Decorative Appetizer's & Food

Subject: Decorative Appetizer's & Food Tue Nov 11, 2008 4:47 pm

American Beauty Roses

Nice Round White Turnips, potatoes, or beets

Peel and trim as round and smooth as possible

With a sharp knife, starting at bottom, make impression of petals and cut through very carefully

When bottom row of petals has been cut, remove part of turnip before starting next row

Continue in this manner until the entire rose is formed.

Do not make more than 4 or 5 rows.

These roses may be carved several days in advance and kept in a plastic bag in refrigerator

A day or so before using, place roses in tinted water, and allow to remain in water until desired color is obtained

Roses may be kept for several weeks if turnips are very fresh and firm.

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:47 pm

Celery Pinwheels

Blend cream cheese with Roquefort-type cheese.

Add mayonnaise or cream until firm spreading consistency.

Season with Worcestershire sauce.

Separate stalks of celery.

Wash and dry.

Fill stalks with cheese mixture and press stalks back into original form of the bunch

Roll in waxed paper and chill overnight in refrigerator.

Just before serving slice celery crosswise forming pinwheels.

Arrange on chilled iceberg lettuce cups

Two or 3 slices make 1 serving

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:47 pm

Colonial Doll Centerpiece

For sandwich platter, cold meats, etc

Place a bunch of curly endive, leaf lettuce, escarole, or sweet peas in opening of a china doll head

Place it over a cone shaped holder made of heavy paperTie a ribbon around bosom; decorate skirt with small carved flowers, parsley, grated carrots, or as desired

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:47 pm

Cosmos

Cut thin slices of round white turnip

Remove skin, and cut into 6 sections, leaving a small space uncut in center

Trim each petal slightly round

Then with a pastry wheel or fork, mark edge of petals

Dip into water colored pink, yellow, orchid, or blue

Drain well, and sprinkle center of cosmos with poppy seed

Place in center of each flower a small round grapefruit skin, lemon skin, or carrot, cut with small end of an olive pitter or knife

Use wood pin to hold together

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:47 pm

Daisies

Cut slices of round white turnip

Trim if necessary, or cut uniformly with a round cutter

Cut into 16 sections, leaving a small space uncut in center

Cut around each section to simulate petals

Place a thick round piece of carrot in center of each, and hold together with a toothpick

Keep in cold water if daisies are to be used within a few hours

They may be kept in a plastic bag in refrigerator several days

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:48 pm

Daffodil or Jonquil

Cut medium thick slices of round white turnips

Peel, and cut each slice into 6 petals, leaving a small space uncut in center

Trim each petal round,

After having cut as many flowers as desired, form oval shaped centers from leftover pieces of turnips

Trim and shape like a cone scoop out center from large end of cone, and scallop edges

Place a toothpick through petal part of turnip

Place cone-shaped part of turnip on top and tint it yellow colored water until desired color is obtained

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:48 pm

Deviled Egg Birds

Hard cook 8 eggs according to general directions

Shell them and cut in halves lengthwise,

Remove yolks very carefully

Put aside the 12 most attractive halves of whites

Put all yolks and rest of whites through a strainer, or food processor

Combine them with

1/4 cup soft cheese

2 tbsp mayonnaise

1 tsp vinegar

1/2 tsp salt

1/8 tsp garlic salt

1/4 tsp monosodium glutamate

1 tsp prepared horse-radish mustard (or plain salad mustard)

1/8 tsp dry mustard

Blend all ingredients well

And if very stiff add a little more vinegar or lemon juice

Taste and season further if necessary

Half fill the 12 halves of whites with well seasoned sea food, ham, or chicken paste, or 1/4 tsp anchovy paste

To make the Birds

With plain opening of coupling and bag, pipe egg mixture into halves of whites to simulate a bird

Cut narrow strips of crisp carrots, about 1/2 long and very narrow, and insert several on each side to simulate feathers

And several on back end for tails

(Use narrow end of eggs for tail end)

Cut small flat wedges of carrot for beak, and use two very tiny whole black peppercorns for eyes

Small pieces of currents or raisins rolling in fingers as round as possible may be used instead of black pepper for eyes

To serve, place birds on ovals or rounds of bread that have been spread with savory butter or cheese, and sprinkle edge of breads with paprika or minced parsley (dry parsley may be used)

Or birds may be arranged on a bed of leaf lettuce, shredded lettuce, endive, or parsley as a center decoration for platters, or as preferred

These birds may be made a day in advance if stored in a covered container and refrigerated

It is best, however, to cut carrot strips and garnish eggs not more than several hours before serving, to prevent carrot strips from wilting slightly.

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:48 pm

Daisy Centerpiece for
Hors d'Oeuvres Platter

Firm white round turnips or potatoes at least 3 inches in diameter to make large flowers

With a sharp knife, slice about 1/8 inch thick

Cut through with a daisy cutter

For center, use a thick round slice of carrot

Hold together with heavy toothpicks

Place on half of an orange, apple, grapefruit, or potato

Fill in open spaces with parsley or green leaves

These flowers may also be used to garnish cold meat platter's finger sandwiches, and tea sandwiches

If using potatoes, dip flowers into lemon juice to prevent darkening

Use smaller vegetables if a small cutter is used.

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:48 pm

Egg Roses

Use small or medium-sized eggs

Hard boil

Shell carefully while eggs are still quite warm, and as soon as possible

Press both ends gently with thumb and forefinger for about 1/2 minute to form permanent impression

Impression should be deep on large end

(To color eggs at this point, place them in cool water in which a few drops of food coloring is place you can do this with pink, let them soak for a couple minutes then remove and dry on a towel.) Or you can leave white

When cold, pipe 2 rows of yellow cream cheese with

1/2 tsp measurement, to simulate petals, starting on large end of egg, holding egg with thumb and forefinger

Have ready 2 inch rounds of bread that have been spread with savory butter or cheese

Place decorated egg in center of bread

Center top of egg may be filled with black caviar

Pipe green cream cheese to form leaves around the base.

Makes a lovely centerpiece

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:49 pm

Frosted Grapes

Wash clusters of grapes well and dry them thoroughly in a towel.

Dip them into hot corn syrup

Let drip for about 1/2 a minute

Now dip them into a bowl of granulated sugar

Place on cake rack, let stand about 15 minutes then dip again into sugar and place on racks

This may be done several hours or a day in advance, and grapes may be re-dipped into sugar if necessary

Serve on Platter by themselves

Or as garnish for fruit salad molds.

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:49 pm

Frankfurter Boats

2 crisp cooked bacon slices, crumbled

1 jar (5oz) processed cheese spread with hickory-smoke flavor

1 tbsp finely chopped green pepper

1 tbsp finely chopped onion

8 frankfurters

4 bread and butter pickles, halved

8 frankfurter rolls, toasted

In small bowl, combine bacon with cheese spread, green pepper, and onion, mixing well

Make a 3-inch, lengthwise slit in each frankfurter, and do not cut through bottom

Fill each with about 1 tbsp cheese mixture,

Insert pickle half in cheese mixture, as a sail

Adjust grill 4 inches from coals

Grill frankfurters 15 minutes, or until they are nicely browned and cheese is bubbly

Place in frankfurter rolls

Makes 8 servings

To cook indoors

Prepare franks as above

Broil 6 inches from heat, 10 minutes

Serve in rolls

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:49 pm

Gumdrop Bushes

You'll need 1 large green gumdrop and 3 dozen (or more) small green gumdrops for each bush

Break toothpicks into different lengths; use them to attach small gumdrops to large gumdrop base, hiding it completely

Sprinkle with confectioner’s sugar.

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:49 pm

Green Pads for Lily

From small end of a large green pepper, remove about 1 inch

Cut about 6 petals, and remove triangular pieces

Use a small sharp paring knife

Do not cut too close to bottom or petals will break

If pepper is very thick remove part of pulp from leaves very carefully

Also remove seeds and trim center, forming a flat surface

When ready to use lily, remove it from water and place it on center of green pepper base

Hold in place with toothpicks if necessary

Fill center of lily with grated carrot

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:50 pm

Individual
Pineapple Bird-of-Paradise Salads Tahiti

Cut pineapple into 2 or 4 equal parts, depending on size

With a sharp knife, remove center in one piece, leaving a 1/2 inch wall

Insert heads, Cut removed pineapple into 1 inch pieces

Combine them with cut up cooked breast of chicken, a few slices maraschino cherries, cut in rings, and enough whipped-cream mayonnaise to moisten

For whipped-cream mayonnaise, add 1/2 cup whipped cream to 1 cup mayonnaise and blend well

Place 1 spoonful dressing on top just before serving or pipe a scroll of stiff whipped cream with star cookie tube

This makes an attractive light luncheon or supper dish

Serve finger sandwiches or hot rolls separately

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:50 pm

Individual Pineapple Birds of Paradise Cocktail

Cut pineapple into 2 to 4 equal parts, depending on size, etc.

Combine cut up pineapple with sliced fresh strawberries

Fill birds attractively

Insert heads

Just before serving Cover top with Fruit salad dressing

Makes a delicious and attractive first course for special dinner or luncheon parties or maybe served as a fruit dessert

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:50 pm

Making Pond Lilies

Firm turnips that measure about 3 inches wide and 2 inches high or higher.

Pare and scrape as smooth as possible

With point of a knife, mark a circular line around the top of turnip 1/3 of the way down

Turn turnip upside down and mark petals

Remove the triangular pieces of turnip between petals

Insert tip of knife between each petal and the main portion of the turnip, and press petals outward from the turnip very carefully so that they do not break

Smooth off body of turnip before starting the next row

For the 2nd row of petal, mark a 2nd circular line about 1/4 inches above where the first line was made

This marks the tip of the 2nd row of petals

Cut 2nd row of petals as before

Remove triangular pieces and loosen petals

For 3rd row working toward top of turnip, cut this row same as the second, removing triangular pieces between petals

But this time, instead of smoothing out the surface as in the 2 previous rows, scoop out the center of the turnip in a cone-shaped piece.

Place the turnip upside down in cold water, and keep in refrigerator 1 hour or longer

For yellow lily, add a few drops of yellow coloring to the soaking water.

For Pink Lotus, add a little red coloring to water.

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:50 pm

Mermaids

6 large shrimp
6 small olives
6 bread rounds

using toothpicks attach olives to shrimp ends to form a head use toothpicks to attach to bread rounds After spreading rounds with canopy butter.

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:51 pm

Marshmallow Flowers

Cut each large fresh marshmallow into 5 sections, leaving 1/2 inch uncut in center

Flatten each section with fingers, and with scissors trim corners to simulate petals. Roll a small piece of the discarded marshmallow into a tiny ball and dip it into diluted yellow food coloring for center

Place tiny round ball in center pressing it down light

With tip of toothpick dip into diluted red coloring make some lines in center of flower

For leaves cut additional marshmallows into halves and then into slices

With fingers shape them to simulated leavesUse as garnishes for dessert molds or mousses

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:51 pm

Pickle Fans

Slice small pickles into 5 or 6 sections, to about 1/4 inch from bottom

Spread sections

Thin radish slices cut into halves may be placed between them

Use as garnish for potato salad etc.

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:51 pm

Pickle Dolls

Put together with toothpick one large stuffed olive and one small onion

Arrange 2 small gherkins on each side for arms

Holding together with toothpicks

Use 2 more gherkins for legs

With a small skewer paint features (or leave plain)

Cut a round pimento for cap

May be held up with toothpickVery attractive served around large molds

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:51 pm

Pineapple Bird of Paradise Centerpiece

Place an attractive fresh pineapple on a cutting board and slice off about 1/3 from one side

With sharp knife remove center of pineapple, leaving a 1/2 inch wall.

Sketch and cut out pattern of Bird's head and neck on stiff cardboard

Place it over a slice of Idaho Potato cut about 1/4 inch thick, and with a small sharp knife cut around carefully

Place them in cold water in a flat pan and hold down with another pan to prevent them from curling

Keep in refrigerator at least 1 hour (or may be made a day in advance).

Shortly before using, remove from water and brush with lemon juice, then place in a small amount of yellow-colored water

Dry slightly on a towel

Tint nose and top of head with undiluted red coloring, using a tiny brush

Then dilute red coloring with a drop of water and paint a few feathers on side of neck

Cut opening on front part of pineapple, and insert neck

If necessary, trim lower part of neck very slightly to fit into opening, and hold in place with a wood pin

Bird may be filled with cut out pineapple and other fruits or with a dressing, and used as centerpiece of a Salad or Hor d'Oeuvres Plater

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:51 pm

Radish Roses

Cut down thin strips of red peel of radishes almost through to stems to form petals.

Place radishes in ice water. As they chill the peel will curl back like petals.

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:52 pm

SailBoats

Cut small pickles in halves lengthwise

(Or if very small leave whole)

Using paring knife cut out some of the center

Using a star tube pipe orange-colored cheese in opening of pickles

Insert a wedge of thin sliced hard salami or cheese in center of each to simulate a sail

Place pickles on ovals of buttered bread

And pipe blue colored cheese around the base to simulate water

A small flag may be placed one end if desired

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:52 pm

Stuffed Celery Trees

Clean and wash celery thoroughly.

Select the well curved stalks and cut them into 2 1/2 inch pieces.

Fringe the tops and let stand in ice water.

Remove

Wipe well and fill with your Favorite celery stuffing.

Put pieces together to form a round tree-like stalk and hold them together with a toothpick.

When trimmed at the bottom they will stand up, fringe end to the top like a tree.

Subject: Re: Decorative Appetizer's & Food Tue Nov 11, 2008 4:52 pm

Stuffed Celery Fillings

Almond-Cream Cheese Filling
Combine 1/4 cup finely chopped almonds.
1-3ounce package cream cheese, 1 tablespoon chili sauce, 3/4 teaspoon curry powder, and a dash of salt.

Avocado Filling
Mash ripe avocado pulp. Sprinkle with lemon juice.
Season to taste with salt and pepper. If desired, mix with finely chopped olives.
Moisten slightly with mayonnaise.
Stuff and garnish with bits of pimiento.

Clam-Cream Cheese Filling
1 small can minced clams (about 7 ounce size) and combine with 1 3 ounce package, cream cheese, 1 tablespoon lemon juice, and 3 tablespoons butter.
Chill slightly before filling celery stalks.

Cottage Cheese Filling
Season cheese with salt, and spread into grooves, Garnish with thin slices of radish with red edge showing

Snappy Cheese Filling
Combine 1/2 cup grated cheese,
1 1/2 teaspoons mustard with horseradish,
1 1/2 teaspoons mayonnaise, and
1/8 teaspoon paprika.
Press firmly into celery stalks.
Sprinkle with paprika

Egg Filling
Chop hard cooked eggs fine.
Moisten with mayonnaise,
Season with salt and pepper.
Stuff, and sprinkle with paprika or minced parsley.

Deviled Ham Filling
Combine deviled ham, cream cheese, and mayonnaise to taste,
Season with prepared mustard and horseradish.

Seafood Filling
Combine crabmeat, tuna fish, or other flaked, cooked or canned seafood with a little lemon juice to flavor
And mayonnaise to moisten.

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