Creating Edible Food Containers

Budget101 Discussion List Archives Budget101 Discussion List Creating Edible Food Containers

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      Using edible containers to serve up food is eye-catching and

      impressive. If you’re creative with the containers or packaging,

      guests are likely to appreciate that as much as the contents

      themselves. Broccoli, cauliflower, pumpkins, and gourds make

      exceptional containers for dips and more.

      Broccoli

      Broccoli makes a lovely container for dips. Choose a nice, full head

      and cut the stem near the base to keep it from tilting. Carve a

      hollow in the top of the head to insert a small, clear, glass bowl.

      This bowl will keep the dip from oozing through the stems.

      Cauliflower

      Cauliflower is a great, dense vegetable that you can hollow out and

      fill with a colorful dip. Cut the stem so that the cauliflower sits

      level on the platter. Then carve a crater in the top with a knife. If

      the cauliflower is dense enough and there are no spaces between

      florets, spoon the dip directly into the hollow. If the head is not

      solid, insert a small clear glass bowl to hold the dip. Place the

      whole head on a platter and surround with crudités, such as carrots,

      peppers, zucchini, and broccoli. Don’t forget to use the florets you

      remove from the cauliflower as additional crudités.

      Pumpkin

      Think of this type of squash as more than a Halloween decoration. A

      smaller pumpkin makes a great container for all sorts of foods,

      including salsa. You can also use a bigger pumpkin for a more

      dramatic presentation. Just carve off the lid with a knife like a

      Halloween jack-o-lantern. You don’t have to remove all the strings

      and seeds, however. You can use the pumpkin to hold a small amount of

      food by simply inserting a small bowl in the opening. You can also

      use the bowl to keep gifts like spiced nuts dry and away from the

      moisture of the pumpkin’s insides. The diminutive cousin of the

      pumpkin is Jack Be Little. You can hollow out a few of these cute

      little squashes to hold a variety of foods. Remove the strings and

      seed so that you can spoon the salsa directly into the Jack Be Little.

      Red cabbage

      If you can find a red cabbage with the outer leaves still attached,

      it can make a pretty display. As with some other vegetables, you may

      have to carve out a hollow with a knife. Then insert a clear glass

      bowl to hold the dip and to prevent any leakage. A pretty alternative

      is the Savoy cabbage, which is a crinkly version of the regular green

      cabbage.

      Talk to the produce department people in your supermarket and ask

      them to save you a cabbage that hasn’t had the outer leaves removed.

      Squash

      One of the most fascinating squashes around is the gooseneck squash.

      It fully lives up to its name, with a long curving neck and a bulbous

      base. Lay it on its side and cut out a cavity with a knife in the

      thick bulbous base. Slice a section of the roundest part of the

      bottom of the squash to keep it from rolling. Pile it with a tasty

      treat, like marinated olives. Depending on the size of the base, it

      may not hold a lot, but the overall presence is decorative and

      impressive. Squash are available during the late summer and fall.

      And, of course, some old standbys are more readily available year-

      round, including acorn and butternut.

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Budget101 Discussion List Archives Budget101 Discussion List Creating Edible Food Containers