoise Place is always my home away from home on the Gulf Coast. The condos have huge kitchens and each has its own private hot tub on the balcony. AND a grill. AND the most beautiful view of the Gulf you will ever see. Paradise.

I've asked my Season 8 Food Network Star friends to come back this year! Come meet Michele Ragussis, Linkie Marais, Nikki Martin, and Ippy Aiona. They will be preparing oysters their way on the BIG GREEN EGG stage beginning at 11:00 am.

I'm also bringing in one of my very favorite chef-friends as co-host for the party of the year... Chef Jason Roberts. You may have seen him recently on the Rachael Ray Show, or on The Chew, or on the Cooking Channel. This guy is one fierce chef! A Kiwi currently living and working in Australia and New York, he donates his time to help No Kid Hungry and has biked hundreds of miles to raise awareness and funds.

Jason and I are hosting a pairing dinner on the beach on Saturday night, November 8th at The Gulf with Ole Smoky Moonshine and New Belgium Beer.  My other Food Network friends will donate a recipe to pair with beer or moonshine. It's going to be a blast. Best of all, we will raise both awareness and funds for No Kid Hungry at a time of the year when they need it most.

For more information: HANGOUTCOOKOFF.COM