French Frdays with Dorie

Tuesday, November 18, 2008

Prancing Penguins

I was reading my Baker's Sheet from King Arthur's Flour the other day and they had directions for making these adorable penquins from olives, cream cheese and carrots.

I was hosting a Pampered Chef party on Saturday so I decided I had to have these as appetizers at my party. The directions called for jumbo olives and small olives. I had extra large olives on hand and I figured I would pick up small olives when I went to the Fresh Market to nab a few last minute items. Who knew the Fresh Market would not carry canned olives?

They do however, have an olive bar, so I grabbed some Kalmatta olives from that bar and brought them home to make my little penguin soldiers. All you do is soften the cream cheese, cut the carrots into coins, then cut a small triangle out of the coin. This coin then becomes the base/foot of the penguin, the larger olive his body, the smaller one his head, the small triangle from the carrot becomes his beak.
I thought they looked very attractive standing drunkenly between the salad!

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