Wednesday, October 27, 2010

Food Carving Magic

The season of joy, sharing, and goodwill toward me is upon us and you know what that means - start cleaning your house now for all the parties you are going to have. It also means you are probably going to be cooking (and eating, and eating while you cook) a lot. This year, rather than serving the same old veggie plate that always serve, try "sprucing" it up by incorporating some food carving into the mix. This week our LIFE class was joined by Jackie Barnhart who taught us how to turn our veggies into flowers and other fun shapes.

To do any type of food carving, you will probably need a small knife; one that you can hold in your hand easily and control well. For some effects you can use a fork or a plastic carving tool.

We started with radishes. To make a rose, score a star of david shape into one side of the radish cutting down not quite halfway. Soak the radish in ice water to make it bloom. It takes about an hour for the radish to open. If you cut several lines across the radish, all in one direction, it makes a shape similar to a chrysanthemum. Or you can carefully use you knife point to cut out little circles and make ladybugs. (See photo below.)

Cucumber, zucchini, yellow squash: you can score down the length of the vegetable with a fork to make a frilled appearance, once the vegetable is sliced. (See photo.) Or you can cut deep notches down the length of the vegetable to make your slices look like flowers.

When carving, be sure to take color into account. Green, red and yellow bell peppers make a colorful addition to any party tray. Cut the tops off, gently scoop out the seeds and stringy insides and fill the pepper with cream cheese, sour cream or any other dip. Celery stalk heads (the fluffy leafy part) make great standing decorations.

For more information, check out these websites. (see the right side of the screen for more videos of food carving ideas)

1 comment:

Jacquelyn Barnhart said...

I have Jackie here with me and she loves the post. Ladybug and all! Claire
Great writing