© 2012 by Fox Chapel Publishing Company, Inc., 1970 Broad Street, East Petersburg, PA 17520

Recipe selection, design, and book design © Fox Chapel Publishing.
Recipes and photography © G&R Publishing DBA CQ Products.

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eISBN 978-1-60765-130-7

ISBN 978-1-56523-723-0

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eBook version 1.0

Introduction

Next time you’re invited to a party, make an impression by bringing one of these interesting and easy-to-make edible bouquets. With the help of this book, you’ll achieve professional-looking results with ease.

For those of you expected to produce the crudités for a gathering, try one of the vegetable arrangements—Regal Relishes (page 94) will do the trick. If you prefer a sweeter flavor, there are a variety of fruit recipes, as well as more decadent choices that include cookies, candies, pies, cupcakes, and more. If you can’t decide whether to be healthy or not, take the middle road and arrange a bouquet with chocolate-dipped berries and fruit. There are even heartier options featuring meats, cheeses, and breads, such as the BLT Bouquet (page 116) and Pinwheel Palooza (page 119).

No matter which recipe you select, one thing is certain—your bouquet will be fresh, delicious, and the star of the party. Happy arranging!

Contents

Getting Started

Sweet

Savory

Index

Getting Started

Serving appetizers and snacks is a great way to begin any get-together, and when you display them as beautiful centerpieces or bouquets, guests will admire your handiwork as they mingle around the table. To create that special centerpiece, just whip up an easy-to-make fruit bouquet that is both incredible and edible!

Add the finishing touch to a special meal with a dessert that serves double-duty as an edible centerpiece or bouquet. Every meal deserves dessert, but a dessert bouquet shows guests you care. These bouquets also make a unique and greatly appreciated homemade gift.

Our photos and step-by-step instructions make it easy to turn ordinary treats into extraordinary displays. So, why just make an appetizer, snack, or dessert? Make it extra special with an Edible Party Bouquet!

Practice Food Safety

Before you begin any food project, wash your hands with soap and warm water thoroughly and often while handling food. Make sure your work surface is clean and sanitary. Use well-sharpened knives properly with a cutting board underneath and practice general kitchen safety when handling sharp utensils.

Choose the freshest foods available and always wash them. Under running water, rub fruits and vegetables briskly with your hands to remove dirt and surface microorganisms and be sure to pat dry with paper towels before using. Prior to cutting or peeling fruits and vegetables such as melons, carrots, or pineapples, scrub the outer hard rind or firm skin under running water with a vegetable brush. Waxes are often applied to produce such as apples, cucumbers, and zucchini to help retain moisture. So do not wash these fruits and vegetables until you are ready to create your fruit bouquets in order to keep them firm and crisp as long as possible. To keep sliced vegetables fresh and crisp until bouquet assembly, soak them in ice water for 15 minutes or cover with damp paper towels.

It is important to keep most fruits and vegetables cool while preparing and arranging your bouquet. After pieces of the bouquet are cut, refrigerate them as directed until ready to assemble the bouquet. For optimal freshness and beauty, serve bouquets promptly after assembly. If holding time in a refrigerator is required, do not add bread items like breadsticks, crackers, and pretzels until just before serving. It is recommended that your bouquet be displayed and served the same day it is prepared. Bouquets made from fresh fruit should be kept cool and served shortly after assembly or stored for a short time, loosely covered, in the refrigerator. Some bouquets, such as those made from chocolate, need to be kept cool to prevent melting. Store them in a cool location out of direct sunlight.

If you intend to display your bouquet as a centerpiece, assemble and serve it as close to the beginning of the event as possible. If your bouquet needs to be transported, cover it loosely with a large food-safe plastic bag and pack it securely in a large cooler. If the bouquet is a gift, encourage the recipient to enjoy the produce as quickly as possible and to store any leftovers tightly covered in the refrigerator, removing non-perishable bread items first to prevent sogginess.

Prepare the Base

Choosing a container for your dessert bouquet is an important consideration. It should be attractive, sturdy, and appropriately sized for your bouquet. The container can sometimes be painted or covered in paper to fit the theme and color of your bouquet.

When directions call for a non-edible Styrofoam base, purchase a piece of foam that most closely matches the container’s size and shape. If it still needs trimming, simply press the container’s opening against the foam to make an outline. Cut with a knife, about a half-inch inside the outline. Trim foam as needed so it fits into container with a little space to spare. Generally, the height of the foam should be about one inch shorter than the top of the container, unless directed differently for a specific bouquet.

Wrap foam in aluminum foil to prevent contact with food. Test the fit again; covered foam should fit snugly in container for a stable and secure bouquet. The foil can be disguised by arranging another food over the top, such as nuts, coffee beans, or leafy greens like kale.

In some bouquets, a food product may be used inside the container for the base. This might include an item that can be eaten, such as a pan of bars or a pineapple, or it might be a product that will not be consumed, such as the shell of a melon or a head of lettuce.

A head of iceberg lettuce is a great, inexpensive way to secure fruit flowers in a bouquet. It can be easily cut to size to fit most containers. For large containers, you might use more than one head. For small containers, lettuce can be torn into large pieces and layered in the container. Cabbage is not recommended as a base since the surface is hard to puncture.

Plan your arrangements based on the size of your container and the number of guests you plan to serve. Use the photos for ideas and then personalize your bouquets by choosing skewer lengths and placements that work for you. Think about the season or party theme when choosing containers and pick colors that complement the appetizers, snacks, or desserts.

Place the Foods

A variety of skewers can be used to display foods—plain or frill toothpicks, bamboo or plastic cocktail picks and white lollipop or cookie sticks. Common wooden or bamboo skewers, 10-to-12 inches long, are inexpensive, versatile, and easy to find. They can be trimmed to desired lengths with sanitary pruning shears. They can also be inserted into green onion stems to resemble real flower stems.

In most cases, it’s best to slide food onto the pointed end of a skewer and poke the blunt end into the base, unless directed otherwise. If necessary, make starter holes with a toothpick or skewer point. Some foods tend to slide down a long skewer after assembly. To prevent this, place a “stopper,” such as a raisin or small piece of bell pepper, on the skewer before adding the appetizers.

Ten-inch bamboo skewers are recommended for flower stems. They are inexpensive, widely available, and easy to cut if necessary. To prevent sliding, wrap small craft rubber bands approximately two inches from the pointed end of a skewer to make a ridge. If you prefer a food item, use a raisin or gumdrop.

Basket of Daisies