 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
My son and I first made this for a party when he was still going to culinary school. Got it from a garnishing book. Have made it many times since. Always goes over well. They look like little soldiers standing in a row when arranged right. Read more . Fun to make. Ingredients:
1 can large black olives |
1 can small black olives |
1 8 oz jar pimento's |
1 block cream cheese |
1 or 2 carrots |
tooth picks |
Directions:
1. Open and drain black olives.
2. Cut a slit on one side of large olives. From top to bottom Vertical (This is so a white line of cream cheese will show when filled)
3. Cut a small slit into the small olive Horizontal This is where the wedge cut out of the base.
4. Slice carrots into thin disc about 1/4 ' thick. They need to support the body of the penguin. This is the base or feet of your penguin
5. Cut a wedge out of the disc. This gives the impression that there are little penguin feet and the wedge that is cut out is used as the beak
6. Slice pimento into thin strips. about 2 1/2 long. (This is the scarf)
7. Put block of cream cheese in pastry bag softened.
8. With the pastry bag, fill the small olives (penguins head) with cream cheese. set aside
9. With the pastry bag, fill the large olive with cream cheese allowing the center cut to expand leaving a white stripe. (the TUX look) Try to keep the olives clean of creams cheese on the outside. I use the back side of a knife to scrape off excess.
10. In the slit on the small olive (penguins head) insert carrot wedge for the beak. You may want to make the wedge thinner as to not rip the olive when inserting into slit.
11. Put toothpick though the top of the head, then the body, then into the carrot wedge.
12. Wrap the pimento slice around his neck as a scarf.
13. Arrange on tray and serve.
|
|