Oh how I love these girls! That's Kayla you see pictured. There's also Kayla's big sisters Erika and Niki (not forgetting their uber-talented brother Matt), kids when we first met seven years ago. (Just look how they've grown up!, that's Kayla in the center!) But now, wow, all three are such poised, adventurous and accomplished young women, from sports to academics to music to fashion. Each one is a huge help in the kitchen, they "know" what to do and are also happy to learn.
This Thanksgiving turkey vegetable platter? Last year just before Thanksgiving, Kayla took one look at a phone photo and decided to create her own turkey vegetable platter for our family dinner. Did she need to see the picture again? Of course not! She took the idea and ran with it, using her own eyes and imagination. Isn't it beautiful?! Like I said, capable, creative so-so cool kids. It gives me hope for this world.
Need more ideas? How about a Christmas Wreath or Christmas Tree? Or for next year, a Halloween Skull or Halloween Pumpkin? Too cute! And right up my vegetable alley!
"RECIPE" for THANKSGIVING TURKEY VEGETABLE PLATTER
Time to table: 30 minutes
Serves a few to many
For example, Kayla's choices:
Raw cauliflower florets
Raw carrot sticks
Raw red and yellow pepper slices
Raw celery sticks
Blanched asparagus spears
Blanched green beans
On a platter with a flat lip, arrange vegetables in the shape of a turkey, paying special attention to the tail fan and the face, building from the center out. Don't forget the turkey's wattle!
ALANNA's TIPS & KITCHEN NOTES
To blanch vegetables, bring a pot of well-salted water to a boil. While the water boils, fill a bowl with ice water. Be sure to use a bowl big enough to hold lots of ice (to keep the water really cold) but still have room for the vegetables. One variety of vegetable at a time, drop the vegetables into the boiling water and let cook for just a minute or two. You want the vegetables to be slightly cooked, still firm and still bright in color. Once ready, lift the vegetables out of the water and drop into the ice water, this "shocks" the vegetables, literally stops cold the cooking. As soon as they're cool, lift the vegetables out of the water and drain well on a double layer of paper towels.
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MORE CROWD-PLEASING APPETIZERS for the HOLIDAYS~ Party Rye with Tomato & Cucumber ~
~ Hot Corn Dip ~
~ more crudité recipes ~
from A Veggie Venture
~ Party Nuts with Fresh Rosemary ~
~ Easy Shrimp Bites ~
~ Cranberry Orange Spread ~
~ Bacon-Wrapped Dried Apricots ~
~ more appetizer recipes ~
from Kitchen Parade, my food column
SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARSCreamed Turnips Curried Rice “Vegged Up” Chayote Squash East African Pea Soup Gratin of Greens Mashed Potatoes with Vegetarian Apple Cider Ginger Sage Gravy Smothered Cabbage Autumn Sunchoke Salad Fresh Candied Yams Twice-Baked Potatoes Leek & Vegetable Gratin Sweet Potato Casserole Cauliflower Cream Creamy Brussels Sprouts Gratin Cauliflower Mac n Cheese Thanksgiving Succotash Mashed Butternut Squash & Sweet Potatoes Savory Bread Pudding with Butternut Squash, Chard & Cheddar (< this week's favorite!) Savory Sweet Potato Casserole Slow Cooker Sweet Potatoes with Cranberry & Orange Simple 'Sweet Potato' Potato Salad with Hardly Any Mayonnaise Three Secrets for Rich & Creamy Mashed Potatoes
famous asparagus-to-zucchini Alphabet of Vegetables.
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