If you’re not into ‘cute’ then I won’t be offended if you leave this post right now, because what I have for you today just might tip the scale a bit too far in an extreme direction.
First up we have an Hors D’eouvre Plate that looks like a bunch of tulips.
One of the very first things I ever pinned on Pinterest was a picture of some tulips made from tomatoes and cream cheese. The link was a dead one and I had trouble finding out exactly where this idea first originated, but the photo was enough for me to create a similar hors d’eouvre plate, using grape tomatoes, cream cheese that I seasoned, celery stalks and leaves of romaine lettuce.
To make these mix some cream cheese with onion powder, garlic powder and salt, the quantities of each being up to you. Basically, you want to leave the filling white in colour, so those three white seasonings allow for that. Then cut your grape tomatoes lengthwise almost to the base of the tomato but not all the way. You’ll make two cuts, forming four petals.
Then pack your cream cheese mixture into a thick plastic bag and cut a small hole in the corner, to make yourself a piping bag. Stick the working end down into the tomato as far as you can, and pipe in the cream cheese.
To make the stems, cut your celery into thin strips. Then the leaves are made from trimmed romaine lettuce leaves.
Not only were these fun to look at, they tasted very good too.
Next up we have two things inspired by an email sent my way from my pal Andrea’s mom. (Hi Mama K, and thanks for the email!)
Here are some vegetable flowers made from a disk of English Cucumber (Those are the long ones with a thin skin, rather than the short fat ones with the thick waxy skin. The reason you want those is that you will leave the skin on for colour so will be eating it.)
To make the flowers, cut your cucumber disk about 1/4 of the way, to make yourself a base for the flower. Then with the other 3/4 of the slice, cut it so it looks like two leaves. The flowers are cut from carrot disks and peppers. Stick the three pieces together with a toothpick.
Finally, we have some hard boiled egg chicks.
To make these : Boil your eggs and allow to cool enough to handle. (I needed some instruction on how to make boiled eggs that don’t crack in the pot, which are posted here.) Peel the eggs and make a slit in the top (which will be the head) and a smaller one in the front (that will be for the beak), by sticking a sharp knife directly into the egg. My eggs had a flat side on the bottom so could stand up on their own, but if you need to you can cut the bottom of the egg to give it a flat bottom.
Using a very thin disk of carrot, cut the chick’s crown, shaping it with spikes on one side, and stick it into the head-slit. Then cut two thin small triangles for the beak. I found it easier to insert them into the face-slit by holding them together and sticking them in. Finally, make some eyes with black sesame seeds. I used sterilized tweezers to place those on. They just stuck to the eggs by themselves.
Place your chick in a nest of shredded green lettuce.
Thanks for checking out my post and I hope you have some fun playing with your food.
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