Incredible Edible Centerpieces To Create Wow-FactorThe Perfect Choice When You Want A Special Tabletop Focal Point!
EDIBLE CENTERPIECES - HORS D'OEUVRE TREE Cover a Styrofoam cone (the size depends upon how big you want the finished tree to be) with green foil. Cover foil with greens like parsley or endive using hairpins to secure. Spray tree with water and store in plastic bag in refrigerator. Prepare tree decorations. Use toothpicks or hairpins to attach small clusters of grapes, broccoli and cauliflower florets, cherry tomatoes, radish roses, black and green olives, cubes of cheese, cocktail franks, and cubes of ham. BOLOGNA ROLL-UPS - Blend soft cream cheese, minced onions, dry mustard, and horseradish. Spread on bologna slice. Repeat 2 more times and roll up. Cut into slices and attach to tree with toothpicks. SALAMI ROLL-UPS - Blend soft cream cheese and minced chives on salami slice. Roll up and attach to tree with toothpick. OLIVE ROSE - Cut deli meat (turkey, roast beef, ham) into 1" strips. Wrap strip around stuffed olive and attach to tree with toothpick. Use strong double-stick tape or duct tape to secure bottom of decorated tree to an elevated cake plate. Surround bottom of tree with slices of lunchmeat. DIPPING SAUCES - Serve hors d'oeuvres with any of the following dipping sauces: CURRY MAYO - 1 cup mayonnaise, 3 tbsp. milk, 4-5 tsp. curry powder, 1/2 tsp. Tabasco sauce. Combine ingredients. Chill. SPICY CATSUP - 3/4 cup catsup, 1/2 tsp. prepared horseradish, 2 tbsp. vinegar. Combine ingredients. Chill. SOUR CREAM MUSTARD SAUCE - 1 cup sour cream, 2 tbsp. chopped green onions, 3 tbsp. prepared mustard. Combine ingredients. Chill. TERIYAKI SAUCE - 1/2 cup soy sauce, 1 minced clove of garlic, 1 tbsp. brown sugar, 1/8 tsp. ground ginger, and 1/4 cup sherry. Combine ingredients. Chill. WHIPPED STRAWBERRY DIP - Mix 1 cup strawberry yogurt and 1 cup cool whip. Chill. For ease of moving, place sombrero on a platter. Remove pineapple leaves from fresh pineapple and attach to top of sombrero with metal skewers or turkey lacers. Line brim with plastic wrap. Fill brim with cut-up fruit. Pin small clusters of grapes around top of sombrero with hairpins. Garnish with sprigs of mint. WATERMELON - Cut up with fluted french-fry cutter. HONEYDEW MELON & CANTALOUPE - Use melon-baller to make honeydew melon and cantaloupe balls. COCONUT BANANAS - Peel and cut into 1" pieces 4 bananas. Place 1 pint sour cream, 4 tbsp. lemon juice, and 1-1/2 cups shredded coconut in separate bowls. Dip banana pieces in lemon juice. roll in sour cream and then in coconut. Cover with plastic and refrigerate several hours or up to 24. FRUIT DIPPING SAUCE - 1/3 cup sugar, 1 tbsp. flour, 1 tsp. grated lemon peel, 1/4 cup lemon juice, 1 beaten egg, 1 cup halved marshmallows, 1/2 pint sour cream. Combine sugar and flour. Stir in lemon peel, lemon juice, and egg. Mix until smooth. Add marshmallows. Stir for 10-15 minutes over low heat until mixture thickens slightly and marshmallows melt. Cool slightly. Stir in sour cream. Refrigerate for a few hours. Ingredients: Fresh pineapple, 50-65 grapes, 2 lbs. strawberries, cantaloupe, and parsley. Cut pineapple into 5-7 slices, 3/8"-1/2" thick. Using a flower-shaped cookie-cutter, press out 1 flower from each slice. Scoop out 1 cantaloupe ball with a melon-baller for every 2 pineapple flowers. Cut each melon ball in half and place flat side against center of each pineapple flower. Put a bamboo skewer through each pineapple flower and melon ball without allowing the tip to show through the ball. Put a bamboo skewer into each strawberry without the skewer poking out of the top. Make 7-9 skewers of grapes. Each skewer should have 6-7 grapes. Put floral foam into vase and arrange fruit skewers in foam to create a bouquet. Cut sticks as needed to add height variation. Line a large wicker basket with lettuce leaves and fill with broccoli and cauliflower flowerets, mushrooms, green beans, cherry tomatoes, French-fry cut zucchini, carrots, and cucumber sticks. Serve with dill dip. In small bowl mix 1 cup sour cream, 1 cup mayonnaise, 1-1/2 tsp. dill, 1-1/2 tsp. beau monde seasoning, and 1-1/2 tsp. onion flakes. Refrigerate 2 hours. BASKET OF PEAS Put pea pods or snow peas vertically into a short basket so peas show above basket. Add sprays of baby's breath or small flowers. Create edible centerpieces consisting of a bouquet of dill, basil, and savory and place in decorative container with water. Add small scissors nearby and invite guests to snip off herbs for their salads. Tie together long, skinny breadsticks with colorful ribbons or cords. To create a fragrant winter atmosphere and centerpiece, bundle together long sticks of cinnamon, tie with ribbon, and place on top of greenery leaves. Guests can use the sticks as stirrers for hot mulled wine or buttered rum. Make individual bunches using small cinnamon sticks for each guest to take home. CANDY STICKS Tie together old-fashioned candy sticks or candy canes with colorful ribbon. After party is over, dismantle centerpieces and give guests sticks to take home. CHOCOLATE-COVERED STRAWBERRIES Wash and dry 15-20 strawberries, but don't remove leaves. Line cookie sheet with wax paper. Melt 6-oz semisweet chocolate and 1 tbsp. of butter in double boiler. In separate pan, melt 2-oz. white chocolate. Holding strawberry by leaves, dip them in semisweet chocolate and lay on wax paper. Drizzle white chocolate on dark chocolate. Refrigerate until firm or overnight. Arrange on decorative platter or on top of white paper doily.
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